Peanut shells left after peeling peanuts. Can make soy sauce. Residues can also be fed to pigs. Kill two birds with one stone. The main method is:
1. Bake first to ground the peanut shell into powder. Each 50 kg shell powder is soaked with warm water 30~35 kg. On the pot steamed l ~ 1.5 hours, pan drying. When the temperature is lowered to 30°C, 250g of the koji is added, and 2cm thick is spread on the leaked sieve and placed in the baking room. The first day was maintained at 37°C and gradually decreased to 30°C in the second and third days. Wait until it becomes a block. When covered with mycelium. The sifting can be used to turn the roasted material upside down. To the fifth day. Take out the roasted seeds and mash them up.
2. Fermentation was performed on 50 kg of peanut shell flour. Add 90 kg boiling water and cool to 60°C fashion cylinder. Fermented in the greenhouse. The third day of the cylinder.
3. The roasted roasted material after the brewing process is calculated according to the raw peanut shell. For each 50 kg, 125 kg of cold salt water of Baume 18 degrees was added and soaked for 25 hours. Then put the pot heated to boiling. When you reach the US 20 degrees. That is, it becomes white soy sauce. For every 50 kilograms of white soy sauce, add 2.5 kilograms of white sugar and mix well. It is colored soy sauce.
Under normal circumstances, about 150 kilograms of soy sauce can be processed for every 50 kilograms of peanut shell flour.
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