Method for preparing composite Sichuan fermented bean curd

Abstract

The invention discloses a method for preparing composite Sichuan fermented bean curd, which has the outstanding characteristic that: broad bean paste koji is added in the mixed fermentation process. The method comprises the following steps of: adding mucor and rhizopus chinentis for primary fermentation, adding aspergillus oryzae to prepare the broad bean paste koji, and adding auxiliary materials, yeast powder and lactobacillus powder for secondary fermentation. Compared with the conventional fermented bean curd product, the composite Sichuan fermented bean curd prepared by the method has the advantages that: the emulsifying degree of the fermented bean curd is greatly improved, and the product is red or red brown, has bright color and fine mouthfeel, and is delicious, faint scent and nopeculiar smell; meanwhile, sanitation indexes such as coliforms, aflatoxin B1 and the like are effectively controlled, nutrition indexes such as water-soluble protein, amino acid nitrogen and the like are obviously improved, the fermentation period of the product is obviously shortened, the fermented bean curd can be produced in high-temperature summer, and seasonal production is changed into annual production.

Description

technical field [0001] The invention relates to a preparation method of compound Sichuan-flavored fermented bean curd, which belongs to the field of bean products. Background technique [0002] Most of the traditional fermented bean curd production is mainly characterized by family workshops and naturally fermented white tofu. The white tofu is fermented under natural conditions for a period of time, and then added salt, alcohol, spices and other auxiliary materials for post-fermentation. The production process is greatly affected by the climate and environment, the product quality is unstable and the fermentation is slow, the production cycle is long (about one year), and it cannot be produced in the summer high temperature season, thus occupying a large amount of funds and space, and the production scale is limited; and natural fermentation, bacteria The system is complex and unstable, the beneficial bacteria are seriously aging, there are many miscellaneous bacteria, the ...

AI Technical Summary

Problems solved by technology

The production process is greatly affected by the climate and environment, the product quality is unstable and the fermentation is slow, the production cycle is long (about one year), and it cannot be produced in the summer high temperature season, thus occupying a large amount of funds and space, and the production scale is limited; and natural fermentation, bacteria The system is complex and unstable, the beneficial bacteria are seriously aging, there are many miscellaneous bacteria, the product quality is poorly controllable, and there are many safety hazards, etc.