CN105310081A - Fermented bean dreg package carried with user and preparation method thereof - Google Patents
Fermented bean dreg package carried with user and preparation method thereof Download PDFInfo
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- CN105310081A CN105310081A CN201510812823.9A CN201510812823A CN105310081A CN 105310081 A CN105310081 A CN 105310081A CN 201510812823 A CN201510812823 A CN 201510812823A CN 105310081 A CN105310081 A CN 105310081A
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Classifications
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- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the field of foodstuff and particularly relates to a fermented bean dreg package carried with a user and a preparation method thereof. The fermented bean dreg package carried with the user comprises porridge and cooked wheaten food, wherein the porridge is prepared from, by weight, 20-30 parts of bean dregs, 20-30 parts of flour, 5-10 parts of pig marrow bones, 5-10 parts of millet or another type of cereals and 30-40 parts of sweet potato leaves; the cooked wheaten food comprises, by weight, 40-60 parts of bean dregs, 40-60 parts of flour, 40-60 parts of water and 0.5-1.2 parts of ferment powder. The fermented bean dreg package has the advantages that the fermented bean dreg package carried with the user comprises the porridge and the cooked wheaten food and can be preserved in an encapsulated mode, volume production can be conducted, and the preparation process is simple, and the fermented bean dreg package is convenient to carry; the fermented bean dregs are adopted as raw materials, the nutrition is abundant, the dietary structure of people which causes hypertension, hyperglycemia, hyperlipidemia and fatness commonly at present can be adjusted, and requirements of people out of doors and on a trip for food can be satisfied.
Description
Technical field
The invention belongs to field of food, be specifically related to carry-on set meal of a kind of fermented soybean dregs and preparation method thereof.
Background technology
Instant food be in the past go on business, one of requisite food of travelling, the particularly food such as instant noodles, instant-rice and bread, really numerous passengers and visitor is facilitated, but, the nutritional labeling of these instant food and mouthfeel are all very general, along with the requirement of people to quality of life is more and more higher, single, dull instant food can not meet the demand of people.Health, nutrition, instant, delicious nutrient combo become the food that open air and travel staff need, although these nutrient combo delicious and nourishings, but take up space larger, holding time is short, is inconvenient to carry, and very difficult satisfied open air and travel staff are to the demand of food.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides carry-on set meal of a kind of fermented soybean dregs and preparation method thereof.
The technical solution adopted in the present invention is:
The carry-on set meal of a kind of fermented soybean dregs, comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 20-30 part bean dregs, 20-30 part flour, 5-10 part pig rod bone, 5-10 part millet and 30-40 part sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 40-60 part bean dregs, 40-60 part flour, 40-60 part water and 0.5-1.2 part yeast powder.
As the preferred technical solution of the present invention, described congee comprises the raw material of following weight portion: 23-28 part bean dregs, 23-28 part flour, 6-8 part pig rod bone, 6-8 part millet and 32-38 part sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 45-55 part bean dregs, 45-55 part flour, 45-55 part water and 0.8-1 part yeast powder.
As the preferred technical solution of the present invention, described congee comprises the raw material of following weight portion: 25 parts of bean dregs, 25 parts of flour, 8 parts of pig rods bone, 8 portions of millets and 33 parts of sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 50 parts of bean dregs, 50 portions of flour, 50 parts of water and 1 portion of yeast powder.
As the preferred technical solution of the present invention, described millet can adopt other meter of class to replace, and as rice, black rice etc., can reach different mouthfeels and effect.
As the preferred technical solution of the present invention, described bean dregs are fermented soybean dregs; Described yeast powder is the combination of dried yeast powder or sodium bicarbonate and dried yeast powder.
The bean dregs that the present invention mentions and fermented soybean dregs, commercially can buy and obtain, and also directly can be cleaned by bean or pea, rub, obtain bean dregs; Gained bean dregs carry out fermentation and obtain fermented soybean dregs.
The present invention also provides a kind of method of fermented soybean dregs, is mixed by bean dregs with the water of double weight, adds a small amount of yellow seriflux, stirs, and soaks under normal temperature, occurs clear water lines to bean dregs surface; Squeezed by bean dregs, the bean dregs after squeezing carry out steaming and obtain hot bean dregs, spreading for cooling, shaping after, inoculation mould, after mould system both fermented soybean dregs.
Yellow seriflux is the leftover bits and pieces water cooking bean curd, and addition is generally 1 ‰-1% of bean dregs quality.The time of steaming is generally 30-60min, until the effusion of hot beany flavour, can stop steaming.Mould is generally the mould on straw, commercially can buy and obtain, or adopts the mould obtained voluntarily; Generally in chest, carry out mould system, the mould time processed is 2-5 days, and a front 1-3 days temperature controls at 10-20 DEG C, now, white-colored hairs appears in bean dregs; A rear 1-2 days temperature controls at 20-35 DEG C, when the fine hair on bean dregs becomes light red yellow from pure white, gets final product outlet, makes fermented soybean dregs.
The present invention also provides the preparation method of the carry-on set meal of a kind of above-mentioned fermented soybean dregs, comprises the preparation method of congee and the preparation method of wheaten food, and wherein, the preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 3-5 hour, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 2-3 hour, face of waking up;
Step D, described dough is divided into some aliquots, puts into steaming and baking box and scorch, scorch rear cooling, encapsulation, obtain described wheaten food.
As the preferred technical solution of the present invention, the finished product of the congee described in step 3 adopts the water Instant Drinks of 80-100 DEG C.Described being encapsulated as vacuumizes encapsulation.
As the preferred technical solution of the present invention, wheaten food described in step D is steamed bun, steamed twisted roll or crusty pancake.The quality of described aliquot dough is 200-500g.Described being encapsulated as vacuumizes encapsulation.
The Main By product that bean dregs produce when being and producing the product such as soya-bean milk and bean curd, bean dregs are nutritious, content of cellulose accounts for the half of bean dregs dry, the content of mineral matter is also higher, also containing functional materials such as isoflavones, soyasaponin, phytic acid, there is effect of prevention diabetes, hypertension, intestinal cancer, obesity.Edible bean dregs, can reduce blood cholesterol level, reduce diabetes patient to the consumption of insulin; Food fiber abundant in bean dregs, have effect of prevention intestinal cancer and fat-reducing, thus bean dregs are regarded as a kind of new health foodstuff, are the food source property thrombolysis materials very with potentiality to be exploited.
Fermented soybean dregs, also known as mould bean dregs, is the traditional product of Chinese more regions, and it take bean dregs as raw material, a kind of non-staple food made at certain process conditions bottom fermentation.Its zymophyte is generally the mucor on straw.Fermented soybean dregs free aminoacid content is high, has more nutritive value and is also more easily absorbed by the body, delicious flavour, is nutritious flavour bean product, is suitable for very much supplementing as functional body or going out to eat in way.
Bean dregs after fermentation make wherein vegetable protein change into several amino acids, thus through culinary art after delicious flavour.It not only has the nutrient contained by common beancurd, and the several amino acids making needed for breaks down proteins adult body in the process of fermentation, also add vitamin B12 and vitamin C that common beancurd do not contain, also have and help digest, obesity, artery sclerosis, hypertension, constipation, apoplexy, coronary heart disease can be prevented and treated, also can avoid cholesterol too high, resist the multiple important health cares such as some cancer, also possess the effect of promoting longevity for the elderly.
Sweet potato leaves is the leaf on the stem in Ipomoea batatas growth course, generally takes the tender leaf on Ipomoea batatas maturation in autumn on the ground seedling stem top afterwards.Sweet potato leaves has raising immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the health cares such as yctalopia.
Millet is grass family setaria annual herb plant, can the deficient and middle kidney-nourishing of strengthening the spleen and stomach, help, except thermal detoxification; Treatment taste abnormal heat, gastric disorder causing nausea are vomitted, quench one's thirst, are had loose bowels.
Pig rod bone, except containing except protein, fat, vitamin, also can strengthen containing collagens such as a large amount of calcium phosphate, ossein, ossomucins the ability that human body manufactures haemocyte, promotes the function of human metabolism thus play antidotal effect.
Fermented soybean dregs is nutritious, delicious flavour, has several amino acids and vitamin, can prevention of various diseases and have good health care; Millet can the deficient and middle kidney-nourishing of strengthening the spleen and stomach, help, except thermal detoxification; Compatibility has the sweet potato leaves improving immunity, hemostasis, hypoglycemic, the health cares such as yctalopia that detoxify, prevent and treat, and enough strengthen the ability that human body manufactures haemocyte, promote human metabolism, antidotal bone marrow soap (pig rod bone), obtained nutrition is delicious, can encapsulate preservation nutrition porridge and nutrient noodle, meet outdoor and travel staff to the demand of food.
Beneficial effect of the present invention is: the carry-on set meal of fermented soybean dregs provided by the invention, comprises congee and wheaten food, can encapsulate preservation, batch production, and preparation technology is simple and be convenient for carrying; Employing fermented soybean dregs is raw material, nutritious, and can adjust current ubiquitous three high, fat human diet's structures, can meet outdoor and travel staff to the demand of food.
Detailed description of the invention
The raw material of the carry-on set meal of bean dregs provided by the invention, as bean dregs, flour, pig rod bone, millet, sweet potato leaves, fermented bacterium, sodium bicarbonate and dried yeast powder etc., all commercially can be bought and obtain, or prepare voluntarily.
Embodiment 1
The invention provides the carry-on set meal of a kind of fermented soybean dregs, comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 20 parts of fermented soybean dregs, 20 parts of flour, 10 parts of bone marrow soaps, 10 portions of millets and 40 parts of sweet potato leaves.Described wheaten food comprises the raw material of following weight portion: 40 parts of fermented soybean dregs, 40 parts of flour, 40 parts of water and 0.5 part of dried yeast powder.
The preparation method of described fermented soybean dregs is: get soya bean and clean, rub, obtain bean dregs; Bean dregs are mixed with the water of double weight, adds a small amount of yellow seriflux, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Bean dregs are put into gunnysack, squeezes, the bean dregs after squeezing carry out steaming, steam 30-60min, until hot beany flavour effusion, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, with bassie shaping after, inoculation mould, after mould system both fermented soybean dregs.
Adopt the mould on straw to carry out mould system, be placed on the straw in chest by the bean dregs after shaping, temperature controls, after 10-20 DEG C, 1-3 days, white-colored hairs to appear in bean dregs; Be warming up to 20-35 DEG C, after 1-2 days, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 3-5 hour, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, vacuumize encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 2-3 hour, face of waking up;
Step D, described dough is divided into some aliquots, every aliquot quality is 200-500g, puts into steaming and baking box and scorches, and scorches rear cooling, vacuumizes encapsulation, obtains described wheaten food.
Embodiment 2
The invention provides the carry-on set meal of a kind of fermented soybean dregs, comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 30 parts of fermented soybean dregs, 30 parts of flour, 5 parts of bone marrow soaps, 5 portions of millets and 30 parts of sweet potato leaves.Described wheaten food comprises the raw material of following weight portion: 60 parts of fermented soybean dregs, 60 parts of flour, 60 parts of water, 1 part of dried yeast powder and 0.2 part of sodium bicarbonate.
The preparation method of described fermented soybean dregs is: get soya bean and clean, rub, obtain bean dregs; Bean dregs are mixed with the water of double weight, adds a small amount of yellow seriflux, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Bean dregs are put into gunnysack, squeezes, the bean dregs after squeezing carry out steaming, steam about 35min, until hot beany flavour effusion, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, with bassie shaping after, inoculation mould, after mould system both fermented soybean dregs.
Adopt the mould on straw to carry out mould system, be placed on the straw in chest by the bean dregs after shaping, temperature controls, at about 15 DEG C, after 1 day, white-colored hairs to appear in bean dregs; Be warming up to more than 20 DEG C, after 1 day, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 3 hours, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, vacuumize encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 2 hours, face of waking up;
Step D, described dough is divided into some aliquots, every aliquot quality is 200g, puts into steaming and baking box and scorches, and scorches rear cooling, vacuumizes encapsulation, obtains described wheaten food.
Embodiment 3
The invention provides the carry-on set meal of a kind of fermented soybean dregs, comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 23 parts of fermented soybean dregs, 23 parts of flour, 8 parts of bone marrow soaps, 8 portions of millets and 38 parts of sweet potato leaves.Described wheaten food comprises the raw material of following weight portion: 45 parts of fermented soybean dregs, 45 parts of flour, 45 parts of water, 0.4 part of dried yeast powder and 0.4 part of sodium bicarbonate.
The preparation method of described fermented soybean dregs is: get soya bean and clean, rub, obtain bean dregs; Bean dregs are mixed with the water of double weight, adds a small amount of yellow seriflux, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Bean dregs are put into gunnysack, squeezes, the bean dregs after squeezing carry out steaming, steam 50min, until hot beany flavour effusion, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, with bassie shaping after, inoculation mould, after mould system both fermented soybean dregs.
Adopt the mould on straw to carry out mould system, be placed on the straw in chest by the bean dregs after shaping, temperature controls at 10-20 DEG C, after 2 days, white-colored hairs appears in bean dregs; Be warming up to 20-35 DEG C, after 2 days, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 5 hours, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, vacuumize encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 3 hours, face of waking up;
Step D, described dough is divided into some aliquots, every aliquot quality is 500g, puts into steaming and baking box and scorches, and scorches rear cooling, vacuumizes encapsulation, obtains described wheaten food.
Embodiment 4
The invention provides the carry-on set meal of a kind of fermented soybean dregs, comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 28 parts of fermented soybean dregs, 28 parts of flour, 6 parts of bone marrow soaps, 6 portions of millets and 32 parts of sweet potato leaves.Described wheaten food comprises the raw material of following weight portion: 55 parts of fermented soybean dregs, 55 parts of flour, 55 parts of water and 1 part of dried yeast powder.
The preparation method of described fermented soybean dregs is: get soya bean and clean, rub, obtain bean dregs; Bean dregs are mixed with the water of double weight, adds a small amount of yellow seriflux, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Bean dregs are put into gunnysack, squeezes, the bean dregs after squeezing carry out steaming, steam 45min, until hot beany flavour effusion, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, with bassie shaping after, inoculation mould, after mould system both fermented soybean dregs.
Adopt the mould on straw to carry out mould system, be placed on the straw in chest by the bean dregs after shaping, temperature controls, at about 13 DEG C, after 3 days, white-colored hairs to appear in bean dregs; Be warming up to 30 DEG C, after 1 day, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 4 hours, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, vacuumize encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 3 hours, face of waking up;
Step D, described dough is divided into some aliquots, every aliquot quality is 300g, puts into steaming and baking box and scorches, and scorches rear cooling, vacuumizes encapsulation, obtains described wheaten food.
Embodiment 5
The carry-on set meal of a kind of fermented soybean dregs, comprise wheaten food and wheaten food, described congee comprises the raw material of following weight portion: 25 parts of fermented soybean dregs, 25 parts of flour, 8 parts of bone marrow soaps, 8 portions of millets and 33 parts of sweet potato leaves.Described wheaten food comprises the raw material of following weight portion: 50 parts of fermented soybean dregs, 50 parts of flour, 50 parts of water, 0.5 part of dried yeast powder and 0.5 part of sodium bicarbonate.
The preparation method of described fermented soybean dregs is: get soya bean and clean, rub, obtain bean dregs; Bean dregs are mixed with the water of double weight, adds a small amount of yellow seriflux, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Bean dregs are put into gunnysack, squeezes, the bean dregs after squeezing carry out steaming, steam 40min, until hot beany flavour effusion, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, with bassie shaping after, inoculation mould, after mould system both fermented soybean dregs.
Adopt the mould on straw to carry out mould system, be placed on the straw in chest by the bean dregs after shaping, temperature controls at 10-20 DEG C, after 2 days, white-colored hairs appears in bean dregs; Be warming up to 25 DEG C, after 2 days, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 4 hours, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, vacuumize encapsulation, both the finished product of congee.
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 2 hours, face of waking up;
Step D, described dough is divided into some aliquots, every aliquot quality is 400g, puts into steaming and baking box and scorches, and scorches rear cooling, vacuumizes encapsulation, obtains described wheaten food.
Congee and the wheaten food of the carry-on set meal of the bean dregs that embodiment 1 to 5 provides can arbitrarily combine, and form a set meal, can encapsulate preservation, batch production, and preparation technology is simple and be convenient for carrying; Employing bean dregs are raw material, nutritious, and can adjust current ubiquitous three high, fat human diet's structures, can meet outdoor and travel staff to the demand of food.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its component and formula; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (9)
1. the carry-on set meal of fermented soybean dregs, it is characterized in that: comprise congee and wheaten food, described congee comprises the raw material of following weight portion: 20-30 part bean dregs, 20-30 part flour, 5-10 part pig rod bone, 5-10 part millet and 30-40 part sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 40-60 part bean dregs, 40-60 part flour, 40-60 part water and 0.5-1.2 part yeast powder.
2. the carry-on set meal of fermented soybean dregs according to claim 1, is characterized in that: described congee comprises the raw material of following weight portion: 23-28 part bean dregs, 23-28 part flour, 6-8 part pig rod bone, 6-8 part millet and 32-38 part sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 45-55 part bean dregs, 45-55 part flour, 45-55 part water and 0.8-1 part yeast powder.
3. the carry-on set meal of fermented soybean dregs according to claim 1, is characterized in that: described congee comprises the raw material of following weight portion: 25 parts of bean dregs, 25 parts of flour, 8 parts of pig rods bone, 8 portions of millets and 33 parts of sweet potato leaves; Described wheaten food comprises the raw material of following weight portion: 50 parts of bean dregs, 50 portions of flour, 50 parts of water and 1 portion of yeast powder.
4. the carry-on set meal of fermented soybean dregs according to claim 1, is characterized in that: described bean dregs are fermented soybean dregs; Described yeast powder is the combination of dried yeast powder or sodium bicarbonate and dried yeast powder.
5. the carry-on set meal of fermented soybean dregs according to claim 4, it is characterized in that: the preparation method of described fermented soybean dregs is: mixed with the water of double weight by bean dregs, add the yellow seriflux of bean dregs quality 1 ‰-1%, stir, soak under normal temperature, occur clear water lines to bean dregs surface; Squeezed by bean dregs, the bean dregs after squeezing carry out steaming, steam 30-60min, until the effusion of hot beany flavour, can steaming be stopped, obtaining hot bean dregs, spreading for cooling, shaping after, inoculation mould, mould temperature processed controls, after 10-20 DEG C, 1-3 days, white-colored hairs to appear in bean dregs; Be warming up to 20-35 DEG C, after 1-2 days, when the fine hair on bean dregs becomes light red yellow from pure white, get final product outlet, make fermented soybean dregs.
6. the preparation method of the arbitrary described carry-on set meal of fermented soybean dregs of claim 1-5, is characterized in that, comprise the preparation method of congee and the preparation method of wheaten food:
The preparation method of described congee comprises the steps:
Step 1, pig rod bone is put into the cold water of equal quality, slowly heat to boiling, infusion 3-5 hour, discards pig rod bone, obtains bone marrow soap;
Step 2, by sweet potato leaves rub, put into bone marrow soap with bean dregs, flour together with millet, while stirring infusion, become pasty state to mixture;
Step 3, described pasty mixture to be cooled, obtains g., jelly-like material, encapsulation, both the finished product of congee;
The preparation method of described wheaten food comprises the steps:
Steps A, bean dregs and flour to be mixed, forming surface powder mixture;
Step B, by yeast powder and water mixing, stir, make yeast powder solution;
Step C, the gradation of described yeast powder solution is added in flour mixture, be kneaded into dough, place 2-3 hour, face of waking up;
Step D, described dough is divided into some aliquots, puts into steaming and baking box and scorch, scorch rear cooling, encapsulation, obtain described wheaten food.
7. the preparation method of the carry-on set meal of fermented soybean dregs according to claim 6, is characterized in that: the finished product of the congee described in step 3 adopts the water Instant Drinks of 80-100 DEG C.
8. the preparation method of the carry-on set meal of fermented soybean dregs according to claim 6, is characterized in that: wheaten food described in step D is steamed bun, steamed twisted roll or crusty pancake.
9. the preparation method of the carry-on set meal of fermented soybean dregs according to claim 6, is characterized in that: the quality of the aliquot dough described in step D is 200-500g.
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