Method for inhibiting bacterial expansion of fermented bean curd
The invention discloses a method for inhibiting bacterial expansion of fermented bean curd. The method comprises the following steps: preparing a microbial source composite fermentation antibacterial liquid; preparing the plant source composite fresh-keeping antibacterial liquid; preparing a ferment...
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Main Authors | , , , , , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
06.05.2022
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Subjects | |
Online Access | Get full text |
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Summary: | The invention discloses a method for inhibiting bacterial expansion of fermented bean curd. The method comprises the following steps: preparing a microbial source composite fermentation antibacterial liquid; preparing the plant source composite fresh-keeping antibacterial liquid; preparing a fermented bean curd blank; preparing fermented bean curd salt blanks; and performing post-fermentation on the fermented bean curd: adding the plant source composite fresh-keeping antibacterial liquid into the composite seasoning, adding the salt billet into a tank, performing fermentation for 120 days, and respectively adding the microbial source composite fermentation antibacterial liquid, the plant source composite fresh-keeping antibacterial liquid, the microbial source composite fermentation antibacterial liquid and the plant source composite fresh-keeping antibacterial liquid on the 0th day, the 30th day, the 60th day and the 90th day of fermentation. The microbial source composite fermentation antibacterial liquid a |
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Bibliography: | Application Number: CN202111498318 |