CN100411534C

CN100411534C - Fresh raising bean and its prepn. method

Info

Publication number: CN100411534C
Application number: CNB2005100384055A
Authority: CN
Inventors: 房浩; 房文明
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-14
Filing date: 2005-03-14
Publication date: 2008-08-20
Anticipated expiration: 2025-03-14
Also published as: CN1833535A

Abstract

The present invention discloses a fresh germinating bean and a preparation method thereof. The fresh germinating bean is composed of the following components by weight percentages: 30 to 60% of soybeans, 15 to 30% of water, 8 to 15% of salt, 1 to 6% of ginger, 2 to 10% of hot pepper, 0.1 to 0.5% of wild pepper, 0.1 to 0.5% of white gourds, 1 to 8% of carrots, and 0.03 to 0.08% of common fennel. The preparation method for the fresh germinating bean is completed according to the following procedures: (a) bean boiling: the soybeans which are washed are put in a pan and are heated until the soybeans are thoroughly soft; (b) fermentation: the soybeans in a sealed container are fermented between 20 DEG C and 35 DEG C for 2 to 4 days; (c) mixing: the beans, the water boiling the beans, the salt, the hot pepper, the wild pepper, the ginger, the white gourds, the carrots, the common fennel are evenly mixed; (d) curing: the composition is stored between 1 to 10 DEG C for about 15 days. The fresh germinating bean has good impression, and has complete color, taste and nutrition. The making technology of the fresh germinating bean is advanced and sanitary.

Description

Fresh raising bean and preparation method thereof

Technical field:

The present invention relates to field of food, relate in particular to fresh raising bean in the flavouring and preparation method thereof.

Background technology:

Be that the primary raw material fresh raising bean kind of making is more with the soya bean, owing to be by fermentation all, and add multiple condiment and make that its mouthfeel is also comparatively delicious, as go with rice or bread, flavouring, very popular.Traditional preparation method is that bean or pea are boiled, and at room temperature after the fermentation, adds condiment and mix thoroughly, promptly is placed on open-air solarization system and forms, and its production technology is backward, efficient is low, unhygienic, and mouthfeel is also uneven.

Summary of the invention:

The purpose of this invention is to provide a kind of tasty mouthfeel, contain the fresh raising bean of multiple auxiliary material, condiment, another object of the present invention provides a kind of production technology advanced person of above-mentioned fresh raising bean, the preparation method of health.

Technical scheme of the present invention is achieved in that a kind of fresh raising bean, and this fresh raising bean contains following component and forms soya bean 30～60% by weight percentage, water 15～30%, salt 8～15%, ginger 1～6%, capsicum 2～10%, Chinese prickly ash 0.1～0.5%, wax gourd 5～10%.

In above-mentioned composition, this fresh raising bean can contain carrot 1～8% by weight percentage, and it can play the impression of improving composition, simultaneously the nutrition of composition is more enriched; Also can contain 0.03～0.08 fennel seeds by weight percentage in the component of this fresh raising bean, and it is edible to make its taste be more suitable for the crowd of the Northwest.

The preparation method of fresh raising bean finishes according to the following steps:

(a) boil beans: by above-mentioned percentage by weight soya bean and the water cleaned are put into pot, be heated to about 100～105 ℃ of boiling, after keeping 2-4 hour under this state, allow it naturally cool to 20～35 ℃, and in 20～35 ℃ of insulations 18-22 hour;

(b) fermentation: above-mentioned well-done bean or pea are carried out liquid-solid separation, bean or pea are put into container, between 20～35 ℃ heat-preservation fermentation 2-4 days;

(c) mix: will boil beans water by above-mentioned percentage by weight and put into above-mentioned container and mix, and add salt, capsicum, Chinese prickly ash, ginger, wax gourd, carrot, fennel seeds again, and mix with bean or pea;

(d) slaking: the composition after above-mentioned the mixing is incubated between 1-10 ℃ deposits about 15 days.

The beans water that boils after the above-mentioned liquid-solid separation should be kept next procedure and use in room temperature preservation; Described fermentation should be made encapsulation process after container is put into bean or pea.

Beneficial effect:

The present invention adds wax gourd, the carrot of multiple auxiliary material as adding in fresh raising bean, and condiment, not only make the taste of fresh raising bean finished product more delicious, and make fresh raising bean nutrition abundanter, simultaneously, the green wax gourd of adding, red, yellow carrot, making the fresh raising bean impression better, is that look, flavor, nutrition are various.

In the manufacture craft of fresh raising bean, because fermentation temperature, curing temperature all is an electrical equipment control, design temperature as required, overcome natural fermented, the curing time is long, variations in temperature is big, be subjected to season, weather effect big, and cause the delicate flavour of finished product, the shortcoming that mouthfeel differs, especially slaking, can not only guarantee the unanimity of fresh raising bean quality, what is more important has overcome open-air airing vulnerable to pollution, the antihygienic major defect of finished product.

The specific embodiment:

Get 40 jin of the soya beans of selected mistake, eluriate 2-3 all over after put into pot, add 20 jin in water, Fast Heating is until about 100～105 ℃ of boiling, under fluidized state, keep 3 hours crisp mashed to bean or pea, allow it naturally cool to 25 ℃ of degree, and be incubated 22 hours again in this temperature; Well-done bean or pea are carried out liquid-solid separation, be about to soya bean and pull out from boil beans water, put into container and good seal, 25 ℃ ± 2 ℃ heat-preservation fermentations 3 days, beans was thick at this moment, and gives out fragrance, boiled beans water and put into another container and keep; Then the above-mentioned beans water that boils is added in the round with bean or pea after the fermentation and mixes, again with 12 jin of salt, 6 jin of the broken foams of capsicum, 0.2 jin of zanthoxylum powder, 4 jin of shredded gingers, 16 jin of wax gourd fourths, and mix, will seal of vessel good, between 1-10 ℃, be incubated and deposit about 2 weeks, be edible, can bottle or pack listing.

In above-mentioned composition, add 2 jin of red and yellow carrots again, repeat the method for the foregoing description, can obtain bright fresh raising bean finished product.

In above-mentioned composition, add 0.04 jin of fennel seeds again, repeat the method for the foregoing description, can obtain the fresh raising bean finished product of another local flavor.

Claims

1. a fresh raising bean is characterized in that this fresh raising bean is composed of the following components by weight percentage: soya bean 30～60%, water 15～30%, salt 8～15%, ginger 1～6%, capsicum 2～10%, Chinese prickly ash 0.1～0.5%, wax gourd 5～20%.

2. fresh raising bean as claimed in claim 1 is characterized in that the component of this fresh raising bean contains carrot 1～8% by weight percentage.

3. fresh raising bean as claimed in claim 2 is characterized in that the component of this fresh raising bean contains fennel seeds 0.03～0.08% by weight percentage.

4. the method for preparing the described fresh raising bean of claim 3 is characterized in that this method is made up of following steps:

(a) boil beans: soya bean and the water cleaned are put into pot, be heated to 100～105 ℃ of boilings, after keeping 2-4 hour under this state, allow it naturally cool to 20～35 ℃, and in 20～35 ℃ of insulations 18-22 hour;

(b) fermentation: above-mentioned well-done bean or pea are carried out liquid-solid separation, bean or pea are put into container, heat-preservation fermentation is 24 days between 20～35 ℃;

(c) mix: will boil beans water and put into above-mentioned container and mix, and add salt, capsicum, Chinese prickly ash, ginger, wax gourd, carrot, fennel seeds again, and mix with bean or pea;

5. the preparation method of fresh raising bean as claimed in claim 4 is characterized in that described liquid-solid separation, and the liquid after the separation promptly boils beans water should be stand-by in room temperature preservation.

6. the preparation method of fresh raising bean as claimed in claim 4 is characterized in that described fermentation, should make encapsulation process after container is put into bean or pea.