Nowadays, black health foods are popular in the world. Black bean fermented products have appetizer, food, digestion, stagnation, asthma, dispelling cold, and antibacterial and antioxidant effects, and are second to none in soybean products. The processing method of the black bean product, soy sauce bean, suitable for family production is described as follows: 1. Raw materials and formula: 50kg of black
Beans, 40kg of flour, 15kg of salt, 0.5kg of pepper, 10kg of ginger, and enough water. Second, the process: selected beans → soaked → cooking → fried noodles → mixed beans → koji → cleansing → primary fermentation → ingredients into the cylinder → finished fermentation. Third, the operation method 1, choose beans. Choose small black beans full of grain, thin, thick, and mildew, and remove crushing particles and impurities. 2, soaked. Place the black beans in the jar and soak in enough water. After 3 hours, about 70% of the bean husks swelled, and when the hull skin had no wrinkles, the immersion was completed and the beans were removed from the water. 3, cooking. Place the soaked black beans in the steaming pot (pot) and steam over the fire to cover the lid with hot air. Keep the fire burning for 2 hours. When steamed beans emit a strong scent, and 70% of the beans can be broken by hand, cooking is stopped. Control time and temperature during cooking. Cooking temperature is too high, time is too long, beans easily peeling loose petals, affecting the finished product color. 4, fried noodles. Put the flour in the pot, stir fry over simmer, fry it until slightly charred and pan out and cool. 5, mixed beans. Pour the cooked black beans into the cooled stir-fry noodles and mix well so that a uniform layer of flour adheres to the outside of the beans. 6, system music. Put bamboo baskets or mats on the floor of the mud room, and spread the floured beans on bamboo baskets or mats. Spread the thickness of 3 cm, and then cover the bamboo basket or mat. After two days, the white mycelium grew on the beans, and the beans became agglomerates. At this time, the beans were mixed and dispersed to make them single. After another two days, when yellow-green hyphae grow on the bean, the koji is completed, taken out and set for 3-4 days under sunlight. 7, mildew. There is a bitter taste of the song, must be washed with water. Quickly rinse the water in a bamboo basket and minimize the soaking time to prevent the layer of flour outside the black beans from falling off. 8, the initial fermentation. Spray a proper amount of cool boiled water on the bean curd after washing to make it have a moisture content of 45%. After that, it is piled on a bamboo mat (covered with a gauze or film), and white mycelium grows after 6-7 hours. When there is a clear fragrance, the fermentation is completed. 9, ingredients into the cylinder. Put the fermented bean curd into the jar, prepare 6 kg of water and prepare salt, pepper, and ginger (cut to the end) and put it in the pot to boil until the scent is full, let it be fully cold-dried. After that, pour it into the bean vat and mix it evenly. Then, seal the mouth of the vat with gauze. 10, finished fermentation. The cylinder was exposed to outdoor exposure. At the beginning, it was stirred once a day. After 1 week, it was stirred once every 3-4 days. After 6-8 months of fermentation, the color of soybean oil changed from black to brown, with aroma and flavor. When it is slightly sweet, it is a finished product.
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