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Coconut bean sauce is in high demand during Tet holiday

Thu - Phuc• February 7, 2024 08:09

(Baonghean.vn) - In Tuong Son commune, Anh Son district (Nghe An), there is still only one household that has maintained soybean production for more than 15 years, supplying thousands of liters to the market every month. Especially during the Lunar New Year, the demand is strong, orders are higher than usual.

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One of Nghe An’s famous agricultural products is Nam Dan soy sauce, which is mainly produced in Nam Dan district. However, in the land of Coconut - Anh Son district, there is a household that has maintained the production of Nam Dan’s traditional soy sauce for 15 years. That is Mrs. Nguyen Thi Tuyet’s household in hamlet 11, Tuong Son commune. Photo: HT
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Talking about the stages of making soy sauce, Ms. Nguyen Thi Tuyet said that one must be patient and hard-working to meet the requirements. Because producing this type of product must ensure food safety, ensure the right traditional taste as well as quality, must go through a period of time measured in months, years and the steps must be carried out daily, without neglect. The entire process of making soy sauce was passed down by Ms. Tuyet's parents, and now after more than ten years, she has also passed on the secret to her grandchildren to maintain the profession of making soy sauce in Tuong Son land. Photo: TP
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To have a batch of delicious, flavorful soy sauce, the first and most important step is "making mold". This is a natural yeast to help ferment soybeans. Mold (soy sauce yeast) is made by Ms. Tuyet mainly from corn flour. Each month, Ms. Nguyen Thi Tuyet's household uses about 100 kg of corn to make mold. Corn is bought from people in the commune, dried, roasted, ground into powder and mixed with other ingredients to make mold. Photo: HT
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After being exposed to the sun and dew for 7 days, the yeast will form mold and be put into the jar with the uncooked soybeans to prepare for the fermentation stage. Photo: TP
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The next important step to have a standard batch of soy sauce is "making the beans". After carefully selecting and removing the damaged beans, the soybeans are roasted until golden brown and the shells are removed. This is the most important step. After roasting, the beans are put in a pot for about 10-12 hours to soften the beans, let them cool overnight, then put them in a jar, and dried in the sun for about 7 days to ferment and become fragrant. Then, the crushed mold is mixed in and put into the jar to ferment. "Nowadays, there are machines to support the bean roasting process, so it is less difficult and helps the beans to ripen more evenly," said Ms. Tuyet. Photo: HT
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Soybean fermentation stage: put salt and mold into the jar with roasted and cooked soybeans, ferment for about 15 days. “Depending on the weather, the fermentation time can be fast or slow. Usually, in the summer, the soybean will ripen faster. The earthenware jars containing the soybean fermentation will be checked and stirred daily. Photo: HT
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Every month, Ms. Nguyen Thi Tuyet's Nam Dan soy sauce production facility in the Coconut Land sells about 1,000 liters to the market. In the months leading up to Lunar New Year, the consumption volume is higher, especially sold to retail stores. Currently, 5 people in Ms. Tuyet's family take turns working, and during the peak period before Tet, they hire 2 more people to help pack and send products according to customers' orders. She is moving towards registering soy sauce as an OCOP product of the Coconut Land. Photo: HT
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      Coconut bean sauce is in high demand during Tet holiday

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