CN104186688A - Production process of characteristic red fermented bean curd - Google Patents
Production process of characteristic red fermented bean curd Download PDFInfo
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- CN104186688A CN104186688A CN201410347178.3A CN201410347178A CN104186688A CN 104186688 A CN104186688 A CN 104186688A CN 201410347178 A CN201410347178 A CN 201410347178A CN 104186688 A CN104186688 A CN 104186688A
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Abstract
The invention discloses a production process of characteristic red fermented bean curd and belongs to the field of fermented bean curd production processes. The process includes preparing blanks, performing bacterium cultivation in the earlier period, fermenting in the earlier period, pickling, putting the product in a dark environment for 1-2 months to obtain a finished product of the fermented bean curd, bottling and selling. The red fermented bean curd changes raw materials and production processes used for manufacturing traditional red fermented bean curd, has the color of the traditional red fermented bean curd, and is red both inside and outside the fermented bean curd and good in taste. In particular, dietary fiber, the vitamin B group, vitamin E, carotene, and other nutrition components are added so that the red fermented bean curd has nutritional and healthcare functions.
Description
Technical field
The present invention relates to a kind of production technology of fermented bean curd, relate in particular to a kind of production technology of characteristic preserved red beancurd.
Background technology
Preserved red beancurd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material---dried bean curd was exactly the bean product that nutritive value is very high originally, and protein content reaches 15%～20%, suitable with meat, contained abundant calcareous simultaneously.In the manufacturing process of fermented bean curd, passed through the fermentation of mould, made the digestibility of protein higher, vitamin content is abundanter.Because of decomposed by microbial the phytic acid in beans, make in soybean the very low mineral matter such as iron, zinc of absorptivity originally more easily be absorbed by the body.Meanwhile, because microorganism has been synthesized the unexistent cobalamin of general vegetable food, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
The making step of conventional preserved red beancurd is: cultivation in base → early stage → pickle → later stage fermentation → bottling, the difference of itself and green-rot breast, sauce fermented bean curd, pattern fermented bean curd etc. is in the time pickling, to add red colouring agent for food, also used as a Chinese medicine, its surface presents redness, but its inside is lead, inner fermentation is not thorough, can make its taste not good enough.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of production technology of characteristic preserved red beancurd, the production technology of this characteristic preserved red beancurd is by the change to material composition and processing technology, and the preserved red beancurd of making is not only good than conventional red fermented bean curd mouthfeel, and nutrient health more.
The present invention is achieved by the following technical programs.
The production technology of a kind of characteristic preserved red beancurd provided by the invention, comprises the following steps:
1) base step: be that raw material is made fermented bean curd base with soybean, red bean, the Radix Astragali, Chinese yam and date;
2) cultivation in early stage step:: get the mixed bacteria that contains Mucor and aspergillus oryzae and be inoculated in fermented bean curd base, carry out cultivation in early stage, temperature remains on 16-20 DEG C, and keeps ventilating, and cultivates 36-72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, S. cervisiae and utilizing flavoring yeast are carried out to medium culture, then with special syringe, the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast is entered to fermented bean curd blank inside, sealed fermenting 24-36h, temperature remains on 25-30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base;
5) salty base is placed in dark environment and is placed the 1-2 month, obtain fermented bean curd finished product, bottling is sold.
Further, the mass parts containing of described soybean, red bean, the Radix Astragali, Chinese yam and date is respectively: 65 parts, 32 parts, 16 parts, 11 parts, 14 parts.
Further, described step 2) get Mucor and aspergillus oryzae by spore count than being 2-3:1 mixed bacteria, then use distilled water diluting concentration to 10
4～10
5spore count/ml, is inoculated into fermented bean curd base by weight the inoculum concentration of 10-15%, carries out cultivation in early stage.
Further, described Mucor and aspergillus oryzae expand cultivation in the following ways to producing required amount:
1) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in respectively in slant medium, under 30～32 DEG C of conditions, cultivates 40～48h, is cultured to and on slant medium, covers with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein the ratio of beef extract, casamino acid, glucose, agar and distilled water is 1:1:2:10:15:1000;
2) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in solid triangular flask culture medium, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200:300:2:1:100.
Further, described step 3 :) in described S. cervisiae and utilizing flavoring yeast carries out S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains potato, glucose, peptone, agar and distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
Further, the component that described spices contains and weight ratio thereof are 2 parts of rhizoma zingiberis, 5 parts of chilli powders, 0.4 part of Chinese prickly ash 1.5 part, gust skin, 0.3 part, cassia bark, 0.2 part, Radix Glycyrrhizae, 0.3 part of sesame, 0.2 part of white sugar.
In this technology, red bean is legume, has another name called red bean, red bean, annual upright or voluble herb plant, summer at florescence, really 9～October of phase, seed is edible and medicinal, is usually used in cooking congee, sweetened bean paste processed, and " red bean " that in daily life, people mention refers to its fruit.Red bean is tight taking grain, look purple, red person is as good, and the tonneau power of liquor food is strong, very effect of the logical breast effect of detumescence, but for a long time food to make us black and thin knot dry.After the Summer Solstice, sow, the high chi left and right of bean seedlings stem, its branches and leaves are as the branches and leaves of cowpea, and to fall flowering, less than spending of cowpea, color is silver-colored brown, has peculiar smell.The pod of knot is about two or three cun.Slightly larger than mung bean pod, the micro-leukorrhea of color of the leather is red, just harvesting when half blue or green half Huang.Ormosia high protein, low-fat Gao Ying Yang Grains based food, and contain the nutrients such as protein, carbohydrate, fat, dietary fiber, Cobastab group, vitamin E, potassium, calcium, iron, phosphorus, zinc.Red bean has abundant irony, can make popularity look ruddy, can also enrich blood, stimulates circulation, strengthens muscle power, build up resistance.
The Radix Astragali is often edible pure natural product of the common people, and folklore the jingle of " often drinking astragali seu Hedysari Decoction, disease-prevention health health ", mean through the conventional Radix Astragali with the precious glossy ganoderma of fine jade decoct soup or soaked generation tea-drinking, there is good disease-prevention health effect.The Radix Astragali and ginseng all belong to tonifying Qi good medicine, and ginseng biases toward and reinforces vital energy, and recuperating depleted yang is usually used in the acute diseases such as collapse, shock, and effect is better.The Radix Astragali is taking qi-restoratives as main, is usually used in that with the passing of time body declines, speech is low, small and weak pulse person.Some people is easy to catch cold once meeting Changes in weather, and the traditional Chinese medical science is called " table is solid ", can admittedly show with the Radix Astragali, and the informal dress Radix Astragali can be avoided regular flu.
Chinese yam, this product is the dry rhizome of Dioscoreaceae plant Chinese yam Dioscorea opposita Thunb..Winter, cauline leaf was excavated after withering, and cut root head, cleaned, and removed crust and fibrous root, after smoking with Sulfur, dry; Also have and select loose straight dry Chinese yam, put in clear water, be dipped into without the dry heart, vexed, smoked with Sulfur after, trim two ends, be twisted into cylindricly with plank, dry polishing, habit title " light yam ".Have and nourish strongly, aid digestion, hold back abnormal sweating, effect of antidiarrheal, cures mainly that insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, road essence, women be with down and dyspeptic chronic enteritis.Chinese yam is rising greatly in grocery trade and processing industry.
Date has another name called red date, dry jujube, Chinese date, originates from China, in China's plantation history of existing more than 8,000 year, is just listed in since ancient times one of " five fruits " (chestnut, peach, Lee, apricot, jujube).Red date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, has vitamin king's laudatory title.
Compared with prior art, beneficial effect of the present invention is:
(1) to adopt soybean, red bean, the Radix Astragali, Chinese yam and date be raw material in the present invention, the nutritional labelings such as the dietary fiber, Cobastab group, vitamin E, carrotene of preserved red beancurd are not only increased, the preserved red beancurd of simultaneously making is by the double action of red bean and date, make fermented bean curd inside present redness, evenly be sprinkled upon fermented bean curd surface with chilli powder again, present redness, the preserved red beancurd inside and outside that the method that is is made all presents redness, distinguishes and traditional preserved red beancurd made from red colouring agent for food, also used as a Chinese medicine.
(2) the present invention adopts the mixed bacteria that contains Mucor and aspergillus oryzae to carry out the cultivation in early stage of fermented bean curd; Owing to having adopted Mucor and the collocation of aspergillus oryzae different strain, the enzyme that produces system comparatively comprehensive, decomposing soya-bean protein preferably, make gained preserved beancurd local flavor abundant, and aspergillus oryzae has higher prolease activity, make up the lower shortcoming of simple mucorin enzyme activity, shortened the sufu fermentation cycle in later stage.
(3) the present invention has increased a prior fermentation step, it is expelled to ripe ufu pehtze inside by cultivating ripe S. cervisiae and utilizing flavoring yeast, and carry out sealed fermenting, ensure that saccharomycete carries out the compound of anaerobic activity generation ethanol and fragranced, not only make fermented bean curd ferment comprehensively, and increased the fragrance of fermented bean curd.
(4) the present invention is fully in conjunction with the growth characteristics of bacterial classification itself, and employing Mucor and aspergillus oryzae mixing expand cultivates, and the production of hybrid seeds pattern of S. cervisiae and utilizing flavoring yeast mixing expansion cultivation, has saved cost, is more suitable for large-scale production.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment mono-
A production technology for characteristic preserved red beancurd, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 30 DEG C of conditions, cultivate 48h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 30 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, and ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h with the dried food and nuts of 65kg soybean, 32kg red bean, the 16kg Radix Astragali, 11 Chinese yams and 14kg date, then pulverize, then put into pot and boil, make the fermented bean curd base of 4 × 4 × 1.6cm through filtering, select slurry, setting-out;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 2:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
5spore count/ml, is inoculated into fermented bean curd base by weight 15% inoculum concentration, carries out cultivation in early stage, and temperature remains on 20 DEG C, and keeps ventilating, and cultivates 36h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
3spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 24h, and temperature remains on 30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 8kg, spices consumption is: each thousand ripe fermented bean curd hair spices 20kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 8kg.Wherein spices is by rhizoma zingiberis 2kg, chilli powder 5kg, Chinese prickly ash 1.5kg, battle array skin 0.4kg, cassia bark 0.3kg, Radix Glycyrrhizae 0.2kg, sesame 0.3kg, white sugar 0.2kg.
5) salty base is placed in dark environment and places January, obtain fermented bean curd finished product, bottling is sold.
Embodiment bis-
A production technology for characteristic preserved red beancurd, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 32 DEG C of conditions, cultivate 40h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 32 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, and ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, then be placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h with the dried food and nuts of 65kg soybean, 32kg red bean, the 16kg Radix Astragali, 11 Chinese yams and 14kg date, then pulverize, then put into pot and boil, make the fermented bean curd base of 4 × 4 × 1.6cm through filtering, select slurry, setting-out;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 3:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
5spore count/ml, is inoculated into fermented bean curd base by weight 10% inoculum concentration, carries out cultivation in early stage, and temperature remains on 16 DEG C, and keeps ventilating, and cultivates 72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
4spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 36h, and temperature remains on 25 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 4kg, spices consumption is: each thousand ripe fermented bean curd hair spices 15kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 5kg.Wherein spices is by rhizoma zingiberis 2kg, chilli powder 5kg, Chinese prickly ash 1.5kg, battle array skin 0.4kg, cassia bark 0.3kg, Radix Glycyrrhizae 0.2kg, sesame 0.3kg, white sugar 0.2kg.
5) salty base is placed in dark environment and places February, obtain fermented bean curd finished product, bottling is sold.
Embodiment tri-
A production technology for characteristic preserved red beancurd, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 312 DEG C of conditions, cultivate 44h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 31 DEG C of conditions, cultivate 44h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae is pressed to the weight ratio of 2.5:1 and is mixed, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 3:1 DEG C of condition, cultivate 44h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h with the dried food and nuts of 65kg soybean, 32kg red bean, the 16kg Radix Astragali, 11 Chinese yams and 14kg date, then pulverize, then put into pot and boil, make the fermented bean curd base of 4 × 4 × 1.6cm through filtering, select slurry, setting-out;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 2.5:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
4.5spore count/ml, is inoculated into fermented bean curd base by weight 13% inoculum concentration, carries out cultivation in early stage, and temperature remains on 18 DEG C, and keeps ventilating, and cultivates 48h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
3.5spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 30h, and temperature remains on 28 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 6kg, spices consumption is: each thousand ripe fermented bean curd hair spices 18kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 7kg.Wherein spices is by rhizoma zingiberis 2kg, chilli powder 5kg, Chinese prickly ash 1.5kg, battle array skin 0.4kg, cassia bark 0.3kg, Radix Glycyrrhizae 0.2kg, sesame 0.3kg, white sugar 0.2kg.
5) salty base is placed in dark environment and is placed 1.5 months, obtain fermented bean curd finished product, bottling is sold.
Claims (7)
1. a production technology for characteristic preserved red beancurd, is characterized in that: comprise the following steps:
1) base step: be that raw material is made fermented bean curd base with soybean, red bean, the Radix Astragali, Chinese yam and date;
2) cultivation in early stage step:: get the mixed bacteria that contains Mucor and aspergillus oryzae and be inoculated in fermented bean curd base, carry out cultivation in early stage, temperature remains on 16～20 DEG C, and keeps ventilating, and cultivates 36～72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, S. cervisiae and utilizing flavoring yeast are carried out to medium culture, then with special syringe, the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast is entered to fermented bean curd blank inside, sealed fermenting 24～36h, temperature remains on 25～30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base;
5) salty base is placed in dark environment and places for 1～February, obtain fermented bean curd finished product, bottling is sold.
2. the production technology of characteristic preserved red beancurd as claimed in claim 1, is characterized in that: the mass parts containing of described soybean, red bean, the Radix Astragali, Chinese yam and date is respectively: 50～70 parts, 30～35 parts, 15～20 parts, 10～15 parts, 10～15 parts.
3. the production technology of characteristic preserved red beancurd as claimed in claim 1, is characterized in that: the mass parts containing of described soybean, red bean, the Radix Astragali, Chinese yam and date is respectively: 65 parts, 32 parts, 16 parts, 11 parts, 14 parts.
4. the production technology of characteristic preserved red beancurd as claimed in claim 1, is characterized in that: described step 2) get Mucor and aspergillus oryzae is 2～3:1 mixed bacteria by spore count ratio, then use distilled water diluting concentration to 10
4～10
5spore count/ml, is inoculated into fermented bean curd base by weight 10～15% inoculum concentration, carries out cultivation in early stage.
5. the production technology of characteristic preserved red beancurd as claimed in claim 1, is characterized in that:, described Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
1) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in respectively in slant medium, under 30～32 DEG C of conditions, cultivates 40～48h, is cultured to and on slant medium, covers with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein the ratio of beef extract, casamino acid, glucose, agar and distilled water is 1:1:2:10:15:1000;
2) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in solid triangular flask culture medium, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200:300:2:1:100.
6. the production technology of characteristic preserved red beancurd as claimed in claim 1, is characterized in that: described step 3 :) in described S. cervisiae and utilizing flavoring yeast carries out S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains potato, glucose, peptone, agar and distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
7. the production technology of characteristic preserved red beancurd as claimed in claim 1, it is characterized in that: the component that described spices contains and weight ratio thereof are 2 parts of rhizoma zingiberis, 5 parts of chilli powders, 0.4 part of Chinese prickly ash 1.5 part, gust skin, 0.3 part, cassia bark, 0.2 part, Radix Glycyrrhizae, 0.3 part of sesame, 0.2 part of white sugar.
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| CN (1) | CN104186688A (en) |
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| CN104839347A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Honeysuckle sufu and preparation method thereof |
| CN104839346A (en) * | 2015-05-11 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Traditional Chinese medicinal fermented bean curd and preparation method thereof |
| CN106900878A (en) * | 2017-02-28 | 2017-06-30 | 钱灿星 | A kind of salty fragrant fermented bean curd and its manufacture craft |
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| CN1803006A (en) * | 2006-01-25 | 2006-07-19 | 高瑞云 | Production process of preserved-beancurd flavored sauce-like fermented food |
| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
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| CN104839346A (en) * | 2015-05-11 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Traditional Chinese medicinal fermented bean curd and preparation method thereof |
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Application publication date: 20141210 |