Fermentation agent, direct vat set fermentation method of stinky tofu marinade and stinky tofu marinade

The invention discloses a fermentation agent, a direct vat set fermentation method of stinky tofu marinade and the stinky tofu marinade. The fermentation agent is obtained by compounding four lactic acid bacteria. The direct vat set fermentation method of the stinky tofu marinade comprises the follo...

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Bibliographische Detailangaben
Hauptverfasser:	MA XINXIN, ZHAO ZHENYANG, WEI DONGZHI, WANG JIAJUN, SHEN HUMING, XIE JINGLI, LI LI, SHEN JIANHUA, DENG SIJING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention discloses a fermentation agent, a direct vat set fermentation method of stinky tofu marinade and the stinky tofu marinade. The fermentation agent is obtained by compounding four lactic acid bacteria. The direct vat set fermentation method of the stinky tofu marinade comprises the following steps: inoculating the the fermentation agent into a marinade stock solution, wherein the initial total concentration of the fermentation agent in the marinade stock solution is 10 CFU/mL; and performing culturing for 10-15 hours at 30-45 DEG C, then adding a fermentation nitrogen source according to a volume ratio of 1-5%, and continuously fermenting for 10-15 hours to obtain the stinky tofu marinade. According to the method, the four specific lactic acid bacteria are compounded to carry out mixed fermentation on the marinade stock solution, the raw materials and the lactic acid bacteria are directly added according to a proportion, the stinky tofu marinade with unified quality and flavor can be obtained