Method for making sour slurry for making sour slurry bean curd through sufficient fermentation

Abstract

The invention relates to the technical field of sour slurry bean curds, in particular to a making method of fully fermented sour slurry for making sour slurry bean curds, which comprises the following steps: selecting a fermentation substrate and an inoculated strain, the fermentation substrate is a supernatant obtained by cooking yellow serofluid and glutinous rice, and the strain is a composite strain; performing high-temperature sterilization on the fermentation substrate; preparing a seed solution by using a strain, and inoculating the seed solution into the cooled fermentation substrate; performing fermentation; after fermentation is completed, boiling the fermentation substrate to reduce bacteria, and cooling to obtain a physalis alkekengi stock solution; uniformly mixing the physalis alkekengi stock solution and the yellow serofluid, and fermenting until the pH value reaches 4.2-4.8, so as to obtain the physalis alkekengi. The method overcomes the defects of insufficient fermentation and relatively long fermentation time of a single strain, so that the variety and quantity of effective microbial communities are more, the prepared sour slurry bean curd is fuller in taste, the shelf life of the sour slurry bean curd can be prolonged, the potential safety hazards of infectious microbes, pathogenic bacteria and the like existing in natural fermentation of sour slurry are reduced, the fermentation process is controllable, the quality is stable, and the method is suitable for industrial production. And the food safety is guaranteed.

Description

technical field [0001] The invention relates to the technical field of Physalis tofu, in particular to a method for making Physalis for making Physalis tofu with sufficient fermentation. Background technique [0002] Physalis tofu is made by putting the pulp water pressed out in the process of making tofu in a special tank, which is fermented by its own lactic acid bacteria to become "physalis", and then used as "introduction" and mixed with clear water The principle is similar to using "noodle fat" to steam steamed buns. Physalis tofu is naturally fermented with yellow pulp water for making tofu, which is more environmentally friendly and healthy, and has a natural and pure aroma after lactic acid fermentation. [0003] The Physalis used to make Physalis Tofu is produced by keeping the yellow pulp water produced by pressing tofu when making tofu last time, and it is produced after storage. There is a slight fermentation during the storage process. Because Physalis is a pr...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a fully fermented method for making Physalis for making Physalis tofu, which uses multiple fermentations of compound strains to prepare Physalis, so as to solve the current problems of insufficient fermentation of Physalis and long fermentation time