Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof
A technology of mantis shrimp head and mantis shrimp shell is applied in the field of tofu and its production, which can solve the problems of inability to serve as a food base material, high edible safety, heavy bitter taste, etc., and achieves improvement of human immunity and high edible safety. , the effect of easy absorption
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Embodiment 1
[0023] 1. Raw material preparation:
[0024] ①Preparation of mantis shrimp fermentation broth: collect fresh mantis shrimp heads, remove impurities, wash, mince and put them in a fermenter, add water 3 times the weight of mantis shrimp heads, then add glucose 12% of the weight of mantis shrimp heads and mix well , after homogenization, colloid mill ultrafine treatment, and pasteurization, inoculate the mixed strains of Lactobacillus bulgaricus, Streptococcus thermophilus and saccharomyces in a volume ratio of 0.9%, and the weight proportion of the three is 1 : 1:0.3, ferment at 35°C for 7 hours, add L-arginine or succinic acid to adjust the pH to 3.5, pass through a 100-mesh sieve at 50°C, collect the filtrate under the sieve, cool to obtain the mantis shrimp fermentation broth ;
[0025] ②Preparation of glucosamine hydrochloride: Collect fresh mantis shrimp shells, wash, dry, crush them into 15-mesh shell pieces, pour them into the extraction tank, and add HCI solution with ...
Embodiment 2
[0035] 1. Raw material preparation:
[0036] ①Preparation of mantis shrimp fermentation broth: collect fresh mantis shrimp heads, remove impurities, wash, mince and put into a fermentation tank, add water twice the weight of mantis shrimp heads, then add glucose 10% of the weight of mantis shrimp heads and mix well , after homogenization, colloid mill ultrafine treatment, and pasteurization, inoculate Lactobacillus bulgaricus, Streptococcus thermophilus and saccharomyces mixed strains in a volume ratio of 0.7%, and the weight proportion of the three is 1 : 1:0.3, ferment at 30°C for 12 hours, add L-arginine or succinic acid to adjust the pH to 3, pass through a 100-mesh sieve at 60°C, collect the filtrate under the sieve, and cool to obtain fermented mantis shrimp liquid;
[0037] ②Preparation of glucosamine hydrochloride: collect fresh mantis shrimp shells, wash, dry, crush them into 20-mesh shell pieces and pour them into the extraction tank, and add 3wt% HCI solution at a ...
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