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Preparation method of fermented bean curd

A technology of fermented bean curd and soy products, applied in the field of soy products, can solve the problems of monotonous nutritional value and insufficient, and achieve the effect of unique taste and rich nutrition

Active Publication Date: 2009-12-30
ANHUI BAGONGSHAN BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although each of the listed has a special taste, it is relatively monotonous and has insufficient nutritional value. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0014] The manufacture method of fermented bean curd comprises the following steps:

[0015] (1) After soaking the selected soybeans, grind them into a slurry, boil them in brine, add a bean product defoamer, and press them into white dry billets;

[0016] (2), the white dry billet enters the mold room and adds the selected mucormycetes, carries out the first fermentation for 1 to 3 days, and salts the dry billet after the first fermentation with edible salt for 7 days to become salted dry billet;

[0017] (3) Preparation of raw material water: add the following auxiliary materials for every 50 kg of raw material water: 40-60 grams of star anise, 30-50 grams of fennel, 40-60 grams of cinnamon bark, 10-60 grams of tangerine peel, 10-60 grams of licorice , 5-20 grams of cloves, 90-110 grams of pepper, 10-50 grams of Chinese prickly ash, marinate the above-mentioned auxiliary materials and water in a marinade tank for 30-40 minutes, then cool, and add 5-10 kg of alcohol;

[0018...

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PUM

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Abstract

The invention discloses a preparation method of fermented bean curd, comprising the steps of primary fermentation, secondary fermentation and the like. Health-care traditional Chinese medicine components are added into the secondary fermentation assistant materials of the fermented bean curd. The prepared fermented bean curd has the advantages of unique taste, abundant nutrition, good benefit to the health and the like.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a method for preparing fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Although each of the enumerations has a special taste, it is relatively monotonous and has insufficient nutritional value. It is necessary to increase its health-care nutrients in fermented bean curd to meet the health needs of consumers. Contents of the invention [0003] The invention provides a preparation method of fermented bean curd, which has unique flavor, rich nutrition and health care function. [0004] Technical scheme of the present invention is: [0005] The preparation method of fermented bean curd is characterized in that: comprises the following st...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/221A23L1/30A23L33/10
Inventor 顾永忠
Owner ANHUI BAGONGSHAN BEAN PRODS
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