Peanut shells, which are typically discarded after shelling the kernels, can actually be repurposed to make soy sauce. This not only reduces waste but also provides an economical way to produce a useful product. The process involves several steps, making it efficient and practical for small-scale production.
The first step is baking. The peanut shells are ground into a fine powder, and then 50 kg of this powder is mixed with 30-35 kg of warm water and soaked. After that, the mixture is steamed in a pot for 1 to 1.5 hours. Once done, it is dried and cooled down to around 30°C. Then, 250 grams of a special culture (often referred to as "Divine Comedy" in some regions) is added. The mixture is spread evenly on a sieve at a thickness of about 2 cm and placed into a baking room. On the first day, the temperature is kept at 37°C, and gradually lowered to 30°C over the next two days. When the material becomes firm and covered with visible fungal growth, it's ready to be turned upside down on the fifth day. The roasted material is then crushed into smaller pieces.
Next comes fermentation. Each batch of 50 kg of baked material is combined with 90 kg of boiling water, cooled to 60°C, and placed into a fermentation tank. After three days, the mixture is removed from the tank.
The final stage is the salting and boiling process. The fermented material is calculated based on the original amount of peanut shells. For every 50 kg of this material, 125 kg of cold saltwater at 18°C is added, and the mixture is soaked for 25 hours. It is then heated in a pot until it reaches a boiling point. Once the solution reaches 20° Brix (Baume), it turns into white soy sauce. To enhance the flavor, 2.5 kg of white sugar is added per 50 kg of soy sauce and thoroughly mixed.
In general, approximately 150 kg of soy sauce can be produced from every 50 kg of peanut shell flour. This method not only makes use of agricultural byproducts but also offers a sustainable and cost-effective alternative to traditional soy sauce production.
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