One, process
Black beans → screening → washing → soaking → draining (TY-II) → steaming → cooling → inoculation → making curves → washing black beans → dipping FeSO4 → mixing salt → fermentation → drying → finished products (dry black beans)
Operating points
Raw material processing
1. Raw material screening: choose The black soybeans that are fully ripe, full and uniform, thin-skinned and fleshy, free of insects, mold and mildew, and have a certain degree of freshness are suitable.
2. Washing: Use 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 making music is obviously prolonged, and the tempeh made after fermentation is not fluffy. If the soaking time is prolonged, the absorption rate & gt; 95%, soybean water absorption is too much and swelling and loss of integrity, when the song will occur "burning song" phenomenon. After fermentation made of black beans taste bitter, and easy to mold and deterioration. Therefore, we should choose to soak conditions in the production and processing of 40 ℃, 150 minutes, so that the absorption rate of soybean grains in 82%, this time the volume of soybean 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 achieve the degree of pasteurization, but also play a role in sterilization. Determine the cooking conditions for 1kgf/cm2, 15 minutes or 150 minutes at atmospheric pressure.
The purpose of the cooking is to make the cooked bean grains produce the corresponding enzyme system under the action of mold. It produces rich metabolites during the brewing process, giving the tempeh a delicious taste and unique flavor.
The cooking soybean out of the pot, cooled to about 35 ℃, inoculation Shanghai brewing 3-042 or TY-II, inoculation amount of 0.5%, mixing into the room, keep the room temperature of 28 ℃, 16 hours after every 6 hours of observation. The first turnover is about 22 hours, the turnover is mainly to loosen the material, increase the gap, reduce resistance, regulate the temperature, to prevent the temperature rise caused by the burning of the song or contamination of the bacteria. 28 hours for the second turnover. Turning over the right time can improve the quality of the song, turning over the song too early will make the germination of the spores inhibited, turning over the song too late, will be due to the song material heating caused by bacterial contamination or burning song. When the material is covered with mycelium and yellow spores, it can be released. The general time for making music is 34 hours.
Fermentation of fermented tempeh is the use of protease enzymes produced during the process of making the currant to break down the proteins in the beans, forming a certain amount of amino acids, sugars and other substances that give tempeh its inherent flavor.
1. Wash tempeh: Tempeh into the surface of the song attached to many spores and mycelium, containing rich proteins and enzymes, if the spores and mycelium are not washed away, continue to remain on the surface of the song, after the fermentation and hydrolysis, part of the soluble and hydrolysis, but most of them are still in the form of spores and mycelium attached to the surface of the song, especially spores have a bitter taste, which will give the tempeh a bitter taste and cause a dull color.
2. Add green alum to make the beans turn black while increasing the brightness.
3. Stewing: add 18% salt, 0.02% alum and water to the curves, just the right amount of water to the surface of the surface as appropriate, stewing for 12 hours.
4. Fermentation: the processed bean curd into the tank to eight, nine full, loaded with layers of compaction, placed in 28 ℃ ~ 32 ℃ constant temperature room insulation fermentation. Fermentation time control in about 15 days.
Drying tempeh fermentation is complete, removed from the tank and placed in the air at a certain temperature to dry, that is, the finished product.
Tempeh is a traditional Chinese specialty fermented soybean seasoning. Black beans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soy protein, to a certain extent, with the addition of salt, wine, drying and other methods to inhibit the enzyme's vitality, to slow down the fermentation process and made. There are more types of tempeh, divided into black tempeh and yellow tempeh according to the processing raw materials, and can be divided into salted tempeh, light tempeh, dry tempeh and water tempeh according to the taste.
The black bean, anciently known as "Yu Beans", also called "hobby". The earliest record is found in the Han Dynasty, Liu Xi, "interpretation of the name - interpretation of the diet," a book, the reputation of the tempeh as "five flavors and harmony, the need to become". From the 2nd to the 5th century A.D., the book "Food Classic" also has the record of "making tempeh method". Ancient people not only used black beans for flavor, but also for medicine, it is extremely important. The history of its production can be traced back to the pre-Qin and Qin Dynasties.
It is recorded that the production of tempeh was first spread from Taihe County, Jiangxi Province, and then spread overseas through continuous development and improvement. The Japanese used to call tempeh "natto", which later came to refer exclusively to the Japanese invention of sugar natto. Edamame is also commonly eaten in Southeast Asian countries, but is less popular in Europe and the United States.
Chinese name
Tempeh
Fermented soya beans
Flavor
Salted tempeh, light tempeh, dried tempeh, water tempeh
Main ingredients
Black beans, soy beans
Nutritional value
Increases appetite and promotes absorption
These are the most popular ingredients in the food. and promote absorption
Soaked soybeans or black beans steamed or boiled, and fermented to make a food product that can be flavored and also used as medicine.
A folk specialty of Guizhou, Guangdong, Guangxi, Anhui, Henan, Hunan, Jiangxi, Shandong, Sichuan, Chongqing, and the southern Shaanxi and Gansu Qingyang areas, edamame is also known as dòu shǐ [dialect] (豆矢), or dòu chǐ.
A kind of bean food. It is usually made from soybeans or black beans by fermentation after steaming, and is mostly used for flavoring.
Northern Wei Jia Si-feng, "Qi Min Yao Shu" (齐民要术-作豉), "作麦豉法" (作麦豉法) with the following note: "The aroma is better than that of edamame." Yang obviously "the hometown flavor snacks": "it (refers to brine boiled small intestines) method is ...... Amalgamated with water several times, and then boiled in one hundred degrees of boiling water, with the fishy anise and fennel, peppercorns and spices petals, and then put down a good mouth mushroom soy sauce, tempeh when it is almost cooked."