USING THE FERMENTED BEANS, FERMENTED FLOUR, FRIED FERMENTED SOYBEANS, FERMENTED SOYBEAN FERMENTATION, FERMENTATION FERMENTED FLOUR, SOY SAUCE, MISO, MISO POWDER, PEPPER, CHILI POWDER AND ITS MANUFACTURING METHOD

摘要

PURPOSE: fermentation sauce use coffee bean and its manufacturing method, provide provide it is soft, the coffee bean of unique flavor is come puchow preserved soybean and the chili paste of fermenting. ;CONSTITUTION: it is a kind of fermentation paste coffee bean production method use following steps: coffee bean is immersed in 2 hours 1-12 in 80-130 degrees Celsius of water; Be added ferment bacillus enter the fermentation of the water saturates coffee bean mixture 25-60 degrees Celsius 20-30 7 days; Heat drying fermented soya bean obtained 30-60 degrees Celsius 3-7 7 days; The dry and puchow preserved soybean that fermented is crushed, roast dried beans at 60-120 degrees Celsius: aging puchow preserved soybean toasts fermentation 30-60 30 days at 30-50 degrees Celsius, the method for crushing old man beans; The method that the beans fermented is added in carbohydrate, organic acid, amino acid, salt or flavoring agent is added; The sieve of 100 mesh of mixture is sieved, production black bean sauce uses the screening mixture. ;The 2013 of copyright KIPO submissions;[Reference numerals] coffee bean (AA) impregnates in water; Chili paste (AAA) is dry; (BB) fermented soya bean powder; (CC) method of baking fermentation beans; (DD) method that is dry and having fermented beans is crushed; (EE) method of baking fermentation beans; (FF) method of dry fermentation beans; (GG) ferment bacillus is injected; (HH) method of fermentation beans; In the method for aging (II) fermentation beans; (JJ) method of baking fermentation beans; Old man (KK) crushes and the method for beans of having fermented; Old man (LL) roasts and the method for beans of having fermented; (MM) aging and the bean powder that fermented; (OO) it is inserted into additive; At aging (PP); (QQ) soy sauce; (RR) separation material; (SS) black bean sauce; (TT) fermented soya bean powder; (UU) the dry and thick broad-bean sauce that fermented is crushed; (VV) dried lobster sauce sauce; (WW) red chili cream powder; All additional materials (XX) mixing; (YY) dry chili paste is crushed; (ZZ) red chili cream powder