CN105475511A - Processing method of fermented bean curd - Google Patents
Processing method of fermented bean curd Download PDFInfo
- Publication number
- CN105475511A CN105475511A CN201510905823.3A CN201510905823A CN105475511A CN 105475511 A CN105475511 A CN 105475511A CN 201510905823 A CN201510905823 A CN 201510905823A CN 105475511 A CN105475511 A CN 105475511A
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- bean curd
- parts
- processing method
- fermented bean
- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a processing method of fermented bean curd, and belongs to the technical field of food processing. The processing method comprises following steps: soya bean without impurities is immersed for 8 to 9h, and then is subjected to pulp making, pulp filtering, high temperature pulp boiling, curdling and curing when pulp is cooled to 56 DEG C, standing, and pressing and water removing so as to obtain bean curd; water of bean curd is removed via leaching, bean curd is cut into pieces, and is inoculated with mucor or rhizopus, and mao-tofu is obtained via cultivation and fermentation; the mao-tofu is dried in the air, is coated with a seasoning, and is delivered into a container; and a mixed oil is added, and pickling is carried out. The appearance is glossy and bright-colored, and taste is thick, fresh, and tender.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of processing method of fermented bean curd.
Background technology
Fermented bean curd be the people than one of preferable food, its bean curd of fermented made with soya bean is for major ingredient, and be stained with after bean curd of fermented can being soaked in oil and wrap seasoning matter and load terrine in neat formationly, injection rape oil makes it cover fermented bean curd, and then sealed type storage 4-6 months is edible.Also wine fermented bean curd can be made as stated above by after bean curd of fermented a little airing.There is following shortcoming in existing fermented bean curd: one is too soft glutinous; Two is that stirred water is too many, the taste of mouthfeel deflection bean curd with odor.Therefore, process the better fermented bean curd of mouthfeel and become the technical barrier needing solution badly.
Summary of the invention
The object of this invention is to provide the good fermented bean curd of a kind of mouthfeel.
The technical solution used in the present invention is a kind of processing method of fermented bean curd, comprise the following steps: choose free from admixture soybean soaking 8-9 hour, then toothed oak slurry (squeezing slurry), drop slurry, high temperature mashing off, cold slurry to 56 degree time point slurry solidify, open up base, compacting removal moisture, obtain bean curd; Get bean curd, drain well, stripping and slicing, then inoculate mucor or rhizopus, cultivation and fermentation is bean curd of fermented, and airing, wraps condiment, puts into container, injects modulation oil, pickles.
As preferably, described condiment is made up of the component of following parts by weight: chilli powder 2 ~ 8 parts, zanthoxylum powder 2 ~ 8 parts, medlar powder 2 ~ 8 parts, Icing Sugar 1 ~ 5 part, lily root flour 1 ~ 5 part and salt 3 ~ 8 parts.
As preferably, described condiment is made up of the component of following parts by weight: chilli powder 5 parts, zanthoxylum powder 3 parts, medlar powder 3 parts, Icing Sugar 3 parts, lily root flour 3 parts and salt 4 parts.
In condiment, add medlar powder, color and luster can be made more bright-coloured, and taste is better; After adding Icing Sugar, can carry fresh, but sugariness being slightly high, by adding lily root flour adjustment, sweet soapy feeling can being avoided by lily root flour astringent taste a little.Whole seasoning component interacts, and giving off a strong fragrance is fresh and tender more can to make the taste of fermented bean curd.
As preferably, the preparation method of described modulation oil comprises the following steps: by linseed oil, rapeseed oil, prinsepia utilis royle oil, mixing.
As preferably, for making the taste of fermented bean curd better better, be more beneficial to the long-term preservation of fermented bean curd, described linseed oil, rapeseed oil and prinsepia utilis royle oil by weight equal proportion mix.
Present invention also offers a kind of fermented bean curd of processing method gained of fermented bean curd.
Beneficial effect of the present invention is:
(1) gloss appearance is bright-coloured, and taste giving off a strong fragrance is fresh and tender.(2) the present invention does not add chemical preservative, can preserve for a long time, and the shelf-life can reach more than 2 years.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1
Choose free from admixture soybean soaking 8-9 hour, then toothed oak slurry, drop slurry, high temperature mashing off, cold slurry to 56 degree time point slurry solidify, open up base, compacting removal moisture, obtain bean curd;
Get bean curd, drain well, stripping and slicing, then inoculate mucor or rhizopus, cultivation and fermentation is bean curd of fermented, and airing, wraps condiment, puts into container, and inject modulation oil, pickle, packaging, obtains finished product.
Wherein, condiment is made up of the component of following parts by weight: get chilli powder 5 parts, zanthoxylum powder 3 parts, medlar powder 3 parts, Icing Sugar 3 parts, after lily root flour 3 parts and salt 4 parts mix, to obtain final product.
The preparation method of modulation oil comprises the following steps: by weight, after linseed oil, rapeseed oil, the mixing of prinsepia utilis royle oil equal proportion, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste giving off a strong fragrance is fresh and tender, micro-taste being with or without bean curd with odor.24 months shelf-lifves.
Embodiment 2
Choose free from admixture soybean soaking 8-9 hour, then toothed oak slurry, drop slurry, high temperature mashing off, cold slurry to 56 degree time point slurry solidify, open up base, compacting removal moisture, obtain bean curd;
Get bean curd, drain well, stripping and slicing, then inoculate mucor or rhizopus, cultivation and fermentation is bean curd of fermented, and airing, wraps condiment, puts into container, and inject modulation oil, pickle, packaging, obtains finished product.
Wherein, condiment is made up of the component of following parts by weight: get chilli powder 8 parts, zanthoxylum powder 8 parts, medlar powder 8 parts, Icing Sugar 5 parts, after lily root flour 5 parts and salt 8 parts mix, to obtain final product.
The preparation method of modulation oil comprises the following steps: by weight, after linseed oil, rapeseed oil, the mixing of prinsepia utilis royle oil equal proportion, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste giving off a strong fragrance is fresh and tender, micro-taste being with or without bean curd with odor.24 months shelf-lifves.
Embodiment 3
Choose free from admixture soybean soaking 8-9 hour, then toothed oak slurry, drop slurry, high temperature mashing off, cold slurry to 56 degree time point slurry solidify, open up base, compacting removal moisture, obtain bean curd;
Get bean curd, drain well, stripping and slicing, then inoculate mucor or rhizopus, cultivation and fermentation is bean curd of fermented, and airing, wraps condiment, puts into container, and inject modulation oil, pickle, packaging, obtains finished product.
Wherein, condiment is made up of the component of following parts by weight: get chilli powder 2 parts, zanthoxylum powder 2 parts, medlar powder 2 parts, Icing Sugar 1 part, after lily root flour 1 part and salt 3 parts mix, to obtain final product.
The preparation method of modulation oil comprises the following steps: by weight, after linseed oil, rapeseed oil, the mixing of prinsepia utilis royle oil equal proportion, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste giving off a strong fragrance is fresh and tender, micro-taste being with or without bean curd with odor.24 months shelf-lifves.
Five-spice powder in above-described embodiment is commercially available prod.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (6)
1. a processing method for fermented bean curd, is characterized in that: comprise the following steps: choose free from admixture soybean soaking 8-9 hour, and then toothed oak slurry, drop slurry, high temperature mashing off, cold slurry to 56 degree time point slurry solidify, open up base, compacting removal moisture, obtain bean curd; Get bean curd, drain well, stripping and slicing, then inoculate mucor or rhizopus, cultivation and fermentation is bean curd of fermented, and airing, wraps condiment, puts into container, injects modulation oil, pickles.
2. the processing method of a kind of fermented bean curd according to claim 1, it is characterized in that: described condiment is made up of the component of following parts by weight: chilli powder 2 ~ 8 parts, zanthoxylum powder 2 ~ 8 parts, medlar powder 2 ~ 8 parts, Icing Sugar 1 ~ 5 part, lily root flour 1 ~ 5 part and salt 3 ~ 8 parts.
3. the processing method of a kind of fermented bean curd according to claim 2, is characterized in that: described condiment is made up of the component of following parts by weight: chilli powder 5 parts, zanthoxylum powder 3 parts, medlar powder 3 parts, Icing Sugar 3 parts, lily root flour 3 parts and salt 4 parts.
4. the processing method of a kind of fermented bean curd according to claim 1, is characterized in that: the preparation method of described modulation oil comprises the following steps: by linseed oil, rapeseed oil and prinsepia utilis royle oil, mixing.
5. the processing method of a kind of fermented bean curd according to claim 4, is characterized in that: described linseed oil, rapeseed oil and prinsepia utilis royle oil mix by weight equal proportion.
6. the fermented bean curd of the processing method gained of an a kind of fermented bean curd according to any one of claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905823.3A CN105475511A (en) | 2015-12-09 | 2015-12-09 | Processing method of fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905823.3A CN105475511A (en) | 2015-12-09 | 2015-12-09 | Processing method of fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475511A true CN105475511A (en) | 2016-04-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905823.3A Pending CN105475511A (en) | 2015-12-09 | 2015-12-09 | Processing method of fermented bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509818A (en) * | 2017-08-23 | 2017-12-26 | 韩传怀 | A kind of matrimony vine fermented bean curd and preparation method thereof |
| CN108835271A (en) * | 2018-08-20 | 2018-11-20 | 江南大学 | A kind of preparation method of less salt oil preserved bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579088A (en) * | 2009-06-10 | 2009-11-18 | 万磊 | Bean curd puff containing Chinese medicinal herb |
| 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 |
| CN103355431A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil fermented bean curd |
| CN104068130A (en) * | 2014-05-29 | 2014-10-01 | 严新喜 | Preparation process of fermented bean curds |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
-
2015
- 2015-12-09 CN CN201510905823.3A patent/CN105475511A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101579088A (en) * | 2009-06-10 | 2009-11-18 | 万磊 | Bean curd puff containing Chinese medicinal herb |
| CN103355431A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil fermented bean curd |
| CN104068130A (en) * | 2014-05-29 | 2014-10-01 | 严新喜 | Preparation process of fermented bean curds |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
Non-Patent Citations (1)
| Title |
|---|
| 胡维勤: "《妇科病的自我调养》", 31 January 2015, 安徽科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509818A (en) * | 2017-08-23 | 2017-12-26 | 韩传怀 | A kind of matrimony vine fermented bean curd and preparation method thereof |
| CN108835271A (en) * | 2018-08-20 | 2018-11-20 | 江南大学 | A kind of preparation method of less salt oil preserved bean curd |
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Application publication date: 20160413 |