ntụ ntụ ntụ ntụ soy gbazere n'okike

Iji soy sauce eke amịpụtara n'okike na fermented dị ka akụrụngwa nke ngwaahịa a, nke a na-emepụta site na ịgbakọta, ntinye, usoro akọrọ, nwere ísì ọma ester na ísì soy sauce. Ọ bụ ihe na-atọ ụtọ maka ndị na-emepụta ihe oriri na ndị na-eji ezinụlọ eme ihe kwa ụbọchị, karịsịa maka obere ụlọ ọrụ soy sauce, ndị na-emepụta nri na mpaghara okporo ụzọ na-emepeghị emepe, dị ka ọ dị mfe iji, chekwaa na ibufe.

Otu esi eji: tinye 1kg soy sauce ntụ ntụ gwakọtara na 0.4Kg nnu, gbazee na mmiri 3.5kg. Mgbe ahụ, anyị ga-enweta 4.5Kg dị elu na ezigbo ụtọ soy sauce, nke nwere amino acid nitrogen dịka 0.4g/100ml, na nnu dịka 16.5g/100ml.

Maka nchekwa ezinụlọ na-adịru nwa oge, kpoo soy sauce ka ọ sie ya wee wụsa n'ime karama iko ozugbo, tinye okpu ma chekwaa n'enweghị nsogbu.

Maka nchekwa nchekwa ogologo oge, kpo oku soy sauce enwetara ruo 90 ℃, debe okpomọkụ maka nkeji 30, wee mee ka ọ dị jụụ ruo 60 ℃, gbakwunye na mmanya 4.5% oriri (ma ọ bụ 4.5% Peracetic acid, maka mkpa HALAL) maka nchekwa. tụọ aro, karama ma chekwaa n'enweghị nsogbu.