Method for reducing salt content in preserved beancurd

Abstract

The invention discloses a method for reducing the salt content of fermented bean curd, relating to the technical field of food production. The invention reduces the salt content in the fermented bean curd production and provides a new low-salt fermented bean curd product with a lactic acid bacteria technology; the method goes through the procedures of bean selecting, bean washing, bean soaking, bean refining, pulp screening, pulp boiling, pulp coagulating, jellied bean curd forming, blank making, cake cutting, cake grasping, inoculating, cake laying, pre-fermentation, hair rubbing, preserving, bottling, accessory material adding and post-fermentation to obtain the low-salt fermented bean curd finished product; the method is technically characterized in that the amount of the salt added in the preserving process is controlled less than three-quarters of the conventional amount; during bottling and accessory material adding process, 100-400 fermentative activities/1000 liters of lactic acid bacteria are added into the accessory material; the preserved blanks and the accessory material with lactic acid bacteria are bottled and evenly shaken; and the salt content of the low-salt fermented bean curd finished product is less than or equal to 4.8%. The method is applied to the fermented bean curd production. The invention provides a new low-salt fermented bean curd product through a new method so as to enrich the life of people, ensure the healthy diet, improve the intake of fermented bean curd, enhance the production and sales, as well as promote the progress of the industry.

Description

technical field [0001] The method for reducing the salt content of fermented bean curd relates to the technical field of food production; in particular, it relates to the technical field of fermented bean curd food production; in particular, it relates to the technical field of salt content of fermented bean curd; in particular, it relates to the technical field of methods for reducing the salt content of fermented bean curd. Background technique [0002] Fermented bean curd, made of soybeans, is a vegetable protein product, free of cholesterol and low in fat; it is also a fermented food, which is good for digestion and absorption; it is also a traditional food with national characteristics; therefore, it is deeply loved and favored by people. However, from the perspective of preservation and the influence of traditional concepts, the salt content of finished fermented bean curd is relatively high, generally 8-14%. Because of its high salt content, it is usually only eaten as...

AI Technical Summary

Problems solved by technology

However, from the perspective of preservation and the influence of traditional concepts, the salt content of finished fermented bean curd is relatively high, generally 8-14%. Because of its high salt content, it is usually only eaten as a condiment, which affects the People's intake of fermented bean curd; with the development of society and the continuous improvement of people's health awareness, high-salt food is not conducive to health, and it has been widely accepted by people to eat less high-salt food, which also affects people's intake of fermented bean curd As far as production is concerned, high-concentration salt can inhibit various enzyme activities produced by mucormycetes, and may even inactivate a large number of enzymes, resulting in slow changes in the process of producing fermented bean curd, prolonging the production cycle, and not Conducive to the development and improvement of production

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