Fabrication process of multi-strain fermented bean curd

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...

AI Technical Summary

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 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, it takes too long, which greatly affects the production efficiency