North China fermented soya bean series

Abstract

The invention relates to a food for people living requirement, in particular to a north China lobster sauce series and a manufacturing method thereof, which is made from soybeans, peeled peanuts, almonds, fresh gingers, green peppers, various diced melons and vegetables, cooked diced meat (such as pork, beef, chicken, fish and shrimp meat, etc.), salty, sour and sweet flavorings, flour and pure mildew strain. When being manufactured, the soybeans are soaked and cooked; the flour with strain is mixed with the soybeans; natural bacterial colonies and the strain are compounded for producing leaven, the produced leaven is dried, and then spore mycelium is scoured off, and the natural bacterial colonies and the strain are poured into a jar; the mashed fresh gingers, the green peppers in small cluster and the cooked peanuts and the almonds are put into the jar, water and slat are added to be mixed uniformly, and the jar is sealed and put in a ferment room to be fermented under constant temperature for more than two months; after the jar is unsealed, a product is poured out and portioned, the sour and sweet flavorings, the diced melons and vegetables and the cooked diced meat are respectively added. The product is packed by soft and hard cans and is sterilized by high temperature, and the north China lobster sauce series with low salt, intense and delicious taste and multiple flavors are obtained.

Description

Technical field [0001] The present invention relates to a kind of food that people need in life. More specifically, the present invention relates to a series of North China tempeh and a preparation method thereof. Background technique [0002] In the past, all kinds of tempeh that were sold in the market and home-made tempeh in North China were used as condiments for cooking, some with oil and chili, and some home-made products depend on weather and seasons, and could not guarantee the quality and could not be marketed; both of them had better taste. It is thin, there are few people who eat it, and the amount of salt is too large to eat more. Summary of the invention [0003] The purpose of the present invention is to avoid the above-mentioned shortcomings in the prior art, and provide a new North China flavor, no chili, organic combination of a variety of ingredients, low salt, diverse flavors, rich and mellow, and suitable for most people’s tastes. Using the production method ...

AI Technical Summary

Problems solved by technology

[0002] In the past, all kinds of fermented soy beans sold in the market and fermented soy beans made by families in North China were used as condiments for cooking, some were added with oil and chili peppers, and some were made at home depending on the weather and seasons, so the quality could not be guaranteed and they could not be marketed; Thin, few people eat, too much salt