CN101611849B - Preparation method of fermented bean curd - Google Patents

Abstract

The invention discloses a preparation method of fermented bean curd, comprising the steps of primary fermentation, secondary fermentation and the like. Health-care traditional Chinese medicine components are added into the secondary fermentation assistant materials of the fermented bean curd. The prepared fermented bean curd has the advantages of unique taste, abundant nutrition, good benefit to the health and the like.

Description

The preparation method of fermented bean curd

Technical field

The present invention relates to the bean product field, specifically is a kind of preparation method of fermented bean curd.

Background technology

Fermented bean curd also is fermented bean curd, is a kind of traditional food, because his particular tastes, by broad masses are liked.Market is common to have red, white kidney beans fermented bean curd and Anagyris foetida fermented bean curd etc.Although each that enumerate all has special taste, comparatively dullness and nutritive value are not enough, need in fermented bean curd, increase its health nutrient composition, to satisfy consumer's health needs of persons.

Summary of the invention

The invention provides a kind of preparation method of fermented bean curd, its unique flavor, nutritious, have health care.

Technical scheme of the present invention is:

The preparation method of fermented bean curd is characterized in that: may further comprise the steps:

(1), with grinding pulping after the selected soybean soaking, boil a bittern, add the bean product antifoaming agent, be pressed into the white spirit base;

(2), the white spirit base gets into the mould room, adds mucor, carries out fermenting the first time 1 to 3 day, and the white spirit base behind the one time fermentation is pickled 5-7 days salify dry bodies with edible salt;

(3), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram; Dried orange peel 10-60 gram, Radix Glycyrrhizae 10-60 gram, cloves 5-20 gram; Capsicum 90-110 gram; Chinese prickly ash 10-50 gram with above-mentioned auxiliary material and water cooling after stew in soy sauce 30-40 minute in the halogen batch can, adds alcohol 5-10 kilogram;

(4), make the material water additive:

With genseng 10～50g, Poria cocos 50～100g, lotus seeds 50～100g, coix seed 50～100g, Gorgon fruit 50～100g, Chinese yam 50～100g, after 5 kilograms of one weeks of liquor infusion, through grinding making beating, obtain expecting water additive again, add in the pan feeding water;

(5), put into the material water that is added with the material water additive to the salt dry body, carry out fermenting second time packed products behind 120-150 days fermenting-ripenings.

For improving the sense of taste proterties of fermented bean curd inlet, promote invigorating spleen and reinforcing stomach, the strong function of help, the present invention adds Chinese herbal medicines such as genseng in material water, human body is had the help function.

Advantages such as the fermented bean curd of the present invention's preparation has special taste, and is nutritious, good for health.

The specific embodiment

The manufacturing approach of fermented bean curd may further comprise the steps:

(1), with grinding pulping after the selected soybean soaking, boil a bittern, add the bean product antifoaming agent, be pressed into the white spirit base;

(2), the white spirit base gets into the mould room and adds the mucor through seed selection, carries out fermenting the first time 1 to 3 day, and the dry body behind the one time fermentation is pickled 7 days salify dry bodies with edible salt;

(3), manufacture material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram; Dried orange peel 10-60 gram, Radix Glycyrrhizae 10-60 gram, cloves 5-20 gram; Capsicum 90-110 gram; Chinese prickly ash 10-50 gram with above-mentioned auxiliary material and water cooling after stew in soy sauce 30-40 minute in the halogen batch can, adds alcohol 5-10 kilogram;

(4), make the material water additive:

With genseng 10～50g, Poria cocos 50～100g, lotus seeds 50～100g, coix seed 50～100g, Gorgon fruit 50～100g, Chinese yam 50～100g, after 5 kilograms of one weeks of liquor infusion, through grinding making beating, obtain expecting water additive again, add in the pan feeding water;

(4), put into the material water that adds the pan feeding water additive to the salt dry body, carry out the fermentation second time, packed products behind 120-150 days fermenting-ripenings.

Claims (1)

1. the preparation method of fermented bean curd is characterized in that: may further comprise the steps:

(1), with grinding pulping after the selected soybean soaking, boil a bittern, add the bean product antifoaming agent, be pressed into the white spirit base;

(2), the white spirit base gets into the mould room, adds mucor, carries out fermenting the first time 1 to 3 day, and the white spirit base behind the one time fermentation is pickled 5-7 days salify dry bodies with edible salt;

(3), make material water: the auxiliary material that adds following weight in per 50 kilograms of material water: anistree 40-60 gram, fennel seeds 30-50 gram, cassia bark 40-60 gram; Dried orange peel 10-60 gram, Radix Glycyrrhizae 10-60 gram, cloves 5-20 gram; Capsicum 90-110 gram; Chinese prickly ash 10-50 gram with above-mentioned auxiliary material and water cooling after stew in soy sauce 30-40 minute in the halogen batch can, adds alcohol 5-10 kilogram;

(4), make the material water additive:

With genseng 10～50 grams, Poria cocos 50～100 grams, lotus seeds 50～100 grams, coix seed 50～100 grams, Gorgon fruit 50～100 grams, Chinese yam 50～100 grams, after 5 kilograms of one weeks of liquor infusion, through grinding making beating, obtain expecting water additive again, add in the pan feeding water;

(5), put into the material water that is added with the material water additive to the salt dry body, carry out fermenting second time packed products behind 120-150 days fermenting-ripenings.