How is the soy sauce produced?

Soy sauce is a spice widely used in Asian cuisine. This non -profit fluid, also known as soy sauce , has a strong salty taste and can be used sparingly to contribute tastes to a wide range of food. It is assumed that it was created in China and later spread to Japan and other areas in Asia. The use of this sauce has spread since then to the Asian continent and is even acting as an ingredient in western meals and spices such as the worcestershire sauce.

Although recipes for soy sauce differ among regional spice manufacturers, primary ingredients are soybeans, roasted grain, salt and water. Soy beans are steamed and mixed with baked wheat. Yeast, or koji, is usually added to a mixture of wheat and then combined with water and salt to form a liquid, Moomi. Once Moromi is created, the culture process begins. The remaining liquid is then thermally sterilized and checked for quality. If the liquid has now soy sauceAnd, acceptable quality, is fulfilled and supplied to shops.

As with many traditional foods, progress in production technology and widespread demand for the export of goods, the traditional ways of producing soy sauce have influenced. The fermentation process, which is essential for creating a unique taste, was traditionally carried out by placing moromia in large urn and allowing the sun to do the work. Due to mass production requirements, this method is often replaced by fermentation controlled by a machine.

In addition, the new methods of production of this product have brought the need for additives. For example, soy protein is often used instead of whole soybeans, which provides moroma lacking color and taste. In this case, the caramelumus color is added Ing and artificial aroma so that the uncontrolled sauce increases to speed with an authentic cousin.

regional recipes for soy sauce include added ingredients for ZMTaste, color and consistency. For example, in some Chinese versions, molasses are added to lend a stronger and sweeter quality of the sauce. Indonesian soy sauces are compared to different names according to whether they are salty or sweet. Kecap Manis is an Indonesian version with a significant sweet taste, while Kecap Asin is salty and similar to Chinese varieties. There are other clear flavors in Hawaiian, Taiwanese and Korean sauces. However, the regional champion in the soy sauce variant is Japan, where there are more than 15 varieties.