Introduction to tempeh：

  Tempeh is a seasoning for fermented soy products. Tempeh is made with black beans or soybeans as the main raw material, using Mucor, Aspergillus or bacterial proteases to decompose soybean protein. When it reaches a certain level, add salt, wine, and dry to inhibit the activity of enzymes and delay the fermentation process. .

Tempeh processing steps：

1. Raw material selection and cleaning
It is advisable to choose soybeans or black soybeans with sufficient maturity, full and uniform particles, thin skin and more flesh, no insect infestation, no mildew and deterioration, and a certain degree of freshness. Wash off the sand and impurities mixed in soybeans with clean water several times. If possible, you can use an automated fruit and vegetable washing machine to wash black beans in large quantities.
2. Soaking black beans
The purpose of soaking is to make the black beans absorb a certain amount of water, so as to quickly achieve moderate denaturation during steaming, so that the starch is easy to gelatinize, dissolve the nutrients required by the mold, and supply the necessary water for the growth of the mold. In the production and processing, we should choose the soaking condition of 40°C for 150 minutes, so that the absorption rate of soybean grains is 82%, and the volume expansion rate of soybeans is 130%.
3. Black bean steaming
The purpose of cooking is to destroy the internal molecular structure of soybeans, so that the protein is moderately denatured, easy to hydrolyze, and the starch reaches the degree of gelatinization, and at the same time, it can play a role in sterilization. Make sure that the cooking conditions are 1kgf/cm², 15 minutes or 150 minutes under normal pressure.
4. Music making
Take the steamed soybeans out of the pot, cool to about 35°C, and inoculate Shanghai brew with 0.5% inoculum, mix well, keep the room temperature at 28°C, and observe every 6 hours after 16 hours. Koji making is about 22 hours for the first turning, the turning is mainly to loose the koji material, increase the gap, reduce the resistance, adjust the product temperature, and prevent the temperature rise and cause the burning of the koji or the contamination of the bacteria. The second turn over in 28 hours.
4. Step-by-step fermentation
There are many spores and hyphae attached to the surface of tempeh, which are rich in protein and enzymes. If the spores and hyphae are not washed away, the spores will have a bitter and astringent taste, which will give the tempeh a bitter and astringent taste and cause a dull color; add green alum , Make the beans black and increase the brightness; add 18% salt, 0.02% green alum and appropriate amount of water to the koji, soak it for 12 hours. Put the processed bean koji into the tank until it is 80 or 90% full, layer by layer, and place it in a 28°C-32°C constant temperature room for heat preservation and fermentation. The fermentation time is controlled at about 15 days.

Tempeh drying process：

  When the fermented tempeh is finished, take it out of the tank and use a heat pump dryer to dry it to become the finished tempeh.

Recommendation of tempeh dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Tempeh drying video：