Method for inhibiting bacterial expansion of fermented bean curd

• Main Authors: HAN RAN, WANG RUHUA, DING KAILI, ZHAO GUOZHONG, LIU LIANGMING, YAO YUNPING, CHEN WEN, PAN ZHIHUI, KONG YU, QU AIYU, ZHOU XINYUN
• Format: Patent
• Language: Chinese; English
• Published: 06.05.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

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