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Pine nut fermented bean curd

A technology of fermented bean curd and pine nuts, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of single fermented bean curd products and insufficient nutritional value, and achieve the effects of improving various indicators, rich nutrition, and increasing taste

Inactive Publication Date: 2017-05-31
华蓥市高兴初级中学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not enough, it is necessary to add various nutrients to fermented bean curd to meet the health needs of consumers

Method used

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Examples

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Embodiment Construction

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0015] A kind of fermented bean curd with pine nuts of the present invention is characterized in that:

[0016] 1), weigh the pine nuts and beans according to the weight ratio of 1:10, and then grind the beans and pine nuts into a pulp;

[0017] 2) Stir the soybean milk and pine nut pulp evenly, filter; then wrap them with sterile cotton cloth and squeeze them into blocks to form pine nut tofu embryos;

[0018] 3) Cut the pine nut tofu embryo into cubes of uniform size, spray bac...

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PUM

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Abstract

The invention discloses pine nut fermented bean curd prepared through the steps of: (1) blending pine nuts and soybeans according to the weight ratio of 1:10, and grinding the pine nuts and soybeans; (2) uniformly stirring and filtering the pine nut pulp and soybean pulp; (3) wrapping the filtered pulp by a disinfected cotton cloth and squeezing the pulp into a block shape to form a pine nut bean curd base; (4) cutting the pine nut bean curd base into cubes in uniform size, spraying bacteria onto the cubes, and fermenting the pine nut bean curd base in a temperature constant box at 28 DEG C until white hair moulds grow on the surface of the pine nut bean curd base; and (5) storing the pine nut bean curd base, on which the moulds grow, for 10 h in a container at normal temperature and placing the pine nut bean curd base in a pot, pouring wine (alcohol degree being 18%) into the pot, and sealing the pot for 60-80 days to prepare the pine nut fermented bean curd. The fermented bean curd is improved in nutritional value and is increased in taste.

Description

technical field [0001] The invention relates to a production method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. Some friends eat a piece of fermented bean curd for an appetizer. Therefore, people in many places especially like to eat fermented bean curd. Red oil, white oil fermented bean curd and stinky fermented bean curd are common in the market. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the bitter smell of soybeans and the flatulence factor contained in soybeans are all overcome, and the digestibility is improved. At the same time, a variety of organic acids, alcohols, Ester and other nutrients, and does not contain cholesterol. These are all necessary to promote the normal development of the human body or maintain normal physiological functions. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 匡建国
Owner 华蓥市高兴初级中学
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