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Method for preparing fermentation type braised ready-to-eat dried bean curd

A technology for dried bean curd and braised bean curd, which is applied in the field of food processing, can solve the problems of low digestibility of unfermented soybean products and high salt content of fermented bean curd, and achieve the effects of improving flavor value, high digestibility and improving tissue state.

Active Publication Date: 2011-09-21
YANGZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The technical problem to be solved by the present invention is to disclose a fermented instant dried bean curd with braised flavor, so as to overcome the problems of high salt content in fermented bean curd and low digestibility of unfermented bean products. The present invention provides a preparation of fermented instant dried bean curd method

Method used

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  • Method for preparing fermentation type braised ready-to-eat dried bean curd
  • Method for preparing fermentation type braised ready-to-eat dried bean curd

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Embodiment

[0037] The following examples illustrate the practice and presently preferred embodiments of the invention.

[0038] However, it will be appreciated that those skilled in the art, having considered this disclosure, may make changes and improvements within the spirit and scope of the invention.

[0039] 1. Take 100kg of soybeans and place them in an oven at 100°C for 20 minutes, add 300kg of 0.25% NaHCO 3 The solution was soaked at 25°C for 12h.

[0040] 2. Wash the soybeans, refine the pulp with 700kg of hot water at 80°C, and then cool the soybean milk to 40°C after heat treatment at 95°C / 20min.

[0041] 3. Add 2 kg of Streptococcus thermophilus grx90 starter to the soybean milk, and ferment at 42°C for 4.5 hours until curdling.

[0042] 4. Cut the curd, stir, and gradually increase the temperature in the cheese tank to 52°C, keep it for 10 minutes to remove the whey, and weigh it to obtain curd particles.

[0043] 5. Inoculate 1 L of Mucor spore suspension per 100 kg of c...

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Abstract

The invention relates to a novel method for preparing braised ready-to-eat dried bean curd by soybeans. The method comprises the following steps of: emulsifying lactic acid bacterial soybeans to obtain curd particles, inoculating Mucor AS3.52 to the curd particles for fermentation, ageing the curd particles at the temperature of between 4 and 8 DEG C for 5 and 18 days respectively, mixing the soybean cheese obtained by ageing the curd particles for 5 days and the soybean cheese obtained by ageing the curd particles for 18 days in a ratio of 1:2-1:3(w / w), adding bittern and buffer salt colloid, fully mixing, melting, performing pressing formation, and packaging to obtain the braised ready-to-eat dried bean curd. The ready-to-eat dried bean curd is similar to traditional spiced dried bean curd or bittern dried bean curd in hardness and taste, is rich in nutrition and is agreeable to Chinese people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of fermented instant braised dried tofu. technical background [0002] With the development of my country's economy and the improvement of people's living standards, people pay more and more attention to the nutritional characteristics of food. Soybean protein is a high-quality complete protein with the reputation of "vegetable meat". Substituting all or part of soymilk for cow's milk to produce soybean cheese can reduce production costs and solve the problem of insufficient protein intake in my country, and the flavor is easy to accept. [0003] Soybean protein contains all kinds of amino acids necessary for the human body, especially lysine and tryptophan, which cannot be synthesized by the human body. Except for sulfur-containing amino acids (cysteine ​​and methionine), other nutritional components are balanced, especially the balance of amino ac...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 顾瑞霞徐寅管敏敏黄玉军
Owner YANGZHOU UNIV
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