tempeh

It is not a polyphonic character, so it is pronounced chi (three tones)

In Sichuan dialect, it is pronounced shi (four tones)

I am Sichuan People, haha, are actually a kind of food, just pronounced differently.

Method:

1. Process

Black beans→screening→washing→soaking→draining (TY-Ⅱ)→cooking→cooling→inoculation→preparation Qu → Wash soybean → Soak in FeSO4 → Mix with salt → Ferment → Dry → Finished product (dried soybean)

2. Operation points

(1) Raw material processing 1. Raw material screening: It is appropriate to select black soybeans that are fully mature, have plump and even particles, have thin skin and plenty of flesh, no insect erosion, no mildew and deterioration, and a certain degree of freshness. 2． Washing: Use a small amount of water to wash away the sand and impurities mixed in the soybeans several times. 3. Soaking: The purpose of soaking is to make the black beans absorb a certain amount of water so that they can quickly achieve moderate denaturation when steaming; to make the starch easily gelatinized and dissolve the nutrients needed by the mold; and to provide the necessary moisture for the growth of the mold. The soaking time should not be too short. When the soybean absorption rate is <67%, the koji-making process is significantly prolonged, and the fermented tempeh is not soft. If the soaking time is extended and the absorption rate is >95%, the soybeans will absorb too much water and burst and lose their integrity. The phenomenon of "burning the koji" will occur during koji making. The fermented fermented tempeh tastes bitter and is prone to mold and spoilage. Therefore, we should choose the soaking conditions of 40°C and 150 minutes during production and processing, so that the soybean grain absorption rate is 82%, and the soybean volume expansion rate is 130% at this time. 4. Cooking: The purpose of cooking is to destroy the internal molecular structure of soybeans, make the protein moderately denatured, easy to hydrolyze, and the starch reaches the degree of gelatinization, and it can also play a sterilizing role. Determine the cooking conditions to be 1kgf/cm2, 15 minutes or 150 minutes at normal pressure.

(2) Making koji The purpose of making koji is to make the cooked beans produce corresponding enzyme systems under the action of mold. Rich metabolites are produced during the brewing process, giving the tempeh a delicious taste and unique flavor.

Take the cooked soybeans out of the pot, cool them to about 35°C, inoculate them with Shanghai Brewing 3·042 or TY-Ⅱ, with an inoculation amount of 0.5%, mix well and put them in the room, keep the room temperature at 28°C for 16 hours Then observe every 6 hours. The first turning of the koji takes about 22 hours after making the koji. The main purpose of turning the koji is to loosen the koji material, increase the gaps, reduce resistance, adjust the product temperature, and prevent the temperature from rising, which may cause burnt koji or bacterial contamination. The second cover was performed in 28 hours. Timely turning of the koji can improve the quality of koji making. Turning the koji too early will inhibit the germination of spores. Turning the koji too late will cause bacterial contamination or burning of the koji due to the temperature rise of the koji material. When the koji material is covered with mycelium and yellow spores, the koji is ready. The general koji-making time is 34 hours.

(3) Fermentation of fermented tempeh is to use the protease produced during the koji-making process to decompose the protein in the beans and form a certain amount of amino acids, sugars and other substances, giving the tempeh its inherent flavor.

1. Washing soybean: There are many spores and hyphae attached to the surface of the tempeh koji, which are rich in proteins and enzymes. If the spores and mycelium are not washed away and continue to remain on the surface of the koji, they will be partially soluble and hydrolyzed after fermentation and hydrolysis. , but a large part of it is still attached to the surface of the bean curd in the form of spores and hyphae. In particular, the spores have a bitter taste, which will bring a bitter taste to the tempeh and cause the color to be dull.

2． Add alum to make the beans black and increase the brightness.

3. Soaking and stewing: Add 18% salt, 0.02% alum and an appropriate amount of water to the finished song, so that it is just flush with the curved surface, and immerse and simmer for 12 hours.

4． Fermentation: Put the processed bean koji into the tank until it is 80 to 90% full, compact it layer by layer during filling, and place it in a constant temperature room at 28°C to 32°C for heat preservation and fermentation. The fermentation time is controlled at about 15 days.

(4) Drying After the fermentation of tempeh is completed, take it out of the tank and place it in the air at a certain temperature to dry, which is the finished product.

3. Quality standards

(1) Sensory indicators

1. Color: dark brown, oily and shiny.

2． Aroma: Rich sauce and ester aroma, no bad smell.

3. Taste: Delicious, salty and delicious, no bitterness.

4． Body shape: The particles are complete, loose and hard in texture.

(2) Physical and chemical indicators

1. Moisture: not less than 18.54%; 2. Protein: 2761g/100g; 3. Amino acid: 1.6g/100g; 4. Total acid (calculated as lactic acid) 3.11g/100g; 5. Salt content (calculated as sodium chloride) 14g/100g; 6. Non-salt solids: 29g/100g; 7. Reducing sugar (calculated as glucose): 2.09g/100g.