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Fermented bean curd with abundant nutrition

A fermented bean curd and nutritious technology, applied in the field of nutritious fermented bean curd, can solve the problems of single, unhealthy and unsatisfactory fermented bean curd for consumers.

Inactive Publication Date: 2014-01-15
江苏沃德铝业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's eating habits are also constantly improving, and the single taste of fermented bean curd often cannot satisfy consumers.
Secondly, because ordinary fermented bean curd generally contains high levels of salt and purine, and fermented fermented bean curd is easily contaminated by microorganisms, and the protein of tofu is oxidized and decomposed to produce sulfur-containing compounds, so fermented bean curd is sometimes considered an unhealthy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of nutritious fermented bean curd, the fermented bean curd is configured by the following raw materials according to weight percentage: 800 parts of finished tofu, 100 parts of edible fungus, 200 parts of edible vegetable oil, 10 parts of sesame seeds, 10 parts of shrimp seeds, 20 parts of table salt, 100 parts of spices 10 parts of liquor, 20 parts of rice wine.

[0023] The preparation method of the nutritious fermented bean curd comprises the following process steps:

[0024] 1) Wash the finished tofu and cut into 2 cm long cubic tofu blocks;

[0025] 2) Soak the tofu cubes in 2% salt water, put them in a steamer to shrink and sterilize;

[0026] 3) Ferment the processed tofu cubes in a warm and dark environment, the ambient temperature is 20°C, and the fermentation time is 4 days. After white or yellow pili grow on the surface of the tofu cubes, moldy tofu can be obtained

[0027] 4) Dry the moldy tofu under natural light until the moisture content is 45%, ...

Embodiment 2

[0037] A kind of nutritious fermented bean curd, the fermented bean curd is prepared by the following raw materials according to weight percentage: 800-1000 parts of finished tofu, 20-200 parts of edible fungi, 200-400 parts of edible vegetable oil, 10-50 parts of sesame seeds, 5 parts of shrimp seeds -20 parts, 10-50 parts of salt, 50-200 parts of spices, 2-20 parts of white wine, 10-50 parts of rice wine.

[0038] The preparation method of the nutritious fermented bean curd comprises the following process steps:

[0039] 1) Wash the finished tofu and cut into cubes of 2 to 3 cm long;

[0040] 2) Soak the tofu cubes in 2% salt water, put them in a steamer to shrink and sterilize;

[0041] 3) Put the treated tofu cubes in a warm and dark environment for fermentation, the ambient temperature is 20°C to 25°C, and the fermentation time is 4 to 6 days, until the surface of the tofu cubes grows white or yellow pili get moldy tofu

[0042] 4) Dry the moldy tofu under natural ligh...

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PUM

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Abstract

he invention relates to a fermented bean curd with abundant nutrition. The fermented bean curd is characterized by comprising the following raw materials by weight: 800-1000 parts of tofu finished product, 20-200 parts of edible fungi, 200-400 parts of edible vegetable oil, 10-50 parts of sesame, 5-20 parts of shrimp eggs, 10-50 parts of salt, spices, 50-200 parts of spice, 2-20 parts of liquor and 10-50 parts of rice wine. The fermented bean curd is rich in plant proteins; and after repeatedly fermentation, the proteins are broken into amino acids, which can be directly digested and absorbed, and materials such as yeast are generated, thus strengthening the spleen and stomach, increasing appetite and helping digestion. Fungi and shrimp eggs rich in high proteins can increase the fragrance of the fermented bean curd and have the effects of improving immunity, invigorating the kidney and promoting blood circulation, which are absent in regular fermented bean curd.

Description

technical field [0001] The invention relates to a bean product, in particular to a nutritious fermented bean curd. Background technique [0002] Fermented bean curd is a seasoning food that people like every day. With the improvement of people's living standards, people's eating habits are also constantly improving, and the single taste of fermented bean curd often cannot satisfy consumers. Secondly, because ordinary fermented bean curd generally contains high levels of salt and purine, and fermented fermented bean curd is easily contaminated by microorganisms, and the protein of tofu is oxidized and decomposed to produce sulfur-containing compounds, so fermented bean curd is sometimes considered an unhealthy food. For this reason, it is very important to add new raw materials in fermented bean curd to make it taste richer and provide more nutrients. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide fermented b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 王云云
Owner 江苏沃德铝业有限公司
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