Why do you want to ferment to make homemade tempeh?

Tempeh is a traditional Chinese tempeh condiment. Black beans or soybeans are used as the main raw materials, and mucor, aspergillus or bacterial proteases are used.

to break down soy protein.

When a certain degree is reached, adding salt, wine, drying and other methods inhibits the activity of enzymes and delays the fermentation process. Fermentation of tempeh is the use of protease produced during the koji-making process to break down the proteins in the tempeh to form a certain amount of amino acids.

Substances such as sugar, which give tempeh its inherent flavor.

1.Instructions for adhering to the washing surface: tempeh as song many spores and hyphae.

Rich in proteins and enzymes, if you do not wash the spores and hyphae, continue on a curved surface, hydrolyzed after fermentation, some soluble and hydrolyzed, but a large part of the spores and hyphae form an additional curved surface, especially the spores have indications, which can bring indications to lobster paste, and the color is dull.

2.Join Alum.

Blackens the beans and adds shine.

3.Soaking: Add 18% salt, alum and an appropriate amount of water to the koji liquid, and soak for 12 hours on the surface just washed out.

4.Fermentation: Put the processed bean koji into the pot, fill to 80% or 90%, compress layer by layer, and place it in a 28 32 constant temperature greenhouse to keep it warm for fermentation. The fermentation time is controlled at about 15 days.

Fermentation of tempeh uses the protease produced during the koji-making process to decompose the protein in the tempeh to form a certain amount of amino acids, sugars and other substances to give the tempeh its inherent flavor. Traditional fermented black beans have a delicious taste when they come out of the tank, but due to climatic conditions, the fermentation cycle is long and the yield is low. However, tempeh processed by a single strain does not have a good flavor and is prone to stink.

The use of multi-strain koji, the use of anaerobic fermentation and biological drip deodorization technology, so that the lobster juice has a strong aroma and delicious taste. The fermentation time has been shortened from more than a year to two or three months.

Why do tempeh hair strands ferment? Because tempeh hair before reaching a certain period of fermentation, produces a lot of beneficial bacteria, not all bacteria are harmful, and it can also be beneficial fungi and tempeh has his principles, if you are not afraid, he does not teach, but does not produce a lot of beneficial bacteria, beneficial bacteria on the human body are beneficial.

Because tempeh uses black beans or soybeans as the main raw materials, it uses the action of mucor, aspergillus or bacterial protease to decompose soybean protein, so that the tempeh will be particularly delicious.

Because this kind of food needs to be fermented to be successful, we can make it according to our own conditions.

About 15 days.

Fermentation: Fill the processed bean koji into a jar.

Eight, nine into full, packed layer by layer, placed in 28 32 constant temperature room for heat preservation and fermentation, fermentation time controlled at about 15 days. After the fermentation of dried tempeh is completed, it is taken out of the tank and placed in the air at a certain temperature to dry, which is the finished product.

The fermentation of fermented tempeh is to use the protease produced during the koji-making process to decompose the protein in the bean to form a certain amount of amino acids, sugars and other substances to give the tempeh its inherent flavor.

Nutritive value. 1. Bean paste can supplement various nutrients and improve gastrointestinal flora.

2. Broad beans contain calcium, zinc, manganese, phospholipids, etc., which are important components that regulate brain and nerve tissue, and have the effect of strengthening memory and strengthening the brain.

3. The calcium in broad beans is conducive to the absorption and calcification of bones, and can promote the growth and development of human bones.

4. Fava beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases.

5. Vitamin C in broad beans can delay arteriosclerosis.

6. The dietary fiber in broad bean skin has the effect of lowering cholesterol and promoting intestinal peristalsis.

7. Modern people also believe that broad beans are also one of the anti-cancer foods and have a role in preventing bowel cancer.

The above content reference: Encyclopedia - Tempeh.

Encyclopedia - Tempeh with bean sauce.

The fermentation of tempeh is done like this: a layer of long white or grayish-black hairs grows on top of the soybeans.

After the soybeans are cooked on dog days, cover them with hemp leaves or plastic wrap to ferment (to prevent water dispersion and loss), and wait for a layer of long white hairs or gray-black hairs to grow on the soybeans.

But if yellow hair grows, it means that Aspergillus flavus is inedible and will cause poisoning) Then put salt and wine to sterilize, and then put some ginger and Sichuan pepper star anise, seal it well, and you can eat it after a while. When you eat it, you can fry it with oil and green onions, and it tastes great.

Main information:

Tempeh is a traditional fermented soybean product in China. As early as the Han Dynasty, it was praised as "reconciling five tempeh, delicious and delicious, with a unique aroma, rich in protein, a variety of amino acids and other nutrients."

In the War to Resist US Aggression and Aid Korea, China once produced a large number of tempeh ** volunteers to eat to increase appetite and supplement nutrition. But because it is rich in nutrients, it is easy to spoil, and once it is stained with raw water, it is easy to become moldy. Therefore, it is best to seal it in a ceramic vessel so that it can be stored for the longest time and the aroma will not be lost.

The general population can eat tempeh, especially suitable for patients with thrombosis, cold and cold, fear of cold and fever, cold and heat headache, nasal congestion and sneezing, abdominal pain and vomiting and diarrhea; Those who are full of chest and diaphragm and irritable in their hearts should eat tempeh.

There are 5 steps to the practice of fermenting tempeh in the countryside:

1. Select 10 catties of good soybeans, pick the bad ones, put the soybeans into the pot, and fry them over low heat.

2. After the soybeans are fried until fragrant, add water, the water should be submerged over the soybeans, turn to medium heat after boiling, and cook the soybeans. Once the soybeans are cooked, scoop them out and drain them and let them cool. (Be careful to let the soybeans cool) and then put them in a bag and tie the bag tightly with a string.

3. Prepare a basket, put straw or wheat straw at the bottom of the basket, put soybeans in it, and then add straw or wheat straw on top of the soybeans to keep it warm and ferment for 3-4 days.

4. After fermented tempeh, add a packet of salt, stir well, and then spread the tempeh into the dustpan and put it in the sun to dry.

5. Wait for the tempeh to dry and finish.

Ingredients: soybeans, salt, minced ginger, minced garlic, Sichuan pepper powder, chili powder, high liquor.

Method: 1. Cleaning: Select plump small soybeans and wash them clean.

2. Soaking: Soak the washed soybeans and absorb enough water, so that the dried beans can be pinched with fingernails like fresh soybeans.

3. Steaming: Remove the swollen beans from the water and put them in a retort (or pressure cooker.

or steamer), the beans must be ripe thoroughly, and can be easily pinched flat with your fingers, otherwise it will affect the subsequent fermentation.

4. Fermentation: Let the ripe beans cool and spread them on the plantain leaves.

No plantain leaves can be washed in a snakeskin bag.

Instead) of the dustpan.

A similar container can also be used), the thickness is about one inch, too thick will affect fermentation, and then use another dustpan upside down on the laid beans, so as to prevent the moisture on the beans from drying out with the wind and unable to ferment, and at the same time not completely sealed, to avoid lack of oxygen and make microorganisms unable to grow.

5. Fermentation. After a week or so, the dustpan has undergone a dramatic change: black or white hyphae have grown.

When the mycelium is spread over the entire dustpan, the first fermentation is completed, of course, you can observe it every few days in this process, and it is advisable to spread the whole dustpan with mycelium.

6. Mixing. Gently rub the beans that have been fermented for the first time with clean gauze (or directly with washed hands), preferably each individually, as the beans that stick together have a poor taste. Rub the beans together and add to your taste:

Salt, minced ginger, minced garlic, Sichuan pepper powder, chili powder and other seasonings, it is best to add a little bit of highly fragrant liquor, which will have the icing on the cake; It is recommended to put a little more salt in the salt, which is conducive to later preservation. Stir the beans with the seasoning to combine.

7. Jar loading: the second fermentation. Place the seasoned beans in a ruffled kimchi jar and wrap them in plastic wrap.

Seal the mouth of the jar, close the lid, add water to the ruffle to isolate the air, and start the second fermentation. After 7-15 days of fermentation, the unique flavor of tempeh will be formed, and then it can be dried in the sun. Sometimes the weather is not beautiful, you can't dry the tempeh at one time, and it doesn't matter, you can put the undried tempeh back into the jar, and then take it out to dry when the weather is good, so although it will be more troublesome, but the fermentation is more thorough, and the taste of the tempeh will be better.

Sun-dried tempeh is placed in an airtight container and can be stored for a long time.

The production process is different in different places, and the fermentation operation is also different.

Method 1:

The fermentation of tempeh is to use the protease produced during the koji-making process to decompose the protein in the bean to form a certain amount of amino acids, sugars and other substances to give the tempeh its inherent flavor.

1. Washing bean: There are many spores and hyphae attached to the surface of the black bean sauce, which are rich in protein and enzymes, if the spores and hyphae are not washed off, they continue to remain on the surface of the koji, and after fermentation and hydrolysis, some of them are soluble and hydrolyzed, but a large part of them are still attached to the surface of the bean koji in the form of spores and hyphae, especially the spores have a bitter and astringent taste, which will bring bitterness and astringency to the black bean sauce, and cause a dull color.

2 Add alum to turn the beans black and add shine at the same time.

3. Soaking: Add 18 salt, 0 02 alum and an appropriate amount of water to the song, and soak for 12 hours.

4 Fermentation: Put the processed bean koji into a jar.

Eight, ninety full, packed layer by layer, placed in 28 32 constant temperature room for heat preservation and fermentation. The fermentation time is controlled at about 15 days.

Method 2:

Spread the steamed soybeans on a drying rack, put them in a house that is ventilated, sheltered from the wind and not exposed to the sun, and let them ferment for 15 to 20 days, depending on the long-haired and fragrant yeast, then they can be removed from the shelves.

Method 3:

The fermentation temperature of tempeh is generally 15 25, and the temperature is too high to cause the burning tank, that is, the tempeh becomes hard and silkless, and there is a layer of white film on it, which seriously reduces the quality. Generally, the container for fermentation of tempeh should be a container that is easy to dissipate heat such as bamboo baskets. The inner layer of the bamboo basket is padded with 2 layers of cleaned and dried tempeh leaves prepared in advance, and then the steamed soybeans are gently poured into the bamboo basket, not pressed, and finally the tempeh leaves are covered with the top to let it ferment naturally.

Under normal circumstances, tempeh matures after about 7 days of fermentation, and continues to maintain it for 20 to 30 days when the temperature in the basket drops, making it more flavorful and fragrant.

Homemade tempeh needs to ferment for about 3 days.

Tempeh uses black beans or soybeans as the main raw material, using the action of mucor, aspergillus or bacterial protease to decompose soybean protein, and when it reaches a certain level, tempeh will decompose and ferment, which generally takes about 3 days.

Tempeh, in ancient times, was called "Youshu", also called "addiction". The earliest record is found in the book "Interpretation of Names and Diets" by Liu Xi in the Han Dynasty, which praised tempeh as "the harmony of five flavors, which is made by need". In the book "Shijing" from the 2nd to 5th centuries AD, there is also a record of "making soy sauce".

The ancients not only used tempeh for seasoning, but also for medicine, and attached great importance to it. "Hanshu", "Historical Records", "Qi Min Yaoshu", and "Compendium of Materia Medica" all have this record, and its production history can be traced back to the pre-Qin period.

Ingredients: Soybeans to taste.

Water to taste. Tempeh grass to taste.

Sichuan peppercorns to taste.

Pepper to taste.

Sesame seeds to taste.

Five-spice powder to taste.

Ginger and garlic to taste.

Liquor to taste.

Method steps.

1. Prepare the ingredients.

To make tempeh, we need soybeans, chili noodles, ginger and garlic, five-spice powder, white wine, sesame seeds, and the all-important tempeh grass.

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2. Soak soybeans.

Clean the soybeans and then soak them in clean water overnight, the main purpose of soaking is to let the condiment into the soybeans.

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3. Simmer. Take out the soaked soybeans and rinse them, pour water into the pot and boil, put in the soybeans, cover the pot, and simmer for at least 5 hours until the soybeans are completely cooked.

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4. Spread the tempeh grass.

Clean the tempeh grass, then dry it, put it in a bamboo basket, and be sure to spread it flat

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5. Fermentation. Pour the soybeans that have been boiled until soft on top of the tempeh grass, then cover the soybeans with tempeh grass and flatten it, then put a weight on the tempeh grass to press it tightly and let it ferment for 10-15 days.

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6. Stir-fry. Take out the fermented soybeans, then chop the soybeans finely with a knife, add the previously prepared pepper, pepper, sesame, five-spice powder, ginger and garlic and other seasonings, and stir-fry with the soybeans.

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7. Done. Then add the white wine, stir well, and finally add salt to taste, and the tempeh is ready.

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