CN104957266A - A method of producing sparassis crispa oil fermented bean curd - Google Patents
A method of producing sparassis crispa oil fermented bean curd Download PDFInfo
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- CN104957266A CN104957266A CN201510301926.9A CN201510301926A CN104957266A CN 104957266 A CN104957266 A CN 104957266A CN 201510301926 A CN201510301926 A CN 201510301926A CN 104957266 A CN104957266 A CN 104957266A
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Abstract
The present invention discloses a method of producing sparassis crispa oil fermented bean curd. The method includes the following steps: airing fresh bean curd until the fresh bean curd reaches a moisture content of 60%-70%, and placing the bean curd into an air-conditioned fermentation room for fermentation process (fermentation temperature, 28-30 DEG C; fermentation time, 90-100 hours); then sprinkling sparassis crispa soaked wine on fermented bean curd blocks, adding salt, chili powder, Chinese prickly ash (powder), star aniseed powder and fried sparassis crispa oil into the fermented bean curd blocks and pickling the fermented bean curd blocks with a pickling method: placing the fermented bean curd in a disinfected and clean container, pouring and sprinkling selected sparassis crispa soaked wine on the fermented bean curd blocks, adding salt, chili powder, Chinese prickly ash (powder), star aniseed powder and fried sparassis crispa oil into the fermented bean curd blocks, evenly wrapping and stirring the mixture, putting the fermented bean curd blocks into a disinfected vat, pouring the sparassis crispa oil into the vat, adding fried sparassis crispa into the vat, and pickling the fermented bean curd blocks for at least 90 days, thereby obtaining the sparassis crispa oil fermented bean curd; the bean curd is fermented continually so that a original flavor of the sparassis crispa is slowly absorbed by the bean curd. The produced sparassis crispa oil fermented bean curd is unique in taste, high in nutritional value, rich in fragrance, and less in peculiar smell.
Description
Technical field
The invention belongs to making food technical field.
Background technology
Halogen is rotten, also known as fermented bean curd, fermented bean curd, is make raw material with bean curd, through the salted a kind of non-staple food that ferments, is the Traditional Folk cuisines that China spreads thousands of years, its mouthfeel is good, nutrition is high, and smelling has strand smelly, tastes fragrant especially.In the different regions of China, the rotten kind of the halogen of making among the people and taste various.In Yunnan Province, be generally called halogen corruption, what immersion of refueling was pickled is called that oily halogen is rotten.The distinctive rare wild edible fungus in wizened Jun Shi Yunnan Province, formal name used at school Sparassis crispa, also cries flower bacterium, gingival cyst of mucous gland in the newborn bacterium etc.Its growth is between the mountain forest pine tree of the middle regions of the Yunnan Province and the western regions of the Yunnan Province, and the fresh perfume (or spice) of taste is incomparable, is top grade in wild edible fungus.Wizened bacterium be rich in multivitamin, high-quality protein, selenium, polyphenoils and other be of value to the composition of human body, nutritious, unique flavor.There is effect that wild mushroom is total, as strong in the human body that delays senility, allows and sick body rehabilitation, contribute to reducing cholesterol, adjusting blood lipid, raising immunity, inhibition cancer cell growth and diffusion etc.
The rotten preparation method of existing halogen is more, various places are all adopt local traditional batching to add in the bean curd of fermentation to pickle, the rotten taste of the halogen produced is different, nutritive value also has different, but also all there is the not beneficial part of cure foods, especially all have heavier stink, some consumers not easily accepts.In addition, it is comparatively large that halogen corruption makes climate impact, is generally winter product, spring storage, summer pin, causes limits throughput.
Along with the reinforcement of the raising of people's living standard and health care consciousness, people wish develop and a kind ofly can keep the fresh fragrant mouthfeel of traditional halogen corruption and nutritive value, can eliminate again the not beneficial part of cure foods, can alleviate the halogen corruption of even elimination fermented bean curd stink simultaneously.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art to provide a kind of and make full use of the method that the distinctive wild mushroom in Yunnan Province makes halogen corruption, make a kind of there is brand-new unique taste, be of high nutritive value, be of value to health, strongly fragrant, rare peculiar smell wizened bacterium oil halogen rotten.
Object of the present invention is achieved through the following technical solutions.
A preparation method for wizened bacterium oil halogen corruption, its preparation method is as follows:
(1) after new fresh bean curd being cut into block, airing to water content is 60% ~ 70%;
(2) thumbnail that airing is good is delivered to air-conditioning sweathouse and carry out fermentation process, fermentation temperature is 28 DEG C ~ 30 DEG C, fermentation time 90 ~ 100 hours;
(3) in the thumbnail fermented, add batching to pickle; Described batching includes salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine; Proportion scale is that every 30 kilograms of thumbnails join 3 ~ 5 kilograms of salt, 2 ~ 3 kilograms of paprikas, 0.3 ~ 0.5 kilogram of Chinese prickly ashes or pepper powders, 0.3 ~ 0.5 kilogram of anistree face, 10 ~ 15 kilograms of fried wizened bacterium oil, and 2 ~ 5 kilograms of wizened bacterium wine are steep in wine; The batching making fried wizened bacterium oil includes the wizened bacterium of clean dehydration, fresh ginger, tsaoko, anise, capsicum, and proportion scale is that every 5 kilograms of wizened bacterium join 70 ~ 90 kilograms of rapeseed oils, fresh ginger 0.8 ~ 1.2 kilogram, tsaoko 0.4 ~ 0.6 kilogram, anistree 0.4 ~ 0.6 kilogram, 0.8 ~ 1.2 kilogram, capsicum;
The method making fried wizened bacterium oil is as follows: rapeseed oil is heated to 95 DEG C ~ 110 DEG C high temperature, drop into fresh ginger to divide to fried solid carbon dioxide, put into tsaoko, anise, capsicum, explode and to when tsaoko, anise, capsicum look zoom Huang, all batchings are picked up, then oil temperature is slowly down to 70 DEG C ~ 80 DEG C, puts into wizened bacterium fried 2.5 ~ 3.5 minutes;
The preparation method of described wizened bacterium wine is, adds in the white wine of 200 ~ 280 kilograms 50 degree ~ 65 degree, concoct the wizened bacterium that 15 ~ 20 kilograms are cleaned dehydration 150 days ~ 300 days;
The procedure of pickling is: be placed in by the thumbnail fermented in the clean container of sterilization, select wizened bacterium wine to water to spill, put into salt, paprika, Chinese prickly ash or pepper powder again, anistree face wraps up in and mix evenly, then the vat of sterilizing is put into, pour wizened bacterium oil again into, and add some wizened bacterium of having exploded, pickle and within least 90 days, namely obtain the corruption of wizened bacterium oil halogen; In curing process, bean curd continues fermentation, is slowly sucked in bean curd by the former fragrance of wizened bacterium.
When making fried wizened bacterium oil, the rapeseed oil wizened bacterium being put into 70 DEG C ~ 80 DEG C is fried after 2.5 ~ 3.5 minutes, oil is leached and puts into storage cylinder and be cooled to 45 DEG C ~ 55 DEG C, in oil, put into 0.5 ~ 1 kilogram of Chinese prickly ash, 1 ~ 3 kilogram of sesame, more fried good wizened bacterium is put in storage cylinder for subsequent use.
The wizened bacterium oil halogen that the inventive method makes is rotten, and discharge strong wizened bacterium fragrance when uncapping, giving off a strong fragrance overflows, the satiny profit mouth of mouthfeel.The fragrance of wizened bacterium instead of the rotten stink often had of halogen, greatly improves the mouthfeel of halogen corruption.In addition, utilizing the anticancer function of wild mushroom effectively can suppress the carcinogenic components produced in curing food, is a kind of healthy and helpful food.
The present invention is the distinctive wizened bacterium in Yunnan Province due to what adopt, and its fragrance and nutritive value all far surpass the halogen corruption and curing food that utilize other mushroom to make.In addition, process of the present invention obtains based on the basis of fully researching and analysing wizened bacterium composition, character and testing, the fragrance of wizened bacterium can be fully demonstrated out, the nutritive value of wizened bacterium can be kept again to greatest extent, and prevent wizened bacterium spoiled rotten.
Detailed description of the invention
Embodiment 1
The preparation method of wizened bacterium oil halogen corruption is as follows:
(1) make bean curd by art methods, new fresh bean curd is cut into fritter of uniform size (being generally the fritter that 2cm ~ 4cm is square) afterwards airing to water content be 60% ~ 65%;
(2) thumbnail that airing is good is delivered to the special air-conditioning sweathouse built and carry out fermentation process, the fermentation temperature controlling air-conditioning sweathouse is 28 DEG C, fermentation time 100 hours;
(3) thumbnail fermented is taken out from air-conditioned room, be placed in the clean container of sterilization, in the thumbnail fermented, add batching pickle; Described batching includes salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine; Proportion scale is that every 30 kilograms of thumbnails join 4 kilograms of salt, 3 kilograms of paprikas, 0.5 kilogram of Chinese prickly ashes or pepper powders, 0.4 kilogram of anistree face, 12 kilograms of fried wizened bacterium oil, and 5 kilograms of wizened bacterium are steep in wine; The batching making fried wizened bacterium oil includes the wizened bacterium of clean dehydration, fresh ginger, tsaoko, anise, capsicum, and proportion scale is that every 5 kilograms of wizened bacterium join 80 kilograms of rapeseed oils, fresh ginger 1.2 kilograms, tsaoko 0.4 kilogram, anistree 0.4 kilogram, 1 kilogram, capsicum;
The method making fried wizened bacterium oil is as follows: select the distinctive wild first-class wizened bacterium in Yunnan, dewater after selecting cleaning, rapeseed oil is heated to 95 DEG C ~ 100 DEG C high temperature, drop into fresh ginger to divide to fried solid carbon dioxide, put into tsaoko, anise, capsicum, explode and time yellow, all batchings are picked up to tsaoko, anise, capsicum look zoom, then oil temperature is slowly down to 70 DEG C ~ 75 DEG C, put into wizened bacterium fried 3 minutes.When making fried wizened bacterium oil, the rapeseed oil wizened bacterium being put into 70 DEG C ~ 75 DEG C is fried after 3 minutes, oil can be leached and put into storage cylinder and be cooled to 45 DEG C ~ 50 DEG C, 1 kilogram of Chinese prickly ash, 2 kilograms of sesames are put in oil, to increase the fragrance of wizened bacterium oil, more fried good wizened bacterium is put in storage cylinder for subsequent use.
The preparation method of wizened bacterium wine is, adds in the white wine of 250 kilograms 50 degree, concoct the wizened bacterium that 15 kilograms are cleaned dehydration 200 days;
The procedure of pickling is: select wizened bacterium wine to water and spill, put into salt, paprika, Chinese prickly ash or pepper powder again, anistree face wraps up in and mix evenly, then put into the vat of sterilize, then it is oily to pour wizened bacterium into, and add some wizened bacterium of having exploded, pickle and within least 90 days, namely obtain the corruption of wizened bacterium oil halogen; In curing process, bean curd continues fermentation, is slowly sucked in bean curd by the former fragrance of wizened bacterium.By the rotten sub-bottle packaging of wizened bacterium oil halogen pickled, dispatch from the factory through being up to the standards.
Embodiment 2
The preparation method of wizened bacterium oil halogen corruption is as follows:
(1) make bean curd by art methods, new fresh bean curd being cut into airing to water content after the square fritter of the even 3cm of size is about 65%;
(2) thumbnail that airing is good is delivered to the special air-conditioning sweathouse built and carry out fermentation process, the fermentation temperature controlling air-conditioning sweathouse is 30 DEG C, fermentation time 95 hours;
(3) thumbnail fermented is taken out from air-conditioned room, be placed in the clean container of sterilization, in the thumbnail fermented, add batching pickle; Described batching includes salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine; Proportion scale is that every 30 kilograms of thumbnails join 3 kilograms of salt, 2.5 kilograms of paprikas, 0.4 kilogram of Chinese prickly ashes or pepper powders, 0.3 kilogram of anistree face, 10 kilograms of fried wizened bacterium oil, and 3.5 kilograms of wizened bacterium are steep in wine; The batching making fried wizened bacterium oil includes the wizened bacterium of clean dehydration, fresh ginger, tsaoko, anise, capsicum, and proportion scale is that every 5 kilograms of wizened bacterium join 90 kilograms of rapeseed oils, fresh ginger 1 kilogram, tsaoko 0.5 kilogram, anistree 0.5 kilogram, 1.2 kilograms, capsicum;
The method making fried wizened bacterium oil is as follows: select the distinctive wild first-class wizened bacterium in Yunnan, dewater after selecting cleaning, rapeseed oil is heated to 100 DEG C ~ 105 DEG C high temperature, drop into fresh ginger to divide to fried solid carbon dioxide, put into tsaoko, anise, capsicum, explode and time yellow, all batchings are picked up to tsaoko, anise, capsicum look zoom, then oil temperature is slowly down to 75 DEG C ~ 80 DEG C, put into wizened bacterium fried 2.5 minutes.When making fried wizened bacterium oil, the rapeseed oil wizened bacterium being put into 75 DEG C ~ 80 DEG C is fried after 2.5 minutes, oil can be leached and put into storage cylinder and be cooled to about 50 DEG C, 0.8 kilogram of Chinese prickly ash, 3 kilograms of sesames are put in oil, to increase the fragrance of wizened bacterium oil, more fried good wizened bacterium is put in storage cylinder for subsequent use.
The preparation method of wizened bacterium wine is, adds in the white wine of 280 kilograms 60 degree, concoct the wizened bacterium that 20 kilograms are cleaned dehydration 150 days;
The procedure of pickling is: select wizened bacterium wine to water and spill, put into salt, paprika, Chinese prickly ash or pepper powder again, anistree face wraps up in and mix evenly, then put into the vat of sterilize, then it is oily to pour wizened bacterium into, and add some wizened bacterium of having exploded, pickle and within 100 days, namely obtain the corruption of wizened bacterium oil halogen; In curing process, bean curd continues fermentation, is slowly sucked in bean curd by the former fragrance of wizened bacterium.By the rotten sub-bottle packaging of wizened bacterium oil halogen pickled, dispatch from the factory through being up to the standards.
Embodiment 3
The preparation method of wizened bacterium oil halogen corruption is as follows:
(1) make bean curd by art methods, new fresh bean curd being cut into airing to water content after the square fritter of the even 3cm of size is 65% ~ 70%;
(2) thumbnail that airing is good is delivered to the special air-conditioning sweathouse built and carry out fermentation process, the fermentation temperature controlling air-conditioning sweathouse is 29 DEG C, fermentation time 90 hours;
(3) thumbnail fermented is taken out from air-conditioned room, be placed in the clean container of sterilization, in the thumbnail fermented, add batching pickle; Described batching includes salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine; Proportion scale is that every 30 kilograms of thumbnails join 5 kilograms of salt, 2 kilograms of paprikas, 0.3 kilogram of Chinese prickly ashes or pepper powders, 0.5 kilogram of anistree face, 15 kilograms of fried wizened bacterium oil, and 2 kilograms of wizened bacterium are steep in wine; The batching making fried wizened bacterium oil includes the wizened bacterium of clean dehydration, fresh ginger, tsaoko, anise, capsicum, and proportion scale is that every 5 kilograms of wizened bacterium join 70 kilograms of rapeseed oils, fresh ginger 0.8 kilogram, tsaoko 0.6 kilogram, anistree 0.6 kilogram, 0.8 kilogram, capsicum;
The method making fried wizened bacterium oil is as follows: select the distinctive wild first-class wizened bacterium in Yunnan, dewater after selecting cleaning, rapeseed oil is heated to 105 DEG C ~ 110 DEG C high temperature, drop into fresh ginger to divide to fried solid carbon dioxide, put into tsaoko, anise, capsicum, explode and time yellow, all batchings are picked up to tsaoko, anise, capsicum look zoom, then oil temperature is slowly down to about 75 DEG C, put into wizened bacterium fried 3.5 minutes.When making fried wizened bacterium oil, the rapeseed oil wizened bacterium being put into about 75 DEG C is fried after 3.5 minutes, oil can be leached and put into storage cylinder and be cooled to 50 DEG C ~ 55 DEG C, 0.5 kilogram of Chinese prickly ash, 1 kilogram of sesame is put in oil, to increase the fragrance of wizened bacterium oil, more fried good wizened bacterium is put in storage cylinder for subsequent use.
The preparation method of wizened bacterium wine is, adds in the white wine of 200 kilograms 65 degree, concoct the wizened bacterium that 18 kilograms are cleaned dehydration 300 days;
The procedure of pickling is: select wizened bacterium wine to water and spill, put into salt, paprika, Chinese prickly ash or pepper powder again, anistree face wraps up in and mix evenly, then put into the vat of sterilize, then it is oily to pour wizened bacterium into, and add some wizened bacterium of having exploded, pickle and within 120 days, namely obtain the corruption of wizened bacterium oil halogen; In curing process, bean curd continues fermentation, is slowly sucked in bean curd by the former fragrance of wizened bacterium.By the rotten sub-bottle packaging of wizened bacterium oil halogen pickled, dispatch from the factory through being up to the standards.
Claims (2)
1. a preparation method for wizened bacterium oil halogen corruption, it is characterized in that, preparation method is as follows:
(1) after new fresh bean curd being cut into block, airing to water content is 60% ~ 70%;
(2) thumbnail that airing is good is delivered to air-conditioning sweathouse and carry out fermentation process, fermentation temperature is 28 DEG C ~ 30 DEG C, fermentation time 90 ~ 100 hours;
(3) in the thumbnail fermented, add batching to pickle; Described batching includes salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine; Proportion scale is that every 30 kilograms of thumbnails join 3 ~ 5 kilograms of salt, 2 ~ 3 kilograms of paprikas, 0.3 ~ 0.5 kilogram of Chinese prickly ashes or pepper powders, 0.3 ~ 0.5 kilogram of anistree face, 10 ~ 15 kilograms of fried wizened bacterium oil, and 2 ~ 5 kilograms of wizened bacterium wine are steep in wine; The batching making fried wizened bacterium oil includes the wizened bacterium of clean dehydration, fresh ginger, tsaoko, anise, capsicum, and proportion scale is that every 5 kilograms of wizened bacterium join 70 ~ 90 kilograms of rapeseed oils, fresh ginger 0.8 ~ 1.2 kilogram, tsaoko 0.4 ~ 0.6 kilogram, anistree 0.4 ~ 0.6 kilogram, 0.8 ~ 1.2 kilogram, capsicum;
The method making fried wizened bacterium oil is as follows: rapeseed oil is heated to 95 DEG C ~ 110 DEG C high temperature, drop into fresh ginger to divide to fried solid carbon dioxide, put into tsaoko, anise, capsicum, explode and to when tsaoko, anise, capsicum look zoom Huang, all batchings are picked up, then oil temperature is slowly down to 70 DEG C ~ 80 DEG C, puts into wizened bacterium fried 2.5 ~ 3.5 minutes;
The preparation method of described wizened bacterium wine is, adds in the white wine of 200 ~ 280 kilograms 50 degree ~ 65 degree, concoct the wizened bacterium that 15 ~ 20 kilograms are cleaned dehydration 150 days ~ 300 days;
The procedure of pickling is: be placed in by the thumbnail fermented in the clean container of sterilization, select wizened bacterium wine to water to spill, put into salt, paprika, Chinese prickly ash or pepper powder again, anistree face wraps up in and mix evenly, then the vat of sterilizing is put into, pour wizened bacterium oil again into, and add some wizened bacterium of having exploded, pickle and within least 90 days, namely obtain the corruption of wizened bacterium oil halogen; In curing process, bean curd continues fermentation, is slowly sucked in bean curd by the former fragrance of wizened bacterium.
2. the preparation method of a kind of wizened bacterium oil halogen according to claim 1 corruption, it is characterized in that, when making fried wizened bacterium oil, the rapeseed oil wizened bacterium being put into 70 DEG C ~ 80 DEG C is fried after 2.5 ~ 3.5 minutes, oil is leached and puts into storage cylinder and be cooled to 45 DEG C ~ 55 DEG C, in oil, put into 0.5 ~ 1 kilogram of Chinese prickly ash, 1 ~ 3 kilogram of sesame, more fried good wizened bacterium is put in storage cylinder for subsequent use.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123529A (en) * | 2018-09-04 | 2019-01-04 | 云南普莉姐农特产品有限公司 | A kind of wizened bacterium salts down the production method of leek |
| CN109735418A (en) * | 2019-03-05 | 2019-05-10 | 王忠良 | A kind of tea wine and preparation method thereof |
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