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Making method of fermented soybeans

A production method and technology of fermented soy beans, which are applied in food science and other fields, can solve the problems of no fragrance, average taste, and low nutritional value, and achieve the effects of good taste, good heat preservation effect, and bright color

Inactive Publication Date: 2018-05-04
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

The tempeh produced by this process has a black color, but the taste is average, basically has no fragrance, and the nutritional value is not high

Method used

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  • Making method of fermented soybeans
  • Making method of fermented soybeans
  • Making method of fermented soybeans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Bean selection: select Huangyao Town, Zhaoping County as the center and plant within a radius of 30 kilometers. The black beans with full grains have been reserved for generations. The black beans that have been affected by moisture, insects, and rotten are removed, and then the black beans are dried and air-dried. net;

[0025] 2) Steamed beans: Pour the black beans processed in step 1 directly into a cylindrical wooden barrel, put the wooden barrel on an iron pan and steam for 4 hours;

[0026] 3) Soaking beans: Pour the steamed black beans in step 2 into bamboo baskets within 15 minutes, let cool to 70°C, pour the black beans into a special cylindrical pool, soak the black beans in water for 15cm, wait until the black beans absorb water When the swelling is 80% and the skin is shiny and soft to the touch, you can take out the black beans, put them in a basket, and drain the water from the skin;

[0027] 4) Re-steaming the winnowed beans: Pour the black beans proc...

Embodiment 2

[0042] 1) Bean selection: select Huangyao Town, Zhaoping County as the center and plant within a radius of 30 kilometers. The black beans with full grains have been reserved for generations. The black beans that have been affected by moisture, insects, and rotten are removed, and then the black beans are dried and air-dried. net;

[0043] 2) Steamed beans: Pour the black beans processed in step 1 directly into a cylindrical wooden barrel, put the wooden barrel on an iron pan and steam for 6 hours;

[0044] 3) Soaking beans: Pour the steamed black beans in step 2 into bamboo baskets within 15 minutes, let cool to 40°C, pour the black beans into a special cylindrical pool, soak the black beans in water for 20cm, wait until the black beans absorb water When the skin is swollen by 70% and the skin is shiny and soft to the touch, you can take out the black beans, put them in a basket, and drain the water from the skin;

[0045] 4) Re-steaming the winnowed beans: Pour the black bea...

Embodiment 3

[0052] 1) Bean selection: select Huangyao Town, Zhaoping County as the center and plant within a radius of 30 kilometers. The black beans with full grains have been reserved for generations. The black beans that have been affected by moisture, insects, and rotten are removed, and then the black beans are dried and air-dried. net;

[0053] 2) Steamed beans: Pour the black beans processed in step 1 directly into a cylindrical wooden barrel, put the wooden barrel on an iron pan and steam for 5 hours;

[0054] 3) Soaking beans: Pour the steamed black beans in step 2 into bamboo baskets within 15 minutes, let cool to 50°C, pour the black beans into a special cylindrical pool, soak the black beans 17cm in water, wait until the black beans absorb water When the swelling is 75% and the skin is shiny and soft to the touch, you can take out the black beans, put them in a basket, and drain the water from the skin;

[0055] 4) Re-steaming the winnowed beans: Pour the black beans processe...

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Abstract

The invention discloses a making method of fermented soybeans, belonging to the field of food. The method comprises the following steps: selecting beans, steaming the beans, soaking the beans, steaming again and winnowing the beans, carrying out natural fermentation, washing mold, carrying out secondary fermentation, naturally drying and preserving. The process provided by the invention improves the traditional technique, pays attention to details, control of the time, temperature and humidity of all links and selection of tools and instruments, is free from additive in a whole processing process, and can better maintain the nutritional ingredients of the fermented soybeans while enabling the fermented soybeans to be green and healthy; furthermore, the made fermented soybeans have fragrance striking the nose, and are soft and waxy, sweet in taste and good in mouthfeel.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing soybean meal. Background technique [0002] Douchi is a traditional fermented soy product in my country. It was created during the Spring and Autumn Period and the Warring States Period. As early as the Han Dynasty, it was known as being able to "harmonize the five flavors". "Chu Ci, Evocation" has "big bitter, salty and sour", which is annotated as tempeh, which is delicious and delicious, with a unique aroma, rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins and other nutrients. And it has a certain health effect. [0003] The processing process of traditional tempeh is: material selection and cleaning – soaking beans – steaming – koji making and fermentation – washing mold and adding salt and mixing – finished product. The main points of operation are: 1. Cleaning: select and remove moth-eaten and some impurities...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 徐向前杨谦荣黄国知杨信兴周世新熊开闊
Owner 贺州市杨晋记豆豉有限公司
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