1, raw and auxiliary materials processing equipment (screening, crushing, cooking equipment, etc. );
2. Seed koji (not needed for outsourcing) and koji-making equipment;
3. Fermentation and brewing facilities;
4. Oiling or pressing equipment;
5. Assign storage devices.
6. Disinfection equipment.
High-salt dilute fermented soy sauce is made from soybeans and (or) defatted soybeans (soybean meal or bean cake), wheat and (or) wheat flour, which are cooked, kojied by Aspergillus, mixed with salt water to form dilute mash, and then fermented by microorganisms. Low-salt solid-state fermented soy sauce is made from soybean and wheat bran through cooking, koji-making by Aspergillus, salt water mixing to form solid-state fermented soy sauce, and then microbial fermentation.
Extended data:
Sauce brewing also has browning reaction, that is, coloring. There are two kinds of browning: enzymatic browning and non-enzymatic browning. The former is that tyrosine is oxidized into brown melanin under the catalysis of microbial phenol hydroxylase and polyphenol oxidase, which mainly occurs in the later stage of fermentation. The latter can be directly involved without enzyme, which is Maillard reaction between glucose and amino acids to produce melanoid.
Prolonging the fermentation period and raising the temperature can strengthen this reaction, but it will affect the enzyme fermentation. Therefore, this browning reaction can only be used in the later stage of fermentation. The above browning only produces light soy sauce. If you need dark brown soy sauce, you must add sauce color, that is, caramel pigment (sugar is coked at 150 ~ 200℃, which is not the process of soy sauce fermentation).
When the prepared koji is mixed with salt water, the chemical changes of various enzymes can be accelerated at a suitable temperature in the process of heat preservation fermentation, resulting in the salty taste of the mixed salt water with umami, sweet, alcoholic and sour taste, which will become the unique color, fragrance, taste and body of soy sauce. The formation of aroma components in soy sauce is complicated, and more than 80 trace aroma components have been found.
There are mainly esters, alcohols, hydroxyl compounds, acetals and phenols, and their sources are mainly composed of raw materials, metabolites of Aspergillus, metabolites of salt-tolerant lactic acid bacteria and chemical reactions.
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