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Peanut fermented bean curd

A peanut tofu and peanut technology, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of insufficient nutritional value and single bean curd products, and achieve the effect of rich nutrition, improving various indicators, and increasing taste

Inactive Publication Date: 2017-06-06
常棚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not enough, it is necessary to add various nutrients to fermented bean curd to meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0015] A kind of peanut fermented bean curd of the present invention is characterized in that:

[0016] 1) Weight the peanuts and beans according to the weight ratio of 1:10, and then grind the beans and peanuts into pulp;

[0017] 2) Stir the soya-bean milk and peanut milk evenly, filter; then wrap them in sterile cotton cloth and squeeze them into lumps to form peanut tofu embryos;

[0018] 3) Cut the peanut tofu embryo into cubes of uniform size, spray bacteria on the surface ...

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PUM

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Abstract

The invention discloses a peanut fermented bean curd. The peanut fermented bean curd is prepared by: weighing peanuts and beans in a weight ratio of 1:10, then grinding the beans and peanuts into paste; blending the bean paste and peanut paste evenly, and conducting filtering; then using a sterilized cotton cloth to wrap the paste and performing squeezing into a block so as to form a peanut bean curd pehtze; cutting the peanut bean curd pehtze into uniformly sized cubes, spraying mould to the cube surfaces, then putting the cubes into a 28DEG C constant temperature box to perform fermentation until white mucor grow out on the peanut bean curd pehtze surface; storing the peanut bean curd pehtze with mucor growing on the surface in a room temperature container for 10h, then loading the peanut bean curd pehtze in the container into a pot, also adding wine with an alcohol concentration of 18% into the pot, and conducting seal placement for 60-80d. According to the invention, the nutritive value of fermented bean curd is increased, and the taste of the fermented bean curd is improved.

Description

technical field [0001] The invention relates to a production method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. Some friends eat a piece of fermented bean curd for an appetizer. Therefore, people in many places especially like to eat fermented bean curd. Red oil, white oil fermented bean curd and stinky fermented bean curd are common in the market. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the bitter smell of soybeans and the flatulence factor contained in soybeans are all overcome, and the digestibility is improved. At the same time, a variety of organic acids, alcohols, Ester and other nutrients, and does not contain cholesterol. These are all necessary to promote the normal development of the human body or maintain normal physiological functions. Therefore, ...

Claims

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Application Information

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