New technology: peanut shell soy sauce

The peanut shell left after peanut kernel peeling can be used to make soy sauce, and the residue can also be fed to pigs, killing two birds with one stone. The main methods are:

1. Baking. First grind the peanut shell into powder, soak every 50kg of shell powder with 30 ~ 35kg of warm water, steam it in the pot for 1 ~ 1.5 hours, and then spread it out to dry. When the temperature drops to 30 ℃, add 250g of Shenqu, spread 2cm thick on the leaky screen, and put it into the baking room. Keep it at 37 ℃ on the first day, and gradually drop to 30 ℃ on the second and third days. When it is massive and covered with mycelium, you can buckle the screen and turn the baking material up and down. On the fifth day, take out the baked grains and mash them.

2. Fermentation. Add 90kg boiling water to the baking material made of every 50kg peanut shell powder, cool it to 60 ℃, put it into the greenhouse for fermentation, and leave the jar on the third day.

3. Boiling. The roasted material after fermentation is calculated according to the raw peanut shell. Add 125kg of Bomei 18 ℃ cold salt water every 50kg, soak it for 25 hours, and then heat it in the pot until it boils. When it reaches Bomei 20 ℃, it will become white soy sauce. For example, add 2.5kg white sugar to every 50kg white soy sauce and stir evenly, which is colored soy sauce.

Under normal circumstances, about 150 kg of soy sauce can be processed for every 50 kg of peanut shell powder.