The invention relates to the technical field of
food processing, and particularly discloses a preparation method of fragrant peanut fermented bean curd. The preparation method comprises the followingsteps of: weighing peanuts and soybeans, performing mixing, soaking in water, wherein the weight ratio of the mixture to the water of 1:5, and then, performing
grinding, filtering and cooking with steam to obtain mixed soybean milk; marinating the mixed soybean milk, standing uncongealed beancurd, transferring the soybean milk, skimming the soybean milk, performing squeezing and forming, and
cutting to obtain bean curd blocks; inoculating the bean curd blocks, and standing for 38-50 hours at the temperature of 22-28 DEG C and the
relative humidity of 50%-70% to obtain bean curd blanks; placingthe bean curd blanks in a
salting barrel in a layered mode, wherein the weight ratio of the bean curd blanks to salt is (3-4):1, and performing
salting for 2-5 days to prepare bean curd salt blanks;and, preparing marinating soup, bottling the bean curd salt blanks and the marinating soup, sealing, and performing
pickling for 5-7 months to obtain the fragrant peanut fermented bean curd finished product. The invention has the advantages of enriching the taste of the fermented bean curd, enriching the enterprise product variety and improving the enterprise market sales share.