Spiced natto preparation method

A technology of tempeh and perfume, which is applied in the field of preparation of spiced tempeh, can solve the problems of unfavorable human health and loss of nutrients, and achieve the effect of reducing the loss of nutrients and having a good taste

Inactive Publication Date: 2014-04-23
LINGBI JIUJIAWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of society, people pay more and more attention to their own health. Food is the main source of energy that people need to consume every day. How to ensure that the food they eat is healthy and rich in various nutrients needed by the human body is the current challenge. The development direction of the food industry, the existing spiced tempeh process will lead to the loss of nutrients in the raw materials during processing, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A preparation method of spiced tempeh, the mass percentage of the ingredients is: soybean 25%, soybean oil 10%, fresh chili sauce 15%, white sugar 5%, salt 5%, ginger 5%, monosodium glutamate 0.5%, star anise 0.02 %, potassium sorbate 0.02% and drinking water 34.46%.

[0011] Above-mentioned batching is made the preparation method of spiced fermented soybean meal, and its concrete steps are:

[0012] Soak the soybeans for 12 hours, until the hard core of the watercress is broken without turning white; the fresh chili sauce has a salt content of 10, and it is ground into a fine sauce with a steel mill; steam the soaked soybeans on a steamer for 100 minutes; Soybeans were spread and inoculated naturally for 24 hours in a rain-proof and fly-proof drying field; soybeans were put into tanks, sealed and fermented for 30 days, and turned over on the 12th, 20th, 26th and 30th days; added to the tank Water, ginger, salt, fresh chili sauce, and white sugar are mixed well, then p...

Embodiment 2

[0014] A preparation method of spiced tempeh, the mass percentage of ingredients is: soybean 30%, soybean oil 10%, fresh chili sauce 20%, white sugar 5%, salt 5%, ginger 4%, monosodium glutamate 1%, star anise 0.04 %, potassium sorbate 0.04% and drinking water 24.92%.

[0015] Above-mentioned batching is made the preparation method of spiced fermented soybean meal, and its concrete steps are:

[0016] Soak soybeans for 12 hours, until the hard core of the watercress is broken without turning white; the salt content of fresh chili sauce is 12, and it is ground into a fine sauce with a steel mill; steam the soaked soybeans on a steamer for 120 minutes; Soybeans were spread and inoculated naturally for 24 hours in a rain-proof and fly-proof drying field; soybeans were put into tanks, sealed and fermented for 30 days, and turned over on the 12th, 20th, 26th and 30th days; added to the tank Mix water, ginger, salt, fresh chili sauce, and white sugar, then post-cook and ferment for...

Embodiment 3

[0018] A preparation method of spiced tempeh, the mass percent of the ingredients is: soybean 28%, soybean oil 12%, fresh chili sauce 18%, white sugar 7%, salt 7%, ginger 5%, monosodium glutamate 0.6%, star anise 0.03 %, potassium sorbate 0.03% and drinking water 22.34%.

[0019] Above-mentioned batching is made the preparation method of spiced fermented soybean meal, and its concrete steps are:

[0020] Soak soybeans for 12 hours, so that the hard core of the watercress is broken without turning white; the salt content of fresh chili sauce is 11, and it is ground into a fine sauce with a steel mill; steam the soaked soybeans on a steamer for 110 minutes; Soybeans were spread and inoculated naturally for 24 hours in a rain-proof and fly-proof drying field; soybeans were put into tanks, sealed and fermented for 30 days, and turned over on the 12th, 20th, 26th and 30th days; added to the tank Mix water, ginger, salt, fresh chili sauce, and white sugar, then post-cook and fermen...

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PUM

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Abstract

The invention discloses a preparation method of a spiced natto, and the spiced natto comprises the following ingredients by mass percentage: 25-40% of soybean, 10-15% of soybean oil, 15-25% of fresh chilli sauce, 5-10% of white sugar, 5-8% of salt, 4-5 parts of ginger, 0.5-1% of monosodium glutamate, 0.02-0.04 of anise, 0.02-0.04% of potassium sorbate and 20-40% of water. The invention also provides the preparation steps. According to the invention, spiced natto has good mouthfeel, loss of raw material nutrition can be effectively reduced during a processing step, nutrition component of various raw materials in the spiced natto can be kept, so that nutrition component required by human body can be kept.

Description

technical field [0001] The invention relates to a preparation method of spiced tempeh, which belongs to the technical field of food. Background technique [0002] With the development of society, people pay more and more attention to their own health. Food is the main source of energy that people need to consume every day. How to ensure that the food they eat is healthy and rich in various nutrients needed by the human body is the current challenge. According to the development direction of the food industry, the existing spiced fermented soy sauce process will cause the nutrients in the raw materials to be lost during processing, which is not conducive to human health. Contents of the invention [0003] Aiming at the problems in the above-mentioned prior art, the present invention provides a method for preparing spiced tempeh which can effectively reduce the nutrient loss of raw materials during processing, thereby benefiting human health. [0004] In order to achieve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L33/00A23L11/00A23L27/24A23V2002/00A23V2200/30A23V2200/08
Inventor 付克梧
Owner LINGBI JIUJIAWEI FOOD
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