Fermented soy or black bean product and production method thereof

Abstract

The present invention provides a fermented soy or black bean product and a production method thereof. The fermented soy or black bean product is produced by the following raw materials in parts by weight: 50-70 parts of soy beans or black beans, 50-70 parts of edible oil and 1-10 parts of edible salt. The fermented soy or black bean product production method includes the following steps: washing and soaking, steaming and boiling, a first fermenting, crushing, a first sun drying, a second fermenting, a second crushing, molding, a second sun drying, a third crushing, edible oil pretreating and frying. The fermented soy or black bean product exhibit flowability, can be called fermented soy or black bean sauce, has better taste than the seasoning prepared by heated or roasted and crushed fermented soy or black bean cake, has unique aroma, has more than intense aroma than the aroma of fermented soy or black bean cake heated or roasted by general people with no cooking experience or lack of cooking experience, and is popular with young people.

Description

technical field [0001] The invention relates to the field of food, in particular to a tempeh product and a preparation method thereof. Background technique [0002] Fermented soya bean is a traditional food loved by Guizhou folks. It is made from soybeans and fermented by microorganisms. and favorite food. At present, tempeh is mainly divided into fresh tempeh, dried tempeh and tempeh cake. Among them, fresh tempeh is usually obtained after soaking, cooking and fermenting soybeans. It tastes delicious, but its shelf life is not long, and it only has about one month under refrigerated conditions. Dried tempeh is made by drying fermented fresh tempeh. Dried fermented soya bean has less water content, so the taste is not good, but dried fermented soya bean has a long shelf life. Store dried fermented soya bean in a sealed container in a dry and cool place, and the shelf life can reach more than one year. Douchi cake is usually deep fermented soybeans, pinched into small rec...

AI Technical Summary

Problems solved by technology

When eating fermented soy bean cakes, it usually needs to be heated or roasted before it can have a strong fragrance, and it needs to be crushed further to form an easy-to-eat condiment, which is inconvenient to eat

At present, in the prior art, there is no fermented soya bean product that has a long shelf life without adding any preservatives and is convenient to eat and rich in aroma.

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