Preparation method of fermented soybeans with long-term full flavor
A technology of flavor and tempeh, applied in the direction of food preservation, function of food ingredients, and food ingredients as odor modifiers, etc., can solve problems such as poor taste and flavor, and achieve full flavor, long storage period, and good blood-activating function. Effect
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Embodiment 1
[0018] A method for preparing fermented soybeans that maintains a full-bodied flavor for a long time, comprising the steps of:
[0019] S1. Clean 100kg of soybeans, add 100kg of water to cook for 5 hours, cool, drain, ferment at 25°C for 8 days, keep the humidity at 80% during the fermentation process, add 8kg of salt and stir evenly, and continue to ferment for 8 days to obtain fermented soybeans;
[0020] S2. Add 30kg of pepper powder, 6kg of tea oil, 2kg of onion powder, 4kg of tea polyphenols, 6kg of chopped pepper, 6kg of monosodium glutamate, 6kg of distiller's grains, 5kg of beer, and 2kg of composite protein water-retaining agent into 130kg of fermented soybeans, stir evenly, and cook for 30 minutes. Get tempeh that maintains its full flavor for a long time.
[0021] The composite protein water retaining agent is prepared by the following process: Stir 20kg sodium hexametaphosphate and 120kg sodium bicarbonate solution with a concentration of 0.8mol / L for 40min at a st...
Embodiment 2
[0023] A method for preparing fermented soybeans that maintains a full-bodied flavor for a long time, comprising the steps of:
[0024] S1. Clean 100kg of soybeans, add 200kg of water to cook for 3 hours, cool, drain, ferment at 30°C for 4 days, keep the humidity at 90% during the fermentation process, add 4kg of salt and stir evenly, and continue to ferment for 16 days to obtain fermented soybeans;
[0025] S2. Add 50kg of pepper powder, 2kg of tea oil, 4kg of onion powder, 2kg of tea polyphenols, 12kg of chopped pepper, 4kg of monosodium glutamate, 10kg of distiller's grains, 3kg of beer, and 4kg of composite protein water-retaining agent into 120kg of fermented soybeans, stir evenly, and cook for 20 minutes. Get tempeh that maintains its full flavor for a long time.
[0026] The composite protein water-retaining agent is prepared by the following process: Stir 26kg sodium hexametaphosphate and 80kg sodium bicarbonate solution with a concentration of 1.2mol / L for 30min at a ...
Embodiment 3
[0028] A method for preparing fermented soybeans that maintains a full-bodied flavor for a long time, comprising the steps of:
[0029] S1. Clean 100kg of soybeans, add 140kg of water to cook for 4.5 hours, cool, drain, ferment for 7 days at 26°C, keep the humidity at 82% during the fermentation process, add 7kg of salt and stir evenly, and continue to ferment for 10 days to obtain fermented soybeans;
[0030] S2. Add 35kg of pepper powder, 5kg of tea oil, 2.5kg of onion powder, 3.5kg of tea polyphenols, 8kg of chopped pepper, 5.5kg of monosodium glutamate, 7kg of distiller's grains, 4.5kg of beer, and 2.5kg of composite protein water-retaining agent to 128kg of fermented soybeans and stir evenly , boiled for 28 minutes, to obtain fermented soybeans that maintain a full flavor for a long time.
[0031] The composite protein water-retaining agent is prepared by the following process: Stir 22kg sodium hexametaphosphate and 110kg sodium bicarbonate solution with a concentration o...
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