Traditional Chinese Sweet Potato Dried Soy Sauce: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Sweet Potato Dried 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 1947 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sweet Potato Dried Soy SaucePreparation method 1. Make yellow enzyme koji: After steaming 1.25 kilograms of wheat bran, add half a bottle of protein fermentation bacteria (can be purchased from the soy sauce factory), mix evenly, and put it into the yeast dish. After 4 to 5 days, the yellow enzyme yeast is ready.2. Make fermented grains for sauce: Put 25 kilograms of dried sweet potatoes in a steamer and cook. After cooking for 2 hours, uncover the steamer and sprinkle water on the ingredients until the dried potatoes are evenly moist. Cover and steam for another hour, then take out the steamer. …
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