Traditional Chinese Huangshan spleen bean juice soy sauce: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Huangshan spleen bean juice 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 4041 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Huangshan spleen bean juice soy sauceThe "Huangshan Brand Bean Juice and Soy Sauce" produced by Hefei Brewing Factory uses defatted soybeans, bran and standard flour as raw materials. After high-temperature cooking and pure koji making, 13-15°Be salt water is added to make the fermented fermented sauce. It is solid-state fermented and then added with secondary soy sauce. The fermented grains are fermented with dilute fermentation, leached cyclically, and the original juice is extracted, sun-dried and dewed at night. The product is reddish-brown in color, rich in sauce aroma, fresh and salty, and has a unique flavor. It won the first place among similar products in the 1983 Anhui Provincial Commercial Coordination Food Quality Evaluation. …
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