The invention discloses a fermented
soya bean processing technology in the technical field of
food preparation. The fermented
soya bean processing technology comprises the following steps of: selecting soybeans, soaking, draining, cooking, fermenting and
drying, the soaking conditions are as follows: the pH value of the bean soaking water is 7.7-7.9, the bean soaking
water temperature is 365-369 DEG C, the ratio of the bean amount (g) to the water amount (mL) is 1: 4, and the bean soaking time is 8-10 hours; the cooking conditions are as follows: mixing the soaked soybeans with
bran, adding clear water, uniformly mixing, wrapping with gauze, and sterilizing at 121-126 DEG C for 30 minutes; and the
fermentation conditions are as follows: adding edible salt and
bacillus natto into the cookedsoybeans, uniformly mixing, and then putting the mixture into a
fermentation cylinder for
fermentation. In the application, the bean soaking time is 8-10 hours, so that the bean is 90% expanded without wrinkles, the
water content is 46%-50%, and the bean is suitable for cooking sterilization. When the soaked soybeans are cooked,
bran is added for mixing, and the added
bran not only provides
nutrition, but also plays roles in dispersing the soybeans, loosening and ventilating. In addition, the fermentation cylinder provided by the invention increases the mould production speed, accelerates thefermentation process, and shortens the fermentation time of the fermented soya beans.