Processing technology of Chinese wolfberry sprout glossy privet leaf fermented bean curd

• Main Authors: SHAO LINGFANG, WANG MIN, YANG XINYANG
• Format: Patent
• Language: Chinese; English
• Published: 07.12.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention discloses a processing technology of Chinese wolfberry sprout glossy privet leaf fermented bean curd. The Chinese wolfberry sprout glossy privet leaf fermented bean curd is prepared from Chinese wolfberry sprouts, glossy privet leaves and soybeans as main raw materials, and is processed by the following steps: raw material pretreatment, enzyme treatment, pulping, bean curd blank preparation, inoculation, bacteria culturing, pickling, filling, inspecting and storing. The method subjects the raw materials to steam enzyme deactivation treatment, can remove the astringent taste of the raw materials, retain the faint fragrance of the raw materials, improve the taste of the finished fermented bean curd, and enhance the quality of the finished fermented bean curd. The compound enzyme treatment can promote the precipitation of nutrient substances of the raw materials, improve the utilization rate of the raw materials, separate raw material juice from residues, use the juice and the residues in s