Method for preparing bean dreg fermented bean curd from soybean dregs

Abstract

The invention belongs to the technical field of food manufacturing, and discloses a method for preparing bean dreg fermented bean curd from soybean dregs. The method includes the following steps thatfresh bean dregs are dried in an oven at the temperature of 50-70 DEG C and then smashed to pass through a 60-100 mesh sieve, after an accessory bran is added, rehydration is carried out until the water content is 65-80%, and after the material is inoculated with 1-5% of separated and purified mucor, a two-stage type fermentation process is adopted for preparing the bean dreg fermented bean curd;after primary fermentation is completed, mouldy bean dregs are formed through edible gum and dies, the mouldy bean dregs are wrapped by yellow wine, 20-30% of a salt solution and spices, then secondary fermentation is carried out, a jar is sealed with clean water for 25-30 days, and then the bean dreg fermented bean curd can be eaten. A mode for rapidly treating the bean dregs is provided for beanproduct processing enterprises, the problem that the bean dregs rot and go bad due to bulk deposition is solved, and high-added-value complete utilization of the bean dregs is achieved. Compared withthe existing process technology, the cost of the raw materials, the production energy consumption and the equipment cost are reduced, and the method belongs to the low-carbon production technology.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for preparing fermented bean curd with soybean dregs. Background technique [0002] At present, the commonly used existing technologies in the industry are as follows: China is the birthplace of bean product production and has a long history of bean product production. The production and sales volume of bean products in my country ranks among the top in the world. The main by-product of bean dregs, the annual output of bean dregs is huge, and bean dregs contains about 80% of water. If it is not treated in time, it will easily spoil and deteriorate, resulting in a strong stench. At present, people have higher and higher requirements for food. At present, most of our country Soybean product processing enterprises sell cheap bean dregs to farmers and use them as feed to feed poultry and livestock; however, besides a large amount of cellulose, bean dregs al...

AI Technical Summary

Problems solved by technology

[0005] (1) The annual output of bean dregs is huge, and if it is not handled in time, it will easily spoil and deteriorate, which will bring a certain burden to the environment

[0006] (2) Okara contains a lot of cellulose and has a rough taste, so its edible value is low

[0007] (3) In addition to a large amount of cellulose, bean dregs also contain a variety of nutrients, and improper handling will cause waste of resources to a certain extent

[0010] (2) The main goal of improving the taste of bean dregs is to decompose the cellulose in bean dregs, and the content of cellulose accounts for more than half of the dry weight of bean dregs. A single process cannot effectively improve the taste of bean dregs, and multiple processes need to be comprehensively utilized

[0011] (3) Considering that okara is rich in nutrients, it is not possible to just develop okara into a product with low economic benefits, and it is necessary to develop products with high added value and people consume more

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