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
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[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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