CN105558082A - Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same - Google Patents
Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same Download PDFInfo
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- CN105558082A CN105558082A CN201510927822.9A CN201510927822A CN105558082A CN 105558082 A CN105558082 A CN 105558082A CN 201510927822 A CN201510927822 A CN 201510927822A CN 105558082 A CN105558082 A CN 105558082A
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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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Abstract
The invention discloses a processing method of chili square fermented bean curd and the chili square fermented bean curd processed by using the processing method, and relates to the field of food processing. The processing method comprises the following steps of A, carrying out first treatment on tofu; B, inoculating; C, firstly fermenting; D, removing the tofu out off shelves and curing; E, draining water; F, adding chili powder; G, bottling and adding seasoning water; H , sealing and carrying out after-ripening fermentation. The chili square fermented bean curd is obtained by adopting the processing method. The chili square fermented bean curd processed by using the processing method, disclosed by the invention, is low-salt, delicious and not salty and is soft but not greasy, sweet but not excessively sweet and chilly but not pungent, the fragrance is pure but not evil, the flavor is unique, and the chili square fermented bean curd is a good product for being eaten together with rice or bread and used as seasoning. During processing, no any components such as chemical red yeast rice are completely inoculated, sealing can be realized without sealing an opening by oil, and the shelf time which is up to 18 months can be ensured.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method of peppery side's fermented bean curd and the peppery side's fermented bean curd with the method processing.
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.
Fermented bean curd is put down, and taste is sweet.Contained composition is close with bean curd.There is effect in appetite-stimulating indigestion-relieving tune.Can be used for poor appetite, infantile indigestion with food retention or infantile malnutrition due to digestive disturbances or intestinalparasites abdominal distension, large loose stool after being ill thin etc.Fermented bean curd is the healthy food that nutritionist praises highly energetically.Its raw material--the dried bean curd bean product that originally nutritive value is very high, protein content reaches 15% ~ 20%, suitable with meat, simultaneously calcareous containing what enrich.Have passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter.Phytic acid because of decomposed by microbial in beans, makes the mineral matter such as iron, zinc that in soybean, absorptivity is very low originally more easily be absorbed by the body.Meanwhile, the unexistent vitamin B12 of general vegetable food due to Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
Process fermented bean curd in prior art, majority is pure fermented bean curd, and about the fermented bean curd of pungent, has plenty of and directly add chilli oil, have plenty of and carry out mucor strain inoculation on capsicum, has plenty of methods such as adopting capsicum water logging.In prior art, the opportunity that capsicum participates in fermentation is different, then pungent, mouthfeel are different.
Summary of the invention
Prior art capsicum participate in fermentation opportunity difference then local flavor is different, the invention provides a kind of chilli face bottling before midway participate in fermentation peppery side's fermented bean curd processing method and with the method processing peppery side's fermented bean curd.
The processing method of peppery side's fermented bean curd, comprises the following steps:
A, bean curd just process: bean curd bean curd is divided into fritter, between block and block spacing put, added;
B, inoculation: each fritter bean curd all accesses bacterial classification suspension;
C, to ferment first: postvaccinal bean curd is placed in koji room and controls humiture and ferment first;
D, undercarriage are pickled: be evenly coated in by salt on bean curd fritter, pickle;
E, drop fall moisture: the bean curd drop after pickling is fallen moisture;
F, add paprika: fall the semi-finished product of moisture at step e drop after, add paprika and mix thoroughly;
G, bottling add condiment material water: the fermented bean curd semi-finished product bottling that will adhere to paprika;
H, sealing and afterripening fermentation: packed by the bottle in step G, leave standstill 2-4 month.
For making the quality of peppery side's fermented bean curd as one, the concrete processing technology of described peppery side's fermented bean curd, comprises the following steps:
A, bean curd just process: bean curd bean curd is divided into fritter, between block and block spacing and thumbnail widely to put, added;
B, inoculation: each fritter bean curd all accesses bacterial classification suspension;
C, to ferment first: postvaccinal bean curd is placed in koji room and controls humiture and ferment first, in special koji room, indoor temperature keeps 28-32 degree Celsius, air themperature 60%-85%, and ferment 40-44 hour first;
D, undercarriage are pickled: be evenly coated on bean curd fritter by the edible salt of bean curd weight 8%-10%, pickle 50-70 minute;
E, drop fall moisture: the bean curd drop after pickling is fallen moisture;
F, add paprika: fall the semi-finished product of moisture at step e drop after, add the paprika of bean curd weight 0.8%-1.2% and mix thoroughly;
G, bottling add condiment material water: the fermented bean curd semi-finished product adhering to paprika are bottled and added condiment material water to not having block fermented bean curd semi-finished product 1-15 millimeter;
H, sealing and afterripening fermentation: packed by the bottle in step G, leave standstill 2-3 month, rotten ferment is ripe, checks, packs, dispatches from the factory.
Bean curd is first carried out inoculation fermentation by the present invention, and then undercarriage is pickled, and fermentation first ensures that protein in bean curd is under the effect of bacterial classification, the amino acid impelling the breaks down proteins in bean curd base to become to be of high nutritive value and some flavor substances; Then add salt to pickle, on the one hand, make fermented bean curd suck saline taste, on the other hand, fermented bean curd block entirety is by fermentation softer, and add after salt pickles a period of time, half-finished epidermis can be hardening a little, for step is below laid a solid foundation; The step that drop herein falls moisture is extremely important, bean curd ferments first, pickle after moisture, its bitter, puckery, salty, if drop does not fall in addition, then cause that products taste is poor, the continuous sweet degree of taste is bad, and drop falls the process of moisture, also by process that unnecessary, the salt drop dissolved in water fall, ensure real less salt, change in traditional fermented bean curd process, salt is the process of important measure of rendering palatable.Mix thoroughly after then adding paprika, paprika contacted with the half-finished surface of fermented bean curd fully, and is adsorbed on half-finished surface as much as possible; The condiment material water added in step G, regulates according to different tastes, changes the past carries out seasoning and envelope bottle method with oil plant.
The quality of bean curd determines the quality of fermented bean curd, for improving the quality of finished product further, bean curd in step, select the black soya bean of protein content more than 38% or soya bean, defibrination after eluriating, soaking, after mashing off heating, with sour halogen point slurry, drainage pressure bag after leaving standstill.
For ensureing that the quality of bean curd is as one, ensure the quality of fermented bean curd, the making of described bean curd is preferably as follows scheme: a, select raw material: select protein content higher than more than 39% high-quality black soya bean, without rotten, infested without going rotten; B, elutriation, immersion: during water temperature 4-10 degree Celsius in winter, bubble 20-28 hour, during water temperature 8-12 degree Celsius in spring and autumn, bubble 15-17 hour, during water temperature 16-24 degree Celsius in summer, soaks 8-12 hour; Soak the water yield with; Soaked standard is after rubbing bean cotyledon, and same beans two bean cotyledon separates, and its contact surface is smooth, overall aobvious fragility; C, defibrination: defibrination also filters with 80-100 eye mesh screen, and the weight ratio of dry beans and soya-bean milk is 1:(12-14); D, mashing off: adopt Steam Heating boiling 4-6 minute; E: select slurry: sour halogen carries out a slurry when soya-bean milk 80-85 degree Celsius, when slow stirring, stops acid adding halogen when protein starts to separate out; Static 18-22 minute; F, drainage: stir and take out the bean curd water of 1/2-5/6; G, pressure bag: the mixture of the bean curd in step F and bean curd water is placed in fine-meshed infantees, compacting, and bean curd thickness is 18-22 millimeter; Bean curd water content reaches 60%-70%.After bean curd water refers to the proteins coagulation of soya-bean milk, the watery thing of precipitation, the watery thing of the also i.e. rear extrusion of pressure bag.
In above-mentioned processing technology, the quality of acid halogen is the bean curd even deciding factor of fermented bean curd quality, being prepared as follows of the sour halogen used in the present invention: bean curd water to be deposited after 1-3 days after natural birth acid, pH value is between 6.0-7.0, slow stirring, firmly evenly, up and down all will stir, protein precipitation is separated out, then the watery thing remaining yellow light tone is sour halogen.Adopt sour halogen prepared by the method, be pure natural, do not add the sour halogen of any chemical substance, and with the bean curd after sour halogen, mouthfeel is finer and smoother, block is pliable and tough, is more suitable for as fermented bean curd raw material.
In described step B, seeded process access is mucor strain suspension, and its concrete preparation method is as follows: (1) prepares slant medium: 7-8 Baume degrees maltose 100 milliliters, plays the fine jade branch 2-3 gram of freezing action; Albumen freezes 0.5 gram; Above-mentioned raw materials boils rear thawing, is respectively charged into test tube, and under putting into pressure cooker 0.1 MPa, sterilization 15-20 minute; (2) original strain test tube one-level is cultivated: placed test tube slant, enter insulating box after cooling, and under 28-32 degrees celsius, blank cultivation more than 3 days, confirms without miscellaneous bacteria; (3) access mucor strain original strain: in desinfection chamber, the inclined-plane of test tube accesses mucor strain original strain, cultivated through more than 3 days, bacterial strain is ripe; (4) secondary medium: every 100 milliliters of conical flasks, puts into the mixture that 50 grams of wheat bran and 25 grams of water are mixed thoroughly; Be stoppered tampon, autoclaving, cooling; (5) secondary is cultivated: 1 test tube slant bacterial strain, inoculation 6-8 bottle conical flask; Constant temperature three days after inoculation, stand-by after ripe; (6) supending: poured out by the wheat bran in every conical flask, adds the cold boiling water of 1900-2100 milliliter; Rubbed with the hands by wheat bran broken, filtered through gauze, the liquid after filtration is spore suspension; (7) apply: the bean curd that the soya bean of every double centner makes needs to apply the suspension obtained by 2-3 conical flask bacterial classification.
Condiment in condiment material water described in step G can carry out proportioning, interpolation according to individual or regional disparity taste, containing following condiment in the material water condiment of peppery side's fermented bean curd of applicant's batch production: spice, Chinese prickly ash, anise, cassia bark, camellia, tsaoko, dried orange peel, little fennel, cloves.
Make in the following method about material water: by above-mentioned condiment according to taste proportions, be processed into powdery, be placed in bundle, boiling water soaks 2-4 road, and used time 2-4 hour, exhausts Normal juice, adds rice wine, salt, cooling boiling water, makes material water.
A kind of peppery side's fermented bean curd, is characterized in that: be adopt the processing of above-mentioned processing method to obtain.
By peppery side's fermented bean curd that the present invention processes, less salt delicious not salty, continuous and oiliness, sweet and only, peppery and do not rush, fragrance is just and not evil, unique flavor, be go with rice or bread, the good merchantable brand of batching.And in process, do not access the compositions such as any chemical red colouring agent for food, also used as a Chinese medicine completely, seal and do not need oil seal can ensure to be the shelf-life of 18 months.
Protection scope of the present invention is not limited only to the technical scheme disclosed in detailed description of the invention; allly first bean curd fritter is carried out inoculation fermentation, and then put into that paprika is mixed thoroughly, put into the technical scheme that material water-stop carries out secondary fermentation after fermentation of bottling and all fall into protection scope of the present invention.
Claims (9)
1. the processing method of peppery side's fermented bean curd, comprises the following steps:
A, bean curd just process: bean curd bean curd is divided into fritter, between block and block spacing put, added;
B, inoculation: each fritter bean curd all accesses bacterial classification suspension;
C, to ferment first: postvaccinal bean curd is placed in koji room and controls humiture and ferment first;
D, undercarriage are pickled: be evenly coated in by salt on bean curd fritter, pickle;
E, drop fall moisture: the bean curd drop after pickling is fallen moisture;
F, add paprika: fall the semi-finished product of moisture at step e drop after, add paprika and mix thoroughly;
G, bottling add condiment material water: the fermented bean curd semi-finished product bottling that will adhere to paprika;
H, sealing and afterripening fermentation: packed by the bottle in step G, leave standstill 2-4 month.
2. the processing method of the peppery side's fermented bean curd according to claim power 1, is characterized in that: the concrete processing technology of described peppery side's fermented bean curd is as follows:
A, bean curd just process: bean curd is divided into fritter, between block and block spacing and thumbnail widely to put, added;
B, inoculation: each fritter bean curd all accesses bacterial classification suspension;
C, to ferment first: postvaccinal bean curd is placed in koji room and controls humiture and ferment first, in special koji room, indoor temperature keeps 28-32 degree Celsius, air humidity 60%-85%, and ferment 40-44 hour first;
D, undercarriage are pickled: be evenly coated on bean curd fritter by the edible salt of bean curd weight 8%-10%, pickle 50-70 minute;
E, drop fall moisture: the bean curd drop after pickling is fallen moisture;
F, add paprika: fall the semi-finished product of moisture at step e drop after, add the paprika of bean curd weight 0.8%-1.2% and mix thoroughly;
G, bottling add condiment material water: the fermented bean curd semi-finished product adhering to paprika are bottled and added condiment material water to not having block fermented bean curd semi-finished product 1-15 millimeter;
H, sealing and afterripening fermentation: packed by the bottle in step G, leave standstill 2-3 month, rotten ferment is ripe, checks, packs, dispatches from the factory.
3. the processing method of peppery side's fermented bean curd according to claim power 1 or 2 arbitrary claims, is characterized in that: bean curd in step, selects the black soya bean of protein content more than 38% or soya bean, defibrination after eluriating, soaking, after mashing off heating, with sour halogen point slurry, drainage pressure bag after leaving standstill.
4. the processing method of peppery side's fermented bean curd according to claim power 3, is characterized in that: being produced as follows of described bean curd: a, select raw material: select protein content higher than more than 39% high-quality black soya bean, without rotten, infested without going rotten; B, elutriation, immersion: during water temperature 4-10 degree Celsius in winter, bubble 20-28 hour, during water temperature 8-12 degree Celsius in spring and autumn, bubble 15-17 hour, during water temperature 16-24 degree Celsius in summer, soaks 8-12 hour; Soak the water yield with; Soaked standard is after rubbing bean cotyledon, and same beans two bean cotyledon separates, and its contact surface is smooth, overall aobvious fragility; C, defibrination: defibrination also filters with 80-100 eye mesh screen, and the weight ratio of dry beans and soya-bean milk is 1:(12-14); D, mashing off: adopt Steam Heating boiling 4-6 minute; E: select slurry: sour halogen carries out a slurry when soya-bean milk 80-85 degree Celsius, when slow stirring, stops acid adding halogen when protein starts to separate out; Static 18-22 minute; F, drainage: stir and take out the bean curd water of 1/2-5/6; G, pressure bag: the mixture of the bean curd in step F and bean curd water is placed in fine-meshed infantees, compacting, and bean curd thickness is 18-22 millimeter; Bean curd water content reaches 60%-70%; After bean curd water refers to the proteins coagulation of soya-bean milk, the watery thing of precipitation, the watery thing of the also i.e. rear extrusion of pressure bag.
5. the processing method of the peppery side's fermented bean curd according to claim power 4, it is characterized in that: being prepared as follows of the sour halogen used: bean curd water to be deposited after 1-3 days after natural birth acid, pH value is between 6.0-7.0, slow stirring, firmly evenly, up and down all to stir, protein precipitation is separated out, then the watery thing remaining yellow light tone is sour halogen.
6. according to the arbitrary claim of claim 1 or 2 the processing method of peppery side's fermented bean curd, it is characterized in that: in step B, seeded process access is mucor strain suspension, concrete preparation method is as follows: (1) prepares slant medium: 7-8 Baume degrees maltose 100 milliliters, plays the fine jade branch 2-3 gram of freezing action; Albumen freezes 0.5 gram; Above-mentioned raw materials boils rear thawing, is respectively charged into test tube, and under putting into pressure cooker 0.1 MPa, sterilization 15-20 minute; (2) original strain test tube one-level is cultivated: placed test tube slant, enter insulating box after cooling, and under 28-32 degrees celsius, blank cultivation more than 3 days, confirms without miscellaneous bacteria; (3) access mucor strain original strain: in desinfection chamber, the inclined-plane of test tube accesses mucor strain original strain, cultivated through more than 3 days, bacterial strain is ripe; (4) secondary medium: every 100 milliliters of conical flasks, puts into the mixture that 50 grams of wheat bran and 25 grams of water are mixed thoroughly; Be stoppered tampon, autoclaving, cooling; (5) secondary is cultivated: 1 test tube slant bacterial strain, inoculation 6-8 bottle conical flask; Constant temperature three days after inoculation, stand-by after ripe; (6) supending: poured out by the wheat bran in every conical flask, adds the cold boiling water of 1900-2100 milliliter; Rubbed with the hands by wheat bran broken, filtered through gauze, the liquid after filtration is spore suspension; (7) apply: the bean curd that the soya bean of every double centner makes needs to apply the suspension obtained by 2-3 conical flask bacterial classification.
7. according to the arbitrary claim of claim 1 or 2 the processing method of peppery side's fermented bean curd, it is characterized in that: the condiment in the condiment material water described in step G contains following spice: Chinese prickly ash, anise, cassia bark, three how, tsaoko, dried orange peel, little fennel, fructus amomi, cloves.
8. the processing method of peppery side's fermented bean curd according to claim 7, it is characterized in that: make in the following method about material water: by above-mentioned condiment according to taste proportions, be processed into powdery, be placed in bundle, boiling water soaks 2-4 road, and used time 2-4 hour, exhausts Normal juice, add rice wine, salt, cooling boiling water, make material water.
9. peppery side's fermented bean curd, is characterized in that: be adopt the processing of the processing method described in claim 1 to the arbitrary claim of claim 8 to obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510927822.9A CN105558082A (en) | 2015-12-15 | 2015-12-15 | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same |
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| CN201510927822.9A CN105558082A (en) | 2015-12-15 | 2015-12-15 | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566768A (en) * | 2019-01-17 | 2019-04-05 | 重庆市永川区豆豆香食品有限责任公司 | The processing method of fermented bean curd |
| CN110477125A (en) * | 2019-08-07 | 2019-11-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of plum perfume (or spice) fermented bean curd |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN113519752A (en) * | 2021-07-09 | 2021-10-22 | 重庆梦怡食品有限公司 | Process flow for vacuumizing and nitrogen adding preservation of fermented bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600153A (en) * | 2004-10-21 | 2005-03-30 | 张同江 | New technique for preparing bean curd |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102696777A (en) * | 2012-05-29 | 2012-10-03 | 万源市立川食品综合开发有限公司 | Production process of low-salt oil-free fermented bean curd |
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2015
- 2015-12-15 CN CN201510927822.9A patent/CN105558082A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600153A (en) * | 2004-10-21 | 2005-03-30 | 张同江 | New technique for preparing bean curd |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102696777A (en) * | 2012-05-29 | 2012-10-03 | 万源市立川食品综合开发有限公司 | Production process of low-salt oil-free fermented bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566768A (en) * | 2019-01-17 | 2019-04-05 | 重庆市永川区豆豆香食品有限责任公司 | The processing method of fermented bean curd |
| CN110477125A (en) * | 2019-08-07 | 2019-11-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of production method of plum perfume (or spice) fermented bean curd |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN113519752A (en) * | 2021-07-09 | 2021-10-22 | 重庆梦怡食品有限公司 | Process flow for vacuumizing and nitrogen adding preservation of fermented bean curd |
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Application publication date: 20160511 |