CN103704364B - Leisure strong-smelling preserved bean curd - Google Patents
Leisure strong-smelling preserved bean curd Download PDFInfo
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- CN103704364B CN103704364B CN201310704175.6A CN201310704175A CN103704364B CN 103704364 B CN103704364 B CN 103704364B CN 201310704175 A CN201310704175 A CN 201310704175A CN 103704364 B CN103704364 B CN 103704364B
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Abstract
The invention discloses a leisure strong-smelling preserved bean curd. The leisure strong-smelling preserved bean curd is refined by taking high-quality soybeans as a raw material through the following steps: sorting, soaking, soybean milk grinding, filtering, soybean milk cooking, soybean milk fermenting, compressing, dicing, compressing again, cooking, fermenting, deep-frying, seasoning mixing, packaging, high-temperature sterilizing and the like. The strong-smelling preserved bean curd, which is a traditional local flavor snack, is made into the leisure strong-smelling preserved bean curd; the leisure strong-smelling preserved bean curd preserves the special flavor of the strong-smelling preserved bean curd, is endowed with other characteristic flavors, has the characteristics of special flavors, flush taste, rich nutrition, long guarantee period, convenience in eating, carrying and storing, safety and sanitation and the like and is suitable for various consumer groups.
Description
Technical field
The present invention relates to bean product production technical field, particularly one leisure bean curd with odor.
Background technology
Bean curd with odor smells smelly, perfume (or spice) of tasting, and be a kind of spreading in the whole of China and bean curd fermented product all over the world, the bean curd bean product that originally nutritive value is very high, protein content reaches 15%-20%, suitable with meat.By fermentation, under the effect of various microorganism, breaks down proteins in zymotic fluid is each seed amino acid and polypeptide, and discharge a large amount of amino acid and other compound, thus define the flavour of bean curd with odor, ferment simultaneously and create the materials such as yeast, having and improve a poor appetite, promoting effect of digestion.
Bean curd with odor is a kind of local delicacies having characteristic; bean curd with odor on existing market is based on fresh product; because shelf life is short, cannot preserve for a long time; be difficult to form large-scale production; diet style is now eaten based on dish and now doing, and is difficult to meet people's tourism and leisure and allegro living needs.Along with the fast development of China's food industry and being constantly found of soybean nutritional value, traditional bean product have become international functional health food, particularly leisure bean product becomes the new lover of tourism and leisure, and the leisure bean product on market mainly concentrates on snack dried bean curd product, have special flavor leisure bean curd with odor market or blank.
Along with becoming increasingly abundant of people's levels of substance, there is more demand to novel unique food on the one hand; On the other hand due to the too much absorption to high heat food, cause the health problem such as " overnutrition ", " three is high ".Bean product is because its protein content is high, not containing cholesterol etc., be day by day subject to liking of consumer.Existing leisure bean product market, mainly based on snack dried bean curd class, needs the fresh soyabean leisure product supplementing and differ from one another badly.
Summary of the invention
The object of the present invention is to provide a kind of leisure bean curd with odor, traditional local delicacies-bean curd with odor is made one and not only keeps bean curd with odor peculiar taste but also give further feature local flavor, make and there is unique flavor, mouthfeel is plentiful, nutritious, long shelf-life, instant, safety and sanitation, be easy to carry and the instant type leisure bean curd with odor of the feature such as preservation, is applicable to all kinds of consumer group.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of leisure bean curd with odor, prepared by following steps and obtain:
(1) select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2) soaking and washing: soya bean is soaked 8-15 hour in water according to the ratio of material-water ratio 1:3-5, after having soaked, first puts dry by the water soaking soya bean, and then is rinsed well by soya bean with clear water;
(3) defibrination, centrifugal filtration: step (2) is processed the soya bean water mill slurry obtained and obtain mill paste, mill is stuck with paste by 3-5 circulation high speed centrifugation, throws away bean dregs, obtain the raw slurry of 8.5-10.5 Baume degrees; The centrifugal mesh number of centrifugal filtration is 100-120 order
,centrifugal speed is at 1600-2200 rev/min;
(4) plasma burning continuously: squeezed into by life slurry in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry;
(5) starch: ripe slurry calcium sulphate soln makes coagulating agent point slurry, put slurry temperature 80-90 DEG C, calcium sulphate soln addition is the 1.6-2.0% of ripe slurry weight, and after some slurry, vexed slurry more than 15 minutes obtains beans brain;
(6) compacting, stripping and slicing: beans cerebral is made the bean curd base that thickness reaches 2.5-3.0cm, then bean curd base is cut into thumbnail of uniform size;
(7) secondary compacting: thumbnail gauze is wrapped up, and then the thumbnail of parcel gauze is carried out secondary compacting to thumbnail moisture at 60-65%; Secondary compacting object is to extrude unnecessary moisture content, makes thumbnail more solid, is beneficial to follow-up process.
(8) boiling: the thumbnail after being suppressed by secondary sends into 98-100 DEG C in steam steam box, steams 16-20 minute, is then cooled to room temperature;
(9) ferment: poured in zymotic fluid by the thumbnail after boiling and carry out liquid fermentation, fermentation time is 13-15 hour, fermentation temperature 30-40 DEG C, after fermentation ends, taking-up drains and obtains bean curd with odor;
(10) fried: dropped into by bean curd with odor and carry out fried in oil cauldron, frying temperature is 170-190 DEG C, time 3-5min;
(11) mixing seasoning: the bean curd with odor after fried drops in tumbler, adds batching;
(12) vacuum packaging, sterilization: bean curd with odor base after seasoning is loaded in aluminium foil bag, carries out vacuum seal, final high temperature sterilization.
Leisure bean curd with odor of the present invention carries out deep processing on the basis of fresh bean curd with odor, take good quality soybeans as raw material, through selecting materials, soak, defibrination, filtration, plasma burning, some slurry, compacting, stripping and slicing, secondary compacting, boiling, fermentation, fried, mixing seasoning, packaging, more than ten procedures such as high temperature sterilization refine and form.Traditional local delicacies-bean curd with odor is made one and not only keeps bean curd with odor peculiar taste but also give further feature local flavor, make and there is unique flavor, mouthfeel is plentiful, nutritious, long shelf-life, instant, safety and sanitation, be easy to carry and the instant type leisure bean curd with odor of the feature such as preservation, is applicable to all kinds of consumer group.
As preferably, stream boiling slurry tank described in step (4) has 5-7, and stream boiling slurry tank is connected in turn, and first opens steam laggard slurry during plasma burning, the temperature of initial stream boiling slurry tank controls at 60-80 DEG C, and last stream boiling slurry tank temperature controls at 105-115 DEG C.
As preferably, in step (5), the mass concentration of calcium sulphate soln is 15-20%.
As preferably, described in step (9), zymotic fluid is mixed by the component of following weight portion: yellow seriflux 100 parts, salt 2.5-3.0 part, white granulated sugar 1.5-2.5 part, food-grade sodium carbonate 0.06-0.1 part.
Can produce a large amount of organic wastewater and waste residue in bean product process, these waste water are exactly the yellow seriflux that it has often been said.The byproduct in bean curd produced by yellow seriflux and soybean residue, wherein in yellow seriflux, protein content is 0.3%, fat content is 0.08%, content of reducing sugar is 0.15%, also containing soybean whey protein 4.2 mg/g, soyabean oligosaccharides 14.9mg/g, isoflavones 0.2mg/g, soyasaponin 0.3mg/g.At present, most of enterprise limit due to technology and process equipment, and a large amount of yellow plasm of soybean is discharged as discarded object, and this is that a kind of wasting of resources pollutes environment again.
The present invention is that main material takes fermenting and producing bean curd with odor with yellow seriflux, not only can effectively utilize yellow seriflux to avoid endangering environment, and in yellow seriflux, remaining nutritional labeling also can be utilized in fermentation, can strengthen the local flavor of bean curd with odor greatly, improves nutritive value.Add food-grade sodium carbonate, can readjust prices pH, makes the environment of zymotic fluid be unfavorable for the production of miscellaneous bacteria, be beneficial to the fermentation of bean curd with odor, produce flavor substance, in addition, food-grade sodium carbonate can infiltrate in bean curd with odor during the fermentation, so in ensuing fried operation, the effect of leavening agent can be played simultaneously, make bean curd with odor interior tissue bulk, in cellular, mouthfeel is better, is beneficial to the tasty of various flavoring in next step mixing seasoning again.
As preferably, zymotic fluid described in step (9) uses continuously, when fermenting next time, add the zymotic fluid original volume before yellow seriflux to fermentation in zymotic fluid upwards after one time fermentation, and then add the food-grade sodium carbonate adding the salt of after fermentation liquid gross weight 0.5-1.0%, the white granulated sugar of 1.0-1.5% and 0.03-0.05%.
Zymotic fluid uses the bacterium that can accumulate more useful fermentation continuously, is more conducive to bean curd with odor fermentation and produces flavor substance, improve nutritive value and mouthfeel.Because the yellow seriflux of rear section of fermenting, salt, Tang Dengcheng branch lose along with the taking-up of bean curd with odor, be unfavorable for yeasting, therefore, when fermenting next time, need to add yellow seriflux, the zymotic fluid original volume (volume of the zymotic fluid namely mixed up at first) to fermentation, and add salt, white granulated sugar and food-grade sodium carbonate, to ensure that fermentation energy effectively carries out, the stable and unique flavor of product quality.
As preferably, described in step (11) batching composition and account for fried after bean curd with odor percentage by weight as follows: white granulated sugar 3-4%, soy sauce 2.5-3.5%, monosodium glutamate 0.5-0.8%, salt 0.5-0.8%, cinnamomi cortex pulveratus 0.02-0.025%, fennel powder 0.015-0.02%, peppery powder 0.015-0.025%, pepper powder 0.01-0.02%.Control composition and the proportioning of batching, give product with spiced, the fragrant local flavor such as peppery, make product special flavour of the present invention unique.
As preferably, described in step (11), the optimum configurations of tumbler is: rotating speed 50-80 rev/min, and the time rotates forward 2-3 minute, reversion 2-3 minute.Control the parameter of tumbler, such seasoning is effective, tasty evenly.
As preferably, described in step (12), high temperature sterilization is 117-121 DEG C, sterilization 20-25min.The parameter controlling high temperature sterilization can not only shortening product, and bactericidal effect is good.
As preferably, suppress 3-4 time during secondary compacting in step (7), suppress 3-5min at every turn.Such pressing result is good, and thumbnail not easily breaks.
The invention has the beneficial effects as follows: traditional local delicacies-bean curd with odor is made one and not only keeps bean curd with odor peculiar taste but also give further feature local flavor, make and there is unique flavor, mouthfeel is plentiful, nutritious, long shelf-life, instant, safety and sanitation, be easy to carry and the instant type leisure bean curd with odor of the feature such as preservation, is applicable to all kinds of consumer group.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
The yellow seriflux used in the present invention produces from our company and Zuming Bean Products Co., Ltd.'s process.
Embodiment 1:
(1) select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material.
(2) soaking and washing: soya bean is soaked 8 hours, after having soaked in water according to the ratio of material-water ratio 1:3, first puts dry by the water soaking soya bean, and then is rinsed well by soya bean with clear water.
(3) defibrination, centrifugal filtration: step (2) is processed the soya bean water mill slurry obtained and obtain mill paste, (the centrifugal mesh number of centrifugal filtration is 100 orders by 3 circulation high speed centrifugations by mill paste
,centrifugal speed is at 1600 revs/min), throw away bean dregs, obtain the raw slurry of 8.5-10.5 Baume degrees.
(4) plasma burning continuously: squeezed into by life slurry in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry.
Stream boiling slurry tank has 5, and stream boiling slurry tank is connected in turn, and first open steam laggard slurry during plasma burning, the temperature of utilizing steam for boiling is set to: 80 DEG C-85 DEG C-95 DEG C-105 DEG C-115 DEG C.
(5) starch: ripe slurry mass concentration be 15% calcium sulphate soln make coagulating agent point slurry, some slurry temperature 80 DEG C, calcium sulphate soln addition is 2% of ripe slurry weight, after some slurry vexed slurry 30 minutes beans brain.
(6) compacting, stripping and slicing: beans cerebral is made the bean curd base that thickness reaches 2.5-3.0cm, then bean curd base is cut into thumbnail of uniform size (length is respectively 2.6 × 4.5 × 1.8-2.2cm).
(7) secondary compacting: every block thumbnail one piece of gauze is wrapped up, and then the thumbnail of parcel gauze is arranged on pressing plate, every plate places 14 × 13 pieces, hydraulic press carries out secondary compacting, suppresses 3 times, suppresses 5min at every turn, be depressed into thumbnail four sides skinning, the micro-Huang of epidermis, thumbnail moisture at 60-65%, by the thumbnail ravel suppressed.
(8) boiling: the thumbnail after being suppressed by secondary to send in steam steam box 98 DEG C, steams 20 minutes, is then cooled to room temperature.
(9) ferment: poured in zymotic fluid by the thumbnail after boiling and carry out liquid fermentation, fermentation time is 13 hours, fermentation temperature 40 DEG C, after fermentation ends, taking-up drains and obtains bean curd with odor.
Zymotic fluid is mixed by the component of following weight portion: yellow seriflux 100 parts, salt 2.5 parts, white granulated sugar 1.5 parts, 0.06 part, food-grade sodium carbonate.
Zymotic fluid uses continuously, when fermenting next time, add in zymotic fluid upwards after one time fermentation yellow seriflux to fermentation before zymotic fluid original volume, and then add add the salt of after fermentation liquid gross weight 0.5%, the white granulated sugar of 1.0% and 0.03% food-grade sodium carbonate.
(10) fried: dropped into by bean curd with odor and carry out fried in oil cauldron, frying temperature is 170 DEG C, time 5min.
(11) mixing seasoning: the bean curd with odor after fried drops in tumbler, and add batching, the optimum configurations of tumbler is: rotating speed 50 revs/min, the time rotates forward 3 minutes, reverses 3 minutes.
The composition of described batching and account for fried after bean curd with odor percentage by weight as follows: white granulated sugar 3%, soy sauce 2.5%, monosodium glutamate 0.5%, salt 0.8%, cinnamomi cortex pulveratus 0.02%, fennel powder 0.015%, peppery powder 0.015%, pepper powder 0.02%.
(12) vacuum packaging, sterilization: bean curd with odor base after seasoning is loaded in aluminium foil bag, carries out vacuum seal, last 117 DEG C of high temperature sterilization 25min.
Embodiment 2:
(1) select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material.
(2) soaking and washing: soya bean is soaked 15 hours, after having soaked in water according to the ratio of material-water ratio 1:5, first puts dry by the water soaking soya bean, and then is rinsed well by soya bean with clear water.
(3) defibrination, centrifugal filtration: step (2) is processed the soya bean water mill slurry obtained and obtain mill paste, (the centrifugal mesh number of centrifugal filtration is 120 orders by 5 circulation high speed centrifugations by mill paste
,centrifugal speed is at 2200 revs/min), throw away bean dregs, obtain the raw slurry of 8.5-10.5 Baume degrees.
(4) plasma burning continuously: squeezed into by life slurry in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry.
Stream boiling slurry tank has 7, and stream boiling slurry tank is connected in turn, and first open steam laggard slurry during plasma burning, the temperature of utilizing steam for boiling is set to: 60 DEG C-70 DEG C-80 DEG C-90 DEG C-100 DEG C-105 DEG C-105 DEG C.
(5) starch: ripe slurry mass concentration be 20% calcium sulphate soln make coagulating agent point slurry, some slurry temperature 90 DEG C, calcium sulphate soln addition is 1.6% of ripe slurry weight, after some slurry vexed slurry 15 minutes beans brain.
(6) compacting, stripping and slicing: beans cerebral is made the bean curd base that thickness reaches 2.5-3.0cm, then bean curd base is cut into thumbnail of uniform size (length is respectively 2.6 × 4.5 × 1.8-2.2cm).
(7) secondary compacting: every block thumbnail one piece of gauze is wrapped up, and then the thumbnail of parcel gauze is arranged on pressing plate, every plate places 14 × 13 pieces, hydraulic press carries out secondary compacting, suppresses 4 times, suppresses 3min at every turn, be depressed into thumbnail four sides skinning, the micro-Huang of epidermis, thumbnail moisture at 60-65%, by the thumbnail ravel suppressed.
(8) boiling: the thumbnail after being suppressed by secondary to send in steam steam box 100 DEG C, steams 16 minutes, is then cooled to room temperature.
(9) ferment: poured in zymotic fluid by the thumbnail after boiling and carry out liquid fermentation, fermentation time is 15 hours, fermentation temperature 30 DEG C, after fermentation ends, taking-up drains and obtains bean curd with odor.
Zymotic fluid is mixed by the component of following weight portion: yellow seriflux 100 parts, salt 3.0 parts, white granulated sugar 2.5 parts, 0.1 part, food-grade sodium carbonate.
Zymotic fluid uses continuously, when fermenting next time, add in zymotic fluid upwards after one time fermentation yellow seriflux to fermentation before zymotic fluid original volume, and then add add the salt of after fermentation liquid gross weight 1.0%, the white granulated sugar of 1.5% and 0.05% food-grade sodium carbonate.
(10) fried: dropped into by bean curd with odor and carry out fried in oil cauldron, frying temperature is 190 DEG C, time 3min.
(11) mixing seasoning: the bean curd with odor after fried drops in tumbler, and add batching, the optimum configurations of tumbler is: rotating speed 80 revs/min, the time rotates forward 2 minutes, reverses 2 minutes.
The composition of described batching and account for fried after bean curd with odor percentage by weight as follows: white granulated sugar 4%, soy sauce 3.5%, monosodium glutamate 0.8%, salt 0.5%, cinnamomi cortex pulveratus 0.025%, fennel powder 0.02%, peppery powder 0.025%, pepper powder 0.01%.
(12) vacuum packaging, sterilization: bean curd with odor base after seasoning is loaded in aluminium foil bag, carries out vacuum seal, last 121 DEG C of high temperature sterilization 20min.
Embodiment 3:
(1) select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material.
(2) soaking and washing: soya bean is soaked 10 hours, after having soaked in water according to the ratio of material-water ratio 1:4, first puts dry by the water soaking soya bean, and then is rinsed well by soya bean with clear water.
(3) defibrination, centrifugal filtration: step (2) is processed the soya bean water mill slurry obtained and obtain mill paste, (the centrifugal mesh number of centrifugal filtration is 100 orders by 4 circulation high speed centrifugations by mill paste
,centrifugal speed is at 2000 revs/min), throw away bean dregs, obtain the raw slurry of 8.5-10.5 Baume degrees.
(4) plasma burning continuously: squeezed into by life slurry in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry.
Stream boiling slurry tank has 6, and stream boiling slurry tank is connected in turn, and first open steam laggard slurry during plasma burning, the temperature of utilizing steam for boiling is set to: 70 DEG C-80 DEG C-90 DEG C-100 DEG C-100 DEG C-110 DEG C.
(5) starch: ripe slurry mass concentration be 18% calcium sulphate soln make coagulating agent point slurry, some slurry temperature 85 DEG C, calcium sulphate soln addition is 1.8% of ripe slurry weight, after some slurry vexed slurry 20 minutes beans brain.
(6) compacting, stripping and slicing: beans cerebral is made the bean curd base that thickness reaches 2.5-3.0cm, then bean curd base is cut into thumbnail of uniform size (length is respectively 2.6 × 4.5 × 1.8-2.2cm).
(7) secondary compacting: every 2 pieces of thumbnails one piece of gauze is wrapped up, and then the thumbnail of parcel gauze is arranged on pressing plate, every plate places 14 × 14 pieces, hydraulic press carries out secondary compacting, suppresses 3 times, suppresses 4min at every turn, be depressed into thumbnail four sides skinning, the micro-Huang of epidermis, thumbnail moisture at 60-65%, by the thumbnail ravel suppressed.
(8) boiling: the thumbnail after being suppressed by secondary to send in steam steam box 100 DEG C, steams 18 minutes, is then cooled to room temperature.
(9) ferment: poured in zymotic fluid by the thumbnail after boiling and carry out liquid fermentation, fermentation time is 14 hours, fermentation temperature 35 DEG C, after fermentation ends, taking-up drains and obtains bean curd with odor.
Zymotic fluid is mixed by the component of following weight portion: yellow seriflux 100 parts, salt 2.8 parts, white granulated sugar 2 parts, 0.08 part, food-grade sodium carbonate.
Zymotic fluid uses continuously, when fermenting next time, add in zymotic fluid upwards after one time fermentation yellow seriflux to fermentation before zymotic fluid original volume, and then add add the salt of after fermentation liquid gross weight 0.8%, the white granulated sugar of 1.2% and 0.04% food-grade sodium carbonate.
(10) fried: dropped into by bean curd with odor and carry out fried in oil cauldron, frying temperature is 180 DEG C, time 4min.
(11) mixing seasoning: the bean curd with odor after fried drops in tumbler, and add batching, the optimum configurations of tumbler is: rotating speed 70 revs/min, the time rotates forward 2.5 minutes, reverses 2.5 minutes.
The composition of described batching and account for fried after bean curd with odor percentage by weight as follows: white granulated sugar 3.5%, soy sauce 3%, monosodium glutamate 0.6%, salt 0.6%, cinnamomi cortex pulveratus 0.02%, fennel powder 0.02%, peppery powder 0.02%, pepper powder 0.015%.
(12) vacuum packaging, sterilization: bean curd with odor base after seasoning is loaded in aluminium foil bag, carries out vacuum seal, last 120 DEG C of high temperature sterilization 22min.
Product water content 50-60% of the present invention, protein >=15%, 9 months normal temperature lower shelf-lifves.
Product of the present invention, Physico-chemical tests result is as follows:
1. sense index
| Project | Index | Range estimation taste result | Evaluate |
| Color and luster | Pale brown or sepia | In brown color | Qualified |
| Tissue morphology | Form is complete, exquisiteness is soft | Form is complete, exquisiteness is soft | Qualified |
| Smell, flavour | The peculiar fragrance of tool bean curd with odor, salty comfortable in | The peculiar fragrance of tool bean curd with odor, salty comfortable in | Qualified |
| Impurity | Without the visible exogenous impurity of naked eyes | Without naked eyes visible foreign | Qualified |
2. physical and chemical index
| Project | Index | Measured value | Evaluate |
| Protein (gram/100 grams) | ≥15.0 | 17.1 | Qualified |
| Moisture (gram/100 grams) | ≤60 | 54 | Qualified |
3. sanitary index
| Project | Index | Measured value | Evaluate |
| Total plate count (CFU/ gram) | ≤750 | ＜10 | Qualified |
| Coliform (MPN/100 gram) | ≤40 | ＜30 | Qualified |
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (6)
1. lie fallow a bean curd with odor, it is characterized in that: prepared by following steps and obtain:
(1) select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2) soaking and washing: soya bean is soaked 8-15 hour in water according to the ratio of material-water ratio 1:3-5, after having soaked, first puts dry by the water soaking soya bean, and then is rinsed well by soya bean with clear water;
(3) defibrination, centrifugal filtration: step (2) is processed the soya bean water mill slurry obtained and obtain mill paste, mill is stuck with paste by 3-5 circulation high speed centrifugation, throws away bean dregs, obtain the raw slurry of 8.5-10.5 Baume degrees;
(4) plasma burning continuously: squeezed into by life slurry in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry;
(5) starch: ripe slurry calcium sulphate soln makes coagulating agent point slurry, put slurry temperature 80-90 DEG C, calcium sulphate soln addition is the 1.6-2.0% of ripe slurry weight, and after some slurry, vexed slurry more than 15 minutes obtains beans brain;
(6) compacting, stripping and slicing: beans cerebral is made the bean curd base that thickness reaches 2.5-3.0cm, then bean curd base is cut into thumbnail of uniform size;
(7) secondary compacting: thumbnail gauze is wrapped up, and then the thumbnail of parcel gauze is carried out secondary compacting to thumbnail moisture at 60-65%;
(8) boiling: the thumbnail after being suppressed by secondary sends into 98-100 DEG C in steam steam box, steams 16-20 minute, is then cooled to room temperature;
(9) ferment: poured in zymotic fluid by the thumbnail after boiling and carry out liquid fermentation, fermentation time is 13-15 hour, fermentation temperature 30-40 DEG C, after fermentation ends, taking-up drains and obtains bean curd with odor;
(10) fried: dropped into by bean curd with odor and carry out fried in oil cauldron, frying temperature is 170-190 DEG C, time 3-5min;
(11) mixing seasoning: the bean curd with odor after fried drops in tumbler, adds batching;
(12) vacuum packaging, sterilization: bean curd with odor base after seasoning is loaded in aluminium foil bag, carries out vacuum seal, final high temperature sterilization;
Described in step (9), zymotic fluid is mixed by the component of following weight portion: yellow seriflux 100 parts, salt 2.5-3.0 part, white granulated sugar 1.5-2.5 part, food-grade sodium carbonate 0.06-0.1 part;
Zymotic fluid described in step (9) uses continuously, when fermenting next time, add the zymotic fluid original volume before yellow seriflux to fermentation in zymotic fluid upwards after one time fermentation, and then add the food-grade sodium carbonate adding the salt of after fermentation liquid gross weight 0.5-1.0%, the white granulated sugar of 1.0-1.5% and 0.03-0.05%;
Described in step (11) batching composition and account for fried after bean curd with odor percentage by weight as follows: white granulated sugar 3-4%, soy sauce 2.5-3.5%, monosodium glutamate 0.5-0.8%, salt 0.5-0.8%, cinnamomi cortex pulveratus 0.02-0.025%, fennel powder 0.015-0.02%, peppery powder 0.015-0.025%, pepper powder 0.01-0.02%.
2. one leisure bean curd with odor according to claim 1, it is characterized in that: the stream boiling slurry tank described in step (4) has 5-7, stream boiling slurry tank is connected in turn, steam laggard slurry is first opened during plasma burning, the temperature of initial stream boiling slurry tank controls at 60-80 DEG C, and last stream boiling slurry tank temperature controls at 105-115 DEG C.
3. one leisure bean curd with odor according to claim 1, is characterized in that: in step (5), the mass concentration of calcium sulphate soln is 15-20%.
4. the one leisure bean curd with odor according to claim 1 or 2 or 3, is characterized in that: described in step (11), the optimum configurations of tumbler is: rotating speed 50-80 rev/min, the time rotates forward 2-3 minute, reverse 2-3 minute.
5. the one leisure bean curd with odor according to claim 1 or 2 or 3, is characterized in that: described in step (12), high temperature sterilization is 117-121 DEG C, sterilization 20-25min.
6. the one leisure bean curd with odor according to claim 1 or 2 or 3, is characterized in that: suppress 3-4 time during secondary compacting in step (7), suppress 3-5min at every turn.
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| CN105123984A (en) * | 2014-06-04 | 2015-12-09 | 吴金玉 | Tea-flavored strong-smelling preserved bean curds |
| CN104686678B (en) * | 2015-02-06 | 2017-06-30 | 祖名豆制品股份有限公司 | A kind of processing method of bean curd with odor |
| CN105941654A (en) * | 2016-06-08 | 2016-09-21 | 信阳农林学院 | Method for making strong-smelling preserved bean curds |
| CN106819143A (en) * | 2017-01-20 | 2017-06-13 | 张伟 | Soda dried bean curd preparation method |
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