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Sauces and condiments from China
Low-salt solid-state soy sauce is China's fast factory method. Koji of soybean and wheat is mixed with a weak brine into a damp, solid mash and fermented hot, around 40–55 °C, for two to four weeks instead of months. It is quicker and cheaper than high-salt brewing but tastes sourer and less complex.
| Soybeans and/or defatted soybeans | [gbt18186-draft] |
| Wheat, wheat flour and/or wheat bran | [gbt18186-draft] |
| Brine13–15 % salt | Mixed with about an equal weight of koji[WP-Soy sauce] |
| Starter | koji grown with Aspergillus mould |
Total time across the recorded steps: 15 days – 30 days
What changes: Soybeans and wheat are cooked
Output: cooked raw materials.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Low-salt solid-state soy sauce is China's fast factory method. Koji of soybean and wheat is mixed with a weak brine into a damp, solid mash and fermented hot, around 40–55 °C, for two to four weeks instead of months. It is quicker and cheaper than high-salt brewing but tastes sourer and less complex. Made in 5 steps over 15 days – 30 days. The longest step, ferment hot and fast, takes 15–30 days (English Wikipedia) and runs at 40–55 °C (English Wikipedia). Salt is 11–15 % (English Wikipedia). Aspergillus koji mould does most of the fermenting.
| Main step | 15–30 daysReported[WP-Soy sauce][gu2009] | Ferment hot and fast |
|---|---|---|
| Temperature | 40–55 °CReported[WP-Soy sauce][gu2009] | Ferment hot and fast |
| Salt | 11–15 %Reported[WP-Soy sauce][gu2009] | Mix the koji with brine into a solid mash |
High-salt liquid-state soy sauce ferments a wet mash slowly and cool for months. LSF soy sauce uses a solid mash with less salt and ferments it hot for weeks; the high-salt method ages for 90 to 180 days against 15 to 30 days, and its aroma is richer.
The draft standard caps ammonium salts at 28 % of the amino acid nitrogen.
Every number is labelled with how it is known. How this atlas is made
Wikipedia records that LSF grew out of salt-free solid-state fermentation, brought to China from the Soviet Union in 1958, which proved too short to give good flavour.
