Process for preparing fermented bean curd

Abstract

The invention discloses a process for preparing fermented bean curd, which comprises the following steps of: decontaminating soybeans; soaking the soybeans; grinding the soybeans; separating the soybeans; regrinding the soybeans; putting first soybean dregs obtained by the step C into a stirring pool; adding proper amount of three kinds of seriflux, and stirring the mixture into a paste; delivering the paste into a regrinder for regrinding; delivering the paste into a centrifuge for secondary centrifugation, and merging the milk and the first milk into fresh soybean milk; boiling the soybean milk; pointing the soybean milk; blanking; early fermenting; salting blanks; filling; later fermenting; and obtaining finished products. The process has the advantages of reducing residual protein in the bean dregs and having high product yield.

Description

Technical field: [0001] The invention relates to a production process of fermented bean curd. Background technique: [0002] Today, China is the hometown of soybeans and also the birthplace of fermented bean curd. Fermented bean curd, also known as fermented bean curd, fermented bean curd, sauced fermented bean curd, moldy bean curd, it is a kind of cheese-type product made from the curd of soybean milk through microbial fermentation, which effectively improves the digestibility and biological value of soybeans, and the nutrition of fermented bean curd Rich in protein content than other fermented soy products, such as tempeh, watercress, soybean paste, and natto, it is easy to digest; it is delicious, unique in flavor, fine in texture, low in price, and suitable for all ages, so it is deeply loved by people at home and abroad favorite. Fermented bean curd, a traditional Chinese fermented product, is a high-quality food that uses soybeans scientifically. Because of its vari...

AI Technical Summary

Problems solved by technology

The grinding process is to forcibly break the soybean skin and bean kernel tissue structure, release the water-soluble substances wrapped in the soybean tissue for easy extraction, and require fine and uniform grinding, but not the finer the better, fine and moderate, too fine will Some small particles are mixed in the soy milk through a mesh sieve, causing the blank to be rigid, inelastic, rough and brittle. If it is too thick, it will cause protein loss and affect the yield

Images