Tonghai Soy Sauce [Yunnan Tonghai Specialty]

What is Tonghai soy sauce? Authentic Yunnan Tonghai specialty: Tonghai soy sauce

Content summary:Do you want to know what Tonghai soy sauce is? This article is a detailed introduction toYunnan Tonghai specialty - Tonghai soy sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tonghai soy sauce. The full text takes about 3 minutes to read, mainly including the basic introduction of Tonghai soy sauce and the product characteristics of Tonghai soy sauce? The production method of Tonghai soy sauce, etc

Introduction to Tonghai Soy Sauce

Tonghai Soy Sauce is a traditional famous product in Yunnan, deeply loved by consumers in both urban and rural areas due to its unique flavor of both salty and sweet. In history, the soy sauce of Tonghai "Tiaodingzhai" was exported to Beijing, Hong Kong and other places

The color is reddish brown and glossy, with a strong sauce aroma, sweet and salty taste, delicious taste, thick sauce hanging in a bowl, and a concentration of over 35 ° Be ', rich in nutrients. Using it to cook dishes, the color of the dishes is bright, adding color and fragrance; Using it to cold mix various meat and vegetable dishes is even more delicious and unique

The production method of Tonghai soy sauce

1. Raw material selection: The raw materials for producing this sweet soy sauce are soybean paste mash, brown sugar, maltose, salt, spices, and yeast. The sauce mash is yellow red brown in color and has a fresh and salty taste; The best brown sugar is from Panxi Bamboo Garden; Maltose is red and transparent in color, with a concentration of over 50 'Be'; Salt is from the Jia Kang pot

2. Making soy sauce mash: First, wash the selected beans, soak them for 20 hours, and steam them in a steamer until soft; Mash the steamed beans, add wine yeast and mix well. Use a wooden mold to press them into blocks and let them ferment in the fermentation room for 15-20 days; Crush the fermented starter pieces, pile them up, and sweat for 7 days before putting them into a vat. Add 75 kilograms of salt and 100 kilograms of water to every 100 kilograms of starter, soak for half a month, and stir well (stirring once a month thereafter). After one year of sun exposure and night dew, the mature sauce mash is ready. Boil the mature sauce mash with water, pack and press it, filter out the sauce water and set it aside

3. Saut é Sauce Color: Add brown sugar, maltose, and water, stir fry until the color is black and shiny, and when the concentration is appropriate, remove from the pot and set aside for later use

4. Steaming oil: Boil the sauce water and various ingredients in a pot, add the sauce color, thicken to about 35 ° Be ', then cool to 50 ° C in the pot, bag and filter to obtain the finished product