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Method for producing floor fermented soybeans

A production method and condiment technology, which is applied in the field of condiments, can solve the problems of stereotyped taste, single flavor of soy sauce, and inability to reflect the unique flavor of wheat and soybeans, etc., and achieve the effect of unique flavor and rich nutrition

Inactive Publication Date: 2007-04-18
张溪水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production method of the existing noodle seasoning is generally to cook quantitative soybeans and wheat respectively and mix them, then place them in a fermentation tank for fermentation for about 7 days, then add salt water and place them in a fermentation tank for further fermentation to obtain noodles. Fermented fermented soya bean, because the flavor produced by separate fermentation of soybeans and wheat is different, so fermenting soybeans and wheat after mixing can not reflect the unique flavor of fermented wheat and soybeans alone. Pickled melons and pickled vegetables taste the same

Method used

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Embodiment Construction

[0028] The PCT invention patent CN1284837A disclosed on February 21, 2001 discloses a method for producing fermented seasoning. It is believed that reading this invention will help to better understand the present invention. Embodiments provide a method for making fermented soy sauce seasoning, comprising the steps of:

[0029] 1. Preparation of soybean paste mash: After washing high-quality soybeans, soak them under water at room temperature for 6-8 hours. This mainly depends on the room temperature and water temperature. Generally, the soaking time is longer in winter and shorter in summer; , steam for 30-40 minutes until fully cooked, spread the cooked soybeans and cool them down to below 40°C by natural cooling. Generally, if no special treatment is added, cool them down to room temperature directly, then add flour, Shanghai Brewed 3.0 series Aspergillus oryzae Carry out mixed fermentation with the boiled soybeans. Among them, the weight ratio of soybeans to flour is with...

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PUM

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Abstract

The fermented flour and soybean seasoning is produced through cooking and fermenting wheat and soybean separately, mixing and milling, and post-fermentation in fermenting pond. The separated fermentation process makes the produced seasoning has flavor of both wheat and soybean, and the post-fermentation after milling makes the seasoning more unique in flavor. Compared with traditional fermented flour and soybean seasoning, the fermented flour and soybean seasoning of the present invention has unique flavor and richer nutrients.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a preparation method of soy sauce condiment. Background technique [0002] The production method of the existing noodle seasoning is generally to cook quantitative soybeans and wheat respectively and mix them, then place them in a fermentation tank for fermentation for about 7 days, then add salt water and place them in a fermentation tank for further fermentation to obtain noodles. Fermented fermented soya bean, because the flavor produced by separate fermentation of soybeans and wheat is different, so fermenting soybeans and wheat after mixing can not reflect the unique flavor of fermented wheat and soybeans alone. Pickled melons and pickled vegetables taste the same. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing fermented soy sauce condiment with unique flavor and rich nutrition. [0004] The technical scheme of the p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 张溪水
Owner 张溪水