What is Oil Pulling?

Pumping oil is also called light-colored soy sauce (different from soy sauce without adding soy sauce), white soy sauce and fresh soy sauce. Raw soy sauce and raw soy sauce are also pumping oil. Due to the bright color, pure texture, delicious taste, unique flavor, and mellow aroma, the production and management are much more difficult than the current thick-colored soy sauce; and the price is not more than thick The color of soy sauce is high. For a long time, production, quality and sales have troubled brewers.

Pumping oil is also called light-colored soy sauce (different from soy sauce without adding soy sauce), white soy sauce, and fresh soy sauce. Raw soy sauce and raw soy sauce are also pumping oil. Due to the bright color, pure texture, delicious taste, unique flavor, and mellow aroma, the production and management are much more difficult than the current thick-colored soy sauce; and the price is not more than thick The color of soy sauce is high. For a long time, production, quality and sales have troubled brewers. Due to inadequate production equipment conditions, inefficient marketing strategies, high costs, and low profits, they gradually disappeared naturally. They were eliminated and replaced with fresh soy sauce (chemical soy sauce, crude glutamic acid-based soy sauce), and the chemical soy sauce was banned from being sold. , Crude glutamic acid was improperly prepared and could not reach the quality and flavor that it deserves. In order to meet the cooking needs, "three-in-one" soy sauce, salt water, monosodium glutamate, "four-in-one" soy sauce, salt water, monosodium glutamate and sugar, "Five in One" soy sauce, salt water, monosodium glutamate, sugar, and spices are so-called soy oils prepared by themselves.

In the future, brewing soy sauce will inevitably be lighter in color, higher in transparency, stronger in umami taste, and the aroma and flavor are positive. To meet the needs of the society and the market, traditional brewing soy sauce, combined with modern technology and equipment, will produce better than Oil, delicious soy sauce and monosodium glutamate soy sauce draw more deliciously, making the traditional brewing technology advance, improve, and develop.

Pumping raw material processing

1. Soybean washing: rinse with water, discard floating or sedimentary materials, and wash the soybeans.

2. Soybean infiltration: Infiltrate the washed soybeans for a certain period of time (depending on the temperature), or directly send them to the rotary steamer for infiltration. The amount of water added is about 1.2 times that of soybeans. Generally, the infiltration is about 2 hours. It can be soaked in warm water at 40 ° C. Soybeans are required to be soaked until they are soft and elastic into a concave shape.

3. Soybean steaming: The old method uses cooking or steaming. Now you can use a rotary steamer in the rotating state. When the soaking time reaches the steam, when the pressure reaches 0.7MPa, remove the cold air and continue to press. When it reaches 2.0 MPa (about 120 ° C), the gas is exhausted from the pan for 3-5 minutes. Steamed soybeans are crispy and soft, and the whole grain is not sticky. If the bean grains are hard or rotten, they do not meet the required standards ^[1] .

Oil sucker

Traditional song making, using bamboo plaque old song, aseptic culture takes 5-7 days, application of pure culture bacteria also takes 2-3 days. Now it can be made by ventilation, generally only 1 day, up to 40 hours about. Coming out of the pot is mixed with raw flour (or flour), and then put into Daqu (mixed with 5% flour of soybeans when expanding the song), flatten into the curved box, ventilate and set the temperature at about 32 , and culture it until it is still. When the product temperature reaches 35 , ventilate the culture, and control the product temperature to about 32 . Repeat this process until the koji becomes hyphae. The product temperature rises above 35 , and it is difficult to decrease. At this time, the first turn can be performed. After that, the aeration culture was continued, and the temperature of the product was maintained at 32-35 ° C. After 5-7 hours, mycelium was clustered and the material became agglomerates. At this time, a second fold can be performed, and the second fold will continue. Ventilation culture, product temperature control within 35 , not lower than 28-30 , at this time if there are cracks, air leakage, etc., you can use a spatula or a turning machine to loosen and fill it, after 24 or 40 hours The yellow-green spores are grown and the water content is between 30-34%.

Pumping oil

In round-field fermentation or tanks, put 25kg of brine first, and then pour the koji into it. Generally, 250kg of koji per jar (150kg of soybeans, 90kg of flour, and then 300kg of brine), and then compaction, and add 65kg of salt water the next day. A total of 390 kg of salt water per tank, 90 kg of salt, can make 450 kg of sauce.

Oil sucking insulation fermentation

After the Loquat is made, the fermented heat starts to be fermented, that is, the sun and the night dew, and the sauce made in the early summer, which can be matured in six months after the sun is exposed in the sky. For example, the miso made in autumn is also exposed to the sun and night, but due to the difference in light and heat, it must be matured around June the next year (it takes nine months). During sun exposure and night dew, the sauce must be lifted regularly (ie, the sauce is turned over), and its purpose and purpose is to make the sauce in the full tank uniformly exposed to the sun, so as to speed up the fermentation and improve it. Generally, sauce is lifted 2-3 times a week, more in summer, less in spring and autumn, and less in winter, sometimes without sauce. To lift the sauce, use a hand to apply the black and yellow hard vinegar on the surface of the cylinder, rake it to the side, focus on it, and press hard on the bottom of the cylinder to turn the whole cylinder of sauce, then loosen the sauce of the cylinder. Rake flat, cut and compact quickly. The sauce must be turned in the morning or evening. If you turn the sauce at noon, the sauce will easily deteriorate. In case of rain, the cylinder head should be closed to prevent rainwater from entering. If the weather is sunny, do not cover the cylinder day and night. It is best to apply a gauze cover or glass cover to expose day and night. It is safe and hygienic. It is reddish brown, shiny, and saucey. The hands are tight and smooth, not sticky. The taste is slightly salty and slightly sweet. The sauce of the second year deepened, and the umami taste was slightly reduced. The soy aldehyde in the third year has a deeper color, a stronger sour taste and a rich aroma. Therefore, it is best to use the first year of soy sauce for oil extraction, and it is best to mature in six months.

Pumping oil

A bamboo woven bamboo basket is inserted in the middle of the mature sauce pan, and the pressure of the juice is used to gradually filter the bamboo basket into the bamboo cage. The collected sauce is extracted as oil. Pumping oil is no longer heated and sterilized, so it is also called raw soy sauce ^[2] .