The traditional soy sauce production method is relatively complex and the varieties are relatively single. Nowadays, with the continuous enrichment of people's food culture, the production methods of soy sauce have also undergone rapid changes. From traditional hand-made soy sauce to today's mechanized pulping, our soy sauce processing technology can be divided into cooking, fermentation, brewing, syrup addition, sterilization, etc. Whether cooking, fermentation or sterilization, almost all require gas steam generators.
1. First, soak the soybeans. Before boiling raw soybeans to make soy sauce, soak them for a while.
⒉ Then steam it, put it into the low-temperature steam generated by the steam generator, and steam it in the steam generator for about 5 hours
3. After that, the fermentation is stopped, and the temperature requirements for fermented soybeans become more and more stringent, usually reaching 37 degrees Celsius. At this time, a gas steam generator can also be used to stop heating the ambient temperature and stop fermentation, thereby providing a suitable temperature for the tempeh.
4. Increasing cooking pressure and shortening cooking time are good ways to improve the quality of soy sauce. The temperature and pressure of the gas steam generator can be adjusted, and the steam heating conditions during cooking, koji making, fermentation and post-processing can be flexibly controlled to ensure the normal formation of the color, aroma, taste and main body of the sauce. Atmospheric pressure steam and high-pressure steam from gas steam generators are commonly used cooking methods in soy sauce production. Steaming materials must be mature, soft, loose, non-sticky, non-interlayered, and have the inherent color and aroma of clinker.
5. During the sterilization process, the high-temperature steam generated by the steam generator is pure and hygienic and has a sterilizing effect. It can also be used to sterilize soy sauce when processing it. High thermal efficiency, fast gas production, and pure steam meet the safety requirements of food production. Fully automatic operation can reduce labor. It is a better choice for food companies to improve production efficiency and reduce costs.
Using steam generators to produce soy sauce can effectively protect food safety and improve production efficiency, making it the best choice for manufacturers.
