Low-salt instant-cooked fermented bean curd sauce and preparation method thereof

Abstract

The invention relates to the technical field of foods, in particular to a low-salt instant-cooked fermented bean curd sauce and a preparation method thereof. The low-salt instant-cooked fermented beancurd sauce is prepared through the following steps of dicing sour soup bean curd into small dices, performing inoculating with actinomucor elegans, performing culturing, performing refining treatment, adding a ferment-beneficial mixed bacteria agent, table salt and exogenous alpha-ketoglutaric acid disodium salt, and performing after-ripening fermentation for 10d-20d so as to obtain a pasty fermented bean curd sauce being low in salt, convenient, uniform in quality, and good in applying properties and ductibility. The defects that conventional fermented bean curd is high in salt, easy to break, long in post-fermentation period, not liable to seal and apply and the like can be effectively overcome, the phenomena that fermented bean curd semi-finished products have bald spots, red stains and yellow bodies, and the finished product fermented bean curd go mouldy, are acetified, generate aerogenesis and generate smell stinky due to secondary pollution after being taken from bottles, are avoided, and healthy food requirements are met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-salt quick-cooked fermented bean curd sauce and a preparation method thereof. Background technique [0002] Fermented bean curd is one of many fermented soy products in my country, with a history of more than 1,500 years. Fermented bean curd is rich in nutrition and delicious. According to the color and flavor, it can be divided into red fermented bean curd, white fermented bean curd, green fermented bean curd, sauced fermented bean curd and various color fermented bean curd; , Qifang bean curd, Jingzui bean curd; according to the type of bacteria, it can be divided into mucor bean curd, rhizopus bean curd, bacterial bean curd and aseptic bean curd. [0003] Fermented bean curd has high nutritional value, such as rich in high-quality protein and unsaturated fatty acids (linoleic acid, oleic acid, etc.), in which protein is decomposed into small molecule peptides, amino acids,...

AI Technical Summary

Problems solved by technology

[0004] At present, the antibacterial and fermentation-controlled technology of salted base in traditional fermented bean curd production makes fermented bean curd have high salt content (≥13%), increased hardness, and poor taste, and fermented bean curd has high salt content and purine content, which is not suitable for high Patients with blood pressure, cardiovascular disease, gout, kidney disease, and peptic ulcer patients can eat it to avoid aggravating the condition and do not meet the requirements of healthy food. Phenomena such as "mildew", "acidification", "blackening", "gas production" and "smelly" caused by secondary pollution occur from time to time

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