CN105360340A - Making method of mildewed tofu - Google Patents
Making method of mildewed tofu Download PDFInfo
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- CN105360340A CN105360340A CN201510812557.XA CN201510812557A CN105360340A CN 105360340 A CN105360340 A CN 105360340A CN 201510812557 A CN201510812557 A CN 201510812557A CN 105360340 A CN105360340 A CN 105360340A
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Abstract
The invention relates to a making method of mildewed tofu. The method provided by the invention for making mildewed tofu is not affected by weather. The mildewed tofu made by the method has a cream yellow surface, uniform color, neat block shape, even thickness, delicate texture, delicious taste, appropriate degree of saltiness, and no peculiar smell. At the same time, the mildewed tofu made by the method provided by the invention has physical and chemical indicators and health indicators in line with the relevant industry standards.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of mold bean curd.
Background technology
Mold bean curd has another name called fermented bean curd, fermented bean curd etc., being common a kind of Han nationality special bean product, is the traditional food that Chinese people like, containing the amino acid required for multiple human body, mineral matter and B family vitamin, nutritive value is very high, has appetizing, reduces internal heat, the function of seasoning.Mold bean curd can be divided into white, red, green grass or young crops three kinds usually: white mold bean curd does not add red colouring agent for food, also used as a Chinese medicine when producing, and makes it keep true qualities; Mold bean curd base adds red colouring agent for food, also used as a Chinese medicine and red mold bean curd; Cyan mold bean curd refers to smelly mold bean curd, and also known as green grass or young crops side, it adds bitter pulp-water, salt solution in curing process, in pea green look.Mold bean curd ferments in manufacturing process, protease and the bacterium be attached on mycoderma slowly penetrate into the inside of bean curd base, are each seed amino acid and free fatty gradually, after 3 months to half a year by breaks down proteins, the fermented bean curd of crisp pastry exquisiteness has just been carried out, and flavour deliciousness is agreeable to the taste.
At present, the conventional fabrication method of mold bean curd is subject to the impact of weather.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of preparation method of mold bean curd.The method is adopted to make the impact of mold bean curd not climate.
For achieving the above object, the technical solution used in the present invention is as follows:
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, dice;
B. steps A gained is placed in the closed container being covered with straw and places, until surface grows the long white mould of 0.8-1.2cm;
C. pull out after the handy grain neutral spirit of step B institute being soaked 1-2 second;
D. step C gained is evenly sprinkled condiment, be placed in container, sealing 3-4 month, obtains described mold bean curd.
Mold bean curd has another name called fermented bean curd, fermented bean curd etc., being common a kind of Han nationality special bean product, is the traditional food that Chinese people like, containing the amino acid required for multiple human body, mineral matter and B family vitamin, nutritive value is very high, has appetizing, reduces internal heat, the function of seasoning.
Described white mould refers to the mold colony of white.
Grain neutral spirit is with various grains such as Chinese sorghum, corn, rice, glutinous rice, barley, wheat, millet, highland barleys for raw material, after saccharification, fermentation, adopts the white wine of distillating method brew.
Further, the length of side of square described in steps A is 1.4-1.55cm.
Further, in closed container described in step B, temperature is 19-22 DEG C.
Further, the alcoholic strength of grain neutral spirit described in step C is 30-53%vol.Alcoholic strength refers to 20 DEG C time, the milliliter number containing ethanol (alcohol) in 100 milliliters of white wine, the i.e. percentage of volume (capacity).
Further, the temperature of grain neutral spirit described in step C is 58-62 DEG C.
Further, grain neutral spirit described in step C is corn wine.Corn wine also claims maize wine, and be mainly that liquor-making raw material is brewageed and formed with corn, corn wine outward appearance is orange-yellow, clear, free from admixture foreign matter, vinosity sweet-smelling, sweet flavor.Corn wine is nutritious, and fragrance is refreshing.
Further, condiment described in step D is made up of following content of component: salt 15-25 part, konjaku flour 6-9 part, Chinese prickly ash 2-4 part, white sugar 2-3 part, chickens' extract 1-3 part and orange peel foam 2-3 part.
Further, container described in step D is crock or porcelain altar.
Advantageous Effects of the present invention is:
The method of the invention is adopted to make mold bean curd not by the impact of weather.The mold bean curd surface adopting the method to make is milk yellow, uniform color; Block shape is neat, thickness is even, quality is fine and smooth; Flavour is fragrant beautiful, and the degree of saltiness is suitable for, free from extraneous odour.Meanwhile, physical and chemical index and the sanitary index of the mold bean curd adopting the method to make meet relevant industries standard.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the invention are described in detail.
Embodiment 1
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.4cm;
B. steps A gained being placed in temperature is place in the closed container being covered with straw of 22 DEG C, until surface grows the long white mould of 1.2cm;
C. by step B the corn wine of handy temperature to be the alcoholic strength of 62 DEG C be 30%vol soak 1 second after pull out;
D. step C gained is evenly sprinkled condiment, be placed in porcelain altar, seal 4 months, obtain described mold bean curd.
Condiment described in step D is made up of following component: salt 25g, konjaku flour 6g, Chinese prickly ash 4g, white sugar 3g, chickens' extract 1g and orange peel foam 3g.
Make when summer becomes a fine day.
Embodiment 2
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.55cm;
B. steps A gained being placed in temperature is place in the closed container being covered with straw of 22 DEG C, until surface grows the long white mould of 0.8cm;
C. by step B the corn wine of handy temperature to be the alcoholic strength of 58 DEG C be 30%vol soak 2 seconds after pull out;
D. step C gained is evenly sprinkled condiment, be placed in crock, seal 3 months, obtain described mold bean curd.
Condiment described in step D is made up of following component: salt 15g, konjaku flour 9g, Chinese prickly ash 2g, white sugar 3g, chickens' extract 3g and orange peel foam 2g.
In overcast and rainy making in autumn.
Embodiment 3
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.5cm;
B. steps A gained being placed in temperature is place in the closed container being covered with straw of 21 DEG C, until surface grows the long white mould of 1.0cm;
C. by step B the corn wine of handy temperature to be the alcoholic strength of 60 DEG C be 42%vol soak 1 second after pull out;
D. step C gained is evenly sprinkled condiment, be placed in crock, seal 3 months, obtain described mold bean curd.
Condiment described in step D is made up of following component: salt 20g, konjaku flour 8g, Chinese prickly ash 3g, white sugar 2g, chickens' extract 2g and orange peel foam 3g.
Make when the cloudy day in winter.
Comparative example 1
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.45cm;
B. steps A gained being placed in temperature is place 7 days in the closed container being covered with straw of 19-22 DEG C;
C. by step B the corn wine of handy temperature to be the alcoholic strength of 60 DEG C be 40%vol soak 1 second after pull out;
D. step C gained is evenly sprinkled condiment, be placed in porcelain altar, seal 4 months, obtain described mold bean curd.
Condiment described in step D is made up of following component: salt 18g, konjaku flour 7g, Chinese prickly ash 3g, white sugar 2g, chickens' extract 2g and orange peel foam 3g.
Make when fine day in winter.
Comparative example 2
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.48cm;
B. steps A gained being placed in temperature is place in the closed container being covered with straw of 20 DEG C, until surface grows the long white mould of 0.9cm;
C. by step B the corn wine of handy temperature to be the alcoholic strength of 61 DEG C be 52%vol soak 2 minutes after pull out;
D. step C gained is evenly sprinkled condiment, be placed in crock, seal 3 months, obtain described mold bean curd.
Condiment described in step D is made up of following component: salt 119g, konjaku flour 6g, Chinese prickly ash 4g, white sugar 3g, chickens' extract 1g and orange peel foam 3g.
Make when the rainy day in spring.
Comparative example 3
A preparation method for mold bean curd, its concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, is cut into the square that the length of side is 1.51cm;
B. steps A gained being placed in temperature is place in the closed container being covered with straw of 22 DEG C, until surface grows the long white mould of 1.2cm;
C. step B gained is evenly sprinkled condiment, be placed in crock or porcelain altar, seal 3 months, obtain described mold bean curd.
Condiment described in step C is made up of following content of component: salt 19g, konjaku flour 6g, Chinese prickly ash 4g, white sugar 3g, chickens' extract 1g and orange peel foam 2g.
Make time overcast and rainy with summer.
Comparative example 4
With publication number for mold bean curd described in the application for a patent for invention of CN104839348A and method prepare mold bean curd.
The formula of this mold bean curd is: bean curd 120 parts, 40 parts, fermented soya bean, salt 10 parts, 4 parts, Chinese prickly ash, white granulated sugar 1.2 parts and orange peel foam 12 parts.
The preparation method of this mold bean curd is:
A. stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;
B. ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be placed in fermenting cellar, controlling fermentation indoor temperature is 33 DEG C, ferments 7 days;
C. immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52%vol carries out immersion treatment, soak time is 2 minutes;
D. batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;
E. finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross fermented soya bean, seal and namely obtain described mold bean curd after 10 days.
Make when the cloudy day in winter.
Subjective appreciation
In surrounding area, inventor place, select 42 tasters, the mold bean curd prepared embodiment 1-3 and comparative example 1-4 carries out the sensory evaluation of color and luster, tissue morphology, flavour smell aspect, and test result is as shown in the table:
Color and luster is evaluated:
1) surface is in milk yellow, uniform color, obtains 15 points;
2) all color and lusters are uneven, take the circumstances into consideration button 5-10 and divide;
3) color and luster is obviously uneven, cancels and judges qualification.
Tissue morphology is evaluated:
1) block shape is neat, thickness is even, quality is fine and smooth, obtains 25 points;
2) all piece shape is irregular or became uneven is even or quality is fine and smooth, take the circumstances into consideration button 1-10 divide;
3) obviously block shape is irregular or became uneven is even or quality is coarse, and button 10-20 divides.
Flavour odor gradings:
1) flavour is fragrant beautiful, and the degree of saltiness is suitable for, free from extraneous odour, obtains 60 points;
2) there is following situations: flavour owes delicious, partially salty or partially light, take the circumstances into consideration button 1-20 and divide;
3) evil assorted highly seasoned, over-salty or excessively light, detain 30 points.
From above result, the mold bean curd surface that the method for the invention makes is milk yellow, uniform color; Block shape is neat, thickness is even, quality is fine and smooth; Flavour is fragrant beautiful, and the degree of saltiness is suitable for, free from extraneous odour.Prove thus, adopt the method to make mold bean curd not by the impact of weather.
Physics and chemistry and sanitary analysis
The mold bean curd prepared embodiment 1-3 and comparative example 1-4 carries out the content of moisture, amino-acid nitrogen, water soluble protein, total acid and salt; Meanwhile, the content of total arsenic of the mold bean curd that testing example 1-3 and comparative example 1-4 prepares, lead, aflatoxin B1 and coliform, test result is as shown in the table:
Remarks: the content of moisture, amino-acid nitrogen, water soluble protein, total acid and salt measures according to " fermented bean curd new standard SB/T10170-2007 ", the content of total arsenic, lead, aflatoxin B1 and coliform measures according to " the analytical method GB/T5009.52-2003 of Fermented bean product sanitary standard ".
From the above results, the physical and chemical index of mold bean curd that makes of embodiment 1-3 and sanitary index meet relevant industries standard.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, those of ordinary skill in the art is to be understood that, can modify to technical scheme or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. a preparation method for mold bean curd, is characterized in that, concrete steps are:
A. cooling after immersion after being cleaned by soya bean, defibrination, some slurry, crouching brain, squeezing are shaped, dice;
B. steps A gained is placed in the closed container being covered with straw and places, until surface grows the long white mould of 0.8-1.2cm;
C. pull out after the handy grain neutral spirit of step B institute being soaked 1-2 second;
D. step C gained is evenly sprinkled condiment, be placed in container, sealing 3-4 month, obtains described mold bean curd.
2. preparation method according to claim 1, is characterized in that: the length of side of square described in steps A is 1.4-1.55cm.
3. preparation method according to claim 1, is characterized in that: in closed container described in step B, temperature is 19-22 DEG C.
4. preparation method according to claim 1, is characterized in that: the alcoholic strength of grain neutral spirit described in step C is 30-53%vol.
5. preparation method according to claim 1, is characterized in that: the temperature of grain neutral spirit described in step C is 58-62 DEG C.
6. preparation method according to claim 1, is characterized in that: grain neutral spirit described in step C is corn wine.
7. preparation method according to claim 1, is characterized in that, condiment described in step D is made up of following content of component: salt 15-25 part, konjaku flour 6-9 part, Chinese prickly ash 2-4 part, white sugar 2-3 part, chickens' extract 1-3 part and orange peel foam 2-3 part.
8. preparation method according to claim 1, is characterized in that: container described in step D is crock or porcelain altar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510812557.XA CN105360340A (en) | 2015-11-20 | 2015-11-20 | Making method of mildewed tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510812557.XA CN105360340A (en) | 2015-11-20 | 2015-11-20 | Making method of mildewed tofu |
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| CN105360340A true CN105360340A (en) | 2016-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510812557.XA Pending CN105360340A (en) | 2015-11-20 | 2015-11-20 | Making method of mildewed tofu |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691660A (en) * | 2017-05-30 | 2018-02-16 | 李晓旭 | A kind of mold bean curd makes method by hand |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696780A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Process for processing vegetable wrapped fermented bean curds |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN104381469A (en) * | 2014-11-12 | 2015-03-04 | 安顺市西秀区东盛种养殖农民专业合作社 | Preparation method of mildewed tofu |
| CN104839348A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Mildewed tofu and preparation method thereof |
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
-
2015
- 2015-11-20 CN CN201510812557.XA patent/CN105360340A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696780A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Process for processing vegetable wrapped fermented bean curds |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN104381469A (en) * | 2014-11-12 | 2015-03-04 | 安顺市西秀区东盛种养殖农民专业合作社 | Preparation method of mildewed tofu |
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
| CN104839348A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Mildewed tofu and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691660A (en) * | 2017-05-30 | 2018-02-16 | 李晓旭 | A kind of mold bean curd makes method by hand |
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Application publication date: 20160302 |
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