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Method for preparing aromatic bacterial dried fermented soybeans

A technology of bacterial type and tempeh, which is used in the field of preparation of strong fragrant bacterial dried tempeh, can solve problems such as high cost, not conducive to large -scale promotion and popularization, and achieve low cost, shorten fermentation cycle, and good taste effects.

Inactive Publication Date: 2015-07-08
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is costly and is not conducive to large-scale promotion and popularization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Impurity removal: use high-quality soybeans as raw materials, wash them, remove dust, sand, stones, etc., and dry them in the sun;

[0024] (2) Stir-fry: the above-mentioned soybeans without impurities are fried with a horizontal drum stir-frying machine, taken out of the pan and spread to cool. At this time, the color of the skin of the soybeans becomes slightly darker, and the aroma is released;

[0025] (3) Breaking: the above-mentioned fried soybeans are broken into coarse particles in a pulverizer, and it is advisable to break one soybean into 2-4 pieces;

[0026] (4) Soaking: Soak the above-mentioned coarse beans in boiling water with 3 times the weight for 2 hours to allow them to fully swell;

[0027] (5) Steaming material: Take out the swollen beans and put them in a steamer, steam them at normal pressure for 2 hours, take them out of the pot and cool them down;

[0028] (6) Fermentation: When the above-mentioned coarse soybean grains are cooled to 35-40°C...

Embodiment 2

[0032] (1) Removal of impurities: select high-quality soybeans as raw materials, wash to remove dust, silt, stones, etc., and dry at 50°C;

[0033] (2) Stir-fry: the above-mentioned soybeans without impurities are fried with a horizontal drum stir-frying machine, taken out of the pan and spread to cool. At this time, the color of the skin of the soybeans becomes slightly darker, and the aroma is released;

[0034] (3) Breaking: the above-mentioned fried soybeans are broken into coarse particles in a pulverizer, and it is advisable to break one soybean into 2-4 pieces;

[0035] (4) Soaking: Soak the above-mentioned coarse beans in boiling water with 3 times the weight for 2 hours to allow them to fully swell;

[0036] (5) Steaming material: Take out the swollen beans and put them in a steamer, steam at 0.1Mpa, 121°C for 30 minutes;

[0037] (6) Fermentation: When the above-mentioned coarse soybean grains are cooled to 35-40°C, add the self-made fermentation agent, mix well, sp...

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Abstract

The invention relates to a method for preparing aromatic bacterial dried fermented soybeans. The method is characterized by comprising the following steps: (1) washing selected soybeans, drying in air or drying by baking; (2) stir-frying the soybeans dried in air or dried by baking; (3) crushing the stir-fried soybeans into crude granules; (4) soaking the crushed soybeans into boiled water with the amount which is 3 times weight of the soybeans for 2 hours; (5) fishing out the soybeans swollen by soaking, draining the water and steaming the soybeans in a steamer; (6) cooling the soybeans cooled out of the steamer to 35-40 DEG C, inoculating fermentation strains, blending uniformly, and fermenting; (7) adding mashed garlic, mashed ginger, chili powder and refined salt into fermented soybeans; and (8) drying the soybeans added with accessories in air or by baking till the content of the water of the soybeans is within 15-20%, thus obtaining the aromatic bacterial dried fermented soybeans. The fermented soybeans produced by adopting the method are fulvous, thick and permanent in aroma, good in mouthfeel and rich in nutrient, do not need to be preserved with high salinity, and have the characteristics of simplicity in preparation, high safety and low cost.

Description

Technical field: [0001] The invention relates to a preparation method of strong-flavored bacterial type dried tempeh, which belongs to the technical field of food fermentation technology. Background technique: [0002] Douchi is a traditional fermented soy product in my country. It is deeply loved by consumers for its special flavor, rich nutrition and unique health care functions. [0003] According to the different fermenting microorganisms, fermented soya bean is divided into two categories: mold fermented soya bean and bacterial fermented fermented soya bean. Generally, fermented fermented soya bean is made into dry fermented soya bean, and fermented bean fermented by bacteria is made into water fermented soya bean. Due to the high water content of tempeh, generally 12-18% of salt is added for preservation. The addition of high-concentration salt, on the one hand, has an inhibitory effect on the plasmin in tempeh, which affects the quality of tempeh; on the other hand, ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
CPCY02A40/90
Inventor 李利
Owner YANGTZE UNIVERSITY
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