CN104757498A - Pickled bean curd powder, manufacturing process thereof and seasoning powder - Google Patents
Pickled bean curd powder, manufacturing process thereof and seasoning powder Download PDFInfo
- Publication number
- CN104757498A CN104757498A CN201510220792.8A CN201510220792A CN104757498A CN 104757498 A CN104757498 A CN 104757498A CN 201510220792 A CN201510220792 A CN 201510220792A CN 104757498 A CN104757498 A CN 104757498A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- powder
- fermented bean
- processing technology
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a manufacturing process of pickled bean curd powder. The manufacturing process comprises the following steps that A, bean blanks are provided, and refined radioactive hair moulds As3.2778 and Rhizopus chinensis CCTCC M201021 obtained after enlarge culture are inoculated on the bean blanks, fermentation is carried out for 20 to 40 hours, and mould blanks are obtained; B, the mould blanks are kept for five to seven days at the temperature of 0 DEG C to 10 DEG C, then salt and distilled liquor are added into the mould blanks, zygosaccharomyces rouxii As2.180 obtained after enlarge culture is inoculated, fermentation is carried out for ten to 20 days, and pickled bean curd sauce is obtained; C, mist spraying drying is carried out on the pickled bean curd sauce, and the pickled bean curd powder is obtained.
Description
Technical field
The invention belongs to flavouring technical field, be specifically related to a kind of fermented bean curd powder and processing technology thereof and a kind of toppings.
Background technology
Fermented bean curd, also known as fermented bean curd, is Han nationality's Traditional Folk cuisines that China spreads thousands of years, and because its mouthfeel is good, nutrition is high, dark liking by Chinese common people and the south east asia people is unfailing delicious foods together.
The fermented bean curd of current China large-scale production is mainly based on bottled, and bottled product is guaranteed the quality as many with oiling or soup spice again.The production process of fermented bean curd is mostly through selected soybean, soak impurity elimination, carry out defibrination, mashing off, some brain, squeezing, refrigerating work procedure, then temperature be 20 ~ 30 DEG C, humidity connects bacterial classification and carries out primary fermentation after 24 ~ 48 hours under being the condition of 60%, carry out salting down base 5 ~ 7 days more at ambient temperature, after fermentation again (room temperature or heat-preservation fermentation) 3 ~ 6 months, carries out seasoning to it, then is packaged into product.
The preserved beancurd production cycle on market reaches more than 3 months, and the production cycle is longer.And, along with consumer taste requires more to come to want high, for cooking, the fermented bean curd of seasoning gets more and more, time edible, large gauging and soup stock are wasted, high in flavoring industry use cost, use inconvenient, freight is high, cause the waste of resource, manpower, financial resources, do not meet the resource-effective idea of development of harmonious society.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of fermented bean curd powder and processing technology thereof and a kind of toppings, and fermented bean curd powder provided by the invention is with short production cycle, easy to use, cost is low.
The invention provides a kind of processing technology of fermented bean curd powder, comprise the following steps:
A) provide beans base, on described beans base, inoculation carries out fermentation 20 ~ 48 hours through the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 expanding cultivation, obtains mould base;
B), after described mould base being kept 5 ~ 7 days at 0 ~ 10 DEG C, in described mould base, adding salt, Spirit and inoculation through expanding the Lu Shi yeast As2.180 cultivated, carrying out fermentation 10 ~ 20 days, obtaining preserved bean curd sauce;
C) by described preserved bean curd sauce spraying dry, fermented bean curd powder is obtained.
Preferably, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensisCCTCC M201021 is 1:(1 ~ 0.3).
Preferably, total inoculum concentration of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensisCCTCC M201021 accounts for the 0.1wt% ~ 0.3wt% of beans base quality.
Preferably, described steps A) in the temperature of fermentation be 25 ~ 30 DEG C, humidity is 85% ~ 90%.
Preferably, the inoculum concentration of described Lu Shi yeast As2.180 accounts for the 1.5wt% ~ 2wt% of beans base quality.
Preferably, the addition of described salt accounts for the 7wt% ~ 9wt% of described mould base quality, and the addition of described Spirit accounts for the 1wt% ~ 2wt% of described mould base quality.
Preferably, the paddy brewed wine precision of described Spirit is 45% ~ 50%.
Present invention also offers the fermented bean curd powder that a kind of above-mentioned processing technology prepares.
Present invention also offers a kind of toppings, comprise the fermented bean curd powder that the processing technology described in the claims prepares.
Preferably, also comprise in chilli powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder one or more.
Compared with prior art, the invention provides a kind of processing technology of fermented bean curd powder, comprise the following steps: A) beans base is provided, on described beans base, inoculation carries out fermentation 20 ~ 40 hours through the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 expanding cultivation, obtains mould base; B), after described mould base being kept 5 ~ 7 days at 0 ~ 10 DEG C, in described mould base, adding salt, Spirit and inoculation through expanding the Lu Shi yeast As2.180 cultivated, carrying out fermentation 10 ~ 20 days, obtaining preserved bean curd sauce; C) by described preserved bean curd sauce spraying dry, fermented bean curd powder is obtained.The present invention adopts the direct fermentation of bulk bean curd, and the trouble of reduce stripping and slicing in fermented bean curd making, putting, floor space is less.And adopt unique refrigeration enzymolysis process, accelerate mycelia and permeate in bulk bean curd and abundant and soybean protein enzymolysis, produce a large amount of soybean small peptides and free amino acid, access the technique of saccharomycetes to make fermentation simultaneously, increase the fragrance of fermented bean curd, shorten the time of after fermentation, improve production efficiency.Compared with the technique of the fermented bean curd class toppings of traditional mode of production, the production technology cycle of fermented bean curd powder provided by the invention is short, to be added directly in food or used in combination with other flavouring, easy to use during use, and there is not the situation of soup stock waste, use cost is lower.In addition, commercially available fermented bean curd of comparing, fermented bean curd powder fragrance local flavor of the present invention is abundanter, and nutritive index significantly improves.
Result shows, the processing technology production cycle of fermented bean curd powder provided by the invention is only 15 ~ 30 days, and local flavor enriches, and nutritive index significantly improves.
Accompanying drawing explanation
Fig. 1 is that the investigation masses are to the overall assessment of fermented bean curd powder;
Fig. 2 is that the investigation masses are to the overall assessment of commercially available fermented bean curd.
Detailed description of the invention
The invention provides a kind of processing technology of fermented bean curd powder, comprise the following steps:
A) provide beans base, on described beans base, inoculation carries out fermentation 20 ~ 40 hours through the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 expanding cultivation, obtains mould base;
B), after described mould base being kept 5 ~ 7 days at 0 ~ 10 DEG C, in described mould base, adding salt, Spirit and inoculation through expanding the Lu Shi yeast As2.180 cultivated, carrying out fermentation 10 ~ 20 days, obtaining preserved bean curd sauce;
C) by described preserved bean curd sauce spraying dry, fermented bean curd powder is obtained.
The present invention is carrying out, in fermented bean curd powder process, first providing beans base, and the present invention, to the preparation method of described beans base not special restriction, well known to a person skilled in the art the preparation method of beans base.In addition, the flap-type of the present invention to beans base is not particularly limited, and can adopt the pattern that direct bulk beans base ferments, and can be also fritter after fermentation by the cutting of beans base.The pattern that the present invention preferably adopts bulk beans base to ferment, the operation of decrease stripping and slicing in fermented bean curd making, putting, and can floor space be reduced.In the present invention, the moisture of described beans base is 63wt% ~ 67wt%.
On above-mentioned beans base, inoculation carries out fermentation 20 ~ 40 hours through the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 expanding cultivation, obtains mould base.
The present invention carries out the fermentation of beans base with the mixed bacteria that the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCCM201021 through expanding cultivation obtains.Wherein, the present invention expands the method not special restriction of cultivating to described bacterial classification, well known to a person skilled in the art and expand cultural method.The mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensisCCTCCM201021 is 1:(1 ~ 0.3), in some embodiments of the invention, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCCM201021 is 3:2, in other embodiments of the present invention, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCCM201021 is 2:1.Total inoculum concentration of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCCM201021 accounts for the 0.1wt% ~ 0.3wt% of beans base quality.The temperature of described fermentation is 25 ~ 30 DEG C, and the humidity of described fermentation is 85% ~ 90%.The time of described fermentation is 20 ~ 48, and in some embodiments of the invention, the time of described fermentation is 24h.
After fermentation ends, obtain mould base.Described mould base keeps 5 ~ 7 days at 0 ~ 10 DEG C by the present invention.The present invention adopts refrigeration enzymolysis process, the mould base formed is carried out cold fermentation, contributes to mycelia and penetrate in described beans base, ensures the formation of enzyme system and homogenising.The temperature of the cold fermentation of described mould base is 0 ~ 10 DEG C, and in some embodiments of the invention, the cold fermentation temperature of described mould base is 5 DEG C, and in other embodiments of the present invention, the temperature of described mould base cold fermentation is 10 DEG C.The time of described mould base cold fermentation is 5 ~ 7 days, and in some embodiments of the invention, the time of described cold fermentation is 5 days, and in other embodiments of the present invention, the time of described cold fermentation is 7 days.
In the mould base of cold fermentation, adding salt, Spirit and inoculation through expanding the Lu Shi yeast As2.180 cultivated to described, carrying out fermentation 10 ~ 20 days, obtaining preserved bean curd sauce.
In the present invention, preferably carry out as follows inoculating the after fermentation that Lu Shi yeast As2.180 carries out mould base:
In the mould base of cold fermentation, add salt and Spirit to described, after mixing, inoculation is through expanding the Lu Shi yeast As2.180 cultivated, and press seal, carries out after fermentation 10 ~ 20 days, obtain preserved bean curd sauce.
Wherein, the temperature of described after fermentation is 20 ~ 45 DEG C, is preferably 25 ~ 40 DEG C.The inoculum concentration of described Lu Shi yeast As2.180 accounts for the 1.5wt% ~ 2wt% of beans base quality., in certain embodiments, the inoculum concentration of described Lu Shi yeast As2.180 accounts for the 2wt% of described beans base quality.The addition of described salt accounts for the 7wt% ~ 9wt% of described mould base quality, in some embodiments of the invention, the addition of described salt accounts for the 8wt% of described mould base quality, and in some embodiments of the invention, the addition of described salt accounts for the 9wt% of described mould base quality.The addition of described Spirit accounts for the 1wt% ~ 2wt% of described mould base quality, and in some embodiments of the invention, the addition of described Spirit accounts for the 2wt% of described mould base quality.The paddy brewed wine precision of described Spirit is 45% ~ 50%, and in some embodiments of the invention, the paddy brewed wine precision of described Spirit is 50%.Described Spirit can suppress the growth of miscellaneous bacteria, and can prevent excessive fermentation, makes the local flavor of fermented bean curd abundanter.
In after fermentation process, the present invention adopts GB18186-2000 method to detect amino-acid nitrogen, when described amino-acid nitrogen reaches more than 0.50%, after fermentation can be stopped, the present invention Lu Shi yeast As2.180 used a kind ofly produces odor type yeast, and the technique of access saccharomycetes to make fermentation, increases the fragrance of fermented bean curd, shorten the time of after fermentation, improve production efficiency.
After obtaining preserved bean curd sauce, also comprise and described preserved bean curd sauce is ground.Described preserved bean curd sauce is preferably placed in colloid mill and grinds by the present invention, obtains the uniform fluid of form.
Above-mentioned fluid is carried out spraying dry, obtains fermented bean curd powder.Described spraying dry carries out in spray dryer, and the inlet temperature of described spray dryer is preferably 180 ~ 210 DEG C, and outlet temperature is preferably 100 ~ 110 DEG C.The present invention adopts spraying dry to carry out the preparation of fermented bean curd powder, outside the original local flavor of maintenance fermented bean curd, also add burnt odor taste and Maillard reaction, makes the fragrance of fermented bean curd powder abundanter.
The fermented bean curd powder obtained is carried out vacuum packaging by the present invention, obtains finished product.The processing technology of fermented bean curd powder provided by the invention is with short production cycle, there is not the situation of soup stock waste when using, and cost is lower.
Present invention also offers the fermented bean curd powder that a kind of above-mentioned processing technology prepares.The fermented bean curd powder that the present invention prepares is faint yellow, can as flavouring base-material, and when carrying out flavouring and preparing, color matching is convenient.Further, the fermented bean curd powder nutritive index that the present invention prepares significantly improves.
Present invention also offers a kind of toppings, comprise the fermented bean curd powder that above-mentioned processing technology prepares.Described toppings also comprise in chilli powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder one or more.
The present invention adopts the direct fermentation of bulk bean curd, and the trouble of reduce stripping and slicing in fermented bean curd making, putting, floor space is less.And adopt unique refrigeration enzymolysis process, accelerate mycelia and permeate in bulk bean curd and abundant and soybean protein enzymolysis, produce a large amount of soybean small peptides and free amino acid, access the technique of saccharomycetes to make fermentation simultaneously, increase the fragrance of fermented bean curd, shorten after fermentation time ask, improve production efficiency.Compared with the technique of the fermented bean curd class toppings of traditional mode of production, the production technology cycle of fermented bean curd powder provided by the invention is short, and product fragrance local flavor is abundanter, and nutritive index significantly improves.
Result shows, the processing technology production cycle of fermented bean curd powder provided by the invention is only 15 ~ 30 days, and local flavor enriches, and nutritive index significantly improves.
In order to understand the present invention further, be described fermented bean curd powder provided by the invention and processing technology thereof and a kind of toppings below in conjunction with embodiment, protection scope of the present invention is not limited by the following examples.
Embodiment 1
Beans base is placed in the fermentation frame of sterilizing, press beans base weight inoculation 0.3wt% through expanding the composite bacteria cultivated, described composite bacteria is graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021, described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021 is all purchased from Guangdong Microbes Inst, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 is 3:2, controlling beans base moisture after inoculation is 63 ~ 67%, it is 25 DEG C ~ 30 DEG C in temperature, relative humidity is 85 ~ 90% times, ferment 24 hours, complete one time fermentation, form mould base, mould base is placed in 10 DEG C of refrigerating chambers and carries out cold fermentation 7 days, then the salt of mould base weight 9% is added and the paddy brewed wine precision of mould base weight 2% is the Spirit of 50%, mix the Lu Shi yeast As3.2778 through overactivation of rear inoculation beans base quality 2% thoroughly, sealing compacting, 45 DEG C of insulations, temperature control sealing and fermenting 10 days, record after amino-acid nitrogen reaches 0.55%, stop fermentation, after grinding to form thick fluid with colloid mill, enter in hot-air spray drying system, arranging inlet temperature is 180-210 degree, outlet temperature 100-110 degree, obtain moisture more than 12% fermented bean curd dry powder, bottling, sealing.
Described fermented bean curd powder is carried out organoleptic indicator, physical and chemical index and microbiological indicator detects, the results are shown in Table 1, table 2 and table 3.Table 1 is organoleptic indicator's testing result of fermented bean curd powder; Table 2 is the physical and chemical index testing result of fermented bean curd powder; Table 3 is the microbiological indicator testing result of fermented bean curd powder.
Organoleptic indicator's testing result of table 1 fermented bean curd powder
The physical and chemical index testing result of table 2 fermented bean curd powder
The microbiological indicator testing result of table 3 fermented bean curd powder
Detect the nutritional labeling of described fermented bean curd powder, the results are shown in Table 4, table 4 is the Analysis of Nutritive Composition table of fermented bean curd powder.
Table 4 Analysis of Nutritive Composition table
Embodiment 2
Beans base is placed in the fermentation frame of sterilizing, press beans base weight inoculation 0.3% through expanding the composite bacteria cultivated, described composite bacteria is graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021, described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021 is all purchased from Guangdong Microbes Inst, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 is 3:2, controlling beans base moisture after inoculation is 63 ~ 67%, it is 25 DEG C ~ 30 DEG C in temperature, relative humidity is 85 ~ 90% times, ferment 24 hours, complete one time fermentation, form mould base, mould base is placed in 5 DEG C of refrigerating chambers and carries out cold fermentation 7 days, then the salt of mould base weight 9% is added and the paddy brewed wine precision of mould base weight 2% is the Spirit of 50%, mix the Lu Shi yeast As3.2778 of rear inoculation beans base quality 2% through overactivation thoroughly, sealing compacting, 40 DEG C of insulations, temperature control sealing and fermenting 10 days, record after now amino-acid nitrogen reaches 0.65% and stop fermentation, after grinding to form thick fluid with colloid mill, enter in hot blast spraying dry coal system, mouthful temperature of spouting is 180-210 DEG C, outlet temperature 100-110 DEG C, obtain moisture more than 11% fermented bean curd dry powder, bottling, sealing.
Described fermented bean curd powder is carried out organoleptic indicator, physical and chemical index and microbiological indicator detects, the results are shown in Table 1, table 2 and table 3.Table 1 is organoleptic indicator's testing result of fermented bean curd powder; Table 2 is the physical and chemical index testing result of fermented bean curd powder; Table 3 is the microbiological indicator testing result of fermented bean curd powder.
Detect the nutritional labeling of described fermented bean curd powder, the results are shown in Table 4, table 4 is Analysis of Nutritive Composition table.
Embodiment 3
Beans base is placed in the fermentation frame of sterilizing, press beans base weight inoculation 0.3% through expanding the composite bacteria cultivated, described composite bacteria is graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021, described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopuschinensis CCTCC M201021 is all purchased from Guangdong Microbes Inst, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 is 3:1.5, controlling beans base moisture after inoculation is 63 ~ 67%, it is 25 ~ 30 DEG C in temperature, relative humidity is 85 ~ 90% times, ferment 24 hours, complete one time fermentation, form mould base, mould base is placed in 5 DEG C of refrigerating chambers and carries out cold fermentation 5 days, then the salt of mould base weight 8% is added and the paddy brewed wine precision of mould base weight 2% is the Spirit of 45%, mix the Lu Shi yeast As3.2778 through overactivation of rear inoculation beans base quality 2% thoroughly, compacting, Room-temperature seal ferments 10 days, record now amino-acid nitrogen and reach 0.65%, stop fermentation, after grinding to form thick fluid with colloid mill, enter in spray drying system, inlet temperature is 180-210 DEG C, outlet temperature 100-110 DEG C, obtain fermented bean curd dry powder within moisture 10.5%, bottling, sealing.
Described fermented bean curd powder is carried out organoleptic indicator, physical and chemical index and microbiological indicator detects, the results are shown in Table 1, table 2 and table 3.Table 1 is organoleptic indicator's testing result of fermented bean curd powder; Table 2 is the physical and chemical index testing result of fermented bean curd powder; Table 3 is the microbiological indicator testing result of fermented bean curd powder.
Detect the nutritional labeling of described fermented bean curd powder, the results are shown in Table 4, table 4 is Analysis of Nutritive Composition table.
From table 1 ~ 4, the organoleptic indicator of fermented bean curd powder provided by the invention, physical and chemical index and microbiological indicator testing result conform with the regulations, and nutritive index significantly improves.
Comparative example 1
Detect the nutritional labeling of commercially available fermented bean curd (supermarket is bought king and caused conjunction board fermented bean curd), the results are shown in Table 4, table 4 is Analysis of Nutritive Composition table.
Embodiment 4
The fermented bean curd dry powder that Example 1 obtains, adds 10g chilli powder by every l00g, and become product with vial sealing, product has color and luster yellowish-brown, and fermented bean curd gives off a strong fragrance, the salty deliciousness of flavour, and acid is obvious, and aftertaste is long, slightly granular sensation.
Being placed in when steaming l00g streaky pork sheet, adding 10g toppings, 20 dry Liuyang fermented brown beans. steam l0min after upper vapour, vegetable seasoning has the distinctive pungent of capsicum and the salty delicate flavour of fermented bean curd.
Embodiment 5
The fermented bean curd dry powder that Example 2 obtains, adds the ratio of 10g chilli powder, 2g Chinese prickly ash, 1g star aniseed powder in every l00g, carry out sealing and become product according to l0g/ bag.This product can be directly used in the toppings bag of instant noodles, has distinctive spicy and the salty delicate flavour of fermented bean curd.
Embodiment 6
The fermented bean curd dry powder that Example 3 obtains, is placed in saline taste biscuit and carries out seasoning, and the biscuit obtained has the distinctive salty delicate flavour of fermented bean curd and fragrant.
Embodiment 7
Sensory evaluation is tested
Get fermented bean curd powder and commercially available fermented bean curd prepared by the embodiment of the present invention 1, in Xi'an, Zhengzhou, Guizhou, multiple provinces and cities such as Shandong carry out market survey.By fermented bean curd powder of the present invention and commercially available fermented bean curd according to eating method, ask 500 masses to carry out taste test and appraisal to four index of quality such as its color and luster, fragrance, delicate flavour, overall local flavors at random, investigation evaluating result is shown in Fig. 1 and Fig. 2.Fig. 1 investigates the masses to the overall assessment of fermented bean curd powder, and Fig. 2 is that the investigation masses are to the overall assessment of commercially available fermented bean curd.
As shown in Figure 1, participate in the investigation masses, all have higher rating at color and luster, fragrance, delicate flavour for 500, suggestion certainly is also held to the overall local flavor of fermented bean curd powder, likes rate to reach 91.8%, fermented bean curd powder of the present invention is described, consumers in general can be subject to and accept and like.And Fig. 2 is known, participate in the investigation masses for 500, in the evaluation of color and luster, fragrance, delicate flavour all not as good as product of the present invention, like rate to be 87.0% to chickens' extract entirety local flavor on market, be starkly lower than fermented bean curd powder of the present invention.
The above is only 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 also should be considered as protection scope of the present invention.
Claims (10)
1. a processing technology for fermented bean curd powder, is characterized in that, comprises the following steps:
A) provide beans base, on described beans base, inoculation carries out fermentation 20 ~ 48 hours through the graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 expanding cultivation, obtains mould base;
B), after described mould base being kept 5 ~ 7 days at 0 ~ 10 DEG C, in described mould base, adding salt, Spirit and inoculation through expanding the Lu Shi yeast As2.180 cultivated, carrying out fermentation 10 ~ 20 days, obtaining preserved bean curd sauce;
C) by described preserved bean curd sauce spraying dry, fermented bean curd powder is obtained.
2. processing technology according to claim 1, is characterized in that, the mass ratio of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 is 1:(1 ~ 0.3).
3. processing technology according to claim 1, is characterized in that, total inoculum concentration of described graceful radioactivity Mucor As3.2778 and rhizopus chinensis Rhizopus chinensis CCTCC M201021 accounts for the 0.1wt% ~ 0.3wt% of beans base quality.
4. processing technology according to claim 1, is characterized in that, described steps A) in fermentation temperature be 25 ~ 30 DEG C, humidity is 85% ~ 90%.
5. processing technology according to claim 1, is characterized in that, the inoculum concentration of described Lu Shi yeast As2.180 accounts for the 1.5wt% ~ 2wt% of beans base quality.
6. processing technology according to claim 1, is characterized in that, the addition of described salt accounts for the 7wt% ~ 9wt% of described mould base quality, and the addition of described Spirit accounts for the 1wt% ~ 2wt% of described mould base quality.
7. processing technology according to claim 1, is characterized in that, the paddy brewed wine precision of described Spirit is 45% ~ 50%.
8. the fermented bean curd powder for preparing of the processing technology as described in claim 1 ~ 8 any one claim.
9. toppings, is characterized in that, comprise the fermented bean curd powder that the processing technology as described in claim 1 ~ 8 any one claim prepares.
10. toppings according to claim 9, is characterized in that, also comprise one or more in chilli powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510220792.8A CN104757498A (en) | 2015-05-04 | 2015-05-04 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510220792.8A CN104757498A (en) | 2015-05-04 | 2015-05-04 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757498A true CN104757498A (en) | 2015-07-08 |
Family
ID=53639875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510220792.8A Pending CN104757498A (en) | 2015-05-04 | 2015-05-04 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757498A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN112869032A (en) * | 2021-02-04 | 2021-06-01 | 广东美味源香料股份有限公司 | Preparation method of preserved beancurd freshness-enhancing peptide powder |
| CN113142492A (en) * | 2021-04-14 | 2021-07-23 | 北京市老才臣食品有限公司 | Production process of fermented bean curd and fermented bean curd powder |
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792238A (en) * | 2006-01-09 | 2006-06-28 | 魏文军 | Method for preparing products with taste of fermented bean curd |
| CN102058068A (en) * | 2010-11-23 | 2011-05-18 | 长沙坛坛香调料食品有限公司 | Process for preparing fermented bean curd powder |
| CN102172280A (en) * | 2011-03-28 | 2011-09-07 | 廖卢燕 | Manufacturing process of new broad-spectrum flavoring powder base material |
-
2015
- 2015-05-04 CN CN201510220792.8A patent/CN104757498A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792238A (en) * | 2006-01-09 | 2006-06-28 | 魏文军 | Method for preparing products with taste of fermented bean curd |
| CN102058068A (en) * | 2010-11-23 | 2011-05-18 | 长沙坛坛香调料食品有限公司 | Process for preparing fermented bean curd powder |
| CN102172280A (en) * | 2011-03-28 | 2011-09-07 | 廖卢燕 | Manufacturing process of new broad-spectrum flavoring powder base material |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN112869032A (en) * | 2021-02-04 | 2021-06-01 | 广东美味源香料股份有限公司 | Preparation method of preserved beancurd freshness-enhancing peptide powder |
| CN113142492A (en) * | 2021-04-14 | 2021-07-23 | 北京市老才臣食品有限公司 | Production process of fermented bean curd and fermented bean curd powder |
| CN113142492B (en) * | 2021-04-14 | 2022-06-14 | 北京市老才臣食品有限公司 | Production process of fermented bean curd and fermented bean curd powder |
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
| CN115918855B (en) * | 2023-03-01 | 2023-11-17 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hesseltine et al. | Traditional fermented foods | |
| CN104757498A (en) | Pickled bean curd powder, manufacturing process thereof and seasoning powder | |
| Nout et al. | Asian fungal fermented food | |
| CN108477580A (en) | A kind of chafing dish bottom flavorings and preparation method thereof | |
| JP4577706B2 (en) | Method for producing liquid rice cake and use thereof | |
| CN102172280B (en) | Manufacturing process of new broad-spectrum flavoring powder base material | |
| CN105029322B (en) | A kind of zinc-rich okra pickles and preparation method | |
| CN106231922A (en) | The method preparing Fructus Capsici sauce and the Fructus Capsici sauce prepared by the method | |
| CN107535618A (en) | A kind of spicy fermented bean curd and its production technology | |
| CN103843956A (en) | Treatment method and treatment system of coffee raw material | |
| CN106616888A (en) | Potato and chicken meat rice sauce and preparation method thereof | |
| CN108523096A (en) | A kind of fermentation sauce and preparation method thereof | |
| CN102994386B (en) | Leavening agent and method for pickling carrot | |
| CN110179077A (en) | A kind of production method that radish is pickled based on solid state fermentation | |
| CN105112327A (en) | Method for separating bacilli and method for manufacturing fermented tea by aid of bacilli | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN104839632B (en) | A kind of mushroom coarse cereals crispy rice and preparation method thereof | |
| CN104207089B (en) | Fermentation technology for increasing content of glutamic acid | |
| CN113632963B (en) | Concentrated soy sauce and preparation method thereof | |
| CN106381274B (en) | A kind of Staphylococcus pasteuri and its fermentation marinated pig trotters and preparation method of preparation | |
| CN108902791A (en) | Spiral shell meat processing method and flavor spiral shell meat, spiral shell sauce and preparation method and spiral shell flavor vermicelli | |
| CN102178213B (en) | Processing method of sauced mushrooms | |
| CN106376850A (en) | Fermented soy sauce stewed pigtail and preparation method thereof | |
| CN105394583A (en) | Farmer sauce with local flavor and processing method thereof | |
| CN105124545A (en) | Edible wild herb paste and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |
|
| RJ01 | Rejection of invention patent application after publication |