Fermented soybean paste and production method thereof
A production method, the technology of soybean paste, is applied in the direction of antimicrobial preservation of food ingredients, food science, food preservation, etc., which can solve the problems of cumbersome process and bad taste of soybean paste, shorten the production time, facilitate the source of raw materials, The effect of simple process
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preparation example Construction
[0054] The preparation method of distiller's yeast comprises the following steps:
[0055] S1. Clean the wine herbs in the above weight portion, blanch the washed wine herbs, then dry and grind the blanched wine herbs;
[0056] S2, take the rice of above-mentioned weight portion and grind into powder, specifically comprise the following steps:
[0057] S20. Weigh the above-mentioned rice by weight, wash it with clear water, drain it, and place it at room temperature for 25-35 minutes to dry the surface of the rice;
[0058] S21, the dried rice is sterilized by pasteurization;
[0059] S22. Dispersing the sterilized rice, crushing it into powdery rice noodles, removing the agglomeration of the rice noodles, and placing them in an environment with a room temperature of 26-32° C. to dry to obtain sterilized and dried rice noodles;
[0060] S3. Cleaning the above-mentioned Chinese medicinal herbs by weight, blanching the washed Chinese medicinal herbs, then drying and grinding the...
Embodiment 1
[0065] The soybean paste comprises the following raw materials in parts by weight: 50 parts of soybeans, 160 parts of distiller's yeast and 50 parts of ingredients;
[0066] The ingredients include the following raw materials in parts by weight: 5 parts of salt, 20 parts of wine, 3 parts of pepper and 1 part of sugar.
[0067] The production method of fermented soybean paste comprises:
[0068] S100. Select the above-mentioned soybeans with no disease or damage, wash them, and pour them into clear water to cover and soak them at a room temperature of 25-30°C. The soaking time should be 3-6 hours, and then pour the soybeans and water into the Cook in a pressure cooker for 1-2 hours, remove the soybeans after they are fully cooked, and drain the water;
[0069] S200. After draining the water until no water flows out, mix it with the above-mentioned koji and ingredients by weight, and stir evenly, so that the surface of soybeans is covered with koji and ingredients, and then pla...
Embodiment 2
[0074] The soybean paste comprises the following raw materials in parts by weight: 60 parts of soybeans, 200 parts of distiller's yeast and 60 parts of ingredients;
[0075] The ingredients include the following raw materials in parts by weight: 6 parts of salt, 23 parts of wine, 4 parts of pepper and 2 parts of sugar.
[0076] The production method of fermented soybean paste comprises:
[0077] S100. Select the above-mentioned soybeans with no disease or damage, wash them, and pour them into clear water to cover and soak them at a room temperature of 25-30°C. The soaking time should be 3-6 hours, and then pour the soybeans and water into the Cook in a pressure cooker for 1-2 hours, remove the soybeans after they are fully cooked, and drain the water;
[0078] S200. After draining the water until no water flows out, mix it with the above-mentioned koji and ingredients by weight, and stir evenly, so that the surface of soybeans is covered with koji and ingredients, and then pl...
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