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Preparation method of fermented bean food

A technology of fermented soybeans and soybean food, which is applied to the functions of food ingredients, food ingredients as antimicrobial preservation, food ingredients, etc., can solve the problems of poor product hygiene, poor flavor and taste, high oil content, etc., to achieve Improve gastrointestinal flora, increase appetite, reduce cholesterol

Pending Publication Date: 2021-06-11
卯建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because most of them adopt the production process of adding preservatives or high oil to preserve the product, the product hygiene is poor, the oil content is extremely high, the taste is monotonous, and the flavor and taste are not strong

Method used

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  • Preparation method of fermented bean food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of fermented bean food specifically comprises the following steps:

[0030] (1) Select 1 kg of soybeans with full grains, put them into 2 kg of water with a temperature of 20° C. after cleaning, soak for 3 days until the soybean hulls fall off, and drain to obtain peeled soybeans;

[0031] (2) Put the peeled soybeans into a wooden steamer and steam for 3 hours, then cool to 18°C ​​to obtain cooked soybeans;

[0032] (3) Put the cooked soybeans into a container covered with soybean food leaves, and ferment at 22°C for 12 days to obtain fermented soybean food;

[0033] (4) Add 10g of salt, monosodium glutamate, pepper powder, ginger and garlic to the fermented soy food, stir evenly to obtain semi-finished soy food;

[0034] (5) Break the semi-finished soy food with a masher, fix the shape, and air-dry in a cool place to obtain fermented soy food.

Embodiment 2

[0036] The preparation method of fermented bean food specifically comprises the following steps:

[0037] (1) Select 1 kg of soybeans with full grains, put them into 3 kg of water with a temperature of 23° C. after cleaning, soak for 4 days until the soybean hulls fall off, and drain to obtain peeled soybeans;

[0038] (2) Put the peeled soybeans into a wooden steamer and steam for 4 hours, then cool to 20°C to obtain cooked soybeans;

[0039] (3) Put the cooked soybeans into a container covered with soybean food leaves, and ferment at 25°C for 14 days to obtain fermented soybean food;

[0040] (4) Add 20g of salt, monosodium glutamate, pepper powder, ginger and garlic to the fermented bean food, stir evenly to obtain semi-finished soy food;

[0041] (5) Break the semi-finished soybean food manually, fix the shape, and air-dry in a cool place to get the fermented soybean food.

Embodiment 3

[0043] The preparation method of fermented bean food specifically comprises the following steps:

[0044] (1) Select 1 kg of soybeans with full grains, put them into 4 kg of water with a temperature of 26° C. after cleaning, soak for 5 days until the soybean hulls fall off, and drain to obtain peeled soybeans;

[0045] (2) Put the peeled soybeans into a wooden steamer and steam for 6 hours, then cool to 25°C to obtain cooked soybeans;

[0046] (3) Put the cooked soybeans into a container covered with soybean food leaves, and ferment for 15 days at 28° C. to obtain fermented soybean food;

[0047] (4) Add 30g of salt, monosodium glutamate, pepper powder, ginger and garlic to the fermented bean food, stir evenly to obtain semi-finished soy food;

[0048] (5) Break the semi-finished soy food with a masher, fix the shape, and air-dry in a cool place to obtain fermented soy food.

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Abstract

The invention discloses a preparation method of a fermented bean food, which is characterized by specifically comprising the following steps: (1) selecting plump soybeans, cleaning the soybeans, putting the soybeans into water, soaking the soybeans until soybean hulls fall off, and draining the soybeans; (2) steaming and then cooling the soybeans; (3) putting the soybeans into a container paved with bean food leaves, and fermenting; (4) adding salt, monosodium glutamate, seed powder of Chinese prickly ash, ginger and garlic, and uniformly stirring; and (5) crushing, fixing the shape, and air-drying to obtain the product. The fermented bean food disclosed by the invention is rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins, is excellent in color, aroma and taste, and can increase appetite and promote absorption by virtue of the special aroma. The fermented bean food has a series of health-care effects of harmonizing the stomach, relieving restlessness, removing smell of meat or fish and toxins, removing cold and heat and the like, and is also helpful for reducing cholesterol in blood and reducing blood pressure to a certain extent.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a method for preparing fermented bean food. Background technique [0002] Soybean food, namely tempeh, is a seasoning of fermented soy products with traditional Chinese characteristics. Soybean food 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, methods such as adding salt, adding wine, and drying are used to inhibit the activity of the enzyme and delay the fermentation process. production [0003] Soy food is rich in nutrition, and its main components are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body. Soybean food is rich in high-quality protein, which can not only increase the nutritional value of dishes during cooking, but also produce amino acids under the action of microo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L3/358A23L27/10A23L27/14A23L27/22A23L27/40A23L33/00A23L33/10A23L11/30
CPCA23L33/00A23L27/40A23L27/14A23L27/10A23L33/10A23L27/22A23L3/358A23L11/31A23V2002/00A23V2200/10A23V2200/14A23V2200/16A23V2200/30A23V2200/32A23V2200/3262A23V2200/326A23V2200/302A23V2200/322A23V2200/308A23V2200/334A23V2300/10
Inventor 卯建卯迅刘天敏
Owner 卯建
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