Novel red preserved bean curd and production process thereof

Abstract

The invention discloses novel red preserved bean curd and a production process thereof and belongs to the field of preserved bean curd production processes. The raw materials of the novel red preserved bean curd comprise soybeans, red beans and Chinese dates. The production process comprises the following steps: preparing a blank, performing early-stage bacteria culture, performing early-stage fermentation and salting; standing in a dark environment for 1-2 months, thereby obtaining finished red preserved bean curd; and bottling for selling. According to the red preserved bean curd, the raw materials and production process of making the traditional red preserved bean curd are changed, so that the red preserved bean curd has the color of the traditional red preserved bean curd, the interior and exterior of the preserved bean curd are red, the taste is good, especially the nutritional ingredients such as dietary fibers, vitamin B group, vitamin E and carotene are increased, and the red preserved bean curd has nutritional and health care effects.

Description

technical field [0001] The invention relates to a production process of fermented bean curd, in particular to a novel red bean curd and a production process thereof. Background technique [0002] Red fermented bean curd, like tempeh and other soy products, are healthy foods highly recommended by nutritionists. Its raw material - dried tofu is originally a soy product with high nutritional value, with a protein content of 15% to 20%, equivalent to meat, and rich in calcium. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. Because microorganisms decompose the phytic acid in beans, minerals such as iron and zinc in soybeans that have a low absorption rate are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat fermented bean curd, which...

AI Technical Summary

Problems solved by technology

[0003] The production steps of conventional red fermented bean curd are: billet making→early culture→pickle→late fermentation→bottling. It is red, but its interior is dark gray, and the interior is not fully fermented, which will make it taste less good