CN105613785A - Method for making cortex moutan and herba dendrobii nutrient fermented bean curd - Google Patents
Method for making cortex moutan and herba dendrobii nutrient fermented bean curd Download PDFInfo
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Abstract
The invention discloses a method for making cortex moutan and herba dendrobii nutrient fermented bean curd.The cortex moutan and herba dendrobii nutrient fermented bean curd is mainly prepared from cortex moutan, herba dendrobii and soybean through material pretreatment, enzyme treatment, size mixing, tofu pehtze preparation, inoculation, bacterium cultivation, curing, filling, inspection and storage and the like.The raw materials are cut into particles and then subjected to hot extraction, so that loss of nutrients in the raw materials is avoided and the utilization rate of the raw materials is increased; juice and residues of the raw materials are separated and used in order, so that the utilization rate of the raw materials is further increased, more kinds of fermented bean curd products are obtained, the nutritive value and economic value of cortex moutan and herba dendrobii are increased, and the cortex moutan and herba dendrobii nutrient fermented bean curd is made to have the health care functions of calming and cooling, relieving heat and pain, moistening lung to arrest cough, promoting the secretion of saliva or body fluid to benefit stomach, clearing liver and improving vision and the like.
Description
Technical field
The present invention relates to the manufacture method of a kind of fermented bean curd, be specifically related to the manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd.
Background technology
Cortex Moutan, has another name called Cortex Moutan, Chinese medicine name, and for the dry root bark of ranunculaceae peony, Compendium of Material Medica is recorded: " nourishing YIN to lower pathogenic fire solves speckle poison, throat, diuresis stasis. Descendant specially controls fire mutually with yellow tiller, does not know that the merit of Cortex Moutan more wins also. Red colored person profit, the person of spending in vain mends, and people also seldom realizes, and should distinguish it. " modern study, contained paeonol and glucosides constituents in addition thereof all have antiinflammatory action; The methanolic extract of Cortex Moutan has suppression Platelet; Paeonol has the effects such as central inhibitory action and atherosclerosis, diuresis, antiulcer such as calm cooling, antipyretic-antalgic, spasmolytic.
Herba Dendrobii, another name Dendrobium nobile Lindl China, Lin Lan etc., for a kind of medicinal plants, property slightly sweet flavor is micro-salty, cold, returns stomach, kidney, lung meridian. There is nourishing YIN and clearing away heat, nourishing the lung to arrest cough, effect such as stomach reinforcing, liver heat removing and eyesight improving of promoting the production of body fluid. Losing for cloudy impairment of body fluid, xerostomia excessive thirst, lack of appetite is retched, deficiency-heat after being ill, poor vision modern medicine study finds, containing nutrient substance such as multiple alkaloid, polysaccharide, aminoacid and starch in stem of Dendrobium, has the effects such as obvious antitumor, defying age, enhancing human body immunity power, expansion blood vessel.
At present, Cortex Moutan, Herba Dendrobii major part is by outside medicinal, and small part, because can not being utilized effectively or go out of use, causes the waste of resource. And with the fermented bean curd that Cortex Moutan, Herba Dendrobii are processed into for primary raw material, there is not yet Related product listing.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, the method improves nutritive value and the economic worth of fermented bean curd, also the product category of Cortex Moutan, Herba Dendrobii is enriched, improve the utilization rate of Cortex Moutan, Herba Dendrobii, reduce the waste of Cortex Moutan, Herba Dendrobii, make that Cortex Moutan dendrobium nutrient fermented bean curd has calm cooling, antipyretic-antalgic, nourishing the lung to arrest cough, promote the production of body fluid the health-care effect such as stomach reinforcing, liver heat removing and eyesight improving.
This invention address that its technical problem is adopted the technical scheme that:
The manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that described manufacture method adopts following steps:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, Folium Rhododendri Simsii, Cortex Moutan grain, Herba Dendrobii grain, Folium Rhododendri Simsii grain it is chopped into respectively after cleaning, take the Folium Rhododendri Simsii grain of the Cortex Moutan grain of 45-60 weight portion, the Herba Dendrobii grain of 30-40 weight portion, 10-20 weight portion, preparing mixed material after mix homogeneously, be placed on by mixed material in its water of weight 1-2 times and decoct, temperature controls as 80-90 DEG C, decoct 20-30min, repeat to decoct 3-4 time, decoction liquor is mixed, filter and prepare extract and mixed material slag;
B. sterilization, pulverizing: by extract sterilizing 6-8s under 125-135 DEG C of environment, prepare raw material juice, mixed material slag carried out ultra-fine grinding, and particle diameter is 200-220 ��m, raw material powder;
C. size mixing: the Semen Glycines of bright in color, full grains is removed impurity, after clean water is clean, Semen Glycines is put in its raw material juice of weight 2-3 times, and add the Sal of the loquat juice of Semen Glycines weight 50-60%, the beerwort of 20-30%, 4-6%, stir, pull an oar after soaking 10-12h when 20-25 DEG C, make bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 4-6min, be cooled to 35-40 DEG C, the raw material powder of its weight 55-75% is added in bean milk, stir, again boil 12-15min, after be cooled to 50-60 DEG C, the salt saltwater brine that Baume degrees is 14-16 adding bean milk weight 6-8% carries out a slurry, stand 15-20min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 30-32 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 40-45h in 18-22 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 14-16h, again carry out turning over lattice, rear standing cultivation 5-7h, when bean curd base covers with Mucor, prepares bacterium base;
G. pickle: load after bacterium base is carried out stranding hair in fermentation tank, take the cooking wine of the Sal of bacterium base weight 10-12%, the Rhizoma Polygonati Odorati powder of 3-5%, the Herba Houttuyniae powder of 2-3%, the tangerine peel powder of 0.6-0.8%, the Cortex Cinnamomi powder of 0.5-0.6%, the Fructus Foeniculi powder of 0.3-0.4%, the star aniseed powder of 0.2-0.3%, the Fructus Lycii powder of 1-2%, the Monas cuspurpureus Went of 3-4%, 6-9%, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing is pickled 40-50 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
Beneficial effect: this method carries out extraction heat after raw material is cut into particle, avoid the loss of raw material nutrient substance, improve the utilization rate of raw material, raw material juice slag is separated, and point sequence uses, improve the utilization rate of raw material further, enrich the kind of preserved beancurd, improve Cortex Moutan, the nutritive value of Herba Dendrobii and economic worth, make that Cortex Moutan dendrobium nutrient fermented bean curd has calm cooling, antipyretic-antalgic, nourishing the lung to arrest cough, promote the production of body fluid the health-care effect such as stomach reinforcing, liver heat removing and eyesight improving.
Detailed description of the invention
Embodiment one:
The manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that described manufacture method adopts following steps:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, Folium Rhododendri Simsii, Cortex Moutan grain, Herba Dendrobii grain, Folium Rhododendri Simsii grain it is chopped into respectively after cleaning, take the Folium Rhododendri Simsii grain of the Cortex Moutan grain of 5kg, the Herba Dendrobii grain of 3.5kg, 1.5kg, preparing mixed material after mix homogeneously, be placed on by 10kg mixed material in the water of 20kg and decoct, it is 90 DEG C that temperature controls, decoct 25min, repeat to decoct 3 times, decoction liquor is mixed, filter and prepare extract and mixed material slag;
B. sterilization, pulverizing: by extract sterilizing 6s under 135 DEG C of environment, prepare raw material juice, mixed material slag carried out ultra-fine grinding, and particle diameter is 220 ��m, raw material powder;
C. size mixing: the Semen Glycines of bright in color, full grains is removed impurity, after clean water is clean, the Semen Glycines of 10kg is put in the raw material juice of 25kg, and the Sal of the beerwort of the loquat juice of 5kg, 3kg, 0.5kg, stir, pull an oar after soaking 11h when 23 DEG C, make bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 5min, be cooled to 38 DEG C, the raw material powder of 7kg is added in 10kg bean milk, stir, again boil 14min, after be cooled to 55 DEG C, the salt saltwater brine that Baume degrees is 15 adding bean milk 0.6kg carries out a slurry, stand 18min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 30 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 43h in 20 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 15h, again carry out turning over lattice, rear standing cultivation 6h, when bean curd base covers with Mucor, prepares bacterium base;
G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the cooking wine of the Sal of 1kg, the Rhizoma Polygonati Odorati powder of 0.4kg, the Herba Houttuyniae powder of 0.2kg, the tangerine peel powder of 0.07kg, the Cortex Cinnamomi powder of 0.05kg, the Fructus Foeniculi powder of 0.04kg, the star aniseed powder of 0.02kg, the Fructus Lycii powder of 0.1kg, the Monas cuspurpureus Went of 0.4kg, 0.9kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, and sealing is pickled 44 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
Embodiment two:
The manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that described manufacture method adopts following steps:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, Flos Moutan, hold up Soviet Union rattan, Caulis Spatholobi, Cortex Moutan grain it is chopped into respectively after cleaning, Herba Dendrobii grain, Flos Moutan grain, hold up Soviet Union's rattan grain, Caulis Spatholobi grain, take the Cortex Moutan grain of 10kg, the Herba Dendrobii grain of 6kg, the Flos Moutan grain of 2kg, 1kg holds up Soviet Union's rattan grain, mixed material is prepared after the Caulis Spatholobi grain mix homogeneously of 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 145 DEG C, fixation time is 15s, the heat radiation of spreading for cooling immediately after completing, the concentration adding 7kg in the 10kg mixed material after completing is that 12% citric acid solution is pulled an oar, prepare raw slurry,
B. ferment treatment: add the cellulase of the pectase of 0.05kg, 0.06kg in 10kg raw slurry, enzymolysis 30min under 55 DEG C of conditions, by the enzyme denaturing 20s under 125 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 200 orders, it is thus achieved that raw material juice and raw material slag;
C. size mixing: bright in color, the Semen Glycines of full grains, Semen Pisi sativi, Semen Phaseoli are removed impurity, take the Semen Phaseoli mix homogeneously of the Semen Glycines of 10kg, the Semen Pisi sativi of 4kg, 2kg, prepare mixing bean, the bean drinking water water soaking 10h with 20 DEG C will be mixed, after peeling cleans up, add the raw material juice of 7kg in the mixing bean of the 10kg after immersion, the Succus Rhizoma Dioscoreae of 3kg carries out defibrination, makes bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 10min, be cooled to 42 DEG C, the ginkgo powder of 5kg raw material slag, the Herba Portulacae powder of 2kg, 2kg is added in 10kg bean milk, stir, again boil 9min, after be cooled to 48 DEG C, the salt saltwater brine that Baume degrees is 18 adding 0.5kg carries out a slurry, stand 20min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 34 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. will spray the bean curd base of mucor strain liquid, and 16 DEG C of environment stand cultivation 38h, carries out turning over lattice for the first time, then stand cultivation 10h, again carry out turning over lattice, rear standing cultivation 9h, when bean curd base covers with Mucor, prepare bacterium base;
G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Chinese liquor of the Sal of 1.3kg, the Rhizoma Polygonati Odorati powder of 0.6kg, the Abelmoschus esculentus powder of 0.5kg, the Herba Houttuyniae powder of 0.4kg, the tower vegetable powder of 0.2kg, the tangerine peel powder of 0.1kg, the Cortex Cinnamomi powder of 0.07kg, the Fructus Foeniculi powder of 0.05kg, the star aniseed powder of 0.04kg, the Fructus Lycii powder of 0.3kg, the Monas cuspurpureus Went of 0.5kg, 1kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing is pickled 38 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
Embodiment three:
The manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that described manufacture method adopts following steps:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, Flos Camelliae Japonicae, Flos Granati, Flos Rosae Chinensis, Cortex Moutan grain, Herba Dendrobii grain, Flos Camelliae Japonicae grain, Flos Granati grain, Flos Rosae Chinensis grain it is chopped into respectively after cleaning, take the Flos Rosae Chinensis grain of the Cortex Moutan grain of 8kg, the Herba Dendrobii grain of 4kg, the Flos Camelliae Japonicae grain of 3kg, the Flos Granati grain of 2kg, 2kg, mixed material is prepared after mix homogeneously, 10kg mixed material is placed in the selenium-rich water solution that concentration is 2% of 24kg and decocts, it is 93 DEG C that temperature controls, decoct 35min, repeat to decoct 5 times, decoction liquor is mixed, filters and prepare extract and mixed material slag;
B. sterilization, pulverizing: by extract sterilizing 15s under 120 DEG C of environment, prepare raw material juice, mixed material slag carried out ultra-fine grinding, and particle diameter is 240 ��m, raw material powder;
C. size mixing: bright in color, the Semen Glycines of full grains, semen trichosanthis, Bulbus Lilii, Semen Coicis are removed impurity, take the Semen Coicis mix homogeneously of the Semen Glycines of 10kg, the semen trichosanthis of 2kg, the Bulbus Lilii of 2kg, 2kg, prepare mixing bean, 10kg mixing bean is put in the raw material juice of 32kg, and the Sal of the jujube juice of the mulberry juice of 4kg, 1kg, 0.8kg, stir, pull an oar after soaking 13h when 28 DEG C, make bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 12min, be cooled to 39 DEG C, the water chestnut starch of 4.2kg raw material powder, the Flos Lonicerae powder of 2kg, 2kg is added in 10kg bean milk, stir, again boil 8min, after be cooled to 50 DEG C, the Gypsum Fibrosum liquid that concentration is 5.8% adding 0.42kg carries out a slurry, stand 25min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 24 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 24h in 30 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 9h, again carry out turning over lattice, rear standing cultivation 10h, when bean curd base covers with Mucor, prepares bacterium base;
G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the yellow wine of the Sal of 1.4kg, the calophyllum inophyllum powder of 0.6kg, the mangosteen powder of 0.5kg, the Japanese raisintree fruit powder of 0.5kg, the ginkgo leaf powder of 0.4kg, the Fructus Fici powder of 0.4kg, the Flos Caryophylli powder of 0.1kg, the Fructus Foeniculi powder of 0.08kg, the leaf of Moringa powder of 0.4kg, the Monas cuspurpureus Went of 0.5kg, 1.3kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing is pickled 38 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
Embodiment four:
The manufacture method of a kind of Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that described manufacture method adopts following steps:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, leaf of Cerasus humilis Bunge, leaf of Broussonetia papyrifera (L.) L.Her.ex Vent., Folium Viticis Negundo, Paeonia suffruticosa floral leaf, mixed material is prepared after taking the Paeonia suffruticosa floral leaf mix homogeneously of the Cortex Moutan of 8kg, the Herba Dendrobii of 6kg, the leaf of Cerasus humilis Bunge of 3kg, the leaf of Broussonetia papyrifera (L.) L.Her.ex Vent. of 1kg, the Folium Viticis Negundo of 1kg, 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 130 DEG C, fixation time is 25s, the heat radiation of spreading for cooling immediately after completing, the concentration adding 8kg in the 10kg mixed material after completing is that 18% citric acid solution is pulled an oar, and prepares raw slurry;
B. ferment treatment: add the cellulase of the pectase of 0.07kg, 0.09kg in 10kg raw slurry, enzymolysis 60min under 45 DEG C of conditions, by the enzyme denaturing 14s under 130 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 180 orders, it is thus achieved that raw material juice and raw material slag;
C. size mixing: bright in color, the Semen Glycines of full grains, Semen sojae atricolor are removed impurity, Rhizoma Dioscoreae esculentae, Fructus Colocasiae Esculentae stripping and slicing are processed, take the Fructus Colocasiae Esculentae block mix homogeneously of the Semen Glycines of 10kg, the Semen sojae atricolor of 2kg, the Rhizoma Dioscoreae esculentae block of 3kg, 1kg, prepare mixing bean, mixing bean is soaked 9h with the drinking water of 30 DEG C, peeling clean up after, to soak after 10kg mixing bean in add the raw material juice of 6.5kg, 2kg nipa palm juice, 2kg Herba Tubocapsici Anomali fruit juice, 1kg Fructus Trichosanthis juice mixing carry out defibrination, make bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 12min, be cooled to 32 DEG C, the black tea powder of 5.2kg raw material slag, the Herba Dendranthematis indici pollen of 2kg, 1kg is added in 10kg bean milk, stir, again boil 10min, after be cooled to 48 DEG C, the Gypsum Fibrosum liquid that concentration is 4.4% adding 0.5kg carries out a slurry, stand 25min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 35 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 30h in 25 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 10h, again carry out turning over lattice, rear standing cultivation 7h, when bean curd base covers with Mucor, prepares bacterium base;
G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the yellow wine of the Sal of 1.6kg, the Fructus clausenae lansii powder of 0.8kg, the Passiflora edulis sims powder of 0.6kg, the sapodilla powder of 0.6kg, the vegetable powder of enriching blood of 0.5kg, the tumble-weed powder of 0.4kg, the Flos Caryophylli powder of 0.2kg, the Fructus Foeniculi powder of 0.1kg, the Moschus powder of 0.1kg, the Fructus Piperis powder of 0.1kg, the Folium Granati powder of 0.4kg, the Monas cuspurpureus Went of 0.6kg, 1.4kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing is pickled 58 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (1)
1. the manufacture method of a Cortex Moutan dendrobium nutrient fermented bean curd, it is characterised in that adopt following making step:
A. pretreatment of raw material: choose fresh Cortex Moutan, Herba Dendrobii, Folium Rhododendri Simsii, Cortex Moutan grain, Herba Dendrobii grain, Folium Rhododendri Simsii grain it is chopped into respectively after cleaning, take the Folium Rhododendri Simsii grain of the Cortex Moutan grain of 45-60 weight portion, the Herba Dendrobii grain of 30-40 weight portion, 10-20 weight portion, preparing mixed material after mix homogeneously, be placed on by mixed material in its water of weight 1-2 times and decoct, temperature controls as 80-90 DEG C, decoct 20-30min, repeat to decoct 3-4 time, decoction liquor is mixed, filter and prepare extract and mixed material slag;
B. sterilization, pulverizing: by extract sterilizing 6-8s under 125-135 DEG C of environment, prepare raw material juice, mixed material slag carried out ultra-fine grinding, and particle diameter is 200-220 ��m, raw material powder;
C. size mixing: the Semen Glycines of bright in color, full grains is removed impurity, after clean water is clean, Semen Glycines is put in its raw material juice of weight 2-3 times, and add the Sal of the loquat juice of Semen Glycines weight 50-60%, the beerwort of 20-30%, 4-6%, stir, pull an oar after soaking 10-12h when 20-25 DEG C, make bean milk;
D. bean curd base is made: poured into by bean milk in cooker, after boiling 4-6min, be cooled to 35-40 DEG C, the raw material powder of its weight 55-75% is added in bean milk, stir, again boil 12-15min, after be cooled to 50-60 DEG C, the salt saltwater brine that Baume degrees is 14-16 adding bean milk weight 6-8% carries out a slurry, stand 15-20min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base;
E. inoculation: when bean curd base is naturally cooling to 30-32 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface;
F. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 40-45h in 18-22 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 14-16h, again carry out turning over lattice, rear standing cultivation 5-7h, when bean curd base covers with Mucor, prepares bacterium base;
G. pickle: load after bacterium base is carried out stranding hair in fermentation tank, take the cooking wine of the Sal of bacterium base weight 10-12%, the Rhizoma Polygonati Odorati powder of 3-5%, the Herba Houttuyniae powder of 2-3%, the tangerine peel powder of 0.6-0.8%, the Cortex Cinnamomi powder of 0.5-0.6%, the Fructus Foeniculi powder of 0.3-0.4%, the star aniseed powder of 0.2-0.3%, the Fructus Lycii powder of 1-2%, the Monas cuspurpureus Went of 3-4%, 6-9%, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing is pickled 40-50 days, makes finished product Cortex Moutan dendrobium nutrient fermented bean curd;
H. fill, inspection store: packed in an aseptic environment by finished product Cortex Moutan dendrobium nutrient fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.
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| CN106070681A (en) * | 2016-06-08 | 2016-11-09 | 柴华 | The dry processing method of a kind of Ligustrum japonicum Thunb.flower day lily tea |
| CN106332978A (en) * | 2016-08-26 | 2017-01-18 | 明毅强 | Polygonatum odoratum-aralia elata seem health fermented bean curd preparation method |
| CN106417652A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Preparation method of glossy privet leaf-hollyhock flower fermented bean curd powder |
| CN107041428A (en) * | 2017-04-25 | 2017-08-15 | 赤水市桫龙虫茶饮品有限责任公司 | HERBA DENDROBII fermented bean curd |
| CN108913495A (en) * | 2018-08-04 | 2018-11-30 | 彭常安 | The brewing method of root bark of tree peony dendrobium wine |
| CN111543494A (en) * | 2020-06-03 | 2020-08-18 | 贵州赤水包浆豆腐食品有限公司 | Dendrobium covered bean curd and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102960466A (en) * | 2012-11-15 | 2013-03-13 | 邹聪终 | Preparation method of Chinese medicinal herbal fermented beancurd |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960466A (en) * | 2012-11-15 | 2013-03-13 | 邹聪终 | Preparation method of Chinese medicinal herbal fermented beancurd |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035711A (en) * | 2016-06-08 | 2016-10-26 | 柴华 | Making technology of preserved bean curd with cluster mallow leaves and calendula officinalis |
| CN106070681A (en) * | 2016-06-08 | 2016-11-09 | 柴华 | The dry processing method of a kind of Ligustrum japonicum Thunb.flower day lily tea |
| CN106332978A (en) * | 2016-08-26 | 2017-01-18 | 明毅强 | Polygonatum odoratum-aralia elata seem health fermented bean curd preparation method |
| CN106417652A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Preparation method of glossy privet leaf-hollyhock flower fermented bean curd powder |
| CN107041428A (en) * | 2017-04-25 | 2017-08-15 | 赤水市桫龙虫茶饮品有限责任公司 | HERBA DENDROBII fermented bean curd |
| CN108913495A (en) * | 2018-08-04 | 2018-11-30 | 彭常安 | The brewing method of root bark of tree peony dendrobium wine |
| CN111543494A (en) * | 2020-06-03 | 2020-08-18 | 贵州赤水包浆豆腐食品有限公司 | Dendrobium covered bean curd and preparation process thereof |
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Application publication date: 20160601 |