Preparation method of double-fermentation tricholoma matsutake hypha bean curd

Abstract

According to the preparation method of the double-fermentation tricholoma matsutake hypha bean curd, a morchella liquid strain and soybeans are subjected to mixed fermentation and then are beaten into hypha soybean milk, and the soybean milk also contains nutritional ingredients in morchella, so that the morchella hypha bean curd prepared from the hypha soybean milk not only is rich in nutritional value in traditional bean curd, but also is rich in nutritional ingredients in the traditional bean curd; the tofu with toadstool hyphae also contains rich amino acids, proteins, lipids, various vitamins, minerals and other nutrient elements in toadstool, and also has the flavor of toadstool, so that the tofu with toadstool hyphae has richer nutrition and more delicious taste; besides, vegetable protein can be fermented and enzymolyzed by the edible fungus hyphae, so that the vegetable protein is converted into various nutrient substances which are more easily absorbed by a human body, nutrition contained in the hypha bean curd can be utilized and absorbed by the human body to the maximum extent, and loss of nutrition in food is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of double-fermented matsutake mycelium tofu. Background technique [0002] Matsutake mushroom: It is the first of the four famous mushrooms. It is a kind of precious wild mountain edible mushroom. It has strong mushroom fragrance and delicious taste. The polyols contained in it have a good effect on diabetes; and the amino acid composition of pine mushrooms is relatively comprehensive, containing eight essential amino acids for the human body; lysine is rich in lysine, which is lacking in beans, and lysine is beneficial to children's physical fitness and health. Intellectual development, containing protein, multiple vitamins and a variety of physiologically active mineral elements, such as VB1, VB12, Vc, Vk, VD and phosphorus, sodium, potassium, calcium, iron and many trace elements, which can supplement other foods. Insufficient, in which potassium ...

AI Technical Summary

Problems solved by technology

[0014] However, in the production of traditional health food, health drink, wine and medicine, matsutake must first be crushed into powder, and then the matsutake powder is mixed with other raw materials to finally make the corresponding finished product; In the middle, it will lead to the destruction of some compounds inside the matsutake mushroom, and some mineral elements will be lost, which will cause the loss of part of the nutritional value of the matsutake fungus, thus affecting the health care effect of the final product;

[0015] In addition, because matsutake mushrooms are rich in nutrition, and have a strong fragrance, the taste is extremely smooth, tender and refreshing, and it is extremely delicious, which is deeply loved by gourmets. Therefore, it will also appear in dishes as a side dish, and the cooking process is also very important. The nutrition of the ingredients will be preserved to a great extent. Among them, the dishes combined with matsutake mushrooms and tofu can best play the flavor and nutrition of the two at the same time, but after people eat matsutake mushrooms and tofu, they are digested and absorbed separately in the human body , due to the limited absorption capacity of the human body, it will inevitably lead to the loss of food nutrition, resulting in waste;