Production method of spicy fermented bean curd
A production method and technology of fermented bean curd, which is applied in the production field of spicy fermented bean curd, can solve the problems of high manual labor intensity and inconvenient mechanized production, and achieve the effects of simplifying the production process, reducing manual labor intensity and outstanding fragrance
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[0025] Strain: Mucor Wutongqiao, strain number 3109, purchased from China Industrial Microbial Culture Collection and Management Center (CICC).
[0026] (1) Expanded cultivation of Mucor species:
[0027] A. Test tube culture: Streak inoculate the preserved strains of Mucor Wutongqiao test tube on PDA (potato dextrose agar) test tube medium, and cultivate for 72 hours in a constant temperature incubator at 25°C.
[0028] B. Triangular flask culture: 500mL triangular flask: 100g chili powder, 10g rice flour, 10g soybean powder, 100ml water, mix well, sterilize at 0.1Mpa for 1 hour, cool it and insert the slant strain, cultivate at 25℃ for 3 days.
[0029] (2) Chili powder shallow plate culture: 100kg of chili powder, 10kg of rice flour, 10kg of soybean powder, 100kg of water, mix well, steam at 105°C for 1 hour, cool to 30°C, insert 1000g of triangular flask strains, mix well, and share In a shallow dish with a thickness of 2 cm, place it in a constant temperature incubation room at 25...
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