CN105053239A - Making method of spicy fermented bean curds - Google Patents
Making method of spicy fermented bean curds Download PDFInfo
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- CN105053239A CN105053239A CN201510421906.5A CN201510421906A CN105053239A CN 105053239 A CN105053239 A CN 105053239A CN 201510421906 A CN201510421906 A CN 201510421906A CN 105053239 A CN105053239 A CN 105053239A
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Abstract
The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and lactone are not used for making the fermented bean curds, but alkekengy is used for curdling, so that bean curds which are made by using the alkekengy for curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in protein, carbohydrate, unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the spleen, moistening dryness and the like, and are deeply loved by the public.
Description
Technical field
The invention belongs to making food field, be specifically related to a kind of preparation method of spicy hot bean curd breast.
Background technology
Fermented bean curd, also known as fermented bean curd, is a kind of processed soybean food of secondary operations, is Han nationality's tradition cuisines that China spreads thousands of years, it is the fermented seasonings very with national characters, for the common cuisines of going with rice or bread in Chinese area, also can due to culinary art, be generally used for and join congee or plain rice and eat.Fermented bean curd is mainly fermented by mucor, is equipped with pickling spices, 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.
Phytic acid in microbial decomposition in fermented bean curd beans, makes the mineral matter such as iron, zinc that in beans, absorptivity is very low originally more easily be absorbed by the body.Meanwhile, the general vegetable food unexistent vitamin B12 due to Microbe synthesis, edible fermented bean curd can also prevent pernicious anaemia.Making for fermented bean curd is processed, among the people have multiple method, but the fermented bean curd sold on the market is generally by a large amount of inoculated bacteria, then bacterial classification needed for mass propgation in the medium, then upper mould for fermented bean curd, the most manufacturing cycle of this method is short, can adapt to market demand, but like this taste of the fermented bean curd of processing and fabricating and favored the in the heart fermented bean curd of people differs greatly; Upper mould after need to carry out condiment preparation to fermented bean curd, the difference of flavouring material formula also can cause the taste difference of fermented bean curd comparatively large, needs to provide a kind of preparation method ripe, the rational fermented bean curd preparation method of flavouring material formula.
Summary of the invention
The object of the present invention is to provide a kind of preparation method simple, with low cost, flavour is delicious, spicy good to eat, nutritious and not containing the spicy hot bean curd breast preparation method of any chemical addition agent.
The object of the present invention is achieved like this, specifically comprises following operation:
Prepared by A, tofu product: screening full grains, the one-level soya bean of color light through immersions, defibrination, centrifugally to remove slag, mashing off, select slurry, squeeze anhydrate after bean curd shaping;
B, thumbnail make: above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pull out after thumbnail turns yellow;
C, thumbnail ferment: be positioned on the bamboo hedge of clean dry by arrangement neat for above-mentioned well-done yellow thumbnail, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 5 ~ 15 days;
D, condiment preparation: get quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum, the quality proportioning of described tsaoko, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum is 2:2:2:1:2:2:25, mixed powder is worn into stand-by after being mixed by above-mentioned material, then selective finishing salt, it mixed with mixed powder, the quality proportioning of described mixed powder and purified salt is 3:1;
Pickling of E, fermented bean curd: the above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment to be positioned over through high-temperature sterilization and in the earthen container of drying, in container, sesame oil is added when container fills with, by fermented bean curd and air exclusion, anti-oxidation;
F, finished product fermented bean curd: be positioned over shady and cool ventilation place and altar within more than 320 days, can be opened filling with the earthen container pickling thumbnail eat.
Spicy hot bean curd provided by the invention breast preparation method when processed without gypsum, bittern and lactone, but use wintercherry point slurry, wintercherry is the juice that after making bean curd, drop goes out, when proper temperature, by the lactic acid bacteria effect souring of self, be commonly called as wintercherry, adopt wintercherry to select the bean curd taste starching making more delicious, and material is fully used, cost-saving; Simultaneously shaping thumbnail boiling together with turmeric, makes the thumbnail color and luster cadmium yellow after boiling, somewhat resilient, soft crisp micro-tough, unique flavor, and mouthfeel is excellent; Adopt multiple condiment to coordinate when pickling thumbnail, make it have delicate flavour foot, thick flavor, spicy agreeable to the taste advantage; Use flavoring essence to seal the fermented bean curd pickled, isolated air, prevents fermented bean curd oxidation deterioration, extended shelf-life simultaneously.The spicy hot bean curd breast adopting preparation method provided by the invention to make is rich in protein, carbohydrate, unrighted acid, several mineral materials and multivitamin etc., the effect such as have invigorating the spleen, moisturize, and deeply likes by masses.
Detailed description of the invention
Below the present invention is described in further detail, but never in any form the present invention is limited, based on any conversion that the present invention does, all fall into scope.
The present invention includes following operation:
Prepared by A, tofu product: screening full grains, the one-level soya bean of color light through immersions, defibrination, centrifugally to remove slag, mashing off, wintercherry select slurry, squeeze anhydrate after bean curd shaping;
B, thumbnail make: above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pull out after thumbnail turns yellow;
C, thumbnail ferment: be positioned on the bamboo hedge of clean dry by arrangement neat for above-mentioned well-done yellow thumbnail, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 5 ~ 15 days;
D, condiment preparation: get quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum, the quality proportioning of described tsaoko, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum is 2:2:2:1:2:2:25, mixed powder is worn into stand-by after being mixed by above-mentioned material, then selective finishing salt, it mixed with mixed powder, the quality proportioning of described mixed powder and purified salt is 3:1;
Pickling of E, fermented bean curd: the above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment to be positioned over through high-temperature sterilization and in the earthen container of drying, in container, sesame oil is added when container fills with, by fermented bean curd and air exclusion, anti-oxidation;
F, finished product fermented bean curd: be positioned over shady and cool ventilation place and altar within more than 320 days, can be opened filling with the earthen container pickling thumbnail eat.
embodiment 1
Screening full grains, the one-level soya bean of color light through immersion, defibrination, centrifugally to remove slag, bean curd is shaping after mashing off, wintercherry select slurry, squeezing is anhydrated, the slurry that every 100kg soya bean grinds uses 70kg wintercherry to carry out a slurry, and described wintercherry is the juice that after making bean curd, drop goes out, when proper temperature, by the lactic acid bacteria effect souring of self, be commonly called as wintercherry, wintercherry is generally after the pulp-water acidifying of the previous day, within second day, uses, move in circles, its pH value is 5.8; Above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pulls out after thumbnail turns yellow, and every 100kg thumbnail uses 0.2kg turmeric; Arrangement neat for above-mentioned well-done yellow thumbnail is positioned on the bamboo hedge of clean dry, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 5 ~ 15 days; Mixed powder is worn into stand-by after getting quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum mixing, then selective finishing salt adds mixing, and the thumbnail that every 100kg ferments needs 1kg tsaoko, 1kg anise, 1kg ginger, 0.5kg Chinese prickly ash, 1kg fennel, 1kg Semen Coriandri, 12.5kg capsicum and 6kg purified salt; The above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, the thumbnail that every 100kg ferments needs 1kg white wine, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment be positioned over through high-temperature sterilization and in the earthen container of drying, when container fills with, in container, add sesame oil, by fermented bean curd and air exclusion, anti-oxidation; Every 28kg has been stained with the thumbnail of condiment, needs the sesame oil adding 6kg simultaneously; Then be positioned over shady and cool ventilation place and altar within 320 days, can be opened filling with the earthen container pickling thumbnail eat.
embodiment 2
Screening full grains, the one-level soya bean of color light through immersion, defibrination, centrifugally to remove slag, bean curd is shaping after mashing off, wintercherry select slurry, squeezing is anhydrated, the slurry that every 100kg soya bean grinds uses 65kg wintercherry to carry out a slurry, and described wintercherry is the juice that after making bean curd, drop goes out, when proper temperature, by the lactic acid bacteria effect souring of self, be commonly called as wintercherry, wintercherry is generally after the pulp-water acidifying of the previous day, within second day, uses, move in circles, its pH value is 6.2; Above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pulls out after thumbnail turns yellow, and every 100kg thumbnail uses 0.2kg turmeric; Arrangement neat for above-mentioned well-done yellow thumbnail is positioned on the bamboo hedge of clean dry, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 10 days; Mixed powder is worn into stand-by after getting quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum mixing, then selective finishing salt adds mixing, and the thumbnail that every 100kg ferments needs 1kg tsaoko, 1kg anise, 1kg ginger, 0.5kg Chinese prickly ash, 1kg fennel, 1kg Semen Coriandri, 12.5kg capsicum and 6kg purified salt; The above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, the thumbnail that every 100kg ferments needs 1.5kg white wine, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment be positioned over through high-temperature sterilization and in the earthen container of drying, when container fills with, in container, add sesame oil, by fermented bean curd and air exclusion, anti-oxidation; Every 29kg has been stained with the thumbnail of condiment, needs the sesame oil adding 6.5kg simultaneously; Then be positioned over shady and cool ventilation place and altar within 340 days, can be opened filling with the earthen container pickling thumbnail eat.
embodiment 3
Screening full grains, the one-level soya bean of color light through immersion, defibrination, centrifugally to remove slag, bean curd is shaping after mashing off, wintercherry select slurry, squeezing is anhydrated, the slurry that every 100kg soya bean grinds uses 68kg wintercherry to carry out a slurry, and described wintercherry is the juice that after making bean curd, drop goes out, when proper temperature, by the lactic acid bacteria effect souring of self, be commonly called as wintercherry, wintercherry is generally after the pulp-water acidifying of the previous day, within second day, uses, move in circles, its pH value is 6; Above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pulls out after thumbnail turns yellow, and every 100kg thumbnail uses 0.2kg turmeric; Arrangement neat for above-mentioned well-done yellow thumbnail is positioned on the bamboo hedge of clean dry, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 15 days; Mixed powder is worn into stand-by after getting quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum mixing, then selective finishing salt adds mixing, and the thumbnail that every 100kg ferments needs 1kg tsaoko, 1kg anise, 1kg ginger, 0.5kg Chinese prickly ash, 1kg fennel, 1kg Semen Coriandri, 12.5kg capsicum and 6kg purified salt; The above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, the thumbnail that every 100kg ferments needs 1.5kg white wine, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment be positioned over through high-temperature sterilization and in the earthen container of drying, when container fills with, in container, add sesame oil, by fermented bean curd and air exclusion, anti-oxidation; Every 30kg has been stained with the thumbnail of condiment, needs the sesame oil adding 7.5kg simultaneously; Then be positioned over shady and cool ventilation place and altar within 365 days, can be opened filling with the earthen container pickling thumbnail eat.
Above-mentioned specific embodiment has been described in detail spicy hot bean curd breast preparation method provided by the invention, but specific operation process mid point slurry time mix slurry see slurry flower till, slurry flower is large as the grain of rice, mix slurry deep or light moderate, unsuitable too urgent, the use amount of the wintercherry of different PH is slightly different, rationally adds according to actual conditions; The fermentation time of yellow thumbnail is relevant with fermentation humiture, and temperature height fermentation time is shorter, and the low fermentation time of temperature is long, specifically judges whether to stop fermentation according to the upgrowth situation of mould on thumbnail; During the thumbnail using pickling spices to ferment, thumbnail is stained with a little condiment more as far as possible, and ensure to be stained with material evenly, the thumbnail being stained with condiment is put into earthen container when storing, the difference of sesame oil amount is added needed for the difference of altar internal clearance causes, guarantee that sesame oil covers thumbnail completely, by fermented bean curd and air exclusion, anti-oxidation.
Claims (6)
1. a spicy hot bean curd breast preparation method, is characterized in that comprising following operation:
Prepared by A, tofu product: screening full grains, the one-level soya bean of color light through immersions, defibrination, centrifugally to remove slag, mashing off, wintercherry select slurry, squeeze anhydrate after bean curd shaping;
B, thumbnail make: above-mentioned fresh bean curd is cut into length and width and is 5 ~ 6cm, thickness is the thumbnail of 2 ~ 3cm, then thumbnail and turmeric is together put into boiling water and boils, and pull out after thumbnail turns yellow;
C, thumbnail ferment: be positioned on the bamboo hedge of clean dry by arrangement neat for above-mentioned well-done yellow thumbnail, put rear tulle well to cover and be placed in culturing room and preserve, yellow thumbnail directly utilizes the mucor in air and rhizopus to carry out nature inoculation, and fermentation time is 5 ~ 15 days;
D, condiment preparation: get quality good and the tsaoko of drying, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum, the quality proportioning of described tsaoko, anise, ginger, Chinese prickly ash, fennel, Semen Coriandri, capsicum is 2:2:2:1:2:2:25, mixed powder is worn into stand-by after being mixed by above-mentioned material, then selective finishing salt, it mixed with mixed powder, the quality proportioning of described mixed powder and purified salt is 3:1;
Pickling of E, fermented bean curd: the above-mentioned condiment mixed is placed in bigbore open-top receptacle, sprinkle white wine condiment is infiltrated, then the thumbnail that prior fermentation is good is positioned over material loading in spice container, guarantee that condiment is stained with uniformly in each face of thumbnail, then the thumbnail being stained with condiment to be positioned over through high-temperature sterilization and in the earthen container of drying, in container, sesame oil is added when container fills with, by fermented bean curd and air exclusion, anti-oxidation;
F, finished product fermented bean curd: be positioned over shady and cool ventilation place and altar within more than 320 days, can be opened filling with the earthen container pickling thumbnail eat.
2. spicy hot bean curd breast preparation method according to claim 1, it is characterized in that: in described steps A, described soya bean need soak 12 hours, the juice that the described wintercherry for selecting slurry is gone out by drop after making bean curd, when proper temperature, formed by the lactic acid bacteria spontaneous fermentation of self, its pH value is 5.8 ~ 6.2.
3. spicy hot bean curd breast preparation method according to claim 1, it is characterized in that: in described step B, the quality proportioning of described thumbnail and turmeric is 500:1.
4. spicy hot bean curd breast preparation method according to claim 1, it is characterized in that: in described step C, the fermentation time of described yellow thumbnail is 10 days.
5. spicy hot bean curd breast preparation method according to claim 1, is characterized in that: in described step e, often pickles 100kg thumbnail, need the condiment that 24kg mixes, 1 ~ 1.5kg white wine.
6. spicy hot bean curd breast preparation method according to claim 1, is characterized in that: in described step e, can place the thumbnail that 28 ~ 30kg has been stained with condiment, needing the sesame oil of interpolation 6 ~ 7.5kg simultaneously when each earthen container for placing thumbnail fills with.
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| CN105475511A (en) * | 2015-12-09 | 2016-04-13 | 云南牟定小虹帽经贸有限公司 | Processing method of fermented bean curd |
| CN106212706A (en) * | 2016-07-28 | 2016-12-14 | 湖南至善食品有限公司 | A kind of processing method of Liuyang mold bean curd Keep the quality and freshness |
| CN107125327A (en) * | 2017-05-03 | 2017-09-05 | 张敬涛 | A kind of bean product production system |
| CN107372854A (en) * | 2017-08-17 | 2017-11-24 | 安顺市平坝区万佳农产品开发有限公司 | A kind of flavor mold bean curd |
| CN108354016A (en) * | 2018-03-27 | 2018-08-03 | 陈美� | Flavor shelf-stable natural bean-curd breast and preparation method thereof |
| CN111616230A (en) * | 2020-06-19 | 2020-09-04 | 四川欧润食品有限公司 | Novel fermentation process for bean products |
| CN112425725A (en) * | 2020-11-27 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Production and processing method of fermented bean curd |
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