CN100353861C - Production method of vacuum fermented bean curd in container - Google Patents
Production method of vacuum fermented bean curd in container Download PDFInfo
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- CN100353861C CN100353861C CNB2005100069563A CN200510006956A CN100353861C CN 100353861 C CN100353861 C CN 100353861C CN B2005100069563 A CNB2005100069563 A CN B2005100069563A CN 200510006956 A CN200510006956 A CN 200510006956A CN 100353861 C CN100353861 C CN 100353861C
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to a method for preparing preserved bean curd in a container through fermentation in vacuum, particularly to a method for preparing the preserved bean curd. The present invention aims at providing a method for preparing the preserved bean curd in the container through fermentation in vacuum, wherein the method has the advantages that bean curd blanks can be catalysed to be fermented in the container in a vacuum condition, the preparation period is short, the cross-contamination link is few, the preserved bean curd can be automatically prepared on a production line, and the prepared preserved bean curd is sealed in vacuum. The provided method comprises the following steps: cleaning, soaking, steaming and cooling a matrix; inoculating an aspergillus oryzae strain, and then cultivating the matrix with the aspergillus oryzae strain; soaking the aspergillus oryzae yeast by a salt solution to obtain aspergillus oryzae sauce yeast for use; preparing soup; adding the aspergillus oryzae sauce yeast to the container, filling the bean curd blanks, and then filling the soup; sealing the container in vacuum; storing the sealed container. Aspergillus oryzae is used for inoculating and cultivating the matrix, the cultivated matrix is added to the container together with the bean curd blanks, and the bean curd blanks can be catalysed to be fermented in the container in a vacuum condition to shorten fermentation time. The provided method has the advantages of short preparation period, automatic preparation on the production line, reduced labor intensity, reduced cross contamination and greatly reduced cost; the prepared preserved bean curd is sealed in vacuum with long shelf lives, and accords with sanitary standards.
Description
Technical field
The present invention relates to a kind of manufacture method of fermented bean curd, especially a kind of method of utilizing aspergillus oryzae to carry out vacuum fermentation manufacturing fermented bean curd in the packing container.
Background technology
At present, the flow process of known traditional fermented bean curd production technology is bean curd embryo → centering block → inoculation → cultivation → fall frame → stranding hair → salt marsh → dress cylinder/bottle → seal → later stage fermentation → finished product.Later stage fermentation before this technological process divides, fermentation time was about 3～6 months, and manual operations is many, and working strength is big, the cross pollution link is many, can't production line machinery production, product does not have vacuum seal, easily causes to be subjected to the external environment contamination by micro, the requirement that is difficult to satisfy food hygiene (is edited referring to Wang Ruizhi, " Chinese fermented bean curd is brewageed ", China Light Industry Press, 1998).
Summary of the invention
The present invention aim to provide a kind of can be in packing container under the vacuum condition, catalysis bean curd embryo fermentation, with short production cycle, the cross pollution link is few, can mechanization production on streamline, product has the production method of vacuum fermented bean curd in container of vacuum seal.
Step of the present invention is:
1) base-material cleans, and is dipped to and soaks into;
2) the base-material boiling is cooled off to well-done;
3) with the inoculation of aspergillus oryzae bacterial classification, cultivate, the base-material temperature is 20～40 ℃, to growth and maturity phase of aspergillus oryzae to being as the criterion;
The aspergillus oryzae that 4) will arrive in the maturity period is bent uses saline sook, and it is standby to make meter sauce song, and the concentration of said salt solution is 6% to saturated;
5) preparation soup juice: auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 6%～20%, vinegar 0.4%～3%, D-sorbite 6%～20%, edible alcohol 2.6%～15%, and surplus is edible salt water, the concentration of salt solution is 6% to saturated;
6) add in the container rice sauce is bent, the bean curd embryo is inserted again, and poured into soup juice, the content of rice sauce song is 12%～35% of product net content, and the content of soup juice exceeds to reserve to fill behind the bottom clearance degree;
7) vacuum capping;
8) under 20～45 ℃ of temperature, deposit to the fermented bean curd maturation under best 30～45 ℃.
The bacterial classification of the production fermented bean curd commonly used that domestic enterprise is known is a lot, for example Shanghai wine 3.130, Shanghai wine 3.042, rhizopus chinensis, lactic acid bacteria AS1.130, monascus AS3.554, Mucor 3.2778, Lu Shi yeast AS2.180+ Shanghai wine 3.042 etc.
Said container can be selected containers such as bottle, cylinder, jar, tube, bucket for use.
In soup juice, can add soup juice total amount and be other auxiliary materials of 0～10%; Said other auxiliary materials are at least a in capsicum, sesame oil, the spicy material class flavouring.
Said base-material consist of soya bean and brown rice, be soya bean by quality than its content: brown rice=1: (0.3～4).
The present invention selects for use aspergillus oryzae to base-material inoculation, cultivation, cultured base-material bean curd embryo together adds in the packing container, technological process and process conditions in preferred each processing step, therefore can be in packing container under the vacuum condition, the fermentation of catalysis bean curd embryo, and utilize heat preservation technology to shorten fermentation time.Compare with existing production technology, of the present invention with short production cycle, only fermentation time just foreshortened to 10～40 days from existing 3～6 months; Can mechanization production on streamline, alleviate working strength of workers, reduce the cross pollution link, reduce production cost significantly; Can adjust base-material, auxiliary material and content thereof at any time according to the market demand, make the fermented bean curd of various tastes; Product has vacuum seal, and long shelf-life meets sanitary standard.
The specific embodiment
Following examples will the present invention is further illustrated.
Embodiment 1:
1, koji:
1) base-material is handled: selecting local colory soya bean 800Kg and brown rice 1000Kg for use is base-material, through mechanical grading, chooses full, ripe particle, again through hand picking, to remove impurity, to go mouldy and the disease and pest particle, after the ingredient inspection after selecting is qualified, enter subsequent processing.
2) base-material cleans, soaks: the base-material of choosing cleans up through circulating water, and soya bean, brown rice clear water respectively soaked 8 hours and 4 hours.
3) boiling of base-material: soaked soybean and brown rice pass through 121 ℃ of steam respectively, and 30 minutes and 95 ℃, 12 minutes boiling.
4) cooling of base-material: the soya bean after the boiling, brown rice, pave on the koji bed of sterilizing, be cooled to below 40 ℃ by the air blowing.
5) inoculation: select for use aspergillus oryzae bacterial classification and base-material to mix inoculation thoroughly.
6) cultivate: keep 30～32 ℃ of base-material temperature in koji bed, humidity 60%～90% is decided on different mycelial growth degree, and incubation time 60～80 hours is decided on different weathers, with growth and maturity phase of aspergillus oryzae to being as the criterion.
7) go out bent standby: the aspergillus oryzae song that the maturity period arrives, use 20% saline sook, become meter sauce song standby.
2, the koji of soup juice
1) proportioning: auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 10%, vinegar 1.5%, D-sorbite 10%, edible alcohol 10%, and surplus is edible salt water, the concentration of salt solution is 15%.
2) preparation: salt solution and water are boiled cooling in advance, take by weighing the weight of water, salt solution by product taste difference, after other auxiliary material takes by weighing by proportioning, add in the mixed salt solution and stir, and measuring salt is 8%～14%, and pH value is 3～6, decides on product taste difference.
3, bottling
1) the bean curd embryo is selected for use: with the square block bean curd of 2.5cm * 2.5cm that 13%～20% salt is pickled, through 60～70 ℃ of baking room oven dry, 12～18 hours time, bean curd embryo moisture content is controlled at 40%～60%.
2) cleaning of bean curd embryo, draining: the dried bean curd embryo that salt marsh is crossed, through entering subsequent processing behind circulating water cleaning, the draining.
3) vial cleans, sterilizes: vial cleans and moise-heat sterilization more than 70 ℃ through 50～70 ℃ of hot water of bottle washing machine.
4) lamp inspection: check vial one by one, guarantee that bottle does not have breakage through sterilizing.
5) bottling: according to 20%～25% of product net content, add rice sauce song in bottle, the bean curd embryo that will clean is again filled 12～20 every bottle through filling machine, and pour into the soup juice for preparing, keep bottom clearance degree 8～15mm, regularly extract product, whether the net content that calibration is sampled meets the requirements.
6) vacuum capping: the vial of populated content through the full-automatic capsuling machine capping of vacuum, requires steam pressure 0.1～0.2Mpa, the vacuum 〉=250mmHg that forms in the bottle.
4, coding: through ink jet numbering machine spray printing date of manufacture, time and lot number.
5, inspection bottle: by the range estimation initial survey, certified products are packed in the plastic crate.
6, fermentation in the bottle: the product behind the inspection bottle moves in the moist closet, and 35～40 ℃ of temperature, fermentation time is 30～35 days in the bottle.
7, packing: in bottle fermentation and final inspection qualified after, with the cartonning storage after automatic packaging machine pack of trade mark, shrink film.
8, finished product: the finished product warehouse-in after the packing is for sale.
Embodiment 2
Similar to Example 1, its difference is the proportioning of soup juice, and auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 6%, vinegar 0.4%, D-sorbite 15%, edible alcohol 2.6%, and surplus is edible salt water, the concentration of salt solution is 6%.Product behind the inspection bottle moves in the moist closet, and 30～35 ℃ of temperature, fermentation time is 25～30 days in the bottle.Base-material is selected 800Kg soya bean and 240Kg brown rice for use.The content of rice sauce song is 28%～30% of product net content.
Embodiment 3:
Similar to Example 1, its difference is that base-material cleans, soaks: the base-material of choosing cleans up through circulating water, and soya bean 800Kg, brown rice 2000Kg soaked 12 hours and 6 hours with clear water respectively.The boiling of base-material: soaked soybean and brown rice pass through 85～90 ℃ of steam respectively, the boiling of 12～15 minutes time.During cultivation, keep 35～40 ℃ of base-material temperature in koji bed, humidity 60%～70% is decided on different mycelial growth degree, and incubation time 60～70 hours is decided on different weathers, with growth and maturity phase of aspergillus oryzae to being as the criterion.The proportioning of soup juice is: auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 15%, vinegar 2%, D-sorbite 6%, edible alcohol 6%, surplus is edible salt water, adopts saturated brine.During bottling, the square block bean curd of 2.5cm * 2.5cm that the bean curd embryo selects for use 15% salt to pickle, through 60～65 ℃ of baking room oven dry, 16～18 hours time, bean curd embryo moisture content is controlled at 40%～50%.Vial cleans and moise-heat sterilization more than 70 ℃ through 60～70 ℃ of hot water of bottle washing machine.Bottling adds rice sauce song in bottle according to 30%～35% of the product net content, and the bean curd embryo that will clean is again filled 20 every bottle through filling machine, and pours into the soup juice for preparing, and keeps bottom clearance degree 12～15mm.When fermenting in the bottle, the product behind the inspection bottle moves in the moist closet, 40～45 ℃ of temperature, and the interior fermentation time of bottle 10～20 days.
Embodiment 4:
Similar to Example 3, its difference is that base-material cleans, soaks: the base-material of choosing cleans up through circulating water, and soya bean 800Kg, brown rice 3200Kg soaked 5 hours and 2 hours with clear water respectively.The boiling of base-material: soaked soybean and brown rice pass through 95～100 ℃ of steam respectively, the boiling of 5～7 minutes time.During cultivation, keep 35～40 ℃ of base-material temperature in koji bed, humidity 80%～90% is decided on different mycelial growth degree, and incubation time 70～80 hours is decided on different weathers, with growth and maturity phase of aspergillus oryzae to being as the criterion.The proportioning of soup juice is: auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 20%, vinegar 3%, D-sorbite 20%, edible alcohol 15%, and surplus is edible salt water, employing concentration is 20% salt solution.During bottling, the square block bean curd of 2.5cm * 2.5cm that the bean curd embryo selects for use 20% salt to pickle, through 65～70 ℃ of baking room oven dry, 12～14 hours time, bean curd embryo moisture content is controlled at 30%～40%.Vial cleans and moise-heat sterilization more than 65 ℃ through 50～60 ℃ of hot water of bottle washing machine.Bottling adds rice sauce song in bottle according to 12%～20% of the product net content, and the bean curd embryo that will clean is again filled 12 every bottle through filling machine, and pours into the soup juice for preparing, and keeps bottom clearance degree 8～10mm.When fermenting in the bottle, the product behind the inspection bottle moves in the moist closet, 20～30 ℃ of temperature, and the interior fermentation time of bottle 35～40 days.
Claims (3)
1, production method of vacuum fermented bean curd in container is characterized in that the steps include:
1) base-material cleans, be dipped to and soak into, described base-material consist of soya bean and brown rice, be soya bean by quality than its content: brown rice=1: 0.3～4;
2) the base-material boiling is cooled off to well-done;
3) with the inoculation of aspergillus oryzae bacterial classification, cultivate, the base-material temperature is 20～40 ℃, to growth and maturity phase of aspergillus oryzae to being as the criterion;
The aspergillus oryzae that 4) will arrive in the maturity period is bent uses saline sook, and it is standby to make meter sauce song, and the concentration of described salt solution is 6% to saturated;
5) preparation soup juice: auxiliary material is added in the salt solution, and auxiliary material is formed and content is: white granulated sugar 6%～20%, vinegar 0.4%～3%, D-sorbite 6%～20%, edible alcohol 2.6%～15%, and surplus is edible salt water, the concentration of salt solution is 6% to saturated;
6) add in the container rice sauce is bent, the bean curd embryo is inserted again, and poured into soup juice, the content of rice sauce song is 12%～35% of product net content, and the content of soup juice exceeds to reserve to fill behind the bottom clearance degree;
7) vacuum capping;
8) under 30～45 ℃ of temperature, deposit to the fermented bean curd maturation.
2, production method of vacuum fermented bean curd in container as claimed in claim 1 is characterized in that said container selects bottle, cylinder, jar, tube or bucket for use.
3, production method of vacuum fermented bean curd in container as claimed in claim 1 is characterized in that in soup juice adding soup juice total amount and is other auxiliary materials of 0～10%; Said other auxiliary materials are at least a in capsicum, sesame oil, the spicy material class flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100069563A CN100353861C (en) | 2005-01-13 | 2005-01-13 | Production method of vacuum fermented bean curd in container |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100069563A CN100353861C (en) | 2005-01-13 | 2005-01-13 | Production method of vacuum fermented bean curd in container |
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| CN1803000A CN1803000A (en) | 2006-07-19 |
| CN100353861C true CN100353861C (en) | 2007-12-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222510A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Method for producing fried pungent beancurd cake rapidly and safely |
| CN103222511A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Production method for health fermented beancurd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793023A (en) * | 2012-07-24 | 2012-11-28 | 莆田市优久食品有限公司 | Fermented bean curd fermented by complex bacteria |
| CN102940048B (en) * | 2012-10-14 | 2014-04-02 | 信阳农业高等专科学校 | Production method of spicy fermented bean curd |
| CN103719299A (en) * | 2013-12-24 | 2014-04-16 | 郑淑贞 | Edible fungus fermented bean curd and production process thereof |
| CN104798906A (en) * | 2015-04-21 | 2015-07-29 | 丽江建红绿色食品开发有限公司 | Preparation method for fermented bean curd |
| CN107048209B (en) * | 2017-04-14 | 2020-04-17 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060582A (en) * | 1991-11-09 | 1992-04-29 | 鞍山市调味品一厂 | The preparation method of health care and nourishing fermented bean curd |
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN1483345A (en) * | 2002-09-20 | 2004-03-24 | 郑建涵 | Process for producing fermented bean curd |
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2005
- 2005-01-13 CN CNB2005100069563A patent/CN100353861C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060582A (en) * | 1991-11-09 | 1992-04-29 | 鞍山市调味品一厂 | The preparation method of health care and nourishing fermented bean curd |
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN1483345A (en) * | 2002-09-20 | 2004-03-24 | 郑建涵 | Process for producing fermented bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222510A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Method for producing fried pungent beancurd cake rapidly and safely |
| CN103222511A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Production method for health fermented beancurd |
| CN103222510B (en) * | 2013-04-19 | 2015-01-14 | 陈彦屏 | Method for producing fried pungent beancurd cake rapidly and safely |
| CN103222511B (en) * | 2013-04-19 | 2015-01-14 | 陈彦屏 | Production method for health fermented beancurd |
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| CN1803000A (en) | 2006-07-19 |
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