Fabrication process of multi-strain fermented bean curd

A production process and multi-strain technology, applied in food preparation, application, food science, etc., can solve problems affecting production efficiency and time-consuming, and achieve the effects of improving productivity, rich nutrition, and shortening the fermentation time

Inactive Publication Date: 2010-06-16
JIANGSU XINZHONG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Nowadays, raw tofu is bland and tasteless, but the fermented bean curd is decomposed into polypeptides and amino acids under the action of microorganisms, especially rich in 8 kinds of essential amino acids and unsaturated fatty acids that cannot be synthesized by the human body. Sugar, calcium, phosphorus, iron and various vitamins, so ferme

Method used

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specific Embodiment approach

[0025] A specific embodiment of the manufacturing process of a kind of multi-strain fermented bean curd of the present invention, comprises the following steps:

[0026] A. Soybean impurity removal: After the soybeans are measured, they are screened by a bean sieving machine to remove impurities;

[0027] B. Soaking and putting beans: After the soybeans are washed, they are soaked in batches and divided into pools according to the quality of the beans, and an appropriate amount of alkali is added. The amount of alkali added is generally 0-0.4%. The soaking time is determined flexibly depending on the season, generally 16-20 hours in winter, 10-16 hours in spring and autumn, and 5-10 hours in summer. According to the bean quality, it should be soaked in batches and pools and an appropriate amount of alkali should be added. The amount of alkali added is generally 0-0.4%. In order to prevent the bean soaking time from being too long or too short, without affecting the green qual...

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Abstract

The invention discloses a fabrication process of multi-strain fermented bean curd, comprising the following steps: decontaminating soybean, soaking the soybean, grinding the soybean, separating, size boiling, pulping, sheet stamping, early-stage fermentation: inoculating hairy mould phase rhizopus when fermentation is carried out, pickling, canning: adding 2-4 g of aspergillus oryzae and 2-3 g of lactic acid bacteria when canning is carried out, later stage fermentation, obtaining the finished product. The fermented bean curd has the advantages of rich nutrition, effectively reduced residual protein in bean dregs and high casting yield.

Description

Technical field: [0001] The invention relates to a production process of multi-strain fermented bean curd. Background technique: [0002] Nowadays, raw tofu is bland and tasteless, but the fermented bean curd is decomposed into polypeptides and amino acids under the action of microorganisms, especially rich in 8 kinds of essential amino acids and unsaturated fatty acids that cannot be synthesized by the human body. Sugar, calcium, phosphorus, iron and various vitamins, so fermented bean curd has the functions of invigorating the spleen, nourishing dryness, and dehumidifying. Regular consumption has certain effects on preventing and treating high blood pressure, arteriosclerosis, and rheumatism, but it needs to be fermented in the later stage. 5 to 6 months is too long, which greatly affects the production efficiency. Invention content: [0003] The purpose of the present invention is in order to overcome above-mentioned deficiency, provides a kind of production technology...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 吴之纲姚立德高万德曹志强邵锦国
Owner JIANGSU XINZHONG BREWING
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