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Process for preparing bean in soy

A preparation process and soy bean technology, which is applied to the field of soy bean preparation technology, can solve the problems that the soy bean does not have the aroma of fried beans and the production process is complicated, and achieve the effects of rich and colorful taste, simple preparation process and wide adaptability.

Inactive Publication Date: 2003-03-12
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 process 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 ...

Embodiment 2

[0017] The preparation technology 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...

Embodiment 3

[0023] The preparation technology of described soy bean also can be prepared by 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, the w...

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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 food preparation process, in particular to a soy bean preparation process. 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 purpose of the present invention is to provide a preparation process of soy bean with simple production process and unique flavor of soy bean. [0004] The preparation process described in the object of the present invention is realized through the following processing steps: [0005] The first st...

Claims

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Application Information

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IPC IPC(8): A23L3/3571A23L11/00
Inventor 郑秀德
Owner 郑秀德
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