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.
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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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