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Flavored fermented soybean processing and preparation method thereof

A technology of fermented soy sauce and flavor, which is applied in the field of processing and production of fermented soy bean, which can solve the problems of long fermentation cycle, poor flavor of fermented soy bean, and low yield

Inactive Publication Date: 2016-06-08
韦东玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fermented soybeans processed by traditional koji production are delicious, they are restricted by climatic conditions, the fermentation cycle is long and the yield is low; while the fermented soybeans processed by a single strain of bacteria are not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] 1. Screening: Select large, plump and shiny soybeans.

[0007] 2. Moisturizing: Soak the beans with water at a ratio of 1:2. The water temperature is controlled at about 20°C, the pH value is above 6.5, and soaked for 20 hours.

[0008] 3. Cooking: Cook for 3 hours in a normal pressure cooker. After the cease-fire, the beans will be stuffed for 3-4 hours. The cooked beans are cooked but not rotten, and there is no heart in them. The water content of the steamed beans is about 48-55%, and they are cooled in the pan.

[0009] 4. Inoculation: Take out the steamed beans and spread them out to dry on the koji table. When the temperature of the product drops to about 30%, add Mucor and Luyao 3.042 rice koji essence. The koji is first mixed with 1% sterilized flour before inoculation. Seed koji and cooked beans should be mixed quickly and evenly.

[0010] 5. Koji making: pile up the koji material in the center of the koji plate in a mound shape, keep the room temperature at ...

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PUM

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Abstract

The present invention discloses flavored fermented soybean processing and a preparation method thereof. The flavored fermented soybeans are prepared by the following processes of selecting, soaking, steaming and boiling, inoculating, koji preparing, koji washing, etc. and use multi-strains to conduct koji preparation, anaerobic fermentation and biodegradable deodorization technology. The produced fermented soybeans are mellow in aroma and delicious in tastes, and have good market prospects.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to a processing and production method of flavored tempeh. 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, add salt, add wine, dry and other methods to inhibit the activity of enzyme and delay the fermentation process. become. Although fermented soybeans processed by traditional koji production are delicious, they are restricted by climatic conditions, have a long fermentation cycle and low yield; fermented soybeans processed by a single strain of bacteria are not good in flavor. Using multi-strain koji making, anaerobic fermentation, and biodegradation deodorization technology, the fermented soybeans produced have a strong aroma and delicious taste. The fermentation cycle has been shortened from the traditional on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/24
Inventor 韦东玉
Owner 韦东玉