CN107874121A - A kind of day shellfish preparation method seasoned before fermentation - Google Patents
A kind of day shellfish preparation method seasoned before fermentation Download PDFInfo
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- CN107874121A CN107874121A CN201710994676.0A CN201710994676A CN107874121A CN 107874121 A CN107874121 A CN 107874121A CN 201710994676 A CN201710994676 A CN 201710994676A CN 107874121 A CN107874121 A CN 107874121A
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- soya bean
- day shellfish
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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
- 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
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Abstract
The present invention relates to the day shellfish preparation method seasoned before a kind of fermentation, to solve the problems, such as existing day shellfish be not easy it is tasty, pickle for a long time easily loose, the day shellfish made by the inventive method is easy to cooking operation, and unique flavor.Day shellfish by seasoning is easier to people and receives and eat.
Description
Technical field
The present invention relates to food processing technology field, and in particular to the day shellfish preparation method seasoned before a kind of fermentation.
Background technology
Its shellfish (tempeh) is a kind of traditional food from Indonesia, also known as day training, red shellfish etc..Its shellfish is a kind of natural
The bean product of fermentation, it is the few spore rhizopus (Rhizopus in rhizopus fungi to make one of main bacteria seed of day shellfish
oligosporus).Traditional day shellfish is that rhizopus fungi is seeded to the dehulled soybeans boiled, then inoculated with Banana Leaf cladding
Soybean, by one to two day ferment, resulting white cake food.The soybean day shellfish made of soybean is main material, because
Can be one of Main Foods of vegetarian diet personage's panning protein as the substitute of meat containing abundant protein.
At present without flavoring is added in the manufacturing process of day shellfish, it is generally completed in day shellfish to add condiment seasoning
After carry out when being cooked.Its shellfish be not easy in itself it is tasty, if before culinary art carry out for a long time pickle in the hope of tasty, day shellfish matter
Ground can become loose, and difficulty is added to the culinary art of day shellfish.In addition, people are not familiar with also to day shellfish, for the culinary art of day shellfish less
Solution, therefore existing day shellfish is not easy to be accepted and eaten at present, leverages popularizing for edible day shellfish.
The content of the invention
It is an object of the invention to provide the day shellfish preparation method seasoned before a kind of fermentation, is not easy to solve existing day shellfish
It is tasty, pickle the problem of easily loose for a long time, the day shellfish made by the inventive method, which can be reduced, the step such as pickles, and reduces day
Shellfish cooking time, it is easier to cooking operation, and unique flavor.Day shellfish by seasoning is easier to people and receives and eat.
To achieve the above object, the present invention proposes the day shellfish preparation method seasoned before a kind of fermentation, the preparation method bag
Include the following steps：
(1) soya bean 5kg is chosen, soaks 8-14 hours at room temperature；
(2) soaked soya bean is removed the peel；
(3) soya bean of peeling is put into pot, adds water to cover soya bean；
(4) addition salt 25-35g, the soy sauce 40-60ml into pot, and anise, Chinese prickly ash, numb green pepper, fennel seeds and spiceleaf are each
2-5g, about 30-40min is boiled together with soya bean；
(5) pull soya bean out, soya bean is spread out dry it is anhydrous to surface, add light-coloured vinegar 120ml mix dry；
(6) soya bean after drying is put into container, adds day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into valve bag, the punching of valve bag two sides；Described two
Face punching can be carried out by the way of hole is pricked in such as two sides surface with pin, other hole knockouts can also be used, as long as can reach
To the effect for making valve bag two sides produce through hole；
(8) valve bag of the soya bean mixture ferment at constant temperature 24-32 hours at 28-32 DEG C are loaded into, to soya bean mixture
Surface is covered with white hypha, terminates fermentation, obtains seasoning day shellfish product.
Further, room temperature described in step (1) is 10-35 DEG C.Soak time is selected according to room temperature, it is white with soya bean inside
Core is not defined firmly.
Further, step (3) Zhong Jiashui covers soya bean 2-10cm, and preferably plus water covers soya bean 5-8cm.Specific amount of water
Rule of thumb can be obtained with experiment, with cause during soya bean is boiled and follow-up optional dipping process in soya bean locate always
Under liquid level.For example, can be by adding water 3-5kg to realize the effect above.
Further, anise, Chinese prickly ash, numb green pepper, fennel seeds and spiceleaf are fitted into tulle pouch together with soya bean in step (4)
Boil.
Further, in step (4) after soya bean is boiled into about 30-40min, Guan Huohou by soya bean continue impregnate 0.5-2 it is small
When.
Further, the light-coloured vinegar added in step (5) can be substituted for the food acids such as lactic acid or lactic acid bacteria or can produce
The edible raw material of food acids, the effect after addition should be such that the raw material pH before addition day shellfish bacterium adjusts to 4-5.Alternatively, this mistake
Journey can also add a small amount of flour, be preferred with the addition of 1% soya bean weight.
Further, light-coloured vinegar also can the sub stage addition of cooked beans in step (4).
Further, the day shellfish bacterium used in step (6) is few spore rhizopus (Rhizopus oligosporus).
Part Rhizopus oryzae (Rhizopus oryzae) or other, which can be added, can make a day rhizopus for shellfish fermentation.
Further, valve bag used is No. 6 valve bags in step (7), and size is 170mm × 120mm；Use preceding progress
Sterilization, the sterilization can use the medicinal alcohol of 75% concentration to carry out.Also can with the valve bags of other models or it is ventilative and
The materials such as the leaf of soya bean mixture can be wrapped.
Further, hole, aperture about 0.1-1mm, pitch of holes 1-2cm are pricked in valve bag two sides surface in step (7).
Further, ferment at constant temperature is carried out 28 hours at 30 DEG C in step (8).
In order to realize the purpose of the present invention, technical solution of the present invention adds condiment in the cooked beans subprocess for making day shellfish
Boil, and fermented with seasoned bean or pea together.The condiment is optional but is not limited to salt, soy sauce, anise, Chinese prickly ash, numb green pepper, small
Fennel, spiceleaf, other flavorings can also be selected according to taste, as cassia bark, white pepper, cumin, sweet basil, rosemary, thyme,
Parsley etc.；Bean or pea can continue immersion and also not soak for a period of time after boiling, remaining fermentation step is completed after pulling bean or pea out.
The inventive method has the following advantages that：
1st, day shellfish taste is assigned in day shellfish manufacturing process, it is easier to be accepted edible；
2nd, day shellfish cooking time is reduced, reduction such as pickles at the step, it is easier to cooks；
3rd, convertible a variety of tastes, a day shellfish species is enriched.
Embodiment
The inventive method is illustrated below by specific embodiment.It should be understood that following examples are only used for
The bright present invention, but it is not limited to the scope of the present invention.Wherein used day shellfish bacterium is few spore rhizopus (Rhizopus
oligosporus)。
Embodiment 1
The day shellfish preparation method of seasoning comprises the following steps before being fermented in the present embodiment：
(1) soya bean 5kg is chosen, is soaked 12 hours at 20 DEG C；
(2) soaked soya bean is removed the peel；
(3) soya bean of peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) salt 35g, soy sauce 40ml are added into pot, and anise, Chinese prickly ash, numb green pepper, fennel seeds and each 3g of spiceleaf load
In tulle pouch, 33min is boiled together with soya bean, soya bean is continued dipping 1 hour by Guan Huohou；
(5) pull soya bean out, spread out and dry anhydrous to surface, add light-coloured vinegar 120ml, mixing dries；
(6) soya bean after drying is put into container, adds day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, hole, hole are pricked in valve bag two sides
Footpath 0.3mm, pitch of holes 1cm；
(8) valve bag of soya bean mixture ferment at constant temperature 32 hours at 28 DEG C are loaded into, to soya bean mixture surface cloth
Full white hypha, terminates fermentation, obtains seasoning day shellfish product.
Embodiment 2
The day shellfish preparation method of seasoning comprises the following steps before being fermented in the present embodiment：
(1) soya bean 5kg is chosen, is soaked 10 hours at 25 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) salt 30g, soy sauce 50ml are added into pot, and anise, Chinese prickly ash, numb green pepper, fennel seeds and each 3g of spiceleaf load
In tulle pouch, 35min is boiled together with soya bean；
(5) pull soya bean out, spread out and dry anhydrous to surface, add light-coloured vinegar 120ml, mixing dries；
(6) soya bean after drying is put into container, adds a day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, hole, hole are pricked in valve bag two sides
Footpath 0.4mm, pitch of holes 1cm；
(8) valve bag of soya bean mixture ferment at constant temperature 30 hours at 29 DEG C are loaded into, to soya bean mixture surface cloth
Full white hypha, terminates fermentation, obtains seasoning day shellfish product.
Embodiment 3
The day shellfish preparation method of seasoning comprises the following steps before being fermented in the present embodiment：
(1) soya bean 5kg is chosen, is soaked 13 hours at 15 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.8kg, cover soya bean 6cm；
(4) salt 25g, soy sauce 60ml are added into pot, and anise, Chinese prickly ash, numb green pepper, fennel seeds and each 2g of spiceleaf load
In tulle pouch, 30min is boiled together with soya bean, soya bean is continued dipping 1.5 hours by Guan Huohou；
(5) pulling soya bean out and spreading out dries anhydrous to surface, adds light-coloured vinegar 120ml, mixing dries；
(6) soya bean after drying is put into container, adds a day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, hole, hole are pricked in valve bag two sides
Footpath 0.6mm, pitch of holes 1.2cm；
(8) valve bag of soya bean mixture ferment at constant temperature 28 hours at 30 DEG C are loaded into, to soya bean mixture surface cloth
Full white hypha, terminates fermentation, obtains seasoning day shellfish product.
Embodiment 4
The day shellfish preparation method of seasoning comprises the following steps before being fermented in the present embodiment：
(1) soya bean 5kg is chosen, is soaked 9 hours at 30 DEG C；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 4.5kg, cover soya bean 8cm；
(4) salt 28g, soy sauce 55ml are added into pot, and anise, Chinese prickly ash, numb green pepper, fennel seeds and each 2g of spiceleaf load
In tulle pouch, 40min is boiled together with soya bean；
(5) pull out soya bean spread out dry it is anhydrous to surface, add lactic acid, adjust pH to 4, mixing is dried；
(6) soya bean after drying is put into container, day shellfish bacterium 110g, is well mixed and obtains soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, hole, hole are pricked in valve bag two sides
Footpath 0.8mm, pitch of holes 1.5cm；
(8) valve bag of soya bean mixture ferment at constant temperature 26 hours at 31 DEG C are loaded into, to soya bean mixture surface cloth
Full white hypha, terminates fermentation, obtains seasoning day shellfish product.
Embodiment 5
The day shellfish preparation method of seasoning comprises the following steps before being fermented in the present embodiment：
(1) soya bean 5kg is chosen, is soaked 14 hours at 10 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) salt 32g is added into pot, and sweet basil, rosemary, thyme and each 5g of the broken cured leaf of parsley load tulle pouch
In, 38min is boiled together with soya bean；
(5) pulling soya bean out and spreading out dries anhydrous to surface, adds light-coloured vinegar 120ml, mixing dries；
(6) soya bean after drying is put into container, adds day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, the two-sided bundle hole of valve bag, hole
Footpath 1mm, pitch of holes 2cm；
(8) valve bag of soya bean mixture ferment at constant temperature 24 hours at 32 DEG C are loaded into, to soya bean mixture surface cloth
Full white hypha, terminates fermentation, obtains seasoning day shellfish product.
The day shellfish through seasoning obtained in above-described embodiment 1-5 is easy to cooking operation, reduces cooking time, and with a variety of
Flavor, it is easy to people and receives and eat.
Although above with general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. the day shellfish preparation method seasoned before a kind of fermentation, it is characterised in that the preparation method comprises the following steps：
(1) soya bean 5kg is chosen, soaks 8-14 hours at room temperature；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water to cover soya bean；
(4) salt 25-35g, soy sauce 40-60ml, and anise, Chinese prickly ash, numb green pepper, fennel seeds and each 2- of spiceleaf are added into pot
5g, 30-40min is boiled together with soya bean；
(5) pull soya bean out, soya bean is spread out and dries anhydrous to surface, light-coloured vinegar 120ml is added and mixes and dries；
(6) soya bean after drying is put into container, adds day shellfish bacterium 110g, be well mixed and obtain soya bean mixture；
(7) soya bean mixture in step (6) is often weighed 200 grams and be fitted into valve bag, the punching of valve bag two sides；
(8) valve bag of the soya bean mixture ferment at constant temperature 24-32 hours at 28-32 DEG C are loaded into, to soya bean mixture surface
It is covered with white hypha, terminates fermentation, obtains seasoning day shellfish product.
2. according to claim 1 day shellfish preparation method, it is characterised in that room temperature described in step (1) is 10-35 DEG C.
3. according to claim 1 day shellfish preparation method, it is characterised in that step (3) Zhong Jiashui covers soya bean 2-10cm.
4. according to claim 1 day shellfish preparation method, it is characterised in that by anise, Chinese prickly ash, numb green pepper, small in step (4)
Fennel and spiceleaf are fitted into tulle pouch boils together with soya bean.
5. according to claim 1 day shellfish preparation method, it is characterised in that soya bean is being boiled into 30-40min in step (4)
Afterwards, Guan Huohou continues soya bean to impregnate 0.5-2 hours.
6. according to claim 1 day shellfish preparation method, it is characterised in that light-coloured vinegar is replaced with into lactic acid in step (5), and
PH value is adjusted to 4-5.
7. according to claim 1 day shellfish preparation method, it is characterised in that the day shellfish bacterium used in step (6) is widow
Spore rhizopus.
8. according to claim 1 day shellfish preparation method, it is characterised in that valve bag used is No. 6 self-styled in step (7)
Bag, size is 170mm × 120mm；Carried out disinfection using preceding using the medicinal alcohol of 75% concentration.
9. according to claim 8 day shellfish preparation method, it is characterised in that the aperture that valve bag punches in step (7)
0.1-1mm, pitch of holes 1-2cm.
10. according to claim 1 day shellfish preparation method, it is characterised in that ferment at constant temperature enters at 30 DEG C in step (8)
Row 28 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710994676.0A CN107874121A (en) | 2017-10-23 | 2017-10-23 | A kind of day shellfish preparation method seasoned before fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710994676.0A CN107874121A (en) | 2017-10-23 | 2017-10-23 | A kind of day shellfish preparation method seasoned before fermentation |
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| CN107874121A true CN107874121A (en) | 2018-04-06 |
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| CN201710994676.0A Pending CN107874121A (en) | 2017-10-23 | 2017-10-23 | A kind of day shellfish preparation method seasoned before fermentation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655891A (en) * | 2021-01-07 | 2021-04-16 | 崔华 | Preparation process of tempeh |
| US20220369663A1 (en) * | 2021-05-19 | 2022-11-24 | Angeline Leong | Methods for using tempeh/tempe in food products |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614702A (en) * | 2015-12-25 | 2016-06-01 | 安徽省芬格欣普蓝生物药业有限公司 | Tonka-bean sauce and processing method thereof |
-
2017
- 2017-10-23 CN CN201710994676.0A patent/CN107874121A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614702A (en) * | 2015-12-25 | 2016-06-01 | 安徽省芬格欣普蓝生物药业有限公司 | Tonka-bean sauce and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 尚丽娟: "《发酵食品生产技术》", 31 August 2012, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655891A (en) * | 2021-01-07 | 2021-04-16 | 崔华 | Preparation process of tempeh |
| US20220369663A1 (en) * | 2021-05-19 | 2022-11-24 | Angeline Leong | Methods for using tempeh/tempe in food products |
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Application publication date: 20180406 |