Preparation method of fermented bean curd

Abstract

The invention discloses a preparation method of fermented bean curd. The preparation method comprises the following steps of: S1, preparing soybean milk: soaking soybeans, grinding the soybeans into thick liquid, filtering the thick liquid, boiling the thick liquid, and sieving the thick liquid to obtain bean dregs and soybean milk; S2, preparing a blank: curdling the soybean milk with beneficial bacterium acid water with the acidity of 0.7-1.0 g/100ml, squeezing the curdled soybean milk, and performing medium emulsification to obtain a white blank; S3, spraying seeds: uniformly mixing 5-15% of lactococcus lactis or tetragonococcus halophilus with 85-95% of mucor strains to obtain a beneficial bacterium mixed bacterium solution, inoculating the beneficial bacterium mixed bacterium solution to the white blank, and performing fermentation to obtain a blank after the fermentation is mature; S4, performing pickling: pickling the blank to obtain a salted blank; and S5, performing after fermentation: uniformly mixing 5-10% of tetragonococcus halophilus or lactococcus lactis with 90-95% of semi-finished product juice to obtain beneficial bacterium juice, filling the salted blank with the beneficial bacterium juice to form a semi-finished product, and performing after fermentation. According to the preparation method disclosed by the invention, the quality problems of white points, gas production, juice leakage and the like are controlled in a targeted manner, and fermented bean curd products with stable quality are produced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as milk tofu, moldy tofu, sauce tofu, stinky tofu or long-haired tofu, is a famous microbial fermented bean product with ethnic characteristics in China. Fermented bean curd is a delicious and nutritious table food made by microbial fermentation. It has a unique flavor and good physiological and health functions. During the pre-fermentation and post-fermentation process of fermented bean curd, it is easy to be affected by other microorganisms, resulting in a series of problems such as white spots, gas production, mildew, harmful microorganisms, etc., which affect the appearance and quality of fermented bean curd, seriously affecting the circulation of fermented bean curd products. Consumption. [0003] The following describes the problems in the production process...

AI Technical Summary

Problems solved by technology

Because it is impossible to distinguish between beneficial bacteria and harmful bacteria in fermented bean curd, it is impossible to determine what kind of microorganisms cause the quality problems of fermented bean curd, so the control effect is average, and quality problems such as white spots, gas production, juice leakage, and browning are common in the industry

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