CN105341177A - Canned fermented bean curd and preparing method thereof - Google Patents
Canned fermented bean curd and preparing method thereof Download PDFInfo
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- CN105341177A CN105341177A CN201510816675.8A CN201510816675A CN105341177A CN 105341177 A CN105341177 A CN 105341177A CN 201510816675 A CN201510816675 A CN 201510816675A CN 105341177 A CN105341177 A CN 105341177A
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Abstract
The invention discloses a canned fermented bean curd and a preparing method thereof. The canned fermented bean curd includes 30-40 parts of peasant bean curd, 30-40 parts of alpine chilli, 10-20 parts of rice wine, 10-20 parts of edible oil, 0.1-0.5 part of Chinese prickly ash, 2-3 parts of raw ginger, 2-3 parts of garlic, 0.5-1 part of monosodium glutamate, 1-2 parts of edible salt, and 0.5-1 part of an edible additive. The preparation method of the fermented bean curd comprises selection, soaking, dicing, insolation, fermentation, material preparation, mixing, smearing, canning, charging, and mouth sealing; the fermented bean curd prepared by the process steps has unique and delicious taste, has the shelf life prolonged, and meets the all-round needs of people.
Description
Technical field
The present invention relates to fermented bean curd and preparation method thereof, particularly relate to a kind of canned bean-curd breast and preparation method thereof.
Background technology
Fermented bean curd, also known as fermented bean curd, is first make bean curd embryo with raw materials such as soybean, yellow rice wine, liquor made from sorghum, red colouring agent for food, also used as a Chinese medicine, and recycling Mucor is seeded on bean curd embryo and makes through fermentation.Fermented bean curd kind is more, delicious in taste, and have except the greasy effect of raw meat solution, traditional way directly uses primary raw material bean curd, add after fermentation batching and condiment through pickling and get final product.But the fermented bean curd taste that this processing mode obtains is single, the shelf-life is short.In view of above-mentioned defect, be necessary that designing a kind of canned bean-curd breast and preparation method thereof solves problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides a kind of canned bean-curd breast and preparation method thereof, solves the problem that fermented bean curd taste is single, the shelf-life is short.
In order to solve the problem, technical scheme of the present invention is a kind of canned bean-curd breast, and it comprises farmers' bean curd 30-40 part, high taberpsychine 30-40 part, rice wine 10-20 part, edible oil 10-20 part, Chinese prickly ash 0.1-0.5 part, ginger 2-3 part, garlic 2-3 part, monosodium glutamate 0.5-1 part, edible salt 1-2 part, edible additive 0.5-1 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Further, described step 2) in cold water temperature be 4 DEG C-6 DEG C.
Further, described step 5) in fermenting cellar temperature be 25 DEG C-27 DEG C.
Further, described step 6) in refrigerator-freezer temperature be set as 4 DEG C-6 DEG C.
Beneficial effect of the present invention: farmers''s bean curd first makes it suck enough water by soaking, then carry out being exposed to the sun and wherein most of moisture spued, the bean curd that obtained internal structure is loose, farmers''s bean curd surface smear will be puddled uniform thick chilli sauce and material powder, abundant absorption condiment, soak by using rice wine, avoid scattering and disappearing of farmers''s bean curd mouthfeel, chilli oil is used to float on above rice wine, play the effect sealing and guarantee the quality, fermented bean curd special taste, deliciousness that the method is obtained, extend the shelf-life, meet the demand that people are multi-faceted.
Accompanying drawing explanation
Fig. 1 is the flow chart of canned bean-curd of the present invention breast and preparation method thereof
Detailed description of the invention
Embodiment 1
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 30 parts, high taberpsychine 30 parts, 10 parts, rice wine, edible oil 10 parts, 0.1 part, Chinese prickly ash, 2 parts, ginger, 2 parts, garlic, monosodium glutamate 0.5 part, edible salt 1 part, edible additive 0.5 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 4 DEG C, described step 5) in fermenting cellar temperature be 25 DEG C, described step 6) in refrigerator-freezer temperature be set as 4 DEG C.
Embodiment 2
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 35 parts, high taberpsychine 35 parts, 15 parts, rice wine, edible oil 15 parts, 0.3 part, Chinese prickly ash, 2.5 parts, ginger, 2.5 parts, garlic, monosodium glutamate 0.75 part, edible salt 1.5 parts, edible additive 0.75 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 5 DEG C, described step 5) in fermenting cellar temperature be 26 DEG C, described step 6) in refrigerator-freezer temperature be set as 5 DEG C.
Embodiment 3
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 40 parts, high taberpsychine 40 parts, 20 parts, rice wine, edible oil 20 parts, 0.5 part, Chinese prickly ash, 3 parts, ginger, 3 parts, garlic, monosodium glutamate 1 part, edible salt 2 parts, edible additive 1 part.
Of the present invention, the production method of described canned bean-curd breast is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 6 DEG C, described step 5) in fermenting cellar temperature be 27 DEG C, described step 6) in refrigerator-freezer temperature be set as 6 DEG C.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (5)
1. a canned bean-curd breast, is characterized in that comprising farmers' bean curd 30-40 part, high taberpsychine 30-40 part, rice wine 10-20 part, edible oil 10-20 part, Chinese prickly ash 0.1-0.5 part, ginger 2-3 part, garlic 2-3 part, monosodium glutamate 0.5-1 part, edible salt 1-2 part, edible additive 0.5-1 part.
2. canned bean-curd breast preparation method according to claim 1, it is characterized in that, the method comprises the following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
3. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 2) in cold water temperature be 4 DEG C-6 DEG C.
4. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 5) in fermenting cellar temperature be 25 DEG C-27 DEG C.
5. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 6) in refrigerator-freezer temperature be set as 4 DEG C-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510816675.8A CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510816675.8A CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparing method thereof |
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| CN105341177A true CN105341177A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510816675.8A Pending CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035710A (en) * | 2016-06-03 | 2016-10-26 | 榕江县寨蒿侗家风味食品有限公司 | Pickling method of bean curd slices |
| CN106135446A (en) * | 2016-06-30 | 2016-11-23 | 贞丰县马氏丰味食品有限责任公司 | A kind of fermented bean curd and preparation method thereof |
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| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
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2015
- 2015-11-20 CN CN201510816675.8A patent/CN105341177A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
Non-Patent Citations (1)
| Title |
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| 王迪轩等: "作坊式豆腐乳制作法 ", 《农村新技术》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035710A (en) * | 2016-06-03 | 2016-10-26 | 榕江县寨蒿侗家风味食品有限公司 | Pickling method of bean curd slices |
| CN106035710B (en) * | 2016-06-03 | 2019-11-19 | 榕江县寨蒿侗家风味食品有限公司 | A kind of bean curd method for salting |
| CN106135446A (en) * | 2016-06-30 | 2016-11-23 | 贞丰县马氏丰味食品有限责任公司 | A kind of fermented bean curd and preparation method thereof |
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Application publication date: 20160224 |