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Method for preparing fermented soybeans in water

A production method and technology of fermented soya bean, which is applied in the direction of antimicrobial preservation of food components, food science, food preservation, etc., can solve problems such as rancidity of fermented soya bean, and achieve the effects of avoiding rancidity, shortening production time, and increasing production efficiency

Inactive Publication Date: 2017-08-11
YUQING COUNTY TOAST FLAVOR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention intends to provide a method for making fermented soya beans, so as to solve the phenomenon that fermented soya bean currently produced is prone to rancidity

Method used

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  • Method for preparing fermented soybeans in water

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The application provides a method for preparing fermented soya beans, comprising the following steps:

[0025] Step 1. Raw material processing: take 1500g of soybeans, soak them in warm water at 25°C for 3.5 hours, then take out the soybeans, and steam them under a pressure of 0.15Mpa for 12 minutes to obtain steamed soybeans;

[0026] Step 2. Cultivation of tempeh koji: When the cooked beans are naturally cooled to 45~50°C, wrap the soybeans with a cloth, put them into a cardboard box filled with space cotton, and cover the top with a cotton pillow to keep warm. Place at 26°C for 25 hours, remove the cotton pillow, and continue to stand for 36 hours to obtain Douchi Koji;

[0027] Step 3. Fermentation: Add 400g of salt, 350g of ginger rice and 10g of Zanthoxylum bungeanum to the tempeh koji, put them together into a fermenter that has been cleaned and steam sterilized, then add 3700ml of cold boiled water, stir evenly, cover and ferment. The room temperature is contro...

Embodiment 2

[0032] The difference between this embodiment and embodiment 1 is that during the fermentation period, the fermented soya bean is not stirred regularly.

Embodiment 3

[0034] The difference between this embodiment and Embodiment 1 is that no lemon slices are added to adjust the pH value of the tempeh water.

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Abstract

The invention discloses a method for preparing fermented soybeans in water. The method comprises the specific steps of step one, raw material treatment: after soybeans are soaked by warm water, steaming is performed for 9-15 min under pressurization of 0.15 Mpa; step two, fermented soya bean yeast cultivation; step three, fermentation: during the fermentation period, stirring is performed slightly every 12 h; step four, pH adjustment: 8-10 lemon slices are placed on the surfaces of the fermented soybeans in water, warm water with the temperature of 30 EDG C to 35 DEG C is sprayed to the lemon slices uniformly by a watering pot, the spraying amount of the warm water is 0.5 kg, the lemon slices are covered and placed for 1 h after spraying, and the lemon slices are taken out; step five, seasoning: 40 g of pepper is added, and the mixture is stirred uniformly; step six, sterilization and filling: the mixture is heated to 90 DEG C to 93 DEG C, the temperature is kept for 20 min, and filling is performed while the mixture is hot. According to the method for preparing the fermented soybeans in water, complete appearances of the soybeans can be kept, the processing time is shortened, the phenomena of rancidity and stinking are avoided, and the expiration date of the fermented soybeans in water is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fermented food, in particular to a method for preparing fermented soybeans. Background technique [0002] Guizhou Province has a long history of home-made bacteria-type fermented soy beans. The fermented soya beans not only has the characteristics of spicy and delicious, suitable for saltiness and moderate viscosity. It also has health functions such as warming the spleen, nourishing qi and tonifying the kidney, nourishing and moistening dryness, relaxing tendons and activating collaterals, so it is a local folk famous special condiment. [0003] The production process of Guizhou folk bacterial-type tempeh is to cover the cooked black beans or soybeans with straw or pumpkin leaves for heat preservation before winter and spring. After 2 days, the bacteria multiply on the surface of the bean, and slime appears, which can be drawn into silk and has a special fragrance. Add salt, white wine and other auxilia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/00A23L3/3508A23L11/50
CPCA23L3/3508A23V2002/00A23V2200/10A23V2250/032
Inventor 戴建忠
Owner YUQING COUNTY TOAST FLAVOR FOOD
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