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Microbial colong and bittern conposition for making strong-smelling preserved bean curd and strong-smelling preserved bean curd making process

A technology of stinky tofu and composition, applied in the directions of bacteria, application, food preparation, etc., can solve the problems of poor sanitation and safety, change of fermentation flavor, and inability to control the quality stably.

Inactive Publication Date: 2005-12-14
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For stinky brine produced in the traditional way, the fermentation strains mainly exist in the pickling raw materials, so the fermentation flavor will vary with each batch of raw materials, and the quality cannot be stably controlled
In addition, when making stinky brine, the materials are only roughly cut, and the tissue of the materials is not easy to decompose, so the growth of microorganisms is slow. Generally, it takes more than 6 months to complete the fermentation. The odor produced is easy to cause insects to gather and lay eggs, which is extremely poor in hygiene and safety, and is prone to contamination by various pathogenic bacteria and microbes, which is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Screening and preservation of flora of the present invention

[0025] 10 samples of smelly brine were collected from various places in Taiwan (as shown in Table 1), and 2 samples of homemade smelly brine. Take 10 ml of smelly brine samples and transfer them to sterilized brine culture medium. After standing and fermenting at 30°C for one month, fixed three operators will sniff the fermented brine culture medium with their noses to judge whether there is any Odor produced. If there is an odor, repeat the transfer to determine if it is reproducible. The brine transferred to samples B, G and J did not produce any odor. Dilute and smear the fermented brine with an odor on the TSA medium, and after 24 hours of aerobic cultivation at 30°C, scrape and inoculate all the bacteria on the plate with each dilution factor into the brine medium by scraping the inoculation loop respectively. After one month of non-open fermentation at 30°C, fixed personnel will also sniff with thei...

Embodiment 2

[0028] Production of brine composition and smelly brine

[0029] According to the percentage of weight kilograms of each component material and the volume liter of added water, the brine composition suitable for A2 bacterial group fermentation comprises cabbage 30% (w / v), bamboo shoot 20% (w / v ), tofu 30% (w / v), shrimp 5% (w / v) and salt 1% (w / v). The brine composition suitable for the fermentation of the S3 bacterial group includes 30% (w / v) of cabbage, 20% (w / v) of bamboo shoot, 40% (w / v) of tofu and 1% (w / v) of salt. After the raw materials are stirred and homogenized, put 200ml of brine medium into a 250ml serum bottle, and sterilize at 121°C for 45 minutes; Bacteria for 60 minutes.

[0030] After the brine fermented bacteria were activated by cryopreservation, 75 microliters of the bacteria solution was evenly spread on the TSA (Trypticase Soy Agar (BBL, Maryland)) medium, and after 24 hours of aerobic cultivation at 30°C, the inoculation loop The bacteria on the plate ...

Embodiment 3

[0032] Production of stinky tofu

[0033] Take 60 pieces of raw tofu and place them in a clean plastic box, pour 1600 ml of fermented stinky brine into them, soak them at room temperature for four hours, rinse them with clean water to obtain hygienic raw stinky tofu.

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PUM

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Abstract

The microbial colony for making strong-smelling preserved bean curd, named S3, is obtained from bittern and through screening and identification, and may be used in making sanitary raw strong-smelling preserved bean curd with special flavor. The present invention also relates to the bittern composition suitable for the microbial colony to grow and the method of making raw strong-smelling preserved bean curd.

Description

[0001] This application is a divisional application of the patent application No. 98125700.3 submitted on December 17, 1998. technical field [0002] The invention provides a bacterial flora for producing stinky tofu, a brine composition suitable for the growth of the flora for preparing stinky tofu, and a method for manufacturing stinky tofu by using the flora and the brine composition. Background technique [0003] Stinky tofu is a unique traditional fermented food in my country. The traditional way of making stinky tofu is the open brewing method. Vegetables, shrimps and other materials are salted and pickled, and left to rot and stink in the natural environment. , about 4-6 hours of fermentation to form (Su, Y.C., Traditional fermented foods in Taiwan, In Proceedings of the Oriental Fermented Foods, p.15, Food Industry Research and development Institute, Taiwan, Hsiushu, 1980). [0004] Stinky tofu is an alkaline f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571A23L11/00C12N1/20C12P1/04
Inventor 李淑芬黄伟勋李福临刘育贞余晓青
Owner FOOD IND RES & DEV INST