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Flavored fermented soybean and making method thereof

A technology of fermented soy sauce and flavor, applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve problems such as loss of nutrients, affecting appetite, poor product quality, etc., to achieve high nutrition , increase appetite, bright color effect

Inactive Publication Date: 2017-04-26
贺州市杨晋记豆豉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fermented soybeans are often added with pigments, preservatives and chemical additives, resulting in excessive loss of nutrients, and the product quality is poor, which affects the safety of food. In addition, the taste is slightly poor, which affects the appetite for food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A flavored fermented soya bean is composed of the following raw material ratios: 60kg fermented soya bean, 5kg rice wine, 1kg edible salt, 2.5kg chicken essence, 0.1kg monosodium glutamate, 3kg minced ginger, 1kg minced garlic, 40kg cold boiled water, 1kg bean paste, 5kg chili powder, 5kg of peanuts, 10kg of diced beef, 1kg of sunflower seeds, 2kg of pumpkin seeds, and 10kg of cooking oil. Among the above-mentioned raw materials, fermented soya bean is seedless black fermented soya bean or fermented soya bean, and edible oil is blended oil or peanut oil or sesame oil.

[0020] A kind of preparation method of flavor fermented soya bean, comprises the following steps:

[0021] a. First put rice wine, salt, chicken essence, monosodium glutamate, minced ginger and minced garlic into the container according to the above weight ratio, pour it into cold boiled water and stir evenly, then add fermented soya beans and stir evenly, use the noodles just covered with fermented soya...

Embodiment 2

[0025] A flavored fermented soya bean is composed of the following raw material ratios: 80kg fermented soya bean, 1kg rice wine, 5kg edible salt, 0.5kg chicken essence, 0.5kg monosodium glutamate, 1kg minced ginger, 3kg minced garlic, 20kg cold boiled water, 5kg bean paste, 1kg chili powder, 10kg of peanuts, 5kg of diced beef, 2kg of sunflower seeds, 1kg of pumpkin seeds, and 25kg of cooking oil. Among the above-mentioned raw materials, fermented soya bean is seedless black fermented soya bean or fermented soya bean, and edible oil is blended oil or peanut oil or sesame oil.

[0026] A kind of preparation method of flavor fermented soya bean, comprises the following steps:

[0027] a. First put rice wine, salt, chicken essence, monosodium glutamate, minced ginger and minced garlic into the container according to the above weight ratio, pour it into cold boiled water and stir evenly, then add fermented soya beans and stir evenly, use the noodles just covered with fermented soya...

Embodiment 3

[0031] A flavored fermented soya bean is composed of the following raw material ratios: 70kg fermented soya bean, 3kg rice wine, 3kg edible salt, 1.5kg chicken essence, 0.3kg monosodium glutamate, 2kg minced ginger, 2kg minced garlic, 30kg cold boiled water, 3kg bean paste, 3kg chili powder, 7.5kg of peanuts, 7.5kg of diced beef, 1.5kg of sunflower kernels, 1.5kg of pumpkin kernels, and 17.5kg of edible oil. Among the above-mentioned raw materials, fermented soya bean is seedless black fermented soya bean or fermented soya bean, and edible oil is blended oil or peanut oil or sesame oil.

[0032] A kind of preparation method of flavor fermented soya bean, comprises the following steps:

[0033] a. First put rice wine, salt, chicken essence, monosodium glutamate, minced ginger and minced garlic into the container according to the above weight ratio, pour it into cold boiled water and stir evenly, then add fermented soya beans and stir evenly, use the noodles just covered with fe...

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PUM

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Abstract

The invention relates to a flavored fermented soybean and a making method thereof. The flavored fermented soybean comprises the following raw materials by weight: fermented soybeans, rice wine, salt, chicken extract, monosodium glutamate, minced ginger, minced garlic, cold boiled water, thick broad-bean sauce, paprika, peanut, beef dices, sunflower seed kernels, pumpkin seed kernels and edible oil. The making method comprises the following steps: pickling of the fermented soybeans; and frying of the rest raw materials. The flavored fermented soybean is free of any pigment, antiseptic or chemical additive, has high nutritional value and unique taste and is a green healthy foodstuff.

Description

technical field [0001] The invention relates to a flavored soybean meal and a preparation method thereof. Background technique [0002] Tempeh is a traditional Chinese characteristic fermented bean product seasoning. Tempeh uses black soybeans 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, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of enzymes and delay the fermentation process. . There are many kinds of fermented soya bean, which can be divided into black fermented soya bean and yellow fermented soya bean according to processing raw materials, and can be divided into salty fermented soya bean and light fermented soya bean according to taste. Pigments, preservatives and chemical additives are often added to traditional fermented soybeans, resulting in excessive loss of nutrients, and the product quality is poor, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L25/00A23L11/50
CPCA23V2002/00A23V2200/15A23V2200/14
Inventor 徐向前
Owner 贺州市杨晋记豆豉有限公司