CN101731523A - Making process of vegetable bun preserved beancurd - Google Patents

Abstract

The invention discloses a making process of vegetable bun preserved beancurd, which comprises the following steps of: removing impurities from soy beans, steeping and leaving the soy beans; grinding the soy beans and filtering the residue; boiling and dropping the soybean milk; making billets and fermenting at prior period; salting the billets and filling; scattering wheat cake on the billets, wrapping the billets with salted fresh Chinese cabbage leaves, then putting into a jar or a bottle; adding soup blend after being filled up and sealing with a cover; and fermenting at later period and preparing the finished product. The invention has the advantages of rich nutrition, unique flavor and fresh taste.

Description

The manufacture craft of vegetable bun preserved beancurd

Technical field:

The present invention relates to a kind of manufacture craft of vegetable bun preserved beancurd.

Background technology:

Nowadays, fermented bean curd claims fermented bean curd, fermented bean curd again, is one of famous special product fermented food of China, the production history of existing more than one thousand years.All there is the product of different characteristics various places, are a kind of flavour deliciousness, unique flavor, nutritious food, it mainly is raw material with the soybean, irritate refining the forming of fermenting through immersion, defibrination, base, cultivation, the embryo that salts down, batching, dress, but general fermented bean curd taste is more single, does not have novel part.

Summary of the invention:

The objective of the invention is in order to overcome above deficiency, the manufacture craft of a kind of nutritious, unique flavor, vegetable bun preserved beancurd that mouthfeel is pure and fresh is provided.

Purpose of the present invention is achieved through the following technical solutions: a kind of manufacture craft of vegetable bun preserved beancurd may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is soaked and adds alkali in right amount in the branch pond in batches according to beans matter situation after washing, adds alkali number and is generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and the muddy water cover is clean;

C, mill beans: water is soaked in elimination, can grind beans, adds entry or three pulp-waters when the mill beans, and grasps flow velocity, keeps stable;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation:

(1), the preparation of inoculation suspension: at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, every then box adds cold water by a certain percentage and dilutes, and pours in the special-purpose container of sterilizing standbyly, does sign, during preparation, half an hour is soaked with low amounts of water by elder generation, and back cleaning cloth elimination culture medium is treated fully to mix thoroughly by above-mentioned standard dilution and record in the back, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the bacterial classification suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate, the yellow plate of again that side-sway is good briquet is placed on the brandreth, spray once more in the side of base and connect bacterial classification by the inoculation worker, require evenly, qualification rate reaches 100%, will connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, placement is erect in the briquet side, and every is evenly left the space all around, makes the Mucor growth consistent;

(3), cultivate: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor;

I, base salts down:

(1), rubs hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before the stranding hair, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed when rubbing hair with the hands, is separately rubbed with the hands every disconnected according to the mycelia that connects mutually, row closes up again, and proper alignment is prepared to pickle in the cage lattice;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress are irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is the wheat cake, takes out the base that salts down, salt solution is drained, the wheat cake is sprinkling upon on the briquet, and the fresh Chinese cabbage leaf of pickling with salt wraps up the base that salts down, reinstalls in altar or the bottle, the base that will salt down is arranged in order, flat with hand, layering adds batching, pours into soup stock after filling, seal, enter later stage fermentation;

K, later stage fermentation: the semi-finished product fermented bean curd that will adorn after irritating is sent into fermentation in the storehouse, and fermentation time is 5～6 months;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.

The present invention compared with prior art has the following advantages:

Vegetable bun preserved beancurd owing to added the fresh Chinese cabbage leaf of pickling, distributes the delicate fragrance of one Chinese cabbage after the maturation, special tool is tasty and refreshing, increase aquatic foods, separate greasy, tasty local flavor, can also help appetizing, adds the soft glutinous mouthfeel of the bright perfume of fermented bean curd itself, just melt in the mouth accompanies by that the salted vegetables leaf is edible together some local flavor.

The specific embodiment:

In order to deepen the understanding of the present invention, the invention will be further described below in conjunction with embodiment, and this embodiment only is used to explain the present invention, do not constitute the qualification to protection domain of the present invention.

The specific embodiment of the manufacture craft of a kind of vegetable bun preserved beancurd of the present invention may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is after washing, soak and add alkali in right amount in the branch pond in batches according to beans matter situation, add alkali number and be generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and muddy water cover is clean, soak time is looked season and is determined flexibly, winter general 16-20h, spring, autumn general 10-16h, summer 5-10h.Soak and add alkali in right amount in the branch pond in batches according to beans matter situation, add alkali number and be generally 0-0.4%.For avoiding soaking beans overlong time or too short, do not influence base matter and yield rate, soak the beans standard and be: dew face not after beans expand; Two lobes are broken into two with one's hands dull and stereotyped; The non-foaming foam of the water surface or a small amount of bubble is arranged; PH value is about 7.0;

C, mill beans: elimination immersion water, can grind beans, when the mill beans, add entry or three pulp-waters, and the grasp flow velocity, maintenance is stable, requires soya-bean milk exquisiteness, even, touches the nothing grain with the finger sth. made by twisting and feels, and is creamy white;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation: prior fermentation is mouldy process, it is the process that the bean curd base is cultivated Mucor, the result of fermentation makes the bean curd base cover with mycelia, form soft, fine and closely woven and tough and tensile epithelium and accumulated a large amount of protease, so that in the later stage fermentation with slowly hydrolysis of protein, except selecting excellent species for use, the growth rhythm of GPRS Mucor also, control conditions such as cultivation temperature, humidity and time well, the distinctive bright fragrant soft glutinous taste of fermented bean curd was finished by long-term preferred Mucor fermentation in this stage.

(1), the preparation of inoculation suspension: inoculation is an important ring of prior fermentation, at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, every then box adds cold water by a certain percentage and dilutes, pour in the special-purpose container of sterilizing standby, do sign, during preparation, earlier soak half an hour with low amounts of water, the back is by above-mentioned standard dilution and record, and (per tour in summer is got at twice and soaked, summer, amount of water suitably reduced), treat fully to mix thoroughly the back with cleaning cloth elimination culture medium, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the bacterial classification suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate and (must not stacks, rejecting in time has hollow, pitted skin, not upright, gage distortion and irregular briquet, the briquet of rejecting number count down to the individual by pressing, and in time deliver to broken leftover pieces place), the yellow plate of again that side-sway is good briquet is placed on the brandreth, empty lattice between every plate, be convenient to inoculation, spray once more in the side of base and connect bacterial classification, require evenly by the inoculation worker, qualification rate reaches 100%, to connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, the briquet side is erect place, evenly leave the space around every, make the Mucor growth consistent;

(3), cultivation: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor, and it is relevant with the health of room temperature, product temperature, water content, inoculum concentration and dress cage, the condition of piling cage and production apparatus that mould base is cultivated the required time.The temperature height, inoculum concentration is big, and growth is very fast; Otherwise it is slower.Produce the unclean microbial contamination that causes easily of apparatus, influence the quality of Mucor briquet, thus Mucor in the training period the general requirement of room temperature be controlled at 16-24 ℃, winter is slightly higher.Between the Mucor culture period, require to strengthen technical management, strict control indoor temperature, keep the inside and outside health of fermenting cellar, guarantee that Mucor is not bacterial contamination, the operative employee each the time record once, strict shift system will in time be grasped cardump simultaneously, grows flower, the cool time spent, and carries out record.Cool flower should be grasped under the comprehensive growing state of bacterial classification and carry out, and can influence growth, the breeding of bacterium too early, cross party Yin Wendu and raise and influence quality, as turn to be yellow, be clamminess, foaming etc.;

I, base salts down:

(1), rub hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before rubbing hair with the hands, find undergrowth, there is the briquet of peculiar smell in time to reject, otherwise processed, when rubbing hair with the hands, every mutual separately stranding the with the hands according to the mycelia that connects is broken, row closes up again, proper alignment is in the cage lattice, preparation is pickled, and rubs the hair knot bundle with the hands, and every cage car and cage sheet carry out classify and pile up after inspection, if any unclean or contaminated must cleaning earlier, carried out disinfection 3-5 minute with 1 ‰ liquor potassic permanganates then, standby with clean water flushing back again, have unclean slightly as cage car grid sheet, to wipe with the discarded object that clean rag from top to bottom will be attached on every grid sheet, till clean;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress is irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is the wheat cake, takes out the base that salts down, salt solution is drained, the wheat cake is sprinkling upon on the briquet, the fresh Chinese cabbage leaf of pickling with salt wraps up the base that salts down, reinstall in altar or the bottle, can not tension during dress, in order to avoid influence later stage fermentation, make fermentation not exclusively, the centre has sandwich, and the base that will salt down is arranged in order, flat with hand, layering adds batching, pours into soup stock after filling, and seals, enter later stage fermentation, bottling quality requirement: counting, accurate measurement is put neatly, and degree of tightness is suitable, defective briquet is in time rejected, no foreign matter, materials are even, add the auxiliary material of unified allocation of resources then;

K, later stage fermentation: the fermented bean curd later stage fermentation carries out in storage, this is the enzyme that utilizes the various Institute of Micro-biology secretion in the microorganism that grows on the fermented bean curd base and the batching, caused biological chemistry action under natural normal temperature condition, can suitably heat winter, promote fermented bean curd fermenting-ripening in bottle, formed distinctive color, the semi-finished product fermented bean curd after dress is irritated is sent in the storehouse and is fermented, and fermentation time is 5～6 months;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.

Salted vegetables is in manufacturing process, the temperature of Chinese cabbage keeps at normal temperatures always, vitamin C in the Chinese cabbage and B family vitamin can not be damaged, contain lactic acid in the salted vegetables, lactic acid is a kind of organic acid, can be by human consumption, harmless to the human body beneficial, it can promote the absorption of human body to calcium, and stimulate gastric secretion to secrete, help digest, contain a certain amount of protein in the Chinese cabbage, in processing salted vegetables process, protein is owing to be subjected to the effect of microorganism and proteolytic enzyme, be broken down into the micromolecule polypeptide material gradually until amino acid, this is that a kind of important biochemistry changes, and makes curing food not only produce certain gloss, fragrance and local flavor, also promoted the absorption of nutriment, increased the nutritive value of food, add fermented bean curd have invigorating the spleen wide in, moisturize, functions such as dehumidifying, described have with vegetable bun preserved beancurd nutritious, unique flavor, the advantage that mouthfeel is pure and fresh.

Claims (1)

1. the manufacture craft of a vegetable bun preserved beancurd is characterized in that: may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is soaked and adds alkali in right amount in the branch pond in batches according to beans matter situation after washing, adds alkali number and is generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and the muddy water cover is clean;

C, mill beans: water is soaked in elimination, can grind beans, adds entry or three pulp-waters when the mill beans, and grasps flow velocity, keeps stable;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation:

(1), the preparation of inoculation suspension: at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, every then box adds cold water by a certain percentage and dilutes, and pours in the special-purpose container of sterilizing standbyly, does sign, during preparation, half an hour is soaked with low amounts of water by elder generation, and back cleaning cloth elimination culture medium is treated fully to mix thoroughly by above-mentioned standard dilution and record in the back, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the bacterial classification suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate, the yellow plate of again that side-sway is good briquet is placed on the brandreth, spray once more in the side of base and connect bacterial classification by the inoculation worker, require evenly, qualification rate reaches 100%, will connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, placement is erect in the briquet side, and every is evenly left the space all around, makes the Mucor growth consistent;

(3), cultivate: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor;

I, base salts down:

(1), rubs hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before the stranding hair, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed when rubbing hair with the hands, is separately rubbed with the hands every disconnected according to the mycelia that connects mutually, row closes up again, and proper alignment is prepared to pickle in the cage lattice;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress are irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is the wheat cake, takes out the base that salts down, salt solution is drained, the wheat cake is sprinkling upon on the briquet, and the fresh Chinese cabbage leaf of pickling with salt wraps up the base that salts down, reinstalls in altar or the bottle, the base that will salt down is arranged in order, flat with hand, layering adds batching, pours into soup stock after filling, seal, enter later stage fermentation;

K, later stage fermentation: the semi-finished product fermented bean curd that will adorn after irritating is sent into fermentation in the storehouse, and fermentation time is 5～6 months;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.