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A kind of crude oil tempeh and preparation method thereof

A production method, the technology of fermented soy bean, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of short shelf life, low nutritional value of fermented soy bean, and health hazards, so as to reduce blood fat and Effects of blood pressure, enhancing body immunity, and extending shelf life

Active Publication Date: 2017-01-11
四川味欣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fermented soya bean is not rich in nutritional value, and the taste is too single. Although the production process is simple, the shelf life is short, easy to deteriorate, and nitrite is easily produced in the fermentation process, which is harmful to people's health.

Method used

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  • A kind of crude oil tempeh and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Ingredients formula:

[0028] 100kg of black beans, 15kg of red yeast rice, 5kg of acanthopanax senticosus, 3kg of codonopsis, 8kg of apples, 5kg of yellow bark, 2kg of star anise, 2kg of licorice, 2kg of tangerine peel powder, 3kg of cinnamon powder, 2kg of curry powder, 3kg of chili powder, 10kg of refined salt.

[0029] How to make tempeh:

[0030] Step 1: Soak 10kg of red yeast rice in pure water with a temperature of 30°C for 4 hours, then remove the red yeast rice to drain the water, steam it for 30 minutes, and cool to room temperature for later use;

[0031] Step 2: Dry 8kg apple slices to a moisture content of 10%, then mix the steamed red yeast rice and apple slices evenly, and then add 6% of the inoculum to bread into the mixture of red yeast rice and apple slices Yeast, sealed, fermented at 35°C for 40 hours to obtain the first fermentation product;

[0032] Step 3: Filter the first fermentation product to obtain a first filtrate and a first filter residue;

[0033] S...

Embodiment 2

[0042] Ingredients formula:

[0043] 200kg of black beans, 20kg of red yeast rice, 15kg of acanthopanax senticosus, 10kg of Codonopsis, 10kg of apples, 15kg of yellow bark, 2kg of star anise, 4kg of licorice, 4kg of tangerine peel powder, 6kg of cinnamon powder, 4kg of curry powder, 6kg of chili powder, 22kg of refined salt.

[0044] How to make tempeh:

[0045] Step 1: Soak 15 kg of red yeast rice in pure water with a temperature of 30°C for 4 hours, then remove the red yeast rice to drain the water, steam it for 30 minutes, and cool to room temperature for later use;

[0046] Step 2: Dry 10kg apple slices to a moisture content of 12%, then mix the steamed red yeast rice and apple slices evenly, and then add the red yeast rice and apple slices to the mixture of red yeast rice and apple slices at an inoculum of 10% into bread Yeast, sealed, and fermented at 25-35°C for 35-45 hours to obtain the first fermentation product;

[0047] Step 3: Filter the first fermentation product to obtain...

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Abstract

The invention provides a crude oil tempeh and a preparation method thereof, comprising: 80-120 black beans, 10-20 red yeast rice, 5-10 Acanthopanax, 2-7 Codonopsis, 5-10 apples, and 5-10 yellow bark , star anise 1~2, licorice 2~4, tangerine peel powder 1~2, cinnamon powder 3~5, curry powder 1~3, pepper 3~5 parts, refined salt 8~12. The crude fermented soya bean provided by the invention improves the production process of the traditional fermented soya bean without adding any preservatives and additives, and reduces the harmful substances produced in the fermentation process; adding apples makes the fermented soya bean taste more refreshing and delicious, and at the same time, the apple is rich in Vitamin C can effectively inhibit the production of nitrite, which is beneficial to human health; adding Chinese medicinal materials such as Codonopsis pilosula, Acanthopanax, and mountain yellow bark has certain health care effects.

Description

Technical field [0001] The invention relates to the field of food manufacturing, in particular to a crude tempeh and a preparation method thereof. Background technique [0002] Tempeh is a healthy traditional fermented soy product. In the pre-Qin period, my country has already started the production of tempeh, which is called Youshu. It is rich in gas and delicious in taste and can be used as a side dish or for cooking. Tempeh is rich in essential amino acids and protein, and has certain medical value. Traditional Chinese medicine believes that douchi is flat in nature, sweet and slightly bitter in taste. It has the effects of sweating and relieving the surface, clearing heat and rash, widening and eliminating irritability, promoting depression and detoxification, and can cure colds, headaches, chest tightness, vomiting, typhoid fever and food poisoning. Tempeh has many advantages and is deeply loved by consumers. However, the existing tempeh is not rich in nutritional value, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/20A23L33/105A23L11/50
CPCA23L27/24A23L33/105A23V2002/00A23L11/50A23V2200/30A23V2250/21
Inventor 龙彬
Owner 四川味欣食品科技有限公司