CN106417665A - Production method of creamy fermented bean curd - Google Patents
Production method of creamy fermented bean curd Download PDFInfo
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- CN106417665A CN106417665A CN201611042455.5A CN201611042455A CN106417665A CN 106417665 A CN106417665 A CN 106417665A CN 201611042455 A CN201611042455 A CN 201611042455A CN 106417665 A CN106417665 A CN 106417665A
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- bean curd
- fermented bean
- semen sojae
- sojae atricolor
- paste form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention provides a production method of creamy fermented bean curd, comprising: mixing well soybean flour and water to obtain fermentation material; adding pectinase and cellulase to the fermentation material, enzymatically hydrolyzing at 40-55 DEG C for 2-4 h, and sterilizing to obtain primary hydrolysate; adding Bacillus subtilis and Micrococcus luteus to the primary hydrolysate, enzymatically hydrolyzing at 35-45 DEG C for 8-18 h, and sterilizing to obtain secondary hydrolysate; adding rice saccharified liquid, soy sauce aroma enhancing yeast and lactic acid bacteria to the secondary hydrolysate, performing aroma-enhancing enzymatic hydrolysis at 40-55 DEG C for 20-30 h, and sterilizing to obtain mixed fermentation broth; flavoring and thickening the mixed fermentation broth to obtain the creamy fermented bean curd. The creamy fermented bean curd has little edible salt and good flavor, is significantly lower in salinity than common fermented bean curd, is better in health and safety, takes short time to produce, and has higher industrial production value.
Description
Technical field
The invention belongs to fermented bean curd technical field is and in particular to a kind of preparation method of paste form fermented bean curd.
Background technology
Fermented bean curd also known as fermented bean curd, are a kind of fermentable bean products that Ancient Times in China working people creates, its because
Fine and smooth, nutritious, the fresh perfume of quality is good to eat, lower-price characteristic, deep liked by broad masses, the nutritive value of fermented bean curd and product
Taste is similar to cheese, has multiple proteins and amino acidses nutrient substance, has the title of Chinese cheese.
Existing tradition fermented bean curd mostly is block bean curd milk product, and the volume of block bean curd is larger, and the mycete as fermentation is difficult
To immerse the inside of bean curd tissue, therefore need longer pickling and fermentation time, and peculiar as protein degradation, formation fermented bean curd
The Main Stage of local flavor, the after fermentation cycle of traditional fermented bean curd needs 2 ~ 6 months, and even up to 1 year, the production cycle was longer,
Production cost is higher.Moreover Traditional bulk fermented bean curd, generally also with the blank process that salts down before after fermentation, needs using highly concentrated
The Sal of the degree base that carries out salting down gives fermented bean curd uniqueness flavour and the anticorrosion needs meeting in long-time after fermentation time course, so high
The usage amount of concentration Sal makes prepared fermented bean curd salinity high, brings healthy hidden danger to consumer, does not meet modern society
The food less salt health requirements advocated, thus there is certain weak point.
Content of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is：For existing fermented bean curd
Need longer pickling and fermentation time, the production technology time is long, and needs in a large number using Sal in preparation process, to consumer
Bring the technical problem of healthy hidden danger, and provide that a kind of time production cycle is short, salinity is low, excellent in flavor, healthy and safe property
Can more preferably paste form fermented bean curd preparation method.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of preparation method of paste form fermented bean curd, bag
Include following steps：
1）By Semen sojae atricolor powder and water mix homogeneously, obtain fermentation raw material；
2）To step 1）Add pectase and cellulase, after enzymolysis processing 2 ~ 4 h at 40 ~ 55 DEG C in the fermentation raw material obtaining
Sterilization treatment, obtains a hydrolyzed solution；
3）To step 2）Add bacillus subtilises and micrococcus luteuses in the hydrolyzed solution obtaining, digest at 35 ~ 45 DEG C
Sterilization treatment after reaction 8 ~ 18 h, obtains secondary hydrolyzed solution；
4）To step 3）Rice saccharified liquid, soy sauce aroma yeast and lactic acid bacteria is added, in 40 ~ 50 DEG C in the secondary hydrolyzed solution obtaining
Sterilization treatment after lower flavouring enzyme digestion reaction 20 ~ 30 h, obtains mixed fermentation liquid；
5）To step 4）The mixed fermentation liquid obtaining is seasoned, and adds food thickening agent in seasoned mixed fermentation liquid
Carry out thickening process, described paste form fermented bean curd is obtained.
The present invention is directed in existing bulk fermented bean curd preparation process to be needed using a large amount of Sal, and salt down base and fermentation time
Long, the bad technical problem of process time length, healthy and safe property, and break through innovation and propose a kind of fermented beancurd paste, this
Invention be used Semen sojae atricolor powder as bean curd milk fermentation primary raw material, first adopt pectase and cellulase to the pectin in Semen sojae atricolor powder with
Cellulose is digested, and so that the viscosity of Semen sojae atricolor powder fermentation raw material liquid is declined, cellulase hydrolysis, reduces cellulose to Semen sojae atricolor inside
Histiocytic constraint effect, process is quicker so that late protein is digested etc., and the present invention is subsequently using bacillus subtilises
It is combined with micrococcus luteuses and the protein in Semen sojae atricolor is digested, make protein digestion be amino acidses material, have additional nutrients
Hydrolyzed solution no bitter taste and fishy smell that the complex enzyme zymohydrolysis that composition, raising local flavor, and the present invention use produce, excellent in flavor, to
In hydrolyzed solution after protein digestion add rice saccharified liquid to provide good yeasting, and add soy sauce aroma yeast and
Lactic acid bacteria carries out flavouring enzyme digestion reaction to hydrolyzed solution, makes to produce the flavor substances such as more esters in hydrolyzed solution, increases mixing and sends out
The fragrance of zymotic fluid, the paste form fermented bean curd local flavor obtaining through above-mentioned enzymolysis process is close with common white side's beancurd preserved flavour, cream of the present invention
In shape fermented bean curd, the addition of Sal is only by seasoning process, and the addition of Sal is few, and prepared paste form fermented bean curd is substantially rotten than commonly
Breast saline taste reduce, more convenient consumer individually eats dishes without rice or wine to eat, and the low health to consumer of salt content also will not bring strong
Health threatens, and the present invention is used Semen sojae atricolor powder to be fermented as dominant fermentation raw material, and fermentation time is shorter, and the technique consuming time is short,
There is more preferable commercial production be worth.
Further, step 1）Described in the mass volume ratio of Semen sojae atricolor powder and water be 1 g：10~20 mL.Using such material
Water ratio, provides suitable reaction environment for subsequently various enzyme digestion reactions, and avoids and add that water is more to make prepared paste rotten
Newborn water content is high, for flowing watery it has not been convenient to smear edible problem.
Further, step 2）The addition of middle pectase is the 0.2 ~ 0.5% of described Semen sojae atricolor powder quality, the adding of cellulase
Dosage is the 0.5 ~ 0.8% of described Semen sojae atricolor powder quality.Using such addition, the pectin in Semen sojae atricolor can be made substantially to be digested
Remove, so that the viscosity of fermentation liquid is reduced, it is to avoid the high enzyme of fermentation broth viscosity is difficult to contact with soyabean tissue, the asking of longer fermentation times
Topic, makes the cellulose being enclosed in around internal cell tissue in Semen sojae atricolor substantially be digested, so that more protein in Semen sojae atricolor is entered
Enter in fermentation liquid and subsequently digested, obtain nutritive value and the more preferable fermented bean curd of local flavor.
As optimization, step 3）The total addition level of middle bacillus subtilises and micrococcus luteuses is described Semen sojae atricolor powder quality
2 ~ 4%, the mass ratio of described bacillus subtilises and micrococcus luteuses is 1：1~2.Digested using so compounding antibacterial,
Can make that in Semen sojae atricolor, protein is broken down into peptide and aminoacid is more thorough, and the aminoacid obtaining no bitter taste and beany flavor etc.
Abnormal flavour, local flavor is more preferable.
As optimization, step 4）Described in the volume ratio of rice saccharified liquid and described secondary hydrolyzed solution be 3 ~ 7 mL：1000
mL；Described rice saccharified liquid is rice, amylase and water according to 1 g：0.01~0.03 g：The mass volume ratio mixing of 10 ~ 15mL
Digest 3 ~ 5 h at 50 ~ 70 DEG C and obtain.The less problem of carbon source material in fermentation liquid can be made up using rice saccharified liquid,
Make the nutrient substance of fermentation liquid more meet the condition that follow-up flavouring ferments, make follow-up flavouring reaction more abundant.
Further, step 4）The addition of middle soy sauce aroma yeast is the 0.3 ~ 0.5% of described Semen sojae atricolor powder quality, lactic acid
The addition of bacterium is the 0.2 ~ 0.3% of described Semen sojae atricolor powder quality.As such, it is possible to be generated more using the sugar in fermentation liquid and aminoacid
The flavor substances such as many Esters, give paste form fermented bean curd level more rich mouthfeel.
As another optimization, step 5）Middle use Sal, white sugar, monosodium glutamate and Chinese liquor are seasoned, described Sal, white sugar,
The mass volume ratio of monosodium glutamate, Chinese liquor and mixed fermentation liquid is 3 ~ 5 g：0.5~2 g：0.5~1.5 g：2~3 mL：100 mL.So
The fresh perfume of fermented bean curd that seasoning obtains is good to eat, and organoleptic properties are more preferable.
Optimize as another, step 5）Middle interpolation Carboxymethyl cellulose sodium and xanthan gum in seasoned mixed fermentation liquid
Carry out thickening process, wherein, the mass volume ratio of described Carboxymethyl cellulose sodium, xanthan gum and mixed fermentation liquid is 1.5 ~ 3.5
g：0.4~0.9 g：100 mL.As such, it is possible to improve the liquidity of composite fermentation liquid, increase the viscosity of composite fermentation liquid, make
Paste form fermented bean curd is more convenient to smear use, meets the general understanding to fermented bean curd for the consumer.
Compared to existing technology, the present invention has the advantages that：
1st, the present invention is used Semen sojae atricolor powder as bean curd milk fermentation primary raw material, first adopts pectase and cellulase in Semen sojae atricolor powder
Pectin and cellulose digested, so that the viscosity of Semen sojae atricolor powder fermentation raw material liquid is declined, cellulase hydrolysis, subsequently using hay
Bacillus cereuss and micrococcus luteuses are combined and the protein in Semen sojae atricolor are digested, and make protein digestion be amino acidses material,
Have additional nutrients composition, improves local flavor, adds rice saccharified liquid to provide good fermentation in the hydrolyzed solution after protein digestion
Environment, and add soy sauce aroma yeast and lactic acid bacteria and carry out flavouring enzyme digestion reaction to hydrolyzed solution, makes to produce in hydrolyzed solution more
The flavor substances such as esters, increase the fragrance of mixed fermentation liquid, the paste form fermented bean curd local flavor obtaining through above-mentioned enzymolysis process with common
Square beancurd preserved flavour is close in vain.
2nd, in paste form fermented bean curd of the present invention, the addition of Sal is only by seasoning process, few, the prepared cream of the addition of Sal
Shape fermented bean curd substantially ratio common fermented bean curd saline taste reduce, more convenient consumer individually eats dishes without rice or wine to eat, and salt content low to consumer
Health also will not bring health threat.
3rd, the present invention is used Semen sojae atricolor powder to be fermented as dominant fermentation raw material, and fermentation time is shorter, and technique expends the time
Short, will shorten the production time in 5 days, need the production time of some months with traditional bean curd breast compared with, fermented bean curd is greatly shortened
Production procedure, there is more preferable commercial production and be worth.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.The implementation case with the technology of the present invention is being
Under the premise of implemented, now provide detailed embodiment and specific operating process be creative the present invention to be described, but
Protection scope of the present invention is not limited to below example.
Embodiment 1
A kind of preparation method of paste form fermented bean curd, comprises the steps：
1）By Semen sojae atricolor powder and water mix homogeneously, obtain fermentation raw material；Described Semen sojae atricolor powder is 1 g with the mass volume ratio of water：10
mL；
2）To step 1）Add pectase and cellulase in the fermentation raw material obtaining, sterilize after enzymolysis processing 2 h at 40 DEG C
Process, obtain a hydrolyzed solution；The addition of pectase is the 0.2% of described Semen sojae atricolor powder quality, and the addition of cellulase is institute
State the 0.5% of Semen sojae atricolor powder quality；
3）To step 2）Add bacillus subtilises and micrococcus luteuses, enzyme digestion reaction at 35 DEG C in the hydrolyzed solution obtaining
Sterilization treatment after 8 h, obtains secondary hydrolyzed solution；The total addition level of bacillus subtilises and micrococcus luteuses is described Semen sojae atricolor silty
The 2% of amount, the mass ratio of described bacillus subtilises and micrococcus luteuses is 1：1；
4）To step 3）Rice saccharified liquid, soy sauce aroma yeast and lactic acid bacteria is added, at 40 DEG C in the secondary hydrolyzed solution obtaining
Sterilization treatment after flavouring enzyme digestion reaction 20 h, obtains mixed fermentation liquid；Described rice saccharified liquid and the body of described secondary hydrolyzed solution
Long-pending ratio is 3 mL：1000 mL；Described rice saccharified liquid is rice, amylase and water according to 1 g：0.01 g：The quality of 10 mL
Volume ratio mixing digests 3 h at 50 DEG C and obtains；The addition of soy sauce aroma yeast is the 0.3% of described Semen sojae atricolor powder quality, breast
The addition of sour bacterium is the 0.2% of described Semen sojae atricolor powder quality；
5）Using Sal, white sugar, monosodium glutamate and Chinese liquor to step 4）The mixed fermentation liquid obtaining is seasoned, described Sal, white sugar,
The mass volume ratio of monosodium glutamate, Chinese liquor and mixed fermentation liquid is 3 g：0.5 g：0.5 g：2 mL：100 mL, and mix to seasoned
Close and add Carboxymethyl cellulose sodium and xanthan gum in fermentation liquid and carry out thickening process, described Carboxymethyl cellulose sodium, xanthan gum and
The mass volume ratio of mixed fermentation liquid is 1.5 g：0.4 g：100 mL, are obtained described paste form fermented bean curd.
The paste form fermented bean curd local flavor that the present embodiment is obtained is close with common white side's beancurd preserved flavour, but salty compared with for common fermented bean curd
Degree substantially reduces, and palatability more preferably, is more suitable for consumer and eats dishes without rice or wine to eat.The paste form fermented bean curd that the present embodiment is obtained is in integrally cream
Shape, facilitates consumer to smear edible, enables the customer to the food more easily according to oneself for comparing Traditional bulk fermented bean curd
Consumption carrys out taken amount, it is to avoid the inconvenient problem of Traditional bulk fermented bean curd taken amount.
Embodiment 2
A kind of preparation method of paste form fermented bean curd, comprises the steps：
1）By Semen sojae atricolor powder and water mix homogeneously, obtain fermentation raw material；Described Semen sojae atricolor powder is 1 g with the mass volume ratio of water：20
mL；
2）To step 1）Add pectase and cellulase in the fermentation raw material obtaining, sterilize after enzymolysis processing 4 h at 55 DEG C
Process, obtain a hydrolyzed solution；The addition of pectase is the 0.5% of described Semen sojae atricolor powder quality, and the addition of cellulase is institute
State the 0.8% of Semen sojae atricolor powder quality；
3）To step 2）Add bacillus subtilises and micrococcus luteuses, enzyme digestion reaction at 45 DEG C in the hydrolyzed solution obtaining
Sterilization treatment after 18 h, obtains secondary hydrolyzed solution；The total addition level of bacillus subtilises and micrococcus luteuses is described Semen sojae atricolor powder
The 4% of quality, the mass ratio of described bacillus subtilises and micrococcus luteuses is 1：2；
4）To step 3）Rice saccharified liquid, soy sauce aroma yeast and lactic acid bacteria is added, at 50 DEG C in the secondary hydrolyzed solution obtaining
Sterilization treatment after flavouring enzyme digestion reaction 30 h, obtains mixed fermentation liquid；Described rice saccharified liquid and the body of described secondary hydrolyzed solution
Long-pending ratio is 7 mL：1000 mL；Described rice saccharified liquid is rice, amylase and water according to 1 g：0.03 g：The quality of 15 mL
Volume ratio mixing digests 5 h at 70 DEG C and obtains；The addition of soy sauce aroma yeast is the 0.5% of described Semen sojae atricolor powder quality, breast
The addition of sour bacterium is the 0.3% of described Semen sojae atricolor powder quality；
5）Using Sal, white sugar, monosodium glutamate and Chinese liquor to step 4）The mixed fermentation liquid obtaining is seasoned, described Sal, white sugar,
The mass volume ratio of monosodium glutamate, Chinese liquor and mixed fermentation liquid is 5 g：2 g：1.5 g：3 mL：100 mL, and to seasoned mixing
Add Carboxymethyl cellulose sodium and xanthan gum in fermentation liquid and carry out thickening process, described Carboxymethyl cellulose sodium, xanthan gum and mixed
The mass volume ratio closing fermentation liquid is 3.5 g：0.9 g：100 mL, are obtained described paste form fermented bean curd.
The fresh perfume of paste form fermented bean curd local flavor that the present embodiment is obtained is good to eat, and salinity is low, and salinity is moderate, more meets most of consumption
The taste of person.The paste form fermented bean curd that the present embodiment is obtained is in integrally paste, and color and luster is white and moist, facilitates consumer to carry with and smears food
With.
Embodiment 3
A kind of preparation method of paste form fermented bean curd, comprises the steps：
1）By Semen sojae atricolor powder and water mix homogeneously, obtain fermentation raw material；Described Semen sojae atricolor powder is 1 g with the mass volume ratio of water：15
mL；
2）To step 1）Add pectase and cellulase in the fermentation raw material obtaining, sterilize after enzymolysis processing 3 h at 50 DEG C
Process, obtain a hydrolyzed solution；The addition of pectase is the 0.4% of described Semen sojae atricolor powder quality, and the addition of cellulase is institute
State the 0.7% of Semen sojae atricolor powder quality；
3）To step 2）Add bacillus subtilises and micrococcus luteuses, enzyme digestion reaction at 40 DEG C in the hydrolyzed solution obtaining
Sterilization treatment after 12 h, obtains secondary hydrolyzed solution；The total addition level of bacillus subtilises and micrococcus luteuses is described Semen sojae atricolor powder
The 3% of quality, the mass ratio of described bacillus subtilises and micrococcus luteuses is 1：2；
4）To step 3）Rice saccharified liquid, soy sauce aroma yeast and lactic acid bacteria is added, at 45 DEG C in the secondary hydrolyzed solution obtaining
Sterilization treatment after flavouring enzyme digestion reaction 25 h, obtains mixed fermentation liquid；Described rice saccharified liquid and the body of described secondary hydrolyzed solution
Long-pending ratio is 5 mL：1000 mL；Described rice saccharified liquid is rice, amylase and water according to 1 g：0.02 g：The quality of 12 mL
Volume ratio mixing digests 4 h at 60 DEG C and obtains；The addition of soy sauce aroma yeast is the 0.4% of described Semen sojae atricolor powder quality, breast
The addition of sour bacterium is the 0.25% of described Semen sojae atricolor powder quality；
5）Using Sal, white sugar, monosodium glutamate and Chinese liquor to step 4）The mixed fermentation liquid obtaining is seasoned, described Sal, white sugar,
The mass volume ratio of monosodium glutamate, Chinese liquor and mixed fermentation liquid is 4 g：1.5 g：1 g：2.5 mL：100 mL, and mix to seasoned
Close and add Carboxymethyl cellulose sodium and xanthan gum in fermentation liquid and carry out thickening process, described Carboxymethyl cellulose sodium, xanthan gum and
The mass volume ratio of mixed fermentation liquid is 2 g：0.6 g：100 mL, are obtained described paste form fermented bean curd.
The paste form fermented bean curd local flavor salinity that the present embodiment is obtained is moderate, and entrance is continuous sliding, long times of aftertaste, and mouthfeel level is strong.This
The paste form fermented bean curd that embodiment is obtained is in light yellow, attractive color, and tissue is fine and smooth.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, although with reference to relatively
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, the objective without deviating from technical solution of the present invention and scope, and it all should be covered at this
In the middle of the right of invention.
Claims (8)
1. a kind of preparation method of paste form fermented bean curd is it is characterised in that comprise the steps：
1）By Semen sojae atricolor powder and water mix homogeneously, obtain fermentation raw material；
2）To step 1）Add pectase and cellulase, after enzymolysis processing 2 ~ 4 h at 40 ~ 55 DEG C in the fermentation raw material obtaining
Sterilization treatment, obtains a hydrolyzed solution；
3）To step 2）Add bacillus subtilises and micrococcus luteuses in the hydrolyzed solution obtaining, digest at 35 ~ 45 DEG C
Sterilization treatment after reaction 8 ~ 18 h, obtains secondary hydrolyzed solution；
4）To step 3）Rice saccharified liquid, soy sauce aroma yeast and lactic acid bacteria is added, in 40 ~ 50 DEG C in the secondary hydrolyzed solution obtaining
Sterilization treatment after lower flavouring enzyme digestion reaction 20 ~ 30 h, obtains mixed fermentation liquid；
5）To step 4）The mixed fermentation liquid obtaining is seasoned, and adds food thickening agent in seasoned mixed fermentation liquid
Carry out thickening process, described paste form fermented bean curd is obtained.
2. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 1）Described in Semen sojae atricolor powder and water
Mass volume ratio is 1 g：10~20 mL.
3. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 2）The addition of middle pectase is
The 0.2 ~ 0.5% of described Semen sojae atricolor powder quality, the addition of cellulase is the 0.5 ~ 0.8% of described Semen sojae atricolor powder quality.
4. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 3）Middle bacillus subtilises and rattan
Yellow micrococcal total addition level is the 2 ~ 4% of described Semen sojae atricolor powder quality, the mass ratio of described bacillus subtilises and micrococcus luteuses
For 1：1~2.
5. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 4）Described in rice saccharified liquid with
The volume ratio of described secondary hydrolyzed solution is 3 ~ 7 mL：1000 mL；Described rice saccharified liquid is rice, amylase and water are according to 1
g：0.01~0.03 g：The mass volume ratio mixing of 10 ~ 15mL digests 3 ~ 5 h at 50 ~ 70 DEG C and obtains.
6. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 4）The adding of middle soy sauce aroma yeast
Dosage is the 0.3 ~ 0.5% of described Semen sojae atricolor powder quality, and the addition of lactic acid bacteria is the 0.2 ~ 0.3% of described Semen sojae atricolor powder quality.
7. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 5）Middle use Sal, white sugar, taste
Essence and Chinese liquor are seasoned, and the mass volume ratio of described Sal, white sugar, monosodium glutamate, Chinese liquor and mixed fermentation liquid is 3 ~ 5 g：0.5~2
g：0.5~1.5 g：2~3 mL：100 mL.
8. according to claim 1 the preparation method of paste form fermented bean curd it is characterised in that step 5）Middle to seasoned mixing send out
Add Carboxymethyl cellulose sodium and xanthan gum in zymotic fluid and carry out thickening process, wherein, described Carboxymethyl cellulose sodium, xanthan gum and
The mass volume ratio of mixed fermentation liquid is 1.5 ~ 3.5 g：0.4~0.9 g：100 mL.
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| CN107048209A (en) * | 2017-04-14 | 2017-08-18 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN111972499A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Flower fragrance low-salt fermented bean curd paste fermentation production method |
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| CN1698465A (en) * | 2004-05-19 | 2005-11-23 | 中国农业大学 | Manufacturing method for paste form fermented bean curd by enzyme method |
| CN101283772A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | A method for quickly preparing low salt preserved bean curd by fermentation method |
| CN102827771A (en) * | 2012-08-30 | 2012-12-19 | 东北农业大学 | Starter used for producing fermented bean curd and preparation method |
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| CN101283772A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | A method for quickly preparing low salt preserved bean curd by fermentation method |
| CN102827771A (en) * | 2012-08-30 | 2012-12-19 | 东北农业大学 | Starter used for producing fermented bean curd and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048209A (en) * | 2017-04-14 | 2017-08-18 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN111972499A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Flower fragrance low-salt fermented bean curd paste fermentation production method |
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