Dried soya bean with wood ginger and its preparation method

Abstract

The invention provides a kind of cardamom soya bean and its preparation method. The cardamom cardamom consists of the following raw materials in parts by weight: 80-120 parts of green fresh cardamom, 300-400 parts of bean drum, and 10-50 parts of table salt 5-15 parts of brown sugar, 3-8 parts of white sugar, 30-80 parts of millet pepper, 280-350 parts of first-grade soybean oil, 30-80 parts of fresh ginger juice, 5-15 parts of white wine, 15-parts of fermented rice wine 30 parts, 3-8 parts of Zanthoxylum bungeanum, 3-8 parts of cassia bark, 3-8 parts of fennel, 5-15 parts of Angel liqueur koji. Flavor blending of fermented soya bean and fresh wood ginger solves the problem of single taste and use of fermented soybean, makes fresh wood ginger less spicy, more acceptable to consumers, and expands the audience range of fresh wood ginger.

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 treat...

AI Technical Summary

Problems solved by technology

[0009] In order to solve the problems 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 soya bean can fully use fresh cardamom, which improves its utilization efficiency and prolongs its preservation. time limit, to exert its best use effect, and to blend the flavor of tempeh and fresh wood ginger, which not only solves the problem of single taste and single use of tempeh, but also makes the blended fresh wood ginger less spicy and more The mellow fragrance makes it easier for consumers to accept and expand the audience range of fresh wood ginger