CN108835271A - A kind of preparation method of less salt oil preserved bean curd - Google Patents
A kind of preparation method of less salt oil preserved bean curd Download PDFInfo
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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
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Abstract
The invention discloses a kind of preparation methods of less salt oil preserved bean curd, belong to food processing field.By the salt content being added in the salting process in the manufacturing process of oil preserved bean curd be sunning after blank quality 5%, it is low that the step of salt content being added when marinated is the 2-6% of blank quality after drying has made salt content, keep the less salt oil preserved bean curd of quality and flavor again simultaneously, so that people do not have to consider whether to will increase hypertension while enjoying delicious oil preserved bean curd again, apoplexy, the risk of gastric cancer and nephrosis, and the less salt oil preserved bean curd distinctive aroma of preparation is mellow and constant, mouthfeel and quality are all good, ensure the safety and controllability of process of producing product, prospects for commercial application is good.
Description
Technical field
The present invention relates to a kind of preparation methods of less salt oil preserved bean curd, belong to food processing field.
Background technique
Fermented bean curd (Fermented bean curd) is using soybean as the processed defibrination of primary raw material, base, cultivation, fermentation
And manufactured seasoning, product of going with rice or bread.Fermented bean curd has the characteristics that full of nutrition, fine and smooth soft and smooth, the delicious and tempting appetite of flavour of quality,
It is the favorite appetizing appetizing food of people and flavouring, highly important position is occupied in bean product.
And salt has four big effects during production of preserved beancurd：1) make ufu pehtze infiltration that moisture be precipitated；2) it assigns rotten
Newborn saline taste；3) inhibit the growth of microorganism, especially miscellaneous bacteria and pathogenic bacteria；4) activity of the enzymes such as protease inhibition, lipase is prevented
Stop the excessive fermentation of fermented bean curd, while delaying the maturity period of fermented bean curd, and then extend the production cycle.
Although salt has the positive effects such as seasoning, antibacterial, hypertension with high salt and adult during production of preserved beancurd
The diseases such as disease are significantly correlated；And salt content is too low, and fermented bean curd quality can be caused loose, and it is easily putrid and deteriorated, so as to cause the peace of fermented bean curd
Full problem.
The characteristic oil preserved bean curd in Yunnan Mouding area likes by In Southwest China consumer, but after oil preserved bean curd fermentation
Phase salt content is greater than 12g/100g fermented bean curd, and over-salty mouthfeel limits the selection of consumer, and excessive intake sodium will increase
The risk of hypertension, apoplexy, gastric cancer and nephrosis.Therefore, production salt content is low, while keeping its product quality and flavor again
Less salt oil preserved bean curd it is necessary.
Summary of the invention
In order to solve the problems, such as that presently, there are the present invention provides a kind of preparation methods of less salt oil preserved bean curd, in less salt item
Ensure the controllability and safety of process of producing product under part.
The present invention provides a kind of preparation method of less salt oil preserved bean curd, and the preparation method includes the following steps：
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, preparation in 10-14 hours of fermenting is solidifying
Gu agent；
(2) preparation of tamarind corruption：Making soy milk in wet method will be used after soybeans soaking, 95-120 DEG C of mashing off 8-15min, cold after filtering
But and inoculating lactic acid bacterium, solidification are made tamarind corruption, are cut into small pieces after 3-5 hours；
(3) preparation of bean curd of fermented：It sprays on mycotic spore suspension to tamarind corruption openpore, it is small that 65-75 is cultivated at 25-30 DEG C
When, blank is made；
(4) preparation of oil preserved bean curd：Blank salt marsh after drying, rinsing, is added condiment and salt is pickled, at 20-28 DEG C
2-5 months are fermented to get arriving finished product, wherein the salt content being added when salt marsh be 5% of blank quality after drying, is added when marinated
The salt content entered is the 2-6% of blank quality after sunning.
Optionally, mould described in the step (3) is to be preserved on 01 18th, 2018 Chinese microorganism strain guarantor
Administration committee's common micro-organisms center is hidden, deposit number is：CGMCC No.15264, preservation address are Chaoyang District, Beijing City north
The institute 3 of occasion West Road 1, Institute of Microorganism, Academia Sinica.
Optionally, mycotic spore suspension concentration described in the step (3) is 105A/mL.
Optionally, the condiment in the step (4) is the rapeseed oil boiled, capsicum and Chinese prickly ash.
Present invention has the advantages that：
It is blank quality after drying by the salt content being added in the salting process in the manufacturing process of oil preserved bean curd
5%, the step of salt content being added when marinated is the 2-6% of blank quality after sunning, to have made salt content low, while keeping again
The less salt oil preserved bean curd of quality and flavor, so that people do not have to consider whether will increase high blood while enjoying delicious oil preserved bean curd again
The risk of pressure, apoplexy, gastric cancer and nephrosis.
Biomaterial preservation information：
Mucor racemosus (Mucor racemosus) was preserved in Chinese microorganism strain preservation pipe on 01 18th, 2018
Reason committee common micro-organisms center, deposit number are：CGMCC No.15264, preservation address：Chaoyang District, Beijing City North Star west
The institute 3 of road 1, Institute of Microorganism, Academia Sinica.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these attached drawings other
Attached drawing.
Fig. 1 is that the sense organ of the less salt oil preserved bean curd of Mucor racemosus (Mucor racemosus) CGMCC No.15264 preparation is fragrant
Gas evaluation result；
Fig. 2 is that the sense organ of the less salt oil preserved bean curd of Mucor racemosus (Mucor racemosus) CGMCC No.15264 preparation is grown
Taste evaluation result；
Fig. 3 is the less salt oil preserved bean curd salt content of Mucor racemosus (Mucor racemosus) CGMCC No.15264 preparation
Measurement result.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with attached drawing to embodiment party of the present invention
Formula is described in further detail.
Embodiment one：The strain separating identification method of Mucor racemosus CGMCC No.15264
(1) it obtains suitable dilution gradient and cultivates
25g is weighed from the oil preserved bean curd of Yunnan Province's Chuxiong Prefecture Mouding spontaneous fermentation, is added to equipped with the equal of 225mL sterile water
In matter bag, 2min is patted with slap type homogenizer；Then 1mL bacterium solution is successively taken to be diluted in 9mL sterile water, by the even liquid of sample
(fluid sample may include stoste) carries out 10 times and is incremented by dilution, makes the sample concentration gradient dilution to 10-5, takes 4 dilutions to be
The even liquid of 102~105 sample (fluid sample includes stoste), each dilution draw the even liquid of 1mL sample in 2 sterile trainings respectively
It supports in ware, the 20mL Potato-dextrose-agar medium for being cooled to 46 DEG C is poured into culture dish in time, and rotate culture dish
It is uniformly mixed it, after agar solidification, culture dish is inverted, 28 DEG C of ± 1 DEG C of culture 5d.
(2) it isolates and purifies
With a connection, typical single colonie is selected, obtains the bacterial strain of merit after repeating this culture Pick operation.
(3) extraction of DNA
1) take the bacterial strain on culture medium in mortar, liquid nitrogen grinding by alcolhol burner flame.
2) ground bacterium is transferred in 1.5mL centrifuge tube, labeled strain title, is added 0.6mL TE (pH 8.0),
It is beaten uniformly with liquid-transfering gun suction, thallus is made sufficiently to suspend.
3) 250 μ L 10%SDS are added, gently reverses and mixes.
4) 3 μ L Proteinase Ks (20ng/ μ L) is added, mixes gently, 37 DEG C of water-bath 1h.
5) 150 μ L 5mol/L NaCl are added, mix gently.
6) 150 μ L 2%CTAB are added, mix gently, 65 DEG C of water-bath 20min.
7) 12000rpm room temperature is centrifuged 20min.
8) supernatant is carefully drawn to new 1.5mL centrifuge tube, and isometric isopropanol is added, mixes well, is placed at room temperature for
The lower 4 DEG C of centrifugations 10min of 30min, 12000rpm.
9) supernatant is sopped up, in blotting paper overhead dry liquids, 750 μ L, 70% ethyl alcohol is added, flicks tube wall, precipitating is made to suspend
And it overturns repeatedly several times, the lower 4 DEG C of centrifugations 2min of 12000rpm.
10) 30 μ L purified waters dissolution precipitating (in water plus Rnase, final concentration 10ng/ μ L) is added in every pipe, flicks pipe with hand
Wall, 4 DEG C of dissolutions are overnight.
(4) electrophoresis detection of DNA
With 1% Ago-Gel and 100V voltage detecting, sample applied sample amount is 3 μ L, Marker bands composition：100bp,
250bp,500bp,750bp,1000bp,2000bp,3000bp,5000bp；750bp band concentration is 60ng/3 μ L.
(5) PCR amplification
18s primer sequence:
ITS1：5'-TCCGTAGGTGAACCTGCGG-3'(SEQ ID NO:1)；
ITS4：5'-TCCTCCGCTTATTGATATGC-3'(SEQ ID NO:2)；
Reaction system is as shown in table 1, and reaction condition is as shown in table 2：
Table 1：Reaction system
Table 2：Reaction condition：
(6) machine is sequenced on, exports peak figure
(7) ITS sequence analyzes and identifies
According to the sequencer address that Hua Da Gene science limited liability company Wuhan Company provides, work is analyzed in conjunction with BLAST
Has (http://www.ncbi.nlm.nih.gov/blast) by separated Mucor ITS sequence (SEQ ID NO:3) with
GenBank/EMBL/DDBJ) corresponding sequence of known bacterial strain is compared identification in database, is analyzed and identified as Mucor racemosus
(Mucor racemosus)CGMCC No.15264.Mucor racemosus CGMCC No.15264 bacterium colony is white macrocolony, bacterium colony side
Edge is in villiform, dry tack free；Mycelial morphological characteristic：Mycelia is without rhizoid, and mycelia is without tabula, and bunchy, Dan Sheng be not numerous for sporangiophore
Close stratification, uprightly, monopodial branching, whole acrospore capsules；Sporangium is big, elliposoidal, a lot of spore containing spore；Spore approximation circle
Shape, size are 3-6 μm.
Embodiment two：The preparation of less salt oil preserved bean curd
1, Mucor racemosus CGMCC No.15264 fermentation less salt oil preserved bean curd
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, ferments 12 hours and prepare solidification
Agent；
(2) preparation of tamarind corruption：Making soy milk in wet method after taking high quality soybean to impregnate, obtains raw soya-bean milk, 105 DEG C of mashing offs after filtering
10min, is cooled to 50 DEG C, and inoculating lactic acid bacterium is made tamarind corruption, is cut into small pieces after solidification；
(3) preparation of bean curd of fermented：105CFU/ml CGMCC No.15264 mould fluid nutrient medium is sprayed to preserved beancurd white blank
On, it is cultivated 72 hours at relative humidity 80%-90%, 28 DEG C, oil preserved bean curd blank is made；
(4) preparation of oil preserved bean curd：Blank is taken, through sunning and salt marsh, condiment and 6% salt, bottling, room temperature hair is added in rinsing
Ferment 3 months is to get arriving finished product 9%SCF.
2, Mucor racemosus CGMCC No.15264 fermentation less salt oil preserved bean curd
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, ferments 12 hours and prepare solidification
Agent；
(2) preparation of tamarind corruption：Making soy milk in wet method after taking high quality soybean to impregnate, obtains raw soya-bean milk, 105 DEG C of mashing offs after filtering
10min, is cooled to 50 DEG C, and inoculating lactic acid bacterium is made tamarind corruption, is cut into small pieces after solidification；
(3) preparation of bean curd of fermented：105CFU/ml CGMCC No.15264 mould fluid nutrient medium is sprayed to preserved beancurd white blank
On, it is cultivated 72 hours at relative humidity 80%-90%, 28 DEG C, oil preserved bean curd blank is made；
(4) preparation of oil preserved bean curd：Blank is taken, through sunning and salt marsh, condiment and 4% salt, bottling, room temperature hair is added in rinsing
Ferment 3 months is to get arriving finished product 7%SCF.
3, Mucor racemosus CGMCC No.15264 fermentation less salt oil preserved bean curd
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, ferments 12 hours and prepare solidification
Agent；
(2) preparation of tamarind corruption：Making soy milk in wet method after taking high quality soybean to impregnate, obtains raw soya-bean milk, 105 DEG C of mashing offs after filtering
10min, is cooled to 50 DEG C, and inoculating lactic acid bacterium is made tamarind corruption, is cut into small pieces after solidification；
(3) preparation of bean curd of fermented：105CFU/ml CGMCC No.15264 mould fluid nutrient medium is sprayed to preserved beancurd white blank
On, it is cultivated 72 hours at relative humidity 80%-90%, 28 DEG C, oil preserved bean curd blank is made；
(4) preparation of oil preserved bean curd：Blank is taken, through sunning and salt marsh, condiment and 2% salt, bottling, room temperature hair is added in rinsing
Ferment 3 months is to get arriving finished product 5%SCF.
4, Mucor racemosus CGMCC No.15264 fermentation less salt oil preserved bean curd
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, ferments 12 hours and prepare solidification
Agent；
(2) preparation of tamarind corruption：Making soy milk in wet method after taking high quality soybean to impregnate, obtains raw soya-bean milk, 105 DEG C of mashing offs after filtering
10min, is cooled to 50 DEG C, and inoculating lactic acid bacterium is made tamarind corruption, is cut into small pieces after solidification；
(3) preparation of bean curd of fermented：105CFU/ml CGMCC No.15264 mould fluid nutrient medium is sprayed to preserved beancurd white blank
On, it is cultivated 72 hours at relative humidity 80%-90%, 28 DEG C, oil preserved bean curd blank is made；
(4) preparation of oil preserved bean curd：Blank is taken, through sunning and salt marsh, condiment and 8% salt, bottling, room temperature hair is added in rinsing
Ferment 3 months is to get arriving comparative example finished product control group 11%SCF.
5, the flavour subjective appreciation of less salt oil preserved bean curd
Quantitative taste is carried out to the less salt oil preserved bean curd of Mucor racemosus (Mucor racemosus) CGMCC No.15264 fermentation
Taste subjective appreciation, flavour subjective appreciation standard are shown in Table 3, the result is shown in Figure 1.
The basic flavour standards of grading of table 3
As shown in Figure 1, the oil preserved bean curd delicate flavour flavor intensity of less salt fermentation is strong；The flavor strength difference of saline taste is maximum：Control
Group 11%SCF saline taste flavor intensity is most strong, and the saline taste flavor intensity of 9%SCF is stronger, and 7%SCF saline taste is moderate, and 5%SCF's is salty
Taste intensity is weak；The flavor intensity of sweet taste is lower than delicate flavour, and sensory evaluation scores are in 2.0-3.0, flavor intensity rather moderate；Tart flavour,
The flavor intensity value of astringent taste and bitter taste is between 1.0-2.0, and flavor intensity is in saline taste, delicate flavour and sweet taste.
6, the fragrance subjective appreciation of less salt oil preserved bean curd
Quantitative perfume (or spice) is carried out to the less salt oil preserved bean curd of Mucor racemosus (Mucor racemosus) CGMCC No.15264 fermentation
Gas subjective appreciation, fragrance subjective appreciation standard are shown in Table 4, as a result see Fig. 2.
4 fragrance standards of grading of table
As shown in Figure 2, the oil preserved bean curd fragrance difference of less salt fermentation is relatively more apparent.The difference of salty fragrant, fruity and meat perfume is most
Obviously.Since the salty fragrant difference that the additive amount difference of salt content results in deferred fermentation oil preserved bean curd is big.Fermentation of the salt to oil preserved bean curd
The growth inhibition effect of catalysis reaction and microorganism with enzyme；As the reduction inhibiting effect of salt content weakens, therefore cross less salt
The enzyme reaction of the oil preserved bean curd of fermentation is stronger, and substance is decomposed or synthesizes volatile component, 11%SCF, 9%SCF, 7%SCF
Successively enhance with aroma strength in 5%SCF oil preserved bean curd
7, the physicochemical property of less salt oil preserved bean curd
Physical and chemical index is carried out to the less salt oil preserved bean curd of Mucor racemosus (Mucor racemosus) CGMCC No.15264 fermentation
And pathogenic bacteria analysis as a result, its results are shown in Table 5.
The dynamic change in its maturation is determined by the maturity of fermented bean curd.Judgment criteria includes moisture, total acidity, ammonia
Base acid-state nitrogen, water-solubility protein, salt.The physical and chemical index of the maturity of oil preserved bean curd refers to DB53/T 713-2015 (Yunnan Province's matter
Measure the Beijing Bureau of Technical Supervision .DB53/T 713-2015 geography symbol product Mouding fermented bean curd [S]：People's Transportation Press,
2015)。
The physical and chemical index of 5 less salt oil preserved bean curd of table and pathogenic bacteria analyze result
Note：MPN, most probable number, most probable number
It is the characteristic for judging fermented product attenuation degree with the content of nitrogen existing for amino acid form that amino nitrogen, which refers to,
Index.It is generated by the protein hydrolysis in raw material；Index is higher, then amino acid content is higher, and delicate flavour is better.Salt content
Reduction, amino-acid nitrogen content increases, and mainly the reduction of salt content is so that enzyme inhibition reduces, thus susceptible to hydrolysis anti-
It answers.Water soluble protein and amino nitrogen are flavor precursors important in fermented bean curd, have close relationship with fermented bean curd quality.
Water soluble protein and amino-acid nitrogen are the characterization of protein hydrolysis degree during sufu fermentation.As seen from table, less salt
The water-soluble protein content of fermented bean curd is all larger than the requirement of Yunnan Province provincial standard DB53/T 713-2015, meets fermented bean curd maturation
Requirement.The reduction of salt content, water-soluble protein content increase, and mainly the reduction of salt content is so that enzyme inhibition is dropped
It is low, thus reaction susceptible to hydrolysis.The main organic acid, free amino acid, free rouge by being generated in fermentation process of the acidity of fermented bean curd
The formation such as fat acid.As seen from table, the total acid content of low-salt fermented bean curd is all larger than wanting for Yunnan Province provincial standard DB53/T 713-2015
It asks, meets the requirement of fermented bean curd maturation.The reduction of salt content, total acid content increase, and mainly the reduction of salt content is so that enzyme inhibits
Effect reduces, thus reaction susceptible to hydrolysis.
The production technology of oil preserved bean curd is complicated, and production bacterial strain, raw and auxiliary material, seasoning and equipment etc. are all easy by dirt
Dye.Escherichia coli, salmonella and staphylococcus aureus show the pollution level of oil preserved bean curd, and content also reflects
To the size of human health damage.Through intestines Escherichia, salmonella and staphylococcus aureus in detection less salt oil preserved bean curd
It is not exceeded, illustrate that the product is not affected by microorganism serious pollution during production and storage.
To sum up, Mucor racemosus fermentation less salt oil preserved bean curd distinctive aroma obtained of the present invention is mellow and constant, mouthfeel and quality
It is all good, it is ensured that the safety and controllability of process of producing product, prospects for commercial application are good.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement and simple modifications etc., should all be included in the protection scope of the present invention in content.
SEQUENCE LISTING
<110>Southern Yangtze University
<120>A kind of preparation method of less salt oil preserved bean curd
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tccgtaggtg aacctgcgg 19
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tcctccgctt attgatatgc 20
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ttcccgtagg gtgacctgcg gaaggatcat taaatatatc aataatcttg gcttgtccat 60
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taaggataga cattggaaat gttaaccgag tcataatcag gtttaggcct ggtatcctat 180
tattatttac caaatgaatt cagaattaat attgtaacat agacctaaaa aatctataaa 240
acaactttta acaacggatc tcttggttct cgcatcgatg aagaacgtag caaagtgcga 300
taactagtgt gaattgcata ttcagtgaat catcgagtct ttgaacgcaa cttgcgctca 360
ttggtattcc aatgagcacg cctgtttcag tatcaaaaca aaccctctat ccaacttttg 420
ttgtatagga ttattggggg cctctcgatc tgtatagatc ttgaaatccc tgaaatttac 480
taaggcctga acttgtttaa atgcctgaac ttttttttaa tataaaggaa agctcttgta 540
attgactttg atggggcctc ccaaataaat cttttttaaa tttgatctga aatcaggcgg 600
gattacccgc tgaacttaag cata 624
Claims (5)
1. a kind of preparation method of less salt oil preserved bean curd, which is characterized in that the preparation method includes the following steps：
(1) preparation of sour bean curd coagulant：By lactobacillus inoculum into bean curd yellow pulp water, fermentation prepares coagulator in 10-14 hours；
(2) preparation of tamarind corruption：Making soy milk in wet method will be used after soybeans soaking, 95-120 DEG C of mashing off 8-15min after filtering, cooling is simultaneously
Inoculating lactic acid bacterium, solidification are made tamarind corruption, are cut into block after 3-5 hours；
(3) preparation of bean curd of fermented：It sprays on mycotic spore suspension to tamarind corruption openpore, is cultivated 65-75 hours at 25-30 DEG C,
Blank is made；
(4) preparation of oil preserved bean curd：Blank salt marsh after drying, rinsing, is added condiment and salt is pickled, and ferments at 20-28 DEG C
2-5 months to get arriving finished product, wherein the salt content being added when salt marsh be 5% of blank quality after drying, is added when marinated
Salt content is the 2-6% of blank quality after sunning.
2. preparation method according to claim 1, which is characterized in that mould described in the step (3) is 2018
It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center within 18 days 01 month, deposit number is：CGMCC
No.15264, preservation address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica.
3. preparation method according to claim 1, which is characterized in that mycotic spore described in the step (3) suspends
Liquid concentration is 105A/mL.
4. preparation method according to claim 1, which is characterized in that the condiment in the step (4) is the vegetable seed boiled
Oil, capsicum and Chinese prickly ash.
5. containing the microbial inoculum of Mucor racemosus as claimed in claim 2.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619207A (en) * | 2019-01-31 | 2019-04-16 | 江南大学 | A kind of fresh adding oil preserved bean curd and preparation method thereof |
| CN111418659A (en) * | 2020-03-18 | 2020-07-17 | 云南农业大学 | Preparation process for low-salt oil fermented bean curd production |
| CN112772848A (en) * | 2020-11-17 | 2021-05-11 | 云南羊泉生物科技股份有限公司 | Preparation method of high-yield water-soluble protein fermented bean curd |
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| CN104087511A (en) * | 2014-04-11 | 2014-10-08 | 湖南农业大学 | Mucor racemosus strain and its application |
| CN104186685A (en) * | 2014-04-11 | 2014-12-10 | 向华 | Fermented bean curd product and preparing method thereof |
| CN105475511A (en) * | 2015-12-09 | 2016-04-13 | 云南牟定小虹帽经贸有限公司 | Processing method of fermented bean curd |
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| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
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| CN109619207A (en) * | 2019-01-31 | 2019-04-16 | 江南大学 | A kind of fresh adding oil preserved bean curd and preparation method thereof |
| CN111418659A (en) * | 2020-03-18 | 2020-07-17 | 云南农业大学 | Preparation process for low-salt oil fermented bean curd production |
| CN112772848A (en) * | 2020-11-17 | 2021-05-11 | 云南羊泉生物科技股份有限公司 | Preparation method of high-yield water-soluble protein fermented bean curd |
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