Traditional Chinese How to make granular soy sauce: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Soy Sauce: Fermentation Process, Recipe & Home Production Guide (Soy Sauce). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3566 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
How to make granular soy sauceSoy sauce is an indispensable basic seasoning in people's daily lives. Traditional soy sauce is liquid. The main characteristics of this kind of soy sauce are that it is difficult to store and carry, difficult to transport over long distances, and has high packaging costs. Therefore, many countries have begun to research and produce various solid soy sauces. Solid soy sauce is extremely convenient to use. Just rinse it with water and it will immediately turn into liquid soy sauce.The granular soy sauce introduced in this article is mainly produced in three steps: concentration, addition, and drying.ConcentrateThe liquid soy sauce is concentrated to 1/2 at a temperature of 50 …
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