1. Seasonal pods can be produced throughout the year, but they generally have the best aroma and quality in the winter. Due to the high temperatures in other seasons, fermented soybean meal fermentation is fast, with poor taste and slightly bitter taste.
2. Raw material selection and processing should be made from soybeans that are full-grown, non-worm-eaten, and have no spoilage. Soybeans are soaked in fresh spring water for 24 hours to allow them to fully inflate and absorb enough moisture to facilitate steaming. When steaming, the cover is tight, and it is steamed with large fire. The steaming time is generally 20 hours. If using an autoclave for 0.5 to 1 hour, it can be done. When the soybeans are steamed to the upper layer, they turn yellowish-brown and when they are gently pounded by hand, they will rotten. Soybean meal fermentation temperature is generally 15 ~ 25 °C, the temperature is too high can easily cause the burning cylinder, that is, the soybean meal becomes hard without silk, there is a layer of white film, seriously reducing the quality. General soybean meal fermentation container selection Bamboo baskets are suitable for heat-dissipating containers. The inner layer of the bamboo basket is prepared in advance. After cleaning, the dried soybean pod leaves are cleaned, then the steamed soybeans are gently poured into bamboo baskets, and the compaction is avoided. Finally, the pod leaves are covered and allowed to ferment naturally. Under normal circumstances, the soybean meal ferments for about 7 days and matures. When the temperature in the bamboo basket falls, it will continue for 20 to 30 days, making it more concentrated and more fragrant. High quality pods are light yellow-brown, soft and have many slender filaments. When the soybean meal matures, the beans are put into the stone mortar or a certain amount of salt is added into the grinder, and then placed in a cylinder to allow it to be fermented again for about one month.
3. The preparation of soybean meal in sunny weather, the fermented soybean meal will be taken out into small rectangular pieces and wipe smooth, each weight 0.15 ~ 0.25 kg, placed in the sun for 2 hours after the sun with a wooden board to gently clap each side Re-sun, so that it does not crack tight. After drying for 2 hours, use a small amount of vegetable oil to wipe the face and beat it. After 2 to 3 days of drying, when the moisture drops to about 20% to 30%, it is packaged and stored. During the storage period, pay attention to moth-eaten insects, keep it in a ventilated and dry place or be sealed in a cylinder. The preservation period is 1 to 2 years.
According to Professor Hu Xiaosong, Ph.D. supervisor of the School of
Food Science and Nutritional Engineering, China Agricultural University,
Instant Noodles are often criticized by people who think eating is not
good for health mainly for the following reasons:
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However,
Professor Hu pointed out that compared with French fries, hamburgers
and other instant noodles in the fat content is not very high, with an
average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average
of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor
Hu said that when it comes to additives we talk about change, I think
it is not conducive to the health of the material, which is the concept
of a misunderstanding. The food industry can not do without thickeners, stabilizers and other
additives, the country allows the use of, are strictly tested to prove
harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor
Hu pointed out that all starch-based foods in the high-temperature
cooking (over 120 ℃) will produce this carcinogen, therefore, there
are french fries, instant noodles, there must be.
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