It is slightly different from the production of China bean paste. Imported food in large supermarkets has boxed finished products, and the common one is Xinsongda sauce, which can be bought directly and used conveniently. Ingredients list: soybean, syrup, salt, wheat bran.

The production method and related introduction of soy sauce are as follows:

1. Wash, cook and dry soybeans.

2. Crush it into bean blank.

3. Put the bean blank in clean air for a period of time and accept strain fermentation.

4. Break the fermented bean embryo into a jar, and add a proper amount of water and salt.

5, fermentation for a period of time.

(Note: At present, most homemade sauces are fermented by mixed bacteria, which tastes good, but it may not be beneficial to human health, especially Aspergillus flavus. )

Bean paste can be made from broad beans or soybeans.

Using broad beans as raw materials, the preparation method is as follows:

Features of the finished product: dark brown sauce, rich aroma, fresh, salty and slightly sweet.

(2) Key points of production: Cook broad beans in boiling water, peel them, put them in a pot, knead them by hand until they are crisp, then pour them into a table, spread them out, cover them with straw about 3 cm thick, put them in a place without sunlight and air circulation, stir them for 3 days/kloc-0 times, and move them to a ventilated place after about one week. After the yellow hair (mold) grows on the watercress, add salt and mix well and put it into the jar. Be careful not to touch water and oil to avoid insects or deterioration. Finally, seal it with yellow mud. After standing for about half a month, the sauce turns black, smells fragrant and tastes fresh, salty and sweet.

The preparation method using soybean as raw material is as follows:

Features of the finished product: the sauce is reddish and tastes sweet.

② Proportion of ingredients: soybean 7, flour 3, salt 1.7, water 10.

③ key points of production: remove impurities from soybeans, wash them with water to remove dust, soak them for 8 ~ 10 hour until the soybeans are swollen and wrinkle-free, control the water, put them in a pot, and cook them to pieces (usually cook for 2 hours, then stew for 6 ~ 8 hours), showing a paste and yellow brown color. Then the cooked beans are cooled, and when the temperature drops to about 37℃, they are mixed with flour, covered with clean cloth, and fermented at a slightly higher temperature. 1 week can grow a layer of yellow-green hair. At this time, mash it into small pieces, put it into a jar, add salt and water, and stir well. Then put the sauce jar in a sunny and warm place. 10 days later. When the sauce is reddish and fragrant, it can be eaten.