Watermelon tempeh operation points

(1)Soak the soybeans first with water to wash, remove floating soil impurities, fish out and put in a jar with water to soak for 3 to 4 hours.

(2) Steaming at atmospheric pressure for 3 to 4 hours, hand pinched into a cake without a hard heart.

(3)Qu Qu Qu Steaming soybean Qu following the traditional method, relying on natural Aspergillus flavus natural growth and reproduction. Steamed soybeans and flour mixed evenly, placed on the reed mat spread about 3 cm thick, room temperature to maintain 28 ~ 30 ℃ is appropriate, 1 day after the block, for the first time to turn over the song, after about 6 hours to turn over the second song, after about 3 days of heat preservation and cultivation, to be all the soybean curve material was slightly light yellow that is, into the song. After the song in the sun to become a thousand soybean yellow, the spirits of fermentation: watermelon juice and salt, ginger, Chenpi silk, cumin mix, and then mixed into the dry soybean yellow, into the tank under the sunlight insulation infiltration and differentiation, to be all the salt dissolved, black beans spirits of the right consistency, and tank sealed insulation fermentation of 40 to 50 days is brewed into the watermelon tempeh finished products.

The finished product is a fresh light sauce brown, full of beans outside the package sauce film, the liquid was paste. The smell of mellow, ester flavor, sauce flavor thick, mouth taste soft and fresh, soft and crisp, aftertaste long and have back to the sweet.