Fermented soya beans with perilla leaves

Abstract

The invention relates to the technical field of food processing, in particular to fermented soya beans with perilla leaves. The method for making the fermented soya beans includes steps: (1), selecting the soya beans, cleaning and soaking for 24-30 hours; (2), cooking and subjecting the soya beans to strains and starter propagation prior to fermentation treatment, then filtering to obtain fermented soya beans; (3), cleaning and mincing the perilla leaves, garlic and shallot, and pulverizing pepper and star anise into powder for standby; (4), further cooking filtered fermented soya beans and adding vegetable oil during the cooking process, the ingredients in step (3), salt, and sugar; and finally (5), performing sterilization, canning and checkout. The fermented soya beans with the perilla leaves can meet flavor demands of people, and further have the effect of nourishing cold and relieving exterior syndrome, releasing lung cough, regulating and harmonizing vital energy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tempeh containing perilla leaves. Background technique [0002] Tempeh is a traditional fermented soy product in my country. As early as the Han Dynasty, it was known as the ability to "harmonize the five flavors". Fermented soya bean is delicious and delicious, with a unique aroma, rich in protein, various amino acids and other nutrients; with the growth of the national economy and the improvement of people's living standards, people have higher requirements for condiments; Diversity development and research, the taste of tempeh has always been very monotonous, and it has gradually failed to meet the needs of the market. Contents of the invention [0003] The object of the present invention is to provide a fermented soya bean containing perilla leaves, which can meet people's demand for taste, and the perilla leaves have the effects of dispelling cold and relieving e...

AI Technical Summary

Problems solved by technology

Fermented soya bean is delicious and delicious, with a unique aroma, rich in protein, various amino acids and other nutrients; with the growth of the national economy and the improvement of people's living standards, people have higher requirements for condiments; Diversity development and research, the taste of tempeh has always been very monotonous, and it has gradually failed to meet the needs of the market