Manufacturing process of fermented soya beans

Abstract

The invention provides a manufacturing process of fermented soya beans. The manufacturing process comprises the following steps of selection; cleaning; alternate steaming and boiling: putting cleanedfresh soya beans into a steamer to be steamed and boiled under the condition of normal pressure to obtain dry steamed soya beans, spreading water onto the surfaces of the dry steamed soya beans for impregnation to obtain water impregnated soya beans, and putting the water impregnated soya beans into the steamer to be steamed and boiled under the condition of normal pressure to obtain wet steamed soya beans; cooling; and fermentation: taking mulberry leaves and sweet wormwood herb, decocting and boiling the mulberry leaves and the sweet wormwood herb to obtain a decocting and boiling mixture, filtering the decocting and boiling mixture to respectively obtain decocted and boiled medicine liquid and decocted and boiled medicine residues, mixing the decocted and boiled medicine liquid and thecooled wet steamed soya beans, then performing steaming and boiling, next, covering the decocted and boiled medicine residues onto the wet steamed soya beans, putting the materials into a culture boxto be fermented to obtain fermentation soya beans, taking out the fermentation soya beans from the culture box, and performing cleaning and drying in the air to obtain the fermented soya beans. Beforethe fermentation, the soya beans are pretreated in an alternate steaming and boiling mode, so that the water content of the wet steamed soya beans is basically consistent; and the quality of the fermented soya beans is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a manufacturing process of light tempeh. Background technique [0002] Light fermented soy bean is a product made of Dadu as the main ingredient, with artemisia annua and mulberry leaves as auxiliary materials. It is a traditional Chinese medicine for symptoms such as chest tightness, restlessness and insomnia. At present, when the light tempeh is made, the soybeans are first soaked, then the soaked soybeans are taken out, steamed, and then fermented. However, there is a large difference in the water content of cooked beans after cooking, and the softness and hardness of the bean grains are different, which leads to the hardness and chewiness of the light tempeh made at last, which reduces the quality of the light tempeh. Contents of the invention [0003] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a manufact...

AI Technical Summary

Problems solved by technology

However, there is a large difference in the water content of cooked beans after cooking, and the softness and hardness of the bean grains are different, which leads to the hardness and chewiness of the final light tempeh, which reduces the quality of light tempeh

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