Peanut fermented soybean curd sauce preparation method
A technology of fermented bean curd sauce and peanut milk, which is applied in the field of peanut fermented bean curd sauce preparation, can solve the problem of single variety, etc., and achieve the effects of high production efficiency, good effect and low investment
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Embodiment 1
[0025] Example 1: Making Peanut Fermented Bean Curd Sauce
[0026] 1. Peanut milk production process:
[0027] Choose fresh and plump peanut kernels, bake them at 100°C for 18 minutes, rub them to remove the peanut skins, wash them with water, and then immerse them in a saturated salt solution at 30°C for 1 minute at a ratio of 1kg:2L, then put the peanut kernels at a ratio of 1kg: The proportion of 15L is put into 0.5wt% sodium bicarbonate aqueous solution at 100°C for heat treatment for 20 minutes, then taken out, drained, and washed away the attached lye with clean water;
[0028] Add 10 times the weight of peanut kernels with 85°C hot water for refining, adjust the gap of the refiner to 0.5mm, then send it to the colloid mill for fine grinding, filter through 300 mesh to obtain peanut milk, boil at 100°C for 8 minutes, and then cool spare;
[0029] 2. Biological compound enzymatic hydrolysis process:
[0030] After wrapping the body with mycelium, the fermented bean cur...
Embodiment 2
[0036] 1. Peanut milk production process:
[0037] Choose fresh and plump peanut kernels, bake them at 100°C for 15 minutes, rub them to remove the peanut skins, wash them with water, and then immerse them in a saturated salt solution at 30°C for 1 minute at a ratio of 1kg:2L, then put the peanut kernels into 1kg: The proportion of 15L is put into 0.5wt% sodium bicarbonate aqueous solution at 100°C for heat treatment for 20 minutes, then taken out, drained, and washed away the attached lye with clean water;
[0038] Add 10 times the weight of peanut kernels with 80°C hot water for refining, adjust the gap of the refiner to 0.5mm, then send it to the colloid mill for fine grinding, filter through 300 mesh to obtain peanut milk, boil at 100°C for 5 minutes, and then cool spare;
[0039] 2. Biological compound enzymatic hydrolysis process:
[0040] After wrapping the body with mycelium, the bean curd base: peanut milk liquid ratio is 8: 2kg / L and mixed with a refiner, then add ...
Embodiment 3
[0046] 1. Peanut milk production process:
[0047] Choose fresh and plump peanut kernels, bake them at 100°C for 20 minutes, rub them to remove the peanut skins, wash them with water, and then immerse them in a saturated salt solution at 30°C for 1 minute at a ratio of 1kg:2L, then put the peanut kernels into 1kg: The proportion of 15L is put into 0.5wt% sodium bicarbonate aqueous solution at 100°C for heat treatment for 20 minutes, then taken out, drained, and washed away the attached lye with clean water;
[0048] Add 10 times the weight of peanut kernels with 90°C hot water for refining, adjust the gap of the refiner to 0.5mm, then send it to the colloid mill for fine grinding, filter through 300 mesh to obtain peanut milk, boil at 100°C for 10 minutes, and then cool spare;
[0049] 2. Biological compound enzymatic hydrolysis process:
[0050] After wrapping the body with mycelium, the bean curd base: peanut milk liquid ratio is 8: 2 kg / L, mixed with a refiner, and then a...
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