CN104957266B - A kind of production method of wizened bacterium oil halogen corruption - Google Patents
A kind of production method of wizened bacterium oil halogen corruption Download PDFInfo
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Abstract
A kind of production method of wizened bacterium oil halogen corruption, be by new fresh bean curd dry be 60%~70% to water content after send to air-conditioning sweathouse fermentation process, fermentation temperature is 28 DEG C~30 DEG C, fermentation time 90~100 hours；Salt is added into the thumbnail fermented again, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil, bar bacterium wine steep in wine it is marinated；Method for salting is that the thumbnail that will be fermented is placed in the clean container of disinfection, it selects bacterium wine of drying up to pour to spill, place into salt, paprika, Chinese prickly ash or pepper powder, octagonal face is wrapped up in and mixed uniformly, it is then placed in the large cylinder sterilized, wizened bacterium oil is poured into again, and some wizened bacterium fried are added, it is rotten to obtain within marinated at least 90 days wizened bacterium oil halogen；Bean curd continues to ferment in curing process, and the former fragrance of wizened bacterium is slowly sucked in bean curd.Wizened bacterium oil halogen corruption special taste, high, strongly fragrant, the rare peculiar smell of nutritive value that the present invention makes.
Description
Technical field
The invention belongs to food production technical fields.
Background technology
Halogen is rotten, also known as fermented bean curd, fermented bean curd, is to make raw material with bean curd, a kind of fermented non-staple food being salted is China
Spread thousands of years of Traditional Folk cuisines, in good taste, nutrition is high, smelling has strand smelly, tastes especially fragrant.China not
With area, the halogen corruption type and taste of civil making are various.In Yunnan Province, commonly referred to as halogen is rotten, refuels and impregnates marinated be known as
Oily halogen is rotten.Wizened bacterium is the distinctive rare wild edible fungus in Yunnan Province, and scientific name Sparassis crispa also cries to flower bacterium, gingival cyst of mucous gland in the newborn bacterium etc..It gives birth to
It grows between the mountain forest pine tree of the middle regions of the Yunnan Province and the western regions of the Yunnan Province, delicious and fragrant taste is incomparable, is the top grade in wild edible fungus.Wizened bacterium is rich in a variety of dimensions
Raw element, high-quality protein, selenium, antioxidant and other be beneficial to the ingredient of human body, full of nutrition, unique flavor.With wild
The shared effect of bacterium such as slows down aging, makes human body strong and sick body rehabilitation, help to reduce cholesterol, adjust blood fat, improve and exempt from
Epidemic disease power inhibits growth of cancer cells and diffusion etc..
Existing halogen corruption production method is more, and various regions are all to be added in the bean curd of fermentation to salt down using local traditional dispensing
System, the halogen corruption taste produced is different, and nutritive value also has different, but also all there is the not beneficial place of cure foods, especially
It is that have heavier stink, some consumers not to be easily accepted by.In addition, halogen corruption make climate be affected, usually the winter production,
Spring storage, summer pin, lead to limits throughput.
With the improvement of people ' s living standards with the reinforcement of health care consciousness, it is desirable to develop one kind to keep
It the rotten fresh fragrant mouthfeel of traditional halogen and nutritive value and the not beneficial place of cure foods can be eliminated while can be mitigated even is eliminated corruption
The halogen of smelling of milk-childish taste is rotten.
Invention content
One kind, which is provided, present invention aim to address the deficiencies in the prior art makes full use of the distinctive wild mushroom system in Yunnan Province
Make the method for halogen corruption, making is a kind of to be had completely new unique taste, nutritive value height, be beneficial to health, be strongly fragrant, is few
There is the wizened bacterium oil halogen of peculiar smell rotten.
The purpose of the present invention is achieved through the following technical solutions.
A kind of production method of wizened bacterium oil halogen corruption, production method are as follows：
（1）Drying to water content is 60%~70% after new fresh bean curd is cut into block；
（2）The thumbnail dried is sent to air-conditioning sweathouse and carries out fermentation process, fermentation temperature is 28 DEG C~30 DEG C, hair
90~100 hours ferment time；
（3）Dispensing is added into the thumbnail fermented to be pickled；The dispensing include 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 match 3~5 kilograms of salt, 2
~3 kilograms of paprikas, 0.3~0.5 kilogram of Chinese prickly ash or pepper powder, 0.3~0.5 kilogram of octagonal face, 10~15 kilograms of fried wizened bacterium
Oil, 2~5 kilograms of wizened bacterium wine are steep in wine；The dispensing for making fried wizened bacterium oil includes to clean the wizened bacterium, fresh ginger, grass of dehydration
Fruit, illiciumverum, capsicum, proportion scale are every 5 kilograms of wizened bacterium with 70~90 kilograms of rapeseed oils, 0.8~1.2 kilogram of fresh ginger, tsaoko
0.4~0.6 kilogram, octagonal 0.4~0.6 kilogram, 0.8~1.2 kilogram of capsicum；
The method for making fried wizened bacterium oil is as follows：Rapeseed oil is heated to 95 DEG C~110 DEG C high temperature, input fresh ginger does to fried
Moisture is put into tsaoko, illiciumverum, capsicum, all dispensings is picked up when frying sallow to tsaoko, illiciumverum, capsicum discoloration, then by oil temperature
70 DEG C~80 DEG C are slowly down to, it is 2.5~3.5 minutes fried to be put into wizened bacterium；
The production method of the wizened bacterium wine is that it is public that the wizened bacterium for cleaning dehydration by 15~20 kilograms is added 200~280
In the white wine of 50 degree~65 degree of jin, process 150 days~300 days；
Marinated procedure is：The thumbnail fermented is placed in and is sterilized in clean container, bacterium wine of drying up is selected
It pours and spills, place into salt, paprika, Chinese prickly ash or pepper powder, octagonal face is wrapped up in and mixed uniformly, be then placed in the large cylinder sterilized, then fall
Enter wizened bacterium oil, and some wizened bacterium fried are added, it is rotten to obtain within marinated at least 90 days wizened bacterium oil halogen；In curing process
Bean curd continues to ferment, and the former fragrance of wizened bacterium is slowly sucked in bean curd.
When making fried wizened bacterium oil, wizened bacterium is put into after being fried 2.5~3.5 minutes in 70 DEG C~80 DEG C of rapeseed oil, it will
Oily filter goes out to be put into storage cylinder to be cooled to 45 DEG C~55 DEG C, is put into 0.5~1 kilogram of Chinese prickly ash, 1~3 kilogram of sesame into oil, then
Fried good wizened bacterium is put into spare in storage cylinder.
The wizened bacterium oil halogen that the method for the present invention makes is rotten, strong wizened bacterium fragrance is released when uncapping, giving off a strong fragrance overflows, mouth
Feel satiny profit mouth.The stink that the fragrance of wizened bacterium often has instead of halogen corruption, greatly improves the mouthfeel of halogen corruption.In addition, utilizing
The anticancer function of wild mushroom can effectively inhibit the carcinogenic components generated in curing food, be a kind of healthy and beneficial food.
The present invention using the distinctive wizened bacterium in Yunnan Province, fragrance and nutritive value due to far surpassing the other bacterium of utilization
The halogen corruption and curing food that class makes.In addition, the process of the present invention is based on carrying out fully research point to wizened bacterium ingredient, property
It is obtained on the basis of analysis and experiment, the fragrance of wizened bacterium can be fully demonstrated out and kept to the maximum extent wizened bacterium
Nutritive value, and prevent wizened bacterium spoiled rotten.
Specific implementation mode
Embodiment 1
The production method of wizened bacterium oil halogen corruption is as follows：
（1）Bean curd is made by art methods, new fresh bean curd is cut into fritter of uniform size（Usually 2cm
The fritter of~4cm square）After dry to water content be 60%~65%；
（2）The thumbnail dried is sent to the air-conditioning sweathouse specially built and carries out fermentation process, control air-conditioning fermentation
Between fermentation temperature be 28 DEG C, fermentation time 100 hours；
（3）The thumbnail fermented is taken out from air-conditioned room, is placed in and sterilizes in clean container, to the bean curd fermented
Dispensing is added in block to be pickled；The dispensing include salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil,
Wizened bacterium wine is steep in wine；Proportion scale is that every 30 kilograms of thumbnails match 4 kilograms of salt, 3 kilograms of paprikas, 0.5 kilogram of Chinese prickly ash or Chinese prickly ash
Face, 0.4 kilogram of octagonal face, 12 kilograms of fried wizened bacterium oil, 5 kilograms of wizened bacterium are steep in wine；Making the fried dispensing for drying up bacterium oil includes
Clean dehydration wizened bacterium, fresh ginger, tsaoko, illiciumverum, capsicum, proportion scale be every 5 kilograms of wizened bacterium with 80 kilograms of rapeseed oils,
1.2 kilograms of fresh ginger, 0.4 kilogram of tsaoko, octagonal 0.4 kilogram, 1 kilogram of capsicum；
The method for making fried wizened bacterium oil is as follows：The distinctive wild first-class wizened bacterium in Yunnan is selected, is dehydrated after selecting cleaning,
Rapeseed oil is heated to 95 DEG C~100 DEG C high temperature, input fresh ginger is put into tsaoko, illiciumverum, capsicum to fried solid carbon dioxide point, fry to tsaoko,
Illiciumverum, capsicum discoloration pick up all dispensings when sallow, then oil temperature is slowly down to 70 DEG C~75 DEG C, are put into wizened bacterium fried 3
Minute.When making fried wizened bacterium oil, wizened bacterium is put into after being fried 3 minutes in 70 DEG C~75 DEG C of rapeseed oil, it can be by oily filter
Go out to be put into storage cylinder to be cooled to 45 DEG C~50 DEG C, 1 kilogram of Chinese prickly ash, 2 kilograms of sesames are put into oil, to increase bacterium oil of drying up
Fragrance, then fried good wizened bacterium is put into spare in storage cylinder.
The production method of wizened bacterium wine is that 250 kilograms 50 degree of white wine is added in the wizened bacterium for cleaning dehydration by 15 kilograms
In, it processes 200 days；
Marinated procedure is：It selects bacterium wine of drying up to pour to spill, places into salt, paprika, Chinese prickly ash or pepper powder, octagonal face
Wrap up in and mix uniformly, be then placed in the large cylinder sterilized, then pour into wizened bacterium oil, and some wizened bacterium fried are added, pickle to
It is rotten to obtain within few 90 days wizened bacterium oil halogen；Bean curd continues to ferment in curing process, and the former fragrance of wizened bacterium is slowly sucked beans
In corruption.The wizened bacterium oil halogen corruption sub-bottle packaging that will have been pickled, through examining qualified manufacture.
Embodiment 2
The production method of wizened bacterium oil halogen corruption is as follows：
（1）Bean curd is made by art methods, is dried in the air after new fresh bean curd to be cut into the fritter of 3cm square uniform in size
It is 65% or so to shine to water content；
（2）The thumbnail dried is sent to the air-conditioning sweathouse specially built and carries out fermentation process, control air-conditioning fermentation
Between fermentation temperature be 30 DEG C, fermentation time 95 hours；
（3）The thumbnail fermented is taken out from air-conditioned room, is placed in and sterilizes in clean container, to the bean curd fermented
Dispensing is added in block to be pickled；The dispensing include salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil,
Wizened bacterium wine is steep in wine；Proportion scale is that every 30 kilograms of thumbnails match 3 kilograms of salt, 2.5 kilograms of paprikas, 0.4 kilogram of Chinese prickly ash or flower
Green pepper face, 0.3 kilogram of octagonal face, 10 kilograms of fried wizened bacterium oil, 3.5 kilograms of wizened bacterium are steep in wine；Make the dispensing packet of fried wizened bacterium oil
The wizened bacterium for cleaning dehydration, fresh ginger, tsaoko, illiciumverum, capsicum are included, proportion scale is that every 5 kilograms of wizened bacterium match 90 kilograms of vegetable seed
Oil, 1 kilogram of fresh ginger, 0.5 kilogram of tsaoko, octagonal 0.5 kilogram, 1.2 kilograms of capsicum；
The method for making fried wizened bacterium oil is as follows：The distinctive wild first-class wizened bacterium in Yunnan is selected, is dehydrated after selecting cleaning,
Rapeseed oil is heated to 100 DEG C~105 DEG C high temperature, input fresh ginger is put into tsaoko, illiciumverum, capsicum, fries to grass to fried solid carbon dioxide point
Fruit, illiciumverum, capsicum discoloration pick up all dispensings when sallow, and then oil temperature is slowly down to 75 DEG C~80 DEG C, be put into wizened bacterium
It is 2.5 minutes fried.When making fried wizened bacterium oil, wizened bacterium is put into after being fried 2.5 minutes in 75 DEG C~80 DEG C of rapeseed oil, it can
Oily filter is gone out to be put into storage cylinder and is cooled to 50 DEG C or so, 0.8 kilogram of Chinese prickly ash, 3 kilograms of sesames are put into oil, it is wizened to increase
The fragrance of bacterium oil, then fried good wizened bacterium is put into spare in storage cylinder.
The production method of wizened bacterium wine is that 280 kilograms 60 degree of white wine is added in the wizened bacterium for cleaning dehydration by 20 kilograms
In, it processes 150 days；
Marinated procedure is：It selects bacterium wine of drying up to pour to spill, places into salt, paprika, Chinese prickly ash or pepper powder, octagonal face
It wraps up in and mixes uniformly, be then placed in the large cylinder sterilized, then pour into wizened bacterium oil, and some wizened bacterium fried are added, pickle 100
It is rotten that it obtains wizened bacterium oil halogen；Bean curd continues to ferment in curing process, and the former fragrance of wizened bacterium is slowly sucked in bean curd.
The wizened bacterium oil halogen corruption sub-bottle packaging that will have been pickled, through examining qualified manufacture.
Embodiment 3
The production method of wizened bacterium oil halogen corruption is as follows：
（1）Bean curd is made by art methods, is dried in the air after new fresh bean curd to be cut into the fritter of 3cm square uniform in size
It is 65%~70% to shine to water content；
（2）The thumbnail dried is sent to the air-conditioning sweathouse specially built and carries out fermentation process, control air-conditioning fermentation
Between fermentation temperature be 29 DEG C, fermentation time 90 hours；
（3）The thumbnail fermented is taken out from air-conditioned room, is placed in and sterilizes in clean container, to the bean curd fermented
Dispensing is added in block to be pickled；The dispensing include salt, paprika, Chinese prickly ash or zanthoxylum powder, star aniseed powder, fried wizened bacterium oil,
Wizened bacterium wine is steep in wine；Proportion scale is that every 30 kilograms of thumbnails match 5 kilograms of salt, 2 kilograms of paprikas, 0.3 kilogram of Chinese prickly ash or Chinese prickly ash
Face, 0.5 kilogram of octagonal face, 15 kilograms of fried wizened bacterium oil, 2 kilograms of wizened bacterium are steep in wine；Making the fried dispensing for drying up bacterium oil includes
Clean dehydration wizened bacterium, fresh ginger, tsaoko, illiciumverum, capsicum, proportion scale be every 5 kilograms of wizened bacterium with 70 kilograms of rapeseed oils,
0.8 kilogram of fresh ginger, 0.6 kilogram of tsaoko, octagonal 0.6 kilogram, 0.8 kilogram of capsicum；
The method for making fried wizened bacterium oil is as follows：The distinctive wild first-class wizened bacterium in Yunnan is selected, is dehydrated after selecting cleaning,
Rapeseed oil is heated to 105 DEG C~110 DEG C high temperature, input fresh ginger is put into tsaoko, illiciumverum, capsicum, fries to grass to fried solid carbon dioxide point
Fruit, illiciumverum, capsicum discoloration pick up all dispensings when sallow, then oil temperature is slowly down to 75 DEG C or so, and it is fried to be put into wizened bacterium
3.5 minutes.When making fried wizened bacterium oil, wizened bacterium is put into after being fried 3.5 minutes in 75 DEG C or so of rapeseed oil, it can will be oily
It filters out to be put into storage cylinder and is cooled to 50 DEG C~55 DEG C, 0.5 kilogram of Chinese prickly ash, 1 kilogram of sesame are put into oil, to increase wizened bacterium
The fragrance of oil, then fried good wizened bacterium is put into spare in storage cylinder.
The production method of wizened bacterium wine is that 200 kilograms 65 degree of white wine is added in the wizened bacterium for cleaning dehydration by 18 kilograms
In, it processes 300 days；
Marinated procedure is：It selects bacterium wine of drying up to pour to spill, places into salt, paprika, Chinese prickly ash or pepper powder, octagonal face
It wraps up in and mixes uniformly, be then placed in the large cylinder sterilized, then pour into wizened bacterium oil, and some wizened bacterium fried are added, pickle 120
It is rotten that it obtains wizened bacterium oil halogen；Bean curd continues to ferment in curing process, and the former fragrance of wizened bacterium is slowly sucked in bean curd.
The wizened bacterium oil halogen corruption sub-bottle packaging that will have been pickled, through examining qualified manufacture.
Claims (2)
1. a kind of production method of wizened bacterium oil halogen corruption, which is characterized in that production method is as follows：
（1）Drying to water content is 60%~70% after new fresh bean curd is cut into block；
（2）The thumbnail dried is sent to air-conditioning sweathouse and carries out fermentation process, fermentation temperature is 28 DEG C~30 DEG C, when fermentation
Between 90~100 hours；
（3）Dispensing is added into the thumbnail fermented to be pickled；The dispensing includes salt, paprika, Chinese prickly ash or Chinese prickly ash
Powder, star aniseed powder, fried wizened bacterium oil, wizened bacterium wine are steep in wine；Proportion scale is every 30 kilograms of thumbnails with 3~5 kilograms of salt, 2~3 public affairs
Jin paprika, 0.3~0.5 kilogram of Chinese prickly ash or pepper powder, 0.3~0.5 kilogram of octagonal face, 10~15 kilograms of fried wizened bacterium oil, 2
~5 kilograms of wizened bacterium wine are steep in wine；The dispensing for making fried wizened bacterium oil includes to clean the wizened bacterium of dehydration, fresh ginger, tsaoko, eight
Angle, capsicum, proportion scale be every 5 kilograms of wizened bacterium with 70~90 kilograms of rapeseed oils, 0.8~1.2 kilogram of fresh ginger, tsaoko 0.4~
0.6 kilogram, octagonal 0.4~0.6 kilogram, 0.8~1.2 kilogram of capsicum；
The method for making fried wizened bacterium oil is as follows：Rapeseed oil is heated to 95 DEG C~110 DEG C high temperature, input fresh ginger to fried solid carbon dioxide
Point, it is put into tsaoko, illiciumverum, capsicum, all dispensings are picked up when frying sallow to tsaoko, illiciumverum, capsicum discoloration, it is then that oil temperature is slow
Slowly 70 DEG C~80 DEG C are down to, it is 2.5~3.5 minutes fried is put into wizened bacterium；
The production method of the wizened bacterium wine is that the wizened bacterium for cleaning dehydration by 15~20 kilograms is added 200~280 kilogram 50
In the white wine of~65 degree of degree, process 150 days~300 days；
Marinated procedure is：The thumbnail fermented is placed in and is sterilized in clean container, selects bacterium wine of drying up to pour and spills,
Place into salt, paprika, Chinese prickly ash or pepper powder, octagonal face is wrapped up in and is mixed uniformly, be then placed in the large cylinder sterilized, then pour into wizened
Bacterium oil, and some wizened bacterium fried are added, it is rotten to obtain within marinated at least 90 days wizened bacterium oil halogen；In curing process bean curd after
Supervention ferment slowly sucks the former fragrance of wizened bacterium in bean curd.
2. a kind of production method of wizened bacterium oil halogen corruption according to claim 1, which is characterized in that make fried wizened bacterium oil
When, wizened bacterium is put into after being fried 2.5~3.5 minutes in 70 DEG C~80 DEG C of rapeseed oil, oily filter is gone out to be put into storage cylinder cools down
To 45 DEG C~55 DEG C, 0.5~1 kilogram of Chinese prickly ash, 1~3 kilogram of sesame are put into oil, then fried good wizened bacterium is put into and is deposited
It stores up spare in cylinder.
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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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|---|---|---|---|---|
| CN1350800A (en) * | 2001-11-30 | 2002-05-29 | 陈天喜 | Garlic-juice fermented bean-cuard and its preparing process |
| CN101103806A (en) * | 2007-07-13 | 2008-01-16 | 裴小川 | Characteristic edible mushroom small foodstuff |
| CN101617798A (en) * | 2008-07-03 | 2010-01-06 | 云南牟定润丰源食品有限责任公司 | Fungi flavor oil preserved bean curd |
| CN102048126A (en) * | 2009-11-11 | 2011-05-11 | 黄登平 | Method for producing and preparing fried termitomyces |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN104068130A (en) * | 2014-05-29 | 2014-10-01 | 严新喜 | Preparation process of fermented bean curds |
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2015
- 2015-06-05 CN CN201510301926.9A patent/CN104957266B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350800A (en) * | 2001-11-30 | 2002-05-29 | 陈天喜 | Garlic-juice fermented bean-cuard and its preparing process |
| CN101103806A (en) * | 2007-07-13 | 2008-01-16 | 裴小川 | Characteristic edible mushroom small foodstuff |
| CN101617798A (en) * | 2008-07-03 | 2010-01-06 | 云南牟定润丰源食品有限责任公司 | Fungi flavor oil preserved bean curd |
| CN102048126A (en) * | 2009-11-11 | 2011-05-11 | 黄登平 | Method for producing and preparing fried termitomyces |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN104068130A (en) * | 2014-05-29 | 2014-10-01 | 严新喜 | Preparation process of fermented bean curds |
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