Preparation method of low-salt fermented bean curd

A production process and salt rot technology, applied in the field of low-salt bean curd production process, can solve the problems affecting the sensory quality of products, achieve the effects of inhibiting the formation and accumulation of nitrite, good compatibility, and enhancing enzyme activity

Inactive Publication Date: 2018-04-10
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At the same time, during the storage of fermented bean curd, because soybean protein is catalyzed by Mucor proteolytic enzymes, hydrolysis releases tyrosine and accumulates, forming water-insoluble white spots on the surface of fermented bean curd, which greatly affects the sensory quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A manufacturing process of low-salt fermented bean curd, comprising the following steps:

[0029] S1. Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a bath ratio of 1:3 for 10 hours.

[0030] S2. Refining and boiling: add the soaked soybeans into clear water in a weight ratio of 1:5 and grind to make pulp, then filter the pulp with a vertical centrifuge to control the concentration of soybean milk at 5 ± 1 ° Bé; finally through boiling Cook the pulp by machine, heat up to 98-100°C in 10 minutes, and then simmer the pulp for 10 minutes.

[0031] S3. Blank making: the boiled soymilk is made into bean curd blanks after pulping, squatting, blank making, and slicing.

[0032] S4. Inoculation fermentation: prepare the mixed spore suspension of Mucor-Rhizospora oligospora, carry out mutagenesis treatment to the mixed spore suspension, and screen it, then add it to the cultu...

Embodiment 2

[0038] A manufacturing process of low-salt fermented bean curd, comprising the following steps:

[0039] S1. Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a bath ratio of 1:2 for 8 hours.

[0040] S2. Refining and boiling: add the soaked soybeans into clear water in a weight ratio of 1:6 and grind to make pulp, then filter the pulp with a vertical centrifuge to control the concentration of soybean milk at 5±1°Bé; The pulp is boiled by machine, the temperature is rapidly raised to 98-100°C in 8 minutes, and the pulp is simmered for 5-10 minutes.

[0041] S3. Blank making: the boiled soymilk is made into bean curd blanks after pulping, squatting, blank making, and slicing.

[0042] S4. Inoculation fermentation: prepare the mixed spore suspension of Mucor-Rhizospora oligospora, carry out mutagenesis treatment to the mixed spore suspension, and screen it, then add it to the cu...

Embodiment 3

[0048] A manufacturing process of low-salt fermented bean curd, comprising the following steps:

[0049] S1. Raw material pretreatment: Soybeans are graded and sorted to remove moldy beans and moth-eaten beans. Soybeans are sorted and soaked in clean water at a bath ratio of 1:2 for 15 hours.

[0050] S2. Refining and boiling: add the soaked soybeans into clear water in a weight ratio of 1:5 and grind to make pulp, then filter the pulp with a vertical centrifuge to control the concentration of soybean milk at 5 ± 1 ° Bé; finally through boiling The pulp is boiled by machine, the temperature is rapidly raised to 98-100°C in 12 minutes, and the pulp is simmered for 8 minutes.

[0051] S3. Blank making: the boiled soymilk is made into bean curd blanks after pulping, squatting, blank making, and slicing.

[0052] S4. Inoculation fermentation: prepare the mixed spore suspension of Mucor-Rhizospora oligospora, carry out mutagenesis treatment to the mixed spore suspension, and scree...

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PUM

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Abstract

The invention provides a preparation method of low-salt fermented bean curd, and belongs to the technical field of food processing. The preparation method comprises following steps: raw material pretreatment, pulp grinding, pulp cooking, soy cheese pehtze preparation, inoculation and fermentation, pressing of hypha and salting, and later fermentation. The preparation method is capable of reducingsalt using amount in the step of salting, and vacuum salting is adopted, so that on one hand, penetration of salt is promoted, and on the other hand, increasing of bacteria and corruption deterioration caused by low salt content are avoided. According to the preparation method, mucor and rhizopus oligosporus are mixed for starter propagation, and the two mould systems are relatively stable; an anti-oxidant is added in later fermentation. The obtained low-salt fermented bean curd is low in salt content, the whole taste of the low-salt fermented bean curd is not influenced, formation of white spots is reduced, and fermented bean curd taste is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of low-salt fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, moldy tofu, etc., is a soybean product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in various trace elements needed by the human body, and it is a rare good food accompaniment. Fermented bean curd has a history of more than one thousand years and is one of the unique fermented products in my country. [0003] As early as the fifth century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried bean curd is fermented bean curd after adding salt and ripening". It is recorded in "Compendium of Materia Medica": "Tofu, also known as bean milk, is made with tofu that has been marinated with distiller's grains or soy sauce. It tastes salty ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L33/00A23L11/45A23L11/50
CPCA23C20/025A23L33/00A23V2002/00A23V2200/308A23V2200/32A23V2200/324A23V2200/318A23V2250/21172A23V2250/214A23V2250/2132
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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