After washing the soybeans, soak them in warm water until they fully absorb water and expand. Then, through a rotating cooking pot, it is cooked under high-pressure steam to moderately denature the protein, making it easier to be decomposed by enzymes. Wheat processing: After being washed, the wheat is roasted in a pan until it becomes fragrant and golden brown.
Then crush it into coarse granules. The purpose of roasting is to produce aromas (malt aroma, caramel aroma) and to destroy the starch structure of wheat, facilitating subsequent saccharification.
Mixing and Inoculation
Mix the steamed soybeans and the roasted and crushed wheat evenly and cool them to about 40℃.
Then evenly mix in the starter culture (containing a large amount of purebred Aspergillus oryzae spores).
Fermentation Management
The sauce mash will undergo a long fermentation process ranging from several months to half a year in the fermentation tank.
Pressing
The mature mash is loaded into a press (bag press or large continuous press), and a huge pressure is applied to separate the Raw Soy Sauce from the Soy Cake.
The sauce residue can be used as animal feed.
Sedimentation & Filtration
The raw soy sauce squeezed out is first left to stand and settle, allowing a small amount of fine particles to settle at the bottom.
Then, it passes through a plate and frame filter or other precision filtration equipment to remove all suspended solids and obtain clear and transparent soy sauce liquid.
Blending & Pasteurization
TSY foodstuff pays close and careful attention to quality control at each step of soy sauce production.
Each batch of products must undergo strict sensory evaluation (color, aroma, taste) and physical and chemical testing (amino acid nitrogen, salt content, pH value, etc.) before leaving the factory.
Quality Inspection
TSY foodstuff pays close and careful attention to quality control at each step of soy sauce production.
Each batch of products must undergo strict sensory evaluation (color, aroma, taste) and physical and chemical testing (amino acid nitrogen, salt content, pH value, etc.) before leaving the factory.
Disinfecting & Filling
On the automated assembly line, bottles of glass that have undergone strict cleaning and high-temperature disinfection are filled with dark brown soy sauce.
After sterilization, the soy sauce can be automatically filled in a sterile environment upon cooling.
TSY Soy Sauce
Through the above complex process, the original components of soybeans and
wheat in TSY soy sauce are perfectly transformed into a unique flavor of soy sauce that harmonizes the five flavors of freshness, saltiness, sweetness, sourness and bitterness, and has a rich aroma.
Quality Control System
QC BY MANUFACTURER
QC BY CIQ
QC BY THIRD PARTY
PRODUCT TRACING SYSTEM
Noodles & Vermicelli Factory Show
Noodles process
Raw Material Receiving & Treatment
TSY feeds flour, water and auxiliary material solutions into the dough mixer in precise proportions through a precise metering system.
The accuracy of the formula is the key to ensuring stable quality between batches.
Mixing
It enables the proteins in the flour to absorb water and expand, forming a gluten network, which endows the dough with extensibility and elasticity.
Our dough-kneading time and speed are strictly set. The final result is a loose, uniformly sized granular dough.
Aging & Sheeting/Rolling
The dough floss is conveyed to the maturation silo, forming a stable and expansive gluten network. After continuous calendering, the gap gradually decreases, and the sheet is pressed into a uniform thickness (usually 1-1.2mm), smooth and tough surface band.
The rolled noodle strips are cut into wavy or straight strips by noodle knives. The wavy shape is more conducive to molding and packaging, has good fluffiness and rehydration quickly.
Slitting
Cut the rolled noodle sheet into noodles of the required width and shape. When the smooth noodle strip passes through the noodle knife, it is cut into noodles by the teeth on the roller.
By replacing face knives with different tooth shapes and spacings, products of various widths (such as fine and wide surfaces) and shapes (such as flat and round surfaces) can be produced.
Steaming
The cut noodles will be steamed or boiled to allow them to be initially cooked.
The control of steaming time and temperature is of vital importance to maintain the texture and nutritional components of the noodles.
Extrusion Forming
The screw speed of the extruder is relatively low. Its function is to extrude and knead the noodles to form a uniform and compact tissue structure and further gelatinize the starch.
The extruded noodles should be uniform in thickness, free of bubbles, with a smooth and transparent surface, and be elastic and tough.
Drying
Under controllable conditions, we reduced the moisture content of wet noodles from approximately 28% to below approximately 14% to facilitate their preservation. This is the most crucial and technically demanding part of the entire process, directly determining the quality of the noodles (whether they are brittle, rancid, or curved, etc.).
XingTasty's modern factory adopts a medium and low-temperature slow-drying process (the entire process takes about 3 to 8 hours) to ensure the best quality of noodles.
Packaging & Sealing
The weighed noodles are automatically fed into the packaging machine and packed into plastic or paper-plastic composite packaging bags. The packaging machine automatically completes operations such as vacuuming (or filling with nitrogen), sealing, and printing the production date.
Vacuuming or nitrogen filling can effectively prevent oxidation and insect infestation, significantly extending the shelf life. Protect the products, facilitate storage and transportation, extend the shelf life, and convey the TSY brand information.
Finished Product Inspection & Warehousing
At the end of the TSY production line, quality control personnel or automatic inspection equipment conduct random checks on the products.
The inspection contents include: net weight, length, color, breakage rate, packaging sealing performance, etc. Qualified finished products are sent to the finished product warehouse after inspection.
Contact us if you have any questions of sauce & noodles！
