CN110897013A - Preparation process of rice koji sauce fermented bean curd - Google Patents
Preparation process of rice koji sauce fermented 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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a preparation process of rice koji sauce fermented bean curd, which comprises the following steps: (1) preparing soybean milk: cleaning and soaking soybeans, and adding water into the soaked soybeans and grinding the soybeans into pulp; (2) preparing bean curd: adding coagulant into the cooked soybean milk, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks; (3) fermentation of the mildewed broad beans: soaking broad beans, drying in the sun, mixing the broad beans with rice koji, and putting the mixture into a fermentation cylinder for sealed fermentation to form mildewed broad beans; (4) fermenting fermented bean curd: putting the white blank layer by layer into a pottery jar for secondary fermentation, wherein the surface of the white blank is uniformly distributed with salt and spice, and sealing the white blank in a shade place. The fermented bean curd brewing process is simpler and more convenient, does not need manual processes of wrapping hypha generated by early-stage white blank fermentation on the white blank and pickling the blank, so that the fermented bean curd fermentation process is simpler and is easier to industrially prepare, and meanwhile, the bean curd and the mildewed bean sauce are fermented together, so that the flavor of the fermented bean curd is more mellow.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation process of rice koji sauce fermented bean curd.
Background
Fermented bean curd is one of numerous fermented bean products in China, and has a history of more than 1500 years. The preserved beancurd is rich in nutrition and delicious in taste, and can be divided into red preserved beancurd, white preserved beancurd, green preserved beancurd, soy preserved beancurd and various kinds of preserved beancurd according to color, luster and flavor; according to the specification and the shape, the fermented bean curd can be divided into Taifang fermented bean curd, Xinfang fermented bean curd, Zuifang fermented bean curd, Zhongfang fermented bean curd and Jingzui fermented bean curd; according to the strain type, the fermented bean curd can be divided into mucor fermented bean curd, rhizopus fermented bean curd, bacterial fermented bean curd, sterile fermented bean curd and the like. Through microbial fermentation, the defects of bitter and fishy smell, flatulence factor, anti-nutritional factor and the like of the soybean are overcome, the digestibility and the biological value are greatly improved, and various organic acids, alcohols, esters and amino acids with fragrance are generated. In addition, the preserved beancurd contains a large amount of hydrolyzed protein, free amino acid and free fatty acid, and also contains nutrient components such as thiamine, riboflavin, nicotinic acid, calcium and phosphorus, and does not contain cholesterol. These are all necessary to promote normal development or maintain normal physiological functions in the human body.
In the prior art, the preparation of fermented bean curd comprises the following steps:
(1) preparing a bean curd blank: selecting healthy soybeans, soaking the soybeans, grinding the soybeans into thick liquid, filtering residues, curdling, squatting, pressing and forming, and cutting the soybeans into blocks to prepare bean curd blanks;
(2) early-stage fermentation: inoculating mucor strains on the bean curd blanks, stacking the inoculated bean curd blanks on a culture disc, and fermenting until hyphae are formed on the surfaces of the bean curd blanks;
(3) pickling the base: wrapping the mycelium on the surface of the bean curd blank by hands, putting the bean curd blank into a jar, spreading a layer of salt on every layer of bean curd, adding saline water and wine, and pickling again;
(4) and (3) later-stage fermentation: draining the salted blank, filling the salted blank into a jar, and adding seasonings for fermentation.
The prior fermented bean curd preparation process needs manual operation in early fermentation, blank pickling and later fermentation, is relatively complex in process and high in labor cost, and is not suitable for industrial production.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides the preparation process of the rice koji sauce fermented bean curd, which can reduce the manual operation steps for preparing the fermented bean curd and is more beneficial to industrial production.
The technical scheme adopted by the invention is as follows:
a preparation process of rice koji sauce fermented bean curd is characterized by comprising the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans, grinding the soaked soybeans into soybean milk, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;
(2) preparing bean curd: adding a coagulant into the cooked soybean milk, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;
(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking, drying in the sun, and then obtaining the broad beans according to the mass ratio of 5 multiplied by 1031, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;
(4) fermenting fermented bean curd: and (3) putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place and placing the white blank for 90-120 days to obtain a finished product.
Further, the coagulant in the step (2) is glutamine transaminase.
Further, the pH value of the soybean milk in the step (2) is 6.0-8.0, the temperature is 50-55 ℃, and the addition amount of glutamine transaminase is 0.3-0.8U/g protein.
Further, in the step (3), the fermentation temperature of the mildewed broad beans is 32-37 ℃, and the fermentation time is 3-4 days.
Further, in the step (4), the mass ratio of the white blank to the mildewed broad beans is 140: 16.
Further, the preparation process of the rice koji in the step (3) comprises the following steps:
inoculating Aspergillus oryzae on a PDA slant culture medium, culturing at 28-30 ℃ for 1-2 days, and activating Aspergillus oryzae;
inoculating activated aspergillus oryzae into a liquid culture medium, and performing shake culture at 28-30 ℃ for 48-72 hours;
and step three, uniformly stirring the rice steamed with the bacterial liquid, culturing for 3-5 days until the rice grains are yellow, and drying and crushing the rice grains into powder.
Further, the liquid culture medium in the second step comprises 4.5% of corn flour, 2.3% of soybean meal and MgSO (MgSO) water4·7H2O1.5％，K2HPO4·3H2O0.1% and water pH 5.4.
Further, the powder in the third step is sieved by a sieve of 80-120 meshes.
Further, the spice comprises the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.
Further, the bean curd cut into small pieces in the step (3) has a size of 3cm × 3cm × 2 cm.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the fermented bean curd brewing process is simpler and more convenient, does not need to manually wrap hypha generated by early-stage white blank fermentation on a white blank and a blank pickling process, can industrially complete the fermentation of the mildewed bean paste, is simpler in fermented bean curd fermentation process and easier for industrial preparation, and simultaneously, the bean curd and the mildewed bean paste are fermented together, so that the flavor of the fermented bean paste is more mellow.
2. The method utilizes glutamine transaminase as a coagulant to produce the bean curd with low sodium content, and the soy sauce fermented bean curd produced by the bean curd with low sodium content has the same flavor and taste as common bean curd, can reduce salt intake on the basis of not influencing the flavor, and is beneficial to the body health of eaters.
3. The invention meets the requirements of consumers on color, aroma and taste of healthy food, is suitable for industrial production and has great development prospect.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Example 1
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding into soybean milk, filtering the soybean milk with gauze of 60 meshes, and decocting the filtrate for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 30 ℃ and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd of the embodiment has poor gelling effect and cannot be gelled into bean curd.
Example 2
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding into soybean milk, filtering the soybean milk with gauze of 60 meshes, and decocting the filtrate for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 50 ℃ and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 3
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding into soybean milk, filtering the soybean milk with gauze of 60 meshes, and decocting the filtrate for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 60 ℃, and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd of the embodiment has poor gelling effect and cannot be gelled into bean curd.
Example 4
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 3, grinding into soybean milk, filtering the soybean milk with gauze of 80 meshes, taking filtrate, and boiling for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 55 ℃, and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 5
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 3, grinding into soybean milk, filtering the soybean milk with gauze of 80 meshes, taking filtrate, and boiling for 8min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of soybean milk was 8.0, the temperature was 50 deg.C, and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 6
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20 ℃ for 10h, adding water into the soaked soybeans according to a mass ratio of 1: 3, grinding into soybean milk, filtering the soybean milk with gauze of 80 meshes, taking filtrate, and boiling for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 6.0, the temperature was 55 deg.C, and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 7
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 25 ℃ for 9h, adding water into the soaked soybeans according to a mass ratio of 1: 3.5, grinding into soybean milk, filtering the soybean milk with gauze of 70 meshes, taking filtrate, and boiling for 8min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 50 ℃ and the amount of transglutaminase added was 0.2U/g × protein.
The bean curd of the embodiment has poor gelling effect and cannot be gelled into bean curd.
Example 8
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 25 ℃ for 9h, adding water into the soaked soybeans according to a mass ratio of 1: 3.5, grinding into soybean milk, filtering the soybean milk with gauze of 70 meshes, taking filtrate, and boiling for 8min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 50 ℃ and the amount of transglutaminase added was 0.3U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 9
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 25 ℃ for 9h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding into soybean milk, filtering the soybean milk with gauze of 70 meshes, taking filtrate, and boiling for 8min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of soybean milk was 7.0, the temperature was 50 deg.C, and the amount of transglutaminase added was 0.8U/g × protein.
The bean curd has good gelling effect and can be gelled into bean curd.
Example 10
A preparation process of bean curd in rice koji sauce fermented bean curd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 25 ℃ for 9h, adding water into the soaked soybeans according to a mass ratio of 1: 3, grinding into soybean milk, filtering the soybean milk with gauze of 70 meshes, taking filtrate, and boiling for 8min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of the soybean milk was 7.0, the temperature was 50 ℃ and the amount of transglutaminase added was 0.9U/g × protein.
The bean curd of the embodiment has good gelling effect and cannot be gelled into bean curd.
Example 11
A preparation process of rice koji sauce preserved beancurd comprises the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 30 ℃ for 8h, adding water into the soaked soybeans according to a mass ratio of 1: 3, grinding into soybean milk, filtering the soybean milk with gauze of 100 meshes, taking filtrate, and boiling for 5min to obtain cooked soybean milk;
(2) preparing bean curd: adding glutamine transaminase into cooked soybean milk, stirring, mixing, keeping the temperature for 1h, cooling and pressing to obtain bean curd; the pH of soybean milk was 6.0, the temperature was 60 deg.C, and the amount of transglutaminase added was 0.5U/g × protein.
The bean curd of the embodiment has poor gelling effect and cannot be gelled into bean curd.
Example 12
A preparation process of rice koji sauce fermented bean curd comprises the following steps of:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding the soybean milk into pulp, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;
(2) preparing bean curd: adding calcium chloride into cooked soybean milk, adding 20g of calcium chloride into 1kg of soybeans, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;
(3) fermentation of the mildewed broad beans: selecting healthy broad beans, and soakingSoaking and drying in the sun, and then mixing according to the mass ratio of 5 multiplied by 1031, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;
(4) fermenting fermented bean curd: putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place and placing the white blank for 90 days to obtain a finished product. The spice comprises the following components in parts by mass: 12 parts of chili powder and 1.2 parts of five spice powder.
In this example, every 100g of fermented bean curd contains 4.2g of salt.
Example 13
A preparation process of rice koji sauce fermented bean curd comprises the following steps of:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans according to a mass ratio of 1: 2.5, grinding the soybean milk into pulp, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;
(2) preparing bean curd: adding magnesium chloride into cooked soybean milk, adding 30g of magnesium chloride into 1kg of soybeans, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;
(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking, drying in the sun, and then obtaining the broad beans according to the mass ratio of 5 multiplied by 1031, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;
(4) fermenting fermented bean curd: putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place for 115 days, and obtaining a finished product. The spice comprises the following components in parts by mass: 10 parts of chili powder and 1 part of five spice powder.
In this example, every 100g of fermented bean curd contains 3.9g of salt.
Example 14
A preparation process of rice koji sauce fermented bean curd comprises the following steps of:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 25 ℃ for 9h, adding water into the soaked soybeans according to a mass ratio of 1: 3.5, grinding into soybean milk, filtering the soybean milk with gauze of 100 meshes, and decocting the filtrate for 10min to obtain cooked soybean milk;
(2) preparing bean curd: adjusting pH of the cooked soybean milk to 8.0, adding transglutaminase at 55 deg.C, wherein the addition amount of transglutaminase is 0.8U/g × protein, stirring, mixing, keeping the temperature for 1 hr, cooling, and pressing to obtain bean curd;
(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking and drying in the sun, mixing the broad beans with rice koji according to the mass ratio of 5 x 103: 1, putting the mixture into a fermentation cylinder, sealing and fermenting, and forming hyphae on the surfaces of the broad beans to form mildewed broad beans;
(4) fermenting fermented bean curd: putting the white blank into a pottery jar in a mode of covering a layer of white blank with a layer of mildewed bean, fermenting again, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place, and standing for 120 days to obtain a finished product. The soup sauce comprises 12 parts of red yeast rice, 5 parts of broad bean paste, 40 parts of sorghum liquor and 4 parts of spice by mass: 7 parts of chili powder and 0.5 part of five spice powder.
In this example, every 100g of fermented bean curd contains 4.4g of salt.
Example 15
The embodiment provides a preparation process of red yeast rice for embodiments 12 to 14, which comprises the following steps:
step one, inoculating aspergillus oryzae on a PDA slant culture medium, and culturing for 2d at 30 ℃;
step two, inoculating the activated aspergillus oryzae into a liquid culture medium, and performing shake culture at 30 ℃ for 60 hours;
and step three, uniformly stirring the rice steamed by the bacterial liquid, culturing for 3-5 days until the rice grains are purple red, drying and crushing the rice grains into powder, and sieving the powder by a 100-mesh sieve.
Example 16
This example provides, for example 15, a liquid culture medium for propagation of aspergillus oryzae, specifically:
the liquid culture medium comprises corn flour 4.5%, soybean meal 2.3%, and MgSO4·7H2O 1.5％，K2HPO4·3H2O0.1% and water pH 5.4.
Any feature disclosed in this specification (including any accompanying claims, abstract) may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
The invention is not limited to the foregoing embodiments. The invention extends to any novel feature or any novel combination of features disclosed in this specification and any novel method or process steps or any novel combination of features disclosed.
Claims (10)
1. A preparation process of rice koji sauce fermented bean curd is characterized by comprising the following steps:
(1) preparing soybean milk: selecting healthy soybeans, cleaning, soaking in water at 20-30 ℃ for 8-10 h, adding water into the soaked soybeans, grinding the soaked soybeans into soybean milk, filtering the soybean milk with gauze of 60-80 meshes, taking filtrate, and boiling for 5-10 min to obtain cooked soybean milk;
(2) preparing bean curd: adding a coagulant into the cooked soybean milk, stirring and mixing uniformly, keeping the temperature for 1-2 h, cooling and pressing to obtain bean curd, and cutting the bean curd into small pieces to obtain white blanks;
(3) fermentation of the mildewed broad beans: selecting healthy broad beans, soaking, drying in the sun, and then obtaining the broad beans according to the mass ratio of 5 multiplied by 1031, mixing broad beans and rice koji, putting the mixture into a fermentation cylinder, sealing and fermenting to form hypha on the surfaces of the broad beans and form mildewed broad beans;
(4) fermenting fermented bean curd: and (3) putting the white blank into a pottery jar for secondary fermentation in a mode of covering a layer of white blank with a layer of mildewed bean, uniformly distributing salt and spices on the surface of the white blank, sealing the white blank in a shade place and placing the white blank for 90-120 days to obtain a finished product.
2. The process for preparing rice koji sauce-fermented bean curd according to claim 1, wherein the coagulant in the step (2) is glutamine transaminase.
3. The preparation process of the rice koji sauce fermented bean curd according to claim 2, wherein the pH of the soybean milk in the step (2) is 6.0-8.0, the temperature is 50-55 ℃, and the addition amount of glutamine transaminase is 0.3-0.8U/g protein.
4. The preparation process of the rice koji sauce fermented bean curd according to claim 1, wherein the fermentation temperature of the fermented bean paste in the step (3) is 32-37 ℃ and the fermentation time is 3-4 days.
5. The process for preparing red yeast rice sauce-fermented bean curd rice koji sauce-fermented bean curd according to claim 1, wherein in the step (4), the mass ratio of the white blank to the fermented bean paste is 140: 16.
6. Preparation process the preparation process of rice koji sauce fermented bean curd according to claim 1, wherein the preparation process of rice koji in the step (3) comprises the following steps:
inoculating Aspergillus oryzae on a PDA slant culture medium, culturing at 28-30 ℃ for 1-2 days, and activating Aspergillus oryzae;
inoculating activated aspergillus oryzae into a liquid culture medium, and performing shake culture at 28-30 ℃ for 48-72 hours;
and step three, uniformly stirring the rice steamed with the bacterial liquid, culturing for 3-5 days until the rice grains are yellow, and drying and crushing the rice grains into powder.
7. The process for preparing fermented bean curd with rice koji sauce as claimed in claim 6, wherein the liquid medium in the second step comprises 4.5% of corn flour, 2.3% of soybean meal and MgSO 24·7H2O 1.5％，K2HPO4·3H2O0.1% and water pH 5.4.
8. The preparation process of the rice koji sauce fermented bean curd according to claim 6, wherein the powder in the third step is sieved by a sieve of 80-120 meshes.
9. The preparation process of the rice koji sauce fermented bean curd according to claim 1, wherein the spice in the step (4) comprises the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.
10. The process for preparing rice koji sauce-fermented bean curd according to claim 1, wherein the size of the bean curd cut into small pieces in the step (3) is 3cm x 2 cm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728037A (en) * | 2020-07-02 | 2020-10-02 | 浙江莫干山食业有限公司 | Bean product fermentation process |
| CN112120087A (en) * | 2020-09-29 | 2020-12-25 | 广东广中皇食品有限公司 | Red fermented bean curd and preparation method thereof |
| CN114209013A (en) * | 2021-12-29 | 2022-03-22 | 福建省红太阳精品有限公司 | Rice paste bean curd milk and production process thereof |
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