CN104187442A - Original oil fermented soya bean and manufacturing method thereof - Google Patents
Original oil fermented soya bean and manufacturing method thereof Download PDFInfo
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- CN104187442A CN104187442A CN201410350818.6A CN201410350818A CN104187442A CN 104187442 A CN104187442 A CN 104187442A CN 201410350818 A CN201410350818 A CN 201410350818A CN 104187442 A CN104187442 A CN 104187442A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an original oil fermented soya bean and a manufacturing method thereof. The original oil fermented soya bean comprises: 80-120 parts of black bean, 10-20 parts of red yeast rice, 5-10 parts of manyprickle acanthopanax root, 2-7 parts of radix codonopsis, 5-10 parts of apples, 5-10 parts of clausena dentata, 1-2 parts of star anise, 2-4 parts of radix glycyrrhizae, 1-2 parts of pericarpium citri reticulatae powder, 3-5 parts of cinnamon powder, 1-3 parts of curry powder, 3-5 parts of chilli and 8-12 parts of salt. A conventional manufacturing technology of the original oil fermented soya bean is improved without addition of any preservative and additive so that harmful substances generated in a fermentation process is reduced. With addition of the apples, the original oil fermented soya bean is more refreshing and delicious in taste. Meanwhile, the apples are rich in vitamin C so that generation of nitrites can be effectively inhibited and the original oil fermented soya bean is beneficial to human health. With the addition of the traditional Chinese medicines such as the radix codonopsis, the manyprickle acanthopanax root, the clausena dentata and the like, the original oil fermented soya bean has a certain health-caring effect.
Description
Technical field
The present invention relates to a kind of food manufacturing field, particularly a kind of crude oil fermented soya bean and preparation method thereof.
Background technology
Fermented soya bean are traditional zymotic bean product of a kind of health, and the production that has just started fermented soya bean in Qin period China, is called deep and remote bean.Its gas is strong, flavour deliciousness can go with rice or bread pickles also can be used for cooking.In fermented soya bean, be rich in the necessary amino acid of human body and rich in protein, and have certain medical value.Traditional Chinese medicine thinks that fermented soya bean are flat, and sweet and slightly bitter taste has the effect of inducing sweat and dispelling exogenous evils, clearing heat for promoting eruption, wide middle relieving restlessness, Xuan Yu removing toxic substances, the headache that can cure cold, uncomfortable in chest be tired of vomit, the illness such as typhoid fever fever and chills and food poisoning.Fermented soya bean advantage is a lot of, is well received by consumers.But existing fermented soya bean nutritive value is not abundant, and taste is too single, although manufacture craft is simple, the quality guarantee period is short, apt to deteriorate, easily produces during the fermentation nitrite the healthy of people worked the mischief.
Summary of the invention
One of object of the present invention is to provide a kind of crude oil fermented soya bean, and its rich in taste exquisiteness, does not add any anticorrisive agent; Be rich in the effectively generation of stopping fermentation process nitrite of vitamin C; Adding of Randia cochinchinensis, wilsonii, Radix Codonopsis, makes fermented soya bean have the stomach of building invigorating the spleen, the dampness elimination of eliminating the phlegm, and tonifying middle-Jiao and Qi, antifatigue, strengthens effect of body immunity; Red yeast rice can reduce blood fat and the blood pressure of human body, and after red yeast rice ferments, its derivative has very the strong anti-oxidation antitumaous effect of holding concurrently, and produces amino acid, the unrighted acid of needed by human; Two of object of the present invention is to provide a kind of preparation method of crude oil fermented soya bean, by soaking and steaming operation, the microorganism that can kill in black soya bean is removed beany flavor, makes black soya bean softening, and the protein generation sex change in black soya bean is during the fermentation more easily by enzyme hydrolysis simultaneously; In the time of fermentation fermented soya bean, add aspergillus oryzae and the mould two kinds of bacterial classifications that become mildewed in the local flavor that does not change fermented soya bean, to obtain producing the fermented soya bean product of protease and pectase, economy is healthy; Fermented soya bean are repeatedly fermented, in the time fermenting for the third time, have a hot stage, can effectively suppress and kill the growth of harmful miscellaneous bacteria, and can make the become mildewed mould and monascus raised growth breeding useful to fermented soya bean fermentation, can discharge more proteolytic enzyme; By red yeast rice and apple mixed culture fermentation, gained filtrate is the mixture of fruit wine and rice wine, and black soya bean is immersed in filtrate, makes to immerse meter Xiang Yu fruital in black soya bean, and mouthfeel is sweet-smelling more, and has extended the shelf-life of fermented soya bean; When fermented soya bean and Chinese medicine are fermented jointly, adopt layering zymotechnique, each fermentate is fermented voluntarily, fermentate produces beneficiating ingredient separately during the fermentation, and the nutritional labeling in mixed product can be complemented each other.
The technical solution used in the present invention is:
A kind of crude oil fermented soya bean and preparation method thereof, are made up of the stock and adjunct of following weight portion: black soya bean 80～120, red yeast rice 10～20, wilsonii 5～10, Radix Codonopsis 2～7, apple 5～10, Randia cochinchinensis 5～10, anise 1～2, Radix Glycyrrhizae 2～4, dried orange peel powder 1～2, ground cinnamon 3～5, curry powder 1～3, capsicum 3～5, refined salt 8～12.
A preparation method for crude oil fermented soya bean, comprises the following steps:
Step 1, by 8～15 parts of red yeast rices with water temperature be 20～30 DEG C pure water soak 3～4 hours, afterwards red yeast rice is pulled out and is drained away the water, steam afterwards 20～40 minutes, be cooled to room temperature for subsequent use;
Step 2, apple slice is dried to water content 10～15%, afterwards the red yeast rice cooking is mixed with apple flakes, in the mixture of red yeast rice and apple flakes, be 5～10% access Saccharomyces cerevisiaes by inoculum concentration afterwards, sealing, 25～35 DEG C of bottom fermentations 35～45 hours, obtain the first tunning;
Step 3, the first tunning is filtered and obtains the first filtrate and the first filter residue;
Step 4, by Randia cochinchinensis, wilsonii and Radix Codonopsis respectively with pure water soak 5～8 hours, after pulling out, drain away the water and Radix Codonopsis is cut into slices, afterwards Randia cochinchinensis, wilsonii and Radix Codonopsis section are mixed and steam 20～40 minutes, put into afterwards container and-18～-20 DEG C freeze forming, cut into slices afterwards, slice thickness is for being not more than 1cm, and the rear refrigeration of having cut into slices is for subsequent use;
Step 5, black soya bean to be cleaned and used pure water and the first filtrate be that the soak that the ratio of 2: 1～3: 1 mixes to make soaks 2～4 hours by volume, afterwards black soya bean pulled out and drained away the water, and steams afterwards 30～60 minutes, is cooled to room temperature for subsequent use;
Step 6, get 5～10 parts of black soya bean grinds, be 10～15% access aspergillus oryzae bacterial classifications by inoculum concentration in black bean powder, and sealing, 25～35 DEG C of bottom fermentations 18～24 hours, obtains the second tunning;
Step 7, residue black soya bean, the second tunning and 2～5 parts of red yeast rice grinds are mixed, afterwards to being 2～5% accesses mould species that become mildewed by inoculum concentration in black soya bean, the second tunning and red yeast rice mixture, sealing, 25～35 DEG C of bottom fermentations 20～25 hours, slowly stir fermentation materials once, keep beans complete, ferment again 10～15 hours, the fermentation temperature that raises be afterwards 30～40 DEG C until bent material becomes yellow green, the mould bud of clean surface, obtains the 3rd tunning;
Step 8, the Randia cochinchinensis making in the 3rd tunning and step 4, wilsonii and Radix Codonopsis hybrid slicing place Min layers are located in container, 28～35 DEG C of bottom fermentations 5～8 hours, obtain the 4th tunning;
Step 9, by anise, Radix Glycyrrhizae, capsicum by weight portion described in claim 1 with dry after the first filter residue clay into power and mix with curry powder and ground cinnamon and make auxiliary and condiment and add in the 4th tunning and mix, pickle 3～5 days post-dryings to moisture content below 32%.
Step 10, by dry after fermented soya bean carry out sampling inspection, test stone is that the moisture component of fermented soya bean is below 32%;
Step 11, the fermented soya bean that are up to the standards are installed with filling bottle, and seal.
As preferably, in described step 2, the access amount of Saccharomyces cerevisiae is 8-10%.
As preferably, in described step 7, be no more than 7 days at fermentation time.
As preferably, in described step 7, in the time that fermentation time is 20～25 hours, slowly stir fermentation materials once, keep beans complete.
As preferably, the Randia cochinchinensis, wilsonii and the Radix Codonopsis hybrid slicing lift height ratio that in described step 8, in the 3rd tunning and step 4, make are 3: 1-5: 1.
As preferably, in described step 10, adopt infrared drying method to dry fermented soya bean.
Beneficial effect of the present invention: owing to having used the above formula and preparation method, the present invention can solve the demand that fermented soya bean taste is single, does not add any anticorrisive agent; Adopt apple jointly to ferment, be rich in the effectively generation of stopping fermentation process nitrite of vitamin C, simultaneously apple slice has carried out drying and processing, the process that can effectively prevent apple from rotting during the fermentation impact ferments; Adding of Randia cochinchinensis, wilsonii, Radix Codonopsis, makes fermented soya bean have the stomach of building invigorating the spleen, the dampness elimination of eliminating the phlegm, and tonifying middle-Jiao and Qi, antifatigue, strengthens effect of body immunity; Red yeast rice can reduce blood fat and the blood pressure of human body, and after red yeast rice ferments, its derivative has very the strong anti-oxidation antitumaous effect of holding concurrently, and produces amino acid, the unrighted acid of needed by human; In the time of fermentation fermented soya bean, add aspergillus oryzae and the mould two kinds of bacterial classifications that become mildewed in the local flavor that does not change fermented soya bean, to obtain producing the fermented soya bean product of protease and pectase, economy is healthy; Fermented soya bean, in the time fermenting for the third time, have a hot stage, can effectively suppress and kill the growth of harmful miscellaneous bacteria, and can make the become mildewed mould and monascus raised growth breeding useful to fermented soya bean fermentation, can discharge more proteolytic enzyme; By red yeast rice and apple mixed culture fermentation, gained filtrate is the mixture of fruit wine and rice wine, and black soya bean is immersed in filtrate, makes to add meter Xiang Yu fruital in black soya bean, and mouthfeel is sweet-smelling more, and has extended the shelf-life of fermented soya bean; When fermented soya bean and Chinese medicine are fermented jointly, adopt layering zymotechnique, each fermentate is fermented voluntarily, fermentate produces beneficiating ingredient separately during the fermentation, and the nutritional labeling in mixed product can be complemented each other.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
A kind of crude oil fermented soya bean of the present invention and preparation method thereof, the stock and adjunct of described fermented soya bean is made up of following weight portion: black soya bean 80～120, red yeast rice 10～20, wilsonii 5～10, Radix Codonopsis 2～7, apple 5～10, chamomile 4～8, Randia cochinchinensis 5～10, anistree 1～2, Radix Glycyrrhizae 2～4, dried orange peel powder 1～2, ground cinnamon 3～5, curry powder 1～3, capsicum 3～5, refined salt 8～12.
Embodiment mono-:
Composition of raw materials:
Black soya bean 100kg, red yeast rice 15kg, wilsonii 5kg, Radix Codonopsis 3kg, apple 8kg, Randia cochinchinensis 5kg, anistree 2kg, Radix Glycyrrhizae 2kg, dried orange peel powder 2kg, ground cinnamon 3kg, curry powder 2kg, capsicum 3kg, refined salt 10kg.
The preparation method of fermented soya bean:
Step 1, by 10kg red yeast rice with water temperature be 30 DEG C pure water soak 4 hours, afterwards red yeast rice is pulled out and is drained away the water, steam afterwards 30 minutes, be cooled to room temperature for subsequent use;
Step 2,8kg apple slice is dried to water content 10%, afterwards the red yeast rice cooking is mixed with apple flakes, be 6% access Saccharomyces cerevisiae by inoculum concentration afterwards in the mixture of red yeast rice and apple flakes, sealing, 35 DEG C of bottom fermentations 40 hours, obtain the first tunning;
Step 3, the first tunning is filtered and obtains the first filtrate and the first filter residue;
Step 4, by 5kg Randia cochinchinensis, 5kg wilsonii and 3kg Radix Codonopsis respectively with pure water soak 5 hours, after pulling out, drain away the water and Radix Codonopsis is cut into slices, afterwards Randia cochinchinensis, wilsonii and Radix Codonopsis section are mixed and steam 30 minutes, put into afterwards container in-20 DEG C of freeze formings, cut into slices afterwards, slice thickness is for being not more than 1cm, and the rear refrigeration of having cut into slices is for subsequent use;
Step 5, selected 100kg black soya bean raw material, pick out full grains without the beans going mouldy, black soya bean is repeatedly cleaned up with mobile water, and the soak that mixes to make by the ratio that pure water and the first filtrate are 3: 1 by volume soaks 3 hours, afterwards black soya bean is pulled out and drained away the water, steam afterwards 50 minutes, be cooled to room temperature for subsequent use;
Step 6, get 10kg black soya bean grinds, be 12% access aspergillus oryzae bacterial classification by inoculum concentration in black bean powder, and sealing, 30 DEG C of bottom fermentations 20 hours, obtains the second tunning;
Step 7, residue black soya bean, the second tunning and 5kg red yeast rice grinds are mixed, afterwards to being the 3% access mould species that becomes mildewed by inoculum concentration in black soya bean, the second tunning and red yeast rice mixture, sealing, 30 DEG C of bottom fermentations 22 hours, slowly stir fermentation materials once, keep beans complete, ferment again 18 hours, the fermentation temperature that raises be afterwards 38 DEG C until bent material becomes yellow green, the mould bud of clean surface, obtains the 3rd tunning;
Step 8, the Randia cochinchinensis making in the 3rd tunning and step 4, wilsonii and Radix Codonopsis hybrid slicing are laid in container with the lift height of 3: 1,30 degree bottom fermentation 7 hours, obtain the 4th tunning;
Step 9, clay into power after 2kg anise, 2kg Radix Glycyrrhizae, 3kg capsicum and the first filter residue are dried and mix with 2kg curry powder and 3kg ground cinnamon and make auxiliary and condiment and add in the 4th tunning and mix, pickle 3 days post-dryings to moisture content below 32%.
Step 10, utilize electric heating constant temperature infrared drying oven dry fermented soya bean, carry out sampling inspection, test stone is that the moisture component of fermented soya bean is below 32%;
Step 11, the fermented soya bean that are up to the standards are installed with filling bottle, and seal.
Embodiment bis-:
Composition of raw materials:
Black soya bean 200kg, red yeast rice 20kg, wilsonii 15kg, Radix Codonopsis 10kg, apple 10kg, Randia cochinchinensis 15kg, anistree 2kg, Radix Glycyrrhizae 4kg, dried orange peel powder 4kg, ground cinnamon 6kg, curry powder 4kg, capsicum 6kg, refined salt 22kg.
The preparation method of fermented soya bean:
Step 1, by 15kg red yeast rice with water temperature be 30 DEG C pure water soak 4 hours, afterwards red yeast rice is pulled out and is drained away the water, steam afterwards 30 minutes, be cooled to room temperature for subsequent use;
Step 2,10kg apple slice is dried to water content 12%, afterwards the red yeast rice cooking is mixed with apple flakes, in the mixture of red yeast rice and apple flakes, be 10% access Saccharomyces cerevisiae by inoculum concentration afterwards, sealing, 25～35 DEG C of bottom fermentations 35～45 hours, obtain the first tunning;
Step 3, the first tunning is filtered and obtains the first filtrate and the first filter residue;
Step 4, by 15kg Randia cochinchinensis, 15kg wilsonii and 10kg Radix Codonopsis respectively with pure water soak 8 hours, after pulling out, drain away the water and Radix Codonopsis is cut into slices, afterwards Randia cochinchinensis, wilsonii and Radix Codonopsis section are mixed and steam 40 minutes, put into afterwards container in-18 DEG C of freeze formings, cut into slices afterwards, slice thickness is for being not more than 1cm, and the rear refrigeration of having cut into slices is for subsequent use;
Step 5, selected 200kg black soya bean raw material, pick out full grains without the beans going mouldy, black soya bean is repeatedly cleaned up with mobile water, the soak that mixes to make by the ratio that pure water and the first filtrate are 2: 1 by volume soaks 4 hours, afterwards black soya bean is pulled out and drained away the water, steam afterwards 60 minutes, be cooled to room temperature for subsequent use;
Step 6, get 10kg black soya bean grinds, be 15% access aspergillus oryzae bacterial classification by inoculum concentration in black bean powder, and sealing, 30 DEG C of bottom fermentations 22 hours, obtains the second tunning;
Step 7, residue black soya bean, the second tunning and 5kg red yeast rice grinds are mixed, afterwards to being the 5% access mould species that becomes mildewed by inoculum concentration in black soya bean, the second tunning and red yeast rice mixture, sealing, 35 DEG C of bottom fermentations 20 hours, slowly stir fermentation materials once, keep beans complete, ferment again 15 hours, the fermentation temperature that raises be afterwards 40 DEG C until bent material becomes yellow green, the mould bud of clean surface, obtains the 3rd tunning;
Step 8, the Randia cochinchinensis making in the 3rd tunning and step 4, wilsonii and Radix Codonopsis hybrid slicing are laid in container with the lift height of 5: 1,32 DEG C of bottom fermentations 8 hours, obtain the 4th tunning;
Step 9, clay into power after 2kg anise, 4kg Radix Glycyrrhizae, 6kg capsicum and the first filter residue are dried and the auxiliary and condiment that mixes system with 4kg curry powder and 6kg ground cinnamon adds in the 4th tunning and mixes, pickle 5 days post-dryings to moisture content below 32%.
Step 10, utilize electric heating constant temperature infrared drying oven dry fermented soya bean, carry out sampling inspection, test stone is that the moisture component of fermented soya bean is below 32%;
Step 11, the fermented soya bean that are up to the standards are installed with filling bottle, and seal.
The contrast of the technological parameter of existing fermented soya bean and crude oil fermented soya bean of the present invention
Sanitary index
| Project | Standard | Testing result |
| Pathogenic bacteria (salmonella, staphylococcus aureus, shigella dysenteriae) | Must not detect | Do not detect |
| Escherichia coli/(MPN/100g) | ≤30 | ＜20 |
| Peroxide value (with buttermeter) (KOH)/(g/100g) | ≤0.25 | 0.04 |
| Lead (Pb) (mg/kg) | ≤1.0 | 0.2 |
| Arsenic (As) (mg/kg) | ≤0.5 | 0.06 |
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and shown here embodiment.
Claims (8)
1. crude oil fermented soya bean, is characterized in that, are made up of the stock and adjunct of following weight portion: black soya bean 80～120, red yeast rice 10～20, wilsonii 5～10, Radix Codonopsis 2～7, apple 5～10, Randia cochinchinensis 5～10, anistree 1～2, Radix Glycyrrhizae 2～4, dried orange peel powder 1～2, ground cinnamon 3～5, curry powder 1～3,3～5 parts, capsicum, refined salt 8～12.
2. a preparation method for crude oil fermented soya bean as claimed in claim 1, is characterized in that, comprises the following steps:
Step 1, according to weight portion described in claim 1 by 8～15 parts of red yeast rices with water temperature be 20～30 DEG C pure water soak 3～4 hours, afterwards red yeast rice is pulled out and is drained away the water, steam afterwards 20～40 minutes, be cooled to room temperature for subsequent use;
Step 2, apple slice is dried to water content 10～15%, afterwards the red yeast rice cooking is mixed with apple flakes, in the mixture of red yeast rice and apple flakes, be 5～10% access Saccharomyces cerevisiaes by inoculum concentration afterwards, sealing, 25～35 DEG C of bottom fermentations 35～45 hours, obtain the first tunning;
Step 3, the first tunning is filtered and obtains the first filtrate and the first filter residue;
Step 4, by Randia cochinchinensis, wilsonii and Radix Codonopsis respectively with pure water soak 5～8 hours, after pulling out, drain away the water and Radix Codonopsis is cut into slices, afterwards Randia cochinchinensis, wilsonii and Radix Codonopsis section are mixed and steam 20～40 minutes, put into afterwards container and-18～-20 DEG C freeze forming, cut into slices afterwards, slice thickness is for being not more than 1cm, and the rear refrigeration of having cut into slices is for subsequent use;
Step 5, black soya bean to be cleaned and used pure water and the first filtrate be that the soak that the ratio of 2: 1～3: 1 mixes to make soaks 2～4 hours by volume, afterwards black soya bean pulled out and drained away the water, and steams afterwards 30～60 minutes, is cooled to room temperature for subsequent use;
Step 6, get 5～10 parts of black soya bean grinds, be 10～15% access aspergillus oryzae bacterial classifications by inoculum concentration in black bean powder, and sealing, 25～35 DEG C of bottom fermentations 18～24 hours, obtains the second tunning;
Step 7, residue black soya bean, the second tunning and 2～5 parts of red yeast rice grinds are mixed, afterwards to being 2～5% accesses mould species that become mildewed by inoculum concentration in black soya bean, the second tunning and red yeast rice mixture, sealing, 25～35 DEG C of bottom fermentations 30～40 hours, the fermentation temperature that raises be afterwards 30～40 DEG C until bent material becomes yellow green, the mould bud of clean surface, obtains the 3rd tunning;
Step 8, the Randia cochinchinensis making in the 3rd tunning and step 4, wilsonii and Radix Codonopsis hybrid slicing place Min layers are located in container, 28～35 DEG C of bottom fermentations 5～8 hours, obtain the 4th tunning;
Step 9, anistree, Radix Glycyrrhizae and first filter residue of capsicum by weight portion described in claim 1 and after drying are clayed into power and mix with curry powder and ground cinnamon and make auxiliary and condiment and add in the 4th tunning and mix, pickle 3～5 days post-dryings to moisture content below 32%.
3. the preparation method of crude oil fermented soya bean as claimed in claim 2, is characterized in that, in described step 2, the access amount of Saccharomyces cerevisiae is 8～10%.
4. the preparation method of crude oil fermented soya bean as claimed in claim 3, is characterized in that, in described step 7, is no more than 7 days at fermentation time.
5. the preparation method of crude oil fermented soya bean as claimed in claim 4, is characterized in that, in described step 7, in the time that fermentation time is 20～25 hours, slowly stirs fermentation materials once, keeps beans complete.
6. the preparation method of crude oil fermented soya bean as claimed in claim 2, is characterized in that, the Randia cochinchinensis, wilsonii and the Radix Codonopsis hybrid slicing lift height ratio that in described step 8, in the 3rd tunning and step 4, make are 3: 1～5: 1.
7. the preparation method of crude oil fermented soya bean as claimed in claim 2, is characterized in that, further comprising the steps of:
Step 10, by dry after fermented soya bean carry out sampling inspection, test stone is that the moisture component of fermented soya bean is below 32%;
Step 11, the fermented soya bean that are up to the standards are installed with filling bottle, and seal.
8. the preparation method of crude oil fermented soya bean as claimed in claim 7, is characterized in that, adopts infrared drying method to dry fermented soya bean in described step 10.
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