阅读说明：本技术 一种淡豆豉的制造工艺 (Process for manufacturing fermented soybean ) 是由 徐晓丽 于 2020-05-12 设计创作，主要内容包括：本发明提供一种淡豆豉的制造工艺,包括以下步骤：挑选：清洗；交替蒸煮：将清洗后的新鲜黄豆放入蒸锅中在常压条件下蒸煮、得到干蒸黄豆；在干蒸黄豆的表面洒水浸润、得到润水黄豆；将润水黄豆放入蒸锅中在常压条件下蒸煮、得到湿蒸黄豆；冷却；发酵：取桑叶和青蒿、并将桑叶和青蒿煎煮,得到煎煮混合物；过滤所述煎煮混合物,分别得到煎煮药液和煎煮药渣；将煎煮药液与冷却后的湿蒸黄豆混合后蒸煮；之后将煎煮药渣覆盖在湿蒸黄豆上,放入培养箱内发酵,得到发酵黄豆；将发酵黄豆从培养箱内取出,清洗并晾干,得到淡豆豉。本申请在发酵前,采用交替蒸煮的方式前处理黄豆,使湿蒸黄豆含水量基本一致,保证豆粒软硬度的一致性,提高淡豆豉的质量。(The invention provides a manufacturing process of fermented soybean, which comprises the following steps: selecting: cleaning; alternate cooking: putting the cleaned fresh soybeans into a steamer to be steamed under the normal pressure condition to obtain dry steamed soybeans; watering and infiltrating the surface of the dry steamed soybeans to obtain moisturized soybeans; putting the moisturized soybeans into a steamer and steaming under normal pressure to obtain wet steamed soybeans; cooling; fermentation: taking folium mori and sweet wormwood, and decocting the folium mori and the sweet wormwood to obtain a decoction mixture; filtering the decoction mixture to obtain decoction liquid and decoction dregs respectively; mixing the decoction with the cooled wet-steamed soybeans and then steaming; then covering the decoction dregs on the wet-steamed soybeans, and putting the wet-steamed soybeans into an incubator for fermentation to obtain fermented soybeans; taking out the fermented soybeans from the incubator, cleaning and airing to obtain the fermented soybeans. Before the fermentation, the soybeans are pretreated by adopting an alternate cooking mode, so that the moisture content of the wet-cooked soybeans is basically consistent, the consistency of the hardness of soybean grains is ensured, and the quality of the fermented soybeans is improved.)

1. The manufacturing process of the fermented soybean is characterized by comprising the following steps: the method sequentially comprises the following steps:

s1, selecting: selecting fresh soybeans which do not mildew damage;

s2, cleaning: washing the fresh soybeans with clean water;

s3, alternately cooking: putting the cleaned fresh soybeans into a steamer to be steamed under normal pressure to obtain dry steamed soybeans, wherein the steaming time is 28-30 min; taking out the dry steamed soybeans from the steamer, sprinkling water on the surfaces of the dry steamed soybeans for soaking for 9-11min to obtain watered soybeans, wherein the mass ratio of the dry steamed soybeans to the water is 1:0.3 during sprinkling water; steaming the moisturized soybeans in a steamer under normal pressure to obtain wet-steamed soybeans, wherein the steaming time is 15-18 min;

s4, cooling: taking out the wet-steamed soybeans from the steamer and then cooling at normal temperature;

s5, fermentation: taking folium mori and sweet wormwood, and decocting the folium mori and the sweet wormwood to obtain a decoction mixture; filtering the decoction mixture to obtain decoction liquid and decoction dregs respectively; mixing the decoction with cooled wet-cooked semen glycines, and steaming for 1.5-2 hr; covering the decoction dregs on the wet-steamed soybeans, and putting the wet-steamed soybeans into an incubator for fermentation for 6-8 days to obtain fermented soybeans;

s6, taking out the fermented soybeans from the incubator, cleaning the fermented soybeans, and airing the fermented soybeans to obtain the fermented soybeans.

2. The manufacturing process of fermented soybeans according to claim 1, wherein: in the step S3, the cooking time of fresh soybeans is 30min, the watering time of dry-cooked soybeans is 10min, and the cooking time of watered soybeans is 15 min.

3. The manufacturing process of fermented soybeans according to claim 1, wherein: in the step S5, the mulberry leaves and the sweet wormwood herbs are decocted for 2-4 times.

4. The manufacturing process of fermented soybeans according to claim 1, wherein: in the step S5, the density of the decoction liquid medicine is 1.1g/cm³。

Technical Field

The invention relates to the field of food processing, in particular to a manufacturing process of fermented soybean.

Background

The fermented soybean is a product prepared by fermenting and processing major ingredients and auxiliary ingredients such as sweet wormwood herb, mulberry leaf and the like, has the effects of relieving exterior syndrome, relieving restlessness and preheating hair, can be used for treating symptoms such as cold, fever and headache, dysphoria, chest distress, dysphoria, insomnia and the like, and is a traditional Chinese medicine. At present, the fermented soybean is prepared by soaking soybeans, fishing out the soaked soybeans, steaming the soaked soybeans, and then fermenting the soybeans. However, the cooked beans after cooking have a large difference in moisture content and different hardness of bean particles, resulting in different hardness and chewiness of the finally prepared fermented soybeans, and thus the quality of the fermented soybeans is deteriorated.

Disclosure of Invention

In view of the above-mentioned disadvantages of the prior art, the present invention is directed to a manufacturing process of fermented soybeans, which optimizes the pretreatment of fermented soybeans before fermentation and provides effective guarantee for the quality of fermented soybeans.

In order to achieve the above object, the present invention provides a process for manufacturing fermented soybeans, which comprises the following steps in sequence:

s1, selecting: selecting fresh soybeans which do not mildew damage;

s2, cleaning: washing the fresh soybeans with clean water;

s3, alternately cooking: putting the cleaned fresh soybeans into a steamer to be steamed under normal pressure to obtain dry steamed soybeans, wherein the steaming time is 28-30 min; taking out the dry steamed soybeans from the steamer, sprinkling water on the surfaces of the dry steamed soybeans for soaking for 9-11min to obtain watered soybeans, wherein the mass ratio of the dry steamed soybeans to the water is 1:0.3 during sprinkling water; steaming the moisturized soybeans in a steamer under normal pressure to obtain wet-steamed soybeans, wherein the steaming time is 15-18 min;

s4, cooling: taking out the wet-steamed soybeans from the steamer and then cooling at normal temperature;

s5, fermentation: taking folium mori and sweet wormwood, and decocting the folium mori and the sweet wormwood to obtain a decoction mixture; filtering the decoction mixture to obtain decoction liquid and decoction dregs respectively; mixing the decoction with cooled wet-cooked semen glycines, and steaming for 1.5-2 hr; covering the decoction dregs on the wet-steamed soybeans, and putting the wet-steamed soybeans into an incubator for fermentation for 6-8 days to obtain fermented soybeans;

s6, taking out the fermented soybeans from the incubator, cleaning the fermented soybeans, and airing the fermented soybeans to obtain the fermented soybeans.

Further, in the step S3, the cooking time of the fresh soybeans is 30min, the watering time of the dry-cooked soybeans is 10min, and the cooking time of the watered soybeans is 15 min.

Further, in the step S5, the mulberry leaves and the sweet wormwood are decocted for 2-4 times.

Further, in the step S5, the density of the decoction solution is 1.1g/cm³。

As described above, the manufacturing process of fermented soybeans according to the present invention has the following advantageous effects:

before fermentation, soybeans are pretreated in an alternate cooking mode, so that the moisture content of wet-cooked soybeans obtained after the step is carried out is basically consistent, the consistency of the hardness of soybean grains is guaranteed, the consistency of the hardness and the chewiness of fermented soybeans is finally guaranteed, and the quality of the fermented soybeans is improved.

Drawings

Fig. 1 is a flow chart of a manufacturing process of fermented soybeans according to the present application.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.

As shown in fig. 1, the present invention provides a process for manufacturing fermented soybeans, which sequentially comprises the following steps:

s1, selecting: selecting fresh soybeans which do not mildew harmlessly, wherein the fresh soybeans are mature and full and uniform in particles.

S2, cleaning: and (3) washing the fresh soybeans with clean water to remove dust and impurities attached to the fresh soybeans.

S3, alternately cooking: putting the cleaned fresh soybeans into a steamer to be steamed under normal pressure to obtain dry steamed soybeans, wherein the steaming time is 28-30 min; taking out the dry steamed soybeans from the steamer, sprinkling water on the surfaces of the dry steamed soybeans for soaking for 9-11min to obtain watered soybeans, wherein the mass ratio of the dry steamed soybeans to the water is 1:0.3 during sprinkling water; and (3) putting the moisturized soybeans into a steamer and steaming under normal pressure to obtain the wet steamed soybeans, wherein the steaming time is 15-18 min. Preferably, the cooking time of fresh soybeans is 30min, the moistening time of dry-cooked soybeans is 10min, and the cooking time of moistening soybeans is 15 min.

S4, cooling: taking out the wet-steamed soybeans from the steamer and then cooling at normal temperature; cooling to 25-30 deg.C.

S5, fermentation: taking folium mori and sweet wormwood, and decocting the folium mori and the sweet wormwood to obtain a decoction mixture; the mulberry leaves and the sweet wormwood can be repeatedly decocted for a plurality of times during decoction, in the embodiment, the mulberry leaves and the sweet wormwood are decocted for 2-4 times, preferably 3 times; after the decoction is finished, filtering the decoction mixture to respectively obtain decoction liquid and decoction dregs, wherein the density of the decoction liquid is 1.1g/cm³(ii) a Mixing the decoction with cooled wet-cooked semen glycines, and steaming for 1.5-2 hr; and covering the decoction dregs on the wet-steamed soybeans, and putting the wet-steamed soybeans into an incubator for fermentation for 6-8 days to obtain the fermented soybeans.

S6, taking out the fermented soybeans from the incubator, cleaning the fermented soybeans, and airing the fermented soybeans to obtain the fermented soybeans.

To sum up, this application adopts the mode pretreatment soybean of cooking in turn before the fermentation, makes the wet-cooked soybean water content that obtains after this step of processing unanimous basically, guarantees the uniformity of bean grain hardness, finally guarantees the uniformity of the hardness and the chewiness of fermented soybean, improves the quality of fermented soybean. Therefore, the invention effectively overcomes various defects in the prior art and has high industrial utilization value.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention.