Traditional Chinese Dragon brand soy sauce: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Dragon brand 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 7932 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Dragon brand soy sauceDragon brand soy sauce is a specialty of Xiangtan, Hunan. Won the Panama International Exposition Award in 1915. Exports began in 1966 and are exported to Hong Kong, Macao, Singapore, Malaysia, Canada, Japan, the United States and other regions and countries. It sells well all over the country and is supplied according to festival plans in the city. It has always been well received by consumers and welcomed by distribution customers. Won the National Silver Medal in 1981.The production of Long brand soy sauce is mainly based on traditional natural fermentation, using natural temperature and producing year-round. The raw materials are selected as better soybeans and flour. According to the ratio of soybeans: flour: salt water, 2:1.5:1, a fermented fermented rice is prepared. After more than 30 processes and about a year of sun exposure and night dew, the color of the fermented fermented fermented rice gradually turns reddish brown and has a strong aroma of sauce. …
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