Low-salt fermented bean curd and preparation method thereof

Abstract

The invention provides a low-salt fermented bean curd and a preparation method thereof. The preparation method comprises the following steps: a) mixing soybean water clear liquid and wort clear liquid, and sterilizing to obtain a culture solution; b) inoculating mucor sufu into the culture solution obtained in the step a), performing shake culture for 24-72 hours in a sterile environment at the temperature of 20-30 DEG C, filtering, adding sterilized seasonings into the obtained clear liquid, and regulating the activity of protease to 35-100 U by adopting sterile water to obtain an enzyme system solution; and c) sterilizing the bean curd pehtze, transferring the bean curd pehtze into a sterilization container at the product temperature of 60 DEG C or above, adding the enzyme system solution obtained in the step b), sealing, fermenting, and finally performing enzyme deactivation treatment to obtain the low-salt fermented bean curd. Compared with the prior art, the preparation method provided by the invention adopts a low-salt rapid fermentation process, the fermentation period is short, and the product is low in salt content, good in taste and wide in application range.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd, in particular to a low-salt fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a long-standing traditional food and seasoning in my country, and its flavor has a wide acceptance. In the traditional production process of fermented bean curd, whole soybeans are selected for grinding, billet making, pre-culture, pickling, and post-fermentation. In order to achieve good cultivation and control of mucormyces, traditional fermented bean curd preparation technology restricts the shape of bean curd base to be square in order to realize production, which leads to the single shape of fermented bean curd products on the market, and the packaging form cannot be changed casually. More importantly, in the traditional fermented bean curd production process, about 15% to 20% of salt water needs to be added in the post-fermentation process. On t...

AI Technical Summary

Problems solved by technology

In order to achieve good cultivation and control of mucormyces, the traditional bean curd preparation process limits the shape of the bean curd base to a square shape before it can be produced. This leads to the single shape of the fermented bean curd products on the market, and the packaging form cannot be changed casually.

More importantly, in the traditional fermented bean curd production process, about 15% to 20% of salt water needs to be added in the post-fermentation process. On the one hand, the high-salt system limits the activity of enzymes, resulting in a longer fermentation period, generally more than 90 days; On the one hand, the salt content of the final product is greater than 6%. High salt content will affect the taste and limit the application scenarios of fermented bean curd. Because the taste is too salty, people's consumption is limited, and it cannot be matched with sweet ingredients, and it cannot appear as a sweet food by itself; Moreover, high salt intake may lead to risks such as bone disease. The per capita salt intake in my country is as high as 12g / day, which is much higher than the 5g / day standard recommended by WHO. It is necessary to reduce salt intake

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