A kind of method of making fermented bean curd with bean dregs as raw material

A technology for bean dregs and raw materials, which is applied in the field of making fermented bean curd by mixing strains, can solve the problems of low utilization rate of bean dregs, and achieve the effects of shortening production cycle, improving nutritional value, and cheap and easy-to-obtain raw materials.

Inactive Publication Date: 2011-11-30
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the utilization rate of bean dregs as a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method of making fermented bean curd with bean dregs as raw material, its steps are as follows:

[0016] (1) Take 10 kilograms of bean dregs and squeeze them in a shaping ruler to make the surface smooth and even in thickness. Use a knife to divide it into squares of the required size, such as 4.1cm×4.1cm×1.6cm, and store them at intervals , And then autoclave the diced bean dregs at 121°C for 30 minutes and cool down to 28°C;

[0017] (2) Take 40 grams of the pre-expanded mucor strain. The method of culturing the expanded mucor strain is as follows: use potatoes as a medium, wash and peel the potatoes, weigh 20g, cut into small slices, add water and boil for 20 minutes After the gauze filter, remove the residue and take the filtered juice, add water to make up to 1000mL, add 2g of agar, add 2g of glucose after boiling, mix well, divide into test tubes, the filling volume is 1 / 5 of the test tube, put a tampon, and after wrapping Sterilize at 121°C for 40 minutes, then pla...

Embodiment 2

[0021] A method of making fermented bean curd with bean dregs as raw material, its steps are as follows:

[0022] (1) Take 10 kilograms of bean dregs, squeeze them in a shaping ruler to make the surface flat and even in thickness. Use a knife to divide it into squares of the required size, such as 5cm×5cm×2cm, and store them at intervals. The crossed okara is autoclaved at 110°C for 40 minutes and cooled to 28°C;

[0023] (2) Take 30 grams of the pre-expanded Mucor strain. The cultivation method of the expanded Mucor strain is the same as in Example 1. Use spray inoculation to inoculate the front, back, left, right, top and bottom of the bean curd Ferment the six sides at 23℃ for 46 hours, and rub the hair when the hypha grows and mature;

[0024] (3) Add 1.6 kg of table salt and marinate at 23°C for 42 hours, then press the compact, add 1.6 kg of salt when compacting, and add water, the amount of water added is to submerge the okara noodles and marinate for 2 days;

[0025] (4) Inoc...

Embodiment 3

[0027] A method of making fermented bean curd with bean dregs as raw material, its steps are as follows:

[0028] (1) Take 10 kilograms of bean dregs, squeeze it in a shaping ruler to make the surface flat and even in thickness. Divide it into squares of the required size with a knife, such as 4cm×4cm×1.5cm, and store them at intervals. Sterilize the scribbled bean dregs by autoclaving at 130°C for 35 minutes, and cool to 28°C

[0029] (2) Take 35 grams of the pre-expanded Mucor strain. The cultivation method of the expanded Mucor strain is the same as in Example 1. Use spray inoculation to inoculate the front, back, left, right, top and bottom of the tofu Ferment the six sides at 25°C for 50 hours, and rub the hair when the hypha grows and mature;

[0030] (3) Add 1.1 kilograms of salt and marinate at 23°C for 45 hours, then press the compaction. When compacting, add 1.5 kilograms of salt and water. The amount of water added is to submerge the okara noodles and marinate for 4 days;...

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Abstract

The invention discloses a method for producing preserved beancurd with bean dregs as raw materials. The method comprises the following steps: (1) squeezing the bean dregs, cutting the bean dregs into chunks, sterilizing the chunks under high pressure and cooling the chunks to 27-32 DEG C to prepare bean dreg billets; (2) inoculating mucor undergoing amplification culture to the six surfaces of the bean dreg billets by a spraying inoculation method and carrying out fermentation and roughing; (3) carrying out salting; and (4) inoculating aspergillus oryzae and saccharomyces cerevisiae, thus preparing the preserved beancurd. The method has the following beneficial effects: the bean dregs, wastes from bean product processing, are taken as the raw materials, thus turning waste into wealth, solving the problem of pollution caused by bean product production and improving the added value of bean product processing; the industrial chain of bean product processing is lengthened; the used raw materials are cheap and easy to obtain, thus lowering the production cost of the preserved beancurd; the product has good taste and unique flavor; the sensory indexes of the product are close to the sensory indexes of sauce preserved beancurd; and the preserved beancurd is brown, has a little gloss, neat and uniform chunks and fine texture, is free from mould core and impurities, is tasty, has brackish palatability and is free from extraneous odor.

Description

Technical field [0001] The invention relates to a method for preparing fermented bean curd, in particular to a method for preparing fermented bean curd by using bean dregs as raw materials and using mixed strains. Background technique [0002] my country is a major producer of soybeans. There are many types of soybean products. In addition to traditional foods such as soybean milk, tofu, and yuba, there are also many industrialized products such as soybean milk, soybean meal, vegetarian meat, and soybean pudding. my country's soy products are considerable from the perspective of dietary consumption and consumption scale, and a large number of by-products-okara is also produced. At present, the domestic soybean food industry produces about 20 million tons of wet okara every year. For a long time, okara has been mainly used as feed, fertilizer or waste treatment in my country. Its potential nutritional value has not been fully utilized, and the added value is low, resulting in high...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 宋莲军赵秋艳乔明武张平安
Owner HENAN AGRICULTURAL UNIVERSITY
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