CN102550979A - Fermented bean processing method and fermented beans processed therethrough - Google Patents

Abstract

The invention provides a fermented bean processing method and fermented beans processed therethrough. The invention adopts a technical scheme that the fermented bean processing method concretely comprises the following steps: 1, cleaning: removing vermiculate beans and some impurities; 2, frying: frying the well cleaned beans in a pot to medium well, and peeling by a peel grinding machine; 3, steaming: steaming by a food steamer for 1.5-2h until the beans can be crushed into a paste by hands; 4, fermenting: naturally fermenting the obtained bean paste until there are fungi on the beans or filaments can be formed through drawing the beans; 5: blending: mixing the bean paste with salt, ginger, garlic, Chinese prickly ash, anise, cassia, fennel, monosodium glutamate, refined sesame seed oil and capsicum according to a case that each 50kg of the bean paste corresponds with 4kg of salt, 1.5kg of ginger, 1.5kg of garlic, 0.2kg of the Chinese prickly ash, 0.1kg of anise, 0.15kg of cassia, 0.2kg of fennel, 0.3kg of the monosodium glutamate, 0.5kg of the refined sesame seed oil and 0.5kg of capsicum, and uniformly stirring; and 6, airing: airing by laying the obtained beans on a reed mat until 60-80% of water is removed to form the fermented beans. The fermented beans prepared through the processing method have the characteristics of bright color, rich flavor and good mouthfeel.

Description

The processing method of fermented soya bean and the fermented soya bean of processing with this method

Technical field

The present invention relates to the processing method of fermented soya bean and the fermented soya bean of processing with this method.

Background technology

The processing process of tradition fermented soya bean is: cleaning-frying-fermentation-allotment-airing-finished product.Key points for operation are: 1, cleaning: selecting has some impurity that reach of damaging by worms in the soya bean; 2, frying: put into pot to cleaned soya bean and fry, do not fry and stick with paste to half-mature; 3, poach: with poach 3-4 hour, reach the soya bean that fries with hand and be broken into the mud shape and get final product once pinching, the drop branch that anhydrates is subsequent use again; 4, fermentation:, treat that soya bean becomes mildewed or is pulled into silk to get final product the spontaneous fermentation in basin or the container of packing into of soya bean mud; 5, allotment: per 50 kilograms of soya bean mud are admixed 5 kilograms of salt, 0.5 kilogram of five-spice powder, 5 kilograms of ripe parts of soya bean, 0.5 kilogram of capsicum; 6, airing: airing 2-5 days then, the moisture of 60-80% was removed in airing, is finished product.

With the fermented soya bean that this technological process is produced, color and luster is general, and mouthfeel is general, does not have fragrance basically.

Summary of the invention

In order to improve the quality of fermented soya bean, improve the mouthfeel and the fragrance of fermented soya bean, the present invention proposes the processing method of fermented soya bean and the fermented soya bean of processing with this method.

The processing method of fermented soya bean, concrete steps are following:

(1), cleaning: selecting has some impurity that reach of damaging by worms in the soya bean;

(2), frying: it is ripe to eight minutes to put into pot stir-fry to cleaned soya bean with parcher, removes the peel with decorticating mill again;

(3), cook: steamed 1.5-2 hour with food steamer, steam to soya bean and be broken into the mud shape and get final product once pinching with hand;

(4), fermentation:, treat that soya bean becomes mildewed or is pulled into silk to get final product the spontaneous fermentation in basin or the container of packing into of soya bean mud;

(5), allotment: per 50 kilograms of soya bean mud are admixed 4 kilograms of salt, 1.5 kilograms of ginger, 1.5 kilograms of garlics, 0.2 kilogram of Chinese prickly ash, 0.1 kilogram of anise, 0.15 kilogram of cassia bark, 0.2 kilogram of fennel, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of ground sesameseed oil, 0.5 kilogram of capsicum, stir;

(6), airing: be taped against airing on the reed mat, the moisture of 60-80% is removed in airing, is finished product.

A kind of fermented soya bean are to adopt above-mentioned processing method preparation.

Beneficial effect: adopt the fermented soya bean of method of the present invention processing, lovely luster, aromatic flavour, mouthfeel are good.

The specific embodiment

Embodiment 1: the processing method of fermented soya bean, and concrete steps are following:

(1), cleaning: selecting has some impurity that reach of damaging by worms in the soya bean;

(2), frying: it is ripe to eight minutes to put into pot stir-fry to cleaned soya bean with parcher, removes the peel with decorticating mill again;

(3), cook: steamed 2 hours with food steamer, steam to soya bean and be broken into the mud shape and get final product once pinching with hand;

(4), fermentation:, treat that soya bean becomes mildewed or is pulled into silk to get final product the spontaneous fermentation in basin or the container of packing into of soya bean mud;

(5), allotment: per 50 kilograms of soya bean mud are admixed 4 kilograms of salt, 1.5 kilograms of ginger, 1.5 kilograms of garlics, 0.2 kilogram of Chinese prickly ash, 0.1 kilogram of anise, 0.15 kilogram of cassia bark, 0.2 kilogram of fennel, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of ground sesameseed oil, 0.5 kilogram of capsicum, stir;

(6), airing: be taped against on the reed mat airing 2-5 days, 80% moisture is removed in airing, is finished product.

In above embodiment, the moisture that airing is removed needs only moisture between 60-80%, can.

Claims (2)

1. the processing method of fermented soya bean, concrete steps are following:

(1), cleaning: selecting has some impurity that reach of damaging by worms in the soya bean;

(2), frying: it is ripe to eight minutes to put into pot stir-fry to cleaned soya bean with parcher, removes the peel with decorticating mill again;

(3), cook: steamed 1.5-2 hour with food steamer, steam to soya bean and be broken into the mud shape and get final product once pinching with hand;

(4), fermentation:, treat that soya bean becomes mildewed or is pulled into silk to get final product the spontaneous fermentation in basin or the container of packing into of soya bean mud;

(5), allotment: per 50 kilograms of soya bean mud are admixed 4 kilograms of salt, 1.5 kilograms of ginger, 1.5 kilograms of garlics, 0.2 kilogram of Chinese prickly ash, 0.1 kilogram of anise, 0.15 kilogram of cassia bark, 0.2 kilogram of fennel, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of ground sesameseed oil, 0.5 kilogram of capsicum, stir;

(6), airing: be taped against airing on the reed mat, the moisture of 60-80% is removed in airing, is finished product.

2. fermented soya bean is characterized in that: be to adopt the processing method of the described fermented soya bean of claim 1 to prepare.