Manufacture method of soybean paste

Abstract

The present invention relates to a manufacture method of soybean paste. The method comprises the following steps: (1) raw material preparing: soybeans are selected as raw materials; (2) soybean cooking: the soybeans are cooked using a casting iron pan for 8-9 hours, after the soybeans are cooked, the cooked soybeans are taken out, and the taken soybeans are prepared into sauce blocks; (3) fermenting: the sauce blocks in the step (2) are put in a north-south all-transparent room to be fermented, a ventilation is conducted once every other 24 hours, each of the ventilation is conducted for 30 minutes, after the continuous ventilation after a month, the sauce blocks enter into a fermentation period, and the fermentation time is 150-180 days; (4) sauce loading: the brushed sauce blocks are crushed, the crushed sauce blocks are exposed under sun, then the sun-dried sauce blocks are put into a container containing salt water to enable the sauce blocks to fully absorb sunlight, heat and earth qi, and the sauce blocks are soaked for 3-5 days; and (5) stick pounding: after the soaking in the step (4), the soaked sauce blocks are manually stick-pounded, and the soybean sauce can be consumed after the stick pounding for one month. The soybean sauce is unique in recipe, and green and environmentally protective after the natural and long-term fermentation, uses a big cylinder as the container, fully absorbs the sunlight, heat and earth qi, and is purely naturally brewed.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing soybean paste. Background technique [0002] Sauce is a condiment processed with beans, peanuts, wheat flour, fruits, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Modern society advocates comprehensive food nutrition intake, and advocates eating raw vegetables, especially Northeast people like to eat some raw vegetables with soybean paste. Eating raw vegetables is a kind of direct intake of minerals, trace elements, and plant glue sources needed by the human body. The most effective method, plant fiber and plant glue can also help bowel movements, help the body clean blood vessels, and clean up garbage in the body. Common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material. Most of the sauces eate...

AI Technical Summary

Problems solved by technology

Most of the sauces eaten now are seasoning sauces, which are produced in factories, have many food additives, are unhealthy, and the taste is not pure

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