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Fermented soybeans in water and processing method of fermented soybeans in water

A processing method, technology of fermented soy beans, applied in food ingredients as odor improver, food ingredients containing natural extracts, food science, etc., can solve problems such as economic loss, quality decline, mildew, etc., and achieve good taste and unique flavor Effect

Pending Publication Date: 2020-08-11
ZUNYI VOCATIONAL & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if you do not pay attention to the processing technology, it will lead to a decline in quality, or even mildew, resulting in economic losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fermented soya bean contains the following raw materials: 20 parts of tea, 10 parts of tempeh, 2.5 parts of edible salt, 2.75 parts of monosodium glutamate, 2 parts of pepper, 2.5 parts of ginger, 0.005 part of tea polyphenol, and 0.005 part of spice powder.

[0018] In order to ensure the mouthfeel of Douchi, the spice powder includes the following raw materials in parts by weight: 0.03 part of tangerine peel, 0.02 part of male clove, 0.02 part of Baikou, 0.02 part of Amomum 0.01 part, 0.01 part of Kaempferen, and 0.01 part of Angelica dahurica.

[0019] The processing method of above-mentioned fermented soya bean, comprises the following steps:

[0020] (1) Preparation of fermented soybeans: select soybeans or black beans with full grains, no mildew, and no moths, soak them in water at 25°C for 6 hours, wash them, put them in a cooking pot and cook them, and then drain the water. After cooling, the cooked beans are obtained, and then the cooked beans are put into a ...

Embodiment 2

[0026] A fermented soya bean contains the following raw materials: 30 parts of tea, 20 parts of tempeh, 4 parts of edible salt, 4 parts of monosodium glutamate, 3 parts of pepper, 3.5 parts of ginger, 0.01 part of tea polyphenols, and 0.01 part of spice powder.

[0027] In order to ensure the mouthfeel of Douchi, the spice powder includes the following raw materials in parts by weight: 0.08 part of tangerine peel, 0.03 part of male clove, 0.05 part of bacillus, 0.03 part of amomum, 0.03 part of kaempferen, and 0.02 part of angelica.

[0028] The processing method of above-mentioned fermented soya bean, comprises the following steps:

[0029] (1) Prepare fermented soy beans: select soybeans or black beans with full grains, no mildew, and no moths, soak them in water at 30°C for 12 hours, wash them, put them in a cooking pot and cook them, and then drain the water. After cooling, the cooked beans are obtained, and then the cooked beans are put into a fermenter, sealed and fermen...

Embodiment 3

[0035] A fermented soya bean contains the following raw materials: 24 parts of tea, 15 parts of tempeh, 3 parts of edible salt, 3.3 parts of monosodium glutamate, 2.4 parts of pepper, 3 parts of ginger, 0.006 part of tea polyphenols, and 0.008 part of spice powder.

[0036] In order to ensure the mouthfeel of Douchi, the spice powder includes the following raw materials in parts by weight: 0.05 part of tangerine peel, 0.025 part of male clove, 0.03 part of Baikou, 0.025 part of amomum, 0.02 part of Kaempferen and 0.015 part of Angelica dahurica.

[0037] The processing method of above-mentioned fermented soya bean, comprises the following steps:

[0038] (1) Prepare fermented soy beans: select soybeans or black beans with full grains, no mildew, and no moths, soak them in water at 28°C for 10 hours, wash them, put them in a cooking pot and cook them, and then drain the water. After cooling, the cooked beans are obtained, and then the cooked beans are put into a fermenter, seal...

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PUM

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Abstract

The invention discloses fermented soybeans in water. The fermented soybeans in water comprise the following raw materials: 20 to 30 parts of tea water, 10 to 20 parts of fermented soybeans, 2.5 to 4 parts of edible salt, 2.75 to 4 parts of monosodium glutamate, 2 to 3 parts of chilies, 2.5 to 3.5 parts of raw ginger, 0.005 to 0.01 part of tea polyphenol and 0.005 to 0.01 part of spice powder. A processing method of the fermented soybeans in water comprises the following steps: (1) preparation of the fermented soybeans; (2) preparation of the tea water; (3) mixing; (4) secondary fermentation; and (5) sterilizing and boxing. The tea water is adopted, and the tea polyphenol, spices and other seasonings are added, so that the prepared fermented soybeans in water are good in taste and unique inflavor.

Description

technical field [0001] The invention belongs to the technical field of fermented soya bean processing, and in particular relates to fermented soya bean and a processing method thereof. Background technique [0002] Tempeh is a traditional Chinese characteristic fermented bean product seasoning. Tempeh uses black soybeans or soybeans as the main raw material, and uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of enzymes and delay the fermentation process. . There are many types of fermented soya beans, which can be divided into black fermented soya beans and yellow fermented soya beans according to the processing raw materials, and can be divided into salty fermented soya beans, light fermented soya beans, dry fermented soya beans, and water fermented soya beans according to taste. Fermented soya bean is rich in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L27/10A23L11/50
CPCA23L27/00A23L27/10A23L27/11A23V2002/00A23L11/50A23V2200/15A23V2250/21A23V2250/2132A23V2250/214
Inventor 王伦兴吴义华毛建兰张洪礼陈德琴廖涌臣
Owner ZUNYI VOCATIONAL & TECH COLLEGE