Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd

Abstract

The invention discloses black soybean fermented bean curd containing wild bamboo shoot and a making method of the black soybean fermented bean curd and relates to the technical field of soybean product processing. The black soybean fermented bean curd comprises, by weight, 850-900 parts of black soybean, 35-40 parts of mioga ginger rhizome, 15-20 parts of yam bean, 15-20 parts of egg white, 12-16 parts of wild bamboo shoot, 8-12 parts of black fungus, 10-15 parts of Chinese chestnut, 6-8 parts of lotus seed, 18-22 parts of apple, 15-20 parts of strawberry, 10-15 parts of papaya, 8-12 parts of grape, 6-10 parts of edible alkali and 12-15 parts of seasoning. The black soybean fermented bean curd has the advantages that the black soybean is used as the main raw material, vegetables and fruits such as the mioga ginger rhizome, the yam bean and the wild bamboo shoot are added, and the made black soybean fermented bean curd is rich in nutrition, delicious and mellow in taste and smooth and fine in texture; plant extract is used as brine to avoid the problem of potential food safety hazard due to the fact that the brine containing chemical components is used.

Description

Technical field: [0001] The invention relates to the technical field of bean products processing, in particular to black fermented bean curd with wild bamboo shoots and a preparation method thereof. Background technique: [0002] Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. It has a good taste and high nutrition, and is an enduring delicacy. Fermented bean curd, fermented soya bean and other soy products are the same as healthy foods highly recommended by nutritionists. Its raw material - dried tofu is originally a soybean product with high nutritional value, with a protein content of 15-20%, which is equivalent to meat, and is 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 th...

AI Technical Summary

Problems solved by technology

At present, most of the fermented bean curd on the market is made of soybeans, and the raw material is single, the nutritional value and health function are relatively low, and it is difficult to meet the health needs of consumers