A kind of preparation method of konjac fermented bean curd sauce and konjac fermented bean curd sauce

Abstract

The invention provides a preparation method of konjac fermented bean curd sauce and konjac fermented bean curd sauce. Specifically, the konjac fermented bean curd sauce is prepared by using konjac glucomannan oligosaccharides and tofu as raw materials through pre-fermentation and post-fermentation. A method for preparing konjac fermented bean curd sauce, comprising the following steps: (1). Pick whole soybeans, remove the shells and wash them, soak them at 25-30°C for 3-5 hours, refine them, filter them, and boil them. When making pulp, add konjac glucomannan oligosaccharides at a weight ratio of 1:1 to 5:1 to make tofu curd; (2). Inoculate the tofu curd with a mixed strain containing Mucor and Monascus, and culture it aseptically , to get the fermented bean curd blank, put it into the pickling device, sprinkle salt layer by layer to make the salt base, pour the inoculum containing yeast into the pickling device to ferment; (3). The fermented bean curd obtained in step (2) Take it out, add flavoring agent, sterilize at high temperature, and pack separately to get a unique flavor of konjac fermented bean curd sauce.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of konjac fermented bean curd sauce and konjac fermented bean curd sauce. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there were records of the production process of fermented bean curd. In the Ming Dynasty, a large amount of fermented bean curd was processed in my country. Today, fermented bean curd has grown into a fermented food with modern technology. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of...

AI Technical Summary

Problems solved by technology

However, problems such as long fermentation period of fermented bean curd and difficulty in industrialized production are still the core issues restricting the development of fermented bean curd industry