Method for rapidly producing viscous wet skin of tofu

Abstract

The invention provides a method for producing a sticky rice with fillings of bean quickly, which comprises choosing superior lactic acid bacteria lactobacillus plantarum, bending lactobacillus, L.mesenteroides subsp.dextranicum as the bacterial of the leaven, after the bacterial is activated and cultured, adding the bacterial to a seed culture medium for 18-24h with the inoculation amount of 3-5% according to the proportion of 2:2:1, reducing the pH to about 3.2, inoculating waxy corns according to the inoculation amount of 3-5%, fermenting 8-10 days under the condition of 25-28 DEG C, cleaning the waxy corns which are fermented with water, and then drying the moisture, and a completed product of a sticky rice with fillings of bean is made finally after technologies of grinding paste, mixing dough, packaging, stewing, and freezing. The invention can reduce the fermentation periodic time, and can improve the nutrition and local flavor of the product, and is a technology for manufacturing sticky rice with fillings of bean quickly.

Description

(1) Technical field [0001] The invention relates to a food preparation technology, in particular to a preparation method of a waxy corn sticky product. (2) Background technology [0002] The sticky products (sticky bean bag, sticky cake) made by fermenting waxy corn are the traditional food of the people in northern my country. People’s daily favorite snack food, and it is also a good gift for relatives and friends around the Spring Festival, symbolizing the traditional custom of having more than enough every year and growing every year. In addition to being rich in sugar, fat and protein, sticky bean bag also contains a lot of vitamins, inositol, choline and minerals, which can not only lower cholesterol, but also have curative effect on circulatory system diseases such as hypertension and arteriosclerosis. [0003] Sticky bean bag is a kind of frozen product formed by microbial fermentation of waxy corn with unique flavor, long shelf life and rich nutrition. In the proces...

AI Technical Summary

Problems solved by technology

Due to the fact that most of the production is family-style or small workshop production, the production process is backward, the fermentation cycle is long, the utilization rate of raw materials and equipment is low, the product quality is unstable, and the spoilage bacteria are polluted, which cannot meet the market demand.

This kind of traditional workshop production has inconsistent production process, long production cycle and strong seasonality (winter), which leads to low production efficiency, unstable product quality, difficulty in adapting to the needs of modern market economy, and difficulty in industrialized production.

The crude production situation can no longer meet the needs of consumers