阅读说明：本技术 一种水豆豉及其加工方法 (Fermented soya beans and processing method thereof ) 是由 王伦兴 吴义华 毛建兰 张洪礼 陈德琴 廖涌臣 于 2020-05-15 设计创作，主要内容包括：本发明公开了一种水豆豉,包括以下原料：茶水20-30份、豆豉10-20份、食用盐2.5-4份、味精2.75-4份、辣椒2-3份、生姜2.5-3.5份,茶多酚0.005-0.01份、香料粉0.005-0.01份。所述水豆豉的加工方法包括以下步骤：(1)制备豆豉；(2)制备茶水；(3)拌料；(4)二次发酵；(5)灭菌、装箱。本发明采用茶水并加入茶多酚和香辛料等调味料,使得制作出的水豆豉口感佳,风味独特。(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.)

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.

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.