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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

Inactive Publication Date: 2012-05-23
袁珍虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

short fermentation period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[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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PUM

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Abstract

The invention discloses a method for manufacturing flavor fermented blank bean, belonging to the field of food processing technology. The method has the process flow of screening raw materials, wetting by water, cooking, inoculating, making starter, selecting the starter, blending, canning, sunning dew and obtaining a finished product. The method has the beneficial effects that the fermentation period is shortened to one or two month(s) from the original more than one year; and the prepared fermented blank bean is rich in flavor, crimson in color and delicious in taste.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a flavored tempeh and a production method. Background technique [0002] Fermented soya bean is a kind of food or seasoning that people like to eat. Generally, koji-making is used: although fermented soy beans processed by traditional koji-making process are delicious, they are restricted by climatic conditions, have a long fermentation cycle and low yield; and fermented soy beans processed by a single strain of bacteria are not good in flavor and are easy to smell. Contents of the invention [0003] In order to overcome the above-mentioned disadvantages of the prior art, the present invention provides a method for producing fragrant fermented soya bean, which adopts multi-strain koji making, anaerobic fermentation, and biodegradation deodorization technology. The fermentation period is short. [0004] The present invention is realized by the following technical schem...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/20A23L27/10A23L11/00
Inventor 袁珍虎
Owner 袁珍虎
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