Novel bean dreg sauce and preparation method thereof
A kind of bean dregs sauce, a new type of technology, applied in the direction of the function of food ingredients, food science, food ingredients, etc., can solve the problem of long time, and achieve the effect of simple operation, scientific process and long shelf life
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Embodiment 1
[0031] A kind of novel bean dregs paste, its raw material comprises following components:
[0032] 50 parts of soybean dregs, 15 parts of salt, 10 parts of milk powder, 5 parts of glucose, 3 parts of carrot, 1 part of Bacillus subtilis, 2 parts of natto bacteria, and 2 parts of kefir grains.
[0033] Under the condition of normal pressure and 121°C, steam the soybean dregs for 20 minutes, add milk powder and glucose into the cooked soybean dregs and stir well to make the raw materials mix evenly. Use the starter prepared in advance, take 2% and spray it evenly on the cooked bean dregs with a micro sprayer and stir evenly, cover with 2 layers of clean wet gauze, and place it in a 37°C constant temperature incubator for fermentation. Fermentation About 48 hours. After the bean dregs are covered with dense white mycelia, add 15% salt water and stir evenly, then seal and carry out post-fermentation. After-cooking at 60°C, ferment for 5 days, put the after-cooked soybean dregs in...
Embodiment 2
[0037] A kind of novel bean dregs paste, its raw material comprises following components:
[0038] 10 parts of mung bean dregs, 20 parts of soybean dregs, 10 parts of soybean dregs, 20 parts of salt, 5 parts of protein powder, 5 parts of soybean powder, 5 parts of starch, 5 parts of pepper, 2 parts of Bacillus subtilis, 3 parts of natto, Phil grains 2 parts.
[0039] Mix mung bean dregs, soybean dregs, and soybean dregs evenly, cook for 30 minutes under normal pressure and 110°C, add protein powder, soybean powder and starch to the cooked bean dregs and stir well to make the raw materials mix evenly. Use a starter prepared in advance, take 6% and spray it evenly on the cooked bean dregs with a micro sprayer and stir evenly, cover with 2 layers of clean wet gauze, and place it in a constant temperature incubator at 37°C for fermentation. About 48h. When the bean dregs are covered with dense white mycelium, add 20% salt water and stir evenly, seal it, carry out post-fermentati...
Embodiment 3
[0043] A kind of novel bean dregs paste, its raw material comprises following components:
[0044] 40 parts of mung bean dregs, 10 parts of salt, 5 parts of protein powder, 5 parts of sucrose, 3 parts of tomatoes, 3 parts of potatoes, 2 parts of Bacillus subtilis, 2 parts of natto bacteria, and 2 parts of kefir grains.
[0045] Cook the mung bean dregs under normal pressure and 110°C for 30 minutes, add protein powder and sucrose to the cooked mung bean dregs and stir well to make the raw materials evenly mixed. Take 10% of the pre-prepared bacterial suspension and spray it evenly on the cooked bean dregs with a micro-sprayer and stir evenly, cover with 2 layers of clean wet gauze, and place it in a constant temperature incubator at 37°C for fermentation and cultivation . Ferment for about 48h. When the bean dregs are covered with dense white mycelium, add 10% salt water and stir evenly, seal it, carry out post-fermentation at 30°C, and ferment for 6 days. 1. After the pota...
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