1. Description attached to the washing surface: Douchi, as a koji, contains many spores and hyphae, and is rich in protein and enzymes. If you don't want to wash spores and hyphae, some of them will dissolve and hydrolyze after hydrolysis and fermentation, but a large part will form extra curved surfaces, especially if spores have instructions and can give instructions to lobster sauce, and the color is dim.
2. Add alum to darken the beans and increase the brightness.
3. Soaking: Add 18% salt, 0.02% alum and appropriate amount of water to the koji liquid, and it is appropriate to soak the freshly washed surface for 12 hours.
4. Fermentation: put the processed bean koji into a pot until it is 80% to 90%, compress it layer by layer, and put it into a constant temperature greenhouse at 28℃ to 32℃ for heat preservation and fermentation. The fermentation time is controlled at about 65438 05 days.
Douchi fermentation is to decompose protein in Douchi by protease produced in koji-making process to form a certain amount of amino acids, sugar and other substances, giving Douchi its inherent flavor. Traditional fermented black beans taste delicious after they are taken out of the can, but affected by climatic conditions, the fermentation period is long and the yield is low. However, the fermented soybean processed by a single strain has poor flavor and is easy to stink. Using multi-strain koji-making, anaerobic fermentation and biological dripping deodorization technology, lobster juice is rich in aroma and delicious. The fermentation time was shortened from more than one year to two or three months.
Why can lobster sauce be fermented? Because the hair of douchi is fermented for a certain period of time, a large number of beneficial bacteria will be produced. Not all bacteria are harmful, and beneficial bacteria and douchi also have their own principles. If you are not afraid, he won't teach, but he won't produce many beneficial bacteria, which are beneficial to the human body.