Fermented soybean fermentation device

Abstract

The invention relates to the field of food processing, in particular discloses a fermented soybean fermentation device. A temperature detection device in the device can monitor the temperature of fermented soybeans in real time so as to enable the fermentation temperature of the fermented soybeans to be controlled at the proper temperature, enable aspergillus or bacterial protease to quickly decompose the protein at the proper temperature and further accelerate the fermentation speed of the fermented soybeans; a vat is placed in water bath in a suspending way, and the ambient temperature of the vat is maintained to be uniform and stable, so that the temperature of the fermented soybeans in the vat is maintained to be uniform and stable. After the scheme is adopted, the fermentation temperature of the fermented soybeans can be accurately controlled, and the fermentation time is shortened.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a soybean meal fermentation device. Background technique [0002] Tempeh is a traditional Chinese characteristic fermented bean product seasoning. Tempeh uses black soybeans or soybeans as the main raw material, and uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of enzymes and delay the fermentation process. . [0003] In the traditional processing technology of fermented soybeans, after mixing fermented soybeans with koji, put fermented fermented soybeans into the crockery. Aspergillus or bacterial protease will decompose the protein in soybeans. During the fermentation process, workers need to clean the crockery every day. The temperature of the fermented soya bean is measured more than 3 times to keep t...

AI Technical Summary

Problems solved by technology

[0003] In the traditional processing technology of fermented soybeans, after mixing fermented soybeans with koji, put fermented fermented soybeans into the crockery. Aspergillus or bacterial protease will decompose the protein in soybeans. During the fermentation process, workers need to clean the crockery every day. The temperature of the fermented soya bean is measured more than 3 times to keep the temperature of the fermented soya bean at 42-45 degrees Celsius. Manual measurement is time-consuming and laborious, and the temperature of the fermented soya bean cannot be measured in real time. The temperature during the period is not at 42-45 degrees Celsius When it is within the range, it will affect the fermentation speed of tempeh, resulting in an increase in the fermentation time of tempeh

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