Litsea cubeba fermented soya bean and manufacturing method thereof

Abstract

The present invention provides a litsea cubeba fermented soya bean and a manufacturing method thereof. The litsea cubeba fermented soya bean consists of the following raw materials in parts by weight: green and fresh litsea cubeba 80-120 parts, fermented soya beans 300-400 parts, edible salt 10-50 parts, brown sugar 5-15 parts, white sugar 3-8 parts, capsicum frutescens 30-80 parts, first-grade soybean oil 280-350 parts, smashed fresh ginger juice 30-80 parts, white wine 5-15 parts, fermented rice wine 15-30 parts, Chinese red peppers 3-8 parts, cinnamomum tamala 3-8 parts, star anises 3-8 parts and Angel sweet wine yeast 5-15 parts. The litsea cubeba fermented soya bean improves the utilization efficiency and extends the shelf life of the fresh litsea cubeba. By conducting flavor blending of the fermented soya beans and the fresh litsea cubeba, the problems of single taste and single purpose of the fermented soya beans are solved, and the pungent flavor of the fresh litsea cubeba is reduced, the fresh litsea cubeba is more easily accepted by consumers, and the consumer range of the fresh litsea cubeba is expanded.

Description

technical field [0001] The invention relates to the field of preparation and processing of food materials, in particular to a wood ginger fermented soya bean and a preparation method thereof. Background technique [0002] Douchi is made from soybean or soybean as the main raw material, using mucor, aspergillus or bacterial protease to decompose soybean protein, when it reaches a certain level, adding salt, adding wine, drying and other methods to inhibit the activity of enzyme and delay the fermentation process. become. Tempeh is rich in protein and eighteen kinds of amino acids needed by the human body. The human body takes in more protein from it than soybeans. It has a unique taste and has the effects of appetizing and helping food, relieving appearance and sweating. However, for a long time, the improvement of fermented soya bean is mostly limited to the processing of soybeans, the length of fermentation time, saltiness, whether to add pepper, etc. There is less trea...

AI Technical Summary

Problems solved by technology

[0009] In order to solve the problem pointed out in the background technology, the object of the present invention is to provide a kind of cardamom soya bean and its preparation method, the prepared cardamom cardamom can fully The use of fresh wood ginger improves its utilization efficiency, prolongs its shelf life, and exerts its best use effect, and blends the flavor of fermented soya bean with fresh wood ginger, which not only solves the problem of single taste and single use of fermented soya bean, but also It makes the blended fresh wood ginger less spicy and more mellow, which makes consumers more acceptable and expands the audience range of fresh wood ginger