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Production method of fermented soybeans in water

A production method and a technology for water fermented fermented fermented bean curd, which are applied in the functions of food ingredients, bacteria used in food preparation, and food ingredients as taste improvers, etc., can solve the problems of shortening product production cycle, long production cycle, reducing nutritional and health care value, etc. , to achieve the effect of saving production time, short production time and improving product taste

Inactive Publication Date: 2016-12-07
GUIZHOU XIANGXIAMEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a traditional soybean fermented condiment, tempeh is rich in protein, fat and carbohydrates, and contains a variety of amino acids needed by the human body, as well as a variety of minerals and vitamins and other nutrients. It can be used as a seasoning or as a It is used as medicine, especially fermented soya bean can increase people's appetite with its unique fragrance. As a home-made condiment, it is suitable for seasoning fish when cooking. However, fermented soya bean has a high salt content, and long-term consumption of large amounts may cause excessive salt intake. Too much will cause heart disease, bone hyperplasia, high blood pressure and other cardiovascular and cerebrovascular diseases, reducing its nutritional and health value. In addition, too high salinity will also cause the production cycle to be too long because the enzyme activity produced by microorganisms is inhibited; Low-salinity processing technology can shorten the production cycle of products and reduce damage to health, but it is vulnerable to microbial infection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of preparation method of fermented soya bean, and the steps are as follows:

[0023] 1. Raw material preparation:

[0024] 1) Preparation of raw and auxiliary materials: 25.65kg of soybeans, 1.3kg of dried chili, 0.4kg of ginger, 0.18kg of cayenne, 0.18kg of natural spices, 0.15kg of salt, 0.3kg of shiitake mushrooms, and 0.25kg of fungus;

[0025] 2) Tea juice preparation: 1L tartary buckwheat tea, 1.2L lotus leaf tea, 0.5L brown rice tea, 7.7L jasmine tea;

[0026] 2. Production of tempeh water:

[0027] 1) Bean selection: use small soybeans produced in the south, and manually screen to remove sediment, impurities, heterochromatic beans and moldy rotten beans;

[0028] 2) Washing and soaking: After washing the selected soybeans, soak them in cold water for about 40 minutes;

[0029] 3) Cooking: put soaked soybeans in a pot, boil on high heat, then boil on low heat for 10 hours, take out the pot and let it cool until the materi...

Embodiment 2

[0037] 1. Raw material preparation:

[0038] 1) Preparation of raw and auxiliary materials: 25.65kg of soybeans, 1.3kg of dried chili, 0.4kg of ginger, 0.18kg of cayenne, 0.18kg of natural spices, 0.15kg of salt, 0.3kg of shiitake mushrooms, and 0.25kg of fungus;

[0039] 2) Tea juice preparation: 1.6L tartary buckwheat tea, 2L lotus leaf tea, 0.7L brown rice tea, 15.8L jasmine tea;

[0040] 2. Production of tempeh water:

[0041] 1) Bean selection: use small soybeans produced in the south, and manually screen to remove sediment, impurities, heterochromatic beans and moldy rotten beans;

[0042] 2) Washing and soaking: After washing the selected soybeans, soak them in cold water for about 40 minutes;

[0043] 3) Cooking: put the soaked soybeans in a pot, boil on high heat, then boil on low heat for 10 hours, take out the pot and spread to cool until the material temperature is 33°C;

[0044] 4) Primary fermentation: Place the cooked soybeans in a fermentation room, keep the...

Embodiment 3

[0051] 1. Raw material preparation:

[0052] 1) Preparation of raw and auxiliary materials: 24.3kg of soybeans, 1kg of dried chili, 0.5kg of ginger, 0.2kg of cayenne, 0.15kg of natural spices, 0.2kg of salt, 0.2kg of shiitake mushrooms, and 0.4kg of fungus;

[0053] 2) Tea juice preparation: 0.8L tartary buckwheat tea, 1.5L lotus leaf tea, 0.7L brown rice tea, 7L jasmine tea;

[0054] 2. Production of tempeh water:

[0055] 1) Bean selection: use small soybeans produced in the south, and manually screen to remove sediment, impurities, heterochromatic beans and moldy rotten beans;

[0056] 2) Washing and soaking: After washing the selected soybeans, soak them in cold water for about 40 minutes;

[0057] 3) Cooking: put soaked soybeans in a pot, boil on high heat, then boil on low heat for 10 hours, take out the pot and let cool until the material temperature is 34°C;

[0058] 4) Primary fermentation: Place the cooked soybeans in a fermentation room, keep the room temperature a...

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PUM

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Abstract

The invention relates to technical field of fermented food, in particular to a production method of fermented soybeans in water. The method comprises following steps sequentially: soybean selection, washing and soaking, cooking, primary fermentation, secondary mixing and fermentation, mixing, filling, boxing and tertiary fermentation. Fermented soybean products produced with the method have balanced nutrition, the stable quality, the delicious and unique taste and the health-care effects of enhancing immunity, reducing blood sugar, blood lipid and cholesterol, clearing heat and removing toxins, the production time is short with the method, the products can be directly sent for sale after secondary fermentation, and microbial contamination is effectively avoided.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a method for preparing fermented soybeans. Background technique [0002] As a traditional soybean fermented condiment, tempeh is rich in protein, fat and carbohydrates, and contains a variety of amino acids needed by the human body, as well as a variety of minerals and vitamins and other nutrients. It can be used as a seasoning or as a It is used as medicine, especially fermented soya bean can increase people's appetite with its unique fragrance. As a home-made condiment, it is suitable for seasoning fish when cooking. However, fermented soya bean has a high salt content, and long-term consumption of large amounts may cause excessive salt intake. Too much will cause heart disease, bone hyperplasia, high blood pressure and other cardiovascular and cerebrovascular diseases, reducing its nutritional and health value. In addition, too high salinity will also cause the producti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2400/51A23V2200/324A23V2200/16A23V2250/21A23V2250/214
Inventor 邓盛毅
Owner GUIZHOU XIANGXIAMEI FOOD CO LTD
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