CN102960466A - Preparation method of Chinese medicinal herbal fermented beancurd - Google Patents

Preparation method of Chinese medicinal herbal fermented beancurd Download PDF

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CN102960466A
CN102960466A CN2012104589938A CN201210458993A CN102960466A CN 102960466 A CN102960466 A CN 102960466A CN 2012104589938 A CN2012104589938 A CN 2012104589938A CN 201210458993 A CN201210458993 A CN 201210458993A CN 102960466 A CN102960466 A CN 102960466A
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bean curd
grams
slurry
bean
fermentation
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CN2012104589938A
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CN102960466B (en
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邹聪终
何君英
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邹聪终
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Abstract

The invention relates to a preparation method of Chinese medicinal herbal fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

Description

A kind of preparation method of Chinese herbal medicine fermented bean curd
Technical field
The present invention relates to the preparation method of fermented bean curd, refer in particular to a kind of preparation method of Chinese herbal medicine fermented bean curd.
Background technology
" it is good still to distinguish the flavor of " fermented bean curd originates in yueyang, hunan." it is good still to distinguish the flavor of " fermented bean curd starts from the Tang Dynasty, is contained in the Qing Dynasty, over thousands of year over vigorous not waning always, during the Qing Dynasty, selected and recommended emperor official by local authorities, be described as tribute, be one of Chinese cuisines of local tradition." it is good still to distinguish the flavor of " fermented bean curd, it is a kind of bean product through microorganism spontaneous fermentation, and the quality of fermented bean curd is fine and smooth, and good to eat, the delicious flavour of sweet-smelling is rich in the various trace elements of needed by human body, is the rare good merchantable brand of going with rice or bread.Yet, some fermented bean curd is made enterprise for the ease of long-term storage, producer often adds higher salinity and anticorrisive agent, tasty agents in manufacturing process, even some producers extend the shelf life in order to reduce cost, adopt the saline sook formula more, and interpolation anticorrisive agent, and the regular a large amount of absorption meetings of nitrite and anticorrisive agent are carcinogenic, and after 2 to 3 months, large stretch of white point still can be given birth in the bean curd surface.
Summary of the invention
The objective of the invention is provides a kind of white point that can not produce for the shortcoming that exists in the background technology and problem improvement and bring new ideas in addition, uses 16 kinds of natural Chinese medicinal herb, does not add any pigment, does not contain the preparation method of the Chinese herbal medicine fermented bean curd of anticorrisive agent.
The present invention includes following steps:
1) soak: the water that soybean is added about 4 times soaks, and makes the abundant imbibition of soybean; Soak time length determines that according to the concrete condition of temperature height steeped approximately when winter temperature is lower than 15 ℃ 8~16 hours, spring and autumn temperature steeped 3~8 hours approximately in the time of 15~25 ℃, only need 2~5 hours approximately when summer temperature is higher than 30 ℃; The examination by sensory organs standard of bubble beans degree is to break beans into two with one's hands, and two cotyledon inboards are tabular, and foam does not appear in the soaking bean water surface;
2) defibrination: with soaked soybean, after cleaning up, the clear water together with 1/10th is evenly sent into grinding out, wears into the fine and smooth milky slag soya-bean milk that connects;
3) filter pulp: company's slag soya-bean milk that will grind is in time sent in filter pulp machine or the centrifuge, with soya-bean milk and bean dreg separation, and repeatedly grinds bean dregs more than three times continuously with warm water; It is 8~9 ° 1200~1600 kilograms of soya-bean milk that general 100 kilograms of soybean can leach concentration approximately, and will leave standstill first more than 20 minutes when measuring concentration, makes bean dregs precipitation in the slurry;
4) mashing off: the soya-bean milk that leaches boils to 100 ℃, gushes as a large amount of foams are arranged when boiling, and can use anti-crawl agentfoam oil or edible defoaming agent froth breaking; Give birth to slurry and boil and will note evenly up and down, sandwich slurry must not be arranged, the unsuitable consumption of anti-crawl agentfoam oil is excessive, take can froth breaking as degree;
5) slurry: will note correctly controlling 4 links during the point slurry: 1. the slurry temperature is 80 ± 2 ℃; 2. pH5.5~6.5; 3. the use of coagulating agent, the addition of coagulating agent are about 2.4 kilograms of 100 kilograms of soybean, the coagulating agent gypsum, and its gypsum concentration is generally 10~12 °; 4. putting the slurry time should not be too fast; Coagulating agent will slowly add, and accomplishes to do little by little without a break, and common every barrel of ripe slurry point slurry time needs 3~5 minutes approximately, and yellow seriflux should be clarified not muddy;
6) grow flower: the soya-bean milk that will select behind the slurry is put into container, adds a cover insulation, and its temperature of growing flower is controlled at 80 ℃, and leaves standstill behind a slurry 5~10 minutes, when the point slurry is tenderer, corresponding prolongation of the time of growing flower some;
7) squeezing and stripping and slicing: soya-bean milk is grown flower, and jellied bean curd sinks after the crouching brain, and then the yellow seriflux clarification is squeezed the bean curd base and be advisable 65~70% to water content, and thickness is even, is cut into the fritter of 3 * 3 * 2 ㎝ after the squeezing moulding;
8) prior fermentation: prior fermentation is the mouldy process of nature, it is the process that the bean curd base is cultivated Mucor or head mold, 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, in order in later stage fermentation, protein slowly is hydrolyzed, the growth rhythm of GPRS Mucor is also controlled the conditions such as cultivation temperature, humidity and time well, and suppressing white point is the growth of amino acid crystallization;
Specific practice is as follows: bean curd embryo piece carries out prior fermentation in the enzyme room, and bean curd embryo piece can not bump water in the operating process; Control enzyme room temperature is 16~28 ℃ during fermentation, and winter is warming, summer hydrofuge; Bean curd embryo piece is lain in the food steamer, temperature in the food steamer is controlled at 15~18 ℃, moved up and down respectively 1 time at 24 hours, 36 hours, when the base temperature surpasses 24 ℃, should open the wet cloth of fermented bean curd sieve top cover, ventilation and heat is wanted to spray earthward cold water in good time summer and is kept 90~95% humidity, prevent too dryly, the enzyme room will be with the dark door curtain made of cloth lucifuge of sheltering from heat or light; Behind about 48h, Mucor begins growth, and mycelial growth is vigorous after the 3d, and the thumbnail surface is covered with mycelia behind the 5d, and the Mucor incubation time in greenhouse 45 hours was good; Concrete time of fermenting will note observing the change color of bean curd embryo piece, has processed by the time just can carry out next step in flavescence look and the situation of feeling like jelly;
9) preparation herbal raw material: take 150 kilograms of bean curd openpores as standard metering, get Chinese prickly ash 100 gram, Radix Glycyrrhizae 150 grams, anistree 120 grams, Chinese cassia tree 120 grams, careless matrimony vine 100 grams, cumin 150 grams, tsaoko 100 grams, detain 100 grams, desmodium 100 grams, fructus amomi 150 grams, the fruit of Chinese magnoliavine 100 grams, dried orange peel 100 grams, the bark of official magnolia 150 grams, Fructus Corni 150 grams, radix salviae miltiorrhizae 150 grams and galingal 100 grams in vain and mix and wear into fine powder, for subsequent use;
10) preparation pickled fermented material of later stage: 100 jin of bean curd openpores are controlled at 7 to 8 jin of edible iodized salts, and salt compounded of iodine, chilli powder, Chinese herbal medicine fine powder formula rate are 3:2:1, and wherein chilli powder can suitably be adjusted according to the north and south taste;
11) spice dress altar, later stage fermentation: will first every of the base that salts down be separated before the spice, then calculate in bean curd openpore ratio, salt compounded of iodine, capsicum material, Chinese herbal medicine fine powder and the bean curd base that salts down is is in vain mixed and stirred meter dress number altar or several bottles, and the base that will salt down during the dress altar is arranged according to altar, and is flat with hand, the unsuitable overfill of dress altar, the edible oil that installs the boiled rear cooling of rear usefulness flooded about 2 centimetres in base face, and altar mouth or bottleneck are sealed with adhesive tape or aluminium pool, and normal temperature was edible in lower three months.
The coagulating agent that uses in the some slurry of the present invention is land plaster or bittern.
The Mucor that grows on the thumbnail in the prior fermentation of the present invention can take nature mouldy from airborne Mucor spore, also the good mucor strain of naturally cultivating at aseptic condition directly can be seeded on the bean curd.
Advantage of the present invention and beneficial effect:
1, the present invention " it is good still to distinguish the flavor of " fermented bean curd is bacteria types fermentation, is different from the fermentation of Mucor type, and its products characteristics is bright in colour, and quality is fine and smooth and soft, and delicious flavour and long has special aromatic odor.It is a kind of bean product that undergo microbial fermentation, and the sweat of pure natural mould makes the digestibility of protein higher, and vitamin content is abundanter.Because microorganism has been decomposed the phytic acid in the beans so that the iron that originally absorptivity is very low in the soybean, zinc etc. mineral matter is easier is absorbed by the body.Simultaneously, because microorganism has been synthesized the unexistent cobalamin of general vegetable food, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
2, the present invention is through inventor's arduous exploration of more than ten years, the experiment that hundreds of is inferior, and according to production technology, 16 kinds of Chinese herbal medicine formulas of research and development have deducted fennel seeds, cloves, fructus amomi, Chinese prickly ash, galingal, dried orange peel, matrimony vine, desmodium have been used, tsaokos etc., these Chinese herbal medicines had both had the anticorrosion raw meat that goes, and suppressed white point, again can Appetizing spleen-tonifying, enjoy endless aftertastes.
3, salt content of the present invention is low, 100 jin of bean curd openpores are controlled at 7 to 8 jin of edible iodized salts, its microbial profile behind the sufu fermentation has been obtained effective control, the mechanism that white point forms obtains effectively preventing method, has accomplished that the bean curd surface is without white point, do not add any pigment, do not contain anticorrisive agent, be pure pollution-free food, be a kind of flavouring of uniqueness, the time 18 of guaranteeing the quality was to 24 months.
4, the present invention becomes the spice of aftertaste sense to make by a kind of characteristic Yu Xiang, has rewritten the taste flavor of fermented bean curd more than one thousand years, has created a kind of new mouthfeel, and entrance delicate fragrance is strong long, bright peppery suitable, enjoys endless aftertastes.Adopt the inventive method, the product that mix is pickled generally passes through the fermentation period of one to two month, and product is namely aobvious ripe, has shortened half the time than the fermentation period of other general fermented bean curd.The present invention is that spontaneous fermentation is brewageed, the Chinese herbal medicine secret, resting period is longer, color can heal deeply, local flavor is also more aromatic, the fermented bean curd for preparing has special taste, nutritious, look aromatic strongly fragrant, Appetizing spleen-tonifying, enjoys endless aftertastes, and has more Hunan flavor local characteristic, is the good merchantable brand of house, leisure, tourism, food and drink, presenting friends.
The specific embodiment
The present invention includes following steps:
1, soak: the purpose of bubble beans is to make fully imbibition of soybean.Soak time length will determine that according to the concrete condition of temperature height general winter temperature steeped 8~16 hours when being lower than 15 ℃ approximately, and spring and autumn temperature steeped 3~8 hours in the time of 15~25 ℃ approximately; When being higher than 30 ℃, summer temperature only needs about 2~5 hours approximately.The examination by sensory organs standard of bubble beans degree is to break beans into two with one's hands; Two cotyledon inboards are tabular, but foam does not appear in the soaking bean water surface.The soaking bean water consumption is about about 4 times of soybean capacity.
2, defibrination: will soak the soybean of appropriateness, and evenly send into grinding out together with three an amount of pulp-waters, and wear into the fine and smooth milky slag soya-bean milk that connects.The cell tissue of soybean is destroyed, and soybean protein is able to abundant stripping.
3, filter pulp: company's slag slurry that will grind is in time sent in the filter pulp machine (or centrifuge), with soya-bean milk and bean dreg separation, and repeatedly drenches more than three times with warm water sleeve.It is 8~9 ° 1200~1600 kilograms of soya-bean milk that general 100 kilograms of soybean can leach concentration approximately.(want elder generation through leaving standstill more than 20 minutes when measuring concentration, make bean dregs precipitation in the slurry).
4, mashing off: the soya-bean milk that leaches will be warming up to rapidly boil (100 ℃), gushes as a large amount of foams are arranged when boiling, and can use anti-crawl agentfoam oil or edible defoaming agent froth breaking.Give birth to slurry and boil and to note evenly up and down, sandwich slurry must not be arranged.It is excessive to gush the unsuitable consumption of bubble oil, take the energy froth breaking as degree.
5, select slurry: select slurry and be related to fermented bean curd yield rate height critical process this, to note correctly controlling 4 links during the point slurry: 1. starch 80 ± 2 ℃ of temperature; 2. pH5.5~6.5; 3. coagulating agent concentration (as using bittern, generally wanting concentration is 12~15 °); 4. putting the slurry time should not be too fast, and coagulating agent will slowly add, and accomplishes to do little by little without a break, and common every barrel of ripe slurry point slurry time needs 3~5 minutes approximately, and yellow seriflux should be clarified not muddy.
6, grow flower: protein coagulating has the regular hour requirement in the soya-bean milk, and keeps certain reaction temperature, preferably adds a cover insulation when therefore growing flower, and leaves standstill behind a slurry 5~10 minutes.When point slurry is tenderer, corresponding prolongation of the time of growing flower some.
7, squeezing and stripping and slicing: jellied bean curd sinks after the crouching brain, the yellow seriflux clarification.Squeezing is advisable 65~70% to bean curd base water content, and thickness is even, is cut into the fritter of (3 * 3 * 1.5 ㎝) after the squeezing moulding.
8, prior fermentation: prior fermentation is the mouldy process of nature, it is the process that the bean curd base is cultivated Mucor or head mold, 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, in order in later stage fermentation, protein slowly is hydrolyzed, the growth rhythm of GPRS Mucor is also controlled the conditions such as cultivation temperature, humidity and time well.Thumbnail is lain in the food steamer, the temperature in the food steamer is controlled at 15~18 ℃, and remain on certain humidity.Behind about 48h, Mucor begins growth, and mycelial growth is vigorous after the 3d, and the thumbnail surface is covered with mycelia behind the 5d.The Mucor that grows on the thumbnail is from airborne Mucor spore, and modern production of preserved beancurd is under strict aseptic condition, and good mucor strain directly is seeded on the bean curd, can avoid like this pollution of other bacterial classifications, guarantees the quality of product.
Shorten the primary fermentation time, rationally control humiture, can suppress the growth of white point (amino acid crystallization).Bean curd embryo piece carries out primary fermentation in the enzyme room, 16~28 ℃ of control enzyme room temperature, winter is warming, summer hydrofuge.Moved up and down respectively 1 time at 24 hours, 36 hours, when the base temperature surpasses 24 ℃, should open the wet cloth of fermented bean curd sieve top cover, ventilation and heat.Summer, spray earthward cold water in good time, keep 90~95% humidity, prevent too dryly, the enzyme room will be with the dark door curtain made of cloth lucifuge of sheltering from heat or light.Concrete time of fermenting will note observing the change color of bean curd embryo piece, by the time illustrate in flavescence look and the situation of feeling like jelly and just can reprocess.The Mucor incubation time is longer, and phthalein junket ammonia enzyme gathers manyly in the proteolytic enzyme system, thereby the casein amino acid that discharges is also more, and white point forms also more.The Mucor incubation time in greenhouse 45 hours was good.Add again, do not control humidity well, the Mucor Failure to thrive, aging result occurs, the bean curd embryo piece of fermentation can become bronzing or yellowish-brown (being green just shows bad), grow easily fermented bean curd white point (amino acid crystallization) growth (note: during must not run into water, otherwise be easy to go bad).
9, composition of raw materials: Chinese prickly ash 100 gram, Radix Glycyrrhizae 150 grams, anistree 120 grams, Chinese cassia tree 120 grams, careless matrimony vine 100 grams, cumin 150 grams, tsaoko 100 grams, detain 100 grams, desmodium 100 grams, fructus amomi 150 grams, the fruit of Chinese magnoliavine 100 grams, dried orange peel 100 grams, the bark of official magnolia 150 grams, Fructus Corni 150 grams, radix salviae miltiorrhizae 150 grams, galingal 100 grams (take 150 kilograms of bean curd openpores as standard metering) in vain.Per 150 kilograms of bean curd openpores need be joined: salt compounded of iodine, capsicum (powder), Chinese herbal medicine (fine powder) formula rate are 3:2:1.In addition, 100 jin of bean curd openpores are controlled at 7 to 8 jin of edible iodized salts.Capsicum (powder) also can be according to an amount of condiment of north and south taste.
10, to first every of the base that salts down be separated before the batching, then calculate in bean curd openpore ratio, together salt compounded of iodine, capsicum (powder), the secret prescription of Chinese herbal medicine (fine powder) ancestral are mixed and stirred meter dress number altar, the base that will salt down during the dress altar is arranged according to altar, flat with hand, the edible oil that installs the boiled rear cooling of rear usefulness flooded about 2 centimetres in base face for well.The unsuitable overfill of dress altar is in order to avoid edible oil is gushed out outside the altar during fermentation.
The item that should note in the manufacturing process of the present invention:
1, rational allocation raw material is effectively controlled the generation of white crystals.
If contain the generation that the larger impurity of particle can be conducive to white crystal in the raw material, therefore in the preprocessing process of raw material, should note pulverizing as much as possible, particle is less, is Powdered.Particularly some persons of manufacturing enterprise use materials in the spice process maximum be fennel seeds, cloves (containing calcium oxalate cluster crystal), test factually analysis, fennel seeds: contain 1 of tiny cluster crystal in each aleurone grain.Cloves: cluster crystal is tiny, extremely many, the grease chamber is numerous, fiber.Though fennel seeds, cloves all have the effect of anticorrosion flavouring, the generation essence of fermented bean curd white point is just comprising calcium oxalate.Therefore, the applicant passes through the arduous exploration of more than ten years, the experiment that hundreds of is inferior, and according to production technology, 16 kinds of Chinese herbal medicine hereditary recipes of research and development, deduct fennel seeds, cloves, used fructus amomi, Chinese prickly ash, galingal, dried orange peel, matrimony vine, desmodium, tsaoko etc., these Chinese herbal medicines had both had the anticorrosion raw meat that goes, suppress white point, again can Appetizing spleen-tonifying, enjoy endless aftertastes.
2, strict technology process control prevents microbial contamination.
It is first with greenhouse and the apparatus of bottling that traditional workshop produces the simplest method, with ultraviolet lamp, alcohol or vinegar sterilization, kills the microorganism on surface, prevents the interference of other microorganisms.
The production apparatus that the present invention selects, especially preserved beancurd fermenting sieve, will be take the PE/ primary colors plastic screen of environmental protection as good, compare traditional bamboo wood, the preserved beancurd fermenting sieve of metal made, have the breed bacteria of being difficult for, be difficult for mouldy, easy cleaning, health, the advantages such as light easy to operate, the life-span is long, and use cost is low.It is the woodwork apparatus mostly that traditional workshop produces, and that sterilization is difficult to is clean, thoroughly, grows easily living contaminants, and the microbial growth breeding builds up, and produces white crystals and also is attached to the fermented bean curd surface and forms white point.Secondly, wide-mouth vial or spiral cover Plastic bottle brush is clean after, with pressure cooker steam sterilizing 30 min.Bean curd embryo piece after after a while fermentation is put into basin and shake, will be stained with salt and condiment around the bean curd embryo piece, at this moment, with chopsticks bean curd embryo piece is picked up one by one again and put into storage bottle, more near bottleneck, the possibility of living contaminants is larger, on the surface near bottleneck, salt and condiment will spread thicker, effectively to prevent living contaminants.After adding halogen soup or edible oil, bottleneck is sealed with adhesive tape or aluminium pool.In the normal temperature situation, general three months can be ripe.
In process of production, if one bottle the inside speckles with the globule, it is not strict to sterilize, and fermented bean curd can be with acidity, produce the white point phenomenon.During two, with the plastic bottle fermented bean curd, preferably bottled the same day and moored good seal with aluminium the same day, above 12 hours, microorganism will invade, and after the week, fermented bean curd just has small particles to produce, if produce nervous, in the control of greenhouse strict sterilization, need to surpass 24 hours, add halogen soup and edible oil in the bottle and also can suppress the white point generation.
3, edible process points for attention.
In edible process, because the nutrition contents such as protein, amino acid are abundant in the fermented bean curd, after uncapping, because the oxygen in the ingress of air divides and moisture, very easily produce microorganism, when tyrosine concentration reaches 0.08% in the fermented bean curd juice, just can on the fermented bean curd surface, crystallization produce white point, so the fermented bean curd after uncapping should not directly be deposited in the place of room temperature humidity, should place refrigerator and cooled to hide, and should with drying clean little spoon come bale-out when getting sauce at every turn, build immediately bottle cap after taking and put into refrigerator, preferably can in 2-3 month, eat.
Embodiment of the present invention only is the description that preferred embodiment of the present invention is carried out; be not that design of the present invention and scope are limited; under the prerequisite that does not break away from design philosophy of the present invention; engineers and technicians make technical scheme of the present invention in this area various modification and improvement; all should fall into protection scope of the present invention; the technology contents that the present invention asks for protection all is documented in claims.

Claims (3)

1. the preparation method of a Chinese herbal medicine fermented bean curd is characterized in that may further comprise the steps:
1) soak: the water that soybean is added about 4 times soaks, and makes the abundant imbibition of soybean; Soak time length determines that according to the concrete condition of temperature height steeped approximately when winter temperature is lower than 15 ℃ 8~16 hours, spring and autumn temperature steeped 3~8 hours approximately in the time of 15~25 ℃, only need 2~5 hours approximately when summer temperature is higher than 30 ℃; The examination by sensory organs standard of bubble beans degree is to break beans into two with one's hands, and two cotyledon inboards are tabular, and foam does not appear in the soaking bean water surface;
2) defibrination: with soaked soybean, after cleaning up, the clear water together with 1/10th is evenly sent into grinding out, wears into the fine and smooth milky slag soya-bean milk that connects;
3) filter pulp: company's slag soya-bean milk that will grind is in time sent in filter pulp machine or the centrifuge, with soya-bean milk and bean dreg separation, and repeatedly grinds bean dregs more than three times continuously with warm water; It is 8~9 ° 1200~1600 kilograms of soya-bean milk that general 100 kilograms of soybean can leach concentration approximately, and will leave standstill first more than 20 minutes when measuring concentration, makes bean dregs precipitation in the slurry;
4) mashing off: the soya-bean milk that leaches boils to 100 ℃, gushes as a large amount of foams are arranged when boiling, and can use anti-crawl agentfoam oil or edible defoaming agent froth breaking; Give birth to slurry and boil and will note evenly up and down, sandwich slurry must not be arranged, the unsuitable consumption of anti-crawl agentfoam oil is excessive, take can froth breaking as degree;
5) slurry: will note correctly controlling 4 links during the point slurry: 1. the slurry temperature is 80 ± 2 ℃; 2. pH5.5~6.5; 3. the use of coagulating agent, the addition of coagulating agent are about 2.4 kilograms of 100 kilograms of soybean, the coagulating agent gypsum, and its gypsum concentration is generally 10~12 °; 4. putting the slurry time should not be too fast; Coagulating agent will slowly add, and accomplishes to do little by little without a break, and common every barrel of ripe slurry point slurry time needs 3~5 minutes approximately, and yellow seriflux should be clarified not muddy;
6) grow flower: the soya-bean milk that will select behind the slurry is put into container, adds a cover insulation, and its temperature of growing flower is controlled at 80 ℃, and leaves standstill behind a slurry 5~10 minutes, when the point slurry is tenderer, corresponding prolongation of the time of growing flower some;
7) squeezing and stripping and slicing: soya-bean milk is grown flower, and jellied bean curd sinks after the crouching brain, and then the yellow seriflux clarification is squeezed the bean curd base and be advisable 65~70% to water content, and thickness is even, is cut into the fritter of 3 * 3 * 2 ㎝ after the squeezing moulding;
8) prior fermentation: prior fermentation is the mouldy process of nature, and namely the bean curd base is cultivated the process of Mucor or head mold, and specific practice is as follows: bean curd embryo piece carries out prior fermentation in the enzyme room, and bean curd embryo piece can not bump water in the operating process; Control enzyme room temperature is 16~28 ℃ during fermentation, and winter is warming, summer hydrofuge; Bean curd embryo piece is lain in the food steamer, temperature in the food steamer is controlled at 15~18 ℃, moved up and down respectively 1 time at 24 hours, 36 hours, when the base temperature surpasses 24 ℃, should open the wet cloth of fermented bean curd sieve top cover, ventilation and heat is wanted to spray earthward cold water in good time summer and is kept 90~95% humidity, prevent too dryly, the enzyme room will be with the dark door curtain made of cloth lucifuge of sheltering from heat or light; Behind about 48h, Mucor begins growth, and mycelial growth is vigorous after the 3d, and the thumbnail surface is covered with mycelia behind the 5d, and the Mucor incubation time in greenhouse 45 hours was good; Concrete time of fermenting will note observing the change color of bean curd embryo piece, has processed by the time just can carry out next step in flavescence look and the situation of feeling like jelly;
9) preparation herbal raw material: take 150 kilograms of bean curd openpores as standard metering, get Chinese prickly ash 100 gram, Radix Glycyrrhizae 150 grams, anistree 120 grams, Chinese cassia tree 120 grams, careless matrimony vine 100 grams, cumin 150 grams, tsaoko 100 grams, detain 100 grams, desmodium 100 grams, fructus amomi 150 grams, the fruit of Chinese magnoliavine 100 grams, dried orange peel 100 grams, the bark of official magnolia 150 grams, Fructus Corni 150 grams, radix salviae miltiorrhizae 150 grams and galingal 100 grams in vain and mix and wear into fine powder, for subsequent use;
10) preparation pickled fermented material of later stage: 100 jin of bean curd openpores are controlled at 7 to 8 jin of edible iodized salts, and salt compounded of iodine, chilli powder, Chinese herbal medicine fine powder formula rate are 3:2:1, and wherein chilli powder can suitably be adjusted according to the north and south taste;
11) spice dress altar, later stage fermentation: will first every of the base that salts down be separated before the spice, then calculate in bean curd openpore ratio, salt compounded of iodine, capsicum material, Chinese herbal medicine fine powder and the bean curd base that salts down is is in vain mixed and stirred meter dress number altar or several bottles, and the base that will salt down during the dress altar is arranged according to altar, and is flat with hand, the unsuitable overfill of dress altar, the edible oil that installs the boiled rear cooling of rear usefulness flooded about 2 centimetres in base face, and altar mouth or bottleneck are sealed with adhesive tape or aluminium pool, and normal temperature was edible in lower three months.
2. the preparation method of Chinese herbal medicine fermented bean curd according to claim 1 is characterized in that the coagulating agent that uses in the described some slurry is land plaster or bittern.
3. the preparation method of Chinese herbal medicine fermented bean curd according to claim 1, the Mucor that it is characterized in that growing on the thumbnail in the described prior fermentation is from airborne Mucor spore, can take nature mouldy, also the good mucor strain of naturally cultivating at aseptic condition directly can be seeded on the bean curd.
CN201210458993.8A 2012-11-15 2012-11-15 Preparation method of Chinese medicinal herbal fermented beancurd CN102960466B (en)

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CN103229854A (en) * 2013-05-14 2013-08-07 贵州大学 Method for preventing fermented bean curd from generating white crystal sediment
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN103250805A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of gynostemma pentaphylla fermented bean curd
CN103262906A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of fermented bean curd with fructus lycii
CN103262904A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of ginseng fermented bean curd
CN103262905A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of broadleaf holly leaf fermented bean curd
CN103392828A (en) * 2013-08-16 2013-11-20 徐爱华 Production method of health-care fructus corni fermented bean curd
CN103404608A (en) * 2013-09-02 2013-11-27 汪永辉 Silphium perfoliatum fermented bean curd
CN103431059A (en) * 2013-08-20 2013-12-11 刘三保 Polygonum cuspidatum flavored fermented bean curd
CN103431064A (en) * 2013-09-08 2013-12-11 徐慧敏 Production method of ottelia alismoides fermented bean curd
CN103478275A (en) * 2013-09-11 2014-01-01 张凤平 Ligustrum lucidum fermented bean curd production method
CN103859055A (en) * 2014-03-18 2014-06-18 于法周 Flavor fermented bean curd and preparation method thereof
CN104222304A (en) * 2013-06-20 2014-12-24 任利娜 Production method of fermented bean curd
CN104798905A (en) * 2015-04-12 2015-07-29 浙江大学 Method for eliminating white spots on fermented bean curd
CN104872295A (en) * 2015-05-05 2015-09-02 余庆县土司风味食品有限责任公司 Production process of mildewed beancurd with effect of tonifying middle-Jiao and Qi
CN104872296A (en) * 2015-05-05 2015-09-02 余庆县土司风味食品有限责任公司 Production process of mildewed beancurd with nutrition and healthcare functions
CN104970106A (en) * 2014-04-01 2015-10-14 杨仕萍 Preparation method of special farmhouse style preserved beancurd
CN105613785A (en) * 2016-02-25 2016-06-01 周兆平 Method for making cortex moutan and herba dendrobii nutrient fermented bean curd
CN105660879A (en) * 2016-02-23 2016-06-15 周兆平 Processing technology of fermented bean curd prepared from Chinese tallow leaves and schisandrae chinensis flowers
CN106106806A (en) * 2016-07-22 2016-11-16 福建省潘氏食品有限公司 A kind of method suppressing white dot in fermented bean curd storage to generate
CN106234630A (en) * 2016-09-09 2016-12-21 安徽宝恒农业有限公司 A kind of Milan local flavor Semen Cajani fermented bean curd
CN107509818A (en) * 2017-08-23 2017-12-26 韩传怀 A kind of matrimony vine fermented bean curd and preparation method thereof

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KR100852287B1 (en) * 2007-04-23 2008-08-18 (주)풀무원홀딩스 Making soybean curd method added a mushroom cultivate product using water strained off coagulating bean curd
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Cited By (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103262906B (en) * 2013-04-07 2015-03-18 青阳县群赢绿色食品开发有限公司 Preparation method of fermented bean curd with fructus lycii
CN103262904B (en) * 2013-04-07 2015-03-18 青阳县群赢绿色食品开发有限公司 Preparation method of ginseng fermented bean curd
CN103262906A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of fermented bean curd with fructus lycii
CN103262904A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of ginseng fermented bean curd
CN103262905A (en) * 2013-04-07 2013-08-28 青阳县群赢绿色食品开发有限公司 Preparation method of broadleaf holly leaf fermented bean curd
CN103262905B (en) * 2013-04-07 2015-04-01 青阳县群赢绿色食品开发有限公司 Preparation method of broadleaf holly leaf fermented bean curd
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN103250805B (en) * 2013-04-08 2015-04-01 汤双晖 Preparation method of gynostemma pentaphylla fermented bean curd
CN103250805A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of gynostemma pentaphylla fermented bean curd
CN103250802B (en) * 2013-04-08 2015-03-18 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN103229854A (en) * 2013-05-14 2013-08-07 贵州大学 Method for preventing fermented bean curd from generating white crystal sediment
CN104222304A (en) * 2013-06-20 2014-12-24 任利娜 Production method of fermented bean curd
CN103392828B (en) * 2013-08-16 2015-01-14 南陵县玉竹协会 Production method of health-care fructus corni fermented bean curd
CN103392828A (en) * 2013-08-16 2013-11-20 徐爱华 Production method of health-care fructus corni fermented bean curd
CN103431059A (en) * 2013-08-20 2013-12-11 刘三保 Polygonum cuspidatum flavored fermented bean curd
CN103404608A (en) * 2013-09-02 2013-11-27 汪永辉 Silphium perfoliatum fermented bean curd
CN103404608B (en) * 2013-09-02 2015-09-16 南陵县襄荷产业协会 A kind of vanilla fermented bean curd
CN103431064B (en) * 2013-09-08 2014-11-26 南陵县皖南野生葛研究所 Production method of ottelia alismoides fermented bean curd
CN103431064A (en) * 2013-09-08 2013-12-11 徐慧敏 Production method of ottelia alismoides fermented bean curd
CN104126672B (en) * 2013-09-11 2016-03-23 安徽联喆玉竹有限公司 A kind of production method of glossy privet fermented bean curd
CN103478275A (en) * 2013-09-11 2014-01-01 张凤平 Ligustrum lucidum fermented bean curd production method
CN104126672A (en) * 2013-09-11 2014-11-05 张凤平 Production method for glossy privet fermented bean curd
CN103859055A (en) * 2014-03-18 2014-06-18 于法周 Flavor fermented bean curd and preparation method thereof
CN104970106A (en) * 2014-04-01 2015-10-14 杨仕萍 Preparation method of special farmhouse style preserved beancurd
CN104798905A (en) * 2015-04-12 2015-07-29 浙江大学 Method for eliminating white spots on fermented bean curd
CN104872296A (en) * 2015-05-05 2015-09-02 余庆县土司风味食品有限责任公司 Production process of mildewed beancurd with nutrition and healthcare functions
CN104872295A (en) * 2015-05-05 2015-09-02 余庆县土司风味食品有限责任公司 Production process of mildewed beancurd with effect of tonifying middle-Jiao and Qi
CN105660879A (en) * 2016-02-23 2016-06-15 周兆平 Processing technology of fermented bean curd prepared from Chinese tallow leaves and schisandrae chinensis flowers
CN105613785A (en) * 2016-02-25 2016-06-01 周兆平 Method for making cortex moutan and herba dendrobii nutrient fermented bean curd
CN106106806A (en) * 2016-07-22 2016-11-16 福建省潘氏食品有限公司 A kind of method suppressing white dot in fermented bean curd storage to generate
CN106106806B (en) * 2016-07-22 2019-06-11 福建省潘氏食品有限公司 A method of inhibit white dot in fermented bean curd storage to generate
CN106234630A (en) * 2016-09-09 2016-12-21 安徽宝恒农业有限公司 A kind of Milan local flavor Semen Cajani fermented bean curd
CN106490182A (en) * 2016-09-09 2017-03-15 安徽宝恒农业有限公司 A kind of Milan local flavor pigeonpea fermented bean curd with health-care efficacy
CN107509818A (en) * 2017-08-23 2017-12-26 韩传怀 A kind of matrimony vine fermented bean curd and preparation method thereof

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