| 摘要 |
PURPOSE:To rapidly prepare the titled food with simple process without using a pickling bed, by sterilizing and dehydrating bean curd by steaming heat- treatment, mixing salt, sugar, etc., to the treated bean curd, fermenting with yeast and a composite enzyme composed mainly of protease and aging the fermentation product. CONSTITUTION:Bean curd is sterilized and dehydrated by steaming heat- treatment, added with small amounts of salt, seasoning and sugar and homogeneously mixed. The mixture is inoculated with yeast and fermented preferably at 20 deg.C for about 4 days. The fermentation product is added with a composite enzyme composed mainly of protease and is aged preferably at 20 deg.C for about 3 days to obtain the objective food. The yeast and the composite enzyme may be added at the same time. The production of alcohol, etc., during the preparation process has bacteriostatic and flavoring effects. |
