Soy bean residue fermented nutritional food and production method thereof

A technology of nutritious food and production method, applied in food preparation, food science, application, etc., to achieve the effect of preventing heart, brain and kidney disease, preventing and controlling risks, and high protein content

Inactive Publication Date: 2016-02-17
罗汉斐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soya bean and bean curd residue are all commonly used food materials in people's daily life, generally all are to eat separately, mix soybean and bean curd residue together, and fermented food has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] A kind of preparation method of soybean bean curd dregs fermented nutritious food is:

[0029] (1) Soak soybeans: Weigh 100 catties of soybeans, wash them, add 3 times the amount of water and soak them for 10 hours. During the soaking process, you can pinch the soybeans with your fingers to observe whether the center of the soybeans has completely absorbed water;

[0030] (2) Boil the soaked soybeans on high heat for 35 minutes, remove and drain;

[0031] (3) Soak the soybeans in clean water and ferment for 13 hours;

[0032] (4) Peel the soybeans, rinse repeatedly until there is no bean skin on the water surface, and drain;

[0033] (5) Mix the completely peeled soybeans with 60 catties of bean curd residue evenly, boil for 30 minutes on high heat, sterilize, remove and drain;

[0034] (6) Rapidly cool the sterilized soybeans and bean curd residues to below 35°C, then mix well with 2.5 catties of starch, 1.2 catties of sesame seeds and 0.5 catties of rhizopus spore p...

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PUM

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Abstract

The invention discloses a soy bean residue fermented nutritional food and a production method thereof. The soy bean residue fermented nutritional food is prepared by the following components in parts by weight of 80-100 parts of soy beans, 60-70 parts of soy bean residue, 0.8-1.2 parts of sesame, 1.5-2.5 parts of starch, and 0.1-0.2 parts of rhizogillus spore powder through fermentation. The prepared soya bean residue fermented nutritional food contains nutrition components of soy bean, soy bean residue and sesame, nutrition is abundant, mouthfeel is good, and protein content is high, the content of protein is 2 times higher than that of the pork and is 2.5 times higher than that of eggs, quality is good; the soy bean residue fermented nutritional food can be directly eaten when opened, and is suitable for various cooking modes.

Description

technical field [0001] The invention relates to food, in particular to a soybean bean curd residue fermented nutritious food and a preparation method thereof. Background technique [0002] Soya bean and bean curd residue are all commonly used food materials in people's daily life, generally all are to eat separately, and soybean and bean curd residue are mixed together, and the food through fermenting has not been reported yet. Contents of the invention [0003] The purpose of the present invention is to provide a fermented nutritious soybean and bean curd dregs food which is rich in nutrition, good in taste and suitable for various cooking methods and its preparation method. [0004] Realize the technical scheme of the present invention is: [0005] A fermented nutritious food made of soybean curd dregs is made by fermenting the following raw materials and their proportions by weight: [0006] Soybean 80-100 [0007] Tofu residue 60-70 [0008] Sesame 0.8-1.2 [0009...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29
Inventor 罗汉斐
Owner 罗汉斐
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