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Production process of preserved-beancurd flavored sauce-like fermented food

A technology for fermented food and production process, applied in the field of microbial fermented condiments and table food, can solve the problems of low labor efficiency, easy environmental pollution, high cost of fermented bean curd, and achieve high utilization rate of raw materials, not easy to pollute the environment, and stable quality. Effect

Inactive Publication Date: 2006-07-19
高瑞云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The defective that existing technology exists is: the one, the utilization rate of active ingredient of fermented bean curd raw material is low, because fermented bean curd product is made and will be made into bean curd base earlier, the active ingredient utilization of soybean raw material is greatly discounted in the bean curd base production process; First, a large number of manual operations in the production process of fermented bean curd, low labor efficiency, and difficult to stabilize the quality; third, the cost of fermented bean curd is relatively high, and if the yellow pulp water in the production process cannot be effectively used, it will easily pollute the environment

Method used

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Examples

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Effect test

Embodiment 1

[0021] The production process of the bean curd-flavored sauce-like fermented food in this embodiment includes the steps of raw material cooking, inoculation, pre-culture fermentation, fermentation, and sterilization. This embodiment is suitable for making red fermented bean curd, white fermented bean curd flavor series sauce-like fermented food. The production process of this embodiment is carried out according to the following steps:

[0022] ①Raw material cooking:

[0023] The raw material is defatted soybeans with peeled or not peeled, or soybeans, which are moistened and steamed under pressure or at normal pressure to moderately denature the protein, gelatinize the starch, and kill the microorganisms in the raw material.

[0024] Pressure cooking: take peeled or non-peeled defatted soybeans into the steaming tank, steam dry with steam, discharge the air, preheat to above 95°C, add water to moisten the material for 12-15 minutes, turn on the steam and steam the material un...

Embodiment 2

[0036] The production process of fermented bean curd-flavored sauce-like fermented food in this example includes steaming of raw materials, inoculation of mucormycetes or rhizopus species, pre-culture fermentation; steaming of flour raw materials, inoculation of aspergillus species, making noodle yellow koji; fermentation and sterilization processes. This embodiment is suitable for making sauce-like fermented food with sauce-flavored fermented bean curd and sweet sauce flavor. The production process of this embodiment is carried out according to the following steps:

[0037] ①Raw material cooking:

[0038] The raw material is defatted soybeans with peeled or not peeled, or soybeans, which are moistened and steamed under pressure or at normal pressure to moderately denature the protein, gelatinize the starch, and kill the microorganisms in the raw material.

[0039] Pressure cooking: take peeled or non-peeled defatted soybeans into the steaming tank, steam dry with steam, disc...

Embodiment 3

[0059] The production process of the bean curd-flavored sauce-like fermented food in this embodiment sequentially includes cooking of raw materials, inoculation of mucormycetes species, pre-culture fermentation; partial proportion of clinker inoculation of aspergillus species, production of aspergillus koji; fermentation and sterilization processes. The process is suitable for making sauce-like fermented food with colorful bean curd flavor and high amino acid content. The production process of this embodiment is carried out according to the following steps:

[0060] ①Raw material cooking:

[0061] The raw material is defatted soybeans with peeled or non-peeled or soybeans, which are moistened with water, pressure or normal pressure cooking, so that the protein is moderately denatured, the starch is gelatinized, and the microorganisms in the raw materials are killed.

[0062] Pressure cooking: take peeled or non-peeled defatted soybeans into the steaming tank, steam dry with s...

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Abstract

The invention discloses a production process of preserved-beancurd flavored sauce-like fermented food, which comprises the steps of raw material boiling, inoculating, earlier stage bacterium culture and fermenting, packaging for the finished product.

Description

technical field [0001] The invention relates to the field of microbial fermented condiments and table foods, in particular to a production process of fermented bean curd-flavored sauce-like fermented food. Background technique [0002] Fermented bean curd is a traditional Chinese microbial fermented soybean product. It originated from the folk and is rooted in the folk. It is deeply loved by the people with its unique craftsmanship, delicate quality, rich nutrition, fresh and delicious flavor, and many varieties of colors. According to the professional standard of the People's Republic of China ZBX66011-87 "Condiment Terms and Terminology Fermented Beancurd", fermented bean curd is a kind of delicious taste and unique flavor made from soybeans, which are processed and refined, formed into billets, molded, pickled and fermented. seasoning, table food. According to the industry standard SB / T10171-93 "Classification of Fermented Bean Curd" of the People's Republic of China, ...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 高瑞云
Owner 高瑞云
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