The tofu embryos that are inoculated are more warm, generally between 6070e. In order to prevent the deterioration of the bean curd, it is necessary to quickly cool down and release the surface moisture, and inoculate in time. The strains used for inoculation require that the hyphae be dense and dense, free of bacterial infections, and the inoculation method is sprayed, and the suspension of the strain is used now, and the spray is required to be uniform. After inoculation, the summer must be laid flat on the ground, so that it is cold and volatilized before it can be cultured.
The moldy mildew room temperature should be controlled at 2025e, the highest is 28e, the relative humidity is greater than 85. The summer temperature is high, and the ventilation can be used to cool down, and the cage and the wrong cage can be carried out in time. Season the appropriate amount of salt, a little pepper, dried tangerine peel, cinnamon, fennel, star anise, etc. into a powder, and mix it for later use.
The red oil is prepared by heating the edible vegetable oil to an oil-free astringent taste. When the oil temperature is cool to about 40e, the pepper is soaked in hot water and drained, and the water is basically evaporated, and the chili oil is formed by cooling down. Post-fermentation The hairy embryos were soaked in 50e sorghum wine, and a layer of embryos was placed to lay a layer of seasoning. Add the soup after 4 days. Then seal the altar and ferment for about 12 months.
After bottling and fermenting the fermented bean curd, take it out of the fermenting jar, put the chili powder on the sides and put it into the bottle, then pour the red oil into the bottle to marinate the embryo.
The product quality standard sensory index is red, the section is light yellow or blue-white, the oil color sugar and the protein hydrolysate amino acid combine to produce the soy sauce pigment, wheat, bran itself contains B) amylase 24002900 units / gram, A) starch The enzyme is 1020 units. Catalytic power is the most important property of an enzyme. There is a certain proportional relationship between the level of enzyme activity in the koji and the degree of hydrolysis of starch. In addition, the bran also contains inorganic salts such as vitamins, calcium and iron. The content of polyxanthose is as high as 2024. The nutrient composition is suitable for promoting the growth of Aspergillus oryzae and producing enzymes, which is beneficial to both koji making and leaching, and is also the main factor for improving the utilization rate of soy sauce raw materials.
Ze fresh red and transparent. The aroma is rich, the taste is delicious, the texture is delicate, the salty and delicious, no smell.
Physical and chemical indicators water <6510 total acid (calculated as lactic acid) <113 amino acid nitrogen (based on nitrogen) 015 salt (calculated as NaC1) 810 protein 1210 lead (in Pb, mg/kg) <110 arsenic As, mg/kg) <015 sodium benzoate (g/kg) <110413 microbial indicator coliforms <30/100g pathogenic bacteria should not be detected.
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