Fermented bean curd preparation method

Abstract

The invention discloses a process for preparing fermented bean curd which comprises, (1) mixing bean slag with water, grinding pulp, sieving, obtaining the filteration extract, (2) charging dried bean milk cream rolls and bean curd pulp into filteration liquid, (3) boiling pulp, plasticizing, inoculating and fermenting, pickling, charging soup stock, (4) packaging and sealing, fermenting 15-30 days. The invention realized greatly improved production efficiency.

Description

Technical field: [0001] The invention relates to a method for preparing fermented bean curd. Background technique: [0002] Fermented bean curd is a traditional food in my country. The raw material for production is soybeans. The preparation method is as follows: 1. Select materials, choose soybeans with bright color, uniform particles, no mildew, and no moths. 2. Soak, soak in water for 8-24 hours. 3. Refining, use a refiner to refine the soaked soybeans, pass through a 100-120 mesh sieve, separate the pulp and residue, and make soybean milk. 4. Boil the slurry, and heat the slurry until the slurry boils. 5. Dot the brains, when the temperature of the slurry drops to about 85°C, use the brine to dot the brains. 6. Molding, the gel formed after dotting the brain is pressed into shape. 7. Inoculation and fermentation. 8. Rub hair and marinate. 9. Post-fermentation, add soup to the semi-finished products after pickling, pack and seal them for post-fermentation, it takes ...

AI Technical Summary

Problems solved by technology

To sum up, the existing bean curd and bean curd production technology exists the difficult problem of how to utilize the remaining pulp of bean curd skin;