Fermented tofu residue nutritious food and preparation method thereof

The technology of a nutritious food and its production method, which is applied in the field of food, can solve the problems of untransformed and difficult to absorb nutrients, and achieve the effects of preventing heart, brain and kidney diseases, preventing absorption, and high food fiber

Inactive Publication Date: 2016-02-03
罗汉斐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since it has not been fermented and the nutrients have not been transformed, it is not easy for the human body to absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of preparation method of bean curd dregs fermented nutritious food is:

[0023] (1) Prepare bean curd residue;

[0024] (2) Steam 100 kg of tofu dregs over high heat for 35 minutes, then let it cool down and let it ferment for 13 hours;

[0025] (3) Steam the above tofu dregs on high heat for 30 minutes again to sterilize;

[0026] (4) Rapidly cool the sterilized bean curd residue to below 35°C, then mix well with 3.5 catties of tapioca starch, 1 catties of sesame and 0.15 catties of rhizopus spore powder;

[0027] (5) Put it into a bag and seal it. The amount of the bag should be 4 / 5 of the bag volume for fermentation. Prick a small hole with a needle or toothpick every 1.5 cm on the bag surface;

[0028] (6) Let it stand still, let it ferment naturally for 35 hours at a temperature of 30°C, and serve it after the fermentation is completed.

[0029] The Rhizopus spore powder used in the present embodiment adopts the Raprima bacterial classification imported f...

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PUM

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Abstract

The present invention discloses a fermented tofu residue nutritious food and a preparation method thereof. The fermented tofu residue nutritious food is prepared by cooking and fermenting the following main materials in parts by weight: 90-110 parts of tofu residue, 0.8-1.2 parts of sesame seeds, 2.5-3.5 parts of starch and 0.1-0.2 part of rhizopus spore powder. The fermented tofu residue nutritious food is rich in nutrition, delicious in mouthfeel and easy to digest and absorb, can be eaten after package opening instantly, and is suitable to eat after being cooked through a variety of culinary arts.

Description

technical field [0001] The invention relates to food, in particular to a nutritious food fermented with bean curd dregs and a preparation method thereof. Background technique [0002] Tofu dregs are the dregs left after filtering out the slurry juice when making tofu. Tofu dregs are the best cellulose in dietary fiber and are called "soybean fiber". However, because it has not been fermented and its nutrients have not been transformed, it is not easy for the human body to absorb. Contents of the invention [0003] The purpose of the present invention is to provide fermented bean curd dregs nutritious food which is rich in nutrition, good in taste and suitable for eating in various cooking methods and its preparation method. [0004] Realize the technical scheme of the present invention is: [0005] A bean curd dregs fermented nutritious food is made by fermenting the following raw materials and their weight proportions: [0006] Tofu residue 90-110 [0007] Sesame 0.8-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 罗汉斐
Owner 罗汉斐
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