How to make soy sauce from peanut skin Use peanut peel to process soy sauce, which has many raw materials, low cost, simple technology, and high efficiency. It is suitable for rural handicraft workshops. For every 100 kilograms of peanut peel, 300 kilograms of soy sauce can be processed. The residue can also be fed to pigs, saving pig
Feed costs. It is a good project to get rich. The production process for making peanut soy sauce is: raw material smashing and cooking - → mixing koji fermentation - → salt filtering - → finished product brewing. First, raw material smashing and cooking material: first use the grinder to smash the cleaned peanut peel into fine powder, then soak it thoroughly with 100-60kg fine powder plus 60--70kg warm water, then use a fine sieve to pick up, after a moment Put on the steamer and heat cook 1--1.5 hours, take out the airing and cool down to about 30°C. Second, mixed koji fermentation: According to the weight of dry powder, add 1 kg of soy sauce per 100 kg of fine powder, stir evenly, after fine-eye sieve and spread on a clean seat, thickness of about 3 cm, on the culture room fermentation. The first day of room temperature was maintained at 37--38°C; gradually decreased to 32°C on the second day; kept at 30°C on the 2nd and 4th days; after the fourth day, the lychee was formed into a block, and when the above was full of hairy bacteria, it was up and down. Turn once. On the 5th day, the block was crushed, and the proportion of 180 kilograms of warm water per 100 kilograms of scrap was added. The warm water was poured into the cylinder first. When the water temperature dropped to 60°C, the scrap was added and mixed. The fermentation was continued in the culture room, and the room temperature was controlled at 80° C. on the first day and 60° C. on the second day. The third day was completely fermented. Third, add salt filter: According to the fermented good material for every 100 kilograms add 18 Baume degrees cold salt water 250 kg, stir, soak 24 hours filter. Fourth, the finished tanning: The filtrate to a clean pot, heated until 20 Baume degrees until the finished soy sauce was made.
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