Yellow serofluid for producing novel fermented bean curd and preparation method thereof

Abstract

A yellow serofluid for producing fermented bean curd and a preparation method thereof. Raw materials used in the production of the yellow serofluid comprise mucor, flavor-increasing yeast, lactic, rapeseed meal, soybean meal, fish meal, molasses and sodium chloride. The preparation method comprises the following steps: weighing certain weight percentage of the above-mentioned raw materials; adding the weighed rapeseed meal, soybean meal, fish meal, molasses and sodium chloride into a fermentation cylinder, evenly mixing the materials, and adding water, the amount of which is two thirds of the total weight of the materials; carrying out complete stirring and mixing, adding mucor, flavor-increasing yeast and lactic, allowing the mixture to ferment at normal temperature for 10 to 20 days, and adding 1000 g of water every one to two days during the fermentation followed by uniform stirring; allowing the mixture to ferment for 10 to 20 days and carrying out filtering so as to obtain a filtrate which is the yellow serofluid used for producing the novel fermented bean curd. The yellow serofluid prepared in the invention has excellent performance and substantially increases the output of fermented bean curds.

Description

technical field [0001] The invention relates to brine for fermented bean curd, in particular to a yellow slurry water used for producing novel fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is called Rufu in ancient times, also known as milk tofu, moldy tofu, sauce tofu, stinky tofu or long-haired tofu. It is produced and sold in Japan, Vietnam, the Philippines, and Thailand. Tofu means deterioration, which is extended to fermentation and brewing; milk, It has the meaning of juice, which can be called milk or specifically soy milk. Fermented fermented bean curd has the characteristics of rich nutrition, fine and smooth texture, delicious taste and attractive appetite. It is a popular appetizer and condiment. Occupy a very important position in soy products. In Europe and the United States, fermented bean curd is similar to soft cheese in texture. Fermented bean curd is a fermented soybean food developed on the basis o...

AI Technical Summary

Problems solved by technology

In order to pursue the perfect block shape, people can only use manual operations for cage placement, wool rubbing, pickling and bottling, etc., which cannot be mechanized and difficult to improve production efficiency, which seriously restricts the development of large-scale production.

At the same time, the packaging of block-shaped products is rough and inferior, which is difficult to attract consumption desires; cubed fermented bean curd must be filled with cover juice, otherwise, the exposed fermented bean curd will turn brown and black, which is very unsightly; people should be careful when eating. Pick the fermented bean curd from the lower layer, and don't eat the juice. Therefore, there is a deep guard against the unevenness of the fermented bean curd, which affects the development of the fermented bean curd market.