Okara is a by-product of the tofu production process, rich in protein, fat, fiber and other nutrients, and is a high-quality feed raw material. However, okara has a high protein and fat content and is prone to spoilage, so fermentation is required.
There are many ways to ferment okara, the easiest of which is natural fermentation. Put the okara in a container, add the right amount of water, stir well, and place in a warm place to ferment. During the fermentation process, the microorganisms in the okara will multiply, generating heat, which will increase the temperature of the okara and produce a sour taste and aroma at the same time, which is the process of fermentation.
However, natural fermentation takes time and temperature and is susceptible to contamination. Therefore, microbial fermentation is now generally used. Put the okara into the microbial starter culture, add the right amount of water and nutrients, stir well, and then put it in an airtight container for fermentation. During the fermentation process, microorganisms will break down the macromolecular substances in the okara to produce small and easily digestible substances, as well as some beneficial microorganisms and aromatic substances.
Fermented okara can be used as feed. It is rich in protein, fat and fiber, and after fermentation, the protein and fat in the okara are more easily absorbed and utilized by animals. In addition, fermented okara also contains some beneficial microorganisms and flavor substances, which can improve the appetite and digestion of animals.
In short, okara can be turned into high-quality feed raw materials after fermentation, which not only improves the utilization rate of okara, but also greatly helps the growth and health of animals.