Pumpkin is a highly abundant and cost-effective crop. If it can be transformed into soy sauce, it could significantly increase its value, offering farmers a promising path to economic improvement. This innovative approach not only makes use of surplus pumpkins but also creates a unique and flavorful product.
The process begins with using fully cooked pumpkins that have been stored in a cool place for 3 to 5 days after harvest. This allows the starch in the pumpkin to convert into sugar, enhancing the flavor during fermentation. The next step involves washing and cutting the pumpkins, removing any unwanted parts such as the seeds, stem, and skin, then slicing them into small pieces.
After cleaning, the pumpkin slices are dried for 1 to 2 days before being steamed. Once steamed, they are placed in bamboo baskets, mixed with 3 kg of flour per 100 kg of pumpkin, and spread evenly on mats, no more than 5 cm thick. A layer of gauze is placed on top to ensure even drying.
Fermentation follows. The pumpkin pieces are left at room temperature for 5 to 7 days, allowing a white mycelium to form on the surface. As the mycelium turns yellow or green, the gauze is removed, and the pieces are exposed to sunlight while being turned regularly to speed up drying. Once dried, the pumpkin is placed in a tank with 400 kg of water and 50 kg of salt per 100 kg of dry material. The mixture is stirred thoroughly, sealed tightly, and left to ferment.
During the day, the cover is opened to expose the mixture to sunlight, and at night, it is covered and stirred 3 to 5 times daily. To prevent contamination, a layer of gauze can be placed over the container’s mouth. After about 20 days of sun exposure, the color of the sauce deepens. At this point, cold boiled water is added to compensate for evaporation, and the process continues.
When the moisture content is reduced by half, the sauce is filtered through gauze to collect the first oil. The remaining residue is soaked and filtered again with a small amount of water to extract the second batch of oil. Both oils are combined, and seasonings such as cumin, dried tangerine peel, cinnamon, pepper, and salt are added. A small amount of 20°Bé sauce is also incorporated, and the mixture is boiled, cooled, and finished with a touch of MSG to create the final pumpkin soy sauce.
This unique pumpkin soy sauce has a rich reddish-brown color, a distinct pumpkin aroma, and a smooth, mellow taste. It is an excellent seasoning that brings both flavor and nutritional value to any dish.
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