CN101965958A - Production technology of preserved beancurd juice - Google Patents
Production technology of preserved beancurd juice Download PDFInfo
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- CN101965958A CN101965958A CN2010102551053A CN201010255105A CN101965958A CN 101965958 A CN101965958 A CN 101965958A CN 2010102551053 A CN2010102551053 A CN 2010102551053A CN 201010255105 A CN201010255105 A CN 201010255105A CN 101965958 A CN101965958 A CN 101965958A
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Abstract
The invention discloses a production technology of preserved beancurd juice, comprising the following steps: after cutting off bean curd base, carrying out early fermentation on the leftover material of the bean curd base; then, pickling the base; preparing to fill; carrying out later fermentation; smashing, and grinding; adding auxiliary materials to blend; homogenizing; boiling out to sterilize; and finally tinning to obtain a finished product. The invention has the advantages of saving the cost and breaking the tradition.
Description
Technical field:
The present invention relates to a kind of production technology of fermented bean curd juice.
Background technology:
Nowadays, fermented bean curd is the peculiar class fermentation food of China, and in the existing millennial history of China, it both can be gone with rice or bread, again can seasoning, be subjected to liking of various places, north and south crowd deeply.Fermented bean curd, as a kind of fermented soybean goods, not only removed the fishy smell of soybean, the flatulence factor that contains, ANFs etc., improve digestibility and biological value greatly, also produce multiple dulcet organic acid, alcohol, ester, amino acid simultaneously, had very high nutritive value.But in process of production,, just have a lot of leftover pieces and be wasted, wasted material greatly because processing technology is had relatively high expectations.
Summary of the invention:
The objective of the invention is in order to overcome above deficiency, provide a kind of and save cost, broken the production technology of traditional a kind of fermented bean curd juice.
Purpose of the present invention is achieved through the following technical solutions: a kind of production technology of fermented bean curd juice may further comprise the steps:
A, the bean curd openpore cut after, the leftover pieces of unnecessary bean curd openpore are carried out 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, adds cold water in every box bacterial classification and dilutes, and pours in the container of special use through sterilizing after standbyly then, does sign; During preparation, earlier with low amounts of water soaking soybean half an hour, the back is treated fully to mix thoroughly with cleaning cloth elimination culture medium by above-mentioned standard dilution and record in the back, prevents that wheat bran from falling into influence spray bacterium in the inoculation liquid, and the suspension of filtration is done inoculation and used;
(2), pendulum base inoculation: the bacterial classification suspension for preparing is poured in the special container of sterilizing, this bacterial classification suspension evenly is injected in mister head cooled off on the good bean curd base plane, to connect the briquet of planting again swings in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, evenly leave the space around every compact piece, make 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;
B, base salts down:
(1), rubs hair with the hands: can rub hair with the hands after the blank that above-mentioned steps obtains cools completely, at first carry out the sense organ inspection before rubbing hair with the hands, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed, during the stranding hair, separately stranding is disconnected according to the mycelia that connects mutually every block of blank, and row closes up again, 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, the blank that takes out in the cage lattice is arranged 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;
C, dress are irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is chosen the vial of unified specification afterwards and is adorned base for poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice etc., with the qualified base that salts down pack into the cleaning vial in, the auxiliary material of adding through being up to the standards seals, and enters later stage fermentation;
D, 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;
E, pulverizing are ground: the fermented bean curd behind the fermenting-ripening is pulverized grinding on the pulverizing colloid mill;
F, add auxiliary material and be in harmonious proportion: the mass ratio of sugar, fermented bean curd and the yellow rice wine of the salt of the monosodium glutamate of the red yeast rice of adding 0.8-1.1%, yellow rice wine, 0.8-1.1%, 2.9-3.2%, 2.9-3.2% is 1: 2 in the above-mentioned fermented bean curd of being pulverized after grinding, above-mentioned degree is to calculate according to the ratio that 100 portions of soybean are made fermented bean curd, and above-mentioned all substances are fully allocated the contained moisture in back can reach 78-85%;
G, homogeneous: said mixture is carried out homogeneous under the high pressure of 20KG by homogenizer;
H, infusion:, carry out sterilization with the infusion 20 minutes under 90 ℃ temperature of the product behind the homogeneous;
I, tinning, finished product.
The present invention compared with prior art has the following advantages:
The present invention has made full use of leftover pieces, the bulk of having broken traditional fermented bean curd is to the preserved beancurd deep processing, unnecessary leftover pieces are made into fermented bean curd juice, saved cost, fermented bean curd juice is the form that solid-liquid mixes, be low product salt, nutritious, instant edible, and it is edible that this fermented bean curd juice can be used as seasoned food, and mouthfeel is fabulous, has changed the situation that present fermented bean curd industrial products are single, edible way is single greatly, simultaneously, also providing more choices aspect the combination of local flavor, nutrition, the allotment for China and even world's food industry.
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.
A kind of specific embodiment of the production technology of a kind of fermented bean curd juice of the present invention may further comprise the steps:
After the bean curd openpore cut, the leftover pieces of unnecessary bean curd openpore are carried out prior fermentation: at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, adds cold water in every box bacterial classification and dilutes, pour into after sterilizing in the special-purpose container standbyly then, do sign; During preparation, earlier with low amounts of water soaking soybean half an hour, the back is treated fully to mix thoroughly with cleaning cloth elimination culture medium by above-mentioned standard dilution and record in the back, prevents that wheat bran from falling into influence spray bacterium in the inoculation liquid, and the suspension of filtration is done inoculation and used; The bacterial classification suspension for preparing is poured in the special container of sterilizing, this bacterial classification suspension evenly is injected in mister head cooled off on the good bean curd base plane, to connect the briquet of planting again swings in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, evenly leave the space around every compact piece, make the Mucor growth consistent; After the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor; Base afterwards salts down: can rub hair with the hands after the blank that above-mentioned steps obtains cools completely, at first carry out the sense organ inspection before rubbing hair with the hands, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed, during the stranding hair, separately stranding is disconnected according to the mycelia that connects mutually every block of blank, and row closes up again, proper alignment is prepared to pickle in the cage lattice; With qualified blank be transported to the base place that salts down accurately measure the back pickle with the stainless steel pond, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, the blank that takes out in the cage lattice is arranged 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; Preparing dress irritates: choose before dress is irritated and select auxiliary material for use, auxiliary material is chosen the vial of unified specification afterwards and is adorned base for poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice etc., with the qualified base that salts down pack into the cleaning vial in, the auxiliary material of adding through being up to the standards seals, and enters later stage fermentation; 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; Pulverize and grind: the fermented bean curd behind the fermenting-ripening is pulverized grinding on the pulverizing colloid mill; Adding auxiliary material is in harmonious proportion: toward above-mentioned mass ratio by sugar, fermented bean curd and the yellow rice wine of the salt of the monosodium glutamate of the red yeast rice of adding 0.8-1.1% in the fermented bean curd after the pulverizing grinding, yellow rice wine, 0.8-1.1%, 2.9-3.2%, 2.9-3.2% is 1: 2, above-mentioned degree is to calculate according to the ratio that 100 portions of soybean are made fermented bean curd, and above-mentioned all substances are fully allocated the contained moisture in back can reach 78-85%; Homogeneous: by homogenizer said mixture is carried out homogeneous under the high pressure of 20KG, the fermented bean curd juice behind the homogeneous is pure, does not have lamination; Infusion:, carry out sterilization with the infusion 20 minutes under 90 ℃ temperature of the product behind the homogeneous; Last tinning, finished product.
Fermented bean curd is, and to be raw material with the soybean make the bean curd base through operations such as mill beans makes through primary fermentation and after fermentation supervisor, it is the traditional fermented seasonings of China, itself is except enrichment nutrition, also obtain consumer's favor because of its " flavour deliciousness; unique flavor ", Du Te local flavor particularly, becoming the rare flavor that is originates, leftover pieces unnecessary in the preserved beancurd white blank production process are through after pickled fermented, be ground into pasty state, change its morphological feature, and add other liquid condiment, behind the high-temperature sterilization, natural sedimentation to occurring after the long-time down placement of this kind state can solve fully by homogenizer, the phenomenon of layering can not occur, fermented bean curd juice is the semisolid fluid food, scarlet by the fermented bean curd juice color and luster that fermented bean curd is made, contain aroma and distinctive fragrance, delicious sweet, nutritional labeling is suitable with fermented bean curd, but content is higher, can to the culinary art raw material flood the system tasty, excellent taste.
Claims (2)
1. the production technology of a fermented bean curd juice is characterized in that: may further comprise the steps:
A, the bean curd openpore cut after, the leftover pieces of unnecessary bean curd openpore are carried out 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, adds cold water in every box bacterial classification and dilutes, and pours in the container of special use through sterilizing after standbyly then, does sign; During preparation, earlier with low amounts of water soaking soybean half an hour, the back is treated fully to mix thoroughly with cleaning cloth elimination culture medium by above-mentioned standard dilution and record in the back, prevents that wheat bran from falling into influence spray bacterium in the inoculation liquid, and the suspension of filtration is done inoculation and used;
(2), pendulum base inoculation: the bacterial classification suspension for preparing is poured in the special container of sterilizing, this bacterial classification suspension evenly is injected in mister head cooled off on the good bean curd base plane, to connect the briquet of planting again swings in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, evenly leave the space around every compact piece, make 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;
B, base salts down:
(1), rubs hair with the hands: can rub hair with the hands after the blank that above-mentioned steps obtains cools completely, at first carry out the sense organ inspection before rubbing hair with the hands, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed, during the stranding hair, separately stranding is disconnected according to the mycelia that connects mutually every block of blank, and row closes up again, 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, the blank that takes out in the cage lattice is arranged 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;
C, dress are irritated: choose before dress is irritated and select auxiliary material for use, choose the vial of unified specification afterwards and adorn base, the qualified base that salts down is packed in the vial of cleaning, add the auxiliary material through being up to the standards, seal, enter later stage fermentation;
D, 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;
E, pulverizing are ground: the fermented bean curd behind the fermenting-ripening is pulverized grinding on the pulverizing colloid mill;
F, add auxiliary material and be in harmonious proportion: the mass ratio of sugar, fermented bean curd and the yellow rice wine of the salt of the monosodium glutamate of the red yeast rice of adding 0.8-1.1%, yellow rice wine, 0.8-1.1%, 2.9-3.2%, 2.9-3.2% is 1: 2 in the above-mentioned fermented bean curd of being pulverized after grinding, above-mentioned degree is to calculate according to the ratio that 100 portions of soybean are made fermented bean curd, and above-mentioned all substances are fully allocated the contained moisture in back can reach 78-85%;
G, homogeneous: said mixture is carried out homogeneous under the high pressure of 20KG by homogenizer;
H, infusion:, carry out sterilization with the infusion 20 minutes under 90 ℃ temperature of the product behind the homogeneous;
I, tinning, finished product.
2. according to the production technology of the described a kind of fermented bean curd juice of claim 1, it is characterized in that: the auxiliary material among the described step C is poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice.
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| CN2010102551053A CN101965958A (en) | 2010-08-17 | 2010-08-17 | Production technology of preserved beancurd juice |
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| CN2010102551053A CN101965958A (en) | 2010-08-17 | 2010-08-17 | Production technology of preserved beancurd juice |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919197A (en) * | 2014-05-04 | 2014-07-16 | 江苏新中酿造有限责任公司 | Production process for functional compound type cellared sauce |
| CN104256496A (en) * | 2014-09-12 | 2015-01-07 | 绍兴咸亨食品有限公司 | Submerged fermentation process of preserved southern bean curd juice |
| CN104489600A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Preserved bean curd sauce and preparation method thereof |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
| CN112273579A (en) * | 2020-09-04 | 2021-01-29 | 天津市利民调料有限公司 | Method for preparing high-fiber fermented bean curd juice by liquid fermentation method |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
| CN114831264A (en) * | 2022-05-20 | 2022-08-02 | 绍兴咸亨食品股份有限公司 | Production process of colorful grouting in-mold forming fermented bean curd |
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| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
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2010
- 2010-08-17 CN CN2010102551053A patent/CN101965958A/en active Pending
Patent Citations (2)
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|---|---|---|---|---|
| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
Non-Patent Citations (1)
| Title |
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| 《江苏调味副食品》 20060430 牛国平 几种特色酱味汁的研制 25-27 权利要求1-2 , 第2期 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919197A (en) * | 2014-05-04 | 2014-07-16 | 江苏新中酿造有限责任公司 | Production process for functional compound type cellared sauce |
| CN104256496A (en) * | 2014-09-12 | 2015-01-07 | 绍兴咸亨食品有限公司 | Submerged fermentation process of preserved southern bean curd juice |
| CN104489600A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Preserved bean curd sauce and preparation method thereof |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
| CN112273579A (en) * | 2020-09-04 | 2021-01-29 | 天津市利民调料有限公司 | Method for preparing high-fiber fermented bean curd juice by liquid fermentation method |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
| CN114431414B (en) * | 2022-03-02 | 2023-12-29 | 成都国酿食品股份有限公司 | Fermented bean curd composite seasoning, preparation method thereof and fermented bean curd |
| CN114831264A (en) * | 2022-05-20 | 2022-08-02 | 绍兴咸亨食品股份有限公司 | Production process of colorful grouting in-mold forming fermented bean curd |
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Application publication date: 20110209 |