Preparation method of special-flavor cooked fermented soya beans

Abstract

The invention discloses a preparation method of special-flavor cooked fermented soya beans. The preparation method comprises the following steps of performing stir-frying until cooked: taking half of finely-picked soybeans and half of finely-picked peas in percentage by mass, and performing stir-frying until cooked; grinding: grinding the fried and spread-cooled beans into powder; steaming: steaming the ground bean flour; fermentation: putting the steamed bean flour into a container for fermentation, and drying moisture after fermentation to obtain fermented soya bean particles; stir-frying: pouring the soybean oil into a stir-frying pot, baking until the soybean oil is 60-70% hot, pouring the fermented soya bean particles, adding the chili sections, the chili powder, the shiitake mushrooms, the Chinese prickly ash powder and the sesame seeds as raw materials, stirring while adding until the water is dry, adding monosodium glutamate and edible salt, and taking out of the pot to obtain cooked fermented soya beans; and bottling: cooling the cooked fermented soya beans taken out of the pot, and bottling the cooked fermented soya beans to obtain a finished product. The invention provides the preparation method of the instant cooked fermented soya beans, which can fully retain the special flavor and nutritional ingredients of bean products, has good taste, unique flavor, nutrition, health and strong health-care function, and can meet the requirements of different consumer groups.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermented soya bean with special flavor. Background technique [0002] At present, fermented soybeans are mainly made of soybeans or black beans, fermented by microorganisms, and then added with chili, monosodium glutamate, pepper and other auxiliary materials to make fermented soya bean with various flavors. Popular with consumers, it has a special status in the forest of world food culture, and plays an important role in the food culture and medical care of our people. According to the moisture content, the current fermented soya bean products are divided into three types: dry fermented soya bean, wet fermented soya bean and water fermented soya bean. The processing technology is mainly to maintain the granular shape of soybeans. The fermented soya bean produced in this way has a single taste, unbalanced nutrition, and short shelf life. Winter mo...

AI Technical Summary

Problems solved by technology

According to the moisture content, the current fermented soya bean products are divided into three types: dry fermented soya bean, wet fermented soya bean and water fermented soya bean. The processing technology is mainly to maintain the granular shape of soybeans. The fermented soya bean produced in this way has a single taste, unbalanced nutrition, and short shelf life. Winter moon processing is not conducive to popularization and mass production