CN109805278A

CN109805278A - A kind of production method of fermented soya bean

Info

Publication number: CN109805278A
Application number: CN201910205640.9A
Authority: CN
Inventors: 李鲜娥
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-03-20
Filing date: 2019-03-20
Publication date: 2019-05-28

Abstract

The invention discloses a kind of production methods of fermented soya bean, including selecting beans, washing beans, leaching beans, cooked beans, for the first time ferment, mix auxiliary material, second ferment, the present invention improves traditional handicraft, it more pays attention to detail and the time of each step adjusts, the soaking time of strict control semen sojae atricolor in steaming beans step, hard-core fermented soya bean are generated after avoiding influence fermentation and fermentation, so that fermented soya bean lovely luster, fermented soya beans, salted or other wise perfume (or spice) Yu Xin, the matter made are soft sweet in flavor, in good taste.

Description

A kind of production method of fermented soya bean

Technical field

The present invention relates to food processing field, in particular to a kind of production method of fermented soya bean.

Background technique

The processing process of traditional fermented soya bean are as follows: sorting is cleared up-soaked beans-boiling-Koji fermentation-and washes mould and salt is added to mix and stir into Product, the fermented soya bean produced with this process flow, color 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 it is the fermented soya bean fermented soya beans, salted or other wise perfume (or spice) Yu Xin made, in good taste, Belong to pure natural seasoning good merchantable brand.

Summary of the invention

The purpose of the present invention is to provide a kind of production method of fermented soya bean, the fermented soya bean made are bright in colour, fermented soya beans, salted or other wise perfume (or spice) is strongly fragrant It is fragrant, matter is soft sweet in flavor, in good taste.

To achieve the above object, the present invention adopts the following technical scheme that:

A kind of production method of fermented soya bean, including select beans, wash beans, leaching beans, cooked beans, ferment for the first time, mix auxiliary material, send out for second Ferment；

The beans leaching 0 for soaking beans for that will wash, which enters in water, reaches 30-50% to water content, and beans imbibition reaches 55-65%；

The cooked beans is to be put into clean container after completing leaching beans, boiling 5 hours, is then cooled down to 30 DEG C；

First time fermentation be will be cooked after beans be put into fermenting house, fermenting house temperature is maintained at 20-40 DEG C, it is wet 75-80% is spent, beans are poured into dustpan and are shakeout, every 6-15 dustpan stacks, with gunnysack that surface cover is tight；After 10-16 hours, It is generated heat naturally to beans to 35-55 DEG C, dustpan is separated into individually storage fermentation；In every Sheng beans dustpan upper cover one empty dustpan, 10- Sky dustpan is raised after 12 hours, then is placed 3-4 days, first time fermentation ends；

It is described mix auxiliary material be fermentation beans after fermenting by a certain percentage with chilli, dried long bean, dry perilla leaf, food Salt mix is uniform.

Beneficial effects of the present invention: the present invention improves traditional handicraft, more pays attention to detail and each step Time adjustment, the soaking time of strict control semen sojae atricolor in steaming beans step generate hard-core after avoiding influence fermentation and fermentation Fermented soya bean, so that fermented soya bean lovely luster, fermented soya beans, salted or other wise perfume (or spice) Yu Xin, the matter made are soft sweet in flavor, in good taste.

Specific embodiment

The technical scheme in the embodiments of the invention will be clearly and completely described below.

Embodiment 1

(1) select beans to wash beans: selection works as annual output, full grains, without mildew, the soya bean without insect pest, cleans

(2) it soaks beans: washed soya bean being immersed in the water to water content and reaches 40%, beans imbibition reaches 65%；

(3) it cooked beans: is put into clean container, boiling 5 hours, then cools down to 30 DEG C after completing leaching beans；

(4) for the first time fermentation be will be cooked after beans be put into fermenting house, fermenting house temperature is maintained at 35 DEG C, humidity Beans are poured into dustpan and are shakeout by 75-80%, and every 12 dustpans stack, with gunnysack that surface cover is tight；After 15 hours, certainly to beans So dustpan is separated individually storage fermentation to 35-55 DEG C by fever；In every Sheng beans dustpan upper cover one empty dustpan, after 12 hours Sky dustpan is raised, then is placed 4 days, first time fermentation ends；

(5) auxiliary material is mixed: the yellow ratio and chilli, dry beans in 8:3:1.5:1:0.5:1.5 of fermentation after fermenting Angle, dry perilla leaf, salt mix are uniform.

(6) second of fermentation is put into sealing altar and is sealed by fermentation 5-6 months after mixing auxiliary material.

Embodiment 2

(4) select beans to wash beans: selection works as annual output, full grains, without mildew, the semen sojae atricolor without insect pest, cleans

(5) it soaks beans: washed semen sojae atricolor being immersed in the water to water content and reaches 30%, beans imbibition reaches 60%；

(6) it cooked beans: is put into clean container, boiling 5 hours, then cools down to 30 DEG C after completing leaching beans；

(4) for the first time fermentation be will be cooked after beans be put into fermenting house, fermenting house temperature is maintained at 30 DEG C, humidity Beans are poured into dustpan and are shakeout by 75-80%, and every 15 dustpans stack, with gunnysack that surface cover is tight；After 12 hours, certainly to beans So dustpan is separated individually storage fermentation to 35-55 DEG C by fever；In every Sheng beans dustpan upper cover one empty dustpan, after 10 hours Sky dustpan is raised, then is placed 4 days, first time fermentation ends；

Claims

1. a kind of production method of fermented soya bean, which is characterized in that including select beans, wash beans, leaching beans, cooked beans, for the first time ferment, mix it is auxiliary Material ferments for second；

The leaching beans are that the beans that will be washed is immersed in the water to water content and reaches 30-50%, and beans imbibition reaches 55-65%；

First time fermentation be will be cooked after beans be put into fermenting house, fermenting house temperature is maintained at 20-40 DEG C, humidity Beans are poured into dustpan and are shakeout by 75-80%, and every 6-15 dustpan stacks, with gunnysack that surface cover is tight；After 10-16 hours, to Beans are generated heat naturally to 35-55 DEG C, and dustpan is separated individually storage fermentation；In every Sheng beans dustpan upper cover one empty dustpan, 10-12 Sky dustpan is raised after hour, then is placed 3-4 days, first time fermentation ends；

The auxiliary material of mixing is fermentation beans after fermenting by a certain percentage with chilli, dried long bean, dry perilla leaf, and salt mixes It closes uniform.

2. the production method of fermented soya bean according to claim 1, which is characterized in that the fermentation beans and chilli, dry beans Angle, dry perilla leaf, the ratio of salt are 8:3:1.5:1:0.5:1.5.

3. the production method of fermented soya bean according to claim 1, which is characterized in that second of fermentation is put after mixing auxiliary material Enter to seal to be sealed by fermentation in altar 5-6 months.