Fermented bean processing method and fermented beans processed therethrough
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A processing method and technology of fermented soy bean, applied in application, food preparation, food science, etc., can solve the problems of no fragrance, general taste, general color, etc., and achieve the effect of strong fragrance, good taste and bright color
Inactive Publication Date: 2012-07-11
房县中坝龙驹山林场
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Problems solved by technology
[0003] The fermented soy beans produced by this process have average color, average taste and basically no fragrance
Method used
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Embodiment 1
[0014] Embodiment 1: the processing method of tempeh, concrete steps are as follows:
[0015] (1) Cleaning: select and remove moth-eaten and some impurities in soybeans;
[0016] (2) Stir-frying: Put the cleaned soybeans into the pot with a frying machine and stir-fry until half-cooked, then peel them with a dermabrasion machine;
[0017] (3), steamed: Steam for 2 hours in a steamer until the soybeans are crushed into mud when squeezed by hand;
[0018] (4) Fermentation: put soybean paste into pots or containers for natural fermentation, and wait for soybeans to grow hair or pull them into silk;
[0019] (5) Blending: For every 50 kg of soybean paste, mix 4 kg of salt, 1.5 kg of ginger, 1.5 kg of garlic, 0.2 kg of peppercorns, 0.1 kg of star anise, 0.15 kg of cinnamon, 0.2 kg of fennel, 0.3 kg of monosodium glutamate, and 0.5 kg of small ground sesame oil , 0.5 kg chili, stir well;
[0020] (6), drying: spread on the reed mat and dry for 2-5 days, and remove 80% of the mois...
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Abstract
The invention provides a fermented bean processing method and fermented beans processed therethrough. The invention adopts a technical scheme that the fermented bean processing method concretely comprises the following steps: 1, cleaning: removing vermiculate beans and some impurities; 2, frying: frying the well cleaned beans in a pot to medium well, and peeling by a peel grinding machine; 3, steaming: steaming by a food steamer for 1.5-2h until the beans can be crushed into a paste by hands; 4, fermenting: naturally fermenting the obtained bean paste until there are fungi on the beans or filaments can be formed through drawing the beans; 5: blending: mixing the bean paste with salt, ginger, garlic, Chinese prickly ash, anise, cassia, fennel, monosodium glutamate, refined sesame seed oil and capsicum according to a case that each 50kg of the bean paste corresponds with 4kg of salt, 1.5kg of ginger, 1.5kg of garlic, 0.2kg of the Chinese prickly ash, 0.1kg of anise, 0.15kg of cassia, 0.2kg of fennel, 0.3kg of the monosodium glutamate, 0.5kg of the refined sesame seed oil and 0.5kg of capsicum, and uniformly stirring; and 6, airing: airing by laying the obtained beans on a reed mat until 60-80% of water is removed to form the fermented beans. The fermented beans prepared through the processing method have the characteristics of bright color, rich flavor and good mouthfeel.
Description
technical field [0001] The invention relates to a processing method of fermented soya bean and fermented soya bean processed by the method. Background technique [0002] The processing process of traditional tempeh is: cleaning-frying-fermentation-blending-drying-finished. The main points of operation are: 1. Cleaning: select and remove insect-eaten and some impurities in soybeans; 2. Frying: put the cleaned soybeans into the pot and fry until half-cooked, do not fry them; Soybeans are boiled in water for 3-4 hours until they are crushed into mud by hand, then drained and set aside; 4. Fermentation: Put the soybean paste into a pot or container for natural fermentation, and wait for the soybeans to grow hair or Just pull it into shreds; 5. Blending: For every 50 kg of soybean paste, mix 5 kg of salt, 0.5 kg of five-spice powder, 5 kg of cooked soybeans, and 0.5 kg of pepper; 6. Drying: then dry for 2-5 days, then remove 60-80% moisture is the finished product. [0003] Th...
Claims
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