Novel brewing process of fermented soybeans

• Main Author: WEN ZETIAN
• Format: Patent
• Language: Chinese; English
• Published: 12.05.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a novel brewing process of fermented soybeans. The novel brewing process comprises the following preparation steps: 1, cleaning soybeans and then soaking the soybeans for about48 hours; cleaning the soybeans again and cooking the soybeans under pressure until the soybeans are cooked, and spreading the cooked soybeans for cooling for later use; 2, carrying out inoculating at the temperature of about 38 DEG C for starter propagation, and then enabling the soybeans to grow mucor in the environment at the temperature of 25 DEG C or below; 3, carrying out secondary fermentation and sequentially adding fermented bean curd juice, ginger, salt, sugar and wine on the soybeans; 4, facilitating fermentation of the fermented soybeans by an exhaust mode; and 5, finally preparing the fermented soybeans which are full and large in shape and keep original golden juice of soybeans through the steps. The brewing process disclosed by the invention is simple and short in period; the fermented soybeans mak