Black bean fermentation product processing technology

Black beans are rich in nutrients, contain a lot of amino acids, unsaturated fatty acids, dietary fiber and trace elements needed by the human body. It is an inexpensive and nutritious food; black beans are also rich in vitamins, flavonoids and flavonoids and unique biologically active substances. Therefore, it has the health effects of anti-aging, immunity enhancement, sedation, sleep improvement, etc., and it has the medical value of nourishing the liver, nourishing the kidney and reinforcing yin. In today's situation in which black health foods have become increasingly popular, black bean fermented products are superior to soy products in terms of appetizers, food, digestion, stagnation, asthma, dispelling cold, and resisting oxidation. Here are some of the following black bean product processing methods suitable for home and corporate production. First, soy sauce beans, raw materials and recipes. Black beans 50kg, flour 40kg, salt 15kg, pepper 0.5kg, ginger 10kg, water. 2, process flow. Selected beans â†’ soaked â†’ cooking â†’ fried noodles â†’ mixed beans â†’ koji â†’ cleansing â†’ primary fermentation â†’ ingredients into the cylinder â†’ finished fermentation. 3, production methods (1) selected beans. Choose small black beans with full grain, thin, thick, fresh, and mildew, picking up broken grains and impurities. (2) Soaking. Soak the black beans in the water and soak in the water. Note that there should be enough blister beans to prevent the upper pods from absorbing enough water. After soaking for 3 hours, check that 70% of the pods swell. When the hulls are not wrinkled, finish soaking and remove the beans from the water. (3) cooking. Place the soaked black beans in a steamer (pan) and cover the lid with a large fire. Keeping at 104Â°C for 2h, the black soybean cells were softened, the proteins were adapted to denaturation, the starch was paste-like, and a small amount of sugars were produced to facilitate the development and reproduction of the mold and to have a good effect of killing the bacteria. When steamed beans emit a lot of bean aroma, check that 70% of the beans can be crushed by hand and you can stop cooking. Pay attention to the time and temperature of steaming beans should not be too short or too long, the cooking temperature is low, and the time is short to make steamed beans â€œoverkillâ€, which is not conducive to the development of mold and affect the flavor; cooking temperature is too high, time is too long to make beans easily peeling Lobes, affect the finished color. (4) fried noodles. Put the flour in the pan, stir it over a low heat, and scoop it until it is slightly burnt. (5) mix beans. Mix the cooked black beans in the cooled stir-fry noodles so that a uniform layer of flour adheres to the outside of the beans. (6) Making music. The beans will be mixed in bamboo baskets or mats, spread into 3cm thick, placed in a mud room, covered bamboo baskets or mats, after two days, white mycelium reproduction, bean lumps, hand-mixed Once, so that the beans scattered into a single grain, so as not to affect the viscosity of mycelium into the beans, the formation of hard particles. Two days later, when the yellow-green hyphae were formed on the beans, the song was made, taken out and put in the sun for 3-4 days. (7) Wash the mold. After the meat is prepared, it has a bitter taste and must be washed with water. The song can be quickly rinsed with water in a bamboo basket to minimize the soaking time and prevent the layer of flour sticking out of the black beans from falling off. (8) Primary fermentation. After spraying the mold, the beans are sprayed with an appropriate amount of cold boiled water, so that the moisture content reaches 45%, and they are piled on the bamboo mat (covered with gauze or film). After 6-7 hours, the white mycelium grows and there is a clear fragrance. . (9) ingredient into the cylinder. The first fermented bean curd into the cylinder, the 6kg of water, salt, pepper, ginger (cut into wire) into the pot to boil, burn out the fragrance fully cold, dry, pour into the cylinder and mix well, seal the cylinder mouth with gauze . (10) Fermented products. The jar was exposed to outdoor exposure and started to be stirred once a day. After one week, it was mixed for 3-4 days. After fermentation in June-August, the sauce turned black-brown and emitted aroma, delicious and sweet, which was the finished product. Second, black soybean sauce 1, raw material formula. 50kg of black beans, 7.5kg of flour, appropriate amount of koji, 5kg of salt, and the ratio of raw material and salt water is 1:1.8. 2, process flow. Select beans â†’ soak â†’ cooking â†’ inoculation system â†’ mold â†’ fermentation â†’ oiling â†’ exposure â†’ precipitation, sterilization â†’ filtration â†’ packaging. 3, production methods: (1) selected beans, soaked, cooked ibid. (2) inoculation system. After steaming and cooling, the beans and the flour and the seeds are fully mixed and placed in a bamboo basket or a music box and moved into a warm indoor chamber at 29-30Â°C. After 8 to 10 hours, the temperature of the material rises to about 38 tons. Should be ventilated, keep the material temperature around 33 Â°C. After 16-18h, when there are mycelia on the material and there is aroma, the material should be turned over again, and the material should be spread into 2-3cm thick, followed by a second turn after 8 days. Keep room temperature 26-28 Â°C, the material temperature can not exceed 40 Â°C. After 30 h, when the curved surface was covered with white mycelia, the cultivation was continued for another 24-48 hours. The curved surface was yellow-green hyphae without a sandwich and had a normal mellow aroma. (3) cleansing. Ibid. (4) Fermentation. Put the washed mold material on the mat and store it for 6-7h until the white hyphae grow. When the bean curd is scented, the music will be transferred into the tank. According to the ratio of material and salt water of 1:1.8, the salt will be opened with water. The brine was poured into the cylinder and stirred evenly, and the cylinder port was covered with gauze. After 90 days of drying, it is fermented into a mature sauce. (5) oil. After the fermentation, 80Â°C hot water is added to the tank for stirring, soaking for 3 days, until the sauce is fully floated, and the oil can be poured; add water to soak for 3-4 days and pour the oil for the second time. The soy sauce liquid leaves thick sticky, red brown color, sweet taste. (6) Preparation of finished products. Dripping soy sauce after 10-15d exposure, precipitation, filtration, heat sterilization, filling into the bottle or bag is finished. Third, the flavor radish beans drum 1, raw material ratio. Black beans 1.5kg, water radish l0kg, coriander lkg, salt 1.2kg, pepper 50g, ginger 0.5kg. 2, process flow. The choice of ingredients â†’ boiled beans â†’ koji â†’ radish processing â†’ wolfberry seasoning â†’ soaked beans â†’ ingredients fermentation â†’ packaging finished products. 3, production methods (1) election materials. Black beans choose fresh, full, no moldy large black beans, pick rotten grain, impurities, radish choose green radish. (2) boiled beans. Soak the black beans in the clean water for 3-4 hours, wash them and put them into the pot to cook. Remove and dry the surface water. (3) making music. At the bottom of the bamboo sieve, a layer of citron leaves was laid, the cooked beans were spread 3cm thick, covered with citron leaves, and the sieve was covered with gauze. After 2 days, the beans were covered with white mycelium, turned over by hand once, and the beans were produced again after 2 days. When the yellow-green hyphae are in use, take out the air and reserve it for use. (4) Radish processing: Radish cut roots, wash, cut into 0.5cm thick, 2.5cm size pieces, put a layer of salt in the bottom of the tank, press a layer of radish layer salt man cylinder, top layer of salt and sprinkle Marinate for 1-2 days and mix it once a day. (5) Pork dressing. Add water to the pot, add salt, pepper, and star anise, boil and savor, and set aside after cooling. (6) Soak beans. The air-dried beans are placed in a bowl and the yellow mold is wiped off with a damp cloth. The cooled seasoning liquid is poured, and after immersing for 3-4 hours, the bean curd is sucked with a liquid. (7) Fermentation of ingredients. Ginger, garlic, sliced â€‹â€‹and soaked beans into a radish cylinder, fully mix, cover the cylinder mouth fermentation, start 2-3d stirring 1-2 times a day, continue to ferment 15-20d, until the radish was reddish translucent When it is in the shape, wash the parsley and cut into pieces, submerge it for 1-2 days. (8) Packaged products. The inundated radish beans are packaged into bags (bottles) and packaged as finished products.

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