A partial instead of soybean, peanut shell is the main component of hemicellulose and cellulose, protein and starch content is few, such as single use the brewed soy sauce without adding some protein raw material (such as soybean or peanut cake and the like) and a part of starch ( such as corn and wheat bran or broken ) system the quality of soy sauce ( including soy sauce color, fragrance, taste and physical and chemical indicators ), it is difficult to achieve state specified standards. Raw material formula 1peanut shell 30%30%40% wheat bran soybean cake Peanut shell 40%230%20%10% corn bran soybean cake Soybean cake be not easily won, also on behalf of the peanut or sesame cake and other vegetable protein as raw material. Koji problems such as possible, should adopt double strains koji, namely the use of" Aspergillus oryzae HuNiang 3042" and" section3350" of Aspergillus niger two species respectively. Then, mixed fermentation. Using mechanical ventilation koji. If there is no equipment conditions, should also use manual tray koji koji, the time can be shortened to 40 hours. Koji product temperature the best maintained at 32℃. Method of making fermentation process should use low salinity in solid state fermentation. Salt dosage is1to 1.1 times the total material ( including or curved water ), or for the total quantity of 60% saline ( not including koji or water ). The brewing water temperature55～ 60 ℃: winter, spring and summer of 50～ 55 ℃,50℃. Fermentation is divided into two phases: early9 ～10, temperature47～ 48 ℃, maturity" inverted cylinder"; later the product temperature at 42～ 46 ℃, time is 9 ~10,18~ 20days can be a cylinder with oil, without the need for oil extraction of oil press. Two of all, instead of soybean cake peanut in shell is a good raw material production of soy sauce. According to the experiment, every 100 kilograms of peanut shell in general can produce 300kg B soy sauce. Making method of peanut shell is crushed into powder, and50 kg, with warm water30～ 35 kilograms mix. After the steam permeability discharging cool to 30 ℃, then stir in250 grams of koji, stirring evenly, on sieve screen, on a 2 cm thick, placed in the baking room. First day at room temperature 37～ 38 ℃, the very next day35℃, then gradually cooled to 32℃. When the very next day to form lumps with hyphae, can buckle screen flip baked, will become the block of material baking upside down, fifth days out of pounded. Bake temperature fermentation every 50 kilograms90 kilograms of material baking with boiling water, cooling to 60℃mix into the large cylinder, into the bake temperature room. Fermentation temperature by high reduction, the first real temperature 80 ℃, the very next day60 ℃, third days out of the room. Then every50 kilograms of material with18 degrees Baume of cold saline125 kilograms, dipping sauce24 hours later, pressure paste boiled to boiling, reaching20 degrees Baume into soy sauce.
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