Production method of fermentation chicken bean curd

Abstract

The invention discloses a production method of fermentation chicken bean curd, which is characterized in that: steamed chicken is dried to be made into chicken powder of 80 meshes, the chicken powder is added into edible alkaline water solution with the mass percent of 0.5 to 0.75 percent to be heated to 70 to 80 DEG C and to be maintained for 15 to 30 minutes, then after the mixture is cooled tothe room temperature, acid water solution which is acceptable by the human body is used for adjusting the pH value of the mixture to 6.8 to 7.2 so as to obtain the chicken powder neutral solution, cane sugar or glucose with the mass being 3 to 5 percent of that of the chicken powder neutral solution and 0.01 to 0.03 percent of calcium lactate are added to be heated to 85 to 90 DEG C and to be maintained for 30 to 60 minutes, then the mixture is cooled to the room temperature to obtain the chicken powder solution to be fermented, lactobacillus which is 3 to 5 percent of the mass of the chickenpowder solution to be fermented is inoculated, and the chicken powder solution is fermented for 44 to 48 hours at the fermentation temperature of 40 to 45 DEG C to prepare the fermentation chicken bean curd. By adopting the alkaline pretreatment, the solubility of the chicken protein is improved, and the lactobacillus fermentation is used for producing acid together with the fermentation process to form the chicken protein solidified chicken bean curd according to the solidification characteristics of protein acid.

Description

(1) Technical field [0001] The invention provides a method for preparing fermented chicken tofu. (2) Background technology [0002] As one of the important varieties of poultry meat, chicken has been an important meat to provide high-quality protein for human beings since ancient times. It has the characteristics of high protein, low fat, low cholesterol, and low calorie. It is considered as a healthy meat food. , favored by consumers, with the growing of my country's broiler industry, the research on chicken deep processing technology has become an inevitable trend of industry development. my country's broiler production is growing at a rate of 5%-10% per year. However, what does not match it is that its export volume only accounts for 5% of the poultry meat output, and less than 1% of the poultry meat is processed, which is far below the world average (20%). The variety is single, mainly sold in the form of frozen white strips and cut meat, the added value is not high, an...

AI Technical Summary

Problems solved by technology

However, what does not match it is that its export volume only accounts for 5% of poultry meat production, and less than 1% of the poultry meat is processed, which is far below the world average (20%)

Tofu is a product processed by gelatinization of soybean protein. However, the only tofu processed with animal protein eggs is Japanese tofu. In addition, there is no tofu processed with animal protein such as livestock and poultry meat.

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