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Production process raw material processing→fermentation→salt→leaching vinegar→aged→germination equipment altar.
Ingredients such as fresh potato or dried potato, wheat koji, etc.
Production process (1) Raw material treatment: The cleaned potato pieces are sliced, steamed, and cooled to 25°C. (2) Fermentation: Mix the minced material into 50% of gluten and add wheat koji. The water content will reach 60%~65%, and then enter the tank for fermentation. Into the tank temperature 25~27°C, maintain 37~38 °C, vinegar boiled to 38 ~ 40 °C need to pour once, so that the temperature dropped below 35 °C. (3) Vinegarification: After saccharification, it is transferred to the acetification stage. After the temperature is maintained at 42-43°C for one week, the temperature drops to 35°C, and the vinegar process ends. (4) Sterilization: Stir in 1% salt, inhibit the growth of acetic acid bacteria, once a day, vinegar after 3 days, aging time 1 month in summer, 2 months in winter, aged vinegar plus 0.1% to 0.15 % Sodium benzoate to avoid mildew.
Dried soy sauce
Production process cooking → add music → ingredients → air drying → fermentation → color matching → packaging.
Ingredients such as dried potato, wheat bran, bean cake and so on.
Production Process (1) Cooking: Place 100 kg of dried potato into the pot for cooking for 2 hours. Sprinkle the water until the dried potato is even and moist, then steam for another hour. (2) Adding koji: Remove the steamed sweet potato and spread it flat to 4 to 5 cm thick. When the temperature drops to about 40°C, add Huang Sequ and 20 kg wheat bran and 20 kg bean cake. Mix well and evenly. Centimeter thick, summer put 4 days, winter put 6 to 7 days, Serve sauce. (3) Fermentation: The sauce is pulverized into powder and fermented in a cloth bag. When the temperature reaches 50°C, it is permeated with a proportion of 50 kg of 70°C hot water per 100 kg of the sauce. The salt, the sauce pot into the greenhouse at 70 ° C heat fermentation. After 24 hours, add 160 kg brine (13 kg salt in brine) to 100 kg of soy sauce and mix well in the cylinder. Keep it in a greenhouse at 70°C for fermentation. After 48 hours, colorless soy sauce 160 can be obtained. kilogram. Add 16 kg of brown sugar or a suitable sauce to 100 kg of colorless soy sauce to become colored soy sauce.
Sweet potato residue liquor
Processing process raw material preparation → cooking → fermentation → distillation → liquor.
Production process (1) Raw material preparation: The potato residue should be fresh, clean, dry, and free of mildew, and be powdered before use. (2) Cooking: Add 80~90°C hot water to the crushed potato residue and mix well. The ratio of potato residue to water 100:70 is appropriate, and then steamed into the pot, cooking time is 80 minutes, steamed and pounded with cold water, the ratio of residue to water is 100:27, fully mixed. (3) Fermentation: The steamed potato residue is added at a ratio of 100:5.5, stirred evenly into the pool for fermentation, the temperature before entering the pool is 18-19°C, the temperature during fermentation is controlled at 30-32°C, and the fermentation period is In 4 days, the material is taken out of the tank, and the material temperature must not be lower than 25~26°C. (4) Distillation: The fermented material is added to the wolfberry, and distilled liquor can be obtained. Pay attention to the operation, to load loose, fast action, paint should not be too thick and flat, gas should be uniform, cover material to be accurate. In order to make full use of the raw materials, the raw materials after distillation can be re-fermented and distilled, and generally can be carried out 1 or 2 times.