Making Soy Sauce
- Created by: Hannah
- Created on: 23-02-13 15:59
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- Making Soy Sauce
- 1. Roast wheat and cook Soya beans.
- 2. Add Aspergilus.
- Enzymes break down Carbs to Sugars and Proteins to Amino acids.
- High amounts of amino acids are good for vegetarians.
- Enzymes break down Carbs to Sugars and Proteins to Amino acids.
- 3. Add Lactobacillus and Brine Water.
- Brine water acts as a preservative amd improves flavour.
- Both stop enzyme action.
- Lactobacillus ferments sugar.
- Both stop enzyme action.
- Lactobacillus ferments sugar.
- Brine water acts as a preservative amd improves flavour.
- 4. Yeast is added, which ferments the sugar.
- 5. Liquid is filtered to remove sediment.
- Sediment used as cattle feed.
- 6.Pasteurise to kill off the microorganisms and bottle in sterile bottles.
- 3. Add Lactobacillus and Brine Water.
- Brine water acts as a preservative amd improves flavour.
- Both stop enzyme action.
- Both stop enzyme action.
- Brine water acts as a preservative amd improves flavour.
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