A method for preventing small white spots on the surface of fermented bean curd during post-fermentation and shelf life

Abstract

The invention discloses a method for preventing small white spots on the surface of fermented bean curd during the post-fermentation period and shelf life. The post-fermentation process is carried out under the technological conditions of maintaining a sufficient pre-fermentation time of 15-20 days and maintaining the original unique fresh flavor of fermented bean curd. When packing hot pepper, Chinese prickly ash, salt and other ingredients into barrels or bottles, place 3-5 grams of dried ginger granules and a 2-5 grams of activated carbon pouch for every 500 grams of wet bean curd, and add cooking wine according to the original process formula after packing The post-fermented fermented bean curd soup composed of , salt and cooking oil, control the amount of salt and white wine in the fermented bean curd soup and wrapping materials, and adjust the pH value of the fermented bean curd after adding the soup to 4.2‑6.1 with glacial acetic acid. After adding the soup Cover and seal, and store in a cool and clean environment. The invention realizes the best effect of preventing small white spots on the surface of the fermented bean curd during post-fermentation and shelf life, maintains the taste and flavor of the fermented bean curd to the greatest extent, is beneficial to the preservation of the fermented bean curd, and has good economic significance and commercial value.

Description

technical field [0001] The invention relates to a new method for preventing small white spots on the surface of fermented bean curd during post-fermentation and shelf life. Background technique [0002] Small white spots on the surface of fermented bean curd refer to the phenomenon that small white particles are formed on the surface of some fermented bean curd during post-fermentation and shelf life. These small white spots seriously affect the appearance and quality of fermented bean curd. One of the important factors of the appearance quality of fermented bean curd products is also a common technical problem that plagues the fermented bean curd industry. [0003] In April 2013, through microbiological culture and high-power microscope observation of the small white spots, we found that the small white spots on the surface of the fermented bean curd were not microbial colonies or lawns, but were composed of needle-like crystals arranged in clusters small particles. In th...

AI Technical Summary

Problems solved by technology

Its shortcoming is: due to suppressing the hydrolysis of soybean protein by the mucor proteolytic enzyme system, thus greatly reducing the local flavor and mouthfeel of fermented bean curd, at the expense of flavor and mouthfeel as the cost of suppressing the generation of small white spots, the effect is unsatisfactory, and needs make improvements