CN109527409A - A kind of low calorie dish of fermenting bean dregs and preparation method thereof - Google Patents
A kind of low calorie dish of fermenting bean dregs and preparation method thereof Download PDFInfo
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- 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
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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Abstract
A kind of low calorie dish of fermenting bean dregs, raw material including following parts by weight: 200~300 parts of bean dregs, 0.5~1.5 part of Chinese herbal medicine powder, 0.3~1.0 part of zymophyte powder, wherein Chinese herbal medicine powder is made of Radix Astragali, Radix Angelicae Sinensis, rhizome of chuanxiong, schizonepeta, elscholtiza, radix saposhnikoviae, peppermint, polygonum flaccidum, Chinese ephedra, radix scrophulariae, Radix Glycyrrhizae, blackberry lily, rhizoma anemarrhenae, purple perilla, and zymophyte powder is made of mucor and saccharomycete.The processing method of the low calorie dish is simple and convenient, fermentation time can significantly be shortened, change traditional complicated fermentation process, reduce labour cost, palatability is improved bean dregs during the fermentation, cellulose is digested, nutritional ingredient is suitble to absorption of human body, with better nutritive value, furthermore, the Chinese herbal medicine powder for invigorating qi and benefiting blood is increased in the present invention, the dosage and formula of Chinese herbal medicine powder do not impact bean dregs taste while capable of playing a role in health care to human body all by experiment repeatedly.
Description
Technical field
The present invention relates to food processing and production technical fields, and in particular to a kind of low calorie dish of fermenting bean dregs and its preparation
Method.
Background technique
Chinese soybean production of articles, sales volume are all larger, and the yield of its corresponding by-product bean dregs is also very big, at present bean dregs
It is applied mainly as animal feed or directly discarded, causes the waste and environmental pollution of resource, therefore how preferably
Become using bean dregs and is badly in need of research and solves the problems, such as.For bean dregs rich in nutritive value abundant, nutritional ingredient is very rich, wherein
Content of cellulose accounts for about the half of bean dregs dry matter, and soybean fiber is highly desirable dietary fiber, and dietary fiber is to human body
The substance of unsoundness meaning, people, which absorb enough fibers, can prevent cardiovascular disease, cancer, diabetes and other diseases
Disease, fiber can clean wall of digestive and enhancing digestive function, while can dilute and accelerate carcinogen and noxious material in food
Removal, protect fragile alimentary canal and prevent colon cancer.Digestion rate and most rapid drainage cholesterol can be slowed down, allowed in blood
Blood glucose and cholesterol control in optimal level, the protein content of bean dregs is also high, especially the bad ammonia in bean dregs albumen
Acid content is more, can make up the deficiency of lysine in cereal preparation, plays amino acid complementation.
The characteristic that bean dregs are cheap, dietary fiber content is high, full of nutrition has obtained extensive concern, research and development
Healthcare function is unique, and the bean dregs product to look good, smell good and taste good has bright prospects, however in the prior art, it is asked existing for bean dregs product
Topic has that beany flavor is dense, mouthfeel is coarse, palatability is poor, and since the growth shelf-life of miscellaneous bacteria is shorter, while deep processing is confined to meals
In terms of eating fiber, the ingredients such as other components such as protein, vitamin are destroyed in process, and in the prior art with bean dregs
Functional for raw material reinforces food there is not been reported.
Summary of the invention
Technical problem solved by the invention is to provide a kind of low calorie dish of fermenting bean dregs and the system of the low calorie dish
Preparation Method.
Technical problem solved by the invention is realized using following technical scheme:
A kind of low calorie dish of fermenting bean dregs, the raw material including following parts by weight: 200~300 parts of bean dregs, Chinese herbal medicine powder
0.5~1.5 part, 0.3~1.0 part of zymophyte powder, wherein Chinese herbal medicine powder is by Radix Astragali, Radix Angelicae Sinensis, rhizome of chuanxiong, schizonepeta, elscholtiza, radix saposhnikoviae, thin
Lotus, polygonum flaccidum, Chinese ephedra, radix scrophulariae, Radix Glycyrrhizae, blackberry lily, rhizoma anemarrhenae, purple perilla composition, zymophyte powder are made of mucor and saccharomycete.
Further, in the Chinese herbal medicine powder each ingredient proportion are as follows: 130~150 parts of Radix Astragali, 40~60 parts of Radix Angelicae Sinensis, river
60~80 parts of vault, 50~70 parts of schizonepeta, 100~120 parts of elscholtiza, windproof 60~80 parts, 100~120 parts of peppermint, polygonum flaccidum 40~60
Part, 100~120 parts of Chinese ephedra, 60~80 parts of radix scrophulariae, 60~80 parts of Radix Glycyrrhizae, 60~80 parts of blackberry lily, 100~120 parts of rhizoma anemarrhenae, purple perilla
50~70 parts.
Further, in the Chinese herbal medicine powder each ingredient proportion are as follows: 140 parts of Radix Astragali, 50 parts of Radix Angelicae Sinensis, 70 parts of rhizome of chuanxiong, chaste tree
60 parts of mustard, 110 parts of elscholtiza, windproof 70 parts, 110 parts of peppermint, 50 parts of polygonum flaccidum, 110 parts of Chinese ephedra, 70 parts of radix scrophulariae, 70 parts of Radix Glycyrrhizae, blackberry lily
70 parts, 110 parts of rhizoma anemarrhenae, 60 parts of purple perilla.
Further, the mass ratio of mucor and saccharomycete is (1~2): (1~2) in the zymophyte powder.
A kind of preparation method of the low calorie dish of fermenting bean dregs, based on raw material as described above and proportion, when preparation
Select high-quality bean dregs, bean dregs and Chinese herbal medicine powder be mixed and stirred for uniformly, after thermophilic digestion dewatered drying to moisture be 25~
35%, then the mixture of bean dregs and Chinese herbal medicine powder is pulverized, pulverizes the palatability that can improve final products,
The effect of subsequent fermentation is improved simultaneously, and saves the time of fermentation, and then the zymocyte liquid that addition zymophyte powder is prepared into is simultaneously
Vanning is put into constant-temperature house fermentation after mixing evenly, material is dehydrated again after fermentation to moisture be 25~35% after it is true
Empty package.
Further, the thermophilic digestion carries out in pressure cooker, conditions of cooking are as follows: 0.15~0.3MPa of pressure, time
20~30min.Boiling appropriate makes fragrance of the bean dregs with hot beans, while the miscellaneous bacteria of itself inactivates because of high temperature, is conducive to
The inoculation of subsequent fermentation bacterium and normal growth.
Further, the preparation method of the zymocyte liquid is zymophyte powder to be added in the fluid nutrient medium of 1000ml,
28 DEG C of 36~48h of constant-temperature shaking culture, oscillation amplitude 100r/min.
Further, condition when fermentation are as follows: 18~28 DEG C of temperature, humidity 70~90%, 24~48h of fermentation time.
Further, what is be added together with zymocyte liquid also accounts for the cellulase of bean dregs quality 0.1~0.15%.
Further, condition when fermentation are as follows: with 18~25 DEG C of temperature, the condition of humidity 70~90% ferment 24~32h,
Then with 25~35 DEG C of temperature, 8~16h of the condition of humidity 70~90% fermentation.Earlier fermentation is mainly mucor and saccharomycete
Cooperative fermentation, protease, amylase and the cellulase etc. generated by strain in fermentation process by the ingredient in bean dregs into
Row decomposes, and the palatability of product is improved in the case where not destroying nutritional ingredient and is conducive to absorption of human body, cellulose contains in bean dregs
Amount is high, and later stage fermentation passes through the cellulase being additionally added and carries out reinforcement fermentation, to further increase the agreeable to the taste of bean dregs foodstuff processing
Property.
130~150 parts, 40~60 parts of Radix Angelicae Sinensis, 60~80 parts of rhizome of chuanxiong, 50~70 parts of schizonepeta, 100~120 parts of elscholtiza, radix saposhnikoviae
60~80 parts, 100~120 parts of peppermint, 40~60 parts of polygonum flaccidum, 100~120 parts of Chinese ephedra, 60~80 parts of radix scrophulariae, Radix Glycyrrhizae 60~80
Part, 60~80 parts of blackberry lily, 100~120 parts of rhizoma anemarrhenae, 50~70 parts of purple perilla
The utility model has the advantages that the low calorie dish of fermenting bean dregs of the present invention, is rich in dietary fiber and amino acid, taste is fresh
Beautiful, green and healthy nutrition, and mellow delicious, free from beany flavor, are the low calorie Speciality Foods for being able to satisfy contemporary people demand；In bean dregs
The content of original starch and fat is not just high, its fat content drops to 5~6g/ by 12 original~13g/100g after fermentation
100g, starch drop to 1~61.5g/100g by 3 original~4g/100g, and the thermal energy generated after human body is edible is less, is suitble to
Many people includes diabetes patient, and due to the addition of sterile production and dominant strain, solves the problems, such as living contaminants,
Long shelf-life；The processing method of the low calorie dish is simple and convenient, can significantly shorten fermentation time, changes traditional complicated hair
Fermenting process reduces labour cost, and palatability is improved bean dregs during the fermentation, and cellulose is digested, nutritional ingredient
It is suitble to absorption of human body, there is better nutritive value, in addition, is increased in the present invention for invigorating qi and benefiting blood, improving immunity of organism
The Chinese herbal medicine powder of power, the dosage and formula of Chinese herbal medicine powder are all by experiment repeatedly, while capable of playing a role in health care to human body
Bean dregs taste is not impacted.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
The low calorie dish of fermenting bean dregs in the present embodiment, the raw material including following parts by weight: 250 parts of bean dregs, Chinese herbal medicine powder
1.0 parts, 0.8 part of zymophyte powder, the proportion of each ingredient in Chinese herbal medicine powder are as follows: 140 parts of Radix Astragali, 50 parts of Radix Angelicae Sinensis, 70 parts of rhizome of chuanxiong, schizonepeta
60 parts, 110 parts of elscholtiza, windproof 70 parts, 110 parts of peppermint, 50 parts of polygonum flaccidum, 110 parts of Chinese ephedra, 670 parts of radix scrophulariae, 70 parts of Radix Glycyrrhizae, blackberry lily
70 parts, 110 parts of rhizoma anemarrhenae, 60 parts of purple perilla.Zymophyte powder includes the mucor and saccharomycete that mass ratio is 1:1.
The low calorie dish of the fermenting bean dregs the preparation method is as follows: select high-quality bean dregs, bean dregs and Chinese herbal medicine powder are mixed
And stir evenly, dewatered drying to moisture is 30% after thermophilic digestion, and thermophilic digestion carries out in pressure cooker, conditions of cooking are as follows:
Then pressure 0.2MPa, time 25min pulverize the mixture of bean dregs and Chinese herbal medicine powder, and then zymophyte is added
Zymocyte liquid that powder is prepared into and after mixing evenly vanning are put into constant-temperature house fermentation, and the preparation method of zymocyte liquid is by zymophyte
Powder is added in the fluid nutrient medium of 1000ml, 28 DEG C of constant-temperature shaking culture 40h, oscillation amplitude 100r/min, and ferments
When condition are as follows: 18 DEG C of temperature, humidity 80%, fermentation time 36h；Material is dehydrated to moisture again after fermentation and is
It is vacuum-packed after 30%.
Embodiment 2
The low calorie dish of fermenting bean dregs in the present embodiment, the raw material including following parts by weight: 200 parts of bean dregs, Chinese herbal medicine powder
0.5 part, 0.3 part of zymophyte powder, wherein Chinese herbal medicine powder includes 60 parts of 40 parts of 130 parts of Radix Astragali, Radix Angelicae Sinensis, the rhizome of chuanxiong of parts by weight, schizonepeta
50 parts, 100 parts of elscholtiza, windproof 60 parts, 100 parts of peppermint, 40 parts of polygonum flaccidum, 100 parts of Chinese ephedra, 60 parts of radix scrophulariae, 60 parts of Radix Glycyrrhizae, blackberry lily 60
Part, 100 parts of rhizoma anemarrhenae, 50 parts of purple perilla.Zymophyte powder includes the mucor and saccharomycete that mass ratio is 1:2.
The low calorie dish of the fermenting bean dregs the preparation method is as follows: select high-quality bean dregs, bean dregs and Chinese herbal medicine powder are mixed
And stir evenly, dewatered drying to moisture is 25% after thermophilic digestion, and thermophilic digestion carries out in pressure cooker, conditions of cooking are as follows:
Then pressure 0.15MPa, time 20min pulverize the mixture of bean dregs and Chinese herbal medicine powder, and then zymophyte is added
Zymocyte liquid that powder is prepared into and after mixing evenly vanning are put into constant-temperature house fermentation, and the preparation method of zymocyte liquid is by zymophyte
Powder is added in the fluid nutrient medium of 1000ml, 28 DEG C of constant-temperature shaking culture 36h, oscillation amplitude 100r/min.It has fermented
Material dehydrated again after be 25% to moisture after be vacuum-packed, and condition when fermenting are as follows: 18 DEG C of temperature, wet
Degree 70%, fermentation time are for 24 hours；Material is dehydrated again after fermentation to moisture be 25% after be vacuum-packed.
Embodiment 3
The low calorie dish of fermenting bean dregs in the present embodiment, the raw material including following parts by weight: 300 parts of bean dregs, Chinese herbal medicine powder
1.5 1.0 parts of part, zymophyte powder, wherein Chinese herbal medicine powder includes 80 parts of 60 parts of 150 parts of Radix Astragali, Radix Angelicae Sinensis, the rhizome of chuanxiong of parts by weight, schizonepeta
70 parts, 120 parts of elscholtiza, windproof 80 parts, 120 parts of peppermint, 60 parts of polygonum flaccidum, 120 parts of Chinese ephedra, 80 parts of radix scrophulariae, 80 parts of Radix Glycyrrhizae, blackberry lily 80
Part, 120 parts of rhizoma anemarrhenae, 70 parts of purple perilla.Zymophyte powder includes the mucor and saccharomycete that mass ratio is 2:1.
The low calorie dish of the fermenting bean dregs the preparation method is as follows: select high-quality bean dregs, bean dregs and Chinese herbal medicine powder are mixed
And stir evenly, dewatered drying to moisture is 35% after thermophilic digestion, and thermophilic digestion carries out in pressure cooker, conditions of cooking are as follows:
Then pressure 0.3MPa, time 30min pulverize the mixture of bean dregs and Chinese herbal medicine powder, and then zymophyte is added
Zymocyte liquid that powder is prepared into and after mixing evenly vanning are put into constant-temperature house fermentation, and the preparation method of zymocyte liquid is by zymophyte
Powder is added in the fluid nutrient medium of 1000ml, 28 DEG C of constant-temperature shaking culture 48h, oscillation amplitude 100r/min.It has fermented
Material dehydrated again after be 35% to moisture after be vacuum-packed, and condition when fermenting are as follows: 28 DEG C of temperature, wet
Spend 90%, fermentation time 48h；Material is dehydrated again after fermentation to moisture be 35% after be vacuum-packed.
Embodiment 4
The low calorie dish of fermenting bean dregs in the present embodiment, the raw material including following parts by weight: 250 parts of bean dregs, Chinese herbal medicine powder
1.0 parts, 0.8 part of zymophyte powder, the proportion of each ingredient in Chinese herbal medicine powder are as follows: 140 parts of Radix Astragali, 50 parts of Radix Angelicae Sinensis, 70 parts of rhizome of chuanxiong, schizonepeta
60 parts, 110 parts of elscholtiza, windproof 70 parts, 110 parts of peppermint, 50 parts of polygonum flaccidum, 110 parts of Chinese ephedra, 670 parts of radix scrophulariae, 70 parts of Radix Glycyrrhizae, blackberry lily
70 parts, 110 parts of rhizoma anemarrhenae, 60 parts of purple perilla.Zymophyte powder includes the mucor and saccharomycete that mass ratio is 1:1.
The low calorie dish of the fermenting bean dregs the preparation method is as follows: select high-quality bean dregs, bean dregs and Chinese herbal medicine powder are mixed
And stir evenly, dewatered drying to moisture is 30% after thermophilic digestion, and thermophilic digestion carries out in pressure cooker, conditions of cooking are as follows:
Then pressure 0.2MPa, time 25min pulverize the mixture of bean dregs and Chinese herbal medicine powder, and then zymophyte is added
The zymocyte liquid that powder is prepared into, what is be added together with zymocyte liquid also accounts for the cellulase of bean dregs quality 0.12%, and stirring is equal
Vanning is put into constant-temperature house fermentation after even, and the preparation method of zymocyte liquid is the fluid nutrient medium that zymophyte powder is added to 1000ml
It is interior, 28 DEG C of constant-temperature shaking culture 40h, oscillation amplitude 100r/min, and condition when fermenting are as follows: with 20 DEG C of temperature, wet
The condition fermentation 30h of degree 80%, then with 30 DEG C of temperature, the condition of humidity 80% fermentation 12h；After fermentation again by material
Dehydration and drying to moisture is vacuum-packed after being 30%.
Due to joined the Chinese herbal medicine powder of body-care in the low calorie dish, after research and development by embodiment 1, embodiment 2,
The low calorie dish that embodiment 3 and embodiment 4 are made is sent into local disease prevention and control center and carries out toxicological test, toxicity examination
It tests including genetic toxicity test and 30 days feeding trials, wherein genetic toxicity test includes mouse marrow cell micro nuclear test and small
Mouse sperm malformation test, the result of two mutagenicity tests is feminine gender, each dosage group in 30 days feeding trials as the result is shown
Rat body weight, food-intake, food utilization, hematology, blood biochemical, organ weights, dirty/body ratio and Histopathology etc.
Index is compared with negative control group, and there are no significant for difference, does not find that the given the test agent has apparent toxic effect, according to acute
Toxicity grading evaluation criterion regulation, the given the test agent belong to nontoxic grade, thus the low calorie dish can trust it is edible.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of low calorie dish of fermenting bean dregs, which is characterized in that the raw material including following parts by weight: 200~300 parts of bean dregs,
0.5~1.5 part of Chinese herbal medicine powder, 0.3~1.0 part of zymophyte powder, wherein Chinese herbal medicine powder by Radix Astragali, Radix Angelicae Sinensis, rhizome of chuanxiong, schizonepeta, elscholtiza,
Radix saposhnikoviae, peppermint, polygonum flaccidum, Chinese ephedra, radix scrophulariae, Radix Glycyrrhizae, blackberry lily, rhizoma anemarrhenae, purple perilla composition, zymophyte powder is by mucor and saccharomycete group
At.
2. the low calorie dish of fermenting bean dregs according to claim 1, which is characterized in that each ingredient in the Chinese herbal medicine powder
Proportion are as follows: 130~150 parts of Radix Astragali, 40~60 parts of Radix Angelicae Sinensis, 60~80 parts of rhizome of chuanxiong, 50~70 parts of schizonepeta, 100~120 parts of elscholtiza,
60~80 parts of radix saposhnikoviae, 100~120 parts of peppermint, 40~60 parts of polygonum flaccidum, 100~120 parts of Chinese ephedra, 60~80 parts of radix scrophulariae, Radix Glycyrrhizae 60~
80 parts, 60~80 parts of blackberry lily, 100~120 parts of rhizoma anemarrhenae, 50~70 parts of purple perilla.
3. the low calorie dish of fermenting bean dregs according to claim 2, which is characterized in that each ingredient in the Chinese herbal medicine powder
Proportion are as follows: 140 parts of Radix Astragali, 50 parts of Radix Angelicae Sinensis, 70 parts of rhizome of chuanxiong, 60 parts of schizonepeta, 110 parts of elscholtiza, windproof 70 parts, 110 parts of peppermint, polygonum flaccidum
50 parts, 110 parts of Chinese ephedra, 70 parts of radix scrophulariae, 70 parts of Radix Glycyrrhizae, 70 parts of blackberry lily, 110 parts of rhizoma anemarrhenae, 60 parts of purple perilla.
4. the low calorie dish of fermenting bean dregs according to claim 1, which is characterized in that in the zymophyte powder mucor and
The mass ratio of saccharomycete is (1~2): (1~2).
5. a kind of preparation method of the low calorie dish of fermenting bean dregs, which is characterized in that with any original of Claims 1 to 4
Based on material and proportion, when preparation, selects high-quality bean dregs, and bean dregs and Chinese herbal medicine powder are mixed and stirred for uniformly, de- after thermophilic digestion
It is 25~35% that water, which is dried to moisture, then pulverizes the mixture of bean dregs and Chinese herbal medicine powder, and then fermentation is added
Zymocyte liquid that bacterium powder is prepared into and after mixing evenly vanning are put into constant-temperature house fermentation, be dehydrateds material again do after fermentation
It is dry to moisture be 25~35% after be vacuum-packed.
6. the preparation method of the low calorie dish of fermenting bean dregs according to claim 5, which is characterized in that the thermophilic digestion
It is carried out in pressure cooker, conditions of cooking are as follows: 0.15~0.3MPa of pressure, 20~30min of time.
7. the preparation method of the low calorie dish of fermenting bean dregs according to claim 5, which is characterized in that the zymocyte liquid
Preparation method be by zymophyte powder be added 1000ml fluid nutrient medium in, 28 DEG C of 36~48h of constant-temperature shaking culture, vibration
Swinging amplitude is 100r/min.
8. the preparation method of the low calorie dish of fermenting bean dregs according to claim 5, which is characterized in that condition when fermentation
Are as follows: 18~28 DEG C of temperature, humidity 70~90%, 24~48h of fermentation time.
9. the preparation method of the low calorie dish of fermenting bean dregs according to claim 5, which is characterized in that with zymocyte liquid one
With the cellulase for also accounting for bean dregs quality 0.1~0.15% being added.
10. the preparation method of the low calorie dish of fermenting bean dregs according to claim 9, which is characterized in that item when fermentation
Part are as follows: with 18~25 DEG C of temperature, the condition of humidity 70~90% ferment 24~32h, then with 25~35 DEG C of temperature, humidity 70~
90% 8~16h of condition fermentation.
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| CN105146363A (en) * | 2015-08-06 | 2015-12-16 | 肖顺治 | Method of using fermented soybean dregs to produce flavored soybean product dish |
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| CN105146363A (en) * | 2015-08-06 | 2015-12-16 | 肖顺治 | Method of using fermented soybean dregs to produce flavored soybean product dish |
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