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Purely-natural fermented bean curd with stinky tofu flavor

A technology of fermented bean curd and stinky tofu, which is applied in the food field, can solve the problems of lower production rate and waste of resources, and achieve the effects of preventing colon cancer, easy absorption, and natural flavor

Inactive Publication Date: 2020-06-02
永康市铭译农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process of making fermented bean curd, discarding the refined bean dregs not only leads to waste of resources, but also reduces the yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of all-natural fermented bean curd with stinky tofu flavor. The soybeans with full grains and no mildew and impurities are selected as raw materials. The soybeans are soaked in water, and the ratio of soybeans to water is 1:3. The soaking time of soybeans in summer is about 8 hours. During the soaking process, the soaking water should be changed every 2-3 hours to remove impurities and avoid acid change. Wash the soaked soybeans several times with clean water, drain the water; grind with 8 times the amount of drinking water, roughly grind 3 times with a refiner, separate the soybean milk and bean dregs for later use; centrifuge and dry the collected bean dregs, Further ultrafine pulverization with a ball mill, pulverized to below 25 microns. After remixing the ultra-finely crushed bean dregs and soy milk, stir evenly and cook the pulp with high heat. Cooking the pulp can play a role in sterilization, deodorization, improvement of nutritional value and extension o...

Embodiment 2

[0027] A kind of all-natural fermented bean curd with stinky tofu flavor. The soybeans with full grains and no mildew and impurities are selected as raw materials. The soybeans are soaked in water, and the ratio of soybeans to water is 1:3. The soaking time in winter is about 10 hours. During the soaking process, change the soaking water every 5 hours in winter, wash the soaked soybeans with clean water several times, and drain the water; use 8 times the drinking water to grind, use a refiner to grind 3 times, and mix the soybean milk and bean dregs After separation, it is used for later use; after the collected bean dregs are centrifuged and dried, they are further ultrafinely pulverized with a jet mill to a size below 20 microns. After the ultra-finely crushed bean dregs and soybean milk are remixed, stir evenly and cook the pulp with high heat. Before the whole soybean milk boils, add 0.3% edible defoamer (calculated by soybean mass) to prevent false boiling from overflowin...

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PUM

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Abstract

The invention discloses purely-natural fermented bean curd with stinky tofu flavor. The purely-natural fermented bean curd with stinky tofu flavor is simple in making method, low in cost, unique in flavor, is rich in nutrition and free of any chemical catalyst. On one hand, bean dregs obtained after water grinding are not directly discarded, but are subjected to superfine grinding, and the bean dregs having undergone superfine grinding are re-mixed with soybean milk and then further treated; and on the other hand, natural strains in air are used for inoculation fermentation and control of fermentation process, so the fermented bean curd with the stinky tofu flavor is obtained and has unique flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to all-natural fermented bean curd with stinky tofu flavor. Background technique [0002] Fermented bean curd uses soybeans as raw materials to process tofu bases, and then inoculate bacteria on the bean curd bases, and after fermentation, it finally becomes a seasoning food with a unique taste. The taste of fermented bean curd is delicious. Compared with other fermented soy products, it has the advantages of richer nutritional value, easier digestion and absorption by the human body, and relatively low production cost, so it is loved and favored by people all over the world. . In the traditional process of making fermented bean curd, discarding the refined bean dregs not only leads to waste of resources, but also reduces the yield. [0003] On the other hand, fermented bean curd sold on the market is generally inoculated with a large number of bacteria, and a large number of required strains ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/00A23L11/45A23L11/50
CPCA23C20/025
Inventor 陈政法
Owner 永康市铭译农业开发有限公司