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A method for quickly preparing low salt preserved bean curd by fermentation method

A fermentation method and fast technology, which is applied in the food field, can solve the problems of inconvenient industrial production of fermented bean curd, affect the fermentation process and quality, and long fermentation cycle, and achieve good nutritional and flavor functions, improved flavor, and low salt content.

Active Publication Date: 2008-10-15
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is the traditional method or the method disclosed by the patent CN1483345, there is a key problem in the production process that affects the fermentation process and quality - the fermentation cycle is too long, so a large amount of salt must be added to prevent the green body from corruption during fermentation go bad
Patent CN1698465 adopts enzymatic fermentation, which is improved to a certain extent compared with the natural fermentation of soup in traditional fermentation, but the multiple extraction process of enzyme liquid brings inconvenience to the industrialized production of fermented bean curd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1). Take 10kg of dry soybean raw materials, add 20kg of water, soak for 8 hours, pour into a refiner, add 60kg of water to grind to make soybean milk, cool to room temperature after sterilization;

[0034] (2). Insert the fermented bean curd production strain Mucor radiata Yazhi, and ferment for 48 hours;

[0035] (3). Add flavor protease, add lactic acid bacteria Lactobacillus bulgaricus curd according to 5% of the total weight of soybean milk, and ferment at 43°C for 6 hours;

[0036] (4). When the soy milk forms a smooth and tough curd, cut into small pieces with a length of 4 cm, a width of 4 cm, and a thickness of 2 cm;

[0037] (5). After fermenting and culturing at a constant temperature of 55°C for 5 days, the maturation of fermented bean curd is promoted;

[0038] (6). Add 2% salt, 1% rice wine, 3% chili oil, and 0.01% spice powder to the mature fermented bean curd, put it into a glass bottle and sterilize it at 121°C for 15 minutes to obtain low-salt block f...

Embodiment 2

[0040] (1).Add 5kg of whole bean flour raw materials into 40kg of water to dissolve completely, boil for 2 minutes to form soymilk, and cool to room temperature;

[0041] (2). Add Sufu Mucor and Penicillium Camembert and ferment for 36 hours;

[0042] (3). Then add flavor protease and lipase, add Lactobacillus casei according to 5% of the weight of soybean milk, and ferment for 6 hours at 43°C;

[0043] (4). When the soy milk forms a smooth and tough curd, it is fermented and cultivated at a constant temperature of 55°C for 5 days to promote the maturity of the fermented bean curd;

[0044] (5). Add 1% xanthan gum, 0.03% sodium hexametaphosphate, 0.5% sodium pyrophosphate, 5% whey powder and 2% salt, 1% rice wine to the mature fermented bean curd as a quality improver , 3% chili oil, and 0.01% spice powder are prepared and mixed evenly, and the low-salt paste fermented bean curd is obtained after homogenization and sterilization, which is aseptically filled into a plastic box...

Embodiment 3

[0046] (1). Add 5kg of soybean meal raw material into 35kg of water to fully dissolve, boil for 2 minutes, filter to form soybean milk, and cool to room temperature;

[0047] (2). Insert Mucor actinosa and Penicillium Camembert casein and ferment for 30 hours;

[0048] (3). Add flavor protease and ferment at 55°C for 5 days to promote the maturity of fermented bean curd;

[0049] (4). Add 1% carrageenan, 0.03% sodium hexametaphosphate, 0.5% sodium pyrophosphate, 5% modified starch and 2% salt, 1% yellow rice wine, 3% rice wine to mature bean curd. % chili oil and 0.01% spice powder were blended and evenly mixed, poured into toothpaste bags, sealed and sterilized at 100°C for 20 minutes to obtain a low-salt paste fermented bean curd product.

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PUM

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Abstract

A method for preparing low-salt preserved bean curd comprises following steps: (1) sterilizing the bean curd prepared from soybean material and cooling to room temperature; (2) inoculating mold and fermenting for 24 to 48 hours; (3) adding an enzyme preparation to promote maturation, fermenting at 40 to 55 DEG C for 5 to 7 days; and (4) blending, properly packaging and sterilizing after maturation of the preserved bean curd to obtain low-salt preserved bean curd paste or pieces. The method shortens the preparation cycle of preserved bean curd, improves the product quality, and lowers the salt content in the preserved bean curd product, thus establishing the foundation for the quality improvement of conventional preserved bean curd and the modern industrial production.

Description

technical field [0001] The invention relates to the field of food, more specifically, a method for rapidly preparing low-salt fermented bean curd by using soybeans and their products as raw materials and adding specific molds and enzyme preparations / lactic acid bacteria through a fermentation method. Background technique [0002] Fermented bean curd is a soybean fermented product with Chinese characteristics. Fermented bean curd has the characteristics of rich nutrition, fine and smooth texture, delicious taste and attractive appetite. It is a favorite appetizer and condiment. In Europe and the United States, fermented bean curd is called Chinese-cheese because of its texture similar to soft cheese. [0003] The traditional preparation method is to use soybeans as raw materials, solidify and make tofu, and then add mold to ferment block food. The existing defect is that the fermentation cycle is long and it is easy to spoil. [0004] In order to meet the needs of antisepsis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/202A23L27/10A23L11/20
Inventor 汪建明贾磊
Owner 天津市利民调料有限公司
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