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
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[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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