Method for manufacturing flavor fermented blank bean
A production method and technology of tempeh, applied in food preparation, application, food science and other directions, can solve problems such as short fermentation period, and achieve the effects of short fermentation period, dark red color and delicious taste
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[0016] (1) Raw material screening: choose soybeans that are large, plump, basically consistent in particle size, fully mature, wrinkle-free, and shiny, and sorted to remove impurities for later use.
[0017] (2) Moisturize the beans with water at 20°C to 25°C, with a pH value above 6.5, until the beans swell without wrinkled skins, feel firm, and the skins do not come off easily.
[0018] (3) Cooking: Cook in a pressure cooker for 10 minutes until the cooked beans are cooked but not rotten, and there is no raw heart inside.
[0019] (4) Inoculation: Take out the steamed beans and spread them out to dry on the koji table. When the temperature of the product drops to about 34°C, add Mucor and Luyao 3.042 rice koji essence. The koji is first mixed with 1% sterilized flour before inoculation. , Seed koji and cooked beans should be mixed quickly and evenly.
[0020] (5) Koji making: pile the koji material in the center of the koji plate in a mound shape, keep the room temperature ...
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