CN107343603A - A kind of preparation method of characteristic fermented soya bean - Google Patents
A kind of preparation method of characteristic fermented soya bean Download PDFInfo
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- CN107343603A CN107343603A CN201610288038.2A CN201610288038A CN107343603A CN 107343603 A CN107343603 A CN 107343603A CN 201610288038 A CN201610288038 A CN 201610288038A CN 107343603 A CN107343603 A CN 107343603A
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Abstract
The invention discloses a kind of preparation method of characteristic fermented soya bean：Including raw material screening, washing, immersion, boiling, koji-making, ferment, dry, the process such as finished product is made, the fermented soya bean product of the present invention contains the nutriments such as abundant protein, fat, carbohydrate and several mineral materials and vitamin, make one to increase appetite with its distinctive fragrance, promote to absorb, and it is direct-edible, bring more convenient, quick, hygienic, nutrition eating method to be accustomed to the crowd of edible lobster sauce cake.
Description
Technical field
The present invention relates to field of food industry, and in particular to a kind of preparation method of characteristic fermented soya bean.
Background technology
Fermented soya bean are Chinese Han nationality's characteristic fermented bean products flavorings, fermented soya bean are using black soya bean or soya bean as primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, the methods of adding salt plus wine, drying, the vigor of inhibitory enzyme, delay fermentation process and be made.Fermented soya bean are adapted to solve raw meat seasoning during the culinary art flesh of fish as homely flavouring；Fermented soya bean are a herb again, anemofrigid cold, cold heating, fever and chills headache, sneeze of having a stuffy nose, and stomachache vomiting and diarrhoea person preferably eats；Fermented soya bean contain abundant protein (20%), fatty (7%) and carbohydrate (25%), and the several amino acids containing needed by human body, also containing nutriments such as several mineral materials and vitamins, its distinctive fragrance makes one to increase appetite, promote to absorb, therefore black bean sauce based food is loved by people in recent years.Although the black bean sauce for having different cultivars at present starts to appear on the market, while have unique flavor, black bean sauce nutritious, in good taste few in number.
The content of the invention
The purpose of the present invention is that a kind of unique flavor, characteristic fermented soya bean nutritious, in good taste and preparation method thereof.
A kind of preparation method of characteristic fermented soya bean, it is characterised in that it is made up of the raw material of following weight parts：20 kilograms of black soya bean, jar for making or keeping thick soya bean sauce one.The preparation method of characteristic fermented soya bean includes raw material screening, washing, immersion, boiling, koji-making, ferments, dries, made of the process such as finished product.
The fermented soya bean product of the present invention contains the nutriments such as abundant protein, fat, carbohydrate and several mineral materials and vitamin, make one to increase appetite with its distinctive fragrance, promote to absorb, and it is direct-edible, bring more convenient, quick, hygienic, nutrition eating method to be accustomed to the crowd of edible lobster sauce cake.
Specific embodiment
Technical scheme is further illustrated below by specific embodiment.
A kind of preparation method of characteristic fermented soya bean, it is characterised in that：Comprise the following steps：The preparation method of characteristic fermented soya bean includes raw material screening, washing, immersion, boiling, koji-making, ferments, dries, the process such as finished product, specifically carries out in the steps below：
Step 1：A, raw material screening:Be selected to it is ripe fully, full grains uniformly, thin skin meat is more, goes bad and the black soybean that has certain freshness is advisable without worm-eaten, without going rotten.
B, wash:Sand grains impurity being mixed with soybean etc. is repeatedly washed away with a small amount of water.
C, soak:The purpose of immersion is black soya bean is absorbed certain moisture, to be rapidly reached appropriate denaturation in steaming;Starchiness is set to be easy to be gelatinized, the nutritional ingredient required for dissolution mould;Moisture necessary to supplying fungus growth.Soak time is unsuitable too short.When soybean absorptivity<When 67%, yeast making process is obviously prolonged, and fermented rear manufactured fermented soya bean are not soft.If soak time extends, absorptivity>When 95%, soybean water suction is excessive and bursts and loses integrality, and " burning bent " phenomenon can occur during koji-making.Fermented soya bean bitter made of after fermented, and it is rotten easily to go rotten.Therefore, we should select soaking conditionses as 40 DEG C, 150 minutes in production and processing, make big beans absorptivity 82%, and now soybean cubical expansivity is 130%.
D, boiling:The purpose of boiling is to destroy soybean inner molecular structure, protein is moderately denatured, susceptible to hydrolysis, starch reaches gelatinization degree, while can play a part of sterilizing.Determine that conditions of cooking is 1kgf/cm2,15 minutes or normal pressure 150 minutes.
The purpose of koji-making is cooked beans is produced corresponding enzyme system in the presence of mould.Abundant metabolite is produced in brewing process, makes fermented soya bean that there is delicious flavour and peculiar flavour.Soybean after boiling is taken the dish out of the pot, is cooled to 35 DEG C or so, 3042 or TY- II is made in inoculation Shanghai, inoculum concentration 0.5%, mixes thoroughly and enters the room, and is observed after keeping 28 DEG C, 16 hours of room temperature every 6 hours.Koji-making carries out turning over song for the first time for 22 hours or so, and it is mainly loose material to turn over bent, increase space, reduces resistance, adjusts product temperature, prevents temperature from raising and cause burning song or living contaminants.Song is turned over for the second time within 28 hours.Koji-making quality can be improved in good time by turning over song, and turning over song can make the spore of germination suppressed too early, and it is bent excessively slow to turn over, and germ contamination or burning song can be caused because of material heating.When material is covered with mycelia and yellow spore, you can go out song.
Step 2：Fermentation (fermentation of fermented soya bean, is exactly using the protein in caused proteases for decomposing beans in yeast making process, forms the materials such as a certain amount of amino acid, carbohydrate, assign fermented soya bean intrinsic flavor.)
A, fermented soya beans, salted or other wise is washed:Fermented soya bean adhere to many spores and mycelia into curved surface, contain abundant protein and enzyme, if carpospore and mycelia are without washout, continue to remain in into bent surface, after fermented hydrolysis, part is solvable and hydrolyzes, but significant portion is still attached to beans curved surface in the form of spore and mycelia, particularly spore has bitter taste, and bitter taste can be brought to fermented soya bean, and causes color and luster dim.
B, add green alum, beans is become black, while increase light.
C, leaching is stewing:To salt, 0.02% green alum and the suitable quantity of water into addition 18% in song, it is advisable with just neat curved surface, leaching is stewing 12 hours.
D, ferment:By the beans handled well it is bent be fitted into tank to eight, ninety percent expire, be compacted layer by layer during dress, be placed in heat-preservation fermentation in 28 DEG C ~ 32 DEG C thermostatic chambers.Fermentation time is controlled at 15 days or so.
Step 3：Dry fermented soya bean fermentation to finish, taken out from tank and be placed in drying in the air for certain temperature, as finished product.
The content that it is invented is elaborated above.For those skilled in the art, any unit, for anyone, to any obvious change and modification that it is done on the premise of without departing substantially from the principle of the invention, the protection domain of the application appended claims can be all fallen into.
Claims (1)
- A kind of 1. preparation method of characteristic fermented soya bean, it is characterised in that：Comprise the following steps ：Raw material screening, washing, immersion, boiling, koji-making, ferment, dry made of process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610288038.2A CN107343603A (en) | 2016-05-04 | 2016-05-04 | A kind of preparation method of characteristic fermented soya bean |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610288038.2A CN107343603A (en) | 2016-05-04 | 2016-05-04 | A kind of preparation method of characteristic fermented soya bean |
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| CN107343603A true CN107343603A (en) | 2017-11-14 |
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| CN201610288038.2A Pending CN107343603A (en) | 2016-05-04 | 2016-05-04 | A kind of preparation method of characteristic fermented soya bean |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170598A (en) * | 2018-09-28 | 2019-01-11 | 黄果 | A kind of production method of the dry fermented soya bean of tealeaves |
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2016
- 2016-05-04 CN CN201610288038.2A patent/CN107343603A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170598A (en) * | 2018-09-28 | 2019-01-11 | 黄果 | A kind of production method of the dry fermented soya bean of tealeaves |
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Application publication date: 20171114 |
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| WD01 | Invention patent application deemed withdrawn after publication |