Laba Bean is a processed soybean product because it is rich in nutrients such as amino acids, vitamins, functional short peptides, soy isoflavones and other physiologically active substances; some nutrient content is greatly increased, and it is of higher nutritional value. Healthy fermented food. The Laba Bean produced by this process has a complete grain shape, a yellow or tan color, and a special flavor of Laba Bean, and overcomes the disadvantages of traditional production of Laba Bean.
First, the material: 1 fresh soybeans, salt, liquor, ginger. 2 mucor species, inoculated with mucilage bran powder.
Second, the process: cleaning soybeans → boiled beans → cooling to 40 °C → inoculation mucor species → pre-fermentation → post-installation altar → post-fermentation → finished products.
Third, the production of points: 1 cleaning. The commercially available soybeans were carefully chopped, rinsed, weighed, and rinsed with water. 2 mature. Pour the soybeans into a stainless steel pot, add appropriate amount of water (the amount of water is immersed in soybeans), cook for 6 hours with briquette coal, and then cook for 3 hours with a small simmer on the oven door to uniformly ripen the beans, soft but not bad, and change the color. Not obviously standard. 3 cold treatment. Remove the ripened soybeans, drain the excess water, place it in a nearly sterile environment, allow it to cool naturally, or ventilate it to forced cooling to 40°C, not hot. 4 Inoculation. The prepared mucor species was inoculated with wet method. The prepared mucor species was taken as 0.5% of the wet bean weight, and appropriate amount of cold boiled water was added, and the mixture was fully stirred so that the conidia in the species were fully dispersed in the sterile water. Sprinkle the spore suspension onto the ripened soybeans and mix well. 5 early fermentation. A door with a nylon screen cloth was prepared, and a white cotton cloth was washed. The inoculated soybeans were spread on a door panel and incubated at a temperature of 25° C. for 48-72 hours. 6 late fermentation. 48-72 hours of fermentation, moldy bean surface with mycelium growing on the surface but not producing conidia, and put in a stainless steel pot that has been disinfected with boiling water. Add 350 grams of salt and 5 grams of salt to every 5 kilograms of cooked soybeans. Ginger and grain wine, mix well and put it into homemade fermentation containers (such as jars, pottery jars) in a sealed fermentation (fermented containers are moistened once with grain wine) and fermented at 25°C for about 10 days when soybeans are fermented. When the unique flavor of Laba Bean has already been used, 3â„4 is prepared and processed to form waxy bean products with different flavors such as fragrant, spicy, soft and fresh.
First, the material: 1 fresh soybeans, salt, liquor, ginger. 2 mucor species, inoculated with mucilage bran powder.
Second, the process: cleaning soybeans → boiled beans → cooling to 40 °C → inoculation mucor species → pre-fermentation → post-installation altar → post-fermentation → finished products.
Third, the production of points: 1 cleaning. The commercially available soybeans were carefully chopped, rinsed, weighed, and rinsed with water. 2 mature. Pour the soybeans into a stainless steel pot, add appropriate amount of water (the amount of water is immersed in soybeans), cook for 6 hours with briquette coal, and then cook for 3 hours with a small simmer on the oven door to uniformly ripen the beans, soft but not bad, and change the color. Not obviously standard. 3 cold treatment. Remove the ripened soybeans, drain the excess water, place it in a nearly sterile environment, allow it to cool naturally, or ventilate it to forced cooling to 40°C, not hot. 4 Inoculation. The prepared mucor species was inoculated with wet method. The prepared mucor species was taken as 0.5% of the wet bean weight, and appropriate amount of cold boiled water was added, and the mixture was fully stirred so that the conidia in the species were fully dispersed in the sterile water. Sprinkle the spore suspension onto the ripened soybeans and mix well. 5 early fermentation. A door with a nylon screen cloth was prepared, and a white cotton cloth was washed. The inoculated soybeans were spread on a door panel and incubated at a temperature of 25° C. for 48-72 hours. 6 late fermentation. 48-72 hours of fermentation, moldy bean surface with mycelium growing on the surface but not producing conidia, and put in a stainless steel pot that has been disinfected with boiling water. Add 350 grams of salt and 5 grams of salt to every 5 kilograms of cooked soybeans. Ginger and grain wine, mix well and put it into homemade fermentation containers (such as jars, pottery jars) in a sealed fermentation (fermented containers are moistened once with grain wine) and fermented at 25°C for about 10 days when soybeans are fermented. When the unique flavor of Laba Bean has already been used, 3â„4 is prepared and processed to form waxy bean products with different flavors such as fragrant, spicy, soft and fresh.
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