Check patentability & draft patents in minutes with Patsnap Eureka AI!

Strong-smelling milk for making strong-smelling food

A food and milk technology, applied in food preservation, food science, application, etc., can solve the problems of unstable product quality, long production time, and susceptibility to contamination by bacteria, and achieve short production cycle, less materials, and raw materials Easy to get effect

Inactive Publication Date: 2006-05-17
孟祥祯
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the above stinky tofu and stinky dried tofu production methods are that the production time is long, they are easily contaminated by bacteria, and the product quality is unstable.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] 1. Preparation of bacterial base.

[0008] Take 4g of bean curd residue and 6g of rice flour as the base material, take two locks of mycelium of Actinocystis yazhi (provided by the Institute of Microbiology, Chinese Academy of Sciences) with a fungal needle, put them in the loose base material, and shake it slightly to increase the size of the base material. The contact area between the strain and the base material is fermented at a temperature of 26-30° C. for 3 days until a 30 mm long white pili grows, and the expansion of the bacterial base is completed.

[0009] 2. Prepare cooked soy milk

[0010] Soybean cleaning, according to the existing method of processing soybean products to remove sand, stone metal and other impurities in soybeans. The cleaned soybeans are soaked in 4 times the weight of water at room temperature for 6-15 hours until the surface of the soybeans has no wrinkles, the weight is increased to 1.5 times, and the volume is increased to 2 times. Gr...

Embodiment 2

[0016] Inoculate 200 grams of cooked soymilk with a purchased test tube of Actinocystis viticolae or Pseudomonas spp. and ferment at 28°C for 5-7 days to obtain the bacteria base. 100 grams of soymilk was mixed with 5 grams of bacterial base, and the soymilk with the strains added was fermented into stinky milk. The preparation and fermentation process of soymilk were the same as in Example 1.

[0017] The production of several kinds of smelly food:

[0018] Stinky dry: connect the dry soybean curd with the hairy enzyme used in the present invention, after the pili grow to wrap the dried tofu, soak it in the stinky milk of the present invention for 3 days and then use it.

[0019] Green fermented bean curd: Soak dried bean curd in the stinky milk of the present invention with added salt after growing hairs. After 3 days, a product with the same quality as the conventional green fermented bean curd can be obtained.

[0020] Other smelly foods:

[0021] Boil the meat, salted e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention is strong-smelling milk for making strong-smelling food, and belongs to the field of food processing technology. Mucor is inoculated to cooked bean milk and the bean milk is fermented to obtain milky liquid as the strong-smelling milk. The strong-smelling milk has the special smell of bean curd of strong odor, and is used to soak various kinds of food to obtain various kinds of food of strong odor with delicious taste and no foreign bacteria in short time. The strong-smelling milk has less kinds of material and short production period.

Description

technical field [0001] The invention belongs to food processing technology Background technique [0002] Green fermented bean curd is a folk food with a long history. In addition, there is a more famous snack in Nanjing - stinky dry. The aforementioned food smells stinky but tastes delicious, which is the stinky smell , It is also acceptable to people, with a smell of fragrance in the smell. The method of making green fermented bean curd is to ferment dry bean curd for more than 3 months after adding salt to marinate for 7 days when the pili grow 3 cm. The production method of stinky dry is to use pepper, anise, sesame, fresh bamboo shoots, and lotus leaves to boil emulsion, colonize and ferment in the air for 6 months to form stinky bittern, and then soak dried tofu in stinky bittern. The disadvantages of the above stinky tofu and stinky dry manufacturing methods are that the manufacturing time is long, they are easily polluted by assorted bacteria, and the product qualit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L11/00A23L3/3571
Inventor 孟祥祯
Owner 孟祥祯
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com