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

A fermented bean curd sauce, quick-cooking technology, applied in the direction of bacteria, Streptococcus/Lactococcus, etc. used in dairy products and food preparation, can solve the problems of poor taste, aggravating the disease, not meeting the requirements of healthy food, etc. Good ductility and uniform quality

Active Publication Date: 2018-08-10
GUIZHOU UNIV
View PDF11 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 Patien

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-salt instant-cooked fermented bean curd sauce and preparation method thereof
  • Low-salt instant-cooked fermented bean curd sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-salt quick-cooked fermented bean curd sauce, prepared by the following method:

[0024] (1) White base preparation: take the tofu in sour soup as raw material, which requires the tofu to have a consistent structure and high elasticity. After it is sterilized by ultraviolet rays, it is cut into small cubes to obtain the white base;

[0025] (2) Blank preparation: arrange the white blanks evenly, leave a certain gap around each piece, place sterile gauze underneath, and inoculate at a concentration of 1×10 5 CFU / mL Mucor actinosa spore suspension, and then cover the blank with sterile gauze, culture at 26°C-30°C for 24 hours, then remove the upper layer of gauze, and continue to cultivate for 40 hours to obtain the blank;

[0026] (3) micronization treatment: micronization treatment is carried out to the blank obtained in step (2) to make it in a homogenized state to obtain the blank slurry;

[0027] (4) Strengthen post-ripening fermentation: add 1.0% high-enzyme a...

Embodiment 2

[0033] A low-salt quick-cooked fermented bean curd sauce, prepared by the following method:

[0034] (1) White base preparation: take the tofu in sour soup as raw material, which requires the tofu to have a consistent structure and high elasticity. After it is sterilized by ultraviolet rays, it is cut into small cubes to obtain the white base;

[0035] (2) Blank preparation: arrange the white blanks evenly, leave a certain gap around each piece, place sterile gauze underneath, and inoculate at a concentration of 1×10 4 CFU / mL Mucor actinosa spore suspension, and then cover the blank with sterile gauze, culture at 26°C-30°C for 18 hours, then remove the upper layer of gauze, and continue to cultivate for 30 hours to obtain the blank;

[0036] (3) micronization treatment: micronization treatment is carried out to the blank obtained in step (2) to make it in a homogenized state to obtain the blank slurry;

[0037] (4) Strengthen post-ripening fermentation: add 1.0% high-enzyme a...

Embodiment 3

[0043] A low-salt quick-cooked fermented bean curd sauce, prepared by the following method:

[0044](1) White base preparation: take the tofu in sour soup as raw material, which requires the tofu to have a consistent structure and high elasticity. After it is sterilized by ultraviolet rays, it is cut into small cubes to obtain the white base;

[0045] (2) Blank preparation: arrange the white blanks evenly, leave a certain gap around each piece, place sterile gauze underneath, and inoculate at a concentration of 1×10 6 CFU / mL Mucor actinosa spore suspension, and then cover the blank with sterile gauze, culture at 26°C-30°C for 30 hours, then remove the upper layer of gauze, and continue to cultivate for 50 hours to obtain the blank;

[0046] (3) micronization treatment: micronization treatment is carried out to the blank obtained in step (2) to make it in a homogenized state to obtain the blank slurry;

[0047] (4) Strengthen post-ripening fermentation: add 1.0% high-enzyme ac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23V2400/231
Inventor 秦礼康解春芝曾海英
Owner GUIZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap