CN104509596A - Enzyme tofu making method - Google Patents
Enzyme tofu making method Download PDFInfo
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- CN104509596A CN104509596A CN201410699315.XA CN201410699315A CN104509596A CN 104509596 A CN104509596 A CN 104509596A CN 201410699315 A CN201410699315 A CN 201410699315A CN 104509596 A CN104509596 A CN 104509596A
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- enzyme
- bean curd
- processed
- tofu
- preparation
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Abstract
The invention provides an enzyme tofu making method, 50kg of yellow serofluid is packed and sealed in a barrel for storing for more than three months, tofu is curded by use of gypsum, and stirred into crushed fragments, the yellow serofluid and 1 / 3 of clear water are added, and stirred evenly; the crushed fragment are wrapped with gauze, and squeezed and pressed into firm tofu, the firm tofu is divided into pieces for standby use; straw used for an enzyme box is cleaned, then tiled in the enzyme box, soaked with the serofluid until mildewing, and put into the enzyme box, the firm tofu which is divided into pieces is put into the enzyme box, the enzyme box is covered with a box lid; according to the seasonal time, fermentation is performed for more than 24 hours in summer and more than 7 days in winter; the method is high in success rate, taste is good, flavor is sweet, flavoring is full, and the enzyme tofu is better in taste if the closure time is longer.
Description
Technical field
The present invention relates to a kind of preparation method of enzyme bean curd.
Background technology
Enzyme bean curd is the traditional food that Chinese people like, containing the amino acid required for multiple human body, mineral matter and B family vitamin, nutritive value is very high, has appetizing, reduces internal heat, the function of seasoning.The traditional method of mold bean curd is as follows:
After the Beginning of Winter, bean curd is cut into one-inch square, is placed in wind air-dry when all becoming sallow to four angles, as long as this process one day; Use a carton, upper berth, end one deck tears the straw of leaf off, above bean curd one piece one piece is placed on, and putting down successively of one deck bean curd one deck straw like this; Then seal carton and place ten days, until bean curd grows white hair.
Under this mode, comparatively large by weather effect, the mouthfeel after making when weather is fine is good, and when weather is overcast and rainy, mouthfeel is relatively undesirable, even can not be normally mouldy.
Summary of the invention
The object of this invention is to provide a kind of preparation method of enzyme bean curd, can not be subject to weather effect, success rate is high, and the fragrant mouthfeel of taste is good, solves the above-mentioned problems in the prior art.
Technical solution of the present invention is:
A preparation method for enzyme bean curd, comprising:
Yellow seriflux 100 jin is sealed up for safekeeping well with barreled, preserves more than three months;
Bean curd will stir into fragment, and pour the clear water of yellow seriflux and 1/3 into, stir after using gypsum point slurry;
Then with on bundle, upper squeezing pressurization, after making processed bean curd, draws block stand-by;
Straw is laid in enzyme case after cleaning out by enzyme case straw used, puts into enzyme case, put into the processed bean curd after picture block, upper cover upper box lid in enzyme case after mouldy after yellow seriflux bubble; According to indirect fermentation during season, more than 24 hours summer, more than 7 days winter.
Further, processed bean curd is emitted in enzyme case with spacing distance 1.5-3cm.
Further, after mouldy for the processed bean curd in enzyme case, processed bean curd is soaked white wine 2 minutes, seal altar after adding salt more than 1 day.
Further, soak after white wine at processed bean curd, after the surface uniform of processed bean curd glues chilli powder, seal altar.
The invention has the beneficial effects as follows: the preparation method of this kind of enzyme bean curd, success rate is high, and mouthfeel is good, and taste is fragrant, fully tasty.The envelope altar time is more fragrant more for a long time.
Detailed description of the invention
The following detailed description of the preferred embodiments of the present invention.
Embodiment one:
A preparation method for enzyme bean curd, is made by following steps:
Yellow seriflux 100 jin is sealed up for safekeeping well with barreled, preserves more than three months.
Bean curd will stir into fragment, and pour the clear water of yellow seriflux and 1/3 into, stir after using gypsum point slurry; Then with on bundle, upper squeezing pressurization, after making processed bean curd, draws block stand-by.
Straw is laid in enzyme case after cleaning out by enzyme case straw used, puts into enzyme case, put into the processed bean curd after picture block, upper cover upper box lid in enzyme case after mouldy after yellow seriflux bubble; According to indirect fermentation during season, more than 24 hours summer, more than 7 days winter.After mouldy for the processed bean curd in enzyme case, processed bean curd is soaked white wine 2 minutes, seal altar after adding salt more than 1 day.
Embodiment two:
Embodiment two is the preparation method of the enzyme bean curd of pungent, is made by following steps:
Yellow seriflux 100 jin is sealed up for safekeeping well with barreled, preserves more than three months.
Bean curd will stir into fragment, and pour the clear water of yellow seriflux and 1/3 into, stir after using gypsum point slurry; Then with on bundle, upper squeezing pressurization, after making processed bean curd, draws block stand-by.
Straw is laid in enzyme case after cleaning out by enzyme case straw used, puts into enzyme case, put into the processed bean curd after picture block, upper cover upper box lid in enzyme case after mouldy after yellow seriflux bubble; According to indirect fermentation during season, more than 24 hours summer, more than 7 days winter.After mouldy for the processed bean curd in enzyme case, processed bean curd is soaked white wine 2 minutes, after the surface uniform of processed bean curd glues chilli powder and salt, envelope altar more than 1 day.
Claims (4)
1. a preparation method for enzyme bean curd, is characterized in that, comprising:
Yellow seriflux 100 jin is sealed up for safekeeping well with barreled, preserves more than three months;
Bean curd will stir into fragment, and pour the clear water of yellow seriflux and 1/3 into, stir after using gypsum point slurry;
Then with on bundle, upper squeezing pressurization, after making processed bean curd, draws block stand-by;
Straw is laid in enzyme case after cleaning out by enzyme case straw used, puts into enzyme case, put into the processed bean curd after picture block, upper cover upper box lid in enzyme case after mouldy after yellow seriflux bubble; According to indirect fermentation during season, more than 24 hours summer, more than 7 days winter.
2. the preparation method of enzyme bean curd as claimed in claim 1, is characterized in that: be emitted in enzyme case with spacing distance 1.5-3cm by processed bean curd.
3. the preparation method of enzyme bean curd as claimed in claim 1 or 2, is characterized in that: after mouldy for the processed bean curd in enzyme case, processed bean curd is soaked white wine 2 minutes, seal altar more than 1 day after adding salt.
4. the preparation method of enzyme bean curd as claimed in claim 3, is characterized in that: after processed bean curd soaks white wine, seals altar after the surface uniform of processed bean curd glues chilli powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410699315.XA CN104509596A (en) | 2014-11-28 | 2014-11-28 | Enzyme tofu making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410699315.XA CN104509596A (en) | 2014-11-28 | 2014-11-28 | Enzyme tofu making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509596A true CN104509596A (en) | 2015-04-15 |
Family
ID=52785903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410699315.XA Pending CN104509596A (en) | 2014-11-28 | 2014-11-28 | Enzyme tofu making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509596A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040051735A (en) * | 2002-12-11 | 2004-06-19 | 심재열 | Fermented bean-curd and method for preparing the same |
| CN103636812A (en) * | 2013-12-06 | 2014-03-19 | 席成松 | Making and vacuum packaging storing process of fermented bean curd |
-
2014
- 2014-11-28 CN CN201410699315.XA patent/CN104509596A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040051735A (en) * | 2002-12-11 | 2004-06-19 | 심재열 | Fermented bean-curd and method for preparing the same |
| CN103636812A (en) * | 2013-12-06 | 2014-03-19 | 席成松 | Making and vacuum packaging storing process of fermented bean curd |
Non-Patent Citations (5)
| Title |
|---|
| 刘树栋等: "《豆腐及其制品682例》", 31 January 2006 * |
| 昆明市蔬菜公司: "《云南酱菜》", 30 November 1982 * |
| 李鸿桥等: "浅谈益阳腐乳的生产", 《中国酿造》 * |
| 胡欣欣等: "黄浆水酸化过程中有机酸的变化研究", 《农产品加工》 * |
| 路永芳: "浅谈酿制豆腐乳生产技术", 《中国调味品》 * |
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| C06 | Publication | ||
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| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150415 |
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| RJ01 | Rejection of invention patent application after publication |