Method for producing low-salt fermented bean curd

Abstract

The invention discloses a method for producing a low-salt fermented bean curd, belonging to fermented bean curd production field. The method comprises the following steps: carrying out screening, washing, soaking, grinding, and filtering on soybeans to obtain prime pulp; heating and filtering the prime pulp; preparing bean curd jelly and semifinished product, chopping, inoculating bacteria solution and grasping into lumps, fermenting before arranging the lumps, rubbing semifinished product and preserving, bottling, sealing after adding soup bases, after fermenting, washing, clearing, opening cover for testing metal, disinfecting an upper iron cover, washing bottleneck, placing upside down for testing, labeling, spraying the code, and sealing the film to obtain the low-salt fermented bean curd. The method for producing the low-salt fermented bean curd is characterized in that the whole process is controlled sanitarily and the pollution of miscellaneous bacterium is less; the prime pulpis heated to 95-100 DEG C for 8-12min; the strains are screened to prepare bacteria solution, and the inoculation amount is 1-3% of briquette weight; 1.5-3kg of salt is added into 28kg of semifinishedproduct when rubbing semifinished product and preserving; the soup bases are the probiotic compound fermenting agent which is composed of sporeformer, saccharomycetes, lactobacillus, bifidobacterium,aspergillus niger and aspergillus oryzae; then fermentation is carried out for 1-2 months; and the salt content of the finished product is 2.5-6.5%. The method is used for producing fermented bean curd; the probiotic compound fermenting agent soup bases are guaranteed to be fermented after low salt; and products with low salt can guarantee edible health.

Description

technical field [0001] The production method of the low-salt fermented bean curd of the present invention relates to the technical field of soybean product production; particularly relates to the technical field of soybean fermented product production; especially relates to the technical field of the production method of fermented bean curd, specifically relates to the technical field of the production method of low-salt fermented bean curd. Background technique [0002] Fermented bean curd, made of soybeans, is a vegetable protein fermented product. It does not contain cholesterol and is low in fat, which is good for digestion and absorption. It is a traditional food with ethnic characteristics and is deeply loved and favored by people. However, from being beneficial to preservation and influenced by traditional concepts, the salt content of fermented bean curd is relatively high at present, generally 8-14%. At the same time, with the development of society and the continuo...

AI Technical Summary

Problems solved by technology

However, from being beneficial to preservation and influenced by traditional concepts, the salt content of fermented bean curd is relatively high at present, generally 8-14%. At the same time, with the development of society and the continuous improvement of people's awareness of health care, high-salt food is not conducive to health, and it has been widely accepted by people to try to eat less high-salt food, and it has correspondingly weakened people's understanding of the superiority of fermented bean curd From the point of view of production, high concentration of 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 and prolonging the production cycle, which is not conducive to Development and improvement of production

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