What is the fermentation process of soybean paste? How to make homemade fermented soybean paste?

Here's how to make fermented soybean paste:

Ingredients: soybeans, red cabbage pepper, salt, sugar, rice wine, Sichuan pepper, dried chili.

1. Wash the soybeans, control the moisture, fry them in a wok, put them in a frying pan (put peppercorns and dried peppers together), and grind them into powder with a food processor after frying. Add a little sugar, add enough salt and mix well.

2. Wash the peppers, cut them into small pieces, beat them into a paste with a food processor, mix them into the above soybean flour, add an appropriate amount of rice wine, and mix well (note: no need to add water, only mix with pepper paste and rice wine). The inside of the soup spoon in the picture was made two months ago, and the color is obviously different from the new one.

3. Bottle, store at room temperature and in no direct sunlight (cap, but do not seal, remember.) I have removed the plastic ring of the bottle cap seal). It can be consumed after one month.

Hello everyone, I'm Ah Jun today to share with you a new method of soybean sauce, no need to ferment and don't have to wait for 2 months and an hour to make it, it is even more delicious than watermelon sauce, and it will not be bad if you put it in a bottle for a year.

Step 1: Prepare a pound of soybeans, soak them for 24 hours, wash them and cook them in a pot for about 30 minutes, and add a little edible salt to increase the bottom taste.

Step 2: Prepare 5 tomatoes, put a cross knife on the top and put it in a basin and pour boiling water to blanch for 3 minutes, peel off the blanched tomato skin after 3 minutes, then cut it into small pieces and put it in the pot for later use. Prepare a little pepper, cinnamon, star anise, dried chili pepper, wash with water and control the moisture for later use.

Step 3: Add an appropriate amount of salad oil to the pot, pour the prepared ingredients into the pot, turn on low heat to fry the ingredients dry and fragrant, remove and pour them out, pour in the boiled soybeans and cut tomato pieces, and boil for about 20 minutes on medium heat.

Step 4: When the water in the pot is boiled, add 10 grams of salt, 15 grams of sweet noodle sauce, 15 grams of high liquor, turn on low heat and continue to boil, (keep stirring to prevent the pot from pasting) Open to the top There is a layer of oil on it, put it on a plate, let it cool and put it in a clean bottle, pour it into the soybean paste and seal it with oil, and it will not be bad for 1 year at room temperature.

Well, this versatile soybean sauce is ready, and you can dip it in steamed buns, flatbreads, buns, and noodles when eating.

Soybean paste fermentation, first wash the soybeans, cook, then put them in a reamer to grind, then put them in kraft paper to wrap them into a piece, and then put them in a cold place, wait for fermentation, about 10 or so, wash off the yeast hairs that grow, put them in the jar, add salt to see them yourself, and send them to a month.

1. Pick out the broken soybeans and scrub them with water.

2. Soak in cold water until the grains are full, and I soaked them overnight.

3. Cooked beans (it is best to steam them if possible), they should be cooked thoroughly, and they will be broken with a slight pinch, but the beans are complete.

4. Drain the water, don't boil the beans in water), drain a little, dry until you grab a handful of hands and there will be no water sticking to your hands, I use a fan to dry it.

5. Sprinkle with flour and stir, so that each bean is evenly wrapped with flour, and it's fine, no more.

6. Evenly spread it in a dustpan (there is no basket for washing vegetables in a dustpan) with a thickness of 3-5 cm.

7. Wrap up and down with a cotton cloth, do not expose the beans to the outside, clamp them tightly with a circle, and put them in a dark and damp place, with the bottom overhead.

8. The next thing is to wait for mold, about 5 days, during which the surface of the cloth is heated by hand, indicating that it is fermenting, do not open it, the beans will catch a cold when exposed to the outside, and bad black bacteria will grow when exposed to the outside air.

9. It's good to cool down to the touch, about 3-5 days in summer, depending on the season time, you can open a corner on the 3rd day to take a sneak look, the yellow mold is the best, followed by white, black mold can not be wanted, I opened it halfway this time, and the result is black, fortunately, most of it is yellow, so it can be used to remove the black.

**The second batch I did, it was very successful, it was a layer of yellow spore powder to the touch, and it flew up with a slight shake, if this is the case, it will be 90% successful. . .

10. Bask in the sun and break the lumps.

11. Put it in a container without oil and raw water, add cold salt boiling water, the amount of salt is more than that of stir-fried vegetables (too light and easy to spoil, if it is not salty enough, you can add it when stirring later) Pay attention to the dried bean koji and salt boiled water should wait until it cools before operating, otherwise it will be sour.

12. I put a little too much water here, exposed to the sun, and then stir every day when it cools, and the hot stirring will become sour. Dry for at least half a month, and the slimy state will be sunburned. After drying, pour sesame oil on the surface, seal the refrigerator and store it, take it out when eating, stir-fry can replace soy sauce, it is very fresh.

13. Day 16.

Note: 1. The beans should be "cooked" and "dried";

2. Cover beans "don't always peek"; "Don't overdo it";

3. Put a little more salt when the sauce is served, "not too light", and it is best to only fill 7 full when the sauce is served (it may swell when drying);

4. When the sauce is served and stirred, it should be "cooled".

The first step is to wash the soybeans and soak them. Soak the soybeans for a day, let the water fully enter the soybeans, and soak the soybeans inside.

The second step is to steam in the pot. Put the soaked soybeans into a pot and steam until they are cooked.

The third step is to crush the soybeans. Take out the steamed soybeans, place them on a cutting board, and crush them with a rolling pin.

Step 4: Add the koji and add salt. Put the crushed soybeans in the jar, add the koji to the inside, and stir well. Add more salt, and add more salt.

Step 5, add water and place. Add water to the jar and cover the soybeans. Then seal the lid and it will be ready to open after two months.

1) On days with continuous sunny weather, take a pound of soybeans and wash and soak them in clean water one day in advance. 2) The next day, put it in a steel pot or other container and cook it for as long as possible. 3) Scoop up and filter the water and put it in a cool place to cool it.

4) After cooling, mix in half a catty of flour (raw), mix evenly, grab it by hand and basically form it, spread it into a bamboo flat that can breathe at the bottom (no need to have large holes, not sealed), and the thickness is as thick as the palm. Cover with a cloth or something else, and cover it tightly. Then let it ferment in a cool place.

5) Soybeans and flour will begin to ferment, showing heat, don't be too curious to open it frequently, be careful that it catches a cold. After about two days, yellow spots and white hairs will appear on the surface, and the fermentation will be successful. At this time, the temperature is very high, and heat dissipation is carried out:

Remove the cover above, you can turn the soybean pieces over, and put the bamboo flat in the air, otherwise there will be water accumulation underneath because of the heat. 6) After returning to room temperature, you can get exposed to the scorching sun, and the drier the sun, the better, at least three or four days. If it is a rainy day at this time, it is the most troublesome, and it is likely to be wasted.

7) Sun-dried watercress has a peculiar fragrance, and you can know whether it is good or bad when you smell it. If you're not in a hurry to make bean paste, you can save it away at this time. 8) If you wish to make soy sauce right away, take two salts.

And boil more than a pound of pure water in advance for later use, and make it cool to room temperature. Put the salt into the watercress and gradually add the water, and the thickness can be controlled by yourself. You can add no other ingredients, or you can add chopped red peppers, ginger, etc. at this time.

Don't be too runny, and don't be too dry. It looks a little thinner than the bottled bean sauce on the market. 9) Take one or two glass bottles that can be sealed, mix the following watercress into it, and fill it with three-quarters, otherwise it will overflow later.

10) There are two ways to make bean paste.

Method 1: Add one or two taels of sesame oil to the bottle, then seal it and store it in a cool and shady place for two weeks or more. This method is simple, and the bean paste is very fragrant.

After opening, the debris on the oil surface is removed and it is ready to eat. The longer you store it, the better it will be. Method 2:

Put the bottled watercress in the hot sun, cover it with gauze to prevent insects, and do not seal it. The more transparent the sun, the better. You can taste it in the middle and see if it's ripe.

At this time, if it is a rainy day, it is very likely to fail.

Such a room is still relatively simple conditions, and it takes about 40 minutes to set a set before putting the magazine in the house as a deputy Hu, and then work. Ten or so flour to stir and stir evenly, and then use less grain about 40 or less, silly. Plastic film on the re-hair.

It should be better for driving schools to consult on the management of the results. ，

Ingredients for making soybean paste: 1500 grams of soybeans, 750 grams of flour, grams of aspergillus oryzae, 2250 grams of boiling water, salt.

First, soak the soybeans in clean water.

Then steam in a pressure cooker, drain the water, and let cool for later use.

Then mix Aspergillus oryzae with flour so that each bean is covered with flour, pour it into a sieve, cover it with cotton cloth and let it rise.

The temperature will be raised for 6 hours on the shelf, and the material temperature will be kept between 35-40 degrees, and white hairs will grow naturally after natural fermentation.

In about 48 hours, the surface of the soybean will grow with yellow-green hyphae.

Put the moldy beans in a sieve and bask in the sun for two or three days until the beans are dry.

Add water and salt to the bean koji in a ratio of 1::, pour it into the soybeans, stir well, and cover with gauze for sun and night dew.

This is soybean paste that has been dried for a week, and it is basically formed.

The picture below is the dried soybean paste.

How to make it:

Raw material formula: 100 kg of soybeans, 80 kg of flour, 25 30 kg of salt, 2 kg of ginger, 100 grams of cumin, 100 grams of orange peel.

How to make:1After removing the soybeans from impurities, soak them in water to swell and steam them until they are paste.

2.Pour the bean material on the mat, mix it with flour and mix it well, spread it to about 3 cm thick, turn it once a day at room temperature 25 30 conditions, let it ferment later, it can grow dark yellow bacteria in about three or five days, and put it outdoors to dry that is, it is sauce Ying.

3.Put the sauce into the jar, add salt, ginger, etc., and mix evenly, turn the jar the next day, and stir once every other day.

4.After the salinization is completed, put the sauce blank in the cylinder, but be careful not to fill the cylinder, the cylinder mouth should leave a certain space (about 17 cm from the cylinder mouth), cover the lid, seal the cylinder mouth with lime mud or yellow mud, do not make it breathable, prevent bacteria, rain intrusion, and deteriorate, and dry 40 50 a in the sun for the finished product.

The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body; Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of the dish when cooking, but also produce amino acids under the action of microorganisms, which can make the dish present a more delicious taste and have the effect of appetizing and aiding food; Soybean paste has more nutrients, which can supplement rich amino acids and minerals, as well as protein calcium, etc., which can promote appetite, appetize and eliminate appetite, and can also improve physical fitness and prevent diseases.

Prepare the ingredients:

Dried soybeans, water, Sichuan pepper, star anise, cinnamon, cumin, bay leaves, salt, chopped pepper paste, sugar, white wine, sesame oil.

Specific methods:1Soybeans are soaked in water in advance for one night, after the soybeans are soaked, clean them with water again, add an appropriate amount of water to the pot, pour the soybeans into the pot and boil them, add pepper, star anise, cinnamon, bay leaves, cumin during the cooking process, and put them into the seasoning box.

2.Then add an appropriate amount of salt, stir it with chopsticks, cover the pot and cook for about half an hour.

3.After the soybeans are cooked, take them out, dry them for later use, pour the dried soybeans into a clean bowl, add homemade chopped pepper sauce to them, the ratio of soybeans and chopped pepper sauce is 1:1, or spicy can also be, if there is no spicy food, the chopped pepper sauce can be added less, according to your own taste, choose the appropriate amount.

4.Add 2 tablespoons of sugar, add some sesame oil, and then add a few drops of white wine and stir well.

5.Finally, put it into a small glass bottle prepared in advance, tighten the lid, ferment for a week and then you can eat, eat it directly, the soy beans that come out of this way are full of spicy flavor, delicious and rice, sandwich buns and bibimbap are good choices.

Say a few more words: When boiling soybeans, add a little salt in moderation, and the boiled soybeans will taste more salty and fragrant, and more delicious.

When the soup is dry, the soybeans are plump and the skin is slightly wrinkled, which proves that the soybeans have been cooked.

If the water in the pot has been boiled dry, but the soybeans are not yet cooked, you can add a little warm water to it and continue to simmer until soft.

The prepared soy sauce can be stored at room temperature, without putting it in the refrigerator, but it must be sealed.

First of all, there is the "primary fermentation". When entering the second lunar month, the soybeans should be cooked, the cooked beans should be ground with a stuffing machine, and the broken petal-shaped beans should be combined together to make a square brick-sized block, and after the surface is dried, it will be wrapped in paper and then hung in a high place to dry. This is the "primary fermentation", which is a long process that takes more than two months.

Secondly, it is "re-fermentation". Traditionally, the time for "re-fermentation" should be at the beginning of April of the lunar calendar.

Eight, ten. 8. Twenty-eight these three days. I pondered that the fermentation in April is because the climate in the Northeast has just warmed up and there is a good fermentation environment. Therefore, according to traditional habits, I basically choose one of these days, and usually I choose the last twenty-eight.

On this day, you can open the sauce cube that you have made. At this time, there is a lot of black ash on the surface of the sauce block, which is the kind of fermented ash, and it needs to be washed clean with water. It is then cut into candy-sized cubes and placed in a ventilated area to dry.

This process takes a day, because there is also a saying: "There is a sun, and the sauce does not go down the tank". In the evening, the dry cubes are placed in the jar, and the proportional salt water and cold boiled water are poured in, and the rest of the work is to pound the sauce.

Every morning and evening, use a small rake to mash and mash the sauce made, and remove the black foam floating in the tank at any time. Approximately.

After seven or eight days, as the color of the sauce changes from dark to light, the sauce is basically fermented, and then it will emit a fragrance of sauce, which means that it is ready to eat.