CN111418659A - Preparation process for low-salt oil fermented bean curd production - Google Patents
Preparation process for low-salt oil fermented bean curd production Download PDFInfo
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Abstract
The invention belongs to the technical field of food, and provides a preparation process for producing low-salt oil fermented bean curd. The method specifically comprises the following steps: the low-salt oil fermented bean curd is prepared by taking high-quality soybeans as raw materials, soaking, grinding into thick liquid, filtering, boiling, curdling, blank making, blank marking, inoculating with bacteria, fermenting, rubbing hair, pickling to obtain a salty blank, adding tea polyphenol, potassium chloride, edible ethanol and other auxiliary materials, uniformly coating the surface of the salty blank, adding rapeseed oil to completely soak the salty blank, covering and sealing, and performing after-fermentation. The low-salt oil fermented bean curd has the salt content of 6 percent, has the characteristics of clear color, intact shape, fine texture, fragrant smell, delicious taste, rich amino nitrogen content and the like, and is controllable in processing process and convenient for batch production.
Description
Technical Field
The invention belongs to the technical field of food, and relates to a preparation process for producing low-salt oil fermented bean curd.
Background
The Yunnan is located on low latitude plateaus, the geographic position is special, the landform and the appearance are complex, the geographic position is unique, the complex and variable environmental conditions and the diversity and the inhabitation of nationalities are achieved, and the Yunnan is provided with rich nationality fermented food. Taking fermented beans and fermented bean curd as examples, the fermented bean curd products include Tanshinou fermented beans, Yimeng fermented beans, Taihe fermented beans, Qidian fermented bean curd, Lunan fermented bean curd, mu Ding fermented bean curd, Yuxi fermented bean curd and the like, and the fermented bean curd products have various flavors and are popular with consumers. The oil fermented bean curd is an important variety of Yunnan fermented bean products, the processing technology of the oil fermented bean curd is almost the same as that of fermented bean curd, soybeans are used as raw materials, and the oil fermented bean curd is prepared by the procedures of soaking, grinding into slurry, boiling the slurry, making blanks, inoculating bacteria for fermentation, rubbing hair and pickling, and only rapeseed oil is added in the post-fermentation technology after pickling. The fermented bean curd effectively removes or reduces the fishy smell and anti-nutritional factors of soybeans through microbial fermentation, and simultaneously generates aromatic substances such as organic acid, alcohol, ester, amino acid and the like, and physiologically active substances such as superoxide dismutase, riboflavin and the like, thereby endowing the fermented bean curd with unique flavor and nutritional health-care function.
In the traditional processing technology of the oil fermented bean curd, 10 to 14 percent of salt is usually added during the pickling process in order to season, promote the forming, inhibit the propagation of putrefying bacteria and pathogenic bacteria and cause quality problems due to the later excessive fermentation. However, the salt content is too high, so that the potential risks of various diseases such as heart disease, hypertension, cardiovascular and cerebrovascular diseases and the like are caused for consumers who eat the oil fermented bean curd every day, and the health of the consumers is influenced. Therefore, the low-salt oil fermented bean curd has great social benefits under the conditions of not reducing the flavor, ensuring the product quality, safety and nutritive value.
Disclosure of Invention
The invention provides a production method of low-salt oil fermented bean curd, which specifically comprises the following steps: the low-salt oil fermented bean curd is prepared by taking high-quality soybeans as raw materials, soaking, grinding into thick liquid, filtering, boiling, curdling, blank making, blank marking, inoculating with bacteria, fermenting, rubbing hair, pickling to obtain a salty blank, adding tea polyphenol, potassium chloride, edible ethanol and other auxiliary materials, uniformly coating the surface of the salty blank, adding rapeseed oil to completely soak the salty blank, covering and sealing, and performing after-fermentation. The low-salt oil fermented bean curd has the salt content of 6 percent, has the characteristics of clear color, intact shape, fine texture, fragrant smell, delicious taste, rich amino nitrogen content and the like, and is controllable in processing process and convenient for batch production.
The technical scheme of the invention is as follows:
a preparation process for producing low-salt oil fermented bean curd comprises the following steps:
(1) soaking soybeans: taking high-quality soybeans as raw materials, wherein the mass ratio of soybean water is 1: 2-1: 4, soaking for the following time: soaking for 8-10 h in spring and summer when the water temperature is 10-15 ℃, and soaking for 10-12 h in autumn and winter when the water temperature is 0-5 ℃;
(2) grinding: fishing out the soaked soybeans in the step (1), and mixing the soybeans according to the weight ratio of 1: 4-1: adding clear water according to the mass ratio of 6, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) by using a nylon gauze with 160-180 meshes, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 5-10 min;
(5) curdling: adding 1.2% of edible gypsum powder into the soybean milk obtained in the step (4) according to the mass ratio to obtain tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) inoculating bacteria and fermenting, namely spraying the white bean curd blank obtained in the step (7) with actinomucor elegans suspension to the final concentration of 1 × 106CFU/g～1×108CFU/g, and fermenting for 2-3 days at 26-28 ℃;
(9) rubbing hair and pickling: twisting the white blank of the bean curd inoculated and fermented in the step (8), adding 6% of salt according to the mass ratio, and pickling for 20-24 h to prepare a salty blank;
(10) and (3) after-fermentation: after the salty blank is weighed, the ingredients comprising 0.2% of tea polyphenol, 10% of potassium chloride, 10% of edible ethanol, 0.1% -0.2% of ginger powder, 0.1% -0.2% of star anise powder, 0.1% -0.2% of tsaoko powder and 1.0% -2.0% of chili powder are added according to the mass ratio, the ingredients are uniformly coated on the surface of the salty blank and then bottled, rapeseed oil is added until the salty blank is completely soaked, then the salty blank is covered and sealed, and the salty blank is fermented for 70 days at 37 ℃.
The invention has the beneficial effects that:
1. the low-salt oil fermented bean curd prepared by the invention can reduce the salt content to 6.0% at least, and can effectively prevent cardiovascular diseases such as hypertension and the like.
2. The product has clear color, intact shape, fine texture, fragrant smell, delicious taste, rich amino nitrogen content, controllable processing process and convenient batch production, and can be directly eaten as dishes.
Drawings
FIG. 1 shows the total bacterial count change during the fermentation process after different amounts of salt were added to the fermented bean curd.
FIG. 2 shows the total number of lactic acid bacteria in the fermentation process after the fermented bean curd is added with different amounts of salt.
Detailed Description
The following further describes the specific embodiments of the present invention in combination with the technical solutions.
Example-change in microbial population of fermented bean curd with different amounts of salt addition
The method comprises the following steps of soaking high-quality soybeans for 10 hours according to the mass ratio of soybean water of 1: 3, fishing out the soybeans, adding clear water according to the mass ratio of 1: 5, grinding the soybeans into soybean milk, filtering through a 170-mesh nylon gauze, collecting the soybean milk, boiling the soybean milk for 7 minutes, adding 1.2% of edible gypsum powder according to the mass ratio, curdling to obtain tofu pudding, standing the tofu pudding, pressing the tofu pudding into blanks, cutting the tofu pudding into tofu white blanks with uniform sizes, spraying elegant radiation mucor suspension after the blanks are scratched, and obtaining the finished product with the final concentration of 1 × 10 mould suspension7CFU/g, pre-fermenting at 27 ℃ for 3 days and then rubbing hair; weighing the fluffed white bean curd blank, averagely dividing into three parts, and adding 6%, 10% and 13% of salt according to the mass ratio respectively to pickle for 22h to prepare a salty blank; weighing the salted pig blanks, adding ingredients comprising 0.15% of ginger powder, 0.15% of star anise powder, 0.15% of tsaoko powder and 1.5% of chili powder according to the mass ratio, uniformly coating the ingredients on the surfaces of the salted pig blanks, and bottling; adding rapeseed oil until the salty blank is completely soaked, covering and sealing, and fermenting at 37 deg.C for 70 days. The total amount of bacteria, fungi, lactic acid bacteria, Escherichia coli and Staphylococcus aureus in the oil fermented milk with different salt contents is detected by referring to GB4789.2-2016, GB4789.15-2016, GB4789.35-2016, GB4789.3-2016 and GB4789.10-2016, and the results are respectively shown in the figure1. Table 1, fig. 2, table 3. In the post-fermentation process, the total number of bacteria, fungi, lactic acid bacteria, escherichia coli and staphylococcus aureus in the oil fermented bean curd with the same salt addition amount is in a descending trend along with the prolonging of the fermentation time. At the same time point in the post-fermentation process, the total amount of bacteria, fungi, lactobacillus, escherichia coli and staphylococcus aureus also shows a descending trend along with the increase of the salt content. However, it is noted that the fermented bean curd with 6% salt addition still has a large amount of lactic acid bacteria after 64 days of fermentation, while the fermented bean curd with 10% and 13% salt addition has no lactic acid bacteria detected, and the number of lactic acid bacteria is increased compared with 50 days of fermentation. Therefore, the lactic acid bacteria can be an important factor influencing the mouthfeel, texture and flavor of the low-salt oil fermented bean curd.
TABLE 1 Total fungal count variation during post fermentation of fermented bean curd with different amounts of salt added
Note: 1. the capital letters are different, which indicates that the detection values of different fermentation times under the same salinity are remarkably different (P is less than 0.05); the lower case letters are different, which shows that the difference of the salt addition amount detection values is obvious (P <0.05) under the same fermentation time. SSF is an abbreviation for Salt Sufu, i.e. stands for salted fermented bean curd. The same applies below.
TABLE 2 Total Escherichia coli count variation during post-fermentation of fermented bean curd with different salt addition amounts
TABLE 3 Total Staphylococcus aureus change during fermentation after different amounts of salt addition
Example II determination of Single-factor conditions for post-fermentation of Low-salt oil fermented Bean curd
Through analysis of the microorganisms fermented after the low-salt oil fermented bean curd, the lactic acid bacteria are found to be important factors influencing the taste, texture and flavor of the low-salt oil fermented bean curd. Therefore, the synergistic effect of tea polyphenol and edible alcohol is utilized to inhibit the growth of lactic acid bacteria, and potassium chloride is added to replace partial salt. The specific addition amounts of tea polyphenols, potassium chloride and edible ethanol were determined as follows.
1. The addition amount of tea polyphenol is as follows: according to the specific process and parameters of the first embodiment, high-quality soybeans are used as raw materials, and the fermented bean curd white blank is obtained through soaking, grinding, filtering, boiling, curdling, blank making, blank scratching, inoculation and fermentation and wool rubbing; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 22h to obtain a salty blank; weighing the salted blank, uniformly dividing into 5 parts, smearing ingredients containing different tea polyphenol adding amounts, and bottling; adding rapeseed oil until the salty blank is completely soaked, and then covering and sealing; after fermenting at 37 ℃ for 70 days, performing sensory evaluation according to the table 4, detecting amino acid nitrogen and total acid, and determining the optimal tea polyphenol adding amount after fermenting the low-salt oil fermented bean curd. Wherein the ingredients comprise 20% of potassium chloride, 0.15% of ginger powder, 0.15% of star anise powder, 0.15% of tsaoko powder, 1.5% of chilli powder, 10% of edible ethanol and 0.05%/0.10%/0.15%/0.20%/0.25% of tea polyphenol. The results show (see table 5) that the optimum addition amount of tea polyphenol after the low-salt oil fermented bean curd is 0.15%.
2. The addition amount of potassium chloride: according to the specific process and parameters of the first embodiment, high-quality soybeans are used as raw materials, and the fermented bean curd white blank is obtained through soaking, grinding, filtering, boiling, curdling, blank making, blank scratching, inoculation and fermentation and wool rubbing; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 22h to obtain a salty blank; weighing the salty blanks, uniformly dividing into 5 parts, smearing ingredients containing different potassium chloride adding amounts, and bottling; adding rapeseed oil until the salty blank is completely soaked, and then covering and sealing; after fermenting at 37 ℃ for 70 days, sensory evaluation is carried out according to the table 4, amino acid nitrogen and total acid are detected, and the optimum potassium chloride adding amount of the fermentation after the low-salt oil preserved beancurd is determined. Wherein the ingredients comprise 0.15% of tea polyphenol, 0.15% of ginger powder, 0.15% of star anise powder, 0.15% of tsaoko powder, 1.5% of chilli powder, 10% of edible ethanol and 0%/10%/20%/30%/40% of potassium chloride. The results show (see table 6) that the optimum amount of potassium chloride added for fermentation after low salt oil fermented bean curd is 20%.
3. The addition amount of edible ethanol is as follows: according to the specific process and parameters of the first embodiment, high-quality soybeans are used as raw materials, and the fermented bean curd white blank is obtained through soaking, grinding, filtering, boiling, curdling, blank making, blank scratching, inoculation and fermentation and wool rubbing; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 22h to obtain a salty blank; weighing the salty blanks, uniformly dividing into 5 parts, smearing ingredients containing different edible ethanol addition amounts, and bottling; adding rapeseed oil until the salty blank is completely soaked, and then covering and sealing; after fermenting at 37 ℃ for 70 days, sensory evaluation is carried out according to the table 4, amino acid nitrogen and total acid are detected, and the optimal edible ethanol adding amount of the fermented bean curd with low salt oil is determined. Wherein the ingredients comprise 0.15% of tea polyphenol, 20% of potassium chloride, 0.15% of ginger powder, 0.15% of star anise powder, 0.15% of tsaoko powder, 1.5% of chili powder and 4%/6%/8%/10%/12% of edible ethanol. The results show (see table 7): the optimal addition amount of the edible ethanol fermented after the low-salt oil fermented bean curd is 8 percent.
TABLE 4 sensory evaluation criteria for low-salt fermented oil fermented bean curd
TABLE 5 influence of different tea polyphenols addition on the quality of low salt oil fermented bean curd
TABLE 6 influence of different potassium chloride additions on the quality of low salt oil fermented bean curd
TABLE 7 influence of different amounts of edible ethanol added on the quality of low salt oil fermented bean curd
Implementation case three-low salt oil fermented bean curd post-fermentation process optimization
1. Low-salt fermented oil fermented bean curd post-fermentation experiment factors and horizontal design
On the basis of single-factor fermentation of the low-salt fermented oil fermented bean curd, the tea polyphenol addition amount (A), the potassium chloride addition amount (B) and the edible ethanol addition amount (C) are used as independent variables, the sensory evaluation (Y) is used as a main response value, the amino nitrogen content (Z) is used as an auxiliary value, a Design-Expert V8.0.6 center combined experimental Design and a three-factor three-level response surface analysis method are adopted to optimize the post-fermentation process conditions of the low-salt fermented oil fermented bean curd, and the experimental factors and the horizontal Design are shown in Table 8.
TABLE 8 Low-salt fermented oil fermented bean curd test factors and level design table
2. Response surface analysis optimization low-salt fermented oil fermented bean curd test optimal process
Taking sensory score (Y) as a main part and amino nitrogen content (Z) as an auxiliary part, performing multivariate regression fitting on test results, and then performing response surface variance analysis to determine the optimal process of low-salt oil fermented bean curd after-fermentation as follows: the addition amount of tea polyphenol is 0.2%, the addition amount of potassium chloride is 10%, and the addition amount of edible ethanol is 10%. The sensory score under the process condition is 81.38 points, and the content of amino nitrogen is 0.86(g/100 g). The response surface design and results of the low-salt fermented oil fermented bean curd are shown in table 9.
TABLE 9 response surface design and result table of low-salt fermented oil fermented bean curd
3. Establishment of model equation and significance test
Performing multiple regression fitting on the test result to obtain a quadratic multiple regression equation as follows:
Y＝72.21+9.22A-5.04B+0.78C-5.73AB+3.02AC+1.3BC-10.72A2-0.91B2+0.63C2wherein Y is sensory score, A is tea polyphenol adding amount (%), B is potassium chloride adding amount (%), and C is edible ethanol adding amount (%). Analysis of variance was performed on this regression model and the results are shown in Table 10. It is shown that the model F value selected by the test is 28.75, P<0.0001, which shows that the model is extremely significant and has statistical significance; coefficient of determination R of regression model20.9664, indicating that the model has a high degree of confidence; mismatching term P-0.1287>0.05, showing that the simulation loss is not significant, obtaining an experimental model which can better describe the actual conditions between respective variables and response values, and determining the optimal process route of the low-salt fermented oil fermented bean curd by using the regression equation; correction coefficient Radj of the regression equation20.9328, it shows that 93.28% of the experimental variations in the low-salt fermented oil fermented bean curd process are caused by independent variables, indicating that the experimental model conditions are feasible. The fermentation process conditions and the theoretical highest sensory score are subjected to a testability test, and the measured value of 81.38 is 82.58 points close to the sensory score of the theoretical model predicted value. Therefore, the optimal process for determining the post-fermentation of the low-salt oil fermented bean curd is as follows: the addition amount of tea polyphenol is 0.2%, the addition amount of potassium chloride is 10%, and the addition amount of edible ethanol is 10%.
TABLE 10 quadratic polynomial model and analysis of variance table for each term
R2＝0.9664；Radj2＝0.9328；Adeq Precision＝21.432；C.V.％＝5.7；RPred2＝0.7817
Note: indicates significant differences (P <0.05) and indicates very significant differences (P < 0.01).
Example four-low salt oil fermented bean curd product processing and quality analysis
High-quality soybean is used as raw material and is made up through such technological steps as immersing, grinding, filtering, boiling, coagulating and making blankCutting blank, spraying the suspension of actinomucor elegans to the final concentration of 1 × 106CFU/g, pre-fermenting at 28 deg.C for 3 days, and rubbing to obtain fermented bean curd blank; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 20h to obtain a salty blank; weighing the salted pig blanks, adding ingredients comprising 0.2% of tea polyphenol, 10% of potassium chloride, 10% of edible ethanol, 0.1% of ginger powder, 0.1% of star anise powder, 0.1% of tsaoko powder and 1.0% of chili powder according to the mass ratio, uniformly coating the ingredients on the surfaces of the salted pig blanks, bottling, adding rapeseed oil, completely soaking the salted pig blanks, covering and sealing, fermenting at 37 ℃ for 70 days, processing to obtain the low-salt oil fermented bean curd products, and detecting the quality index and the hygiene index of the low-salt oil fermented bean curd products. The detection result of the quality index is shown in a table 11, the detection result of the hygiene index is shown in a table 12, and the result shows that the quality index and the hygiene index of the low-salt oil fermented bean curd product prepared by the processing technology both accord with the related standard of SB/T10170-2007.
TABLE 11 quality index of fermented bean curd with low salt oil
Note: "-" indicates that the standard is not specified.
TABLE 12 sanitation index of fermented bean curd with low salt oil
Note: "-" indicates no detection.
Example five Low salt oil fermented bean curd product processing and quality analysis
High-quality soybean is used as raw material, and is subjected to soaking, grinding, filtering, boiling, curdling, blank making, blank marking and spraying of elegant mucor radiata suspension with the final concentration of 1 × 107CFU/g, pre-fermenting at 27 deg.C for 2 days, and rubbing to obtain fermented bean curd blank; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 22h to obtain a salty blank; weighing salty blank, adding tea polyphenols 0.2 wt%, potassium chloride 10 wt%, and edible material 10 wt%The low-salt oil fermented bean curd is prepared by the following steps of mixing ethanol, 0.15% of ginger powder, 0.15% of star anise powder, 0.15% of tsaoko powder and 1.5% of chili powder, uniformly coating the mixed materials on the surface of a salty blank, bottling, adding rapeseed oil until the salty blank is completely soaked, covering and sealing, fermenting at 37 ℃ for 70 days, processing to obtain a low-salt oil fermented bean curd product, and detecting the quality index and the hygiene index of the low-salt oil fermented bean curd product. The detection result of the quality index is shown in a table 13, the detection result of the hygiene index is shown in a table 14, and the result shows that the quality index and the hygiene index of the low-salt oil fermented bean curd product prepared by the processing technology both accord with the related standard of SB/T10170-2007.
TABLE 13 quality index of fermented bean curd with low salt oil
Note: "-" indicates that the standard is not specified.
TABLE 14 sanitation index of fermented bean curd with low salt oil
Note: "-" indicates no detection.
Example six-low salt oil fermented bean curd product processing and quality analysis
High-quality soybean is used as raw material, and is subjected to soaking, grinding, filtering, boiling, curdling, blank making, blank marking and spraying of elegant mucor radiata suspension with the final concentration of 1 × 108CFU/g, pre-fermenting at 26 deg.C for 3 days, and rubbing to obtain fermented bean curd blank; weighing the white bean curd blank, adding 6% of salt according to the mass ratio, and pickling for 24h to obtain a salty blank; weighing the salted pig blanks, adding ingredients comprising 0.2% of tea polyphenol, 10% of potassium chloride, 10% of edible ethanol, 0.2% of ginger powder, 0.2% of star anise powder, 0.2% of tsaoko powder and 2.0% of chili powder according to the mass ratio, uniformly coating the ingredients on the surfaces of the salted pig blanks, bottling, adding rapeseed oil, completely soaking the salted pig blanks, covering and sealing, fermenting at 37 ℃ for 70 days, processing to obtain the low-salt oil fermented bean curd product, and detecting the quality index and the hygiene index of the low-salt oil fermented bean curd product. The results of the quality index measurements are shown in Table 15,the detection results of the hygiene indexes are shown in Table 16, and the results show that the quality indexes and the hygiene indexes of the low-salt oil fermented bean curd product prepared by the processing technology both accord with the related standards of SB/T10170-2007.
TABLE 15 quality index detection of fermented bean curd with low salt oil
Note: "-" indicates that the standard is not specified.
TABLE 16 detection of sanitation indexes of fermented bean curd with low salt oil
Note: "-" indicates no detection.
Claims (1)
1. A preparation process for producing low-salt oil fermented bean curd is characterized by comprising the following steps:
(1) soaking soybeans: taking high-quality soybeans as raw materials, wherein the mass ratio of soybean water is 1: 2-1: 4, soaking for the following time: soaking for 8-10 h in spring and summer when the water temperature is 10-15 ℃, and soaking for 10-12 h in autumn and winter when the water temperature is 0-5 ℃;
(2) grinding: fishing out the soaked soybeans in the step (1), and mixing the soybeans according to the weight ratio of 1: 4-1: adding clear water according to the mass ratio of 6, and grinding into soybean milk;
(3) and (3) filtering: filtering the soybean milk obtained in the step (2) by using a nylon gauze with 160-180 meshes, and collecting the filtered soybean milk;
(4) boiling the soybean milk: boiling the soybean milk obtained in the step (3) for 5-10 min;
(5) curdling: adding 1.2% of edible gypsum powder into the soybean milk obtained in the step (4) according to the mass ratio to obtain tofu pudding;
(6) blank preparation: standing and pressing the tofu pudding obtained in the step (5), and removing water to obtain a tofu pudding;
(7) blank marking: cutting the bean blanks obtained in the step (6) into bean curd white blanks with uniform size;
(8) inoculating bacteria and fermenting: the bean curd in the step (7)Spraying the white blank with actinomucor elegans suspension to final concentration of 1 × 106CFU/g～1×108CFU/g, and fermenting for 2-3 days at 26-28 ℃;
(9) rubbing hair and pickling: twisting the white blank of the bean curd inoculated and fermented in the step (8), adding 6% of salt according to the mass ratio, and pickling for 20-24 h to prepare a salty blank;
(10) and (3) after-fermentation: after the salty blank is weighed, the ingredients comprising 0.2% of tea polyphenol, 10% of potassium chloride, 10% of edible ethanol, 0.1% -0.2% of ginger powder, 0.1% -0.2% of star anise powder, 0.1% -0.2% of tsaoko powder and 1.0% -2.0% of chili powder are added according to the mass ratio, the ingredients are uniformly coated on the surface of the salty blank and then bottled, rapeseed oil is added until the salty blank is completely soaked, then the salty blank is covered and sealed, and the salty blank is fermented for 70 days at 37 ℃.
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| CN112914032A (en) * | 2021-03-19 | 2021-06-08 | 浙江科技学院 | Enzymatic-assisted low-temperature preparation method of fermented bean curd |
| CN112914031A (en) * | 2021-03-19 | 2021-06-08 | 浙江科技学院 | Preparation method of sterile fermented bean curd |
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