Method for preparing slurry-coated bean curd by using bean white fermentation liquor as coagulator

Abstract

The invention provides a method for preparing slurry-wrapped bean curd by using a bean white fermentation liquor as a coagulator. The method specifically comprises the following steps: preparing the bean white fermentation liquor, soaking, peeling, grinding into slurry, boiling the slurry, filtering, curdling the bean white fermentation liquor, standing, squeezing, refrigerating, soaking, cleaning, boxing and quickly freezing. The bean clear fermentation liquor is prepared by taking byproducts, namely bean clear liquor (commonly known as yellow serofluid and vinegar water), generated in the production process of bean products as raw materials and adopting a multi-strain probiotic periodic variable-temperature staged synergistic fermentation technology. The soybean whey fermentation liquor prepared by the technology is rich in nutrient substances such as organic acids, exopolysaccharides, gamma-aminobutyric acid, free soybean isoflavone, B vitamins and polypeptides, and the slurry-coated bean curd prepared by taking the soybean whey fermentation liquor as a coagulator is bright in external color and clear in corner angle, smooth and tender in internal juice, in a flowing state, unique in flavor and rich in nutrient substances.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a method for preparing bean curd with bean clear fermented liquid as a coagulant. Background technique [0002] Coated tofu is rich in vitamins, plant proteins, trace elements and minerals, etc. It has the effects of nourishing blood and calcium, strengthening the spleen and nourishing the stomach, and is especially suitable for the elderly, women, children and people with three highs. Its digestion and absorption rate is over 95%. The taste is fresh, tender and delicious, and is deeply loved by people. [0003] At present, patina-coated tofu is mainly made by pointing soybean clear liquid (commonly known as yellow pulp water, vinegar water) through natural fermentation of soybean clear liquid (commonly known as physalis, vinegar water) in the production process of tofu as a coagulant. Its natural fermentation process is uncontrollable, the fermentation cycle is long and u...

AI Technical Summary

Problems solved by technology

It uses citric acid, underground well water and high-quality water to make pulp-coated tofu, which makes full use of the original ingredients in the local water quality, but also brings in additional chemical additives, which can easily affect the flavor of the product, resulting in poor taste, and It is reported that the water is naturally fermented, the fermentation process is uncontrollable, the quality is unstable, and it is easy to be polluted and there are potential safety hazards

[0007] The Chinese patent "A Kind of Wrapped Tofu and Its Preparation Method" (Patent Application No. 200810144539.9) discloses a kind of Wrapped Tofu and its preparation method. Compared with tofu, cut into pieces, dry, soak and ferment with sodium bicarbonate and selenium iodine salt solution for 1.5-4h, filter the water, pack into bags and seal, add exogenous chemical reagents such as selenium iodine salt, easy It affects the flavor of the product, resulting in poor taste, and the water is naturally fermented, the fermentation process is uncontrollable, the quality is unstable, and it is easy to be polluted and there are safety hazards

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