Formula of fermented sword bean food and production method thereof
A production method and a technology of fermented flavor, which are applied in the field of formula and production of fermented flavored sword bean food
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Embodiment 1
[0024] (1) Rehydration: Weigh 18kg of dry bean shreds after screening to remove impurities, put it into boiling water for 2 minutes, remove and drain the surface water, and cool it to room temperature in a cool place for later use. The moisture content of dried beans is 13.5%;
[0025] (2) Ingredients: add the pretreated concanavalin, 20kg chopped pepper, 3.5kg tempeh into the mixer, sprinkle 1.5kg salt and 0.1kg monosodium glutamate, and stir for 10 minutes to make it even and fully delicious;
[0026] (3) Fermentation: Put the evenly stirred mixture into a fermentation jar, and seal it for fermentation for 15 days;
[0027] (4) Oil pouring: blend soybean oil and 8-degree palm olein in a ratio of 7:3 to make blended salad oil, stir well and set aside. Pour 7.5 kg of the blended salad oil into the fermented mixture in step (3), and stir for 3 minutes, then put it into a well-sealed glass bottle, and seal it;
[0028] (5) Sterilization: Put the sealed glass bottle into a wat...
Embodiment 2
[0030] (1) Rehydration: Weigh 12kg of dry bean shreds after screening to remove impurities, put them into boiling water for 1 minute, remove and drain the surface water, and cool to room temperature in a cool place for later use. The moisture content of dried beans is 12.5%;
[0031] (2) Ingredients: add the pretreated concanavalin, 12kg chopped fresh red pepper, 2.4kg tempeh into the mixer, sprinkle 3.5kg salt and 0.2kg monosodium glutamate, and stir for 15 minutes to make it Stir well and fully taste;
[0032] (3) Fermentation: Put the evenly stirred mixture into a fermentation jar, and seal it for fermentation for 15 days;
[0033] (4) Oil pouring: Blend rapeseed oil and 10% palm olein in a ratio of 7:3 to make blended salad oil, stir evenly and set aside. Then pour 5 kg of the blended salad oil into the fermented mixture in step (3), and stir for 2 minutes, then put it into a well-sealed glass bottle, and seal it;
[0034] (5) Sterilization: Put the sealed glass bottle ...
Embodiment 3
[0036] (1) Rehydration: Weigh 10kg of dry bean shreds after screening to remove impurities, put them into boiling water for 1 minute, remove and drain the surface water, and cool to room temperature in a cool place for later use. The moisture content of dried beans is 13%;
[0037] (2) Ingredients: Add the pretreated concanavalin, 8kg chopped fresh red pepper, and 2 kg tempeh into the mixer, sprinkle 1.2kg salt and 0.1kg monosodium glutamate, and stir for 15 minutes to make it Stir well and fully taste;
[0038] (3) Fermentation: Put the evenly stirred mixture into a fermentation jar, and seal it for fermentation for 20 days;
[0039] (4) Oil pouring: blend camellia seed oil and 8-degree palm olein in a ratio of 5:5 to make blended salad oil, stir evenly and set aside. Then pour 3kg of the blended salad oil into the fermented mixture in step (3), and stir for 2 minutes, then put it into a glass bottle with good airtightness, and seal it;
[0040] (5) Sterilization: Put the ...
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