CN-121986921-A - Pure soybean seasoning

Abstract

A pure soybean seasoning comprises the following specific process steps: Soaking in water until bean grains expand and have no hard core, grinding the soaked soybean into fine pulp, filtering to remove pulp residue, boiling soybean milk with strong fire for 8-10 min, d, coagulating, adding gypsum water into soybean milk, standing until the soybean milk is slowly coagulated into bean curd, e, press-forming, pressing bean curd into sheet material, f, fermenting, rolling the sheet material into column, uniformly growing Man Mao mould wires on the surface and between the layers of the roll, g, drying, uncoiling and flattening the fermented column material, drying until the water content is 2-3%, h, grinding, packaging, and through fermentation, decomposing soybean protein extracted from soybean into easily absorbable amino acid, retaining lecithin, calcium and the like, and improving the flavor and nutritive value of the flavoring.

Inventors

• XIANG YUELIN

Assignees

• 向月林
• 湖北辣翻天食品有限公司

Dates

Publication Date

20260508

Application Date

20260310

Claims (2)

1. 1. A pure soybean seasoning is characterized by comprising the following specific process steps: soaking, namely selecting high-quality, full and fresh soybeans without worm damage as raw materials, and soaking the fresh soybeans with water until the soybeans expand and have no hard cores; b. grinding, namely grinding soaked soybeans into fine pulp by a pulp grinder, wherein the pulp-water ratio is 1:10, filtering the pulp by using 100-mesh gauze, and removing pulp residues to obtain pure soybean milk; c. Boiling soybean milk with strong fire for 8-10 min while eliminating floating foam; d. Condensing, namely slowly stirring the soybean milk when the temperature of the soybean milk is reduced to 85-90 ℃, adding gypsum water into the soybean milk, and standing for 15-20 minutes until the soybean milk is slowly condensed into bean curd; e. Spreading the bean curd in the filter cloth, filtering out water under the gravity of the pressing plate, and pressing into sheet material with thickness of 1-2 mm, wherein the water content is controlled at 30-35%; f. Fermenting by rolling the sheet material into column, controlling temperature at 20-25deg.C and humidity at 85-90%, fermenting for 6-8 days, and uniformly growing Man Mao mold filaments on the surface and between the layers; g. Drying, namely uncoiling and flattening the fermented columnar material, and drying the columnar material at the temperature of 30 ℃ until the water content is 2-3%; h. Grinding, packaging, namely grinding the dried material into powder, and packaging.
2. 2. The seasoning for pure soybean according to claim 1, wherein the gypsum water is diluted with water, and the mass of the gypsum powder is 0.12% -0.15% of the soybean milk.

Description

Pure soybean seasoning Technical Field The invention relates to the technical field of seasonings, in particular to a seasoning prepared from soybeans. Background The seasoning is a seasoning which can improve the flavor of food by adding a small amount, and is usually used for achieving the purposes of enhancing freshness and improving fragrance. The traditional seasoning is prepared from natural raw materials such as pepper, dried ginger, chilli, star anise, clove, cinnamon, dried orange peel and the like by simple grinding and screening. The traditional seasoning is only processed by primary processing, the deep processing can not be carried out, the nutrition of natural raw materials can not be fully extracted, and the processing requirements of modern people on high-quality life food materials can not be fully met. Disclosure of Invention The invention provides a pure soybean seasoning prepared by taking soybeans as raw materials and carrying out deep processing. Can be widely applied to cooking processing of various daily foods and pickling of foods, and can effectively achieve the purposes of enhancing freshness and improving fragrance. The technical scheme adopted by the invention is as follows: a pure soybean seasoning comprises the following specific process steps: soaking, namely selecting high-quality, full and fresh soybeans without worm damage as raw materials, and soaking the fresh soybeans with water until the soybeans expand and have no hard cores; b. grinding, namely grinding soaked soybeans into fine pulp by a pulp grinder, wherein the pulp-water ratio is 1:10, filtering the pulp by using 100-mesh gauze, and removing pulp residues to obtain pure soybean milk; c. Boiling soybean milk with strong fire for 8-10 min while eliminating floating foam; d. Condensing, namely slowly stirring the soybean milk when the temperature of the soybean milk is reduced to 85-90 ℃, adding gypsum water into the soybean milk, and standing for 15-20 minutes until the soybean milk is slowly condensed into bean curd; e. Spreading the bean curd in the filter cloth, filtering out water under the gravity of the pressing plate, and pressing into sheet material with thickness of 1-2 mm, wherein the water content is controlled at 30-35%; f. Fermenting by rolling the sheet material into column, controlling temperature at 20-25deg.C and humidity at 85-90%, fermenting for 6-8 days, and uniformly growing Man Mao mold filaments on the surface and between the layers; g. Drying, namely uncoiling and flattening the fermented columnar material, and drying the columnar material at the temperature of 30 ℃ until the water content is 2-3%; h. Grinding, packaging, namely grinding the dried material into powder, and packaging. Preferably, the gypsum water is formed by diluting gypsum powder with water, and the mass of the gypsum powder accounts for 0.12-0.15% of the soybean milk. The technical effects achieved by adopting the technical scheme of the invention are as follows: 1. The soybean protein nutrient substances in the soybeans can be fully extracted by soaking and pulping the soybeans, so that the nutrient components of the seasoning can be improved; 2. The extracted soybean protein can be decomposed into amino acids which are easy to absorb through fermentation, lecithin, calcium and the like are reserved, and the flavor and the nutritional value of the seasoning are further improved. Detailed Description A pure soybean seasoning comprises the following specific process steps: Soaking, namely selecting high-quality, full and fresh soybeans without worm damage as raw materials, soaking with water until the beans expand and have no hard cores, so that the subsequent extraction of soybean proteins is facilitated; b. Grinding the soaked soybeans into fine pulp by a pulp grinder, wherein the pulp-water ratio is 1:10, filtering the pulp by using 100-mesh gauze, and removing pulp residues to obtain pure soybean milk; c. Boiling soybean milk with strong fire for 8-10 min while eliminating floating foam; d. condensing, namely slowly stirring the soybean milk while adding gypsum water into the soybean milk when the temperature of the soybean milk is reduced to 85-90 ℃, fully mixing and contacting the soybean milk with the gypsum water, standing for 15-20 minutes, and diluting the gypsum water by adding water into gypsum powder until the soybean milk is slowly condensed into bean curd, wherein the ratio of the gypsum powder to the water is 1:3, and the mass of the gypsum powder is 0.12-0.15% of that of the soybean milk. ; e. Spreading the beancurd flower in the filter cloth, filtering out water under the gravity of a pressing plate, and pressing into a sheet material with the thickness of 1-2 mm, wherein the water content is controlled to be 30-35%, and the sheet material is not too thick in the process, so that the fermentation process is fully carried out, and the fermentation process is more thoroughly carried out from inside to outsid