CN107981213A - A kind of fermented soya bean production method - Google Patents
A kind of fermented soya bean production method Download PDFInfo
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- CN107981213A CN107981213A CN201711341089.8A CN201711341089A CN107981213A CN 107981213 A CN107981213 A CN 107981213A CN 201711341089 A CN201711341089 A CN 201711341089A CN 107981213 A CN107981213 A CN 107981213A
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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 invention discloses a kind of fermented soya bean production method, belong to field of food.Comprise the following steps：Beans are selected, beans, bubble beans is steamed, steams winnow with a dustpan beans, spontaneous fermentation again, wash mould, secondary fermentation, natural drying, preserve.Present invention process improves traditional handicraft, pay attention to detail and each time of link, the assurance of temperature and humidity and selected using Work tool, makespan zero adds, while ensure that green and healthy, the nutritional ingredient of fermented soya bean in itself can be preferably remained, and the fermented soya bean fermented soya beans, salted or other wise perfume (or spice) for make assails the nostrils, is soft glutinous sweet in flavor, in good taste.
Description
Technical field
The invention belongs to field of food, especially a kind of fermented soya bean production method.
Background technology
Fermented soya bean are the traditional fermented bean products in China, are formulated when spring and autumn, the Warring states, are just known as " adjusting early in Han dynasty
And the five tastes ".《The Songs of the South, calls back the spirit of the dead》In have " big bitter salty acid ", annotate as fermented soya bean, fermented soya bean are tasty, distinctive aroma, containing abundant
The nutriments such as protein, a variety of amino acid, lactic acid, phosphorus, magnesium, calcium and multivitamin, and have certain health-care effect.
The processing process of traditional fermented soya bean is：Sorting clear up-soak beans-boiling-Koji fermentation-wash it is mould and add salt mix and stir-
Finished product.Key points for operation are：1st, clear up：Selecting has damage by worms and some impurity in soya bean；2nd, beans are soaked：Cleaned soya bean is put
Enter in water and be impregnated with；3rd, boiling：When boiling 3-4 is small, reaches and be broken into pureed once pinching with hand, then drain moisture, it is spare；4th, make
Koji fermentation, the fermented soya bean song manually cultivated mix and stir, and treat that soya bean becomes mildewed or be pulled into silk；5th, wash mould：By fermented soya bean curved surface
Aging mould and stick thing and be eluted with water, salt and ferrous sulfate are increased in watering, make the pitch-black lubrication of fermented soya bean, the water that this step takes off
It is the common soy sauce of people after refinement；6th, it is dry：The moisture of 60-80% is removed with infrared-ray dryer, is finished product.With
The fermented soya bean of this technological process production, color and luster is pitch-black, but mouthfeel is general, and substantially without fragrance, and nutritive value is not high.
Therefore, to those skilled in the art, new fermented soya bean technique is studied so that the fermented soya bean fermented soya beans, salted or other wise perfume (or spice) made is strongly fragrant
It is fragrant, in good taste, belong to pure natural seasoning good merchantable brand.
The content of the invention
For above-mentioned deficiency, the present invention is intended to provide a kind of improved fermented soya bean technique, the addition of whole process zero is not required to artificial koji-making,
Any other component is not added so that the fermented soya bean fermented soya beans, salted or other wise perfume (or spice) made assails the nostrils, is soft glutinous sweet in flavor, in good taste.
In order to realize above-mentioned technique effect, technical solution provided by the invention is such：A kind of fermented soya bean production method, according to
It is secondary to comprise the following steps：Beans are selected, beans, bubble beans is steamed, steams winnow with a dustpan beans, spontaneous fermentation again, wash mould, secondary fermentation, natural drying, preserve；
Wherein, the multiple beans step of winnowing with a dustpan of steaming is specially：Divide 2-3 times down in wooden barrel by black soya bean, steam to the upper end of wooden barrel
Dustpan cover is emerged after steam 8-15 minutes, is quickly poured out black soya bean when lid drips, uniform airing is in the beans 10- that in bamboo dustpan, winnows with a dustpan
30 times, make high temperature ripe black soya bean rapidly cooling and moisture quickly volatilization scatter (this step is extremely important, it be ensure finished product beans
Where the key of the not sour not bitter taste and sweet mouthfeel of fermented soya beans, salted or other wise), treat that black soya bean temperature is dried in the air to 15-30 DEG C.
Wherein, the spontaneous fermentation step is specially：Fermenting house temperature is maintained at 20-40 DEG C, beans are poured into dustpan
Shakeout, stacked per 6-15 dustpan, it is with gunnysack that surface cover is tight；After when 10-16 is small, treat that black soya bean generates heat to 35-55 DEG C naturally,
Dustpan is separated into individually storage fermentation；The empty dustpan of beans dustpan upper cover one is contained at every, when 10-12 is small after raise sky dustpan, then
Place 4-8 days, first time spontaneous fermentation terminates.
Wherein, the secondary fermentation step is specially：Spread straw, tung oil leaf, all flange Acorns from bottom to up in bamboo basket
Grass simultaneously pads upper tung oil leaf；By wash it is mould after mould beans pour into basket, in mould one layer of tung oil leaf in beans upper berth, then cover two pieces it is semi-moon shaped
Plank, the stone of plank top pressure 10-20kg, the 2nd day stone for adding one piece of 5-15kg again, stone increases to 20- after the 3rd day
60kg, after being kept for 5-7 days.
Wherein, the steaming beans step is specially：Black soya bean is not got wet and is directly poured into cylindrical wooden barrel, wooden barrel is placed on iron
When Steam by water bath 4-6 is small on pot.
Wherein, the bubble beans step is specially：Steamed black soya bean is dried in the air to 40-70 in 15min down in bamboo large bamboo or wicker basket
DEG C (actual temp changes according to season and climate change), black soya bean is poured into cylindrical pond, water wants dipped black soya bean 15-
20cm, when black soya bean water suction swell 70-80%, epidermis luminous hand sense of touch it is smooth when black soya bean pulled out, be placed in large bamboo or wicker basket, drain epidermis water
Part.
Wherein, the natural drying step is specially：After secondary fermentation, the enzyme beans in bamboo basket are dried in the sun
4-8 hour fermented soya bean.
Wherein, a diameter of 0.8-1.5m, a height of 0.8-1.3m of the cylindrical wooden barrel.
Wherein, the cylindrical wooden bottom of the barrel band strainer.
Wherein, the wall of the fermenting house is adobe, and ceiling is plank.
Wherein, the tung oil leaf can be replaced with lotus leaf, sweet potato leaf or plastic cloth.
Preferably, fermented soya bean provided by the invention and preparation method thereof, all not using chemical substance in whole technical process,
So that the fermented soya bean made belong to pure natural seasoning good merchantable brand.
Compared with prior art, the present invention haing the following advantages and feature：
1st, fermented soya bean provided by the invention and preparation method thereof, improve traditional handicraft, more pay attention to detail and often
A step is adjusted using instrument and time, and the addition of whole process zero is not required to artificial koji-making, does not add any other component so that makes
Fermented soya bean lovely luster, fermented soya beans, salted or other wise perfume (or spice) Yu Xin, matter out is soft sweet in flavor, in good taste.
2nd, a further advantage of the invention is：The soaking time of black soya bean is strictly controlled in beans step is steamed, avoids influence
Hard-core fermented soya bean are produced after fermentation and fermentation.
3rd, the another step advantage of the present invention is the introduction of fermenting house of the wall using adobe and smallpox for plank, adobe room
High insulating effect, adobe can siphon away fermenting house at any time and produce excessive moisture content.
Embodiment
With reference to embodiment, the claim of the present invention is described in further detail, but is not formed pair
Any restrictions of the present invention, but any limitation of the invention is not formed, any institute in the claims in the present invention protection domain
The limited number of time modification made, still in the claims of the present invention.
Embodiment 1
1) beans are selected：Have an area of centered on selected Zhaoping County Huang Yao towns within 30 kilometers and plant, from generation to generation from full grains of reserving seed for planting
Black soya bean, make moist, worm-eaten, to macerate bad black soya bean cleared, then black soya bean is sun-dried and well winnowed；
2) beans are steamed：The black soya bean that step 1 is handled, which does not get wet, directly to be poured into cylindrical wooden barrel, by wooden barrel be placed on iron pan every
When water steaming 4 is small；
3) beans are steeped：The steamed black soya bean of step 2 is dried in the air cool to 70 DEG C down in bamboo large bamboo or wicker basket in 15min, black soya bean is poured into
In special cylindrical pond, water wants dipped black soya bean 15cm, when black soya bean water suction swell 80%, epidermis luminous hand sense of touch it is smooth when i.e.
Black soya bean can be pulled out, be placed in large bamboo or wicker basket, drain epidermis moisture content；
4) it is multiple to steam beans of winnowing with a dustpan：The black soya bean that step 3 is handled well, which divides 2 times, refunds in wooden barrel, steams to the dustpan cover of the upper end of wooden barrel
Emerge after steam 15 minutes, quickly pour out black soya bean when lid drips, uniform airing makes height in the beans 10 times of in bamboo dustpan, winnowing with a dustpan
The ripe black soya bean of temperature rapidly quickly scatter for cooling and moisture by volatilization, treats that black soya bean temperature is dried in the air and is completed to 30 DEG C；
5) spontaneous fermentation：Black soya bean after step 4 processing is sent to fermenting house fermentation, and fermenting house temperature is maintained at 20 DEG C,
Beans are poured into dustpan and are shakeout, then every 15 dustpans are gathered into folds, it is with gunnysack that surface cover is tight, when nature 10 is small, treat black soya bean
Naturally fever is to 55 DEG C, and dustpan separated individually storage fermentation, and the empty dustpan of one, lid again above the dustpan of every Sheng beans, 10 is small
When after raise sky dustpan, spontaneous fermentation terminates；
6) wash mould：The enzyme beans that step 5 ferments are rubbed scattered, and the enzyme beans that will be rubbed scattered, wash away enzyme beans surface with enzyme machine is washed
Enzyme bacterium, then by mould beans drain well；
7) secondary fermentation：In a circular bamboo basket, straw is padded below, then puts one layer of tung oil leaf, and all flange Acorns grass are simultaneously
Tung oil leaf on pad, the enzyme beans after step 6 is handled are poured into basket, after all pouring into, according to climate change spill appropriate water in
Surface and periphery, the top of last enzyme beans spreads a thick layer tung oil leaf, then covers two pieces of semi-moon shaped planks, pressure above plank
The stone of 10kg, the 2nd day stone for adding one piece of 15kg again, stone gradually increases to 20kg after the 3rd day, can be completed after 7 days；
8) natural drying：After secondary fermentation, by the enzyme beans in bamboo basket dry in the sun 8 hours fermented soya bean；
9) preserve：Fermented soya bean sealing is stored in the warehouse of dry lucifuge, gets product fermented soya bean within one month.
The nutrient component meter that the fermented soya bean of gained are prepared according to the present embodiment is as shown in table 1：
1 fermented soya bean nutrient component meter of table
The fermented soya bean commission Hezhou City product quality inspection institute of gained is prepared through this embodiment according to DB45/T934-2013
《Geography symbol product Huang Yao's fermented soya bean》Test to the application, and make survey report as described below, refer to table 2：
2 survey report of table
In conclusion chemical substance is not used in the fermented soya bean that the present invention prepares gained, belong to pure natural seasoning good merchantable brand, still
Each index of fermented soya bean and nutritional ingredient prepared has used the fermented soya bean of chemical substance preparation gained not less than tradition, and can be at the same time
Keep its taste.
Embodiment 2
1) beans are selected：Have an area of centered on selected Zhaoping County Huang Yao towns within 30 kilometers and plant, from generation to generation from full grains of reserving seed for planting
Black soya bean, make moist, worm-eaten, to macerate bad black soya bean cleared, then black soya bean is sun-dried and well winnowed；
2) beans are steamed：The black soya bean that step 1 is handled, which does not get wet, directly to be poured into cylindrical wooden barrel, by wooden barrel be placed on iron pan every
When water steaming 6 is small；
3) beans are steeped：The steamed black soya bean of step 2 is dried in the air cool to 40 DEG C down in bamboo large bamboo or wicker basket in 15min, black soya bean is poured into
In special cylindrical pond, water wants dipped black soya bean 20cm, when black soya bean water suction swell 70%, epidermis luminous hand sense of touch it is smooth when i.e.
Black soya bean can be pulled out, be placed in large bamboo or wicker basket, drain epidermis moisture content；
4) it is multiple to steam beans of winnowing with a dustpan：The black soya bean that step 3 is handled well, which divides 3 times, refunds in wooden barrel, steams to the dustpan cover of the upper end of wooden barrel
Emerge after steam 8 minutes, quickly pour out black soya bean when lid drips, uniform airing makes high temperature in the beans 30 times of in bamboo dustpan, winnowing with a dustpan
Ripe black soya bean rapidly cooling and moisture quickly volatilization scatter, treat black soya bean temperature dry in the air to 15 DEG C i.e. completion；
5) spontaneous fermentation：Black soya bean after step 4 processing is sent to fermenting house fermentation, and fermenting house temperature is maintained at 40 DEG C,
Beans are poured into dustpan and are shakeout, then every 6 dustpans are gathered into folds, it is with gunnysack that surface cover is tight, when nature 16 is small, treat black soya bean certainly
So fever is to 35 DEG C, and dustpan separated individually storage fermentation, the empty dustpan of one, lid again above the dustpan of every Sheng beans, 12 it is small when
After raise sky dustpan, spontaneous fermentation terminates；
6) wash mould：The enzyme beans that step 5 ferments are rubbed scattered, and the enzyme beans that will be rubbed scattered, wash away enzyme beans surface with enzyme machine is washed
Enzyme bacterium, then by mould beans drain well；
7) secondary fermentation：In a circular bamboo basket, straw is padded below, then puts one layer of tung oil leaf, and all flange Acorns grass are simultaneously
Tung oil leaf on pad, the enzyme beans after step 6 is handled are poured into basket, after all pouring into, according to climate change spill appropriate water in
Surface and periphery, the top of last enzyme beans spreads a thick layer tung oil leaf, then covers two pieces of semi-moon shaped planks, pressure above plank
The stone of 20kg, the 2nd day stone for adding one piece of 5kg again, stone gradually increases to 60kg after the 3rd day, can be completed after 5 days；
8) natural drying：After secondary fermentation, by the enzyme beans in bamboo basket dry in the sun 4 hours fermented soya bean；
9) preserve：Fermented soya bean sealing is stored in the warehouse of dry lucifuge, gets product fermented soya bean within one month.
Embodiment 3
1) beans are selected：Have an area of centered on selected Zhaoping County Huang Yao towns within 30 kilometers and plant, from generation to generation from full grains of reserving seed for planting
Black soya bean, make moist, worm-eaten, to macerate bad black soya bean cleared, then black soya bean is sun-dried and well winnowed；
2) beans are steamed：The black soya bean that step 1 is handled, which does not get wet, directly to be poured into cylindrical wooden barrel, by wooden barrel be placed on iron pan every
When water steaming 5 is small；
3) beans are steeped：The steamed black soya bean of step 2 is dried in the air cool to 50 DEG C down in bamboo large bamboo or wicker basket in 15min, black soya bean is poured into
In special cylindrical pond, water wants dipped black soya bean 17cm, when black soya bean water suction swell 75%, epidermis luminous hand sense of touch it is smooth when i.e.
Black soya bean can be pulled out, be placed in large bamboo or wicker basket, drain epidermis moisture content；
4) it is multiple to steam beans of winnowing with a dustpan：The black soya bean that step 3 is handled well, which divides 2 times, refunds in wooden barrel, steams to the dustpan cover of the upper end of wooden barrel
Emerge after steam 12 minutes, quickly pour out black soya bean when lid drips, uniform airing makes height in the beans 20 times of in bamboo dustpan, winnowing with a dustpan
The ripe black soya bean of temperature rapidly quickly scatter for cooling and moisture by volatilization, treats that black soya bean temperature is dried in the air and is completed to 24 DEG C；
5) spontaneous fermentation：Black soya bean after step 4 processing is sent to fermenting house fermentation, and fermenting house temperature is maintained at 30 DEG C,
Beans are poured into dustpan and are shakeout, then every 9 dustpans are gathered into folds, it is with gunnysack that surface cover is tight, when nature 13 is small, treat black soya bean certainly
So fever is to 45 DEG C, and dustpan separated individually storage fermentation, the empty dustpan of one, lid again above the dustpan of every Sheng beans, 11 it is small when
After raise sky dustpan, first time spontaneous fermentation in 6 day terminates；
6) wash mould：The enzyme beans that step 5 ferments are rubbed scattered, and the enzyme beans that will be rubbed scattered, wash away enzyme beans surface with enzyme machine is washed
Enzyme bacterium, then by mould beans drain well；
7) secondary fermentation：In a circular bamboo basket, straw is padded below, then puts one layer of tung oil leaf, and all flange Acorns grass are simultaneously
Tung oil leaf on pad, the enzyme beans after step 6 is handled are poured into basket, after all pouring into, according to climate change spill appropriate water in
Surface and periphery, the top of last enzyme beans spreads a thick layer tung oil leaf, then covers two pieces of semi-moon shaped planks, pressure above plank
The stone of 15kg, the 2nd day stone for adding one piece of 10kg again, stone gradually increases to 40kg after the 3rd day, can be completed after 6 days；
8) natural drying：After secondary fermentation, by the enzyme beans in bamboo basket dry in the sun 6 hours fermented soya bean；
9) preserve：Fermented soya bean sealing is stored in the warehouse of dry lucifuge, gets product fermented soya bean within one month.
Above-described is only presently preferred embodiments of the present invention, all timess done in the range of the spirit and principles in the present invention
What modifications, equivalent substitutions and improvements etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of fermented soya bean production method, comprises the following steps successively：Beans are selected, beans, bubble beans is steamed, steams winnow with a dustpan beans, spontaneous fermentation again, washes
Mould, secondary fermentation, natural drying, preserve；It is characterized in that, the multiple beans step of winnowing with a dustpan of steaming is specially：By black soya bean divide 2-3 times down to
In wooden barrel, steam after emerging steam to the dustpan cover of the upper end of wooden barrel 8-15 minutes, quickly pour out black soya bean when lid drips, uniformly
Airing treats that black soya bean temperature is dried in the air to 15-30 DEG C in beans 10-30 times of in bamboo dustpan, winnowing with a dustpan.
2. a kind of fermented soya bean production method according to claim 1, it is characterised in that the spontaneous fermentation step is specially：
Fermenting house temperature is maintained at 20-40 DEG C, beans are poured into dustpan and are shakeout, is stacked per 6-15 dustpan, with gunnysack by surface cover
Tightly；After when 10-16 is small, treat that black soya bean generates heat to 35-55 DEG C naturally, dustpan is separated into individually storage fermentation；Beans are contained at every to winnow with a dustpan
The empty dustpan of dustpan upper cover one, when 10-12 is small after raise sky dustpan, then place 4-8 days, first time spontaneous fermentation terminates.
3. a kind of fermented soya bean production method according to claim 1, it is characterised in that the secondary fermentation step is specially：
Spread straw, tung oil leaf from bottom to up in bamboo basket, all flange Acorns grass simultaneously pad upper tung oil leaf；By wash it is mould after mould beans pour into basket
In, in mould one layer of tung oil leaf in beans upper berth, then two pieces of semi-moon shaped planks are covered, the stone of pressure 10-20kg above plank, the 2nd day
Again plus one piece of 5-15kg stone, stone increases to 20-60kg after the 3rd day, after being kept for 5-7 days.
A kind of 4. fermented soya bean production method according to claim 1, it is characterised in that it is described steaming beans step be specially：Will be black
Beans, which do not get wet, directly to be poured into cylindrical wooden barrel, when wooden barrel is placed on Steam by water bath 4-6 is small on iron pan.
A kind of 5. fermented soya bean production method according to claim 1 or 4, it is characterised in that it is described bubble beans step be specially：Will
Steamed black soya bean, down in bamboo large bamboo or wicker basket, dries in the air to 40-70 DEG C, black soya bean is poured into cylindrical pond, water is dipped in 15min
Black soya bean 15-20cm, when black soya bean water suction swell 70-80%, epidermis luminous hand sense of touch it is smooth when black soya bean pulled out, be placed in large bamboo or wicker basket, drip
Dry epidermis moisture content.
6. a kind of fermented soya bean production method according to claim 1, it is characterised in that the natural drying step is specially：
After secondary fermentation, by the enzyme beans in bamboo basket dry in the sun 4-8 hour fermented soya bean.
A kind of 7. fermented soya bean production method according to claim 4, it is characterised in that it is described cylinder wooden barrel it is a diameter of
0.8-1.5m, a height of 0.8-1.3m.
A kind of 8. fermented soya bean production method according to claim 4 or 7, it is characterised in that the cylindrical wooden bottom of the barrel band
Strainer.
A kind of 9. fermented soya bean production method according to claim 2, it is characterised in that the wall of the fermenting house is adobe,
Ceiling is plank.
10. a kind of fermented soya bean production method according to claim 3, it is characterised in that the tung oil leaf lotus leaf, sweet potato
Leaf or plastic cloth replace.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813374A (en) * | 2018-06-28 | 2018-11-16 | 卢化纳 | The production method of fermented soya bean |
| CN114431413A (en) * | 2022-02-14 | 2022-05-06 | 湖南坛坛香食品科技有限公司 | Black bean and fermented soya bean processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN105455016A (en) * | 2015-12-11 | 2016-04-06 | 重庆市荣昌县溢彩轩食品有限公司 | Preparation method of fermented soybeans |
-
2017
- 2017-12-14 CN CN201711341089.8A patent/CN107981213A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN105455016A (en) * | 2015-12-11 | 2016-04-06 | 重庆市荣昌县溢彩轩食品有限公司 | Preparation method of fermented soybeans |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813374A (en) * | 2018-06-28 | 2018-11-16 | 卢化纳 | The production method of fermented soya bean |
| CN114431413A (en) * | 2022-02-14 | 2022-05-06 | 湖南坛坛香食品科技有限公司 | Black bean and fermented soya bean processing technology |
| CN114431413B (en) * | 2022-02-14 | 2024-05-03 | 湖南坛坛香食品科技有限公司 | Black soya bean processing technology |
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Application publication date: 20180504 |