CN104719778A

CN104719778A - Method for preparing fermented soybean blocks by smoking and baking method

Info

Publication number: CN104719778A
Application number: CN201410801690.0A
Authority: CN
Inventors: 张婷
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-22
Filing date: 2014-12-22
Publication date: 2015-06-24

Abstract

The invention discloses a method for preparing fermented soybean blocks by a smoking and baking method. The method comprises the following steps: pouring soybeans onto leaves of fringed iris rhizome, densely wrapping, then standing and fermenting in an environment at the temperature of 30-45 DEG C for 2-4 days, then cutting the fermented soybeans to be shaped like cuboids by a cutter, closely beating, then wrapping with the cleaned leaves of greens, then binding with the leaves of palm, further suspending, smoking and baking the processed soybeans with slow fire to in a dry and hard state, and then suspending in a high place for naturally air-drying to form the cuboidal fermented soybean blocks. Compared with traditional fermented soybeans, the fermented soybean blocks prepared by the smoking and baking method disclosed by the invention have the advantages that the storage time is greatly prolonged, and the fermented soybean blocks have special flavor and aroma, so that the fermented soybean blocks are brand new delicious food.

Description

A kind of method of legal system for fermented soya bean block of fire-cureing

Technical field

The present invention relates to a kind of preparation method of food, the especially a kind of method of legal system for fermented soya bean block of fire-cureing.

Background technology

Fermented soya bean are China's traditional zymotic bean product.Energy " the mediation five tastes " is just described as far back as Han dynasty.Traditional fermented soya bean mainly natto, can be used as chafing dish bottom flavorings thus make Yunnan-Guizhou one with very famous fermented soya bean chafing dish, or being added in hot-pot dipping water to increase local flavor.

Fermented soya bean are tasty, fragrance is unique, containing the nutriment such as rich in protein, several amino acids.But it is because it is nutritious, so be easy to go bad, once be stained with unboiled water, just easily mouldy.So the preservation problem of fermented soya bean is very important.Being fire-cureed by fermented soya bean becomes that fermented soya bean are dry can be addressed this problem, and the peculiar flavour also having natto and do not have done by this kind of fermented soya bean.

Summary of the invention

The object of the present invention is to provide a kind of method of legal system for fermented soya bean block of fire-cureing, to extend the holding time of fermented soya bean, and increase the local flavor of fermented soya bean.

Make fermented soya bean, refrigerate after normally the soya bean of boiling being fermented.One aspect of the invention, is wrap up the soya bean fermentation of boiling with fringed iris rhizome leaf, the fermented soya bean made can be made to have dense fragrance, and nutrition is not easy to run off, and can extend the fermented soya bean holding time.Fringed iris rhizome is a kind of perennial herb, high 40-60cm.Rhizome grows wild, and bamboo is whiplike.Phyllopodium is raw, and cover pleat becomes 2 row; Blade sword shape, long 25-60cm, wide 1.5-3.2cm, tip is gradually sharp, Quan Yuan.The fringed iris rhizome that the present invention adopts, be growth comparatively cover on the hillside that Yunnan-Guizhou Plateau height above sea level is 2000-3000m and moistening meadow, plant under sparse woods, have clearing heat and detoxicating, help digestion the effects such as desinsection, is a kind of desirable natural materials being used for preparing fermented soya bean.

And another aspect of the present invention, be make dry and hard fermented soya bean block by the method for fire-cureing, thus the novel cuisines being different from traditional natto or the fermented soya bean that salt down are provided.The present invention's legal system of fire-cureing is such for the method for fermented soya bean block:

Soya bean is boiled rear drainage for subsequent use; Gather wild fringed iris rhizome leaf to clean, then fringed iris rhizome leaf is laid in circular wealthy mouth container according to layer 2-3; Soya bean after drainage is poured on fringed iris rhizome leaf, and then it is closely knit soya bean to be hidden completely parcel from top with layer 2-3 fringed iris rhizome leaf; By container standing for fermentation 2-4 days under the temperature environment of 30-45 DEG C; Fringed iris rhizome leaf is thrown off, then with cutter, the soya bean after fermentation is cut into rectangular shape, and pat the clean green vegetable leaf parcel of closely knit rear use, then with palm leaf binding rear-mounted, fire-cure to dry and hard state with little fire, be then suspended on the fermented soya bean block that eminence natural air drying forms cuboid.

Before wrap up the soya bean of boiling with fringed iris rhizome leaf, first spread the soya bean of boiling out heat radiation, and add salt, Jiang Fen, zanthoxylum powder and wine a little, and these condiments and the soya bean of boiling are stirred, and then ferment with fringed iris rhizome leaf parcel.

The fermented soya bean block of the cuboid of air-dry formation, can also process further, makes scutellate fermented soya bean sheet.Method is that the fermented soya bean of cuboid are cut into the thick square-sheet of 0.3 ~ 0.8cm soon, then fire-cures to jaundice with little fire.This secondary fire-cures the fermented soya bean sheet formed, and has dense fermented soya bean fragrant, also has unique fragrance produced that fire-cures.Can directly eat, also can be added on to dip in the diet such as water or chafing dish edible.

The fermented soya bean block that the method for fire-cureing of the present invention is prepared, compare than traditional fermented soya bean, not only storage time significantly extends, and has unique local flavor and fragrance, is a kind of brand-new cuisines.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail.

Embodiment 1:

Boil after 2kg soya bean is cleaned, then drainage; Gather wild 20 fringed iris rhizome leaves to clean, in dustpan, lay warp layer cloth, then fringed iris rhizome leaf is laid on gauze, lay two-layer; Soya bean after drainage is poured on fringed iris rhizome leaf, and then it is closely knit soya bean to be hidden completely parcel from top with 2-fringed iris rhizome leaf; With gauze, fringed iris rhizome leaf is wrapped up tight together with the soya bean of the inside, and then place the weight of one piece of about 3kg on surface, to be then placed under the temperature environment of 30-45 DEG C standing for fermentation 3 days; Take gauze apart after three days, fringed iris rhizome leaf thrown off, can see the inside soya bean become sticky shape, then with cutter by fermentation after soya bean cut into rectangular shape, and pat closely knit after.

Get 20 green vegetable leafs, clean after boiling cooling, cooled green vegetable leaf, by tight for the fermented soya bean block of rectangular shape parcel, then with palm leaf binding rear-mounted, fire-cure to dry and hard state with little fire, is then suspended on eminence natural air drying.

Embodiment 2:

The palm leaf on the fermented soya bean block surface of the cuboid after air-dry in embodiment 1 is taken apart, can see that green vegetables become overall together with dry and hard with fermented soya bean block, with cutter, fermented soya bean block is cut into the thick tetragonal body sheet of 0.2cm, then places to bake in an oven and can directly eat to crisp yellow state.

Certainly, more than just embody rule example of the present invention, the technical scheme that the present invention also has other embodiment, all employings to be equal to replacement or equivalent transformation to be formed, all drops within protection domain of the presently claimed invention.

Claims

1. legal system of fire-cureing, for a method for fermented soya bean block, is characterized in that it comprises the steps: soya bean to be boiled rear drainage for subsequent use; Gather wild fringed iris rhizome leaf to clean, then fringed iris rhizome leaf is laid in circular wealthy mouth container according to layer 2-3; Soya bean after drainage is poured on fringed iris rhizome leaf, and then it is closely knit soya bean to be hidden completely parcel from top with layer 2-3 fringed iris rhizome leaf; By container standing for fermentation 2-4 days under the temperature environment of 30-45 DEG C; Fringed iris rhizome leaf is thrown off, then with cutter, the soya bean after fermentation is cut into rectangular shape, and pat the clean green vegetable leaf parcel of closely knit rear use, then with palm leaf binding rear-mounted, fire-cure to dry and hard state with little fire, be then suspended on the fermented soya bean block that eminence natural air drying forms cuboid.

2. the method for legal system for fermented soya bean block of fire-cureing according to claim 1, is characterized in that: before wrap up the soya bean of boiling with fringed iris rhizome leaf, first spread the soya bean of boiling out heat radiation, and it is a little to add salt, Jiang Fen, zanthoxylum powder and wine.

3. the method for legal system for fermented soya bean block of fire-cureing according to claim 1, is characterized in that: the fermented soya bean of cuboid are cut into soon the thick square-sheet of 0.3 ~ 0.8cm, then fire-cure to jaundice with little fire.