CN102293258A - Production technology of chemical additive free fermented bean curd with long shelf life - Google Patents

Production technology of chemical additive free fermented bean curd with long shelf life Download PDF

Info

Publication number
CN102293258A
CN102293258A CN 201110196328 CN201110196328A CN102293258A CN 102293258 A CN102293258 A CN 102293258A CN 201110196328 CN201110196328 CN 201110196328 CN 201110196328 A CN201110196328 A CN 201110196328A CN 102293258 A CN102293258 A CN 102293258A
Authority
CN
China
Prior art keywords
bean curd
minute
fermented bean
minutes
quality
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN 201110196328
Other languages
Chinese (zh)
Other versions
CN102293258B (en
Inventor
石爱军
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XIUSHAN TIANYUAN SOYBEAN CO., LTD.
Original Assignee
XIUSHAN TIANYUAN BEAN PRODUCTS FACTORY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by XIUSHAN TIANYUAN BEAN PRODUCTS FACTORY filed Critical XIUSHAN TIANYUAN BEAN PRODUCTS FACTORY
Priority to CN 201110196328 priority Critical patent/CN102293258B/en
Publication of CN102293258A publication Critical patent/CN102293258A/en
Application granted granted Critical
Publication of CN102293258B publication Critical patent/CN102293258B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention relates to a production technology of chemical additive free fermented bean curd with a long shelf life. The fermented bean curd is characterized by preparing bean curd jelly with a specially-produced sour soup on the basis of present technologies and curing a semi-finished product with specially-produced quality guaranteeing spice powder. The technology of the invention can make protein in the bean curd semi-finished product coagulate tightly, have strong cohesiveness and flexibility, thus extending the shelf life. Using the quality guaranteeing spice powder to cure the semi-finished product not only brings the fermented bean curd a unique flavor and comfortable mouthfeel, but also substantially extends the shelf life of the fermented bean curd. Without using gypsum, brine or coagulating agent as well as chemical preservative, potential hazards possibly resulted from using gypsum, brine, a coagulating agent or a chemical preservative can be avoided.

Description

A kind of fermented bean curd production technology that does not contain chemical addition agent and can guarantee the quality for a long time
Technical field
The present invention relates to a kind of production technology of fermented bean curd, particularly a kind of fermented bean curd production technology that does not contain chemical addition agent and can guarantee the quality for a long time.
Background technology
Fermented bean curd is a kind of processed soybean food of secondary operations, is one of fermented food of China's folk tradition, is to make with the bean curd fermentation.Fermented bean curd manufacture technology exquisiteness is rigorous, from selection, defibrination, be filled into typing, press dry, mouldization all be worthy of careful study.The fermented bean curd quality of making is fine and smooth soft, and delicious flavour is very fragrant, nutritious, improves a poor appetite, and helping digest is the food that people use always, is again simultaneously the seasoning matter of culinary art.All there is fermented bean curd production China various places, though their outward appearance, shape, not of uniform size is different because of prepare burden difference title and local flavor again, its method is all identical substantially.The shortcoming of these fermented bean curd maximums has to adopt chemical addition agent for anticorrosion exactly, and the shelf-life generally also has only 12-18 month.
Summary of the invention
Technical problem to be solved by this invention provides a kind of fermented bean curd production technology that does not contain chemical addition agent and can guarantee the quality for a long time.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is to carry out according to following processing step:
Olic acid soup is selected in a, making, the steps include: soya-bean milk cake water sedimentation 30-40 minute, cake water is poured in the vat, got the salt-free sauerkraut water that does not have oil as the female juice adding of sour soup vat, and the volume ratio of sauerkraut water and cake water is 1: 5; Get sour soup within 22-24 hour, the cake water at this place refers to that soya-bean milk selects the brain post precipitation and be layered as hot water and bean curd, and wherein hot water is cake water;
B, make the spices powder of guaranteeing the quality, the steps include: Chinese prickly ash 1 minute, anise 2 minutes, fennel seeds 4 minutes, kaempferia galamga 3 minutes, cassia bark 0.5 minute, blue or green punt-pole 0.5 minute, sweet careless 1 minute, cloves 1 minute, fructus amomi 1 minute, white cool 1 minute, the stem of noble dendrobium 3 minutes, rhizoma zingiberis 10 minutes, the banksia rose 4 minutes, Artemisia anomala 2 minutes, grass-leaved sweetflag 1 minute, anistree 2 minutes, Chinese cassia tree 1 minute, tsaoko 2 minutes, Herba Kalimeridis 1 minute, the root of bidentate achyranthes 1 minute, the longestapex beautyberry leaf 1 21 kinds of raw materials that grade are sieved respectively and pick up impurity elimination, water cleans, dries, pulverizes again, mixes to mix thoroughly at last and makes the spices powder;
C, make the bean curd embryo, the steps include: to select materials, immersion, defibrination, filter pulp, mashing off, select brain, moulding, squeezing, draw piece, bean curd embryo;
D, making fermented bean curd the steps include: bean curd embryonic breeding kind, cultivation, the embryo that salts down, bottling, sterilization, check, packing are dispatched from the factory.
Wherein, some brain step when making the bean curd embryo does not adopt existing gypsum, bittern or coagulating agent, and adopt that this technology makes select olic acid soup, the volume ratio of acid soup and soya-bean milk is: 1: 15, the embryo step that salts down when making fermented bean curd does not adopt existing soup stock or chemical preservative, and the spices powder of guaranteeing the quality that adopts this technology to make.
The embryo step that salts down when making fermented bean curd is to add guarantee the quality spices powder, liquor and salt on the bean curd embryo after the cultivation, and the weight ratio of itself and bean curd embryo is 1: 10: 4: 80.
The part that does not have in the above-mentioned processing step to specify all adopts existing technology.
The invention has the beneficial effects as follows when making the bean curd embryo and adopt sour soup point brain, bean curd embryo protein matter is condensed closely, and cementability is strong, and pliability is strong, can extend the shelf life; Adopt the spices powder of the guaranteeing the quality embryo that salts down when making fermented bean curd, not only make the fermented bean curd unique flavor, comfortable taste also can prolong quality guarantee period of fermented bean curd simultaneously greatly; Owing to do not use gypsum, bittern or coagulating agent, do not use chemical preservative, so avoided the potential danger of using gypsum, bittern, coagulating agent or chemical preservative to bring yet.
The specific embodiment
With 200kg soya-bean milk cake water sedimentation 30 minutes, the cake water 100kg with post precipitation poured in the vat then, got the salt-free sauerkraut water 20kg that does not have oil simultaneously and added vat as the female juice of sour soup, used constantly through 24.
Chinese prickly ash 1kg, anise 2kg, fennel seeds 4kg, kaempferia galamga 3kg, cassia bark 0.5kg, blue or green punt-pole 0.5kg, sweet careless 1kg, cloves 1kg, fructus amomi 1kg, white cool 1kg, stem of noble dendrobium 3kg, rhizoma zingiberis 10kg, banksia rose 4kg, Artemisia anomala 2kg, grass-leaved sweetflag 1kg, anistree 2kg, Chinese cassia tree 1kg, tsaoko 2kg, Herba Kalimeridis 2kg, 21 kinds of raw materials such as root of bidentate achyranthes 2kg, longestapex beautyberry leaf 2kg are sieved respectively and pick up impurity elimination, water cleans, dries, pulverizes again, mix to mix thoroughly at last and make spices, stew soup according to the standard of the 5kg of 1kg spices brewing soup stock again, filter the back the spices soup of guaranteeing the quality standby;
Selection meets the good quality soybeans 100kg of hygienic requirements, soaks with the 400kg clear water, soaks 6 hours under 20 ℃ of normal temperature, makes the abundant imbibition of soybean, and lobe is opened whipping and foam degree of being does not appear in soaking bean water.Then soybean is ground together with soaking water, the company's slag that grinds is starched timely filter pulp,, drench more than three times the soya-bean milk 1000kg that leaches repeatedly with warm water sleeve soya-bean milk and bean dreg separation.Then the soya-bean milk that leaches is heated up rapidly and boiled 5 minutes, need stir froth breaking when boiling.When treating that the soya-bean milk temperature is reduced to 80 ℃, add 67kg acid soup and carry out a brain, after 4 minutes, treat that protein coagulating is complete, brain flower, pulp-water separate thoroughly, and uniform settlement is in a brain bucket bottom, quietly then put moulding in 6 minutes, follow rapid top box squeezing, draw at last piece the bean curd embryo.Then evenly spray bacterial classification 1.5kg on the bean curd embryo, the bean curd embryo is moved into baterial cultivation chamber, keep about 15 ℃ of room temperatures, after entering the room 7 days, mycelial growth is plentiful, and is promptly extensible.The matter of then going bail for spices soup 12kg, liquor 20kg and salt 8kg put into the fermented bean curd embryo that salts down, bottling then, and after 20 days, sterilization can be packed after check and be dispatched from the factory.

Claims (5)

1. fermented bean curd production technology that does not contain chemical addition agent and can guarantee the quality for a long time is characterized in that carrying out according to following processing step:
Olic acid soup is selected in a, making, the steps include: soya-bean milk cake water sedimentation 30-40 minute, cake water is poured in the vat, got the salt-free sauerkraut water that does not have oil as the female juice adding of sour soup vat, and the volume ratio of sauerkraut water and cake water is: 1: 5; Get sour soup within 22-24 hour;
B, make the bean curd embryo, the steps include: to select materials, immersion, defibrination, filter pulp, mashing off, select brain, moulding, squeezing, draw piece, bean curd embryo;
C, make the spices powder of guaranteeing the quality, the steps include: Chinese prickly ash 1 minute, anise 2 minutes, fennel seeds 4 minutes, kaempferia galamga 3 minutes, cassia bark 0.5 minute, blue or green punt-pole 0.5 minute, sweet careless 1 minute, cloves 1 minute, fructus amomi 1 minute, white cool 1 minute, the stem of noble dendrobium 3 minutes, rhizoma zingiberis 10 minutes, the banksia rose 4 minutes, Artemisia anomala 2 minutes, grass-leaved sweetflag 1 minute, anistree 2 minutes, Chinese cassia tree 1 minute, tsaoko 2 minutes, Herba Kalimeridis 1 minute, the root of bidentate achyranthes 1 minute, the longestapex beautyberry leaf 1 21 kinds of raw materials that grade are sieved respectively and pick up impurity elimination, water cleans, dries, pulverizes again, mixes to mix thoroughly at last and makes the spices powder;
D, making fermented bean curd the steps include: bean curd embryonic breeding kind, cultivation, the embryo that salts down, bottling, sterilization, check, packing are dispatched from the factory.
2. the production technology of a kind of fermented bean curd that does not contain chemical addition agent and can guarantee the quality for a long time according to claim 1, the used material of brain step of selecting when it is characterized in that making the bean curd embryo is to select olic acid soup, the ratio of sour soup and soya-bean milk is: 1: 15.
3. according to the production technology of the described a kind of fermented bean curd that does not contain chemical addition agent and can guarantee the quality for a long time of claim 1-2, the embryo step that salts down when it is characterized in that making fermented bean curd is to add guarantee the quality spices powder, liquor and salt on the bean curd embryo after the cultivation, and the weight ratio of itself and bean curd embryo is 1: 10: 4: 80.
4. according to the production technology of the described a kind of fermented bean curd that does not contain chemical addition agent and can guarantee the quality for a long time of claim 1-3, it is characterized in that above-mentioned unaccounted step all adopts existing technology.
5. according to the production technology of the described a kind of fermented bean curd that does not contain chemical addition agent and can guarantee the quality for a long time of claim 1-4, it is characterized in that above-mentioned all processing steps do not add any chemical addition agent.
CN 201110196328 2011-07-13 2011-07-13 Production technology of chemical additive free fermented bean curd with long shelf life Expired - Fee Related CN102293258B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201110196328 CN102293258B (en) 2011-07-13 2011-07-13 Production technology of chemical additive free fermented bean curd with long shelf life

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201110196328 CN102293258B (en) 2011-07-13 2011-07-13 Production technology of chemical additive free fermented bean curd with long shelf life

Publications (2)

Publication Number Publication Date
CN102293258A true CN102293258A (en) 2011-12-28
CN102293258B CN102293258B (en) 2013-03-06

Family

ID=45354141

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201110196328 Expired - Fee Related CN102293258B (en) 2011-07-13 2011-07-13 Production technology of chemical additive free fermented bean curd with long shelf life

Country Status (1)

Country Link
CN (1) CN102293258B (en)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102578257A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578252A (en) * 2012-02-28 2012-07-18 万勤劳 Chinese herbal medicinal formula-containing health fermented bean curd and production technology thereof
CN102578248A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578254A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578268A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578256A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578244A (en) * 2012-02-28 2012-07-18 万勤劳 Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof
CN102578247A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578255A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578265A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578261A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof
CN102599257A (en) * 2012-02-28 2012-07-25 万勤劳 Health-care preserved bean curd containing Chinese medicinal herb and production process thereof
CN102696782A (en) * 2012-06-21 2012-10-03 镇巴县长兴实业有限责任公司 Processing method of fermented bean curd
CN104663920A (en) * 2015-02-13 2015-06-03 云南牟定华峰经贸有限责任公司 Processing method of fermented bean curd
CN105532915A (en) * 2015-12-17 2016-05-04 广东美味鲜调味食品有限公司 Fermentation technology of low-salt fermented bean curd
CN105876775A (en) * 2016-05-12 2016-08-24 重庆晶钭食品有限公司 Preparation method of potato-mung bean vermicelli
CN105875860A (en) * 2014-12-04 2016-08-24 秀山天源豆制品有限公司 Processing technology of fermented bean curd

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1483345A (en) * 2002-09-20 2004-03-24 郑建涵 Process for producing fermented bean curd
CN101611849A (en) * 2009-07-17 2009-12-30 安徽八公山豆制品有限公司 The preparation method of fermented bean curd

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1483345A (en) * 2002-09-20 2004-03-24 郑建涵 Process for producing fermented bean curd
CN101611849A (en) * 2009-07-17 2009-12-30 安徽八公山豆制品有限公司 The preparation method of fermented bean curd

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《中小企业科技》 20031231 童继伟 酒酿腐乳 19 , *

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102578252B (en) * 2012-02-28 2013-04-17 万勤劳 Chinese herbal medicinal formula-containing health fermented bean curd and production technology thereof
CN102578248A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102599257B (en) * 2012-02-28 2013-04-17 万勤劳 Health-care preserved bean curd containing Chinese medicinal herb and production process thereof
CN102578257B (en) * 2012-02-28 2013-04-17 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578268A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578256A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578244A (en) * 2012-02-28 2012-07-18 万勤劳 Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof
CN102578247A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578255A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578265A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578261A (en) * 2012-02-28 2012-07-18 万勤劳 Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof
CN102599257A (en) * 2012-02-28 2012-07-25 万勤劳 Health-care preserved bean curd containing Chinese medicinal herb and production process thereof
CN102578255B (en) * 2012-02-28 2013-04-24 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578252A (en) * 2012-02-28 2012-07-18 万勤劳 Chinese herbal medicinal formula-containing health fermented bean curd and production technology thereof
CN102578254A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578256B (en) * 2012-02-28 2013-04-17 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578261B (en) * 2012-02-28 2013-04-17 万勤劳 Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof
CN102578247B (en) * 2012-02-28 2013-04-17 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578257A (en) * 2012-02-28 2012-07-18 万勤劳 Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd
CN102578265B (en) * 2012-02-28 2013-04-17 万勤劳 Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102696782B (en) * 2012-06-21 2013-10-16 镇巴县长兴实业有限责任公司 Processing method of fermented bean curd
CN102696782A (en) * 2012-06-21 2012-10-03 镇巴县长兴实业有限责任公司 Processing method of fermented bean curd
CN105875860A (en) * 2014-12-04 2016-08-24 秀山天源豆制品有限公司 Processing technology of fermented bean curd
CN104663920A (en) * 2015-02-13 2015-06-03 云南牟定华峰经贸有限责任公司 Processing method of fermented bean curd
CN105532915A (en) * 2015-12-17 2016-05-04 广东美味鲜调味食品有限公司 Fermentation technology of low-salt fermented bean curd
CN105876775A (en) * 2016-05-12 2016-08-24 重庆晶钭食品有限公司 Preparation method of potato-mung bean vermicelli

Also Published As

Publication number Publication date
CN102293258B (en) 2013-03-06

Similar Documents

Publication Publication Date Title
CN102293258B (en) Production technology of chemical additive free fermented bean curd with long shelf life
CN104172127A (en) Muslim mushroom beef sauce and preparation method thereof
CN103976226B (en) A kind of tea fragrant rice gruel and preparation method thereof
CN102726545A (en) Production technology of cellared fermented bean curd
CN102485054A (en) Sparerib lotus root soup product and production method thereof
CN103976344B (en) A kind of duck blood tartar sauce and preparation method thereof
CN104286216A (en) Dried yogurt-perilla bean curd
CN103689427B (en) A kind of flavor of soy sauce wheat germ powder and preparation method thereof
CN103931697B (en) One boar blood shrimp cake and preparation method thereof
CN103897916B (en) A kind of benefit iron benefit carbonated wine and preparation method thereof
CN104473132A (en) Fermented broad-bean sauce with seafood and preparation method thereof
CN104187277A (en) High protein calcium-supplementing nutritional and health-care rice
CN104106662A (en) Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof
CN106616523A (en) Preparation method of steamed fish head with diced hot red peppers
CN105285894A (en) Making method of burnt chilli dipping water with mint flavor
CN104757126A (en) Spicy and hot stinky tofu and preparing method thereof
CN104187824A (en) Instant fragrant pork meat ball
CN108783377A (en) A kind of production method of acid soup beef and mutton seasoning
CN104286677A (en) Pomegranate leaf flour for convergence and anti-diarrhea and preparation method thereof
CN105875860A (en) Processing technology of fermented bean curd
CN106136051A (en) A kind of witloof cake and preparation method thereof
CN107095240A (en) A kind of production technology of liquid compound condiment
CN104757130A (en) Reed-fragrance meat paste fermented bean curds and preparation method thereof
CN104431975A (en) Broad bean paste and preparation method thereof
CN104366207A (en) Peach and Amomum tsaoko longevity cake and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
ASS Succession or assignment of patent right

Owner name: XIUSHAN TIANYUAN BEAN PRODUCTS CO., LTD.

Free format text: FORMER OWNER: XIUSHAN TIANYUAN BEAN PRODUCTS FACTORY

Effective date: 20131120

C41 Transfer of patent application or patent right or utility model
COR Change of bibliographic data

Free format text: CORRECT: ADDRESS; FROM: 409911 XIUSHAN TUJIA AND MIAO AUTONOMOUS COUNTY, CHONGQING TO: 409900 XIUSHAN TUJIA AND MIAO AUTONOMOUS COUNTY, CHONGQING

TR01 Transfer of patent right

Effective date of registration: 20131120

Address after: 409900 Chongqing xiushanxian Qingxi Town Yongjin neighborhood Da Jing Kan No. 30

Patentee after: XIUSHAN TIANYUAN SOYBEAN CO., LTD.

Address before: 409911, Chongqing City, Xiushan County, Qingxi Town, Yong into Neighborhood Committee No. 30

Patentee before: Xiushan Tianyuan Bean Products Factory

CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20130306

Termination date: 20140713

EXPY Termination of patent right or utility model