CN108813374A - The production method of fermented soya bean - Google Patents
The production method of fermented soya bean Download PDFInfo
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- CN108813374A CN108813374A CN201810689838.4A CN201810689838A CN108813374A CN 108813374 A CN108813374 A CN 108813374A CN 201810689838 A CN201810689838 A CN 201810689838A CN 108813374 A CN108813374 A CN 108813374A
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- beans
- soya bean
- fermented soya
- semen sojae
- sojae atricolor
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- 244000068988 Glycine max Species 0.000 title claims abstract description 64
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 210000000582 semen Anatomy 0.000 claims abstract description 82
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 71
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002386 leaching Methods 0.000 claims abstract description 12
- 238000005213 imbibition Methods 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 27
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 27
- 239000010902 straw Substances 0.000 claims description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 21
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 21
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 21
- 239000011425 bamboo Substances 0.000 claims description 21
- 235000020097 white wine Nutrition 0.000 claims description 15
- 238000009825 accumulation Methods 0.000 claims description 14
- 230000035508 accumulation Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 19
- 238000000034 method Methods 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 210000002615 epidermis Anatomy 0.000 description 6
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 206010037660 Pyrexia Diseases 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- GQWNECFJGBQMBO-UHFFFAOYSA-N Molindone hydrochloride Chemical compound Cl.O=C1C=2C(CC)=C(C)NC=2CCC1CN1CCOCC1 GQWNECFJGBQMBO-UHFFFAOYSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 239000002111 antiemetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of production methods of fermented soya bean, include the following steps：Beans are selected, leaching beans, beans is steamed, ferments for the first time, wash mould, pressure beans, ferment for second, is dry, saving；The leaching beans are that beans imbibition reaches 55-65%, and the beans that steam are that the semen sojae atricolor after the completion of leaching beans drains away the water to put into clean container, are steamed beans 5-7 hours；The pressure beans carry out weight pressure to the semen sojae atricolor completed while being secondary fermentation.Fermented soya bean of the invention have fermented soya beans, salted or other wise taste aromatic, and the soft glutinous and storage time of mouthfeel is waited so long advantage.
Description
Technical field
The present invention relates to food processing fields, more particularly to a kind of production method of fermented soya bean.
Background technique
Fermented soya bean utilize the effect of Mucor, aspergillus or bacterialprotease, decomposing soybean using semen sojae atricolor or soya bean as primary raw material
Protein when reaching a certain level, adds salt plus the methods of wine, drying, inhibits the vigor of enzyme, delay fermentation process and be made.Beans
Fermented soya beans, salted or other wise has higher medical value, according to《Compendium of Materia Medica》It carries：" semen sojae atricolor is mild-natured, makees that fermented soya beans, salted or other wise is then warm, and both through boiling, can rise can dissipate, and obtains green onion then
Sweating obtains salt then antiemetic, obtains wine and then control wind, and obtaining garlic can stop blooding, and fries energy hidroschesis ".
The processing process of traditional fermented soya bean is：Semen sojae atricolor screening-washing-is impregnated-drains (TY-II)-boiling-cooling-and connects
Kind-koji-making-washes fermented soya beans, salted or other wise-leaching FeSO4Salt-is mixed to ferment-dry-finished product.The fermented soya bean produced with this process flow, color is pitch-black, at
Product are easily broken, fermented soya bean insufficient fragrance, and large labor intensity.
The disclosure of background above technology contents is only used for auxiliary and understands inventive concept and technical solution of the invention, not
The prior art for necessarily belonging to present patent application shows above content in the applying date of present patent application in no tangible proof
In the case where having disclosed, above-mentioned background technique should not be taken to the novelty and creativeness of evaluation the application.
Summary of the invention
The production method that the present invention proposes a kind of fermented soya bean, fermented soya bean insufficient fragrance frangible to solve finished product in the prior art
The problem of.
The invention proposes a kind of production methods of fermented soya bean, include the following steps：Beans are selected, leaching beans, beans is steamed, sends out for the first time
Ferment washes mould, pressure beans, second of fermentation, dry, preservation；The leaching beans are that beans imbibition reaches 55-65%, and the steaming beans are
Semen sojae atricolor after the completion of leaching beans is drained away the water and is put into clean container, is steamed beans 5-7 hours；The pressure beans are the same of secondary fermentation
When weight pressure is carried out to the semen sojae atricolor completed.
Preferably, the first time fermentation is 28-32 DEG C in environment temperature, ambient humidity 75-80%；By steamed beans
Pour into dustpan and shakeout, can 10 accumulations stack, covered on dustpan with lid, fermentation 12-15 hours after, semen sojae atricolor heating temperature reaches
At 36-42 DEG C, the dustpan that accumulation is stacked is all individually separated, closes the lid on each dustpan, after 13-15 hours, lifts
It uncaps son, ferments 5-7 days.
Preferably, the first time fermentation is 32 DEG C in environment temperature, ambient humidity 80%；Steamed beans are poured into and are winnowed with a dustpan
Shakeout in dustpan, can 10 accumulations stack, covered on dustpan with lid, fermentation 12 hours after, when semen sojae atricolor heating temperature reaches 42 DEG C,
The dustpan that accumulation is stacked is all individually separated, closes the lid on each dustpan, after 13 hours, raises lid, fermentation 5
It.
Preferably, one layer of straw, the high 40-55cm of bamboo basket, straw are covered at cylindrical type bamboo basket bottom before second of fermentation
One lotus leaf of upper covering, bamboo basket wall are covered using lotus leaf, will wash it is mould after the semen sojae atricolor that drains divide on lotus leaf, then covered on semen sojae atricolor
Lid one opens lotus leaf, and one layer of straw or veneer are repaved on lotus leaf, and the straw or veneer of top layer are apart from bamboo basket top surface distance
7-15cm, the upper weight to match with dustpan of pressure on the straw or veneer of top layer, weight 20kg again apply again after the 3rd day
The weight of 25kg is kept for 8 days.
Preferably, the steaming beans are that hand has just pinched skilled hand's sense, but beans are well-done.
Preferably, the drying is that baking oven heats wind form or the sun dries naturally.
Preferably, fermented soya bean are mixed using 28 ° -56 ° of white wine before the fermented soya bean are dry, and the interior fermentation of the container for pouring sealing into
3 days, wherein the ratio of fermented soya bean and white wine was 8-10：0.5-1.5.
Preferably, the leaching beans are that semen sojae atricolor imbibition reaches 60%.
Preferably, fermented soya bean are mixed using 32 ° of white wine before the fermented soya bean are dry.
Preferably, the ratio of the fermented soya bean and white wine is：10：0.5.
The beneficial effect of the present invention compared with the prior art includes：(1) this method mainly comprise the following steps select beans, leaching beans, steam beans,
It ferments for the first time, washes mould, pressure beans, second of fermentation, drying, saves；It is fewer than conventional procedures, reduce labor intensity；(2) this method
Pressure fermentation, increases the flexibility of semen sojae atricolor, makes the soft glutinous of fermented soya bean, mouthfeel is more preferably；(3) lotus has been used while this method pressure beans
Leaf package finally also uses liquor fermentation, and the fermented soya bean fragrance after drying is more rich long, and storage time is more long.
Specific embodiment
The present invention will be further explained with reference to the examples below.It is emphasized that following the description is only example
Property, the range and its application being not intended to be limiting of the invention.
Embodiment 1
A kind of production method of fermented soya bean, includes the following steps：
Step 1：Beans are selected, the semen sojae atricolor locally produced is selected, picks shrivelled, damage by worms, damaged semen sojae atricolor, semen sojae atricolor are cleaned dry
Only；
Step 2：Beans are soaked, into the water by semen sojae atricolor, keep semen sojae atricolor to be immersed in underwater always during semen sojae atricolor water swelling,
To semen sojae atricolor imbibition 60%, semen sojae atricolor epidermis is shinny smooth, and semen sojae atricolor is pulled out, drains semen sojae atricolor transepidermal water；
Step 3：Beans are steamed, semen sojae atricolor is packed into pallet apparatus, is put into steam stove, Steam by water bath beans 6 hours, until semen sojae atricolor hand has been pinched
Hard sense, but slightly power can crumb preferably；Steamed beans are taken out and are divided on dustpan, rapid spreading for cooling, while using fan or
Air blower dries up rapidly the moisture on semen sojae atricolor surface；
Step 4：It ferments for the first time, the semen sojae atricolor to dry in the air by step 3 is put into fermenting house, fermentation is maintained in environment temperature
32 DEG C, ambient humidity 80%；10 dustpan accumulations are stacked, are covered on dustpan with lid, after fermentation 12 hours, semen sojae atricolor fever
When temperature reaches 42 DEG C, the dustpan that accumulation is stacked is all individually separated, closes the lid on each dustpan, after 13 hours,
Lid is raised, then is fermented 5 days；
Step 5：Wash it is mould, by for the first time after fermentation by semen sojae atricolor rubbing scatter, wash away semen sojae atricolor epidermis with Mould washing machine
Mould drains washed semen sojae atricolor；
Step 6：Beans are pressed, are covered with one layer of straw at cylindrical type bamboo basket bottom, bamboo basket high 45cm covers a lotus leaf on straw,
Bamboo basket wall is covered using lotus leaf, will wash it is mould after the semen sojae atricolor that drains divide on lotus leaf, then a lotus leaf, lotus leaf are covered on semen sojae atricolor
On repave one layer of straw or veneer, the straw or veneer of top layer are 10cm, the rice of top layer apart from bamboo basket top surface distance
The weight for pressing upper and dustpan to match on grass or veneer, weight weight 20kg, applies the weight of 25kg again after the 3rd day.
Step 7：Second of fermentation after step 6 presses weight, stands 8 days and completes second of fermentation.Make after fermentation
Fermented soya bean are mixed with 32 ° of white wine, and the interior fermentation of the container for pouring sealing into 3 days, wherein the ratio of fermented soya bean and white wine is：10：1.5.
Step 8：It is dry, the fermented soya bean in bamboo basket are poured out and are tedded under the sun, are shone two days；Or it is removed using dryer
75% moisture.
Embodiment 2
A kind of production method of fermented soya bean, includes the following steps：
Step 1：Beans are selected, the semen sojae atricolor locally produced is selected, picks shrivelled, damage by worms, damaged semen sojae atricolor, semen sojae atricolor are cleaned dry
Only；
Step 2：Beans are soaked, into the water by semen sojae atricolor, keep semen sojae atricolor to be immersed in underwater always during semen sojae atricolor water swelling,
To semen sojae atricolor imbibition 55%, semen sojae atricolor epidermis is shinny smooth, and semen sojae atricolor is pulled out, drains semen sojae atricolor transepidermal water；
Step 3：Beans are steamed, semen sojae atricolor is packed into pallet apparatus, is put into steam stove, Steam by water bath beans 7 hours, until semen sojae atricolor hand has been pinched
Hard sense, but slightly power can crumb preferably；Steamed beans are taken out and are divided on dustpan, rapid spreading for cooling, while using fan or
Air blower dries up rapidly the moisture on semen sojae atricolor surface；
Step 4：It ferments for the first time, the semen sojae atricolor to dry in the air by step 3 is put into fermenting house, fermentation is maintained in environment temperature
28 DEG C, ambient humidity 75%；10 dustpan accumulations are stacked, are covered on dustpan with lid, after fermentation 13 hours, semen sojae atricolor fever
When temperature reaches 36 DEG C, the dustpan that accumulation is stacked is all individually separated, closes the lid on each dustpan, after 15 hours,
Lid is raised, then is fermented 7 days；
Step 5：Wash it is mould, by for the first time after fermentation by semen sojae atricolor rubbing scatter, wash away semen sojae atricolor epidermis with Mould washing machine
Mould drains washed semen sojae atricolor；
Step 6：Beans are pressed, are covered with one layer of straw at cylindrical type bamboo basket bottom, bamboo basket high 55cm covers a lotus leaf on straw,
Bamboo basket wall is covered using lotus leaf, will wash it is mould after the semen sojae atricolor that drains divide on lotus leaf, then a lotus leaf, lotus leaf are covered on semen sojae atricolor
On repave one layer of straw or veneer, the straw or veneer of top layer are 15cm, the rice of top layer apart from bamboo basket top surface distance
The weight for pressing upper and dustpan to match on grass or veneer, weight weight 20kg, applies the weight of 25kg again after the 3rd day.
Step 7：Second of fermentation after step 6 presses weight, stands 8 days and completes second of fermentation.Make after fermentation
Fermented soya bean are mixed with 32 ° of white wine, and the interior fermentation of the container for pouring sealing into 3 days, wherein the ratio of fermented soya bean and white wine is：8：0.5.
Step 8：It is dry, the fermented soya bean in bamboo basket are poured out and are tedded under the sun, are shone two days；Or it is removed using dryer
65% moisture.
Embodiment 3
A kind of production method of fermented soya bean, includes the following steps：
Step 1：Beans are selected, the semen sojae atricolor locally produced is selected, picks shrivelled, damage by worms, damaged semen sojae atricolor, semen sojae atricolor are cleaned dry
Only；
Step 2：Beans are soaked, into the water by semen sojae atricolor, keep semen sojae atricolor to be immersed in underwater always during semen sojae atricolor water swelling,
To semen sojae atricolor imbibition 65%, semen sojae atricolor epidermis is shinny smooth, and semen sojae atricolor is pulled out, drains semen sojae atricolor transepidermal water；
Step 3：Beans are steamed, semen sojae atricolor is packed into pallet apparatus, is put into steam stove, Steam by water bath beans 5 hours, until semen sojae atricolor hand has been pinched
Hard sense, but slightly power can crumb preferably；Steamed beans are taken out and are divided on dustpan, rapid spreading for cooling, while using fan or
Air blower dries up rapidly the moisture on semen sojae atricolor surface；
Step 4：It ferments for the first time, the semen sojae atricolor to dry in the air by step 3 is put into fermenting house, fermentation is maintained in environment temperature
31 DEG C, ambient humidity 78%；10 dustpan accumulations are stacked, are covered on dustpan with lid, after fermentation 15 hours, semen sojae atricolor fever
When temperature reaches 40 DEG C, the dustpan that accumulation is stacked is all individually separated, closes the lid on each dustpan, after 14 hours,
Lid is raised, then is fermented 6 days；
Step 5：Wash it is mould, by for the first time after fermentation by semen sojae atricolor rubbing scatter, wash away semen sojae atricolor epidermis with Mould washing machine
Mould drains washed semen sojae atricolor；
Step 6：Beans are pressed, are covered with one layer of straw at cylindrical type bamboo basket bottom, bamboo basket high 40cm covers a lotus leaf on straw,
Bamboo basket wall is covered using lotus leaf, will wash it is mould after the semen sojae atricolor that drains divide on lotus leaf, then a lotus leaf, lotus leaf are covered on semen sojae atricolor
On repave one layer of straw or veneer, the straw or veneer of top layer are 7cm, the straw of top layer apart from bamboo basket top surface distance
Or the weight that pressure is gone up on veneer and dustpan matches, weight weight 20kg apply the weight of 25kg again after the 3rd day.
Step 7：Second of fermentation after step 6 presses weight, stands 8 days and completes second of fermentation.Make after fermentation
Fermented soya bean are mixed with 32 ° of white wine, and the interior fermentation of the container for pouring sealing into 3 days, wherein the ratio of fermented soya bean and white wine is：9：1.
Step 8：It is dry, the fermented soya bean in bamboo basket are poured out and are tedded under the sun, are shone two days；Or it is removed using dryer
60% moisture.
Comparative example 1
It is essentially identical with the production method of the fermented soya bean of embodiment 1, have only unlike steam beans duration it is too long, cause semen sojae atricolor mistake
It is soft, easily crumb into pureed.
Comparative example 2
It is essentially identical with the production method of the fermented soya bean of embodiment 1, have only unlike when second ferments semen sojae atricolor
Not through over-voltage beans technique.
Comparative example 3
It is essentially identical with the production method of the fermented soya bean of embodiment 1, it has only the difference is that being mixed before dry without white wine and sends out
Ferment.
Fermented soya bean made from testing example 1-3 and comparative example 1-3, as a result see the table below：
| Smell | Mouthfeel | Shelf-life (moon) | |
| Embodiment 1 | Giving off a strong fragrance | It is soft glutinous | 12 |
| Embodiment 2 | Giving off a strong fragrance | It is soft glutinous | 12 |
| Embodiment 3 | Giving off a strong fragrance | It is soft glutinous | 12 |
| Comparative example 1 | Giving off a strong fragrance | It is soft | 6 |
| Comparative example 2 | Giving off a strong fragrance | Firmly | 12 |
| Comparative example 3 | Fragrance is thin | It is soft glutinous | 6 |
As seen from the above table, good using the preparation method of embodiment 1-3 fermented soya bean flexibility obtained, fermented soya bean are soft glutinous, mouthfeel
More preferably；It is wrapped up when pressing beans using lotus leaf, finally uses liquor fermentation, the fermented soya bean fragrance after drying is more rich long, and storage time is more
Long；And use fermented soya bean made from comparative example 1-3 in smell, mouthfeel, shelf-life integration test less than embodiment 1-3, it says
The process of pressure beans and dry preceding liquor fermentation when steaming beans duration, fermenting for second of this method is illustrated, is conducive to fermented soya bean
Smell it is aromatic, mouthfeel is soft glutinous and the shelf-life is longer.This is to steam beans to be properly conducive to press beans fermentation, keeps mouthfeel more preferable；Before drying
Wine fermentation is added, fragrance is more readily formed, while keeping the shelf-life of fermented soya bean longer.
Above embodiments are only highly preferred embodiment of the present invention, it would be recognized by those skilled in the art that doing to above description
It is outstanding it is changeable it is logical be possible, so embodiment is intended merely to describe one or more particular implementations.
Claims (10)
1. a kind of production method of fermented soya bean, includes the following steps：Beans are selected, leaching beans, beans is steamed, ferments for the first time, washing mould, pressure beans, the
Secondary fermentation, drying, preservation；It is characterized in that, the leaching beans are that beans imbibition reaches 55-65%, the steaming beans are that will soak beans
Semen sojae atricolor after the completion, which drains away the water, to be put into clean container, is steamed beans 5-7 hours；To paving while the pressure beans are secondary fermentation
Good semen sojae atricolor carries out weight pressure.
2. the production method of fermented soya bean as described in claim 1, it is characterised in that：The first time ferments in environment temperature
28-32 DEG C, ambient humidity 75-80%；Steamed beans are poured into dustpan and are shakeout, can 10 accumulations stack, lid is used on dustpan
It covers, after fermentation 12-15 hours, when semen sojae atricolor heating temperature reaches 36-42 DEG C, the dustpan that accumulation stacks all individually separately is put
It sets, closes the lid on each dustpan, after 13-15 hours, raise lid, ferment 5-7 days.
3. the production method of fermented soya bean as described in claim 1, it is characterised in that：The first time fermentation is 32 in environment temperature
DEG C, ambient humidity 80%；Steamed beans are poured into dustpan and are shakeout, can 10 accumulations stack, covered on dustpan with lid, send out
After ferment 12 hours, when semen sojae atricolor heating temperature reaches 42 DEG C, the dustpan that accumulation is stacked is all individually separated, on each dustpan
It closes the lid, after 13 hours, raises lid, ferment 5 days.
4. the production method of fermented soya bean as described in claim 1, it is characterised in that：In cylindrical type bamboo basket before second of fermentation
Bottom is covered with one layer of straw, and a lotus leaf is covered on straw, and bamboo basket wall is covered using lotus leaf, will wash it is mould after the semen sojae atricolor that drains divide
On lotus leaf, then a lotus leaf is covered on semen sojae atricolor, repave one layer of straw or veneer, the straw or veneer of top layer on lotus leaf
The weight to match in upper pressure with dustpan, weight weight 20kg, applies the weight of 25kg again, is kept for 8 days after the 3rd day.
5. the production method of fermented soya bean as described in claim 1, it is characterised in that：The steaming beans have just pinched skilled hand's sense for hand, but
Beans are well-done.
6. the production method of fermented soya bean as described in claim 1, it is characterised in that：The drying be baking oven heat wind form or
The sun dries naturally.
7. the production method of fermented soya bean as described in claim 1, it is characterised in that：28 ° -56 ° are used before the fermented soya bean are dry
White wine mixes fermented soya bean, and the interior fermentation of the container for pouring sealing into 3 days, and wherein the ratio of fermented soya bean and white wine is：8-10：0.5-1.5.
8. the production method of fermented soya bean as described in claim 1, it is characterised in that：The leaching beans are that semen sojae atricolor imbibition reaches 60% i.e.
It can.
9. the production method of fermented soya bean as claimed in claim 7, it is characterised in that：32 ° of white wine is used before the fermented soya bean are dry
Mix fermented soya bean.
10. the production method of fermented soya bean as claimed in claim 7, it is characterised in that：The ratio of the fermented soya bean and white wine is：10：
1.5。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112471418A (en) * | 2020-12-14 | 2021-03-12 | 成都市农林科学院 | Pre-fermentation method of fermented soybeans |
| CN113331351A (en) * | 2021-07-23 | 2021-09-03 | 贺州市杨晋记豆豉有限公司 | Automatic processing device and method for fermented soya beans |
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| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
| CN107981213A (en) * | 2017-12-14 | 2018-05-04 | 贺州市杨晋记豆豉有限公司 | A kind of fermented soya bean production method |
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| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471418A (en) * | 2020-12-14 | 2021-03-12 | 成都市农林科学院 | Pre-fermentation method of fermented soybeans |
| CN113331351A (en) * | 2021-07-23 | 2021-09-03 | 贺州市杨晋记豆豉有限公司 | Automatic processing device and method for fermented soya beans |
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