Fermented soya beans with perilla leaves
A technology of perilla leaves and tempeh, applied in the field of food processing, can solve the problems of monotonous taste of tempeh and inability to meet market demands, etc.
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[0013] Embodiment, a fermented soya bean containing perilla leaves is characterized in that the material is composed of the following: soybeans, perilla leaves, garlic, shallots, salt, Chinese prickly ash, star anise, sugar, vegetable oil; the production method is:
[0014] (1) Select soybeans, wash them, and soak them for 24-30 hours;
[0015] (2) Cook the soybeans, then inoculate, make koji, ferment, and filter to obtain fermented soybean meal;
[0016] (3) Wash and chop the perilla leaves, garlic and shallots, grind the peppercorns and star anise into powder, and set aside;
[0017] (4) Fermented fermented soya bean fermented soybeans obtained through filtration are steamed, and vegetable oil, (3), salt, and sugar are added during the steaming process;
[0018] (5) Sterilize, fill and inspect at last.
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