Crispy fermented soya beans and preparation method thereof

Abstract

The invention provides a preparation method of crispy fermented soya beans, and relates to the field of food processing. The method comprises the following steps: S1, screening soybeans, removing impurities in the soybeans, cleaning the soybeans, drying the soybeans to remove moisture in the soybeans, and then removing soybean skins to obtain soybean kernels; s2, soaking the soybean kernels in water, so that the soybean kernels absorb water and swell; s3, steaming and cooling the expanded soybean kernels, putting the soybean kernels into a fermentation cloth bag, and putting the fermentation cloth bag into a fermentation room in a layered manner for fermentation; s4, taking out the fermented soybean kernels, chopping, adding edible salt, uniformly stirring, flatly spreading, spraying edible oil on the surfaces, dispersing blocks, and drying in a drying machine; s5, edible oil is added to the dried soybean kernels, the soybean kernels are baked or stir-fried until the surfaces of the soybean kernels are crisp, then seasonings are added, and the soybean kernels are stirred to be uniform. The fermented soya beans prepared by the method are golden yellow in color, crisper and more delicious, fine and smooth in taste and rich in fragrance, the moisture of the fermented soya beans can be reduced through drying, baking and stir-frying, the moisture weight is reduced, and the shelf life of the product can be effectively prolonged.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to crispy fermented black beans and a preparation method thereof. Background Art

[0002] As a traditional fermented bean product, fermented black beans have a long history and a wide range of consumption in my country. Although the traditional fermented black beans production process can produce fermented black beans with a unique flavor, the taste and aroma still need to be improved. In addition, traditional fermented black beans mostly rely on low-temperature (natural) bacterial fermentation, which usually takes a long time and is significantly affected by environmental temperature and humidity, which can easily lead to unstable quality between batches. Secondly, traditional fermented black beans are prone to losing volatile flavor substances (such as esters and aldehyde compounds) and heat-sensitive nutrients (such as B vitamins) during the drying or high-temperature drying stage, resulting in a single flavor of the finished product and reduced nutritional value.

[0003] At the same time, with the improvement of people's living standards, higher requirements are placed on the quality and taste of fermented black beans. The fermented black bean products prepared by traditional technology cannot meet the diversified needs of the current market. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing crispy fermented black beans, wherein the fermented black beans prepared by the method are golden in color, delicate in taste, more crisp and delicious, rich in fragrance, and excellent in color, fragrance and taste. Furthermore, the moisture content of the fermented black beans can be reduced by drying, baking and frying, thereby reducing the weight of the moisture content and effectively extending the shelf life of the product.

[0005] Another object of the present invention is to provide a crispy black bean curd with a crispy taste, which can be used as a condiment for a variety of ingredients, such as a hot pot dipping ingredient, stir-fried meat, sauced meat buns, etc., and has a long shelf life.

[0006] The present invention solves the technical problem by adopting the following technical solutions.

[0007] On the one hand, an embodiment of the present invention provides a method for preparing crispy fermented black beans, comprising the following steps:

[0008] S1, screening soybeans, removing impurities from the soybeans, selecting discolored and deteriorated soybeans, washing them, drying them to remove moisture, and then removing the soybean skins to obtain soybean kernels;

[0009] S2, soaking the soybean kernels in water, so that the soybean kernels can fully absorb water and swell;

[0010] S3, steaming the expanded soybean kernels, cooling them, and putting them into fermentation bags, placing the fermentation bags in a fermentation room, and placing them in layers for fermentation;

[0011] S4, taking out the fermented soybean kernels, chopping them, adding edible salt, stirring evenly, spreading them flat, spraying edible oil on the surface to break up the lumps, and putting them into a dryer for drying;

[0012] S5, add edible oil to the dried soybean kernels, bake or fry until the surface is crispy, then add seasoning and stir well.

[0013] In some embodiments of the present invention, in step S1, the drying temperature is 60-80° C., and the soybeans are dried until the moisture content is less than or equal to 9%.

[0014] In some embodiments of the present invention, in step S3, the temperature of the fermentation room is 25-35°C, the air humidity is 80-90%, the temperature in the fermentation bag can reach 45-55°C, the fermentation time is 90-100h, and the soybean kernels in the fermentation bag are turned over once every 48h.

[0015] In some embodiments of the present invention, in step S3, the stacking thickness of the soybean kernels in the fermentation bag is 15-20 cm

[0016] In some embodiments of the present invention, in step S4, the mass of edible salt added is 4-5% of the mass of soybean kernels.

[0017] In some embodiments of the present invention, in step S4, the mass of the edible oil is 6-8% of the mass of the soybean kernel.

[0018] In some embodiments of the present invention, in step S5, the baking temperature is 90-100°C, and the frying temperature is 140-160°C.

[0019] In some embodiments of the present invention, in step S5, the seasoning is a mixture of 5-10% chili powder, 1-2% pepper powder, 1-2% white sugar, or 5-10% five-spice powder, calculated by mass percentage of the seasoning to the soybean kernel.

[0020] In some embodiments of the present invention, in step S5, the moisture content of the fried soybean kernels is 15-18%.

[0021] On the other hand, an embodiment of the present invention provides a crispy fermented black beans, which is prepared by the above method.

[0022] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0023] The method for preparing the crispy fermented black beans provided by the present invention comprises the following steps: firstly, the soybeans are peeled to retain only the soybean kernels, so that the fermented black beans are more delicate and have a more delicate taste; secondly, the peeled soybean kernels are easy to soak, steam and ferment, and the soybean kernels are more fully ripened and fermented without "hard seeds", so the steaming time can be shortened, which is conducive to the retention of nutrients such as protein, fat, carbohydrates and the like in the soybean kernels;

[0024] By controlling the temperature and humidity in the fermentation room, the temperature in the fermentation bag can reach 55°C, inhibiting the growth of bacteria and improving product quality. At the same time, the fermentation time is short, optimizing the slow process of low-temperature fermentation, eliminating the generation of yellow mold and black mold in fermented black bean curd, and improving the "color" and quality of the product.

[0025] After the crisping and ripening treatment, the product becomes crispy and delicious, with a nearly golden color, excellent color, aroma and taste. The seasoning raw material ratio makes the product have a stronger aroma of fermented black beans, which is endless aftertaste and satisfies consumers' taste requirements.

[0026] After drying and roasting, the taste and flavor of the fermented black beans are enriched. It is more fragrant, crispier and more delicious than traditional fermented black beans. In addition, the moisture content of the fermented black beans can be reduced by drying, roasting and frying, thereby reducing the moisture weight, which can effectively extend the shelf life of the product and make it convenient for consumers to store and carry.

[0027] The entire production process has clean ingredients, no chemical additives, no preservatives, no colorants. The main ingredients are soybeans or black beans, and the seasonings are natural green items: edible salt, chili pepper, Sichuan pepper, white sugar, and five-spice powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 The present invention is a schematic diagram of the process of preparing crispy fermented black beans according to an embodiment of the present invention. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0031] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0032] The embodiment of the present invention provides a method for preparing crispy fermented black beans, comprising the following steps:

[0033] S1, screening soybeans, removing impurities from the soybeans, washing them clean, and drying them in a dryer at a temperature of 60-80° C. to remove moisture from the soybeans. After drying, the moisture content of the soybeans is less than or equal to 9%, and then removing the soybean skin to obtain soybean kernels;

[0034] S2, soaking the soybean kernels in water at 25-30°C for 3-4 hours, so that the soybean kernels can fully absorb water and swell;

[0035] S3, spread the expanded soybean kernels in a steamer, with each layer being 20 cm thick, and steaming for another 2-3 hours until the soybean kernels are cooked through, and then cool to 25-35° C., and put them into fermentation bags with a thickness of 15-20 cm, and place the fermentation bags in a fermentation room, with the bags placed in layers. The temperature in the fermentation room is 25-35° C., the air humidity is 80-90%, the temperature in the fermentation bags can reach 45-55° C., and the fermentation time is 90-100 hours, and the soybean kernels in the fermentation bags are turned over once every 48 hours. When the temperature of the soybean kernels in the fermentation bags naturally decreases, and there is a wire-drawing state when grasped by hand, and the aroma of fermented black beans is strong, the fermentation is completed.

[0036] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 4-5% of the mass of the soybean kernels, stirring evenly, spreading, spraying edible oil on the surface to disperse lumps, the mass of which is 6-8% of the mass of the soybean kernels, and then putting them into a dryer and drying them at 60-70° C. until the moisture content is 30-35%;

[0037] S5, add edible oil to the dried soybean kernels, bake at 90-100°C, or stir-fry at 140-160°C until the surface is crispy, then add seasonings and stir evenly. For spicy flavor, add 5-10% chili powder, 1-2% pepper powder, and 1-2% sugar for seasoning; for five-spice flavor, add 5-10% five-spice powder for seasoning; for natural flavor, just stir-fry until fragrant.

[0038] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0039] Example 1

[0040] Prepare the crispy fermented black beans of this embodiment as follows:

[0041] S1, selecting fresh soybeans without insect infestation, mildew or deterioration, screening to remove impurities in the soybeans, selecting discolored and deteriorated soybeans, and washing them with a small amount of water for multiple times; drying the soybeans at a temperature of 65° C. in a dryer to remove moisture from the soybeans, wherein the moisture content of the soybeans after drying is 8%, and then using a 304 stainless steel diamond wheel peeling machine to remove the soybean skin to obtain soybean kernels;

[0042] S2, soaking the soybean kernels in warm water at 25°C for 4 hours, maintaining the temperature at 25°C during the soaking process, so that the soybean kernels can fully absorb water and expand;

[0043] S3, spread the expanded soybean kernels in a steamer, with each layer being 20 cm thick, steam the soybean kernels for 3 hours after the steam is raised, and then put them into fermentation bags with a thickness of 20 cm, and place the fermentation bags in a fermentation room. The fermentation bags are placed in layers, and the temperature of the fermentation room is controlled to be 30°C, and the air humidity is 80%. The temperature in the fermentation bags can reach 45-55°C, and the fermentation time is 95 hours. Turn the soybean kernels in the fermentation bags once every 48 hours. When the temperature of the soybean kernels in the fermentation bags naturally decreases, and there is a wire-drawing state when grasped by hand, and the aroma of fermented black beans is strong, the fermentation is completed.

[0044] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 5% of the mass of the soybean kernels, stirring evenly, spreading, spraying edible oil on the surface to disperse lumps, the mass of which is 8% of the mass of the soybean kernels, and then putting them into a dryer and drying them at 60° C. until the moisture content is 30%;

[0045] S5, adding edible oil to the dried soybean kernels and baking them at 100°C until the surface is crispy. 烘烤 The moisture content of the soybean kernels is 18% after the cooking; then add 5% of sea pepper noodles, 2% of Sichuan pepper powder, and 2% of white sugar as seasonings, and stir evenly.

[0046] Example 2

[0047] S1, selecting fresh soybeans without insect infestation, mildew or deterioration, screening to remove impurities in the soybeans, selecting discolored and deteriorated soybeans, and washing them with a small amount of water for multiple times; drying the soybeans in a dryer at a temperature of 65° C. to remove moisture from the soybeans, wherein the moisture content of the soybeans after drying is 9%, and then using a 304 stainless steel diamond wheel peeling machine to remove the soybean skin to obtain soybean kernels;

[0048] S2, soaking the soybean kernels in warm water at 30° C. for 3 h, maintaining the temperature at 30° C. during the soaking process, so that the soybean kernels can fully absorb water and expand;

[0049] S3, spread the expanded soybean kernels in a steamer, with each layer being 20 cm thick, steam the soybean kernels for 2-3 hours after the steam is applied, until the soybean kernels are cooked through, cool them to 25°C, and put them into fermentation bags with a thickness of 20 cm. Place the fermentation bags in layers in a fermentation room, control the temperature of the fermentation room to be 25°C, and the air humidity to be 90%. The temperature in the fermentation bags can reach 45-55°C, and the fermentation time is 100 hours. Turn the soybean kernels in the fermentation bags once every 48 hours. The fermentation is completed when the temperature of the soybean kernels in the fermentation bags naturally decreases, and they feel wire-drawn when grasped by hand and have a strong aroma of fermented black beans.

[0050] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 4% of the mass of the soybean kernels, stirring evenly, spreading them flat, spraying edible oil, the mass of which is 7% of the mass of the soybean kernels, breaking up the lumps, and then putting them into a dryer and drying them at 60° C. until the moisture content is 30%;

[0051] S5, adding edible oil to the dried soybean kernels, frying at 160° C. until the surface is crispy, and the moisture content of the fried soybean kernels is 17%; then adding 10% of the mass of the soybean kernels chili powder, 1% of pepper powder, and 2% of sugar as seasoning, and stirring evenly.

[0052] Example 3

[0053] S1, selecting fresh soybeans without insect infestation, mildew or deterioration, screening to remove impurities in the soybeans, selecting discolored and deteriorated soybeans, and washing them with a small amount of water for multiple times; drying the soybeans in a dryer at a temperature of 65° C. to remove moisture from the soybeans, wherein the moisture content of the soybeans after drying is 8%, and then using a 304 stainless steel diamond wheel peeling machine to remove the soybean skin to obtain soybean kernels;

[0054] S2, soaking the soybean kernels in warm water at 30°C for 3 hours, maintaining the temperature at 25°C during the soaking process, so that the soybean kernels can fully absorb water and expand;

[0055] S3, spread the expanded soybean kernels in a steamer, with each layer having a thickness of 20 cm, steam the soybean kernels for 2-3 hours after the steam is raised, and then put them into fermentation bags with a thickness of 15 cm, place the fermentation bags in a fermentation room, and arrange them in layers. The temperature of the fermentation room is controlled at 28°C, and the air humidity is 85%. The temperature in the fermentation bags can reach 45-55°C, and the fermentation time is 95 hours. The soybean kernels in the fermentation bags are turned over once every 48 hours. The fermentation is completed when the temperature of the soybean kernels in the fermentation bags naturally decreases, and there is a wire-drawing state when grasped by hand, and the aroma of fermented black beans is strong.

[0056] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 5% of the mass of the soybean kernels, stirring evenly, spreading them flat, spraying edible oil on the surface, the mass of which is 8% of the mass of the soybean kernels, breaking up the lumps, and then putting them into a dryer and drying them at 70° C. until the moisture content is 35%;

[0057] S5, adding edible oil to the dried soybean kernels, frying at 150° C. until the surface is crispy, and the moisture content of the fried soybean kernels is 16%; then adding 5% of chili powder, 2% of Sichuan pepper powder, and 2% of white sugar as seasonings accounting for the mass of the soybean kernels, and stirring evenly.

[0058] Example 4

[0059] S1, selecting fresh soybeans without insect infestation, mildew or deterioration, screening to remove impurities in the soybeans, selecting discolored and deteriorated soybeans, and washing them with a small amount of water for multiple times; drying the soybeans in a dryer at a temperature of 65° C. to remove moisture from the soybeans, wherein the moisture content of the soybeans after drying is 8%, and then using a 304 stainless steel diamond wheel peeling machine to remove the soybean skin to obtain soybean kernels;

[0060] S2, soaking the soybean kernels in warm water at 25°C for 3 hours, and maintaining the temperature at 25°C during the soaking process, so that the soybean kernels can fully absorb water and expand;

[0061] S3, spread the expanded soybean kernels in a steamer, with each layer being 20 cm thick, steam the soybean kernels for 2-3 hours until the soybean kernels are cooked, cool to 30°C, and put them into fermentation bags with a thickness of 20 cm. Place the fermentation bags in layers in a fermentation room, control the temperature of the fermentation room to 35°C, and the air humidity to 85%. The temperature in the fermentation bags can reach 45-55°C, and the fermentation time is 90 hours. Turn the soybean kernels in the fermentation bags once every 48 hours. The fermentation is completed when the temperature of the soybean kernels in the fermentation bags naturally decreases, and there is a wire-drawing state when grasped by hand, and the aroma of fermented black beans is strong.

[0062] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 4.5% of the mass of the soybean kernels, stirring evenly, spreading, spraying edible oil, the mass of which is 7.5% of the mass of the soybean kernels, on the surface to disperse the lumps, and then putting them into a dryer and drying them at 70° C. to a moisture content of 33%;

[0063] S5, adding edible oil to the dried soybean kernels, baking at 90° C. until the surface is crispy, and the moisture content of the fried soybean kernels is 16%; then adding 10% of the mass of the soybean kernels with chili powder, 1% of pepper powder, and 1% of sugar as seasoning, and stirring evenly.

[0064] Example 5

[0065] S1, selecting fresh soybeans without insect infestation, mildew or deterioration, screening to remove impurities in the soybeans, selecting discolored and deteriorated soybeans, and washing them with a small amount of water for multiple times; drying the soybeans in a dryer at a temperature of 65° C. to remove moisture from the soybeans, wherein the moisture content of the soybeans after drying is 8%, and then using a 304 stainless steel diamond wheel peeling machine to remove the soybean skin to obtain soybean kernels;

[0066] S2, soaking the soybean kernels in warm water at 25° C. for 3-4 hours, maintaining the temperature at 25° C. during the soaking process, so that the soybean kernels can fully absorb water and expand;

[0067] S3, spread the expanded soybean kernels in a steamer, with each layer having a thickness of 20 cm, steam the soybean kernels for 2-3 hours after the steam is applied, until the soybean kernels are cooked, cool to 25° C., and put them into fermentation bags with a thickness of 15 cm. The fermentation bags are layered in a fermentation room, and the temperature of the fermentation room is controlled to be 35° C., the air humidity is 80%, the temperature in the fermentation bags can reach 45-55° C., the fermentation time is 90-100 hours, and the soybean kernels in the fermentation bags are turned over once every 48 hours. The fermentation is completed when the temperature of the soybean kernels in the fermentation bags naturally decreases, and there is a wire-drawing state when grasped by hand, and the aroma of fermented black beans is strong.

[0068] S4, taking out the fermented soybean kernels, chopping them into pieces of 1-2 mm in size, adding edible salt, the mass of which is 5% of the mass of the soybean kernels, stirring evenly, spreading them flat, spraying edible oil, the mass of which is 8% of the mass of the soybean kernels, breaking up the lumps, and then putting them into a dryer and drying them at 65° C. until the moisture content is 30%;

[0069] S5, adding edible oil to the dried soybean kernels, frying at 160° C. until the surface is crispy, and the moisture content of the fried soybean kernels is 16%; then adding 5% of the mass of the soybean kernels chili powder, 1% of pepper powder, and 1% of white sugar as seasoning, and stirring evenly.

[0070] Example 6

[0071] The difference from Example 1 is that in step S5, the seasoning added is 8% chili powder, 1% pepper powder, and 2% white sugar as seasoning; the remaining steps are the same as those of Example 1.

[0072] Example 7

[0073] The difference from Example 1 is that in step S5, the seasoning added is 10% five-spice powder; the remaining steps are the same as those of Example 1.

[0074] Comparative Example 1

[0075] The difference from Example 1 is that in this comparative example, in step S5, no baking and frying treatment is performed, and the remaining steps are the same as those of Example 1.

[0076] Comparative Example 2

[0077] The difference from Example 1 is that in this comparative example, in step S3, the fermentation bags are placed in layers in a ventilated room without controlling the temperature and humidity, and ferment naturally; the remaining steps are the same as those in Example 1.

[0078] Experimental example

[0079] The crispy fermented black beans of Examples 1-5 and Comparative Examples 1-2 were used as test objects, and 50 volunteers aged 20-50 with normal vision, taste and smell were randomly selected to taste and observe each group of fermented black beans, and score them. The scoring criteria are as follows:

[0080] (1) Taste: 1-10 points, 0 points for being too salty or too bland or having an unpleasant smell, 10 points for being just the right amount of salty or bland, and meeting the taste criteria, with no unpleasant smell, and a higher score means better taste;

[0081] (2) Appearance color: black or dark color is not beautiful 0 points, golden color is attractive 10 points, the higher the score, the less golden the color is, the closer it is to black, and the lower the score;

[0082] (3) Crispness: 0 points for soft, mushy or hard, 10 points for crispy feeling in the mouth and crunchy sound when chewed. The higher the score, the lower the crispness, and the closer to soft, the lower the score.

[0083] The results are shown in Table 1. The data in Table 1 are the average values ​​after removing the lowest and highest scores from the scores given by 50 volunteers.

[0084] Table 1 Scores of fermented black beans in each group

[0085] smell Appearance Color Crispness Example 1 9.5 9.8 9.5 Example 2 9.6 9.7 9.6 Example 3 9.3 9.5 9.4 Example 4 9.4 9.6 9.3 Example 5 9.5 9.7 9.6 Comparative Example 1 8.9 7.3 5.5 Comparative Example 2 7.6 8.9 8.6

[0086] From Table 1, it can be seen that the fermented black beans of Examples 1-5 are better after being baked and fried, and have a golden appearance and are crispy in the mouth, which are easily accepted by the general public. The fermented black beans in Comparative Example 1 are not baked and fried, and are inferior to those in Example 1 in terms of color, taste and crispness, and are less acceptable to the general public. The semi-finished product of this specification is best used as a freshly fried food in restaurants.

[0087] Table 2 Nutritional content of fermented black beans (g / 100g)

[0088] protein Fat Carbohydrate Dietary fiber Example 1 8.63g 58.3g 6.15g 5.3g Example 2 8.72g 59.6g 6.32g 4.8g Example 3 8.82g 60.4g 5.89g 4.6g Example 4 8.88g 58.6g 6.42g 4.7g Example 5 8.91g 56.3g 6.12g 5.0g Comparative Example 1 8.31g 57.6g 6.03g 4.7g Comparative Example 2 6.32g 48.6g 4.6g 3.4g

[0089] It can be concluded from Table 2 that the crispy fermented black beans prepared in Examples 1-5 have high contents of nutrients such as protein and fat. By controlling the temperature and humidity of the fermentation, the nutrients in the fermented black beans can be provided. Compared with Comparative Example 2, which is naturally fermented without controlling the temperature and humidity, the content of protein, fat, etc. in the fermented black beans is significantly lower.

[0090] In summary, the method for preparing the crispy fermented black beans provided by the embodiment of the present invention first peels the soybeans and only retains the soybean kernels, so that the fermented black beans are more delicate and have a more delicate taste. Secondly, the peeled soybeans are easy to soak, steam and ferment, and the soybean kernels are more fully matured and fermented without "hard seeds", which can shorten the steaming time, that is, it is conducive to the retention of nutrients such as protein, fat, and carbohydrates in the soybean kernels;

[0091] By controlling the temperature and humidity in the fermentation room, the temperature in the fermentation bag can reach 55°C, inhibiting the growth of bacteria and improving product quality. At the same time, the fermentation time is short, optimizing the slow process of low-temperature fermentation, eliminating the generation of yellow mold and black mold in fermented black bean curd, and improving the "color" and quality of the product.

[0092] After the crisping and ripening treatment, the product becomes crispy and delicious, with a nearly golden color, excellent color, aroma and taste. The seasoning raw material ratio makes the product have a stronger aroma of fermented black beans, which is endless aftertaste and satisfies consumers' taste requirements.

[0093] After drying and roasting, the taste and flavor of the fermented black beans are enriched. It is more fragrant, crispier and more delicious than traditional fermented black beans. In addition, the moisture content of the fermented black beans can be reduced by drying, roasting and frying, thereby reducing the moisture weight, which can effectively extend the shelf life of the product and make it convenient for consumers to store and carry.

[0094] Because it is cut into 1-2mm small pieces, it is easier to stir-fry, the aroma is more layered, and it is easier to add to seasonings, dipping sauces, sauced meat buns and other ingredients.

[0095] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing crispy fermented black beans, characterized in that: The following steps are involved: S1, screening soybeans, removing impurities from the soybeans, washing them, drying them to remove moisture, and then removing the soybean skins to obtain soybean kernels; S2, soaking soybean kernels in water to allow the soybean kernels to absorb water and swell; S3, steaming the expanded soybean kernels, cooling them, and putting them into fermentation bags, placing the fermentation bags in a fermentation room, arranging them in layers, and fermenting them; S4, taking out the fermented soybean kernels, chopping them, adding edible salt, stirring evenly, spreading them flat, spraying edible oil on the surface to break up the lumps, and putting them into a dryer for drying; S5, add edible oil to the dried soybean kernels, bake or fry until the surface is crispy, then add seasoning and stir well.

2. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S1, the drying temperature is 60-80° C., and the soybeans are dried until the moisture content is less than or equal to 9%.

3. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S3, the temperature of the fermentation room is 25-35°C, the air humidity is 80-90%, the temperature in the fermentation bag can reach 45-55°C, the fermentation time is 90-100h, and the soybean kernels in the fermentation bag are turned over once every 48h.

4. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S3, the soybean kernels are stacked in the fermentation bag with a thickness of 15-20 cm.

5. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S4, the mass of edible salt added is 4-5% of the mass of soybean kernels.

6. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S4, the mass of the edible oil is 6-8% of the mass of the soybean kernel.

7. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S5, the baking temperature is 90-100°C, and the frying temperature is 140-160°C.

8. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S5, the seasoning is a mixture of 5-10% chili powder, 1-2% pepper powder, 1-2% white sugar, or 5-10% five-spice powder, calculated by mass percentage of the seasoning and soybean kernels.

9. The method for preparing crispy fermented black beans according to claim 1, characterized in that: In step S5, the moisture content of the fried soybean kernels is 15-18%.

10. A crispy fermented black beans, characterized in that: Prepared by the method described in any one of claims 1 to 9.

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