Process for preparing bean in soy

A soy bean and soybean technology, which is applied in the directions of food preparation, food preservation, food science, etc., can solve the problems of complex production process, the soybean bean does not have the aroma of fried beans, etc., and achieves wide adaptability, rich and colorful taste, and simple preparation method. Effect

Inactive Publication Date: 2005-03-16
郑秀德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of this kind of soy beans is more complicated, and the soy beans marinated by steamed soybeans do not have the aroma of fried beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The preparation method of the soy bean is prepared according to the following steps:

[0012] The first step is to select high-quality soybeans and remove moldy and rotten beans;

[0013] The second step is to put the soybeans obtained in the first step into a frying pan and stir-fry until the soybeans are red in sauce, then take them out and soak them in cold water for 20 minutes, then spread the soaked soybeans on the board after drying, with a thickness of 1cm , covered with paper or other spreads and fermented for 7 days until the surface of soybeans is fermented;

[0014] The third step is to get ginger, whose weight is 1 / 20 of the weight of soybeans described in the first step; anise, whose weight is 1 / 100 of the weight of soybeans described in the first step; cinnamon, whose weight is 1 / 100 of the weight of soybeans described in the first step; 1 / 120; cold ginger, the weight is 1 / 250 of the weight of the soybeans described in the first step; fennel, the weight i...

Embodiment 2

[0017] The preparation method of described soy bean also can be prepared by following steps:

[0018] The first step is to select high-quality soybeans and remove moldy and rotten beans;

[0019] The second step is to put the soybeans obtained in the first step into a frying pan and stir-fry until the soybeans are red in sauce, then take them out and soak them in cold water for 30 minutes, then spread the soaked soybeans on the board after drying, with a thickness of 3cm , covered with paper or other spreads and fermented for 9 days until the surface of soybeans is fermented;

[0020] The third step is to get ginger, whose weight is 1 / 30 of the soybean weight described in the first step; anise, whose weight is 1 / 120 of the soybean weight described in the first step; cinnamon, whose weight is 1 / 120 of the soybean weight described in the first step; 1 / 150; cold ginger, whose weight is 1 / 300 of the weight of the soybeans described in the first step; fennel, whose weight is 1 / 300...

Embodiment 3

[0023] The preparation method of the soy bean can also be prepared according to the following steps:

[0024] The first step is to select high-quality soybeans and remove moldy and rotten beans;

[0025] The second step is to put the soybeans obtained in the first step into a frying pan and stir-fry until the soybeans are red in sauce, then take them out and soak them in cold water for 20-40 minutes, then spread the soaked soybeans on the board after drying, with a thickness of 4cm, covered with paper or other spreads and fermented for 10 days until the surface of soybeans is fermented;

[0026] The third step is to get ginger, whose weight is 1 / 40 of the weight of soybeans described in the first step; anise, whose weight is 1 / 140 of the weight of soybeans described in the first step; cinnamon, whose weight is 1 / 40 of the weight of soybeans described in the first step; 1 / 180; cold ginger, the weight is 1 / 350 of the weight of the soybeans described in the first step; fennel, t...

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PUM

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Abstract

A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.

Description

Technical field: [0001] The invention relates to a method for preparing food, in particular to a method for preparing soy beans. Background technique: [0002] There are many types of soy beans made with soybeans as the main raw material, each with its own advantages and disadvantages. The traditional soy bean production process is firstly soaking soybeans, steaming them as usual, mixing in flour and amylase, and then adding auxiliary materials to marinate after heat preservation and fermentation. The production process of this soy bean is relatively complicated, and the soy bean marinated by steamed soybeans does not have the aroma of fried beans. Invention content: [0003] The object of the present invention is to provide a kind of soy bean preparation method with simple production process and unique soy bean flavor. [0004] The preparation method described in the object of the present invention is realized through the following processing steps: [0005] The first ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571A23L11/00
Inventor 郑秀德
Owner 郑秀德
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