| 摘要 |
PURPOSE: A fermented soybean block with grains is provided to reduce the disgusting smell, and the bitter and astringent taste of a fermented soybean block. CONSTITUTION: Soybeans are soaked in water at 18°C until the soybeans sprout. The soybeans are completely dehydrated, and boiled for 3-5 hours. The boiled soybeans are settled for 10 minutes, and naturally cooled for 2-3 hours. Bacteria are added to the cooled soybeans, and the mixture is fermented at 28°C for 4 days. The mixture is stirred once every 8 hours, and Aspergillus oryzae is additionally added to the mixture. The breeding of transformed Bacillus subtilis natto bacteria and fungi are perfectly prevented. [Reference numerals] (AA) Washi (bean); (BB) Soack; (CC) Steam; (DD) Cool; (EE) Add bacteria; (FF) Ferment; (GG) Picture 1.fermenting room; (HH) Firstly dry and sterilize; (II) Secondly sterilize and clean; (JJ) Bake; (KK) Pack; (LL) Picture 2. sterilizing, drying and cleaning |
