CN103155995A - Production method of vegetable leaf fermented bean curd - Google Patents
Production method of vegetable leaf fermented bean curd Download PDFInfo
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- CN103155995A CN103155995A CN2011104196099A CN201110419609A CN103155995A CN 103155995 A CN103155995 A CN 103155995A CN 2011104196099 A CN2011104196099 A CN 2011104196099A CN 201110419609 A CN201110419609 A CN 201110419609A CN 103155995 A CN103155995 A CN 103155995A
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- dish leaf
- bean curd
- leaf
- fermented bean
- breast
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Abstract
The invention relates to a production method of a vegetable leaf fermented bean curd, and belongs to the technical field of bean product processing. Moisture content, color degree and softness of the vegetable leaves are keys for production. For moisture content, the vegetable leaves are cleaned and naturally air-dried at constant temperature of 5-10 DEG C and humidity of 60%-70%; and moisture content is controlled at 10%-20% through a weighing method. For color degree, the vegetable leaves can not be exposed to sunlight during the air drying process, and suspended vegetable leaves keep a distance of 2-3 cm with each other. For softness, the vegetable leaves are placed in a special basket, and a towel with water removed is covered on the surface. Control of moisture content of the vegetable leaves is a guarantee for later fermentation with fermented bean curd, product quality and shelf life; color degree affects appearance of the vegetable leaf fermented bean curd, and if exposed to the sunlight, the leaves will appear yellow spots at local positions; and the best condition of softness is that when packaged, surfaces of the vegetable leaves and the fermented bean curd are connected seamlessly, and the vegetable leaves and fermented bean curd will not separate or produce small bubbles at local positions in a later fermentation process, so as to realize sufficient later fermentation and pure taste.
Description
Technical field
The present invention is a production method that plants vegetables the leaf tofu breast, belongs to the processing technique field of bean product.
Background technology
In prior art, common dish leaf tofu breast production method can be divided into two kinds:
a kind of is the dish leaf tofu breast that common family workshop type is produced, after being cleaned, the dish leaf goes in boiling water, get standby, then the bean curd base through prior fermentation is first rolled a slice in white wine, and then evenly roll in spice one time, with the dish leaf, fermented bean curd is wrapped with that, sealing, carry out 15 days later stage fermentations just edible, the dish leaf tofu breast production technology that family workshop type is produced is more random, rigorous and scientific not, cause the dish leaf tofu breast shelf-life not long, As time goes on, local yellow point appears in the dish leaf of dish leaf tofu breast, affect product quality and attractive in appearance, time one is long, minute bubbles appear in the middle of dish leaf and fermented bean curd, the situation of white point can appear in the fermented bean curd of the inside, affect mouthfeel and the quality of dish leaf tofu breast.So the best edible time of the dish leaf tofu of family production breast is generally 1-2 month, so generally not large-scale production also can't buy on the market.
A kind of is at the dish leaf tofu breast that can buy on the market, but in order to reach the shelf-life of 12 months, dish leaf used is the dish leaf of pickling, but simultaneously because the salted ﹠ preserved vegetable leaf can be robbed flavor, has affected the pure taste of fermented bean curd, the deliciousness of taste.While also easily mixes with air in the process of at every turn opening because the dish leaf moisture of pickling is higher, and is easily oxidized, thereby affects mouthfeel and the quality of dish leaf tofu breast.
Summary of the invention
Of the present invention pure for reaching the mouthfeel of dish leaf tofu breast, there is no to adopt the dish leaf of pickling, what still adopt is the dish leaf tofu breast that traditional fresh vegetable leaf is produced, and has overcome the deficiency of the method for above-mentioned family workshop type production.The present invention adopts following technical scheme to realize:
One production method that plants vegetables the leaf tofu breast is characterized in that:
The dish leaf of cleaning carries out natural air drying under the condition of steady temperature 5-10 degree and humidity 60%-70%, the air-dry time is 5-7 days, air drying process all will adopt the mode such as observe, hand is touched, nose is heard, weigh every day, strictly controls the moisture content of dish leaf between 10%-20%; The dish leaf is taken off into frame, then be that 10*10cm hand-makes with the dish leaf according to specification, to carry out afterwards the good bean curd base of prior fermentation rolls one time and evenly rolls in spice one time more afterwards in the following Chinese sorghum of 45 degree or little ale, the spice mass ratio is: chilli powder content 80-85%: salt 10-15%: monosodium glutamate 3%: zanthoxylum powder 2% appropriately adjusts according to different mouthfeels.Wrap up with the dish leaf again, the specification of bean curd base is that the length and width height is all the blockage of 3cm, following lower spontaneous fermentation 5-7 days of 10 degree, be that the environment of dish leaf tofu breast under constant temperature 10 degree that will wrap enters altar and stored sth. in a cellar 4-6 individual month at last, carry out at last artificial bottling and namely obtain finished product.
Described dish leaf for long and wide all greater than edible any dish leaf of 10cm.
In the operation of described dish leaf natural air drying, the dish leaf must not be by solar radiation, can only utilize peg air-dry at shady and cool dry place, and the dish leaf of every suspension and the interval between the dish leaf must at 2-3CM, reach best color.
Describedly enter the dish leaf for the treatment of cutting after basket, be placed on the top layer with the wet towel of wringing out, constant to keep best moisture content, reach best pliability.
the invention has the beneficial effects as follows: dish leaf moisture control is that later stage dish leaf and fermented bean curd are fully merged at the process Chinese food leaf and the fermented bean curd that enter altar and store sth. in a cellar 4-6 at 10%-20%, and products taste and shelf-life are reached the assurance of 12 months, the dish leaf color that obtains has as stated above guaranteed the attractive in appearance and mouthfeel of dish leaf tofu breast, must not be by solar radiation in the whole process of dish leaf natural air drying, can only utilize peg air-dry at shady and cool dry place, avoid allowing the dish leaf in air-dry process by solar radiation, make the dish leaf when overall moisture content reaches standard, (irradiated local moisture content is lower because local moisture content is uneven, other parts are relatively too high), make yellow the point (jaundice relatively) that the part occurs and affect dish leaf tofu breast overall appearance degree, simultaneously because local moisture content is inhomogeneous, local fermentation is insufficient in the process of dish leaf and the after fermentation of fermented bean curd parcel, affect whole mouthfeel, the optimum state of pliability, during parcel, the seamless surface combination of dish leaf and fermented bean curd, dish leaf and fermented bean curd can not separate in the later stage fermentation process or the tiny bubble of local appearance, can not cause that in the finished product in later stage, small particles appears in the fermented bean curd part, thereby make later stage fermentation abundant, mouthfeel is pure.
The specific embodiment
1: the bean curd base of making is carried out prior fermentation:
Specification is: long 3 centimetres, and wide 3 centimetres, high 3 centimetres,
Spend following spontaneous fermentation 5-7 days 10
2: the making of dish leaf:
Specification is reached long and wide all to be cleaned greater than the dish leaf of 10cm, weigh and recorded data, the dish leaf is carried out natural air drying under the condition of steady temperature 5-10 degree and humidity 60%-70%, the air-dry time is 5-7 days, air drying process all will adopt the mode such as observe, hand is touched, nose is heard, weigh every day, strictly control the optimum moisture content of dish leaf, be that the 10%-20% that last dish leaf quality is air-dry front quality can, and must not be by solar radiation at whole air-dry process Chinese food leaf, the dish leaf of suspension and the interval of dish leaf must be at 2-3CM.
3: under the condition of steady temperature 5-10 degree and humidity 60%-70%, carry out the hand cutting of dish leaf, specification be 10*10cm. dish leaf take off treat cutting before, the dish leaf special-purpose large bamboo or wicker basket of packing into is placed on the top layer with the wet towel of wringing out, to guarantee the optimal softness of dish leaf.
4: under the condition of steady temperature 5-10 degree and humidity 60%-70%, carry out the work of dish leaf parcel fermented bean curd:
A: the bean curd base good prior fermentation rolls in white wine one time uniformly.
Required white wine is: Chinese sorghum, wheat are brewageed, the white wine that the pure grain of alcoholic strength below 45 degree brewageed.
B: the bean curd base good prior fermentation rolls one time in spice uniformly.
Spice (example in mass ratio) is: chilli powder content 80-85%: salt 10-15%: monosodium glutamate 3%: zanthoxylum powder 2%.Appropriately adjust according to different mouthfeels.
5: enter altar and carry out later stage fermentation:
The dish leaf tofu breast that wraps is carried out later stage fermentation, and the isoperibol below 10 degree enters altar and stored sth. in a cellar 4-6 month.
6: packing obtains finished product!
Through the dish leaf tofu breast after fermentation in 4-6 month, dish leaf and fermented bean curd fully merge, and finished product packing must adopt manual mode, to keep dish leaf and fermented bean curd fully complete, keep the optimal morphology of product.
Raw material in whole production process, packing material, the tool of production, personnel never get viscous oil.
Claims (4)
1. a production method that plants vegetables the leaf tofu breast is characterized in that:
The dish leaf of cleaning carries out natural air drying under the condition of steady temperature 5-10 degree and humidity 60%-70%, the air-dry time is 5-7 days, air drying process all will adopt the mode such as observe, hand is touched, nose is heard, weigh every day, strictly controls the moisture content of dish leaf between 10%-20%; The dish leaf is taken off into frame, then be that 10*10cm hand-makes with the dish leaf according to specification, the good bean curd base that will carry out prior fermentation afterwards evenly rolls in spice one time roll one time in wine after again, wrap up with the dish leaf again, the specification of bean curd base is that the length and width height is all the blockage of 3cm, 10 degree following spontaneous fermentation 5-7 days, be that the dish leaf tofu breast that will the wrap environment under constant temperature 10 degree enters altar and stored sth. in a cellar 4-6 individual month at last, carry out at last artificial bottling and namely obtain finished product.
2. the production method of dish leaf tofu breast as claimed in claim 1 is characterized in that: described dish leaf for long and wide all greater than edible any dish leaf of 10cm.
3. the production method of dish leaf tofu breast as claimed in claim 1, it is characterized in that: in the operation of described dish leaf natural air drying, the dish leaf must not be by solar radiation, can only utilize peg air-dry at shady and cool dry place, and the dish leaf of every suspension and the interval between the dish leaf must be at 2-3CM.
4. the production method of dish leaf tofu breast as claimed in claim 1 is characterized in that: describedly enter the dish leaf for the treatment of cutting after basket, be placed on the top layer with the wet towel of wringing out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104196099A CN103155995A (en) | 2011-12-15 | 2011-12-15 | Production method of vegetable leaf fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104196099A CN103155995A (en) | 2011-12-15 | 2011-12-15 | Production method of vegetable leaf fermented bean curd |
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| CN103155995A true CN103155995A (en) | 2013-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011104196099A Pending CN103155995A (en) | 2011-12-15 | 2011-12-15 | Production method of vegetable leaf fermented bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126672A (en) * | 2013-09-11 | 2014-11-05 | 张凤平 | Production method for glossy privet fermented bean curd |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
| CN105248670A (en) * | 2015-10-19 | 2016-01-20 | 四川省泸州市百绿食品有限公司 | Preparation method of fermented bean curd with Chinese sauerkraut |
| CN111034810A (en) * | 2019-11-26 | 2020-04-21 | 彝良县紫竹园旅游开发有限公司 | Vegetable leaf bean curd milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN101731523A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Making process of vegetable bun preserved beancurd |
-
2011
- 2011-12-15 CN CN2011104196099A patent/CN103155995A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN101731523A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Making process of vegetable bun preserved beancurd |
Non-Patent Citations (2)
| Title |
|---|
| 君临一方: "《360doc个人图书馆》", 10 December 2010 * |
| 田枫: "海会寺白菜豆腐乳", 《调味副食品科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126672A (en) * | 2013-09-11 | 2014-11-05 | 张凤平 | Production method for glossy privet 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 |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
| CN105248670A (en) * | 2015-10-19 | 2016-01-20 | 四川省泸州市百绿食品有限公司 | Preparation method of fermented bean curd with Chinese sauerkraut |
| CN111034810A (en) * | 2019-11-26 | 2020-04-21 | 彝良县紫竹园旅游开发有限公司 | Vegetable leaf bean curd milk and preparation method thereof |
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Application publication date: 20130619 |