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A kind of preparation method of winter tempeh

A production method and technology of winter tempeh, applied in the production field of winter tempeh, can solve the problems of large differences in flavor of winter tempeh, unknown inoculation bacteria, and difficulty in implementation by others, and achieve the effect of excellent content

Active Publication Date: 2021-04-30
绵阳市元祐科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventors have found that these preparation methods are not suitable for Douchi, mainly reflected in: (1) The preparation method of Douchi is special and has a very distinctive local flavor, while other existing methods for preparing Douchi can prepare Douchi Douchi, but the flavor is quite different from that of winter Douchi; (2) in many methods of preparing Douchi, the Douchi Koji used are mostly ancestral secret recipes. Difficulties in the preparation method of winter tempeh

Method used

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  • A kind of preparation method of winter tempeh
  • A kind of preparation method of winter tempeh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Wash the soybeans and soak them in solution A until the water content reaches 35%;

[0033] 2) At 121°C, high-pressure cooking the product of step 1) for 7-12 minutes, and then cooling to 20-25°C;

[0034] 3) Add solution B to the product obtained in step 2), inoculate the mixed strains, and culture at 20-22°C for 2.5 days to obtain black bean koji;

[0035] 4) According to parts by weight, configure the following fermentation raw materials:

[0036] 12 parts of ginger slices, 20 parts of fresh chopped peppers, 6 parts of salt, and 115 parts of the result of step 3);

[0037] 5) mixing the raw materials described in step 4), controlling the water content of the mixture to be 30-35%, placing it in a fermenter, and incubating and fermenting at 40-42°C for 5 days;

[0038] 6) Add an appropriate amount of fresh ginger and red pepper to the result of step 5), and mix well;

[0039] Wherein, the preparation method of solution A is as follows: in parts by weight, 100 par...

Embodiment 2

[0046] Compared with Example 1, the difference is: by weight, the following fermented raw materials are configured: 10 parts of ginger slices, 22 parts of fresh Erjingtiao chopped peppers, 3 parts of table salt, and 90 parts of the product of step 3).

Embodiment 3

[0048] Compared with Example 1, the difference is: by weight, the following fermented raw materials are configured: 15 parts of ginger slices, 18 parts of fresh Erjingtiao chopped pepper, 9 parts of table salt, and 120 parts of the product of step 3).

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Abstract

The invention provides a method for preparing winter tempeh. The method comprises the following steps: 1) washing soybeans and soaking them in solution A until the water content reaches 30-50%; ) the resultant is autoclaved for 7-12 minutes, and then cooled to 20-25°C; 3) adding solution B to the resultant in step 2), and inoculating mixed strains, and cultivating at 20-22°C for 2-3 4) prepare fermented raw materials; 5) mix the raw materials described in step 4), control the water content of the mixture to be 30-45%, place it in a fermenter, and insulate and ferment for 4-5 days at 40-42°C 6) Add appropriate amount of fresh ginger and red pepper to step 5) resultant, mix well and get final product. The preparation method of the winter tempeh of the present invention has no limitation on the season, and the preparation method takes less than 10 days, and the furan content in the obtained winter tempeh is very low.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing winter tempeh. Background technique [0002] Winter tempeh is a special flavor food in Shangrao, Jiangxi Province. Due to seasonal restrictions, it is only made after the beginning of winter, hence the name. The usual method is to boil the soybeans, drain the water, cool them at ambient temperature in winter, then ferment them, and then add seasoning after the fermentation is complete. [0003] However, because the existing methods are limited by seasonal restrictions and too long fermentation cycle, it has been difficult to meet the increasing demand of people for winter tempeh. Therefore, developing a method for preparing winter tempeh which is suitable for all periods of the year and has a short preparation cycle has objective commercial value, and can also provide a research and development direction for the preparation of tradition...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L29/00A23L11/50
Inventor 陶强
Owner 绵阳市元祐科技有限公司