Local-flavor fermented soya bean

A technology of tempeh and flavor, applied in the field of flavored tempeh, and can solve the problems of monotonous flavor of tempeh and inability to meet market demands, etc.

Inactive Publication Date: 2014-07-02
王兆兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Embodiment A kind of flavor fermented soya bean, it is characterized in that, described material is made up of following: soybean, perilla leaf, ginger, garlic, clove, shallot, salt, Chinese prickly ash, star anise, white sugar, vegetable oil.

[0014] The production method is:

[0015] (1) Select, wash and soak soybeans for 20-25 hours;

[0016] (2) Cook the soybeans, then inoculate, make koji, ferment, and filter to obtain fermented soybean meal;

[0017] (3) Wash the perilla leaves, ginger, garlic, cloves, shallots and grind them into pieces, grind the peppercorns and star anise into powder, and set aside;

[0018] (4) Fermented fermented soya bean fermented soybeans obtained through filtration are steamed, and vegetable oil, (3), salt, and sugar are added during the steaming process;

[0019] (5) Sterilize, fill and inspect at last.

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PUM

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Abstract

The invention relates to the technical field of foods and especially relates to local-flavor fermented soya bean. A preparation method of the local-flavor fermented soya bean comprises the following steps of 1, selecting soybean, carrying out cleaning and carrying out immersion for 20-25h, 2, steaming the soybean, carrying out inoculation and starter making, carrying out fermentation and carrying out filtration to obtain fermented soya bean, 3, cleaning perilla leaf, ginger, garlic, clove and shallot, mincing the cleaned materials, and grinding Chinese prickly ash and anise into powder for next use, 4, stewing the filtered fermented soya bean with addition of plant oil, the materials obtained by the step 3, table salt and white sugar, and 5, carrying out sterilization, loading and examination. The local-flavor fermented soya bean can satisfy taste demands of people and has effects of dispelling cold and relieving exterior syndromes, diffusing the lung and relieving cough, and rectifying qi and regulating the middle warmer.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a flavored tempeh. 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 purpose of the present invention is to provide a flavored fermented soya bean, which can meet people's demand for taste, and has the effects of dispelling cold and relieving exterior syndrome, clearing lung and relieving cough, regulatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/09A23L1/221A23L1/20A23L29/30
CPCA23V2002/00A23L27/10A23L33/10A23L11/50A23V2200/30
Inventor 王兆兵
Owner 王兆兵
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