Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce

Abstract

The intervention provides a preparation method of a konjac fermented-bean-curd sauce and the konjac fermented-bean-curd sauce, and specifically the konjac fermented-bean-curd sauce is prepared by taking konjac glucomannan and bean curd as raw materials and performing early-stage fermentation and later-stage fermentation. The preparation method of the konjac fermented-bean-curd sauce comprises the following steps: (1) picking integrated soya bean, shelling and cleaning, immersing at 25-30 DEG C for 3-5 h, grinding to obtain milk, filtering, boiling the milk, curdling and at the same time adding konjac glucomannan according to a weight ratio of soya bean to konjac glucomannan being 1:1-5:1, to prepare a fermented bean curd blank; (2) inoculating a mixed bacterial strain containing mucor and monascus to the fermented bean curd blank for axenic cultivation to obtain a fermented bean curd rough blank, putting in a pickling device, spilling salt layer by layer to pickle for obtaining a salty blank, pouring inoculum containing microzyme into the pickling device for fermentation; and (3) taking out the fermented bean curd obtained in the step (2), adding flavoring agents, performing high-temperature disinfection, subpackaging toobtain the konjac fermented-bean-curd sauce with unique flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of konjac fermented bean curd sauce and konjac fermented bean curd sauce. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there were records of the production process of fermented bean curd. In the Ming Dynasty, a large amount of fermented bean curd was processed in my country. Today, fermented bean curd has grown into a fermented food with modern technology. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of...

AI Technical Summary

Problems solved by technology

However, problems such as long fermentation period of fermented bean curd and difficulty in industrialized production are still the core issues restricting the development of fermented bean curd industry