Pumpkin is a highly abundant and affordable crop. If processed into soy sauce, it can significantly increase its value, offering farmers an excellent opportunity to boost their income. The traditional method involves using fully cooked pumpkins to create a unique and flavorful soy sauce. The final product has a reddish-brown color, a rich aroma, and a mellow taste.
The production process includes the following steps: raw material selection, cleaning, cutting, steaming, drying, fermentation, coating, and finally, packaging as the finished product.
**Key Technical Steps:**
1. **Raw Material Selection:** Choose fully matured pumpkins and store them in a cool place for 3–5 days after harvest. This allows the starch in the pumpkin to convert into sugar, enhancing the flavor during fermentation.
2. **Cleaning and Preparation:** Wash the pumpkins thoroughly, remove the seeds, stems, and outer skin. Cut the pumpkin into small pieces for easier processing.
3. **Steaming and Drying:** Dry the pumpkin pieces for 1–2 days, then steam them. Place the steamed pumpkin in bamboo baskets and mix with 3 kg of flour per 100 kg of pumpkin. Spread the mixture evenly on mats, no more than 5 cm thick, and cover with a layer of gauze.
4. **Fermentation:** Leave the pumpkin mixture at room temperature for 5–7 days to develop a white mycelium layer. When the mycelium turns yellow or green, remove the gauze, expose it to sunlight, and turn it frequently to dry quickly. Once dried, mix the pumpkin with 400 kg of water and 50 kg of salt in a tank. Stir well, seal the container, and let it ferment. During the day, open the cover to expose it to the sun, and close it at night. Stir 3–5 times daily. To prevent contamination, cover the tank with a layer of gauze. After about 20 days, the sauce will darken in color. Add cold boiled water to replace the evaporated moisture, stir again, and continue the process.
5. **Dripping and Final Processing:** When the sauce cools and the moisture content is reduced by half, filter it through gauze to obtain the first oil. Soak the remaining pulp with a little water, filter again, and combine both oils. Add spices like cumin, dried tangerine peel, cinnamon, pepper, and salt. Mix with 20°Bé (Baume) sauce, boil, cool, and add a bit of MSG to enhance the flavor. This is your homemade pumpkin soy sauce.
Pumpkin soy sauce has a deep brown color, a distinct pumpkin aroma, and a rich, savory taste. It is clear, smooth, and makes an excellent seasoning for various dishes. This innovative approach not only adds value to a common crop but also provides a nutritious and flavorful alternative to traditional soy sauce.
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