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Production method of Konjaku preserved bean curd

A production method and technology of konjac, applied in the fields of application, food preparation, food science, etc., can solve the problem of only having soybean nutrients, and achieve the effect of preventing senile dementia

Inactive Publication Date: 2010-11-03
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current fermented bean curd is made from a single fermented tofu, which only has the nutritional content of soybeans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The production method of konjac fermented bean curd is made from konjac and soybean, and the raw materials are prepared by weight percentage: 95% of soybean and 5% of konjac fine powder; the specific steps are:

[0015] a. After the soybeans are soaked, the pulp is refined and separated to obtain a slurry;

[0016] B, then add konjac fine powder in slurry;

[0017] c, the mixture of slurry and konjac fine powder is made into bean curd base through boiling, pointing and forming in turn;

[0018] d. Cut the prepared bean curd base into small cubes, put it into the fermentation frame and inoculate and ferment it with the cultured mucormycetes. The room temperature is controlled at 10-18°C, and the time is 3-5 days;

[0019] e. After adding the seasoning to the fermented and mature tofu cubes, carry out secondary fermentation, the room temperature is controlled at 10-20°C, and the time is 3 months;

[0020] f. After bottling, sterilize with infrared rays or steam at 120°C...

Embodiment 2

[0022] The production method of konjac fermented bean curd is made with konjac and soybean as raw materials, and the percentage by weight: soybean is 96%, and konjac fine powder is 4% to prepare raw materials; the specific steps are:

[0023] a. After the soybeans are soaked, the pulp is refined and separated to obtain a slurry;

[0024] B, then add konjac fine powder in slurry;

[0025] c, the mixture of slurry and konjac fine powder is made into bean curd base through boiling, pointing and forming in turn;

[0026] d. Cut the prepared bean curd base into small cubes, put it into the fermentation frame and inoculate and ferment it with the cultured mucormycetes. The room temperature is controlled at 10-18°C, and the time is 3-5 days;

[0027] e. After adding seasonings to the fermented and mature tofu cubes, carry out secondary fermentation, the room temperature is controlled at 10-20°C, and the time is 2 months;

[0028] f. After bottling, sterilize with infrared rays or s...

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Abstract

The invention provides a production method of Konjaku preserved bean curd which is prepared from Konjaku and soybean, and the raw materials comprise 90%-97wt% of soybean and 3wt%-10wt% of Konjaku powder. The method comprises the following steps: 1) firstly soaking soybean, milling and separating to obtain thick liquid; 2) secondly adding Konjaku powder in thick liquid; 3) boiling the mixture of thick liquid and Konjaku, adding bittern, shaping to prepare a bean curd blank; 4) cutting the bean curd blank into cubic small chunks, placing the small chunks in a fermentation frame, inoculating the cultivated mucor to ferment for 3-5 days while controlling the indoor temperature to 10-18 DEG C; 5) adding seasonings in the fermented bean curd chunks to perform secondary fermentation for 2-3 months while controlling the indoor temperature to 10-20 DEG C; and 6) bottling, and using the infrared ray or 120 DEG C of steam to sterilize and obtain the finished product. The preserved bean curd has not only the nutrient components of soybean, but also the health function of Konjaku.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a production method of konjac fermented bean curd. Background technique [0002] Konjac is popular because of its high edible value. Its main ingredient is glucomannan, which not only contains more than 10 amino acids and various trace elements needed by the human body, but also has low protein, low fat and high fiber. , strong water absorption, high expansion rate and other characteristics. In terms of medicinal effects, it has various effects such as lowering blood fat, lowering blood sugar, lowering blood pressure, detoxification, weight loss, beauty, health care, laxative and moistening the stomach. The current fermented bean curd is made from a single fermented bean curd, which only has the nutritional content of soybeans. Contents of the invention [0003] In order to make the existing fermented bean curd not only have the nutrients of soybean, but also have the health care f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/214A23L1/29A23L11/00A23L19/10A23L33/00
Inventor 曹约泽
Owner 湖北顺溪生物食品股份有限公司
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