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Method for producing flavor fermented blank bean

A production method and technology of fermented soya bean, applied in food preparation, application, food science, etc., can solve the problems of no fragrance, general taste, etc., and achieve the effect of good taste

Inactive Publication Date: 2013-12-25
李世权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tempeh produced by this process has a general taste and basically no fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing flavored tempeh, comprising:

[0025] It is composed of the following raw material weight ratio: 50kg of original fermented soya bean, 3kg of white wine, 7kg of edible salt, 3kg of dried monk fruit, 1kg of licorice, 0.25kg of sugar, 0.05kg of monosodium glutamate, 2kg of kudzu root, 2kg of honeysuckle, 5kg of red pepper; The method includes the following steps:

[0026] 1) Crush 3kg of dried Luo Han Guo, put the crushed Luo Han Guo and 15 kg of water into a pot and boil for 1.5 hours, and filter the resulting liquid;

[0027] 2) Put 2kg of kudzu root, 2kg of honeysuckle and 10kg of water into the pot and cook for 0.5 hours, then filter the resulting liquid;

[0028] 3) Dry 1kg of licorice in the sun, and then crush it into powder;

[0029] 4) Add 0.25kg of white wine to 50kg of original tempeh, stir evenly, add the licorice powder obtained in step 3 after 30 minutes, stir evenly, add the liquid obtained in step 2 after 10 minutes, stir evenly, a...

Embodiment 2

[0033] A method for preparing flavored tempeh, comprising:

[0034] It is composed of the following raw material weight ratio: 60kg of original fermented soya bean, 5kg of white wine, 10kg of edible salt, 4kg of dried Luo Han Guo, 3kg of licorice, 1kg of white sugar, 0.2kg of monosodium glutamate, 3kg of kudzu root, 3kg of honeysuckle, 10kg of red pepper; the method of making fermented soya bean using the above raw materials Include the following steps:

[0035] 1) Crush 4kg of dried Luo Han Guo, put the crushed Luo Han Guo and 20 kg of water into a pot and cook for 2 hours, and filter the resulting liquid;

[0036] 2) Put 3kg of kudzu root, 3kg of honeysuckle and 15kg of water into the pot and cook for 1 hour, then filter the resulting liquid;

[0037] 3) Dry 3kg of licorice in the sun, and then crush it into powder;

[0038] 4) Add 5kg of white wine to 60kg of original tempeh, stir evenly, add the licorice powder obtained in step 3 after 35 minutes, stir evenly, add the li...

Embodiment 3

[0042] A method for preparing flavored tempeh, comprising:

[0043] It is composed of the following raw material weight ratio: 60kg of original fermented soya bean, 5kg of white wine, 15kg of edible salt, 5kg of dried Luo Han Guo, 5kg of licorice, 1.25kg of white sugar, 0.25kg of monosodium glutamate, 5kg of kudzu root, 5kg of honeysuckle, and 15kg of red pepper; The method includes the following steps:

[0044] 1) Crush 5kg of dried Luo Han Guo, then put Luo Han Guo and 25 kg of water into a pot and cook for 2 hours, then filter the resulting liquid;

[0045] 2) Put 5kg of kudzu root, 5kg of honeysuckle and 25kg of water into the pot and cook for 1 hour, then filter the resulting liquid;

[0046] 3) Dry 5kg of licorice in the sun, and then crush it into powder;

[0047] 4) Add 5kg of white wine to 60kg of original tempeh, stir evenly, add the licorice powder obtained in step 3 after 40 minutes, stir evenly, add the liquid obtained in step 2 after 12 minutes, stir evenly, ad...

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Abstract

The invention relates to a method for producing flavor fermented blank bean. The flavor fermented blank bean comprises the following raw materials in parts by weight: 50-60 parts of original-flavor fermented blank bean, 1-5 parts of white spirits, 5-15 parts of edible salt, 1-5 pars of dried momordica grosvenori, 1-5 parts of glycyrrhiza uralensis, 0.25-1.25 parts of white sugar, 0.05-0.25 part of monosodium glutamate, 1-5 parts of radix puerariae, 1-5 parts of honeysuckle, 5-15 parts of red peppers, 5-15 parts of a ginger juice, and 10-15 parts of mashed garlic. With the raw materials and the improved fermented blank bean process, the prepared fermented blank bean has good taste and strong and pervasive bean fragrant, is suitable for different groups of people, and also can clear heat and remove toxicity.

Description

technical field [0001] The invention relates to a method for preparing flavored tempeh. technical background [0002] Douchi is a traditional fermented soy product in my country. It was created during the Spring and Autumn Period and the Warring States Period. As early as the Han Dynasty, it was known as being able to "harmonize the five flavors". "Chu Ci, Evocation" has "big bitter, salty and sour", which is annotated as tempeh, which is delicious and delicious, with a unique aroma, rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins and other nutrients. And it has a certain health effect. [0003] The processing process of traditional tempeh is: cleaning-frying-fermentation-blending-drying-finished. The main points of operation are: 1. Cleaning: select and remove insect-eaten and some impurities in soybeans; 2. Frying: put the cleaned soybeans into the pot and fry until half-cooked, do not fry them; Soybeans are boiled ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/20A23L33/10
Inventor 李世权
Owner 李世权
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