| 摘要 |
PURPOSE: A method of making fermented soybeans by maintaining the temperature and humidity of a fermentation chamber constant and putting a fermentation-promoting material and odor-removing material in the fermentation chamber during the fermentation is provided. The product is dark brown in color and has good flavor without loss of components beneficial to the human body. CONSTITUTION: A soybean is soaked in water at 30 to 40deg.C for 7 to 9hr, steamed at 120 to 150deg.C for 1hr in the first time and at 80 to 100deg.C for 10 to 12hr in the second time until steamed soybeans are dark brown in color and then cooled to about 25deg.C. The steamed soybeans(50) are placed on a rice straw layer(200) spread on a loess layer, covered with a rice straw layer(200'), a pine needle layer(300) and a cotton fabric(400) respectively and then fermented for 72 to 75hr in a fermentation chamber(10) with an internal temperature of 45 to 50deg.C and a humidity of about 80%. The thickness of the loess layer, rice straw layer and pine needle layer is 5 to 20cm, 2 to 3cm and 0.5 to 1cm respectively. |
