Is wooden fish a fish? Is soy sauce oil?

The wooden fish is in the shape of a ball fish, with a hollow abdomen, an opening in the middle of the head, a tail curl, an inclined back (tapping part), a triangular side and an oval bottom; Olive-headed wooden pestle

About; In all parts of; about

The name of "Muyu" was first seen in The Return of Xiu Qing written by Zen Master Hai Huai, a monk in the Tang Dynasty: "Muyu, according to legend.

Yunyu often wakes up day and night, being hit by a wooden statue, and the police are unconscious. Therefore, wooden fish was created by Buddhist monks to warn them not to forget to practice day and night. It used to be said that the predecessor of Muyu was a simple wooden block called Mokpo, and later it was carved into the image of a fish, called Muyu. Because it is not included in the court music, the official history of the past dynasties has not been included. Wooden fish is often accompanied by "Brahma Blowing" (a religious song) in Buddhism, which has a strong religious color. Wang Qi's Sanyanhui in the Ming Dynasty said: "Wooden fish, carved in the shape of a fish, is empty in it, with a loud knock. ..... Today, Shi's praise is used by Brahma. "Since the Ming Dynasty, it has been popular among the people, used to rap Muyu songs and accompany Kunqu opera. According to Li Dou's "Painting a Boat in Yangzhou" in Qing Dynasty, wooden fish was one of the musical instruments used in the theater at that time. Later, it was gradually used for song and dance accompaniment and instrumental ensemble. At present, wooden fish is not only used in Buddhist and Taoist music, but also widely used in various forms of instrumental ensembles and bands.

No oil

It is called soy sauce because it is similar to oil and can be used for seasoning.

This is his origin, you can have a look,

The origin of soy sauce

The liquid condiment brewed with beans, wheat and bran is a traditional condiment in China, with reddish brown color, unique sauce flavor and delicious taste, which is helpful to stimulate appetite.

General situation of development

Soy sauce evolved from soybean paste. China first used the name "soy sauce" in the Song Dynasty. In Lin Hong's book "Shanjia Qing Palace", there is a description of "leek leaves are tender, mixed with shredded ginger, soy sauce and vinegar". In addition, soy sauce had other names in ancient times, such as clear sauce, clear soy sauce, sauce, sauce, soy sauce, soy sauce and soy sauce.

manufacturing technique

The raw materials of soy sauce are vegetable protein and starch. Plant protein is taken from soybean cake after soybean oil extraction, or soybean meal after solvent extraction, and some are replaced by peanut cake and broad bean. In traditional production, soybeans are the main products. Wheat and bran are widely used as starch raw materials, but broken rice and corn are also used as substitutes. Flour is the main raw material in traditional production. After cooking and cooling, the raw materials were inoculated with pure cultured Aspergillus oryzae to make sauce koji, which was transferred to a fermentor, fermented with salt water, and leached to extract soy sauce when the fermented grains were mature. The purpose of koji-making is to make Aspergillus oryzae fully grow and develop on koji, and to produce and accumulate a large number of needed enzymes. Such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase, etc. In the fermentation process, the flavor is formed by the action of these enzymes, such as protease and peptidase to hydrolyze protein into amino acids to produce umami flavor; Glutaminase turns tasteless glutamine into delicious common glutamic acid; Amylase hydrolyzes the precipitate into sugar to produce sweetness; Pectinase, cellulase and hemicellulase can completely break the wall and make protease and amylase hydrolyze more thoroughly. At the same time, in the process of koji-making and fermentation, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes. Pure cultured lactic acid bacteria and yeast can also be added. Lactic acid is produced by lactic acid bacteria and ethanol is produced by yeast fermentation. As well as alcohol, acid, aldehyde, ester, phenol, acetal, furanone and other components produced by raw material components and Aspergillus metabolites, although mostly trace, can constitute the complex aroma of soy sauce. In addition, tyrosine in the raw protein is oxidized to produce melanin, and the classical mildew amylase in the sediment is hydrolyzed to glucose and reacts with amino acids to produce melanin-like, which makes soy sauce produce bright and shiny reddish brown. A series of extremely complicated biochemical changes during fermentation produced a subtle flavor.

The commonly used low-salt solid-state fermentation process is shown in the figure.

The raw material treatment is divided into three steps: ① adding water to moisten the cake: the amount of water added is subject to the water content of steamed koji reaching 47-50%; (2) mixing: after the cake is moistened, it is fully and evenly mixed with the crushed wheat and bran; ③ Cooking: Cooking the raw materials under pressure (0.2MPa) in a rotary steamer to properly denature the protein, steam and gelatinize the starch, and kill the microorganisms attached to the raw materials.

The koji-making is divided into two steps: ① cooling inoculation: the clinker is quickly cooled to 45℃, and 0.3-0.4% koji after pure expanded culture of Aspergillus oryzae is inoculated and fully mixed; (2) Thick-layer ventilation for koji making: the inoculated koji is sent to the koji pool in the koji room, and then ventilated intermittently and continuously. The koji-making temperature during spore germination is controlled at 30-32℃, and the maximum growth period of mycelium is controlled at 35℃.

Fermented koji and 12- 13 be' hot brine were mixed into the fermentor, and the product temperature was about 42-45℃ for 20 days, and the fermented soy sauce was basically mature.

Leaching and oiling: the remaining three oils from the previous production are heated to 85℃ and then soaked in mature fermented grains, so that soy sauce is easily soluble in them. Then, raw soy sauce (head oil) is slowly released from the bottom of the false bottom of the fermentation tank, and the concentration and salt content are supplemented by the salt layer. Oiling means separating soy sauce from sauce residue. Generally, soy sauce components can be basically extracted by soaking for many times, and the first oil, the second oil and the third oil are leached in turn, and then recycled.

reprocess

The soy sauce is heated to 80-85℃ for disinfection, then blended, clarified and inspected to obtain the finished product meeting the quality standard.