Yangfang Soy Sauce [Hubei Tongshan Specialty]

What is Yangfang soy sauce? Authentic Hubei Tongshan specialty: Yangfang soy sauce

Content summary:Do you want to know what Yangfang soy sauce is? This article is a detailed introduction toHubei Tongshan specialty - Yangfang soy sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yangfang soy sauce. The full text takes about 7 minutes to read, mainly including the basic introduction of Yangfang soy sauce and its nutritional value? What are the product characteristics of Yangfang soy sauce? How did the history of Yangfang soy sauce come about? The production method of Yangfang soy sauce, etc

Basic introduction of Yangfang soy sauce

Yangfang soy sauce is a specialty of Tongshan County, Hubei Province. Yangfang Township in the county is the main production area of black beans, and the soy sauce and fermented black beans produced from the local characteristic black bean variety - beef liver bean have an authentic natural food flavor. As early as the Qianlong period of the Qing Dynasty, it was listed as a tribute and famous for more than 300 years

The composition of soy sauce is quite complex. In addition to salt, there are also various amino acids, sugars, organic acids, pigments, and spices. Especially soy sauce contains some amino acids that the human body cannot synthesize, with a total of up to 17 types. It also contains B vitamins and safe and non-toxic brown red pigment

How did the history of Yangfang soy sauce come about

The history of Yang Fanglin's soy sauce production can be traced back to the late Ming and early Qing dynasties, but Yang Fanglin soy sauce became truly famous during the Qianlong period of the Qing dynasty. At that time, it was presented as a tribute to the court and its fragrance wafted over the temple. At that time, Yang Fang soy sauce was a seasoning product produced by a few wealthy households' own workshops, but ordinary people did not have such a good taste. But since Yangfang soy sauce became a tribute, the people of Yangfanglin also made their own bean sauce and soy sauce for seasoning, and even sold them to make a living, but its taste never reached its best. The real peak of Yangfang soy sauce was around 1890, when there were 47 soy sauce processing workshops in Yangfanglin. When it comes to the prosperity of local soy sauce, we have to mention a Jiangxi native named Tan Xingfa. During the reign of Emperor Guangxu, Tan Xingfa, a native of Shuangjing, Yining, Jiangxi Province, had three generations of ancestors who made a living by making soy products. He had a set of techniques for making soy products since elementary school. In 1863, there was a severe drought in his hometown and no crops were harvested. Tan Xingfa escaped and settled in the largest soy sauce workshop in Yangfanglin Township at that time, the home of Wu Hengsheng. After learning how to make soy sauce at Wu Hengsheng's house, he found that this method of making soy sauce had high labor intensity, low yield, and poor quality. Recalling the good recipe for making soy products learned in Jia Sixie's "Qi Min Yao Shu" before, Tan Xingfa immediately found books to learn and practice. Finally, the soy sauce made by Tan Xingfa has reached the characteristics of high aroma, mellow taste, rich entrance, and long-lasting aftertaste. Subsequently, he taught the new technology to others. Thus, Yangfang soy sauce ushered in a period of prosperity

Method of making Yangfang soy sauce

300 kilograms of beans=150 kilograms of soy sauce (taking a one-time production of 300 kilograms of beans as an example)

Soaking beans: Select plump beef liver beans and soak them for about 6 hours, then remove the beans floating on the water

Steaming: Steam over high heat for about 3 hours, then spread out in a basket until the beans cool down

First fermentation: After evenly dispersing the beans on a basket, place them in a sealed fermentation room and ferment for about a week, while maintaining temperature and paying attention to humidity. White mold will be produced after fermentation

After cleaning, add the secret recipe: After the beans ferment and become moldy, wash them with water and add the soy sauce secret recipe for a second fermentation. After about a week of fermentation, red mold will be formed

Filtering: soak the second fermented beans in water for 2-3 days, and slowly stir to filter fermented sour milk made from ground mung bean wow gold out of the wooden barrel<47. It is understood that 300 kilograms of beans can be used to make about 150 kilograms of soy sauce