The meaning of tempeh: Tempeh (ancient name Yu Beans, Thirsty) is a traditional Chinese specialty fermented soybean Ming Pai megaproducts seasoning.
The main raw material is black beans or soybeans, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, add wine, drying and other methods to inhibit the enzyme's vitality and slow down the fermentation process and made. According to the processing raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh, light tempeh, dry tempeh, water tempeh.
The tempeh is rich in protein, a variety of amino acids, lactic acid, phosphorus, magnesium, calcium and a variety of vitamins, color and flavor, has a certain health effects, China's north and south are processed for consumption. However, if you do not pay attention to the process, it will lead to a decline in quality, and even mold, resulting in economic losses.
Process: black beans → screening → washing → washing → soaking → draining (TY-II) → steaming → cooling → inoculation → making quartz → washing black beans → dipping FeSO4 → mixing salt → fermentation → drying → finished product (dried black beans).
The raw material treatment of tempeh:
1, raw material selection: choose the black soybeans that are fully ripe, full and uniform particles, thin skin and meat, no insect erosion, no mold and deterioration, and a certain degree of freshness is appropriate.
2, washing: with a small amount of water to wash away the sand impurities mixed in soybeans.
3, soaking: the purpose of soaking is to make the black beans to absorb a certain amount of water, in order to quickly achieve moderate denaturation in the steam material; so that the starch is easy to paste, dissolve the nutrients needed by the mold; the supply of water necessary for the growth of mold. The soaking time should not be too short. When the absorption rate of soybeans <67%, the process of song making is significantly prolonged, and the tempeh made after fermentation is not fluffy.
If the soaking time is prolonged, the absorption rate >95%, soybean suction enviable cavity water is too much and swollen to lose integrity, the production of song will occur when the phenomenon of burning song. After fermentation made of tempeh taste bitter, and easy to mold and deteriorate. Therefore, we should choose in the production and processing of soaking conditions for 40 ℃, 150 minutes, so that the soybean grain absorption rate in 82%, when the soybean volume expansion rate of 130%.
4, cooking: the purpose of cooking is to destroy the internal molecular structure of soybeans, so that the protein is moderately denatured, easy to hydrolyze, starch to the degree of pasteurization, radical rent at the same time can play the role of sterilization. Determine the cooking conditions for 1kgf/cm2, 15 minutes or 150 minutes at atmospheric pressure.