Techniques for processing soy sauce using peanut skin

First, crush cooking material. Use a crusher to crush the clean peanut skin into fine powder, then add 60-70 kg of warm water per 100 kg of fine powder, soak it, remove it and put it on the cage for heating, cook for 1-1.5 hours, take out the air-drying and cooling to 30 degrees Celsius.

Second, mixed with the song fermentation. According to the weight of dry powder, add 1 kg of soy sauce per 100 kg of dry powder, mix evenly, sieve with fine eyes, spread on clean mat, thickness 3 cm, and ferment in the culture room. The indoor temperature is maintained at 37-38 degrees Celsius on the first day, gradually decreases from 35 degrees Celsius to 32 degrees on the second day, and is maintained at 30 degrees Celsius on the third and fourth days. After the fourth day, the lychee is formed into a mass, When covered with white hair, turn up and down one time. On the fifth day, smash the lump of material. Add the proportion of 180 kilograms of warm water per 100 kilograms of the material. Pour the warm water into the cylinder first. When the water temperature drops to 60 degrees Celsius, Then add the crushed material and mix well, and continue to ferment in the room. The room temperature is controlled at 80 degrees Celsius on the first day and 60 degrees Celsius on the second day. The fermentation can be completed on the third day.

Third, add salt to cook. According to the fermented material, add 250 kg of cold salt water with a concentration of 18 degrees per 100 kilograms, soak it for 24 hours, filter it, filter it and put it into the pot until the concentration is 20 degrees. The finished product is brown in color, free of impurities, and has no odor. It complies with the sanitary quality standards for Grade B soy sauce.