A kind of soy bean and preparation method thereof

A technology of soy beans and soybeans, applied in the direction of bacteria used in food preparation, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the problems of insufficient flavor of soybean paste, nitrite, and a large amount of finished products, etc. Achieve the effects of inhibiting and eliminating the reproduction of pathogens, preventing soy beans from becoming moldy, and increasing aroma

Active Publication Date: 2021-10-01
BAOKANG BADOU FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this invention, a large amount of salt will be added to the prepared soybean paste during fermentation, which will easily lead to a large amount of nitrite in the finished product, which is potentially carcinogenic; secondly, the raw material is single, and the prepared soybean paste has insufficient flavor

Method used

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  • A kind of soy bean and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A soy bean is made from the following raw materials in parts by weight: 100 catties of soybeans, 10 to 15 catties of garlic, 5 to 7 catties of ginger, 3 to 5 catties of red pepper powder, 10 catties of enzymes, and 1 catty of refined salt, through the following method be made of:

[0043] S1. Raw material processing: wash fresh soybeans to remove impurities, dry them in the sun, fry them in a chestnut roaster, grind them into 1 / 4 soybean-sized beans in a grinder, and then soak the beans in boiling water for 1-2 hours , after fully absorbing moisture, put the soybeans into the steamer, and cook them under normal pressure for 2-2.5 hours, until the beans can be smashed by hand;

[0044] S2. Spreading to dry: take out the steamed beans, put them on a sterilized clean mat, spread them with a thickness of 3-4cm, and evaporate the water naturally until the water content is 45-60%;

[0045] S3. Seal the altar for fermentation: wash the ceramic altar, drain the water, wipe and...

Embodiment 2

[0052] A soy bean is made from the following raw materials in parts by weight: 100 catties of soybeans, 10 to 15 catties of garlic, 5 to 7 catties of ginger, 3 to 5 catties of red chili powder, 20 catties of enzymes, and 1 catty of refined salt, through the following method be made of:

[0053] S1. Raw material processing: wash fresh soybeans to remove impurities, dry them in the sun, fry them in a chestnut roaster, grind them into 1 / 4 soybean-sized beans in a grinder, and then soak the beans in boiling water for 1-2 hours , after fully absorbing moisture, put the soybeans into the steamer, and cook them under normal pressure for 2 to 2.5 hours, until the beans can be smashed by hand;

[0054] S2. Spreading to dry: take out the steamed beans, put them on a sterilized clean mat, spread them with a thickness of 3-4cm, and evaporate the water naturally until the water content is 45-60%;

[0055] S3. Seal the altar for fermentation: wash the ceramic altar, drain the water, wipe a...

Embodiment 3

[0062] A soy bean is made from the following raw materials in parts by weight: 100 catties of soybeans, 10-15 catties of garlic, 5-7 catties of ginger, 3-5 catties of red chili powder, 15 catties of enzymes, and 1 catty of refined salt, by the following method be made of:

[0063] S1. Raw material processing: wash fresh soybeans to remove impurities, dry them in the sun, fry them in a chestnut roaster, grind them into 1 / 4 soybean-sized beans in a grinder, and then soak the beans in boiling water for 1-2 hours , after fully absorbing moisture, put the soybeans into the steamer, and cook them under normal pressure for 2 to 2.5 hours, until the beans can be smashed by hand;

[0064] S2. Spreading to dry: take out the steamed beans, put them on a sterilized clean mat, spread them with a thickness of 3-4cm, and evaporate the water naturally until the water content is 45-60%;

[0065] S3. Seal the altar for fermentation: wash the ceramic altar, drain the water, wipe and sterilize i...

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Abstract

The invention discloses a soy bean and a preparation method thereof, which relate to the technical field of food processing and specifically include the following components: 100 catties of soybeans, 10 to 15 catties of garlic, 5 to 7 catties of ginger, 3 to 5 catties of red pepper powder, and enzyme 10-20 catties, 1 catties of refined salt; the enzyme is made of the following raw materials in parts by weight: 25-35 parts of bitter gourd, 20-30 parts of water chestnut, 5-10 parts of aloe, 1-2 parts of Hanbiwen, oligosaccharide 1 to 5 parts, 1 to 5 parts of honey, 5 to 15 parts of compound bacterial powder. The soy bean prepared by the present invention does not need to add high-concentration salt in the fermentation process, and produces abundant metabolites through the action of the compound bacterial powder, so the fermented finished product is safe and healthy, with pure and strong aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soy beans and a preparation method thereof. Background technique [0002] Sauce plays an important role in people's cooking, mainly including soybean paste, broad bean paste, sweet noodle sauce, bean paste, chili sauce, wheat sauce and so on. Sauce is not only a condiment, but also has rich nutritional and medicinal value. Soybeans are comprehensive in nutrition and rich in protein. The amino acid composition of protein is similar to that of animal protein, which is relatively close to the ratio required by the human body, and is easy to be digested and absorbed. Secondly, soybeans also contain a lot of unsaturated fat and dietary fiber. Soybean paste, also known as soybean paste or soybean paste, is fermented with soybeans, salt, and monosodium glutamate as the main ingredients. Soybean paste has a strong aroma of sauce and ester. It is salty and sweet, slightly numbin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50A23L33/10A23L3/3472A23L29/00
CPCA23L3/3472A23L29/065A23L33/10A23V2002/00A23L11/50A23V2400/51A23V2200/15A23V2200/10A23V2200/16A23V2200/30A23V2250/28A23V2250/762
Inventor 高忠民
Owner BAOKANG BADOU FOODSTUFF
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