CN111513261A - Fermented soya beans and processing method thereof - Google Patents
Fermented soya beans and processing method thereof Download PDFInfo
- Publication number
- CN111513261A CN111513261A CN202010409838.1A CN202010409838A CN111513261A CN 111513261 A CN111513261 A CN 111513261A CN 202010409838 A CN202010409838 A CN 202010409838A CN 111513261 A CN111513261 A CN 111513261A
- Authority
- CN
- China
- Prior art keywords
- parts
- soybeans
- beans
- water
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 75
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 235000013557 nattō Nutrition 0.000 claims abstract description 24
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 17
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 241001122767 Theaceae Species 0.000 claims description 44
- 235000013616 tea Nutrition 0.000 claims description 44
- 241001107116 Castanospermum australe Species 0.000 claims description 17
- 235000021279 black bean Nutrition 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 235000002639 sodium chloride Nutrition 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 7
- 235000011201 Ginkgo Nutrition 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 6
- 241000587213 Litsea coreana Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000059800 Amomum compactum Species 0.000 claims description 5
- 235000016426 Amomum compactum Nutrition 0.000 claims description 5
- 241000213006 Angelica dahurica Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 238000003756 stirring Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses natto, which comprises the following raw materials: 20-30 parts of tea water, 10-20 parts of fermented soya beans, 2.5-4 parts of edible salt, 2.75-4 parts of monosodium glutamate, 2-3 parts of hot peppers, 2.5-3.5 parts of ginger, 0.005-0.01 part of tea polyphenol and 0.005-0.01 part of spice powder. The processing method of the natto comprises the following steps: (1) preparing fermented soya beans; (2) preparing tea water; (3) stirring materials; (4) performing secondary fermentation; (5) and (5) sterilizing and boxing. The invention adopts tea water and adds flavorings such as tea polyphenol and spice, so that the prepared natto has good taste and unique flavor.
Description
Technical Field
The invention belongs to the technical field of fermented soya bean processing, and particularly relates to fermented soya beans and a processing method thereof.
Background
Fermented soya beans are the seasoning of fermented bean products with traditional characteristics in China. The fermented soybean is prepared by using black soybean or soybean as main material, decomposing soybean protein under the action of mucor, aspergillus or bacterial protease, adding salt, wine, drying, etc. to inhibit enzyme activity and delay fermentation. The types of fermented soybeans are various, and the fermented soybeans are divided into black fermented soybeans and soybean fermented soybeans according to processing raw materials, and the fermented soybeans are divided into salty fermented soybeans, dried fermented soybeans and natto. The fermented soya beans are rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins, have good color, smell and taste and certain health-care effect, and are processed and eaten in the south and north of China. However, if the process is not carefully added, the quality of the product is reduced, even the product is mildewed, and economic loss is caused.
Disclosure of Invention
In order to solve the above problems, the present invention provides a fermented soybeans and a processing method thereof.
The natto comprises the following raw materials: 20-30 parts of tea water, 10-20 parts of fermented soya beans, 2.5-4 parts of edible salt, 2.75-4 parts of monosodium glutamate, 2-3 parts of hot peppers, 2.5-3.5 parts of ginger, 0.005-0.01 part of tea polyphenol and 0.005-0.01 part of spice powder.
Further, the raw materials are as follows: 24 parts of tea water, 15 parts of fermented soya beans, 3 parts of edible salt, 3.3 parts of monosodium glutamate, 2.4 parts of hot peppers, 3 parts of ginger, 0.006 part of tea polyphenol and 0.008 part of spice powder.
In order to ensure the taste of the natto, the spice powder comprises the following raw materials in parts by weight: 0.03-0.08 part of dried orange peel, 0.02-0.03 part of flos caryophyllata, 0.02-0.05 part of fructus amomi, 0.02-0.03 part of rhizoma kaempferiae and 0.01-0.02 part of radix angelicae.
Further, the spice powder comprises the following raw materials in parts by weight: 0.05 part of dried orange peel, 0.025 part of flos caryophyllata, 0.03 part of round cardamom, 0.025 part of fructus amomi, 0.02 part of rhizoma kaempferiae and 0.015 part of angelica dahurica.
The processing method of the natto comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at the temperature of 25-30 ℃ for 6-12h, washing the soybeans completely, then putting the soybeans or the black beans into a cooking pot for cooking, draining the water, cooling to obtain cooked beans, then putting the cooked beans into a fermentation tank, sealing the fermentation tank at the temperature of 34-38 ℃ for primary fermentation to obtain fermented soybeans, wherein the fermentation time is 60-65 h;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 5-10min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
Compared with the prior art, the natto and the processing method thereof have the beneficial effects that: the invention adopts tea water and adds flavorings such as tea polyphenol and spice, and integrates the tea fragrance and the organic components extracted from the tea, so that the prepared natto has good taste and unique flavor.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
The natto comprises the following raw materials: 20 parts of tea water, 10 parts of fermented soya beans, 2.5 parts of edible salt, 2.75 parts of monosodium glutamate, 2 parts of hot pepper, 2.5 parts of ginger, 0.005 part of tea polyphenol and 0.005 part of spice powder.
In order to ensure the taste of the natto, the spice powder comprises the following raw materials in parts by weight: 0.03 part of dried orange peel, 0.02 part of flos caryophyllata, 0.02 part of round cardamom, 0.02 part of fructus amomi, 0.01 part of rhizoma kaempferiae and 0.01 part of angelica dahurica.
The processing method of the natto comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at 25 ℃ for 6 hours, washing the soybeans completely, then putting the soybeans or the black beans into a cooking pot, cooking the soybeans in the cooking pot, draining the water, cooling the cooked soybeans to obtain cooked soybeans, then putting the cooked soybeans into a fermentation tank, and sealing the fermentation tank at 34 ℃ for primary fermentation to obtain fermented soybeans for 60 hours;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 5min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
Example 2
The natto comprises the following raw materials: 30 parts of tea water, 20 parts of fermented soya beans, 4 parts of edible salt, 4 parts of monosodium glutamate, 3 parts of hot peppers, 3.5 parts of ginger, 0.01 part of tea polyphenol and 0.01 part of spice powder.
In order to ensure the taste of the natto, the spice powder comprises the following raw materials in parts by weight: 0.08 part of dried orange peel, 0.03 part of flos caryophyllata, 0.05 part of round cardamom, 0.03 part of fructus amomi, 0.03 part of rhizoma kaempferiae and 0.02 part of angelica dahurica.
The processing method of the natto comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at the temperature of 30 ℃ for 12 hours, washing the soybeans clean, then putting the soybeans or the black beans into a cooking pot, cooking the soybeans or the black beans, draining the water, cooling the cooked beans to obtain cooked beans, putting the cooked beans into a fermentation tank, and sealing the fermentation tank at the temperature of 38 ℃ for primary fermentation to obtain fermented soybeans, wherein the fermentation time is 65 hours;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 10min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
Example 3
The natto comprises the following raw materials: 24 parts of tea water, 15 parts of fermented soya beans, 3 parts of edible salt, 3.3 parts of monosodium glutamate, 2.4 parts of hot peppers, 3 parts of ginger, 0.006 part of tea polyphenol and 0.008 part of spice powder.
In order to ensure the taste of the natto, the spice powder comprises the following raw materials in parts by weight: 0.05 part of dried orange peel, 0.025 part of flos caryophyllata, 0.03 part of round cardamom, 0.025 part of fructus amomi, 0.02 part of rhizoma kaempferiae and 0.015 part of angelica dahurica.
The processing method of the natto comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at 28 ℃ for 10 hours, washing the soybeans completely, then putting the soybeans into a cooking pot for cooking, draining the water, cooling the cooked beans to obtain cooked beans, then putting the cooked beans into a fermentation tank, sealing the fermentation tank at 36 ℃ for primary fermentation to obtain fermented soybeans, wherein the fermentation time is 63 hours;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 8min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
This embodiment is the best embodiment of the present invention.
The invention adopts tea water and adds flavorings such as tea polyphenol and spice, so that the prepared natto has good taste and unique flavor.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (6)
1. A natto, which is characterized in that: the method comprises the following raw materials: 20-30 parts of tea water, 10-20 parts of fermented soya beans, 2.5-4 parts of edible salt, 2.75-4 parts of monosodium glutamate, 2-3 parts of hot peppers, 2.5-3.5 parts of ginger, 0.005-0.01 part of tea polyphenol and 0.005-0.01 part of spice powder.
2. The natto of claim 1, wherein: the raw materials are as follows: 24 parts of tea water, 15 parts of fermented soya beans, 3 parts of edible salt, 3.3 parts of monosodium glutamate, 2.4 parts of hot peppers, 3 parts of ginger, 0.006 part of tea polyphenol and 0.008 part of spice powder.
3. The natto of claim 1 or 2, wherein: the spice powder comprises the following raw materials in parts by weight: 0.03-0.08 part of dried orange peel, 0.02-0.03 part of flos caryophyllata, 0.02-0.05 part of fructus amomi, 0.02-0.03 part of rhizoma kaempferiae and 0.01-0.02 part of radix angelicae.
4. The natto of claim 3, wherein: the spice powder comprises the following raw materials in parts by weight: 0.05 part of dried orange peel, 0.025 part of flos caryophyllata, 0.03 part of round cardamom, 0.025 part of fructus amomi, 0.02 part of rhizoma kaempferiae and 0.015 part of angelica dahurica.
5. A processing method of fermented soybeans with water according to claim 1 or 2, characterized in that: the method comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at the temperature of 25-30 ℃ for 6-12h, washing the soybeans completely, then putting the soybeans or the black beans into a cooking pot for cooking, draining the water, cooling to obtain cooked beans, then putting the cooked beans into a fermentation tank, sealing the fermentation tank at the temperature of 34-38 ℃ for primary fermentation to obtain fermented soybeans, wherein the fermentation time is 60-65 h;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 5-10min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
6. The method for processing natto according to claim 5, wherein: the method comprises the following steps:
(1) preparing fermented soya beans: selecting full-grained, mildew-free and worm-eaten-free soybeans or black beans, soaking the soybeans or the black beans in water at 28 ℃ for 10 hours, washing the soybeans completely, then putting the soybeans into a cooking pot for cooking, draining the water, cooling the cooked beans to obtain cooked beans, then putting the cooked beans into a fermentation tank, sealing the fermentation tank at 36 ℃ for primary fermentation to obtain fermented soybeans, wherein the fermentation time is 63 hours;
(2) preparing tea water: soaking folium Ilicis or Litsea Coreana or folium Ginkgo in boiling water at a ratio of 1:15 for 8min to obtain tea water;
(3) mixing materials: mixing fermented soya beans, tea water, edible salt, monosodium glutamate, hot pepper, ginger, tea polyphenol and spice powder uniformly to obtain a mixture;
(4) and (3) secondary fermentation: filling the mixture into a packaging bottle, then screwing down a bottle cap, and performing secondary fermentation;
(5) and (3) sterilizing and boxing: after fermentation is complete, sterilization is performed and then labeling is performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010409838.1A CN111513261A (en) | 2020-05-15 | 2020-05-15 | Fermented soya beans and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010409838.1A CN111513261A (en) | 2020-05-15 | 2020-05-15 | Fermented soya beans and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111513261A true CN111513261A (en) | 2020-08-11 |
Family
ID=71905339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010409838.1A Pending CN111513261A (en) | 2020-05-15 | 2020-05-15 | Fermented soya beans and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111513261A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070068127A (en) * | 2005-12-26 | 2007-06-29 | 씨제이 주식회사 | MANUFACTURING METHOD FOR MEJU INCREASED gamma;-AMINOBUTYRIC ACID CONTENT |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN110122781A (en) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | A kind of lily ginger juice natto and preparation method thereof |
| CN110692969A (en) * | 2019-11-22 | 2020-01-17 | 遵义职业技术学院 | Processing technology of pepper product |
-
2020
- 2020-05-15 CN CN202010409838.1A patent/CN111513261A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070068127A (en) * | 2005-12-26 | 2007-06-29 | 씨제이 주식회사 | MANUFACTURING METHOD FOR MEJU INCREASED gamma;-AMINOBUTYRIC ACID CONTENT |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN110122781A (en) * | 2019-06-13 | 2019-08-16 | 贵州老外婆风味食品有限公司 | A kind of lily ginger juice natto and preparation method thereof |
| CN110692969A (en) * | 2019-11-22 | 2020-01-17 | 遵义职业技术学院 | Processing technology of pepper product |
Non-Patent Citations (3)
| Title |
|---|
| 李璇等: "不同发酵豆制品中生物胺调查分析", 《食品安全质量检测学报》 * |
| 牛国平等著: "《风味食品制作大揭秘》", 31 January 2012 * |
| 王伦兴等: "茶香腐乳和红腐乳的风味成分比较", 《吉林农业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105062748A (en) | Sesame white spirit and preparation method thereof | |
| CN104705621B (en) | A kind of charging seasoning sauce and preparation method thereof | |
| CN106962884B (en) | Preparation process of mushroom soy sauce | |
| CN110037247B (en) | Brewing process of sweet petals with high amino acid nitrogen content | |
| CN107095273B (en) | Spicy olive pomace composite seasoning sauce and preparation method thereof | |
| KR20140002371A (en) | A fermentation crust of overcooked rice process | |
| CN104041797A (en) | Soybean paste and processing process thereof | |
| CN103756918B (en) | The propagation method of bacteria produced proteinase kind and improve the method for amino-acid nitrogen in vinegar | |
| CN105124536A (en) | Fragrant mushroom and beef paste and preparation method thereof | |
| CN107279940A (en) | A kind of cooking wine brewage process | |
| CN104855532A (en) | Fermented soya bean curd with fermented soya beans and preparation method therefor | |
| CN103783412A (en) | Manufacturing method for extremely fragrant fermented soya bean | |
| CN105062845A (en) | Spirulina white spirit and preparation method thereof | |
| CN111513261A (en) | Fermented soya beans and processing method thereof | |
| CN108719934A (en) | Chicken extract sauce starter making method, chicken extract sauce brewing method and the soy sauce made by the brewing method | |
| CN106071866A (en) | Northeast farmers' soy sauce and processing technology thereof | |
| CN111374298A (en) | Soy sauce and production method thereof | |
| CN110122781A (en) | A kind of lily ginger juice natto and preparation method thereof | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN105002045A (en) | Baijiu capable of strengthening bodies and preparation method thereof | |
| CN105166725A (en) | Litsea cubeba fermented soya beans and production method thereof | |
| CN105062752A (en) | Fruity white spirit and preparation method thereof | |
| CN104323214A (en) | Technical process for preparing fermented soybean paste | |
| CN114431414A (en) | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd | |
| CN104720008A (en) | Production technology of sesame paste with oyster mushroom flavor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |