Peanut shells, which are typically discarded after shelling peanuts, can actually be repurposed to make soy sauce. This not only reduces waste but also provides an additional income stream. The process involves three main steps: baking, fermentation, and seasoning. Here's how it works:
First, the baking process. Take 50 kg of ground peanut shells and mix with 30-35 kg of warm water. Let the mixture soak for a while, then steam it in a pot for 1 to 1.5 hours. After steaming, dry and cool the mixture to around 30°C. Add 250 grams of "Divine Comedy" (a type of microbial culture), spread it evenly on a sieve at a thickness of about 2 cm, and place it in a baking room. On the first day, maintain a temperature of 37°C, gradually lowering it to 30°C over the next two days. When the material becomes firm and is covered with white mold, turn the sieve upside down on the fifth day. The roasted material is then crushed.
Next, the fermentation stage. Take 50 kg of the baked material and mix it with 90 kg of boiling water. Cool the mixture to 60°C, then transfer it to a fermentation tank. Let it ferment for three days before removing it from the tank.
Finally, the seasoning process. After fermentation, calculate the amount of raw material based on the original peanut shells. For every 50 kg of fermented material, add 125 kg of cold salt water at 18°C and let it soak for 25 hours. Then, heat the mixture in a pot until it boils. Once it reaches a specific gravity of 20° Baume, it turns into white soy sauce. To enhance the flavor, you can add 2.5 kg of white sugar per 50 kg of soy sauce and mix thoroughly.
In general, about 150 kg of soy sauce can be produced from every 50 kg of peanut shell flour. This method not only makes use of what would otherwise be waste but also creates a valuable product that can be sold or used at home. It’s a great example of sustainable agriculture and resource efficiency.
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