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1. Process Soybean → Screening → Runwater → Cooking → Inoculation → Koji → Washing → Ingredients → Canning → Drying → Finished Product.
2. Production method (1) Screening and selecting the soybeans that are large, full, with substantially the same size, fully matured, non-wrinkled and glossy skin, and classified and miscellaneous.
(2) Run water to add bubble beans 1:2, the water temperature is controlled at 20 °C ~ 25 °C, pH value of 6.5 or more, according to different seasons soak 15h ~ 25h, the bean does not wrinkle skin expansion, feel strong, skin is not easy Detachment is appropriate.
(3) cooking cooking with an atmospheric pressure cooker 4h, stop the fire boring beans 4h, the beans cooked cooked not bad, there is no heart. The cooking bean water content was about 52% pan cooling.
(4) Inoculate the steamed bean stalls on the curved platform until the product temperature drops to about 34°C, insert mucor and brewing 3.042 meters of Qujing, and then use the 1% bactericidal flour to mix and inoculate. When mixing and ripening beans, mix quickly and evenly.
(5) Making koji Curved material is piled up in the center of the curved disk in the shape of a dome, and the room temperature is maintained at 28°C to 30°C. The maximum temperature of the product does not exceed 36°C. The tray is inverted every 6 hours. After 16 hours to 18 hours, the koji cake is agglomerated. Distorted, gently smashed and smashed the lopper by hand to loosen the lychee and keep the pods intact. After 12 hours of buckling, the beans were generally yellow-green spores. The product temperature tended to ease, the tune matured, and the window opened. The moisture is 20% to 25%.
(6) Wash the song into the cold water to wash Aspergillus, rinse repeatedly with water to the yellow water, not suitable for the group. Then drip the rest of the water and put it in a straw-clad bedding.
(7) Ingredients Dissolve Lactobacillus and yeast in 0.1% water in warm water at 35°C. Sprinkle the washed beans and sprinkle with water. When the moisture content is about 50%, cover them with straw mats or sacks. When the product temperature rises to 38°C, stir well with salt, fresh ginger crushed juice, white wine, fermented rice wine, red tang, pepper, cinnamon, and large fennel.
(8) Canning The prepared bean curd material is loaded into a floating tank. Each tank must be filled, the tank mouth is pressed, the salt is not covered, and the tank mouth is sealed with oil paper, eucalyptus leaves, and stamped. Fill with floating water. To keep changing the water, do not let the fermenter leak and soak.
(9) Drying The sealed fermenter shall be placed on the roof of the outdoors or on the roof so that it can be exposed to the sun and night, and changes in the temperature difference between day and night can be used to accelerate the biochemical reaction. After two or three months of drying, the bean color is brown and shiny, sweet and salty and sweet, crisp, not bad, thick and delicious musk.
(10) The finished product can be blended with seasoned soybean meal, made into Sichuan, Cantonese, Hunan and other flavors, and sterilized with bottles, jars, composite plastic bags, etc. Sales. Zhang Xuesong from: "Processing of agricultural products" 2007.01
How to Make Bean Flavor
Although the traditional koji processed soybean meal has a delicious taste, it is affected by climatic conditions, and has a long fermentation period and low yield. However, a single species of processed soybean meal has poor flavor and is susceptible to odor. Using multi-strained koji, anaerobic fermentation, and biodegradation and deodorization technology, the produced soybean meal is rich in flavor and taste. The fermentation cycle has been shortened from the traditional one year to two or three months.