CN105707279A - Rapid making technology of Liuyang mildewed tofu - Google Patents
Rapid making technology of Liuyang mildewed tofu Download PDFInfo
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- CN105707279A CN105707279A CN201610101892.3A CN201610101892A CN105707279A CN 105707279 A CN105707279 A CN 105707279A CN 201610101892 A CN201610101892 A CN 201610101892A CN 105707279 A CN105707279 A CN 105707279A
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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 relates to a rapid making technology of Liuyang mildewed tofu. The technology comprises the steps that fresh tofu is taken and partitioned, fermentation is conducted, tofu blanks are obtained, the tofu blanks are soaked with baijiu, surface sterilization and taste absorbing are conducted, and the treated tofu blanks are taken out, filtered and dried for use; dried chillies, salt, monosodium glutamate and spices are taken and mixed to be uniform, and ingredient powder is obtained; the filtered and dried tofu blanks are mixed with the ingredient powder, and a layer of ingredient powder evenly sticks to the surfaces of the tofu blanks; soybean salad oil is taken, heated and then cooled to the room temperature, and flavoring oil is obtained; the tofu blanks blended with the ingredients are stacked, the cooled flavoring oil is added, it is guaranteed that the oil level is higher than the highest level of the tofu blanks, vacuum sealing is conducted, and heat-preservation fermentation is conducted till amino acid nitrogen of the product meets the minimum requirements of an enterprise. According to the fermented bean curd made through the technology, multiple fermentation is conducted multiple times by means of bacteria and an enzyme system, product flavor is good, the quality guarantee period is long, the product production cycle is short, it is guaranteed that the product quality meets related national safety standards, the product meets enterprise standards, the production cycle of the enterprise is shortened to the maximum extent, and the enterprise fund pressure is relieved.
Description
Technical field
The invention belongs to food processing field, be specifically related to the quick production process of a kind of Liuyang mold bean curd.
Background technology
The procreation existence of the Chinese nation, building body, in China's production history of existing more than 2,000 year, have been played extremely important effect by soy food product.In Japan, soy food product also has the production history of more than 300 year, in some American-European countries, soy food product with annual 40% speed increment.In recent years, bean product increasingly causes the concern of people, and since the sixties in 20th century, Chinese scholars sets about the various traditional soy food product of research and development always, and scope relates to the bean curd of China, fermented bean curd, Semen Sojae Preparatum, dried bean, and Indonesian sky is trained(tempeh), Japan miso(miso)And natto(natto)Deng.U.S.'s " economy prediction " points out, " coming 10 years, the most successful, the most commercioganic and non-vehicle, television set or electronic product, but the bean curd of China ", and the bean curd of China have the title of " east cheese ".
Fermented bean curd Gu claims milk, and also known as milkpea corruption, mold bean curd, preserved beancurd, bean curd with odor or the bean curd that becomes mildewed, english name hasSufu, tosuf, fu-su, fu-yuDeng tens kinds, there is long history in China.Fermented bean curd is with Semen sojae atricolor for raw material, by a kind of seasoned food that a kind of flavour of the effect fermentation of microorganism is delicious, nutritious, particularly with abundant B same clan vitamin.Research simultaneously shows that fermented bean curd contains the various active composition such as ace inhibitory peptide and blood pressure lowering peptide, is the functional food of a kind of worth deep development.Due in the prior fermentation and later stage fermentation process of fermented bean curd, it is easily subject to growth of microorganism condition own and requires the interference of restriction and other microorganisms, and white point, aerogenesis, a series of problems affecting quality such as mouldy occur, so production of preserved beancurd process needs a strict control improve the quality of fermented bean curd and guarantee product safety.From technological angle, whether pure-blood ferment (Mucor, rhizopus, yeast, antibacterial etc.) or natural fermentation, production of preserved beancurd process generally will after making bean curd, prior fermentation, through rubbing the technical processs such as hair, salting, drinks fermentation, later stage seasoning with the hands, pickled time about 3-7d, drinks fermentation is using amino-acid nitrogen as Con trolling index, form the distinctive fragrance of fermented bean curd and taste, more than at least 3 months time, fermentation time is long, very big for pressure enterprise, the fermented bean curd stock of a lot of Large-scale enterprises is relatively big, and fund flow pressure is bigger.
Liuyang mold bean curd is one characteristic place, Hunan fermented product, and it has the developing history of several thousand.Its maximum feature is " not mildew ", is typical bacteria type fermented product, and product adopts and forms through traditional handicraft is refining, fresh and tender good to eat, spleen benefiting and stimulating the appetite, and colour purity is delicious, has a pure home town local flavor, but its shortcoming equally with fermentation period length.
Summary of the invention
The present invention to solve technical problem is that: for the problem of existing Liuyang mold bean curd fermentation period length, the quick Fabrication technique of a kind of novel Liuyang mold bean curd is provided, fermented bean curd is in process of production through the repeatedly multiple fermentation of antibacterial and enzyme system, form unique bacteria type fermentation fermented bean curd technique, fermentation period is short, can greatly alleviate the financial pressure of enterprise, product not aerogenesis, not long white point, taste is good, and the shelf-life reaches more than 1 year.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: the quick Fabrication technique of a kind of Liuyang mold bean curd, and this processing step is as follows:
A. prior fermentation: take the fresh bean curd that water content is 65-75%, piecemeal, and to make the spacing between two adjacent thumbnails be 1.5-3.0cm, in the 22-30 DEG C of 36-72h that ferments, obtains bean curd base, now bean curd base surface is shinny, somewhat ammonia taste；Wherein, the routine techniques being made as in this area of fresh bean curd, do not repeat them here；
B. drinks are tasty: by the soaking in Chinese liquor 10-30s of bean curd base 50-65% volumetric concentration, carry out surface sterilization and tasty, then take out, are filtered dry standby；
C. dispensing: take chilli and monosodium glutamate is pulverized respectively and crosses 80 mesh sieves, take Fructus Capsici powder 15-25%, Sal 60-70% and monosodium glutamate 5-15% by weight percentage, mixing；It is subsequently adding spice, mixing, obtain dispensing powder；
Wherein, above-mentioned spice is one or more in anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi or Pericarpium Zanthoxyli, first by anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Pericarpium Zanthoxyli air-dried moisture before addition, pulverized 80 mesh sieves, the anistree 0.5-1% of the addition of anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Pericarpium Zanthoxyli respectively Fructus Capsici, Sal and monosodium glutamate gross weight, Fructus Anisi Stellati 0.05-1%, Fructus Foeniculi 0.05-0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.01-0.05%, Pericarpium Zanthoxyli 0.01-0.05% respectively.During specifically chosen spice, it is possible to according to popular taste, above-mentioned anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Pericarpium Zanthoxyli are selected, to ensure that product has multiple local flavor, such as the taste such as fresh peppery, fragrant spicy, fragrant.
D. spice: mixed with above-mentioned dispensing powder by the bean curd base after being filtered dry in step B, makes bean curd base surface uniformly viscous last layer dispensing powder；Wherein, the 10-15% that addition is bean curd base weight of dispensing powder on every piece of bean curd base；
E. waste lamp oil by not sleeping at night: taking soybean salad oil, heating, to 190-220 DEG C, is subsequently cooled to room temperature, obtains flavored oils；
F. fermentation: by the bean curd base pile of spice, add the flavored oils of cooling, it is ensured that oil level is higher than bean curd base highest order, is usually and exceeds 0.5-1.5cm, to guarantee that oxygen does not directly contact with bean curd base, it is prevented that the change of color occurs in bean curd oxidation；In 20-30 DEG C of heat-preservation fermentation 5-30d after vacuum sealing, the amino-acid nitrogen to product reaches company standard minimum requirements.
Wherein, the fresh bean curd piecemeal in above-mentioned steps A can determine the piecemeal size of bean curd base according to the container of dress bean curd base, and the length, width and height of general thumbnail are (3-5) cm × (3-5) cm × (1-2) cm.
Wherein, in above-mentioned steps E, soybean salad oil heats after 190-220 DEG C, first it is cooled to 60-80 DEG C, add the Pericarpium Zanthoxyli of the Fructus Capsici for soybean salad oil weight 1-5% and 0.05-0.1%, soak 2-5h, filter, be cooled to room temperature, obtaining flavored oils, flavored oils now has special redness, fragrance, flavour.
Wherein, in above-mentioned steps F during bean curd base pile, the size actual by container carries out pile, and the bean curd base weight of pile is not less than the solid content weight that product indicia specifies, and adopts vacuum Cover whirling Machine that the container equipped with bean curd base is carried out vacuum sealing.
The present invention adopts antibacterial, makes fermented bean curd through fermenting twice in the process of circulation, forms unique bacteria type fermentation fermented bean curd technique；Product fermentation period is short, and local flavor is good, and product not aerogenesis, not long white point, the shelf-life reaches more than 1 year.The maximum feature of present invention process is that the production cycle is very short, in combination with the feature that the logistics system cycle is longer, while guaranteeing that product quality meets concerned countries safety criterion, product meets company standard, reduce the production cycle of enterprise to greatest extent, alleviating business capital pressure, positive facilitation is played in the stable development for medium-sized and small enterprises.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and following example are intended to illustrate the present invention rather than limitation of the invention further.
Embodiment 1
Take the fresh bean curd that water content is 65-75%, it is loaded in frame of plastic by after bean curd piecemeal, spacing between two adjacent thumbnails is 1.5-3.0cm, the frame of plastic installing thumbnail is placed in temperature controlled fermentation room, prior fermentation 72h is carried out in 22 DEG C, bean curd base, now bean curd base surface is shinny, somewhat ammonia taste.By the bean curd base soaking in Chinese liquor 30s of 50% volumetric concentration after fermentation, carry out surface sterilization and tasty, then take out, be filtered dry standby.Take chilli and monosodium glutamate is pulverized respectively and crosses 80 mesh sieves, take Fructus Capsici powder 15%, Sal 70% and monosodium glutamate 15% by weight percentage, mixing；It is subsequently adding air-dried moisture and pulverized the anise of 80 mesh sieves and Fructus Anisi Stellati 0.5% and the 0.05% of the addition respectively Fructus Capsici of Fructus Anisi Stellati, Sal and monosodium glutamate gross weight (anistree and), mixing, obtaining dispensing powder；Bean curd base after above-mentioned being filtered dry is mixed with this dispensing powder, makes bean curd base surface uniformly viscous last layer dispensing powder, the 10-15% that addition is bean curd base weight of dispensing powder on every piece of bean curd base.Taking soybean salad oil, heating, to 190 DEG C, is subsequently cooled to room temperature, obtains flavored oils；The bean curd base of spice is piled in vial, add the flavored oils of cooling, it is ensured that oil level 0.5-1.5cm higher than bean curd base highest order, vacuum seal, fermenting house is entered after mantle packaging, later stage heat-preservation fermentation 30d is carried out, when the amino-acid nitrogen of product reaches company standard minimum requirements, now in 20 DEG C, the amino-acid nitrogen of product reaches 0.50%, salinity 8.1%, coliform is negative, and product meets food security standard and product company standard.
Embodiment 2
Take the fresh bean curd that water content is 65-75%, it is loaded in frame of plastic by after bean curd piecemeal, spacing between two adjacent thumbnails is 1.5-3.0cm, the frame of plastic installing thumbnail is placed in temperature controlled fermentation room, prior fermentation 48h is carried out in 26 DEG C, bean curd base, now bean curd base surface is shinny, somewhat ammonia taste.By the bean curd base soaking in Chinese liquor 20s of 60% volumetric concentration after fermentation, carry out surface sterilization and tasty, then take out, be filtered dry standby.Take chilli and monosodium glutamate is pulverized respectively and crosses 80 mesh sieves, take Fructus Capsici powder 25%, Sal 60% and monosodium glutamate 15% by weight percentage, mixing；It is subsequently adding air-dried moisture and pulverized the anise of 80 mesh sieves, Fructus Anisi Stellati, Fructus Foeniculi, Pericarpium Zanthoxyli and Cortex cinnamomi japonici (Ramulus Cinnamomi) (by Fructus Capsici, Sal and monosodium glutamate gross weight gauge, anise adds 1%, Fructus Anisi Stellati adds 1%, Fructus Foeniculi adds 0.5%, Pericarpium Zanthoxyli adds 0.05%, Cortex cinnamomi japonici (Ramulus Cinnamomi) adds 0.05%), mixing, obtains dispensing powder；Bean curd base after above-mentioned being filtered dry is mixed with this dispensing powder, makes bean curd base surface uniformly viscous last layer dispensing powder, the 10-15% that addition is bean curd base weight of dispensing powder on every piece of bean curd base.Taking soybean salad oil, heating is cooled to 80 DEG C after 220 DEG C, adds the Pericarpium Zanthoxyli of the Fructus Capsici into soybean salad oil weight 4% and 0.05%, soaks 3h, filters, is cooled to room temperature, obtains the flavored oils of tool red zone perfume (or spice) pungent；By the bean curd base pile of spice in vial, add the flavored oils of cooling, it is ensured that oil level 0.5-1.5cm higher than bean curd base highest order, the semi-finished product after above-mentioned oiling are carried out vacuum seal, fermenting house is entered after mantle packaging, later stage heat-preservation fermentation 20d is carried out, when the amino-acid nitrogen of product reaches company standard minimum requirements, now in 25 DEG C, the amino-acid nitrogen of product reaches 0.55%, salinity 7.5%, coliform is negative, and product meets food security standard and product company standard.
Embodiment 3
Take the fresh bean curd that water content is 65-75%, it is loaded in frame of plastic by after bean curd piecemeal, spacing between two adjacent thumbnails is 1.5-3.0cm, the frame of plastic installing thumbnail is placed in temperature controlled fermentation room, prior fermentation 36h is carried out in 30 DEG C, bean curd base, now bean curd base surface is shinny, somewhat ammonia taste.By the bean curd base soaking in Chinese liquor 10s of 65% volumetric concentration after fermentation, carry out surface sterilization and tasty, then take out, be filtered dry standby.Take chilli and monosodium glutamate is pulverized respectively and crosses 80 mesh sieves, take Fructus Capsici powder 22%, Sal 66% and monosodium glutamate 12% by weight percentage, mixing；It is subsequently adding air-dried moisture and pulverized Pericarpium Zanthoxyli and the Fructus Foeniculi (by Fructus Capsici, Sal and monosodium glutamate gross weight gauge, Pericarpium Zanthoxyli adds 0.05%, Fructus Foeniculi adds 0.5%) of 80 mesh sieves, mixing, obtain dispensing powder；Bean curd base after above-mentioned being filtered dry is mixed with this dispensing powder, makes bean curd base surface uniformly viscous last layer dispensing powder, the 10-15% that addition is bean curd base weight of dispensing powder on every piece of bean curd base.Taking soybean salad oil, heating is cooled to 60 DEG C after 200 DEG C, adds the Pericarpium Zanthoxyli of the Fructus Capsici into soybean salad oil weight 5% and 0.1%, soaks 5h, filters, is cooled to room temperature, must have the flavored oils of spicy；The bean curd base of spice is piled in vial, add the flavored oils of cooling, guarantee oil level 0.5-1.5cm higher than bean curd base highest order, vacuum seal, after mantle packaging, enter fermenting house, later stage heat-preservation fermentation 6d is carried out in 30 DEG C, when the amino-acid nitrogen of product reaches company standard minimum requirements, now, the amino-acid nitrogen of product reaches 0.65%, salinity 7.5%, coliform is negative.
Claims (3)
1. the quick Fabrication technique of a Liuyang mold bean curd, it is characterised in that this processing step is as follows:
A. prior fermentation: take the fresh bean curd that water content is 65-75%, piecemeal, and to make the spacing between two adjacent thumbnails be 1.5-3.0cm, in the 22-30 DEG C of 36-72h that ferments, obtains bean curd base；
B. drinks are tasty: by the soaking in Chinese liquor 10-30s of bean curd base 50-65% volumetric concentration, then take out, be filtered dry standby；
C. dispensing: take chilli and monosodium glutamate is pulverized respectively and crosses 80 mesh sieves, take Fructus Capsici powder 15-25%, Sal 60-70% and monosodium glutamate 5-15% by weight percentage, mixing；It is subsequently adding spice, mixing, obtain dispensing powder；Wherein, spice is one or more in anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi or Pericarpium Zanthoxyli, first by anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Pericarpium Zanthoxyli air-dried moisture before addition, pulverized 80 mesh sieves, the anistree 0.5-1% of the addition of anise, Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Pericarpium Zanthoxyli respectively Fructus Capsici, Sal and monosodium glutamate gross weight, Fructus Anisi Stellati 0.05-1%, Fructus Foeniculi 0.05-0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.01-0.05%, Pericarpium Zanthoxyli 0.01-0.05% respectively；
D. spice: mixed with above-mentioned dispensing powder by the bean curd base after being filtered dry in step B, makes bean curd base surface uniformly be stained with the dispensing powder of thin layer；Wherein, the 10-15% that addition is bean curd base weight of dispensing powder on every piece of bean curd base；
E. waste lamp oil by not sleeping at night: taking soybean salad oil, heating, to 190-220 DEG C, is subsequently cooled to room temperature, obtains flavored oils；
F. fermentation: by the bean curd base pile of spice, adding the flavored oils of cooling, make oil level be higher than bean curd base, in 20-30 DEG C of vacuum sealing and fermenting 5-30d, the amino-acid nitrogen to product reaches company standard minimum requirements.
2. the quick Fabrication technique of a kind of Liuyang as claimed in claim 1 mold bean curd, it is characterized in that, described step E is first cooled to 60-80 DEG C after soybean salad oil heating, add the Pericarpium Zanthoxyli of the Fructus Capsici for soybean salad oil weight 1-5% and 0.05-0.1%, soak 2-5h, filter, be cooled to room temperature, obtain flavored oils.
3. the quick Fabrication technique of a kind of Liuyang as claimed in claim 1 mold bean curd, it is characterised in that in described step F, oil level exceeds bean curd base 0.5-1.5cm.
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| CN201610101892.3A CN105707279A (en) | 2016-02-25 | 2016-02-25 | Rapid making technology of Liuyang mildewed tofu |
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| CN201610101892.3A CN105707279A (en) | 2016-02-25 | 2016-02-25 | Rapid making technology of Liuyang mildewed tofu |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095248A (en) * | 2017-05-27 | 2017-08-29 | 余庆县土司风味食品有限责任公司 | A kind of mold bean curd flavoring and preparation method thereof |
| CN112401132A (en) * | 2020-10-29 | 2021-02-26 | 湖南省湘当当食品有限责任公司 | Preparation method of fermented bean curd |
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| CN101099551A (en) * | 2007-07-20 | 2008-01-09 | 蔡鹏� | Method for making hole-hiding fermented bean curd |
| CN103636812A (en) * | 2013-12-06 | 2014-03-19 | 席成松 | Making and vacuum packaging storing process of fermented bean curd |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
| CN104430927A (en) * | 2014-12-08 | 2015-03-25 | 曾吉琴 | Production method of fermented bean curds |
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2016
- 2016-02-25 CN CN201610101892.3A patent/CN105707279A/en active Pending
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| CN101099551A (en) * | 2007-07-20 | 2008-01-09 | 蔡鹏� | Method for making hole-hiding fermented bean curd |
| CN103636812A (en) * | 2013-12-06 | 2014-03-19 | 席成松 | Making and vacuum packaging storing process of fermented bean curd |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095248A (en) * | 2017-05-27 | 2017-08-29 | 余庆县土司风味食品有限责任公司 | A kind of mold bean curd flavoring and preparation method thereof |
| CN112401132A (en) * | 2020-10-29 | 2021-02-26 | 湖南省湘当当食品有限责任公司 | Preparation method of fermented bean curd |
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