CN104012668A - Fermented tofu preparation process - Google Patents
Fermented tofu preparation process Download PDFInfo
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- CN104012668A CN104012668A CN201410308496.9A CN201410308496A CN104012668A CN 104012668 A CN104012668 A CN 104012668A CN 201410308496 A CN201410308496 A CN 201410308496A CN 104012668 A CN104012668 A CN 104012668A
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Abstract
The invention relates to a fermented tofu preparation process which particularly comprises the following steps: preparing tofu blanks, fermenting at early stage, fermenting at later stage, putting the tofu blanks into jars, and packing finished products, wherein the main steps are as follows: (1) preparing the tofu blanks: the tofu blanks are prepared by dipping soybeans, grinding to obtain a slurry, filtering residues, pulping, forming tofu jelly, squeezing and forming, and dicing; (2) fermenting at early stage: fermenting at early stage is a fermentation process, namely a process of culturing Mucor or Rhizopus on the tofu blanks, and the fermentation process is that the tofu blanks are covered with hypha; and (3) fermenting at later stage: fermenting at later stage is a process of forming color, spiciness and flavor by using the Mucor growing on the tofu blanks and actions of virous microorganisms in ingredients to ripen the fermented tofu. The fermented tofu prepared by using the method is delicious in taste, proper in salt taste, free from peculiar smell, orderly and uniform in block shape, fine in texture and free from impurities. The approximate value of microorganism index colibacillus is less than 30/100g.
Description
Technical field
The present invention relates to a kind of mold bean curd process for producing, belong to bean product processing technique field.
Background technology
Mold bean curd, is known as again fermented bean curd, milkpea corruption, fermented bean curd, the bean curd that becomes mildewed, and is one of famous national fermented food of China, and it is taking soybean as raw material, and the brew that undergoes microbial fermentation after defibrination, base, the base that becomes mildewed, salts down, bottling forms.It originates among the people, be planted among the people, with unique technique, delicious taste, abundant nutrition, cheap price is subject to liking of broad masses deeply, is still so far important family go with rice or bread product and flavouring.
Summary of the invention
The object of the present invention is to provide a kind of mold bean curd process for producing, there are more flavorous mold bean curd goods to prepare.
To achieve these goals, technical scheme of the present invention is as follows.
A kind of mold bean curd process for producing, specifically comprises the following steps: make bean curd base → prior fermentation → later stage fermentation → dress altar → finished product packing, wherein, each key step is as follows:
(1) make bean curd base: soybean is shaped, is prepared from after stripping and slicing by immersion, defibrination, filter residue, some slurry, crouching brain, squeezing, and when soaking soybean, soaking bean water temperature, time, water quality three can affect and steep beans quality.Soaking bean water temperature will be below 25 DEG C, and excess Temperature makes the easy souring of soaking bean water, and unfavorable to extracting soybean protein, summer temperature is high, repeatedly change water, reduces temperature, and soak time is 24～100 hours.After crouching brain, jellied bean curd sinks, yellow seriflux clarification.Squeezing is to bean curd base water content 60～75%, and thickness is even, is cut into the fritter of 4 × 4 × 1.6cm after squeezing moulding.
(2) prior fermentation: prior fermentation is mouldy process, it is the process that bean curd base is cultivated Mucor or head mold, the result of fermentation is to make bean curd base cover with mycelia, form soft, fine and closely woven and tough and tensile epithelium and accumulated a large amount of protease, to protein is slowly hydrolyzed in later stage fermentation, except selecting excellent species, go back the growth rhythm of GPRS Mucor, control the conditions such as cultivation temperature, humidity and time well.Specifically comprise following process:
(2a) inoculation: the bean curd base of drawing piece is put into steaming tray or wooden frame bamboo chassis, and bean curd base needs side to place, and line space is 0.8～1.2cm, so that ventilation heat radiation regulates temperature, is conducive to mucor growth.Each triangular flask kind adds cold boiling water 300～500ml, with bamboo rod, mycelia is smashed, and fully shakes up, and by filtered through gauze, filter residue adds the cold boiling water of 300～500ml again and washs once, filters, and twice filtrate is mixed, and makes spore suspension.Adopt spray inoculation, or by bean curd base dipping bacterium liquid, after soaking, take out immediately, prevent that moisture from immersing in base, increasing water content affects Mucor growth.The seed liquor of two triangular flasks of bean curd base inoculation of general 100kg soybean, high temperature season can add a little vinegar in bacterium liquid, makes bacterium liquid suppress varied bacteria growing in PH3～5.Maybe will grow wheat bran inoculation, low temperature drying is finely ground to bacterium powder, dry bacterium powder is sieved on bean curd base with dusting cover, requires evenly, and every face has bacterium powder, and inoculum concentration is 1～3% of soybean weight.
(2b) cultivate: culture plate is piled to high stacking, upper cover one blank panel, surrounding is with the cloth moisturizing of wetting, and spring and autumn, generally 20 DEG C of left and right, is cultivated 48 hours, keeps 16 DEG C of room temperatures winter, cultivates 72 hours, and summer temperature is high, and 30 DEG C of room temperatures are cultivated 30 hours.Fermentation stops will be depending on mucor ageing degree, mouldy slightly tenderer when general production the green grass or young crops side, when mycelia, to grow up to white cotton cotton-shaped, now, mucorin enzymatic activity not yet peaks, protein decomposition is unlikely too vigorous, otherwise can cause bean curd fragmentation (because of bean curd with odor later stage fermentation stronger).Preserved red beancurd prior fermentation is slightly old, is faint yellow.Prior fermentation Mucor Growth and development is roughly divided into three phases: i.e. spore-germination stage, vegetative stage, the sporogenesis stage.When bean curd base surface starts long to have after mycelia,, after the velvet-like mycelia of long hairiness, carry out cardump, general three left and right.
(2c) base that salts down: when mycelia start to become faint yellow, and while having a large amount of taupe sporogenesis, the cage that can fall apart, the ventilation of windowing, the cool flower of lowering the temperature, stops mouldyly, promotes Mucor to produce protease, after 8～10 hours, finishes prior fermentation, rubs immediately hair with the hands and pickles.Enter the base process that salts down, first will mutually separate according to the mycelia connecting, and smear then with hand, make it encase bean curd base, putting into vat pickles, the circular plank that is about 15cm below vat from porose diameter in centre of cylinder bottom 20cm left and right paving, is placed on blank on plank, drains into center along casing wall, to mutually arrange tight, while salting base down, should note the one side of not growing mycelia is kept to the side,, prevent finished product modification not down.Adopt the layering salt adding method base that salts down, strengthen with the layering of salt amount, finally spread one deck capping salt.Every thousand compacts (4 × 4 × 1.6cm) spring and autumn salt 6kg, uses salt 5.7kg winter, uses salt 6.2kg summer.Salt down approximately 7 days winters of base time, spring and autumn approximately 5 days, approximately 2 days summers.Base requirement NaCl content salt down 12～14%, after the base that salts down, after 3 ~ 4 days, want pressed compact, add again saline solution, the base face that salted down, 3～6 days pickled time.After the base that salts down finishes, open cylinder bottom port, emit salt solution placement and spend the night, make the dry contraction of salt base.
(3) later stage fermentation: later stage fermentation is to utilize various microbial actions in the Mucor that grows on bean curd base and batching, makes fermented bean curd maturation, forms the process of color, comprises dress altar, fills with the operations such as soup, storage, is specially:
(3a) dress altar takes out salt base, and salt solution is drained, and counts and packs in altar, can not tension when dress, in order to avoid affect later stage fermentation, make fermentation not exclusively, centre has sandwich, and salt base is arranged in order, flat with hand, layering adds batching, as a little red colouring agent for food, also used as a Chinese medicine, face song, Paprika, after filling, pours into soup stock.
(3b) batching is filled with soup: the soup stock preparing pours in altar or in bottle, material filling number depending on your needed kind, but unsuitable overfill, in order to avoid fermentation soup stock is gushed out altar or bottle outside.The preparation of fermented bean curd soup stock, because of the difference of preparing burden, forms the various designs and varieties of fermented bean curd and local flavor, mainly comprises red fermented bean curd soup stock, grey sufu soup stock, white side's fermented bean curd soup stock, peppery side's fermented bean curd soup stock.Wherein, described red fermented bean curd soup blend formula is: red colouring agent for food, also used as a Chinese medicine 2～4kg, face song 1～3kg, yellow rice wine 10～15kg, soak 2～3 days, add yellow rice wine 55～65kg, white sugar 2～8kg after levigate pulping.Order adds curved surface 150g, 1～2, lotus leaf, front cover salt 150g, front cover liquor 150g.
Described grey sufu soup stock: with cold boiling water 400～500g, yellow seriflux 50～100g, then supply with flower halogen and salt solution, concentration used is 7～10%, and every altar adds front cover liquor 50g.
Described white side's fermented bean curd soup stock: the salt solution preparation with 16% is containing 12 degree rice wine as soup stock, and the consumption of wine is 2～4%, also can add a little yellow seriflux to increase local flavor at temperature higher season.
Described peppery side's fermented bean curd soup stock: every 1,000 sweet wine 8～12kg, red colouring agent for food, also used as a Chinese medicine 0.8～1.2kg, white sugar 1～2kg, monosodium glutamate 8～12g with 46 degree liquor 5～10kg, chilli powder 0.7～1.9kg left and right, 12 degree.
Preparation of batch: adopt and mix fragrant pungent condiment, the proportioning of wherein mixing fragrant pungent condiment is: 1kg mixes in fragrant pungent condiment, galingal 0.20kg, chilli powder 0.50kg, Chinese prickly ash 0.12kg, dried orange peel 0.04kg, cassia bark 0.04kg, Radix Glycyrrhizae 0.03kg, sesame 0.03kg, white sugar 0.04kg, monosodium glutamate 0.02kg; Wherein, Chinese prickly ash, dried orange peel, cassia bark, Radix Glycyrrhizae elder brother add after closing and drying abrasive dust.Each batching mixes and mixes thoroughly above, and the oil and the white wine that add a little heat to boil also can add the yellow seriflux damping of being permitted.
(3c) seal after storage bag altar is filled with soup and add a cover, adopt porcelain altar also at the bottom of altar, to add one or two and clean the also lotus leaf of airing, then add a cover lotus leaf at altar mouth, then mix the plaster of paris with cement or pig blood and seal.Storage, generally needs more than 3 months at normal temperatures, just can reach the due quality of fermented bean curd, and green grass or young crops side is with white side's fermented bean curd because of moisture higher, and only needing 1 ~ 2 month can be ripe.
In above-mentioned technique, bacterial classification cultural method adopts test tube slant inoculation medium, or triangular flask bacterium culture medium, is specially:
(1) test tube slant inoculation medium: required component is maltose 15g, peptone 1.5g, agar 2g, water 100ml, and pH value is 6; Adopt potato culture: concrete steps are, potato is listened with respectful attention only, removes the peel, takes 20g and be cut into flakelet, add water boil 15～20 minutes, filtered through gauze, removes slag and gets filtered juice, adds water and is supplemented to 100ml, add agar 2g, boil after molten and add glucose 2g to mix thoroughly, packing test tube, loading amount is test tube 1/5, tampon beyond the Great Wall, sterilizing after wrapping adopts high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute in high-pressure sterilizing pot wall temperature incubator superclean bench.Then test tube is put into inclined-plane, inoculation Mucor or head mold, wherein, hair enzyme cultivation temperature is 15-20 DEG C, head mold cultivation temperature is 28-30 DEG C; Cultivate about 3 days, be test tube strains.
(2) triangular flask bacterium culture medium: component is wheat bran 100g, peptone 1g, water 100ml, concrete steps are: peptone is soluble in water, then mix thoroughly with wheat bran, pack in triangular flask, the bottled 50g compost of 500ml triangle, tampon beyond the Great Wall, in high-pressure sterilizing pot wall temperature incubator superclean bench, adopt high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute, after sterilizing, shake while hot loose, cooling rear access test tube strains one fritter, 25-28 DEG C of cultivations, after 2-3 days, covering with mycelia has a large amount of spores for subsequent use.
This beneficial effect of the invention is: the mold bean curd flavour deliciousness that adopts above method to prepare, and the degree of saltiness is agreeable to the taste, free from extraneous odour, piece shape is neat, even, quality is fine and smooth, free from admixture.The preserved red beancurd of producing: surperficial redness or purplish red, inner apricot, has fat perfume (or spice), aroma.White rot breast: milk yellow, has the distinctive fragrance of white rot breast.Green-rot breast: pea green look, has green-rot breast special aroma.Microbiological indicator coli-group approximation (individual/100g) is less than 30.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described, to better understand the present invention.
Mold bean curd process for producing in the present embodiment, specifically comprises the following steps: make bean curd base → prior fermentation → later stage fermentation → dress altar → finished product packing.
(1) make bean curd base: soybean is shaped, is prepared from after stripping and slicing by immersion, defibrination, filter residue, some slurry, crouching brain, squeezing, and when soaking soybean, soaking bean water temperature, time, water quality three can affect and steep beans quality.Soaking bean water temperature will be below 25 DEG C, and excess Temperature makes the easy souring of soaking bean water, and unfavorable to extracting soybean protein, summer temperature is high, repeatedly change water, reduces temperature, and soak time is 24～100 hours.After crouching brain, jellied bean curd sinks, yellow seriflux clarification.Squeezing is advisable 65～70% to bean curd base water content, and thickness is even, is cut into the fritter of 4 × 4 × 1.6cm after squeezing moulding.
(2) prior fermentation: prior fermentation is mouldy process, it is the process that bean curd base is cultivated Mucor or head mold, the result of fermentation is to make bean curd base cover with mycelia, form soft, fine and closely woven and tough and tensile epithelium and accumulated a large amount of protease, to protein is slowly hydrolyzed in later stage fermentation, except selecting excellent species, go back the growth rhythm of GPRS Mucor, control the conditions such as cultivation temperature, humidity and time well.Specifically comprise following process:
(2a) inoculation: the bean curd base of drawing piece is put into steaming tray or wooden frame bamboo chassis, and bean curd base needs side to place, between interlinear spacing, 0.8～1.2cm, so that ventilation heat radiation regulates temperature, is conducive to mucor growth.Each triangular flask kind adds cold boiling water 400ml, with bamboo rod, mycelia is smashed, and fully shakes up, and by filtered through gauze, filter residue adds the cold boiling water of 400ml again and washs once, filters, and twice filtrate is mixed, and makes spore suspension.Can adopt spray inoculation, also can, by bean curd base dipping bacterium liquid, after soaking, take out immediately, prevent that moisture from immersing in base, increasing water content affects Mucor growth.The seed liquor of two triangular flasks of bean curd base inoculation of general 100kg soybean, high temperature season can add a little vinegar in bacterium liquid, makes bacterium liquid suppress varied bacteria growing in PH3～5.Maybe will grow wheat bran inoculation, low temperature drying is finely ground to bacterium powder, dry bacterium powder is sieved on bean curd base with dusting cover, requires evenly, and every face has bacterium powder, and inoculum concentration is 1% of soybean weight.
(2b) cultivate: culture plate is piled to high stacking, upper cover one blank panel, surrounding is with the cloth moisturizing of wetting, and spring and autumn, generally 20 DEG C of left and right, is cultivated 48 hours, keeps 16 DEG C of room temperatures winter, cultivates 72 hours, and summer temperature is high, and 30 DEG C of room temperatures are cultivated 30 hours.Fermentation stops will be depending on mucor ageing degree, mouldy slightly tenderer when general production the green grass or young crops side, when mycelia, to grow up to white cotton cotton-shaped, now, mucorin enzymatic activity not yet peaks, protein decomposition is unlikely too vigorous, otherwise can cause bean curd fragmentation (because of bean curd with odor later stage fermentation stronger).Preserved red beancurd prior fermentation is slightly old, is faint yellow.Prior fermentation Mucor Growth and development is roughly divided into three phases: i.e. spore-germination stage, vegetative stage, the sporogenesis stage.When bean curd base surface starts long to have after mycelia,, after the velvet-like mycelia of long hairiness, carry out cardump, general three left and right.
(2c) base that salts down: when mycelia start to become faint yellow, and while having a large amount of taupe sporogenesis, the cage that can fall apart, the ventilation of windowing, the cool flower of lowering the temperature, stops mouldyly, promotes Mucor to produce protease, after 8～10 hours, finishes prior fermentation, rubs immediately hair with the hands and pickles.Enter the base process that salts down, first will mutually separate according to the mycelia connecting, and smear then with hand, make it encase bean curd base, putting into vat pickles, the circular plank that is about 15cm below vat from porose diameter in centre of cylinder bottom 20cm left and right paving, is placed on blank on plank, drains into center along casing wall, to mutually arrange tight, while salting base down, should note the one side of not growing mycelia is kept to the side,, prevent finished product modification not down.Adopt the layering salt adding method base that salts down, strengthen with the layering of salt amount, finally spread one deck capping salt.Every thousand compacts (4 × 4 × 1.6cm) spring and autumn salt 6kg, uses salt 5.7kg winter, uses salt 6.2kg summer.Salt down approximately 7 days winters of base time, spring and autumn approximately 5 days, approximately 2 days summers.Base requirement NaCl content salt down 12～14%, after the base that salts down, after 3 ~ 4 days, want pressed compact, add again saline solution, the base face that salted down, 3～6 days pickled time.After the base that salts down finishes, open cylinder bottom port, emit salt solution placement and spend the night, make the dry contraction of salt base.
(3) later stage fermentation: later stage fermentation is to utilize various microbial actions in the Mucor that grows on bean curd base and batching, makes fermented bean curd maturation, forms the process of color, comprises dress altar, fills with the operations such as soup, storage, is specially:
(3a) dress altar takes out salt base, and salt solution is drained, and counts and packs in altar, can not tension when dress, in order to avoid affect later stage fermentation, make fermentation not exclusively, centre has sandwich, and salt base is arranged in order, flat with hand, layering adds batching, as a little red colouring agent for food, also used as a Chinese medicine, face song, Paprika, after filling, pours into soup stock.
(3b) batching is filled with soup: the soup stock preparing pours in altar or in bottle, material filling number depending on your needed kind, but unsuitable overfill, in order to avoid fermentation soup stock is gushed out altar or bottle outside.The preparation of fermented bean curd soup stock, because of the difference of preparing burden, forms the various designs and varieties of fermented bean curd and local flavor, mainly comprises red fermented bean curd soup stock, grey sufu soup stock, white side's fermented bean curd soup stock, peppery side's fermented bean curd soup stock.Wherein, described red fermented bean curd soup blend formula is: red colouring agent for food, also used as a Chinese medicine 3kg, face bent 1.2kg, yellow rice wine 12.5kg, soak 2～3 days, add yellow rice wine 57.8kg, white sugar 4kg after levigate pulping.Order adds curved surface 150g, 1～2, lotus leaf, front cover salt 150g, front cover liquor 150g.
Described grey sufu soup stock: with cold boiling water 450g, yellow seriflux 75g, then supply with flower halogen and salt solution, concentration used is 7～10%, and every altar adds front cover liquor 50g.
Described white side's fermented bean curd soup stock: the salt solution preparation with 16% is containing 12 degree rice wine as soup stock, and the consumption of wine is 2～4%, also can add a little yellow seriflux to increase local flavor at temperature higher season.
Described peppery side's fermented bean curd soup stock: every 1,000 sweet wine 10kg left and right, red colouring agent for food, also used as a Chinese medicine 1kg left and right, white sugar 1.2kg, monosodium glutamate 10g with 46 degree liquor 9kg, chilli powder 0.9kg left and right, 12 degree.
Preparation of batch: adopt and mix fragrant pungent condiment, the proportioning of wherein mixing fragrant pungent condiment is: 1kg mixes in fragrant pungent condiment, galingal 0.20kg, chilli powder 0.50kg, Chinese prickly ash 0.12kg, dried orange peel 0.04kg, cassia bark 0.04kg, Radix Glycyrrhizae 0.03kg, sesame 0.03kg,, white sugar 0.04kg, monosodium glutamate 0.02kg; Wherein, Chinese prickly ash, dried orange peel, cassia bark, Radix Glycyrrhizae elder brother add after closing and drying abrasive dust.Each batching mixes and mixes thoroughly above, and the oil and the white wine that add a little heat to boil also can add the yellow seriflux damping of being permitted.
(3c) seal after storage bag altar is filled with soup and add a cover, adopt porcelain altar also at the bottom of altar, to add one or two and clean the also lotus leaf of airing, then add a cover lotus leaf at altar mouth, then mix the plaster of paris with cement or pig blood and seal.Storage, generally needs more than 3 months at normal temperatures, just can reach the due quality of fermented bean curd, and green grass or young crops side is with white side's fermented bean curd because of moisture higher, and only needing 1 ~ 2 month can be ripe.
In above-mentioned technique, bacterial classification cultural method adopts test tube slant inoculation medium, or triangular flask bacterium culture medium, is specially:
(1) test tube slant inoculation medium: required component is maltose 15g, peptone 1.5g, agar 2g, water 100ml, and pH value is 6; Adopt potato culture: concrete steps are, potato is listened with respectful attention only, removes the peel, takes 20g and be cut into flakelet, add water boil 15～20 minutes, filtered through gauze, removes slag and gets filtered juice, adds water and is supplemented to 100ml, add agar 2g, boil after molten and add glucose 2g to mix thoroughly, packing test tube, loading amount is test tube 1/5, tampon beyond the Great Wall, sterilizing after wrapping adopts high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute in high-pressure sterilizing pot wall temperature incubator superclean bench.Then test tube is put into inclined-plane, inoculation Mucor or head mold, wherein, hair enzyme cultivation temperature is 15-20 DEG C, head mold cultivation temperature is 28-30 DEG C; Cultivate about 3 days, be test tube strains.
(2) triangular flask bacterium culture medium: component is wheat bran 100g, peptone 1g, water 100ml, concrete steps are: peptone is soluble in water, then mix thoroughly with wheat bran, pack in triangular flask, the bottled 50g compost of 500ml triangle, tampon beyond the Great Wall, in high-pressure sterilizing pot wall temperature incubator superclean bench, adopt high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute, after sterilizing, shake while hot loose, cooling rear access test tube strains one fritter, 25-28 DEG C of cultivations, after 2-3 days, covering with mycelia has a large amount of spores for subsequent use.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (7)
1. a mold bean curd process for producing, specifically comprises the following steps: make bean curd base → prior fermentation → later stage fermentation → dress altar → finished product packing, it is characterized in that: each key step is as follows:
(1) make bean curd base: soybean is prepared from after by immersion, defibrination, filter residue, some slurry, crouching brain, squeezing shaping, stripping and slicing; Soaking bean water temperature will be below 25 DEG C, and soak time is 24～100 hours; After crouching brain, jellied bean curd sinks, yellow seriflux clarification; Squeezing is to bean curd base water content 60～75%, and thickness is even, is cut into the fritter of 4 × 4 × 1.6cm after squeezing moulding;
(2) prior fermentation, adopts the bacterial classification of cultivating to carry out following operation, specifically comprises following process:
(2a) inoculation: the bean curd base of drawing piece is put into steaming tray or wooden frame bamboo chassis, and bean curd base needs side to place, and line space is 0.8～1.2cm, so that ventilation heat radiation regulates temperature, is conducive to mucor growth; Each triangular flask kind adds cold boiling water 300～500ml, with bamboo rod, mycelia is smashed, and fully shakes up, and by filtered through gauze, filter residue adds the cold boiling water of 300～500ml again and washs once, filters, and twice filtrate is mixed, and makes spore suspension; Adopt spray inoculation, or by bean curd base dipping bacterium liquid, after soaking, take out immediately, prevent that moisture from immersing in base, increasing water content affects Mucor growth; The seed liquor of two triangular flasks of bean curd base inoculation of every 100kg soybean, high temperature season adds a little vinegar in bacterium liquid, makes bacterium liquid suppress varied bacteria growing in PH3～5; Maybe will grow wheat bran inoculation, low temperature drying is finely ground to bacterium powder, dry bacterium powder is sieved on bean curd base with dusting cover, requires evenly, and every face has bacterium powder, and inoculum concentration is 1～3% of soybean weight;
(2b) cultivate: culture plate is piled to high stacking, upper cover one blank panel, surrounding is with the cloth moisturizing of wetting, and spring and autumn, generally at 20 DEG C, is cultivated 48 hours, keeps 16 DEG C of room temperatures winter, cultivates 72 hours, and summer temperature is high, and 30 DEG C of room temperatures are cultivated 30 hours; When bean curd base surface starts long to have after mycelia,, after the velvet-like mycelia of long hairiness, carry out cardump, general three times;
(2c) base that salts down: when mycelia start to become faint yellow, and while having a large amount of taupe sporogenesis, the cage that can fall apart, the ventilation of windowing, the cool flower of lowering the temperature, stops mouldyly, promotes Mucor to produce protease, after 8～10 hours, finishes prior fermentation, rubs immediately hair with the hands and pickles; Enter the base process that salts down, first will mutually separate according to the mycelia connecting, and smear then with hand, make it encase bean curd base, putting into vat pickles, the circular plank that is about 15cm below vat from porose diameter in centre of cylinder bottom 20cm left and right paving, is placed on blank on plank, drains into center along casing wall, to mutually arrange tight, while salting base down, should note the one side of not growing mycelia is kept to the side,, prevent finished product modification not down; Adopt the layering salt adding method base that salts down, strengthen with the layering of salt amount, finally spread one deck capping salt; Every thousand compacts (4 × 4 × 1.6cm) spring and autumn salt 6kg, uses salt 5.7kg winter, uses salt 6.2kg summer; Salt down approximately 7 days winters of base time, spring and autumn approximately 5 days, approximately 2 days summers; Base requirement NaCl content salt down 12～14%, after the base that salts down, after 3 ~ 4 days, want pressed compact, add again saline solution, the base face that salted down, 3～6 days pickled time; After the base that salts down finishes, open cylinder bottom port, emit salt solution placement and spend the night, make the dry contraction of salt base;
(3) later stage fermentation, is specially:
(3a) dress altar takes out salt base, and salt solution is drained, and counts and packs in altar, and salt base is arranged in order, and flat with hand, layering adds batching, as a little red colouring agent for food, also used as a Chinese medicine, face song, Paprika, after filling, pours into soup stock;
(3b) batching is filled with soup: the soup stock preparing pours in altar or in bottle, and the preparation of fermented bean curd soup stock, because of the difference of preparing burden, forms the various designs and varieties of fermented bean curd and local flavor, mainly comprises red fermented bean curd soup stock, grey sufu soup stock, white side's fermented bean curd soup stock, peppery side's fermented bean curd soup stock;
(3c) seal after storage bag altar is filled with soup and add a cover, adopt porcelain altar also at the bottom of altar, to add one or two and clean the also lotus leaf of airing, then add a cover lotus leaf at altar mouth, then mix the plaster of paris with cement or pig blood and seal; Storage, generally needs more than 3 months at normal temperatures, just can reach the due quality of fermented bean curd, and green grass or young crops side is with white side's fermented bean curd because of moisture higher, and only needing 1 ~ 2 month can be ripe.
2. mold bean curd process for producing according to claim 1, is characterized in that: in described step (2), bacterial classification cultural method adopts test tube slant inoculation medium, or triangular flask bacterium culture medium, is specially:
(1) test tube slant inoculation medium: required component is maltose 15g, peptone 1.5g, agar 2g, water 100ml, and pH value is 6; Adopt potato culture: concrete steps are, potato is listened with respectful attention only, removes the peel, takes 20g and be cut into flakelet, add water boil 15～20 minutes, filtered through gauze, removes slag and gets filtered juice, adds water and is supplemented to 100ml, add agar 2g, boil after molten and add glucose 2g to mix thoroughly, packing test tube, loading amount is test tube 1/5, tampon beyond the Great Wall, sterilizing after wrapping adopts high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute in high-pressure sterilizing pot wall temperature incubator superclean bench; Then test tube is put into inclined-plane, inoculation Mucor or head mold, wherein, hair enzyme cultivation temperature is 15-20 DEG C, head mold cultivation temperature is 28-30 DEG C; Cultivate about 3 days, be test tube strains;
(2) triangular flask bacterium culture medium: component is wheat bran 100g, peptone 1g, water 100ml, concrete steps are: peptone is soluble in water, then mix thoroughly with wheat bran, pack in triangular flask, the bottled 50g compost of 500ml triangle, tampon beyond the Great Wall, in high-pressure sterilizing pot wall temperature incubator superclean bench, adopt high-pressure sterilizing pot, 0.1Mpa sterilizing 45-60 minute, after sterilizing, shake while hot loose, cooling rear access test tube strains one fritter, 25-28 DEG C of cultivations, after 2-3 days, covering with mycelia has a large amount of spores for subsequent use.
3. mold bean curd process for producing according to claim 1, it is characterized in that: in described step (3), the red fermented bean curd soup blend formula adopting is: red colouring agent for food, also used as a Chinese medicine 2～4kg, face song 1～3kg, yellow rice wine 10～15kg, soak 2～3 days, after levigate pulping, add yellow rice wine 55～65kg, white sugar 2～8kg; Order adds curved surface 150g, 1～2, lotus leaf, front cover salt 150g, front cover liquor 150g.
4. mold bean curd process for producing according to claim 1, it is characterized in that: in described step (3), the described grey sufu soup stock adopting: with cold boiling water 400～500g, yellow seriflux 50～100g, supply with flower halogen and salt solution again, concentration used is 7～10%, and every altar adds front cover liquor 50g.
5. mold bean curd process for producing according to claim 1, it is characterized in that: in described step (3), the described white side's fermented bean curd soup stock adopting: contain 12 with 16% salt solution preparation and spend rice wine as soup stock, the consumption of wine is 2～4%, also can add a little yellow seriflux to increase local flavor higher season at temperature.
6. mold bean curd process for producing according to claim 1, it is characterized in that: in described step (3), the described peppery side's fermented bean curd soup stock adopting: every 1,000 sweet wine 8～12kg, red colouring agent for food, also used as a Chinese medicine 0.8～1.2kg, white sugar 1～2kg, monosodium glutamate 8～12g with 46 degree liquor 5～10kg, chilli powder 0.7～1.9kg left and right, 12 degree.
7. mold bean curd process for producing according to claim 1, it is characterized in that: in described step (3), described batching preparation method is, adopt and mix fragrant pungent condiment, the proportioning of wherein mixing fragrant pungent condiment is: 1kg mixes in fragrant pungent condiment, galingal 0.20kg, chilli powder 0.50kg, Chinese prickly ash 0.12kg, dried orange peel 0.04kg, cassia bark 0.04kg, Radix Glycyrrhizae 0.03kg, sesame 0.03kg, white sugar 0.04kg, monosodium glutamate 0.02kg; Wherein, Chinese prickly ash, dried orange peel, cassia bark, Radix Glycyrrhizae elder brother add after closing and drying abrasive dust; Each batching mixes and mixes thoroughly above, the oil and the white wine that add heat to boil, or add a little yellow seriflux damping.
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| CN104381469A (en) * | 2014-11-12 | 2015-03-04 | 安顺市西秀区东盛种养殖农民专业合作社 | Preparation method of mildewed tofu |
| CN104430921A (en) * | 2014-11-17 | 2015-03-25 | 吴青平 | Preparation method of fermented water caltrop curd |
| CN104621630A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fermented semen sesami nigrum fish curd and preparation method thereof |
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