Laba Bean is a processed soybean product. Because it contains rich nutrients, such as amino acids, vitamins, functional short peptides, soy isoflavones and other physiologically active substances, it is a health food with high nutritional value. The Laba Bean produced by this process has a complete grain shape, a yellow or tan color, and a special flavor of Laba Bean, which overcomes the disadvantages of traditional production of Laba Bean.
Material: Fresh soybeans, salt, liquor, ginger. Mucor strains were purchased from Hunan Agricultural University and were inoculated with mucor fungus bran powder.
Technological process: cleaning soybeans → boiled beans → cooling to 40°C → inoculating mucormycosis → pre-fermentation → post-installation altar → post-fermentation → finished product.
Production points: Cleaning: The commercially available soybeans are carefully chopped, washed, weighed, and washed with water. Curing: Soak the soybeans in a stainless steel pot, add appropriate amount of water (the amount of water is immersed in soybeans), cook for 6 hours, then cook for 3 hours. Cook the beans uniformly, soft and not bad, and the color changes are not obvious. As standard. Cold treatment: Take out the ripened soybeans, drain the excess water, place it in a nearly sterile environment, allow it to cool naturally, or ventilate it to forced cooling to 40 °C, not hot. Inoculation: Inoculate the prepared mucor species with wet method, take 0.5% of the weight of the wet bean, take the prepared mucor species, add appropriate amount of cold boiled water, and stir it well so that the conidia in the species are fully dispersed. In bacterial water, spore suspension is sprayed onto ripened soybeans and mixed well. Pre-fermentation: Prepare a door panel with nylon screen cloth, and wash the white cotton cloth, spread the inoculated soybeans on the door panel, and incubate and ferment at a temperature of 25° C. for 48 hours to 72 hours. Post-fermentation: Take moldy soybeans with mycelium on the surface but not conidia, and put them into stainless steel pots that have been disinfected with boiling water. Add 350 grams of salt and appropriate amount of ginger and valley to every 5 kilograms of cooked soybeans. The wine is mixed and put into homemade fermentation containers (such as jars and pottery jars) in a sealed fermentation (fermented containers are moistened with grain wine in advance) and fermented at a temperature of 25°C for about 10 days. When the beans have special flavors, they are processed to form waxy bean products with different flavors such as fragrant, spicy, soft and fresh.