CN107801916A - A kind of day shellfish preparation method for improving mouthfeel - Google Patents
A kind of day shellfish preparation method for improving mouthfeel Download PDFInfo
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- CN107801916A CN107801916A CN201710994673.7A CN201710994673A CN107801916A CN 107801916 A CN107801916 A CN 107801916A CN 201710994673 A CN201710994673 A CN 201710994673A CN 107801916 A CN107801916 A CN 107801916A
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- 235000015170 shellfish Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims description 87
- 235000010469 Glycine max Nutrition 0.000 claims description 87
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 80
- 239000000203 mixture Substances 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 241000235527 Rhizopus Species 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 241000726811 Carpinus betulus Species 0.000 claims description 6
- 244000252132 Pleurotus eryngii Species 0.000 claims description 6
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 6
- 240000006794 Volvariella volvacea Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 5
- 244000003416 Asparagus officinalis Species 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 238000004080 punching Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 244000205939 Rhizopus oligosporus Species 0.000 description 2
- 235000000471 Rhizopus oligosporus Nutrition 0.000 description 2
- 240000005384 Rhizopus oryzae Species 0.000 description 2
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000007983 food acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 244000193174 agave Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of day shellfish preparation method for improving mouthfeel, when making day shellfish, adds edible fungus cluster class, to solve the problems, such as that existing day shellfish mouthfeel is single, and the day shellfish mouthfeel made by the inventive method is changeable, has voluptuousness when edible, has chewy texture, make day shellfish mouthfeel more abundant.In addition, it is easier to people's receiving by the day shellfish being improved to mouthfeel and eats.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of day shellfish preparation method for improving mouthfeel.
Background technology
Its shellfish (tempeh) is a kind of traditional food from Indonesia, also known as day training, red shellfish etc..Its shellfish is a kind of natural
The bean product of fermentation, it is the few spore rhizopus (Rhizopus in rhizopus fungi to make one of main bacteria seed of day shellfish
oligosporus).Traditional day shellfish is that rhizopus fungi is seeded to the dehulled soybeans boiled, then inoculated with Banana Leaf cladding
Soybean, by one to two day ferment, resulting white cake food.The soybean day shellfish made of soybean is main material, because
Can be one of Main Foods of vegetarian diet personage's panning protein as the substitute of meat containing abundant protein.
The making raw material of traditional day shellfish is soya bean, and its soft mouth feel is single, lacks chewy texture and mouthfeel change.Have at present
A day shellfish is made by the use of other five cereals as raw material, black soya bean, red bean, brown rice, wheat five cereals are added such as in soya bean
Class raw material makes jointly.Although the day shellfish mouthfeel slight change made by five cereals, but still it is not satisfactory, its overall mouth feel is still
It is so more soft, without chewy texture, it is impossible to meet requirement of all ages time crowd for day shellfish mouthfeel.
Therefore, there is a need in the art for being improved to day shellfish mouthfeel, to meet all ages time crowd for day shellfish mouthfeel
Requirement, be advantageous to its promote and be accepted and eat.
The content of the invention
It is an object of the invention to provide a kind of day shellfish preparation method for improving mouthfeel, to solve existing day shellfish mouthfeel list
One the problem of, and the day shellfish mouthfeel made by the inventive method is changeable, has voluptuousness when edible, has chewy texture, makes a day shellfish mouthfeel
It is more abundant.In addition, it is easier to people's receiving by the day shellfish being improved to mouthfeel and eats.
To achieve the above object, the present invention proposes a kind of day shellfish preparation method for improving mouthfeel, and the preparation method includes
The following steps：
(1) soya bean 5kg is chosen, soaks 8-14 hours at room temperature；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water to cover soya bean, soya bean is boiled into 30-40min；
(4) 300-500g fresh food mushrooms are selected, stripping and slicing, chopping is cleaned or dices, 140-155 DEG C of baking box or micro-wave oven
4-6 minutes are toasted, obtain toasting mushroom；
(5) pull soya bean out, soya bean is spread out dry it is anhydrous to surface, then add baking mushroom, add light-coloured vinegar 120ml,
Stir and dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into valve bag, the punching of valve bag two sides；
(8) valve bag of the soya bean mushroom mixture ferment at constant temperature 24-32 hours at 28-32 DEG C are loaded into, to soya bean bacterium
Mushroom mixture surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
Further, room temperature described in step (1) is 10-35 DEG C.Soak time is selected according to room temperature, it is white with soya bean inside
Core is not defined firmly.
Further, step (3) Zhong Jiashui covers soya bean 2-10cm, and preferably plus water covers soya bean 5-8cm.Specific amount of water
Rule of thumb it can be obtained with experiment, make it that soya bean is constantly under liquid level during soya bean is boiled.For example, water can be added
3-5kg realizes the effect above.
Further, fresh food mushroom used is selected from mushroom, pleurotus eryngii, white beech mushroom, straw mushroom, asparagus in step (4)
Or its any combination.But not limited to this, other edible fungus clusters can also be used.
Such as select mushroom to dice, then mushroom fourth is reached the size of the soybean grain after boiling after above-mentioned oven cooking cycle.
Further, fresh food mushroom used can use dry product edible fungus cluster to substitute in step (4).Such as use dry product
Edible fungus cluster, softening need to be soaked in advance.Its weight is 150-250g when using dry product edible fungus cluster.
Further, fresh food mushroom used can use fresh food mushroom and dry product edible fungus cluster in step (4)
Mixing mushroom substitute so that finished product day shellfish taste and flavor produce more evolutions.The weight of wherein fresh food mushroom is
150-250g, the weight of dry product edible fungus cluster is 80-120g, and part by weight is preferably 2:1.
Further, the light-coloured vinegar added in step (5) can be substituted for the food acids such as lactic acid or lactic acid bacteria or can produce
The edible raw material of food acids, the effect after addition should be such that the raw material pH before addition day shellfish bacterium adjusts to 4-5.Alternatively, this mistake
Journey can also add a small amount of flour, be preferred with the addition of 1% soya bean weight.
Further, light-coloured vinegar also can the sub stage addition of cooked beans in step (3).
Further, the day shellfish bacterium used in step (6) is few spore rhizopus (Rhizopus oligosporus),
Part Rhizopus oryzae (Rhizopus oryzae) or other, which can be added, can make a day rhizopus for shellfish fermentation.
Further, valve bag used is No. 6 valve bags in step (7), and size is 170mm × 120mm；Use preceding progress
Sterilization, the sterilization can use the medicinal alcohol of 75% concentration to carry out.Also can with the valve bags of other models or it is ventilative and
The materials such as the leaf of soya bean mixture can be wrapped.
Further, valve bag two sides is punched in step (7), aperture 0.1-1mm, pitch of holes 1-2cm.
Further, ferment at constant temperature is carried out 28 hours at 30 DEG C in step (8).
In order to realize the purpose of the present invention, technical solution of the present invention when making day shellfish, add edible fungus cluster class, it is optional but
Mushroom, pleurotus eryngii, white beech mushroom, straw mushroom, asparagus etc. are not limited to, mushroom is cleaned, stripping and slicing as needed, chopping or is diced,
So that finished product day shellfish mouthfeel is more changeable.If using dry product mushroom, need to soak in advance.Ready mushroom be put into baking box,
Micro-wave oven etc. is baked or upper steamer cooks, and preferably baking box is baked.Ripe mushroom spreading for cooling to room temperature, surface is anhydrous, overall more dry
It is dry.Made together by dried mushroom and after making such as soya bean mixing of raw material used in day shellfish.
The inventive method has the following advantages that：
1st, the present invention has obtained the mouth for being different from beans and dairy products day shellfish using edible fungus cluster as day shellfish dispensing
Sense；
2nd, a day shellfish mouthfeel is significantly improved, makes have chewy texture when its shellfish is edible, there is voluptuousness, it is more flavoursome；
3rd, by different edible fungus cluster species, the collocation of dry and wet product and the change of knife work, make day shellfish mouthfeel more abundant, it is full
Requirement of the sufficient all ages time crowd for day shellfish mouthfeel, be advantageous to it and promote and be accepted and eat.
Embodiment
The inventive method is illustrated below by specific embodiment.It should be understood that following examples are only used for
The bright present invention, but it is not limited to the scope of the present invention.Wherein used day shellfish bacterium is few spore rhizopus (Rhizopus
oligosporus)。
Embodiment 1
The day shellfish preparation method for improving mouthfeel in the present embodiment comprises the following steps：
(1) soya bean 5kg is chosen, is soaked 12 hours at 20 DEG C；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) the new fresh mushrooms of 400g are selected, cleans and dices, 150 DEG C of baking box toasts 5 minutes, obtains toasting mushroom fourth；
(5) pull soya bean out, spread out dry it is anhydrous to surface, then add baking mushroom fourth, add light-coloured vinegar 120ml, stirring
Uniformly dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, valve bag two sides is beaten
Hole, aperture 0.3mm, pitch of holes 1cm；
(8) valve bag of soya bean mushroom mixture ferment at constant temperature 32 hours at 28 DEG C are loaded into, are mixed to soya bean mushroom
Thing surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
Embodiment 2
The day shellfish preparation method for improving mouthfeel in the present embodiment comprises the following steps：
(1) soya bean 5kg is chosen, is soaked 10 hours at 25 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) the fresh pleurotus eryngiis of 200g, the fresh white beech mushrooms of 200g and the fresh straw mushrooms of 100g are selected, cleans stripping and slicing, 155 DEG C of baking box
Baking 5 minutes, obtain mixing baking mushroom；
(5) pull soya bean out, spread out dry it is anhydrous to surface, then add mixing baking mushroom, add light-coloured vinegar 120ml, stir
Mix and uniformly dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, valve bag is two-sided to be beaten
Hole, aperture 0.4mm, pitch of holes 1cm；
(8) valve bag of soya bean mushroom mixture ferment at constant temperature 30 hours at 29 DEG C are loaded into, are mixed to soya bean mushroom
Thing surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
Embodiment 3
The day shellfish preparation method for improving mouthfeel in the present embodiment comprises the following steps：
(1) soya bean 5kg is chosen, is soaked 13 hours at 15 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.8kg, cover soya bean 6cm；
(4) the fresh asparagus of 200g and 50g dry product mushrooms are selected, dry product mushroom is soaked, softened in advance.Asparagus is cleaned
Chopping (segment), mushroom is diced, and 140 DEG C of baking box toasts 6 minutes, obtains mixing baking mushroom；
(5) pull soya bean out, spread out dry it is anhydrous to surface, then add mixing baking mushroom, add light-coloured vinegar 120ml, stir
Mix and uniformly dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, valve bag is two-sided to be beaten
Hole, aperture 0.6mm, pitch of holes 1.2cm；
(8) valve bag of soya bean mushroom mixture ferment at constant temperature 28 hours at 30 DEG C are loaded into, are mixed to soya bean mushroom
Thing surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
Embodiment 4
The day shellfish preparation method for improving mouthfeel in the present embodiment comprises the following steps：
(1) soya bean 5kg is chosen, is soaked 9 hours at 30 DEG C；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 4.5kg, cover soya bean 8cm；
(4) the fresh white beech mushrooms of 100g, 30g dry product mushrooms, 30g dry products pleurotus eryngii and 40g dry product straw mushrooms, dry product mushroom are selected
It is soaked, softens in advance.White beech mushroom is cleaned into chopping, mushroom, pleurotus eryngii and straw mushroom are diced, and 155 DEG C of baking box or micro-wave oven toast 4 points
Clock, obtain mixing baking mushroom；
(5) pull out soya bean spread out dry it is anhydrous to surface, then add mixing baking mushroom, add lactic acid, adjust pH value
To 5, stir and dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, valve bag is two-sided to be beaten
Hole, aperture 0.8mm, pitch of holes 1.5cm；
(8) valve bag of soya bean mushroom mixture ferment at constant temperature 26 hours at 31 DEG C are loaded into, are mixed to soya bean mushroom
Thing surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
Embodiment 5
The day shellfish preparation method for improving mouthfeel in the present embodiment comprises the following steps：
(1) soya bean 5kg is chosen, is soaked 14 hours at 10 DEG C, it is not hard to the white core in soya bean inside；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water 3.5kg, cover soya bean 5cm；
(4) 100g dry product mushrooms are selected, is soaked, softens in advance.Then stripping and slicing is cleaned, 150 DEG C of micro-wave oven toasts 5 minutes,
Obtain toasting mushroom；
(5) pull soya bean out, spread out and dry anhydrous to surface, then add baking mushroom, add light-coloured vinegar 120ml, stirring is equal
It is even to dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain soya bean mushroom
Mixture；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into No. 6 valve bags, valve bag is two-sided to be beaten
Hole, aperture 1mm, pitch of holes 2cm；
(8) valve bag of soya bean mushroom mixture ferment at constant temperature 24 hours at 32 DEG C are loaded into, are mixed to soya bean mushroom
Thing surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
The day shellfish of the improvement mouthfeel obtained in above-described embodiment 1-5 has chewy texture when edible, there is voluptuousness, more flavoursome；In addition
By the change of edible fungus cluster, dry and wet product and knife work, make day shellfish mouthfeel more abundant, meet all ages time crowd for day
The requirement of shellfish mouthfeel, be advantageous to it and promote and be accepted and eat.
Although above with general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. a kind of day shellfish preparation method for improving mouthfeel, it is characterised in that the preparation method comprises the following steps：
(1) soya bean 5kg is chosen, soaks 8-14 hours at room temperature；
(2) soaked soya bean is removed the peel；
(3) soya bean after peeling is put into pot, adds water to cover soya bean, soya bean is boiled into 30-40min；
(4) 300-500g fresh food mushrooms are selected, stripping and slicing, chopping is cleaned or dices, the 140-155 DEG C of baking of baking box or micro-wave oven
4-6 minutes, obtain toasting mushroom；
(5) pull soya bean out, soya bean is spread out dry it is anhydrous to surface, then add baking mushroom, add light-coloured vinegar 120ml, stirring
Uniformly dry；
(6) gains in step (5) are put into container, add day shellfish bacterium 110g, be well mixed and obtain the mixing of soya bean mushroom
Thing；
(7) soya bean mushroom mixture in step (6) is often weighed 200 grams and be fitted into valve bag, the punching of valve bag two sides；
(8) valve bag of the soya bean mushroom mixture ferment at constant temperature 24-32 hours at 28-32 DEG C are loaded into, are mixed to soya bean mushroom
Compound surface is covered with white hypha, terminates fermentation, obtains improving the day shellfish product of mouthfeel.
2. according to claim 1 day shellfish preparation method, it is characterised in that room temperature described in step (1) is 10-35 DEG C.
3. according to claim 1 day shellfish preparation method, it is characterised in that step (3) Zhong Jiashui covers soya bean 2-10cm.
4. according to claim 1 day shellfish preparation method, it is characterised in that fresh food mushroom choosing used in step (4)
From mushroom, pleurotus eryngii, white beech mushroom, straw mushroom, asparagus or its any combination.
5. according to claim 1 day shellfish preparation method, it is characterised in that by fresh food mushroom used in step (4)
Substituted with dry product edible fungus cluster, dry product edible fungus cluster weight is 150-250g.
6. according to claim 1 day shellfish preparation method, it is characterised in that by fresh food mushroom used in step (4)
Substituted with fresh food mushroom and the mixing mushroom of dry product edible fungus cluster, wherein the weight of fresh food mushroom is 150-250g,
The weight of dry product edible fungus cluster is 80-120g.
7. according to claim 1 day shellfish preparation method, it is characterised in that the day shellfish bacterium used in step (6) is widow
Spore rhizopus.
8. according to claim 1 day shellfish preparation method, it is characterised in that valve bag used is No. 6 self-styled in step (7)
Bag, size is 170mm × 120mm, is carried out disinfection before use, and the sterilization is carried out using the medicinal alcohol of 75% concentration.
9. according to claim 8 day shellfish preparation method, it is characterised in that valve bag two sides surface is punched in step (7),
Aperture 0.1-1mm, pitch of holes 1-2cm.
10. according to claim 1 day shellfish preparation method, it is characterised in that ferment at constant temperature enters at 30 DEG C in step (8)
Row 28 hours.
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| CN109362835A (en) * | 2018-12-10 | 2019-02-22 | 渤海大学 | A kind of full cotyledon soybean solid-state fermented hypha biscuit and preparation method thereof |
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|---|---|---|---|---|
| CN109362835A (en) * | 2018-12-10 | 2019-02-22 | 渤海大学 | A kind of full cotyledon soybean solid-state fermented hypha biscuit and preparation method thereof |
| CN109362835B (en) * | 2018-12-10 | 2021-11-02 | 渤海大学 | Whole-cotyledon soybean solid-state fermentation hypha biscuit and preparation method thereof |
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Application publication date: 20180316 |