Production process of low-salt oil-free fermented bean curd

Abstract

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

Description

technical field [0001] The invention relates to the field of fermented bean curd production technology, in particular to a production process of low-salt oil-free fermented bean curd fermented by mucormycetes. Background technique [0002] Fermented bean curd, also known as milk tofu, milk tofu, bean curd, moldy tofu, stinky tofu and long-haired tofu, is one of the famous traditional brewed bean products and condiments in my country. Fermented bean curd is inoculated with mucormyces on bean curd base. After cultivation and reproduction, it secretes complex enzyme systems such as protease, amylase, glutamyl gluease, etc., so that the protein of fermented bean curd base is slowly hydrolyzed to produce a variety of amino acids, and various organic acids are produced by microbial metabolism. , and react with alcohols to form esters, forming unique flavors such as delicate and fresh. It is a typical fermented soybean product and condiment in my country, and it is called Chinese ...

AI Technical Summary

Problems solved by technology

However, for a long time, most enterprises have poor production conditions, cumbersome production operations, high labor intensity, poor sanitary conditions, short production seasons, low production efficiency, and low levels of large-scale industrial production.

[0004] The production process of fermented bean curd is still a relatively backward traditional process. It has not been expanded in terms of production methods, production processes, production processes, labor intensity, fermentation cycle, etc. In addition, due to the manual operation of multiple processes, the efficiency is low and the quality is unstable. The higher cost also greatly limits the development and improvement of fermented bean curd products

In the production process of fermented bean curd, in order to prevent the growth of harmful bacteria, traditional natural high-salt fermentation is almost always used; in order to prolong the shelf life, it is sealed in the form of filling oil, resulting in high salt content (generally 10-15%) and high oil content in fermented bean curd. Unstable quality has seriously hindered the modernization of fermented bean curd production and international competitiveness in my country

Images