Would you ever eat Soy Sauce again after seeing how it is made скачать в хорошем качестве

Would you ever eat Soy Sauce again after seeing how it is made

In ancient China, soy sauce making starts with soaking the soybeans for a full day. This allows the beans to absorb water evenly, ensuring they cook and ferment consistently. After soaking, the soybeans are cooked until soft. Then, they are sprinkled with Aspergillus oryzae mold, which acts as the fermentation starter. Next, wheat is ground into flour. Once fully milled, the flour is combined with the soybeans. The flour provides starch and carbohydrates, which the mold breaks down into sugars, helping to produce the soy sauce’s distinct umami flavor. The coated soybeans are then placed on flat trays in a humid environment and left to ferment for 2 to 3 days. During this period, the mold spreads through the soybean–flour mixture, producing enzymes that break proteins into amino acids and starches into sugars. Afterward, a salt brine is prepared by dissolving salt in water. The soybeans, which have clumped during the first fermentation stage, are unclumped by hand and transferred to the brine, ensuring they are fully submerged. This mixture is covered and left to ferment for 6 to 12 months, with occasional stirring. After 6 months, the mixture becomes a dry, concentrated mash, which is a thick, paste-like mass of fermented soybeans and wheat. It is transferred to a barrel with a central basket, and water is added. The mixture then sits for another 3 months, allowing the water to penetrate the mash. Gradually, the rich, dark soy sauce fills the basket. Finally, the soy sauce is collected and pasteurized to stabilize it and preserve its flavor. And that’s how the deep, savory umami flavor of traditional Chinese soy sauce comes to life.