Preparation method of artemisia scoparia soybean sauce
A technology of soybean paste and artemisia annua, applied in the direction of food science, etc., can solve the problems of soft and rotten soybeans and black beans, not strong bean aroma, bad taste and flavor of soy bean products in sauce, and achieve rich bean aroma and attractive aroma , the effect of the aroma of Artemisia annua
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Embodiment 1
[0027] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:
[0028] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;
[0029] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the soybeans are cooked and fragrant; rinse with water and drain for later use;
[0030] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;
[0031] S4, peeling: wash with water to remove the skin, drain and set aside;
[0032] S5, the first fermentation: spread 2 layers of lotus leaves on the bottom of the bamboo container, spread 1 layer of soybeans prepared in step S4 on the lotus leaves, and th...
Embodiment 2
[0037] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:
[0038] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;
[0039] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the soybeans are cooked and fragrant; rinse with water and drain for later use;
[0040] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;
[0041] S4, peeling: wash with water to remove the skin, drain and set aside;
[0042] S5, the first fermentation: spread 2 layers of lotus leaves on the bottom of the bamboo container, spread 1 layer of soybeans prepared in step S4 on the lotus leaves, and sp...
Embodiment 3
[0047] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:
[0048] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;
[0049] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the seed coat cracks; turn off the heat until the heat dissipates, then continue to stir-fry on low heat, and repeat 4 times, until the soybeans are fried and the fragrance overflows; rinse with water and drain for later use;
[0050] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;
[0051] S4, peeling: wash with water to remove the skin, drain and set aside;
[0052] S5, the first fermentation...
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