About this document
Soy Sauce Production Process Overview by 216348 is a document available to read on EtoBox.
This document describes the process for making soy sauce from soy beans to the finished product. It involves several key steps - steaming and washing soy beans, koji fermentation using a mold to break down proteins and carbohydrates, moromi fermentation adding salt and yeast/mold for 5-8 months to further break down components, filtering and pressing the liquid, heating and sterilizing, then inspecting and packaging the final soy sauce product. Nutritional changes occur during each step as components are br
- Author
- 216348
- Language
- EN