Method for preparing natto from fringed iris herb leaves
A technology for butterfly flower and water fermented fermented bean, which is applied in the field of water fermented fermented fermented bean, can solve the problems of easy deterioration and mildew, and achieve the effects of long storage time, unique flavor and aroma
Inactive Publication Date: 2015-03-25
张婷
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Problems solved by technology
But because it is rich in nutrients, it is easy to deteriorate, and once it is touched with raw water, it is easy to mold
Method used
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Embodiment 1
[0010] Example 1: Cook 5kg soybeans and filter water for later use; collect 20 wild iris leaves and wash them, and then lay 2 layers of iris leaves in a round wide-mouthed container; pour the filtered soybeans on the iris Then use 2 layers of iris leaves to completely cover the soybeans from above; leave the container to stand and ferment for 3 days at a temperature of 30-45℃ to obtain tempeh; wash 10 iris leaves and 10 zong leaves each Soak in 2000ml water in the earthen jar for 3 days, remove the iris leaves and zong leaves, put them in the fermented tempeh soak jar to nourish, add ginger powder, tomato powder and wine during the nourishment process of the soak jar.
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The invention discloses a method for preparing natto from fringed iris herb leaves. The method comprises the following steps: cooking soybeans, and draining for later use; washing the wild fringed iris herb leaves and laying the fringed iris herb leaves in a circular wide-opening container according to 2-3 layers; pouring the drained soybeans on the fringed iris herb leaves; completely covering and tightly wrapping the soybeans by using another 2-3 layers of fringed iris herb leaves; standing and fermenting in the container for 2-4 days in the temperature environment being at 30-45 DEG C to obtain fermented soybeans; washing the fringed iris herb leaves and bamboo leaves and immersing the leaves into a soil jar for 2-4 days; fishing out the fringed iris herb leaves and the bamboo leaves, and putting the fermented soybeans to be subjected to immersing nourishing in the jar; and adding ginger powder, tomato powder and wine in the immersing nourishing process in the jar. The natto produced by adopting the method disclosed by the invention is purely natural and has no additives, has the long preservation time and the unique flavor and aroma, and can be used as a cooking seasoning or added into hotpot sauce, so that the natto is a brand-new delicious food.
Description
Technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing water tempeh with iris leaves. Background technique [0002] Tempeh is a traditional fermented soy product in my country. As early as the Han Dynasty, it was known as "harmonizing the five flavors". The traditional tempeh is mainly water tempeh, which can be used as a hot pot base to make the famous tempeh hot pot in Yunnan and Guizhou, or it can be added to the hot pot dipped in water to increase the flavor. [0003] Tempeh is delicious and unique, rich in protein, many kinds of amino acids and other nutrients. But because it is rich in nutrients, it is easy to deteriorate. Once it is stained with raw water, it is easy to mold. Therefore, the preservation of tempeh is very important. Smoked and roasted tempeh into dried tempeh can solve this problem, and this kind of dried tempeh also has a unique flavor that water tempeh does not have. Summary of the invention...
Claims
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IPC IPC(8): A23L1/20A23L1/23A23L11/00A23L27/24
CPCA23L11/50
Inventor 张婷
Owner 张婷
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