CN103005488A - Preparation of animal blood fermented bean curd - Google Patents
Preparation of animal blood fermented bean curd Download PDFInfo
- Publication number
- CN103005488A CN103005488A CN2013100024020A CN201310002402A CN103005488A CN 103005488 A CN103005488 A CN 103005488A CN 2013100024020 A CN2013100024020 A CN 2013100024020A CN 201310002402 A CN201310002402 A CN 201310002402A CN 103005488 A CN103005488 A CN 103005488A
- Authority
- CN
- China
- Prior art keywords
- blood
- bean curd
- fermentation
- fermented
- fermented bean
- 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.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to manufacturing of fermented blood bean curd. The manufacturing comprises the steps of manufacturing of an animal blood bean curd, main fermentation, ingredient preparation and a post fermentation process. The manufacturing method comprises the following steps of: cutting the blood bean curd into small blocks, inoculating mixed bacteria, carrying out main fermentation, blending materials, carrying out post fermentation and the like. The main fermentation is characterized in that the temperature is controlled in a range of 15-20 DEG C and the culturing time is 5-7 days until mycelia grow dense; bacterial flora are distributed on the surface of a blood bean cur blank to form one layer of a blank with a flexible and fine surface film; the post fermentation is characterized in that the blood fermented bean curds which are subjected to material blending are placed into a ceramic pot or a glass bottle one by one, the placing is tight and an empty space is reduced, and after a cover is sealed, the blood fermented bean curds are fermented for 10-20 days at the temperature below 15 DEG C; the blood ferment pared ingredients comprise pepper, ginger, chili, dried tangerine or orange peel and fennel; and the mixed bacteria comprise Aspergillus, Oryzae and Rhizopus. According to the manufacturing of the fermented blood bean curd, a complete manufacturing and processing technology of the fermented blood bean curd is formed.
Description
Technical field
The present invention relates to a kind of making of fermented food, be specifically related to microbial fermentation technology and produce a kind of animal blood fermented bean curd.
Technical background
The history in existing more than 1,000 year so far of China's fermented bean curd mainly take soybean as raw material, is one of distinctive fermented product of China.As far back as fiveth century of Christian era, saying of " dried bean curd salt adding maturation being fermented bean curd afterwards " just arranged on the ancient book in period in the Northern Wei Dynasty.Record and narrate in supplementary Amplifications of the Compendium of Materia Medica: " bean curd has another name called the bean breast, and with bean curd salted down vinasse or sauce person processed, it is readily salty to distinguish the flavor of." at length recorded and narrated the method for making of fermented bean curd in " wake up garden record " of Qing Dynasty Leeization nanmu.Southeast Asian countries is just found a good sale between year in Jiajin Year by the Ming Dynasty of famous Shaoxing fermented bean curd before more than 400 years, and reputation is only second to Shaoxing rice wine.1910, obtain " Southeast Asian Bazaar " exhibition gold medal; 1915, in " world exposition of the Panamanian Pacific Ocean " that the U.S. holds, obtain again the diploma.At present, China's fermented bean curd has exported to Southeast Asia, Japan and the countries and regions such as the U.S., Europe.
Since nineteen ninety-three, China's production of meat is in the No. 1 in the world always, and live pig output is near half of Gross World Product.The animal blood total output of China is above 1,200,000 tons at present, the big-and-middle-sized meat processing combine of China and refrigeration plant all use pig blood basically, utilization rate about 45%, wherein pig blood more than 80% for the production of blood meal as feed addictive, increase forage protein content, secondly be as biochemical extraction, make blood bean curd and blood sausage.Nutrient utilization is not high, and added value of product is extremely low, and the wasting of resources is very serious.
The sufu fermentation technology that the present invention adopts the animal blood resource of China's abundant to introduce the advanced person prepares a kind of novel fermentation food.Through inquiry, find no at present blood fermented bean curd relevant report and patent and declare.
Summary of the invention
The eutrophy fermentation blood fermented bean curd that is easy to absorption of human body that the purpose of this invention is to provide a kind of microbial degradation.
The technical scheme that adopts
Fermentation blood fermented bean curd provided by the invention mainly is comprised of animal blood, salt, spices etc., and each constituent mass percentage composition is:
Animal blood 65～86%
Salt 8～10%
Spices 6～12%
Bacterial classification 2～5%
Spices of the present invention is: Chinese prickly ash, ginger, capsicum, dried orange peel, fennel seeds
Bacterial classification of the present invention is: aspergillus oryzae (Aspergillus, Oryzae), head mold (Rhizopus)
The preparation method
1, the present invention adopts following manufacture craft:
Animal blood gathers → solidifies → stripping and slicing → inoculation → fermentation → spice → after fermentation → packing → finished product
(1) collection of animal blood with solidify: in clean canister, put into an amount of drinking water, add a small amount of salt, when slaughtering animal blood is put into rapidly container for stirring and make salt solution and animal blood mixing, leave standstill and made blood clotting in l5 minute.Blood must pick up from healthy animal (pig, sheep, rabbit, chicken, duck etc.).
(2) stripping and slicing: will solidifying good blood bean curd, to be cut into size 2 * 2cm square, and the thick type of 2cm is block.
(3) main fermentation: blood bean curd is swung on the dividing plate in the incubator, and evenly distributed placement leaves the space around every, on request with the spore suspension (2 kinds of bacterial classifications are in 1:1 ratio mixing) of larynx spray apparatus access mixed bacteria; After the inoculation temperature is controlled between 15～20 ℃, incubation time 5～7 days is until mycelial growth is thick close, and flora is covered with the blank that blood bean curd base surface forms the pliable and tough and careful epithelium of one deck, and main fermentation this moment is complete.
(4) spice: the condiment that will weigh up by a certain percentage (Chinese prickly ash, capsicum, dried orange peel, fennel seeds, ginger) respectively grinds or break into slurry and an amount of salt mixing after again with fermentation after the abundant mixing of blood fermented bean curd.To exert oneself gently during mixing in order to avoid the broken outward appearance that affects of blood fermented bean curd.
(5) after fermentation: the blood fermented bean curd behind the spice is put into ceramic pot or vial one by one, place to want closely to reduce idle space, cap seal is strict in that after fermentation below 15 ℃ was in 10～20 days can.
(6) packing: will fill the above-mentioned blood fermented bean curd bottle that ferments with the tight bottleneck of sealing with wax, and be finished product.
2, bacterial classification cultural method:
(1) slant strains culture medium
The preservation slant medium adopts the potato culture medium, and the culture medium preparation method is as follows:
Potato juice 1000ml
Glucose 20g
Agar 20g
The potato juice preparation: remove skin potato 200 grams, be cut into small pieces, add 1000 milliliters in water and boiled 30 minutes, the elimination potato ball complements to 1000 milliliters with filtrate.
With above-mentioned weighing or the medicine of measuring, solution mixing, and heating makes the agar dissolving, then is sub-packed in the test tube, and stopper places 121 ℃ of sterilizations 30 minutes beyond the Great Wall.
(2) slant strains cultural method
Postvaccinal inclined-plane is put in 29 ± 1 ℃ of constant temperature culture 3～5 days.
(3) method for preserving
Cultured inclined-plane is put in 0～4 ℃ of preservation of refrigerator.
(4) koji
Slant strains is connected in the triangular flask that fills bran mass, and the triangular flask of bran mass should be sterilized first.Place 29 ± 1 ℃ of incubators to cultivate 5 days, will prepare leaven with the sterilized water immersion and stir sterilized water: the ratio of song is 3:1, soaks and adopts 2 layers of filtered through gauze more than 1 hour, and this filtered fluid-bacterial classification prepares liquid and is used for fermentation blood fermented bean curd.
Concrete embodiment
Embodiment 1
Prescription 1
10 kilograms of pig blood
0.55 kilogram in Chinese prickly ash
1.25 kilograms in ginger
0.85 kilogram in capsicum
0.3 kilogram of dried orange peel
0.4 kilogram of fennel seeds
1.25 kilograms of salt
Bacterial classification 0.4L
The preparation method
1, the collection of pig blood with solidify: in clean Stainless steel basin, put into the 800ml drinking water, adding salt 0.3 kilogram (2%) stirs evenly it is fully dissolved, when slaughtering 10 kilograms of fresh pig blood (66.7%) are put into rapidly the stainless steel cask stirring and make salt solution and the abundant mixing of pig blood, leave standstill and made blood clotting in l5 minute.
2, stripping and slicing: will solidifying good pig blood bean curd, to be cut into size 2 * 4cm square, and the thick type of 2cm is block.
3, main fermentation: blood bean curd is swung on the dividing plate in the incubator, and evenly distributed placement leaves the space around every, and bacterial classification is prepared liquid 0.4L(2.7%) evenly to be sprayed at blood bean curd base with the larynx spray apparatus surperficial; After the inoculation temperature is controlled between 15～20 ℃, incubation time 5～7 days is until mycelial growth is thick close, and flora is covered with the blank that blood bean curd base surface forms the pliable and tough and careful epithelium of one deck, and main fermentation this moment is complete.
4, spice: with 0.55 kilogram of Chinese prickly ash (3.7%), 0.85 kilogram of capsicum (5.7%), 0.3 kilogram of dried orange peel (2%), 0.4 kilogram of fennel seeds (2.7%) difference grinds and mixing, 1.25 kilograms of gingers (7.5%) are cleaned dry powder condiment and 0.95 kilogram of salt (6.3%) mixing break into slurry and mixing, with the batching behind the abundant mixing again with the abundant mixing of blood fermented bean curd that ferments.To exert oneself gently during mixing in order to avoid the broken outward appearance that affects of blood fermented bean curd.
5, after fermentation: the blood fermented bean curd behind the spice is put into ceramic pot or vial one by one, place and want closely to reduce idle space, cap seal is strict in after fermentation below 15 ℃ was finished product in 10～20 days.
Embodiment 2
Prescription 2
10 kilograms of sheep blood
0.3 kilogram in Chinese prickly ash
0.9 kilogram in ginger
0.65 kilogram in capsicum
0.2 kilogram of dried orange peel
0.65 kilogram of fennel seeds
1.5 kilograms of salt
Bacterial classification 0.8L
The preparation method
1, the collection of sheep blood with solidify: in clean Stainless steel basin, put into the 800ml drinking water, adding salt 0.3 kilogram (2%) stirs evenly it is fully dissolved, when slaughtering 10 kilograms of fresh sheep blood (66.7%) are put into rapidly the stainless steel cask stirring and make salt solution and the abundant mixing of sheep blood, leave standstill and made blood clotting in l5 minute.
2, stripping and slicing: will solidifying good sheep blood bean curd, to be cut into size 2 * 4cm square, and the thick type of 2cm is block.
3, main fermentation: blood bean curd is swung on the dividing plate in the incubator, and evenly distributed placement leaves the space around every, and bacterial classification is prepared liquid 0.8L(5.3%) evenly to be sprayed at blood bean curd base with the larynx spray apparatus surperficial; After the inoculation temperature is controlled between 15～20 ℃, incubation time 5～7 days is until mycelial growth is thick close, and flora is covered with the blank that blood bean curd base surface forms the pliable and tough and careful epithelium of one deck, and main fermentation this moment is complete.
4, spice: with 0.3 kilogram of Chinese prickly ash (2%), 0.65 kilogram of capsicum (4.3%), 0.2 kilogram of dried orange peel (1.3%), 0.65 kilogram of fennel seeds (4.3%) difference grinds and mixing, 0.9 kilogram of ginger (6%) is cleaned dry powder condiment and 1.2 kilograms of salt (8%) mixing break into slurry and mixing, with the batching behind the abundant mixing again with the abundant mixing of blood fermented bean curd that ferments.To exert oneself gently during mixing in order to avoid the broken outward appearance that affects of blood fermented bean curd.
5, after fermentation: the blood fermented bean curd behind the spice is put into ceramic pot or vial one by one, place and want closely to reduce idle space, cap seal is strict in after fermentation below 15 ℃ was finished product in 10～20 days.
Embodiment 3
Prescription 3
8 kilograms of chicken blood or duck blood
0.05 kilogram in Chinese prickly ash
0.3 kilogram in ginger
0.1 kilogram in capsicum
0.05 kilogram of dried orange peel
0.1 kilogram of fennel seeds
1.0 kilograms of salt
Bacterial classification 0.3L
The preparation method
1, the collection of blood with solidify: in clean Stainless steel basin, put into the 400ml drinking water, adding salt 0.2 kilogram (2%) stirs evenly it is fully dissolved, when slaughtering 8 kilograms of chicken blood or duck blood (80%) put into rapidly Stainless steel basin and stir and make salt solution and chicken blood or the abundant mixing of duck blood, leave standstill and made blood clotting in l5 minute.
2, stripping and slicing: will solidifying good above-mentioned blood bean curd, to be cut into size 2 * 4cm square, and the thick type of 2cm is block.
3, main fermentation: blood bean curd is swung on the dividing plate in the incubator, and evenly distributed placement leaves the space around every, and bacterial classification is prepared liquid 0.3L(3%) evenly to be sprayed at blood bean curd base with the larynx spray apparatus surperficial; After the inoculation temperature is controlled between 15～20 ℃, incubation time 5～7 days is until mycelial growth is thick close, and flora is covered with the blank that blood bean curd base surface forms the pliable and tough and careful epithelium of one deck, and main fermentation this moment is complete.
4, spice: with 0.05 kilogram of Chinese prickly ash (0.5%), 0.1 kilogram of capsicum (1%), 0.05 kilogram of dried orange peel (0.5%), 0.1 kilogram of fennel seeds (1%) difference grinds and mixing, 0.3 kilogram of ginger (3%) is cleaned dry powder condiment and 0.8 kilogram of salt (8%) mixing break into slurry and mixing, with the batching behind the abundant mixing again with the abundant mixing of blood fermented bean curd that ferments.To exert oneself gently during mixing in order to avoid the broken outward appearance that affects of blood fermented bean curd.
5, after fermentation: the blood fermented bean curd behind the spice is put into ceramic pot or vial one by one, place and want closely to reduce idle space, cap seal is strict in after fermentation below 15 ℃ was finished product in 10～20 days.
Claims (3)
1. fermentation animal blood fermented bean curd, main component is comprised of animal blood, salt, spices etc., and it is characterized in that: each constituent mass percentage composition is animal blood 65～86%, salt 8～10%, spices 6～12%, bacterial classification 2～5%; Described spices is: Chinese prickly ash, ginger, capsicum, dried orange peel, fennel seeds.
2. fermentation animal blood fermented bean curd according to claim 1 is characterized in that animal blood is: pig blood, sheep blood, rabbit blood, chicken blood, duck blood wherein one or more.
3. the preparation method of fermentation animal blood fermented bean curd according to claim 1 the steps include:
(1) collection of animal blood with solidify: in clean canister, put into an amount of drinking water, add a small amount of salt, when slaughtering animal blood is put into rapidly container for stirring and make salt solution and animal blood mixing, leave standstill and made blood clotting in l5 minute;
(2) stripping and slicing: will solidify good blood bean curd and be cut into the bulk that is of moderate size;
(3) main fermentation: blood bean curd is swung on the dividing plate in the incubator, and evenly distributed placement leaves the space around every, on request with larynx spray apparatus access mixed bacteria; After the inoculation temperature is controlled between 15～20 ℃, incubation time 5～7 days is until mycelial growth is thick close, and flora is covered with the blank that blood bean curd base surface forms the pliable and tough and careful epithelium of one deck, and main fermentation this moment is complete;
(4) spice: with an amount of spices (Chinese prickly ash, capsicum, dried orange peel, fennel seeds, ginger) respectively grinds or break into slurry and an amount of salt mixing after again with fermentation after the abundant mixing of blood fermented bean curd;
(5) after fermentation: the blood fermented bean curd behind the spice is put into ceramic pot or vial one by one, place to want closely to reduce idle space, cap seal is strict in that after fermentation below 15 ℃ was in 10～20 days can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100024020A CN103005488A (en) | 2013-01-06 | 2013-01-06 | Preparation of animal blood fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100024020A CN103005488A (en) | 2013-01-06 | 2013-01-06 | Preparation of animal blood fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005488A true CN103005488A (en) | 2013-04-03 |
Family
ID=47955011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100024020A Pending CN103005488A (en) | 2013-01-06 | 2013-01-06 | Preparation of animal blood fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005488A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719895A (en) * | 2014-01-17 | 2014-04-16 | 河南省淇县永达食业有限公司 | Preparation method of jelly-type chicken giblets |
| CN105192091A (en) * | 2015-09-24 | 2015-12-30 | 河南科技大学 | Bean curd with chicken blood and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357250A (en) * | 2000-12-15 | 2002-07-10 | 郑家福 | Production process and material composition of fermented beancurd |
| JP2004154122A (en) * | 2002-06-04 | 2004-06-03 | Select:Kk | Lactic acid-fermented bean curd refuse and food containing the same, and method for producing the same |
| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
| 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 |
| CN102599258A (en) * | 2012-02-28 | 2012-07-25 | 万勤劳 | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof |
-
2013
- 2013-01-06 CN CN2013100024020A patent/CN103005488A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357250A (en) * | 2000-12-15 | 2002-07-10 | 郑家福 | Production process and material composition of fermented beancurd |
| JP2004154122A (en) * | 2002-06-04 | 2004-06-03 | Select:Kk | Lactic acid-fermented bean curd refuse and food containing the same, and method for producing the same |
| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
| 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 |
| CN102599258A (en) * | 2012-02-28 | 2012-07-25 | 万勤劳 | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李新华，等: "《粮油加工工艺学》", 30 October 1996, 成都科技大学出版社 * |
| 王静颖，等: "富铁猪血腐乳的制作工艺探索", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719895A (en) * | 2014-01-17 | 2014-04-16 | 河南省淇县永达食业有限公司 | Preparation method of jelly-type chicken giblets |
| CN103719895B (en) * | 2014-01-17 | 2016-02-17 | 河南省淇县永达食业有限公司 | The preparation method of crystal chicken giblets |
| CN105192091A (en) * | 2015-09-24 | 2015-12-30 | 河南科技大学 | Bean curd with chicken blood and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN102960708B (en) | Production method of Clausena indica (Datz.) Oliv. sauce | |
| CN102304448B (en) | Production method of flower fermented wine | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN103477864B (en) | Production method for ganoderma lucidum-based product | |
| CN102599470A (en) | Chili sauce | |
| CN103005488A (en) | Preparation of animal blood fermented bean curd | |
| CN105054124B (en) | A kind of half-dried red wine dregs fish of fermented type and its processing method and application | |
| CN101971998A (en) | Processing method of egg with pickled peppers | |
| CN105558082A (en) | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same | |
| CN107980919A (en) | One kind fermentation fermented bean curd flavoring and preparation method thereof | |
| CN104366441A (en) | Preparation method of beef and watermelon paste | |
| CN104017714B (en) | The processing method of liquid state fermentation stauntonvine vinegar | |
| CN109845838A (en) | A kind of Tujia's fermented bean curd and preparation method thereof | |
| CN109757564A (en) | A kind of Chinese torreya fermented bean curd preparation process | |
| CN108795644A (en) | A kind of passion fruit ferment alcoholic drink mixed with fruit juice and its production method | |
| KR101059839B1 (en) | Lactic Acid Bacteria Fermented Peach Enzyme Solution | |
| CN109864275A (en) | A kind of production method of vinegar-pepper pickled radish | |
| CN106962870A (en) | A kind of preparation method of ginkgo sauce | |
| CN114557426A (en) | Preparation method of whole fermented bean curd and boxed whole fermented bean curd | |
| CN104431979B (en) | Blended clam sauce and preparation method thereof | |
| JP5660838B2 (en) | Method for producing fermentation seasoning | |
| CN105211804A (en) | The preparation technology of a kind of fresh bubble carrot | |
| CN104920623A (en) | Mildewed bean dreg processing technology | |
| CN110859225A (en) | Monascus cheese 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |