Production process of fermented bean curd and fermented bean curd powder

Abstract

The invention relates to a production process of fermented bean curd and fermented bean curd powder. The production process of the fermented bean curd comprises the following steps of Step 1, inoculating a mixed strain containing Actinomucor elegans and Rhizopus oligosporus on a bean curd blank, and carrying out early-stage fermentation; Step 2, after the early-stage fermentation is finished, performing placement for 24 to 48 hours under the conditions of the temperature being 10 to 12 DEG C and the humidity being 45 to 60 percent, then performing placement for 6 to 24 hours under the conditions of the temperature being 28 to 31 DEG C and the humidity being 80 to 95 percent, performing circulation for 2 to 3 times, and performing hair pinching on the bean curd blank; Step 3, performing pickling; and Step 4, immersing the bean curd blank obtained in the Step 3 into a soup material, and carrying out later-stage fermentation at 22 to 30 DEG C for 30 to 45 days. The production process provided by the invention has the effects that the flavor, the aroma and the quality of the fermented bean curd are improved; and better production benefits are achieved. The fermented bean curd powder is prepared by the production process of the fermented bean curd according to any one of claims 1 to 7, and comprises the following raw materials in parts by weight: 90 to 110 parts of fermented bean curd blocks, 5 to 10 parts of seasonings, 2 to 15 parts of oil materials and 10 to 30 parts of spices. The effect that the flavor and the aroma of the fermented bean curd powder are improved is achieved.

Description

technical field [0001] The application relates to the field of condiment processing, in particular to a production process of fermented bean curd and fermented bean curd powder. Background technique [0002] Fermented bean curd is a cheese-shaped block product made of tofu by adding salt and wine, growing mold, pickling embryos, and fermenting. It is a nutritious protein fermented food, rich in various amino acids, and has a unique umami and ester flavor. The food that goes with the meal is very popular among the people. [0003] Fermented bean curd uses soybeans as the main raw material, and is made through sealed fermentation through processes such as soaking, grinding soybeans and cooking pulp, billet making, pre-fermentation, plucking, and post-fermentation. The main components of beans are protein, fat and carbohydrates. The early stage of fermentation is mainly the process of the growth and reproduction of Mucor radiata inoculated with tofu embryos; pickled embryos an...

AI Technical Summary

Problems solved by technology

[0004] In the late-fermented soup, the higher the alcohol content or the higher the salinity, the more obvious the inhibition of protease, and the longer the maturity period of the rot hole, but the lower the salinity, the white spot rate of mature bean curd will increase; The closer the temperature is to the optimum temperature of the main fermentation system such as protease, the faster the hydrolysis speed and the shorter the post-fermentation time; but the flavor of fermented bean curd will be lacking if the hydrolysis speed of fermented substances is accelerated, so how to improve the flavor, aroma and quality of fermented bean curd, And make it have better production efficiency, it is worthy of further study