The invention provides a method for preparing
slurry-wrapped bean curd by using a bean white
fermentation liquor as a coagulator. The method specifically comprises the following steps: preparing the bean white
fermentation liquor, soaking, peeling,
grinding into
slurry, boiling the
slurry, filtering,
curdling the bean white
fermentation liquor, standing, squeezing, refrigerating, soaking, cleaning, boxing and quickly freezing. The bean clear fermentation liquor is prepared by taking byproducts, namely bean clear liquor (commonly known as yellow serofluid and vinegar water), generated in the production process of bean products as raw materials and adopting a multi-strain
probiotic periodic variable-temperature staged synergistic fermentation technology. The soybean whey fermentation liquor prepared by the technology is rich in
nutrient substances such as organic acids, exopolysaccharides, gamma-
aminobutyric acid, free soybean isoflavone,
B vitamins and polypeptides, and the slurry-coated bean curd prepared by taking the soybean whey fermentation liquor as a coagulator is bright in external color and clear in
corner angle, smooth and tender in internal juice, in a flowing state, unique in
flavor and rich in
nutrient substances.