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Process for fermenting stinky preserved soybeans

A fermentation process and fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented technology, which can solve the problem of rare stinky fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented bean, and achieve the effect of unique flavor and moderate content.

Inactive Publication Date: 2016-12-07
张红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Douchi is a special fermented bean product seasoning of the Chinese Han nationality. It uses black beans or soybeans as the main raw material, and uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, add salt, add wine, dry and other methods. It is made by inhibiting the activity of enzymes and delaying the fermentation process. There are many types of tempeh. According to the processing raw materials, it can be divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh and light tempeh. Flavored, five-flavored, stinky tempeh is relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, a kind of stinky soybean fermenting process comprises the following steps:

[0015] (1) Select high-quality soybeans, wash them, dry them, and fry them at 180-190°C for 10-15 minutes. After frying, soak them in water for 12-24 hours;

[0016] (2) Take the fresh small yellow croaker by laparotomy, remove the gills, wash, mix with soaked soybeans in a weight ratio of 0.1-0.3:1, seal and ferment for 5-7 days, and separate the soybeans from the small yellow croaker;

[0017] (3) Steam the soybeans in the steamer for 30-50 minutes;

[0018] (4) Inoculate steamed soybeans with one or more of Aspergillus niger, Rhizopus oryzae, and glucoamylase. The inoculation amount of Aspergillus niger is 220-250 spores / g soybean, and the inoculum amount of Aspergillus oryzae is 80-90 spores / g. g soybeans, the inoculum amount of Rhizopus oryzae is 115-120 spores / g soybeans, and fermented for 30-32 hours at a shaker speed of 600r / min and a temperature of 35-38°C;

[0019] (5)...

Embodiment 2

[0022] Embodiment 2, a kind of stinky soybean fermenting process comprises the following steps:

[0023] (1) Select high-quality black beans, wash them, dry them, and fry them at 180-190°C for 10-15 minutes. After frying, soak them in water for 12-24 hours;

[0024] (2) Take the fresh small yellow croaker by laparotomy, remove the gills, wash, mix with soaked black beans at a weight ratio of 0.1-0.3:1, seal and ferment for 5-7 days, and separate the black beans from the small yellow croaker;

[0025] (3) Steam the black beans in the steamer for 30-50 minutes;

[0026] (4) Inoculate one or more of Aspergillus niger, Rhizopus oryzae, and glucoamylase into the steamed black soybeans. The inoculation amount of Aspergillus niger is 220-250 spores / g black soybeans, and the inoculation amount of Aspergillus oryzae is 80-90 spores / g black soybeans. g black soybeans, the inoculum amount of Rhizopus oryzae is 115-120 spores / g black soybeans, and fermented for 30-32 hours at a shaker sp...

Embodiment 3

[0030] Embodiment 3, a kind of stinky soybean fermenting process comprises the following steps:

[0031] (1) Select high-quality broad beans, wash them, dry them, and fry them at 180-190°C for 10-15 minutes. After frying, soak them in water for 12-24 hours;

[0032] (2) Take the fresh small yellow croaker by laparotomy, remove the gills, wash, mix with soaked broad beans in a weight ratio of 0.1-0.3:1, seal and ferment for 5-7 days, and separate the broad beans from the small yellow croaker;

[0033] (3) Steam the broad beans in the steamer for 30-50 minutes;

[0034] (4) Inoculate steamed broad beans with one or more of Aspergillus niger, Rhizopus oryzae, and glucoamylase. The inoculation amount of Aspergillus niger is 220-250 spores / g broad bean, and the inoculation amount of Aspergillus oryzae is 80-90 spores / g. g broad beans, the inoculum amount of Rhizopus oryzae is 115-120 spores / g broad beans, and fermented for 30-32 hours at a shaking table speed of 600r / min at a temp...

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PUM

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Abstract

The invention relates to the technical field of bean food processing, and particularly relates to a process for fermenting stinky preserved soybeans. The process comprises the following steps: washing high-quality soybeans, drying in the air, roasting, soaking, and mixing with little yellow croaker to ferment for 5-7 days in a sealed condition; separating soybeans from little yellow croaker, steaming, inoculating one or more of aspergillus niger, rhizopus oryzae and glucoamylase in the steamed soybeans, seasoning the fermented soybeans, filling into cans, and pasteurizing to obtain a finished product. The stinky preserved soybeans prepared by the process have unique flavor and mellow taste, and can be used for promoting elimination of heavy metals in a body. According to the stringy fermented soybeans, the protein is increased by 30-35 percent, the total amino acid is increased by 22-26 percent, the large molecular weight protein degradation rate is more than 99.2 percent, and the small molecular protein is more than 50.1 percent of soluble protein. The stinky preserved soybeans can be stored for 8 months at normal temperature when chemical preservative is not added.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a fermentation process of stinky soybeans. Background technique [0002] Douchi is a special fermented bean product seasoning of the Chinese Han nationality. It uses black beans or soybeans as the main raw material, and uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, add salt, add wine, dry and other methods. It is made by inhibiting the activity of enzymes and delaying the fermentation process. There are many types of tempeh. According to the processing raw materials, it can be divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh and light tempeh. Flavored, five-flavored, stinky tempeh is relatively rare. Contents of the invention [0003] The object of the present invention is to provide a kind of stinky soybean fermenting process. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/16A23V2200/30
Inventor 张红
Owner 张红
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