Long-shelf-life fermented soybean and preparation method thereof

Abstract

The invention discloses long-shelf-life fermented soybean. The long-shelf-life fermented soybean is prepared from black soybeans, salt, peppers, Fructus Litseae, Fructus Zanthoxyli, borneol, Radix Scutellariae, Cortex Pseudolaricis and purified water. The long-shelf-life fermented soybean is free of colorants, additives and the like and low in harmful substance content and belongs to purely natural fermented green safe food; a finished production of the long-shelf-life fermented soybean is black brown, oily, glossy, tasty, tender, free of astringent taste, refreshing and rich in flavor and imperishable in aroma after long-time storage; by addition of the Chinese herbal medicines, the shelf life of the fermented soybean is remarkably prolonged while the fermented soybean has dietary therapy efficacies of Qi regulating, stasis removing, liver protection, diuresis promoting, antibacterial and anticancer efficacies and the like, and high edible and healthcare values are achieved. In addition, the preparation method is scientific and reasonable in process, preparation time is shortened by 60-80% as compared with that of a traditional preparation method, and the preparation method is suitable for large-scale factory production and high in promotion value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a light fermented soya bean with a long shelf life and a preparation method thereof. Background technique [0002] Douchi is mainly made of black beans or soybeans. There are many types of Douchi. According to the processing raw materials, it can be divided into black Douchi and yellow Douchi. According to the taste, it can be divided into salty Douchi, light Douchi and wine Douchi. The nutritional value of fermented soybeans is very high: First, fermented soybeans contain high soybean kinase, which has the effect of dissolving blood clots; second, fermented soybeans contain a variety of nutrients, which can improve the gastrointestinal flora, and eating fermented soybeans often can also help Digest, prevent disease, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, relieve pain, prevent cancer and improve liver detoxification function; [0003...

AI Technical Summary

Problems solved by technology

Existing fermented soybeans usually have the problems of perishability and difficulty in preservation. Once stored carelessly, when in contact with outside air moisture for a long time, it is very easy to mold and deteriorate, especially for light fermented soybeans.

In order to improve the shelf life, preservative additives are usually added to commercially available tempeh to prolong the shelf life, but this method will not only reduce the nutritional value of tempeh, but also cause damage to the human body if consumed for a long time

In addition, the existing fermented soya bean production method takes a long time, ranging from a few months to a month, which is not conducive to mass production, and the aroma of the fermented soya bean is easy to emit, and contains more harmful substances produced by fermentation. Substances such as furans, biogenic amines, etc.