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Method for processing edible lobster sauce

A processing method and technology of fermented soy bean, which is applied in the field of processing bacterial fermented soy bean, can solve the problems of release of soybean nutrient elements, removal of soybean nutrient element release, etc., and achieve the effects of improving taste and quality, increasing functional activity, and appropriate taste

Inactive Publication Date: 2009-10-14
哈尔滨市东北人家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems that existing edible soybean processing methods cannot maximize the release of soybean nutritional elements, and cannot maximize the removal of inhibitory factors in soybeans that affect the release of nutritional elements and human body absorption, the present invention further provides an edible Processing method of tempeh

Method used

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specific Embodiment approach 1

[0012] Specific embodiment one: the processing method of the edible fermented soya bean described in this embodiment is realized according to the following steps:

[0013] Step 1. Select edible soybeans. The quality of fermented soybeans depends on the quality of raw soybeans. Generally, edible soybeans with no pollution, no mildew, no insects, and full grains are selected as raw materials;

[0014] Step 2, cleaning, soaking, and germination: put the selected edible soybeans into the tank of the fermented soya bean processing device and wash them with water. The added soybeans account for 45-50% of the volume of the tank. Fully soak under the same conditions; wash the soybeans with sufficient water to remove the dust and impurities on the surface of the raw soybeans, so that the soybeans can absorb enough water, soften the tissue structure of the soybeans, and the moderately soaked soybeans are in a crisp state, and provide oxygen supply conditions during soaking , the soaking...

specific Embodiment approach 2

[0019] Specific embodiment two: In this embodiment, soak for 8 to 12 hours in step two. Sufficient soaking softens the tissue structure of soybeans. Other steps are the same as in the first embodiment.

specific Embodiment approach 3

[0020] Embodiment 3: In this embodiment, the germination time of soybeans in step 2 is 36-48 hours. The bud length can reach 4-5mm. Other steps are the same as in the first embodiment.

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PUM

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Abstract

The invention relates to a method for processing edible lobster sauce, , in particular to a method for processing bacteria-type lobster sauce using edible soy through steps of germinating, fermenting, sugaring, soy saucing, and the like. The invention solves the problems that the prior soy processing method can not release the nutrient elements of soy maximally and can not remove inhibitory factors for affecting the release of the nutrient elements and absorption of man body in soy maximally. The method comprises the main steps as follows: choosing edible soy, cleaning, steeping and germinating; stewing for sterilization; fermenting; sugaring, or soy saucing; and packaging. The invention has the advantage that the lobster sauce produced by the method has characteristics of low salt content, rich nutrient substance, high activity and proper taste, and is easy for digestive absorption.

Description

technical field [0001] The invention relates to a processing method of Douchi, in particular to a processing method for producing bacterial Douchi by using edible soybeans through the steps of germination, fermentation, sugar dipping / soy sauce staining and the like. Background technique [0002] Douchi has rich nutritional value. The existing edible soybean processing methods cannot release the nutritional elements of soybean to the greatest extent, and cannot remove the inhibitory factors in soybean that affect the release of nutritional elements and the absorption of human body to the greatest extent. For example, physical processing methods such as tofu, dried tofu, dried tofu, textured protein, isolated protein, and soybean powder cannot remove the inhibitory factors that affect the absorption of soybean nutrients; although traditional fermentation methods release the nutrients of soybeans, due to the amount of salt Higher, such as traditional tempeh, fermented bean curd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/29A23L1/221A23L11/20A23L27/10A23L33/00
Inventor 邱树武孙书祥史永革刘庆阁李七一
Owner 哈尔滨市东北人家食品有限公司
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