Red koji broad bean paste mixed with lentinus edodes and making method of paste
A technology of bean paste and red yeast rice, applied in food science, food preservation, climate change adaptation, etc., can solve the problems of time limit in processing period, high salt content in products, long fermentation period, etc. The effect of bacterial growth and inoculum increase
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[0039] Example 1
[0040] A preparation method of red yeast mushroom bean paste, comprising the following steps:
[0041] 1) The production of red yeast rice:
[0042] i) Soak the rice for 5 hours until there is no white heart, wash and drain the water, steam at normal pressure for 50 minutes, the rice is required to be cooked but not mushy, and inoculated after cooling;
[0043] ii) Press 500 g of rice, 25 g of red yeast rice, and 1.4 ml of glacial acetic acid, add water, mix well, cover with sterilized gauze to keep warm and moisturizing, cultivate at 3°C for 7 days, turn the koji every day, add sterile water, and the rice grains gradually turn red until All are red, and the rice grains have no white hearts. Take them out and dry them to make the finished red yeast rice. Reserve;
[0044] 2) Mushroom pretreatment:
[0045] Soak and clean the shiitake mushrooms, drain off the water, cut into small pieces, put them in 5% salt water and steam for 30 minutes at atmospheric ...
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