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Processing technique of concentrated fragrant fermented black bean

A processing technique and fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented bean can solve the problems of low yield, poor product aroma and taste, long production process cycle, etc. rich effects

Inactive Publication Date: 2013-01-23
彭虎德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the technical problems of the existing processing method of edible fermented soya bean, such as long production process cycle, low yield, and poor fragrance and taste of the product, the present invention further provides a processing technique for fermented soya bean with strong aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]A processing technology of Luzhou-flavor fermented soya bean is characterized in that: it is realized according to the following steps:

[0042] Step 1. Select 50kg of redbud beans as the main raw material, and screen them to select the redbud beans with plump and uniform grains, thin skin and lots of meat, no insect erosion, no mildew and deterioration, and a certain degree of freshness is the best;

[0043] Step 2: Wash the selected Bauhinia beans with water, drain for 3 minutes, and put them into a soaking container; add clean water accounting for 45% of the volume of the soaking container and at a temperature of 40°C, so that the Bauhinia beans can be soaked in the air. Fully soaked under the same conditions for 200 minutes, at this time, the water absorption volume expansion rate of Bauhinia bean is 180%;

[0044] Step 3. Cook the soaked Bauhinia beans in a pot with fire. The cooking condition is 100 minutes under normal pressure, until the Bauhinia beans are cooked...

Embodiment 2

[0049] A processing technology of Luzhou-flavor fermented soya bean is characterized in that: it is realized according to the following steps:

[0050] Step 1. Select 50kg of redbud beans as the main raw material, and screen them to select the redbud beans with plump and uniform grains, thin skin and lots of meat, no insect erosion, no mildew and deterioration, and a certain degree of freshness is the best;

[0051] Step 2: Wash the selected Bauhinia beans with water, drain them for 3 minutes, and put them into a soaking container; add clean water accounting for 50% of the volume of the soaking container and at a temperature of 36°C, so that the Bauhinia beans can be soaked in air. Fully soaked under the same conditions for 220 minutes, at this time, the water absorption volume expansion rate of Bauhinia bean is 180%;

[0052] Step 3. Steam the redbud beans after soaking with fire. The steaming condition is normal pressure for 180 minutes, until the redbud beans are steamed un...

Embodiment 3

[0057] A processing technology of Luzhou-flavor fermented soya bean is characterized in that: it is realized according to the following steps:

[0058] Step 1. Select 50kg of redbud beans as the main raw material, and screen them to select the redbud beans with plump and uniform grains, thin skin and lots of meat, no insect erosion, no mildew and deterioration, and a certain degree of freshness is the best;

[0059] Step 2: Wash the selected Bauhinia beans with water, drain them for 3 minutes, and put them into a soaking container; add clean water accounting for 45% of the volume of the soaking container and at a temperature of 35°C, so that the Bauhinia beans can be soaked in air. Fully soaked under the same conditions for 240 minutes, at this time, the water absorption volume expansion rate of Bauhinia bean is 180%;

[0060] Step 3. The soaked redbud beans are boiled in a pot with fire. The cooking condition is 120 minutes under normal pressure, until the redbud beans are co...

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Abstract

The invention relates to a processing technique of concentrated fragrant fermented black bean, belonging to the technical field of condiment. The technological flow is as follows: preparing purple whins, screening, washing, soaking, draining, cooking, cooling, moulding, cleaning moulded purple whins, soaking with decoction of raw materials and auxiliary material, fermenting, airing, braising and steaming with a steamer, drying by the air, and obtaining the finished product (dry fermented black bean). Compared with the prior art, the processing technique provided by the invention has the advantages that production period is shortened and yield is improved; and materials are developed and improved, thus product has good flavour and taste and has health care effect.

Description

technical field [0001] The invention relates to a processing technology of Luzhou-flavor fermented soya bean. It belongs to the technical field of condiments. Background technique [0002] Tempeh is an ancient traditional fermented soy product, known as "youshu" and "addicted" in ancient times. As early as the second century BC, my country was able to produce fermented soya bean, and its production and consumption began to take shape in the early Western Han Dynasty. Tempeh uses soybeans or black soybeans as raw materials, and uses mucor, aspergillus or bacteria and their enzymes to decompose proteins and starches in the raw materials. When it reaches a certain level, the activity of the enzyme is inhibited by means of salt, wine, drying, etc., and the fermentation process is delayed, so that part of the protein and its decomposition products in the raw material can be preserved under specific conditions. At the same time, due to the action of microorganisms and their enz...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/22A23L1/29A23L11/00A23L27/00A23L33/00
Inventor 彭虎德
Owner 彭虎德
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