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Instant fermented bean curd and preparation method thereof

A technology of eating rotten bean curd and fermented bean curd, which is applied in the field of food processing, can solve the problems such as restrictions on the food scene of fermented bean curd, impact on health, kidney damage, etc., and achieve the effect of expanding the food scene, benefiting human health, and inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2021-06-22
四川新希望味业有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of traditional fermented bean curd, a large amount of salt is usually used to season, inhibit bacteria and prevent loosening. The high salt content in food will not only make people's sodium intake exceed the standard, but also easily cause high blood pressure and calcium loss , kidney damage and other hazards, which will affect the health of the body; there are also great restrictions on the consumption of fermented bean curd, it can only be used as a meal food

Method used

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  • Instant fermented bean curd and preparation method thereof
  • Instant fermented bean curd and preparation method thereof
  • Instant fermented bean curd and preparation method thereof

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preparation example Construction

[0023] The invention provides a preparation method of instant fermented bean curd, comprising:

[0024] A) Soybeans are soaked, refined, boiled, pulped, and pressed to obtain white base;

[0025] B) inoculating mucormycetes on the surface of white blank, cultivating, obtaining fermented bean curd blank;

[0026] C) sugaring the fermented bean curd base to obtain a bean curd base;

[0027] D) bottle the fermented bean curd candied base, add the prepared soup, ferment and sterilize to obtain the product; the preparation method of the prepared soup specifically includes: mixing fruit vinegar and salt, sterilizing, and cooling to obtain the product.

[0028] In the preparation method of the instant fermented bean curd provided by the invention, the soybeans are screened to remove impurities and then soaked. The present invention does not limit the specific method of the screening and removal of impurities, as long as those skilled in the art are familiar with it.

[0029] The s...

Embodiment 1

[0060] (1) White blank preparation: Soak the soybeans that have been screened and removed for 8 hours, refine pulp, cook pulp, point pulp, and press to obtain white blank;

[0061] (2) Pre-fermentation: Spray the Mucor suspension on the surface of the blank, and cultivate it at 26°C for 40 hours to obtain the blank of fermented bean curd;

[0062] ⑶ Candied base: Put the fermented bean curd base into the sugar pickling box, sprinkle white sugar layer by layer (the amount of sugar is 0.8% of the weight of the fermented bean curd base), and sugar pickle for 8 hours to obtain a golden color of the candied base, and the remaining high concentration Sugar water can be reused 3 times;

[0063] ⑷ Soup preparation: use fruit vinegar with total acid ≥ 3.0g / kg (can be all kinds of fruit vinegar) as the main body of soup (the amount of fruit vinegar used ≥ 50%), total acid in soup ≥ 1.5g / 100mL, by adding Salt makes the soup juice have a salt content of 1.8g / 100mL, then airtightly steril...

Embodiment 2

[0066] (1) White blank preparation: Soak the soybeans that have been screened and removed for 8 hours, refine pulp, cook pulp, point pulp, and press to obtain white blank;

[0067] (2) Pre-fermentation: Spray the Mucor suspension on the surface of the blank, and cultivate it at 26°C for 40 hours to obtain the blank of fermented bean curd;

[0068] (3) Candied bean curd: Put the fermented bean curd in the candy box, add honey to soak the fermented bean curd (the amount of honey is 1.0% of the weight of the fermented bean curd), and candy for 8 hours to obtain a golden color of candied bean curd, the remaining high concentration Sugar water can be reused 5 times;

[0069] ⑷ Soup preparation: use fruit vinegar with total acid ≥ 3.0g / kg (can be all kinds of fruit vinegar) as the main body of soup (the amount of fruit vinegar used ≥ 50%), total acid in soup ≥ 1.5g / 100mL, by adding Salt makes the soup juice have a salt content of 1.8g / 100mL, then airtightly sterilize it, and cool i...

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Abstract

The invention provides a preparation method of instant fermented bean curd. The preparation method comprises the following steps: A) soaking soybeans, grinding into thick liquid, boiling the thick liquid, curdling and squeezing to obtain white blanks; B) inoculating mucor on the surface of the white blank, and culturing to obtain a fermented bean curd blank; C) sugaring the fermented bean curd blank to obtain a sugaring blank; and D) bottling the sugared fermented bean curd blank, adding the blended soup, fermenting and sterilizing to obtain the product. A preparation method of the blended soup specifically comprises the following steps: mixing fruit vinegar and salt, sterilizing and cooling. The sugar is used for replacing salt used in traditional fermentation to pickle the fermented bean curd blank, so that 1, the salt content of the finished product fermented bean curd is reduced, and the fermented bean curd is beneficial to human health; 2, the treatment cost of the high-concentration salt wastewater is reduced; 3, the sugar waterlogging can be repeatedly used, so that the production cost is saved; the fruit vinegar is used as a fermentation carrier, and the fruit vinegar contains acetic acid and a low-pH environment, so that the growth of infectious microbes can be effectively inhibited. Meanwhile, the fermented bean curd is endowed with a special fruity flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a nutrient-rich traditional Chinese soybean fermented food. It mainly contains various nutrients such as hydrolyzed protein, free amino acids, calcium, phosphorus and vitamin B12, and has a variety of physiological regulation functions, such as anti-oxidation, anti-aging, and lowering blood pressure. , anti-tumor and anti-cancer effects. In the production of traditional fermented bean curd, a large amount of salt is usually used to season, inhibit bacteria and prevent loosening. The high salt content in food will not only make people's sodium intake exceed the standard, but also easily cause high blood pressure and calcium loss , kidney damage and other hazards, which will affect your health; there are also great restrictions on the consumption of fermented ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L11/50
CPCA23C20/025Y02A40/90
Inventor 钟小廷周崇禅吕杰张任虎吴茜王宪斌陈志伟刘源
Owner 四川新希望味业有限公司
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