CN105325570A - Processing technology of fermented bean curd - Google Patents
Processing technology of fermented bean curd Download PDFInfo
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- CN105325570A CN105325570A CN201510817698.0A CN201510817698A CN105325570A CN 105325570 A CN105325570 A CN 105325570A CN 201510817698 A CN201510817698 A CN 201510817698A CN 105325570 A CN105325570 A CN 105325570A
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- bean curd
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- fermented bean
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Abstract
The invention discloses a processing technology of fermented bean curd and relates to the field of food processing. The processing technology comprises two technological steps including bean curd fermentation and condiment preparation. The fermented bean curd with high safety and no harm to a human body is made in a pure-natural handmade manner under the condition of no additive, and bean curd is exposed to blazing sun before fermentation, so that harmful bacteria can be killed; a honeysuckle layer is laid on bean curd in a sealing step of the processing technology, the cold-natured honeysuckle is in inter-restriction with heat-natured red chili powder, fire clearing and toxin removing functions can be realized, and fire clearing and disease curing are facilitated.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing technology of fermented bean curd.
Background technology
Fermented bean curd is also known as fermented bean curd, Han nationality's Traditional Folk cuisines that China spreads thousands of years, because its mouthfeel is good, nutrition is high, smell have strand smelly, tasting special fragrance liking deeply by Chinese common people and the south east asia people, is unfailing delicious food together.
Along with the raising of living standards of the people and the development of national economy, the quality requirement of people to fermented bean curd is more and more higher.Fermented bean curd is to fine finishining aspect development such as low salinization, nutrient laden, convenient purification, seriations.We have reason to believe, this national special product of fermented bean curd will obtain larger development.
There is the production of fermented bean curd current China various places, although they are due to not of uniform size, batching is different, and variety name is various, and producing principle is mostly identical.First soybean is made bean curd, then pressed compact is divided into fritter, puts and can connect the very strong head mold of prolease activity or mucoraceous bacterial classification in tub, then just enters fermentation and salts down the base phase.Finally according to the requirement of different cultivars, in addition Monascus ruber, saccharomycete, aspergillus oryzae etc. carry out sealing and preserve.The peculiar flavour of fermented bean curd is exactly formed in fermentation storage.Microorganism secretion goes out various enzyme in the meantime, the amino acid impelling the breaks down proteins in bean curd base to become to be of high nutritive value and some flavor substances.
But exist in processing processing procedure of the prior art and add too much as many unsafe additive components such as anticorrisive agents, and medicinal material effectively can not be combined with food materials and reach some defects such as effect that get rid of illness.
Summary of the invention
It is manual that problem to be solved by this invention is to provide a kind of pure natural, do not add any additive component and the fermented bean curd manufacture craft getting rid of illness and detoxify that combines with medicinal material.
To achieve these goals, the technical scheme that the present invention takes for: the processing technology of a kind of fermented bean curd provided, comprises the steps:
(1) beans mansion fermentation: bean curd 500g is cut into the square small curd block being about 2-2.5cm, shines 8-10 hour under being put in sunlight, then relay in flat terrine and arrange, cover lid, outside preservative film seals terrine, terrine is put in bubble chamber inside holding, places 15-18 days;
(2) flavoring configuration: salt 50g, head of garlic 100g, ginger 100g, Paprika 25g and sesame oil 500ml mix well, bean curd after fermentation is gone to osculum ceramic jar, flavoring drenches on bean curd, oil cap crosses bean curd, above oil, spread one deck honeysuckle, then cover ceramic jar sealing of lid a period of time.
Preferably, the ceramic jar of described step (1) is that purple sand pug is fired and formed, wherein purple clay content (mass fraction) be 96-97%, coarse sand 2-2.5%, steel sand 2-2.5%.
Preferably, in described step (2), the time of sealing is 25-30 days.
Adopt technical scheme of the present invention, manual by a kind of pure natural, security is made high under the condition without any additive, to the fermented bean curd goods of health without harm, and bean curd can kill harmful bacterial classification through solar exposure before fermentation, and this processing technology in sealing step above bean curd layer overlay honeysuckle, its genus is cold, with the hot restriction or checking relation in five elements of Paprika, can play relieve inflammation or internal heat, function of detoxifying, help relieve inflammation or internal heat and get rid of illness.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
embodiment 1:
(1) beans mansion fermentation: bean curd 500g is cut into the square small curd block being about 2.2cm, shines 9 hours under being put in sunlight, then relays in flat terrine and arrange, cover lid, outside preservative film seals terrine, terrine is put in bubble chamber inside holding, places 17 days;
(2) flavoring configuration: salt 50g, head of garlic 100g, ginger 100g, Paprika 25g and sesame oil 500ml mix well, bean curd after fermentation is gone to osculum ceramic jar, flavoring drenches on bean curd, oil cap crosses bean curd, above oil, spread one deck honeysuckle, then cover ceramic jar sealing of lid 30 days.
Based on above-mentioned, the present invention is manual by a kind of pure natural, security is made high under the condition without any additive, to the fermented bean curd goods of health without harm, and bean curd can kill harmful bacterial classification through solar exposure before fermentation, and this processing technology in sealing step above bean curd layer overlay honeysuckle, its genus is cold, with the hot restriction or checking relation in five elements of Paprika, can play relieve inflammation or internal heat, function of detoxifying, help relieve inflammation or internal heat and get rid of illness.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. a processing technology for fermented bean curd, is characterized in that, comprises the steps:
(1) beans mansion fermentation: bean curd 500g is cut into the square small curd block being about 2-2.5cm, shines 8-10 hour under being put in sunlight, then relay in flat terrine and arrange, cover lid, outside preservative film seals terrine, terrine is put in bubble chamber inside holding, places 15-18 days;
(2) flavoring configuration: salt 50g, head of garlic 100g, ginger 100g, Paprika 25g and sesame oil 500ml mix well, bean curd after fermentation is gone to osculum ceramic jar, flavoring drenches on bean curd, oil cap crosses bean curd, above oil, spread one deck honeysuckle, then cover ceramic jar sealing of lid a period of time.
2. the processing technology of a kind of fermented bean curd according to claim 1, is characterized in that: the ceramic jar of described step (1) is that purple sand pug is fired and formed, wherein purple clay content (mass fraction) be 96-97%, coarse sand 2-2.5%, steel sand 2-2.5%.
3. the processing technology of a kind of fermented bean curd according to claim 1, is characterized in that: in described step (2), the time of sealing is 25-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817698.0A CN105325570A (en) | 2015-11-24 | 2015-11-24 | Processing technology of fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817698.0A CN105325570A (en) | 2015-11-24 | 2015-11-24 | Processing technology of fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325570A true CN105325570A (en) | 2016-02-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510817698.0A Pending CN105325570A (en) | 2015-11-24 | 2015-11-24 | Processing technology of fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325570A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839347A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Honeysuckle sufu and preparation method thereof |
-
2015
- 2015-11-24 CN CN201510817698.0A patent/CN105325570A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839347A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Honeysuckle sufu and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 江汉湖 主编: "《食品微生物学》", 31 August 2002, 中国农业出版社 * |
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Application publication date: 20160217 |
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