North china fermented soya bean catsup
A technology for fermented soybean sauce and soybeans, which is applied in application, food preparation, food science, etc., can solve the problems of few ingredients, bad taste, high salinity, and achieve the effects of more fragrant taste, long shelf life and easy taste.
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[0008] Soak 1500g of selected soybeans in water first, boil them in water until they are rotten when you twist your fingers, remove them, cool to 35°C, mix 2g of pure Aspergillus species into 150g of flour, then wrap the cooked soybeans with flour, put in koji The dish is placed in the koji making room at 35°C for two or three days, and the koji is turned twice to avoid sticking. After the beans are covered with yellow-green hairs and fragrant, take them out and put them in an oven at 60°C for drying. Pour the dried bean koji into a sieve, wash with water to remove the spores and mycelia, then dry in an oven at 60°C, and then crush it with a grinder, soak 150g of peeled peanuts and almonds in water, cook and dry in an oven at 60°C , crushed with a grinder, 300g each of fresh ginger and green peppercorns were crushed into a puree with a food processor, and all the above crushed raw materials were poured into a fermentation jar, 600g of iodized salt was added, and water was added...
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