112 results about "Soy cheese" patented technology

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention relates to the technical field of microorganisms, in particular to a strain of Lactiplanilla pentosuses ZF634 and application of the strain of Lactiplanilla pentosuses ZF634 and the application of the strain of Lactiplanilla pentosuses ZF634. The lactobacillus pentosus strain ZF634 is obtained through screening and still has efficient acid production capacity in a bean-based culture medium, and the bean curd coagulator prepared from fermentation liquor of the lactobacillus pentosus strain ZF634 has the function of enhancing aroma and flavor; the beany flavor of the prepared sour slurry bean curd is obviously reduced, and the sour slurry bean curd also has special milk flavor; the protein hydrolysis degree and flavor precursor substance accumulation of the prepared fermented bean curd embryo are far superior to those of a commercial sour slurry water sample, the content of fresh and sweet amino acids and organic acids is remarkably increased, the fresh and sweet taste of the fermented bean curd is improved, the taste is softer and more harmonious, the sensory quality of the final product is broken through, and the aroma, the taste and the texture are remarkably improved.

The invention discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The invention relates to the technical field of fermented bean products, in particular to fermented bean curd rich in nattokinase and a preparation method of the fermented bean curd. Comprising the following steps: carrying out strain activation and enlarged culture on bacillus natto, centrifuging, and removing supernatant to obtain a bacillus natto precipitate; uniformly mixing mucor and bacillus natto precipitates with sterile water in proportion to prepare a strain suspension; preparing a bean curd blank, spraying the strain suspension, and carrying out primary fermentation to obtain a bean curd blank; spreading table salt on the surface of the bean curd blank to pickle the bean curd blank to obtain a salted blank; preparing a soup base, inoculating the bacillus natto precipitate, fermenting, and preparing a fermented bean curd soup base; and putting the salt blank and the fermented bean curd soup base into a container, sealing, and carrying out post-fermentation under the condition of constant temperature, so as to obtain the fermented bean curd rich in nattokinase. The method has the advantages that the biological activity of the nattokinase in a salt environment is improved by a method of reducing the use amount of the salt and performing multiple fermentation on the bacillus natto; and a fermentation microbial enzyme system is enriched.

The invention discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The invention relates to a preparation method and application of a gamma-PGA-rich feed additive for broiler chickens, and the technical scheme for solving the problems is as follows: screening bacillus licheniformis DY-0089 for high yield of gamma-PGA from fermented foods such as fermented soya beans, fermented bean curds and natto, inoculating the bacillus licheniformis DY-0089 on a solid fermentation culture medium, fermenting for 24-96 hours at 28-45 DEG C, drying in a drying oven at 55-70 DEG C, and crushing to obtain the gamma-PGA-rich feed additive for broiler chickens. And preparing the feed additive rich in gamma-PGA. Research finds that when 1% of the gamma-PGA-rich feed additive is fed to broilers, the immune function of the body can be enhanced, cecum microbiota can be improved, cecum metabonomics can be adjusted, then the growth performance and feed conversion rate of the broilers are improved, serum biochemical indexes, oxidation resistance, slaughter performance, pectoral muscle nutritional ingredients and the like of the broilers are basically not affected, and the feed additive is suitable for large-scale production. And a theoretical basis is provided for development and application of the gamma-PGA-rich feed additive in animal breeding, especially broiler breeding.

The utility model relates to the technical field of fermented bean curd fermentation, and discloses a ventilation device in a fermented bean curd fermentation process, which comprises a device shell, the side wall of the device shell is fixedly connected with a bracket, the surface of the bracket is provided with a ventilation assembly, the ventilation assembly comprises a filter box, the filter box is placed on the surface of the bracket, and the filter box is arranged on the bracket. A guide rail is fixedly connected to the inner wall of the filter box, a dustproof net is fixedly connected to the side wall of the filter box, a slot is formed in the top of the filter box, and an activated carbon filter plate is inserted into the slot and the guide rail. According to the utility model, the transverse plate and the activated carbon filter plate are drawn out together through the handle, and the hand wheel is rotated to control the two-way threaded rod, so that the two groups of movable plates move towards each other or move back to back, the distance between the two groups of movable plates is adjusted, the clamping and fixing effects of the clamping plates on the activated carbon filter plate are relieved, and the activated carbon filter plate is detached; therefore, a new activated carbon filter plate can be conveniently replaced.

The utility model relates to the technical field of food processing equipment, and discloses fermented bean curd fermentation equipment with an ultraviolet sterilization function, which comprises a fermentation box, a spraying assembly is arranged on the inner wall of the fermentation box, the spraying assembly comprises an annular pipe, the annular pipe is fixedly connected to the inner wall of the top of the fermentation box, and the annular pipe is provided with an ultraviolet sterilization function. The outer wall of the annular pipe is fixedly connected with four groups of symmetrically arranged flow dividing pipes, the side walls of the flow dividing pipes are fixedly connected with a plurality of groups of atomizing heads in array distribution, the side wall of the fermentation box is fixedly connected with an atomizing pump, the output end of the atomizing pump is fixedly connected with a connecting pipe, and the connecting pipe penetrates through and is fixedly connected to the inner wall of the fermentation box. According to the utility model, an external water source is conveyed into the annular pipe through the connecting pipe by the atomizing pump, the annular pipe conveys the water source to the shunting pipe, the shunting pipe uniformly distributes water to four corners of the fermentation box, and the atomizing head atomizes the water into fine water drops from the side surface and uniformly sprays the fine water drops on a fermented bean curd blank body.

The utility model relates to the field of fermented bean curd fermentation, and discloses a multi-layer fermented bean curd fermentation frame which comprises a cabinet body, a heater is arranged on the inner wall of the top end of the cabinet body, a humidifier is arranged on the inner wall of the bottom end of the cabinet body, a sliding rail is fixedly connected to the inner wall of the side face of the cabinet body, and a bearing plate is fixedly connected to the inner side of the sliding rail. A vent groove is formed in the bearing plate, a limiting assembly is fixedly connected to the front face of the bearing plate and used for limiting the position of the bearing plate, a sliding sleeve is fixedly connected to the bottom of the bearing plate, and an annular groove is formed in the inner wall of the side face of the sliding sleeve. According to the fermented bean curd fermentation device, by arranging the sliding sleeves, the sliding columns, the connecting columns and other structures, a certain gap exists between the fermentation frame and the bearing plate, air with certain humidity makes contact with the bottom of fermented bean curd, meanwhile, when the bearing plate is impacted, vibration borne by the fermentation frame is reduced, and therefore the fermentation efficiency is improved, and the condition and quality of the fermented bean curd are guaranteed.

The novel fermented bean curd making raw material screening device comprises an installation bottom plate, a screening box, a vibration installation frame and a screening frame, the screening box is fixedly installed on the top face of the installation bottom plate, a plurality of sets of guide sliding grooves are symmetrically formed in the inner wall of the screening box, and a plurality of sets of guide sliding blocks are symmetrically welded to the side walls of the two sides of the vibration installation frame. And a guide telescopic rod is installed on the bottom face of the guide sliding groove, a vibration spring is installed on the outer side of the guide telescopic rod in a matched and sleeved mode, and the movable end of the guide telescopic rod is fixedly connected and installed on the bottom face of the guide sliding block. The fermented bean curd screening device has the beneficial effects that the mounting bottom plate, the screening box, the vibration mounting frame and the screening frame are arranged, so that a user can conveniently replace screening filter screens with different mesh numbers according to the types of screened fermented bean curd making raw materials, the application range of the device is wider, the blocked screening filter screens can be conveniently detached, cleaned and maintained subsequently, use is more convenient, and the practicability is high. And the practicability is higher.

1. Name of the designed product: ceramic bottle (wood pickled bean curd king). 2. Use of the designed product: used for containing pickled bean curd and other food. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best shows the design points: front view.

The present invention discloses a pickling device for processing fermented bean curd, comprising: a scraping embryo device, including a scraping embryo mechanism for loosening the bean curd embryo blocks in a fermentation sieve; a flipping and discharging mechanism for separating the bean curd embryo blocks from the fermentation sieve and placing the bean curd embryo blocks on a top plate; a transfer mechanism, including a suction cup, which transfers the bean curd embryo blocks on the top plate to a pickling basin by means of vacuum adsorption; a salt sprinkling mechanism for sprinkling salt onto the bean curd embryo blocks in the pickling basin. This pickling device can automatically transfer the bean curd embryo blocks in the fermentation sieve to the pickling basin, realize the stacking of the bean curd embryo blocks layer by layer in the pickling basin through the transfer mechanism, and realize salt sprinkling on each layer of bean curd embryo blocks through the salt sprinkling mechanism; this pickling device can effectively save labor costs, has high transfer efficiency and stacking efficiency of the bean curd embryo blocks, does not require manual salt sprinkling, avoids harm to the hands of workers, and avoids the situation that the bean curd embryo blocks are easily broken due to manual transfer of the bean curd embryo blocks.

1. The name of the design product: bottle cap. 2. The use of the design product: the design product is used for the sealing bottle cap of fermented bean curd packaging. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

The utility model relates to the technical field of fermented bean curd bottling, in particular to a manipulator with functions of grabbing and bottling blocky flexible materials, which comprises a third lifting part, a fourth lifting part and a second transverse moving part for controlling the third lifting part and the fourth lifting part to transversely move, a third grabbing part for grabbing fermented bean curd B2 and putting the fermented bean curd B2 into a fermented bean curd bottle is connected to the lower portion of the third lifting part, a fourth grabbing part for grabbing fermented bean curd B5 and putting the fermented bean curd B5 into a fermented bean curd bottle is connected to the lower portion of the fourth lifting part, and the third grabbing part comprises a first clamping stepping motor, a second distribution assembly and a first clamping jaw assembly; the two first clamping jaw assemblies grab a piece of fermented bean curd, and under the action of the first clamping stepping motor, the second distribution assembly controls the two first clamping jaw assemblies to clamp the fermented bean curd. The bottle filling device has the technical effect of improving the bottle filling efficiency.

The invention relates to a fermentation method of a fermented bean curd product, which ensures the quality and flavor of the product by accurately controlling raw material treatment, fermentation conditions and an after-ripening process. The method comprises the following specific steps: raw material pretreatment: selecting non-transgenic soybeans with the protein content of more than or equal to 40%, soaking, grinding and boiling to prepare bean curd blanks with the water content of less than or equal to 70%; in the primary fermentation, a complex microbial inoculant formed by mixing mucor, saccharomyces cerevisiae and lactobacillus plantarum according to a ratio of 1: 1: 0.3 is inoculated on the surface of the bean curd pehtze, and fermentation is performed for 60 hours in an environment with the temperature of 28 + / -1 DEG C and the relative humidity of 85% to form a hypha layer with the thickness of more than or equal to 1 mm; performing secondary fermentation: loading the bean curd pehtze and rice wine lees into a ceramic jar in layers according to the mass ratio of 1: 2, controlling the oxygen content to be less than or equal to 5%, performing sealed fermentation for 18 days, and turning over the pehtze once every 3 days during the period; in the after-ripening treatment, a fermentation product is transferred into a humidity control box with the humidity being 75% and the temperature being 16 DEG C, ventilation is conducted twice a day for 6 days, and the final finished product needs to meet the quality standards that the moisture content is smaller than or equal to 55%, the amino acid nitrogen content is larger than or equal to 0.8 g / 100 g, and the cover expansion and juice leakage rate is smaller than or equal to 0.8%.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

1. Name of the design product: Packaging bottle (savory fermented bean curd). 2. Use of the design product: This design product is used as a packaging bottle for storing food. 3. Design key points of the design product: The combination of shape, pattern and color. 4. Picture or photo that best shows the design key points: Three-dimensional view. 5. The design for which protection is claimed includes color. 6. Other circumstances that need to be explained: Other explanations: The bottle body of the product is made of transparent material.

The utility model discloses a fermented bean curd dicing device for fermented bean curd production, and relates to the technical field of cutting. A fermented bean curd dicing device for fermented bean curd production comprises a workbench and a supporting installation frame, the supporting installation frame is provided with a limiting device, the limiting device comprises a dicing plate, a fixing base and an installation base, the fixing base is fixedly connected to the upper surface of the dicing plate, and a fixing base groove is formed in the lower surface of the installation base; a handle on a rubber clamping block in the limiting device is pulled to take the rubber clamping block out of a push block groove, then the push block is pushed to move reversely to drive a limiting block to move reversely and drive a reset spring to contract at the same time, and then the limiting block moves reversely to enable the outer wall of the other end of the limiting block to be disengaged from the interior of a second limiting block groove. And then the dicing plate and the fixing seat can be taken down from the mounting seat by pulling the dicing plate, so that the situation that a worker needs to disassemble the dicing plate with the help of a tool is avoided, and the workload of the worker is reduced while the cleaning efficiency of the dicing plate is effectively improved.

The invention relates to a flavoring agent composition. The flavoring agent composition comprises the following components in parts by weight: 5-10 parts of cinnamon; 10-20 parts by weight of anise; 30-50 parts by weight of Chinese prickly ash; 1-5 parts by weight of myristica fragrans; 5-10 parts by weight of bay leaves; 10-20 parts by weight of dried orange peel; 1-5 parts by weight of dahurian angelica root; and 1-5 parts by weight of rhizoma kaempferiae. The invention also relates to a meat product which comprises the following components in parts by weight: 60-120 parts of raw material beef; 0.5-3 parts by weight of the spice bag according to the claim 5; 5-10 parts by weight of edible salt; 0.5-3 parts by weight of white granulated sugar or soft white sugar; 2-10 parts by weight of sweet soybean paste; 2-8 parts by weight of fermented bean curd; 0.5-3 parts by weight of marinated meat paste; 0.5-3 parts by weight of a yeast extract; and 100 to 200 parts by weight of water. The invention also relates to a method for preparing the meat product. On the premise of not adding sodium nitrite and / or phosphate, the color, taste, flavor and the like of the meat product disclosed by the invention are more excellent than those of the meat product added with sodium nitrite and / or phosphate.

The utility model discloses an efficient fermented bean curd strain fermentation device and relates to the technical field of fermented bean curd processing. The device comprises a fermentation box, wherein a supporting assembly, a driving assembly, a moving assembly and a limiting assembly are respectively arranged on the fermentation box; the fermented bean curd with mildew is placed at the top end of the supporting assembly, then the supporting assembly is inserted into the fermentation box, the moving assembly rotationally arranged at one end of the rotating driving assembly is driven by the rotating driving assembly to move, and when the moving assembly moves, the limiting assembly can be driven to rotate with the limiting assembly as the circle center; the supporting assemblies are arranged in the fermentation box in a linear array mode, so that fermented bean curds in the supporting assemblies can be conveniently taken and placed in batches, heat loss in the fermentation box is reduced, and the situation that the quality of the fermented bean curds is affected due to the fact that the temperature difference is large is avoided.

The invention provides a preparation method of a Dai flavor red beancurd sour and hot cold pickled juice seasoning, which comprises the following steps: A) stir-frying carbonated beverage, pepper, citronella, garlic, cyphomandra betony and mint in a pot, and turning off fire; b) mixing the concentrated green lemon juice, fish sauce and starch to obtain a mixed material; c) adding the tomato sauce, the Mexican chili sauce, the fermented bean curd juice, the white granulated sugar, the edible salt, the chicken essence seasoning, the yeast extract and the mixed materials into a pot, and stirring to obtain a semi-finished seasoning product; and D) carrying out hot filling and sterilization on the semi-finished product seasoning to obtain the Dai flavor red beancurd sour and hot cold soaking juice seasoning. A variety of fresh raw materials such as capsicum frutescens, garlic, fresh citronella, fresh mint and the like are utilized, special raw and auxiliary materials such as Mexican chili sauce, carbonated beverage and the like are supplemented, and a standardized manufacturing process is adopted, so that the Dai flavor red beancurd sour and hot cold soaking juice seasoning product which is unique in taste, sour and hot, tasty and refreshing, has smoky flavor and is stable in quality is manufactured.

The utility model discloses bean curd dicing and forming equipment for fermented bean curd processing and production, and relates to the technical field of food processing, the bean curd dicing and forming equipment comprises a box body, an adjusting assembly is mounted in the box body, the adjusting assembly comprises a moving assembly and a pull-back assembly, and the moving assembly comprises six sliding plates which are slidably connected to the inner wall of a mounting frame; the top end of one sliding plate is fixedly connected with a fixing block, the outer wall of one sliding plate is rotationally connected with a connecting rod set through the fixing block, and the sliding plate is slidably connected with four first sliding blocks through the connecting rod set. According to the bean curd cutting device, the distance between the cutting wires is changed through the adjusting assembly, bean curd blocks meeting different specification requirements are cut out, a production enterprise does not need to purchase multiple sets of equipment or parts for orders of different specifications, the equipment purchase cost and inventory pressure are reduced, the downtime caused by replacement of the assembly parts is shortened, and the production efficiency is improved.

The utility model relates to the technical field of fermented bean curd fermentation, and discloses a fermented bean curd fermentation tank which comprises a fermentation tank body, an observation window is connected to one side of the front face of the fermentation tank body in an embedded mode, stand columns are fixedly connected to the two sides of the fermentation tank body, and electric lifting rods are connected to the tops of the stand columns in an embedded mode. The top end of the electric lifting rod is fixedly connected with a sealing top cover, and the bottom end of the sealing top cover is provided with a multi-layer shelf assembly. According to the utility model, through the zymophyte liquid box, the liquid pump and the rotary spraying assembly, the driven gear meshed with the driving gear is driven by the driving motor to drive the rotary liquid pipe to rotate synchronously, so that the rotary liquid pipe is positioned among the plurality of net racks and is provided with the spraying branch pipes with the plurality of atomizing nozzles; zymophyte liquid can be uniformly sprayed on the outer surfaces of a plurality of bean curd blocks placed on a plurality of layers of net racks, so that the inoculation and fermentation efficiency of strains is improved.

The invention discloses a control assembly, a fermented bean curd bottling device and a fermented bean curd bottling control system, and belongs to the field of fermented bean curd processing. A manipulation assembly including; the device comprises a control handle, and further comprises a mounting plate fixedly arranged at the lower end of the control handle; the first electric telescopic rod is fixedly arranged at the lower end of the mounting plate; the contact pin is fixedly arranged at the output end of the first electric telescopic rod; the second electric telescopic rods are symmetrically and fixedly connected to the lower end of the mounting plate; according to the device, the distance between the push plate and an object can be accurately and automatically judged, the push plate can be adjusted and controlled, automatic insertion and extraction can be carried out, button control is not needed, damage caused by the fact that the push plate excessively extrudes the object during manual operation is effectively prevented, manual slow movement is not needed to enable the push plate to be attached to the object, and then the insertion and extraction efficiency is effectively improved.

The invention discloses an intelligent fermented bean curd production equipment productivity optimization management system, and the system comprises a data collection module which is used for forming a standardized production data set; the data preprocessing module is used for generating a preprocessed production data set; the dynamic optimization target building module is used for building a dynamic productivity optimization target function according to the preprocessed production data set; the global optimization calculation module is used for performing global search optimization on the dynamic productivity optimization objective function by using an improved ant colony optimization algorithm to generate a preliminary optimization scheme containing equipment operation parameter candidate solutions; the local optimization calculation module is used for generating a final dynamic productivity optimization scheme by taking the preliminary optimization scheme as input; and the operation control module is used for realizing optimal management of the productivity of the intelligent fermented bean curd production equipment according to a final dynamic productivity optimization scheme. According to the invention, the productivity optimization efficiency of fermented bean curd production equipment under complex working conditions is effectively improved.

The invention discloses hair rubbing and drying equipment for fermented bean curd production, which comprises a rubber screen, a first conveying line, a hair rubbing assembly, a turning conveying line, a second conveying line, a drying device and a third conveying line, the discharging end of the turning conveying line is connected to the feeding end of the second conveying line, the discharging end of the second conveying line is connected to a feeding port of the drying device, the discharging end of the drying device is connected to the feeding end of the third conveying line, and the first conveying line and the second conveying line are each provided with the hair rubbing assembly. The full-automatic beancurd blank rubbing machine realizes automatic beancurd blank rubbing on a whole plate, replaces manual work, liberates labor force, improves efficiency and improves enterprise competitiveness.

The utility model discloses a partition plate used for separating fermented bean curds and a containing bottle, and belongs to the technical field of food packaging, the partition plate is placed in a bottle body, the partition plate comprises a support and partition pieces fixedly connected with the support into a whole, and the multiple partition pieces are fixedly arranged on the support in the circumferential direction with the axis of the support as the center. A containing space used for containing fermented bean curds is formed between every two adjacent partition pieces and the bottle body. After the partition plates are placed in the bottle body, the fermented bean curds with the corresponding sizes are placed in the containing space so as to separate the fermented bean curds on the same horizontal layer, and the situation that the fermented bean curds are not formed due to horizontal collision between the fermented bean curds in the transportation process is avoided.

The present application relates to the technical field of microbial fermentation, and relates to a production process of microbial fermented sufu. Proteases produced by microorganisms can decompose proteins in tofu into small molecular peptides and amino acids, and lipases can hydrolyze fats into glycerol and fatty acids. These decomposition products not only increase the types of nutrients in tofu, but also make it more easily digested and absorbed, thereby endowing sufu with unique flavor and taste. The prepared sufu utilizes the joint action of microorganisms in the fermentation process to produce various flavor substances, such as acetic acid, esters, 2-phenylethanol and the like, further enriching the flavor of sufu, realizing low salinization, and microbial fermentation can effectively prolong the shelf life of sufu and maintain its quality.

The utility model discloses a fermented bean curd dicing device which comprises a conveying belt used for conveying fermented bean curd and a U-shaped frame, the U-shaped frame is installed over the conveying belt in a sliding mode, first hydraulic cylinders are symmetrically and fixedly installed on the two sides of an inner cavity of the U-shaped frame, and sliding plates are symmetrically installed in the inner cavity of the U-shaped frame in the vertical direction in a sliding mode. The power output ends of the two first hydraulic cylinders are fixedly connected with the middles of the sides, away from each other, of the two sliding plates correspondingly, sliding grooves are formed in the middles of the sides of the two sliding plates in the vertical direction, and a plurality of sliding grooves are formed in the adjacent sides of the two sliding plates with the middles of the sliding grooves as the symmetric center. The multiple sliding grooves are obliquely formed in the direction away from the sliding grooves. Through mutual cooperation of the parts, the cutting size of the fermented bean curd can be adjusted conveniently, the mold does not need to be replaced, the adaptation rate of the mold is increased, and the production cost is reduced.