Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd

Abstract

The invention provides a preparation method of a fermented bean curd compound seasoning, which comprises the following steps: A) mixing fermented bean curd waste and soup, and fermenting for the first time to obtain fermented bean curd; b) mixing a shrimp extract with the fermented bean curd after fermentation, performing secondary fermentation, then mixing with yeast, continuing fermentation, shearing and filtering to obtain fermented bean curd sauce; c) stirring and mixing 80-100 parts by mass of fermented bean curd sauce, 2-20 parts by mass of white sugar, 1-5 parts by mass of chicken essence, 1-3 parts by mass of red yeast rice, 2-10 parts by mass of alcohol, 1-10 parts by mass of shrimp meal and 0.01-0.1 part by mass of xanthan gum to obtain a fermented bean curd compound seasoning; and D) sterilizing the fermented bean curd composite seasoning, and filling to obtain the fermented bean curd composite seasoning. According to the method, bean curd leftover materials and waste fermented bean curds lost in the manufacturing process are collected and uniformly fermented twice, and the shrimp extract and various yeasts are added for co-fermentation, so that the flavor of the fermented bean curds is improved, the odor is reduced, and the delicate flavor is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented bean curd compound seasoning, a preparation method thereof and a fermented bean curd. Background technique [0002] Fermented bean curd, fermented bean curd juice, also known as fermented bean curd, is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste, high nutrition, smell, and special fragrance, it is deeply loved by Chinese people and people in Southeast Asia , is an enduring delicacy. Fermented bean curd and fermented bean curd juice are original condiments in my country. They can be eaten alone or used to cook dishes with unique flavors. Fermented bean curd juice can also be used as a seasoning in cooking to make a variety of delicious dishes. Such as steamed bacon with fermented bean curd, steamed egg with fermented bean curd, stewed carp with fermented bean curd, stewed bean curd with ...

AI Technical Summary

Problems solved by technology

[0004] (1) Due to the natural fermentation of fermented bean curd and fermented bean curd juice in the market, or the process of simply squeezing the juice, the characteristic taste of fermented bean curd (smelling smell) is still too heavy, some consumers cannot accept it, and the consumer group is limited

[0005] (2) As a traditional fermented food, fermented bean curd is currently not highly automated and has many process problems. There are many defective products (broken embryos, soups, amino acid crystals, etc.) The production cost has increased greatly, which has brought enormous pressure to the enterprise

[0006] (3) Single processing form, fewer product types, and limited consumption scenarios

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