闽、浙、台“黑头过”酱油工艺

The “Hei Tou Guo”Soy Sauce Technology From Fujian,Zhejiang,Taiwan Region

在福建省的闽南地区 ,泉州沿海 ,浙江省东南沿海的温州一带 ,流传逾千年的“黑头过”酱油工艺 ,于郑成功攻复台湾后又传到宝岛台湾。黑头过酱油工艺 :“黑豆采用固态无盐进行自然保温发酵、淡水浸出、浸出期间再渐渐地在酱醪中增加食盐 ,咸足。转入短期间的后熟酿制 ,放出黑豆酱油。它巧妙地利用酱醅在发酵、分解时所释放出来的发酵热和分解热来维持发酵系统自身的温度。完成酿造过程分解 ,合成等复杂的生化反应。黑豆酱油工艺是采用大水量固态自然保温发酵 ,原料中蛋白质得以充分水解。产出的黑豆酱油鲜味独特 ,稍带浑香 ,别俱一格。在放出“头过”酱油后 ,剩渣也不再利用了 ,故名 :“黑头过”

There is a legend about“hei tou guo”Soy Sauce in the fujian district,taiwan and zhejaing district.its for thousands years. Its technology:black soy been ferments by nature heat preservation solid state without salt.Then extract soy sauce.it need add salt gradiually during extraction.Black soy bean sauce is finished after post fermented.it use heat from biochemistry reaction,thus keep reaction system temperature.Flavor of Black soy been sauce is very delicious and unique.