CN105767202A - Processing method of Ilex asprella-garden burnet-pickled tofu - Google Patents

Abstract

The invention discloses a processing method of Ilex asprella-garden burnet-pickled tofu. The Ilex asprella-garden burnet-pickled tofu comprises the following main raw material: Ilex asprella leaves, garden burnet leaves and soybeans; and the processing method comprises the following steps: pre-treating the raw materials, and carrying out enzyme treatment, pulp preparation, tofu base processing, incubation, bacteria culturing, pickling, filling, checking, storing and the like, so that the Ilex asprella-garden burnet-pickled tofu is prepared. According to the processing method, enzyme-deactivating treatment is performed on the raw materials by steam, so that astringent tastes of the raw materials are removed while refreshing flavors of the raw materials are preserved; thus, final products of the pickled tofu have improved tastes and improved qualities. Nutrients in the raw materials are promoted to be separated out by the composite enzyme treatment, so that utilization ratios of the raw materials are improves, and juices and residues of the raw materials are separated; the separated juices and residues are sequentially used, so that the utilization ratios of the raw materials are further improved. Types of the pickled tofu products are enriched by the Ilex asprella-garden burnet-pickled tofu. The Ilex asprella-garden burnet-pickled tofu is superior in taste and rich in nutrition, and has the healthcare effects of clearing away heat, detoxifying, increasing the body fluid, quenching thirst, eliminating swelling, promoting wound healing and the like.

Description

A kind of processing method of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd

Technical field

The processing method that the present invention relates to a kind of fermented bean curd, the processing method being specifically related to a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd.

Background technology

Folium Ilicis asprellae, for the leaf of Aquifoliaceae Ilex machaka Flos Ilicis Asprellae, the root of Flos Ilicis Asprellae, leaf are used as medicine, and have effect of heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, detumescence dissipating blood stasis.Leaf is containing ursolic acid, and to coronary heart disease, angina pectoris has certain curative effect；Its bitter in the mouth of Folium Ilicis asprellae, cold in nature, there is the effects such as heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, relieving sore throat and diminishing swelling, eliminating stasis to stop pain.

Garden burnet leaf, for the leaf of Rosaceae burnet herbaceos perennial Radix Sanguisorbae, " Japan hanako materia medica " is recorded: " evacuation of pus, emesis blood, serious epistaxis, menstruation is more than, metrorrhagia, all blood disorders after antenatal, dysentery with red and white feces watery diarrhea, dense decocts only hemorrhoidal hamorrhage." modern medicine study proves: Radix Sanguisorbae has hemostasis removing heat from blood, heat-clearing and toxic substances removing, the clear yin nourishing of training, detumescence sore, astringing to arrest diarrhea and suppresses the effect of multiple pathogenic microorganism and tumor.

At present, Flos Ilicis Asprellae, the root of Radix Sanguisorbae, flower, fruit are because its abundant nutrition is except by except medicinal, also it is processed to the product such as tea, beverage, and Folium Ilicis asprellae, garden burnet leaf do not obtain large-scale development, cause Folium Ilicis asprellae, garden burnet leaf discarded serious, there is the less deficiency of associated product category, and with the fermented bean curd that Folium Ilicis asprellae, garden burnet leaf are processed into for primary raw material, there is not yet Related product listing.

Summary of the invention

The processing method that it is an object of the invention to provide a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, the method can enrich the kind of preserved beancurd, improve nutritive value and the economic worth of fermented bean curd, also improve Folium Ilicis asprellae, the utilization rate of garden burnet leaf and economic worth, make Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd have the health-care effects such as heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, detumescence sore, astringing to arrest diarrhea.

This invention address that its technical problem is adopted the technical scheme that:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, Folium Viticis Negundo, Fructus Mori leaf, Radix seu Folium Alchorneae trewioidis, take the Folium Ilicis asprellae of 10kg, the garden burnet leaf of 7kg, 3kg Folium Viticis Negundo, 2kg Fructus Mori leaf, mixed material is prepared after 1kg Radix seu Folium Alchorneae trewioidis mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 139 DEG C, fixation time is 12s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.3kg is added in mixed material, the standing that stirs 2.5h, again complete after cleaning after standing, the temperature that completes is 127 DEG C, fixation time is 20s, the secondary concentration adding 8kg in backward mixed material that completes is that 23% malic acid solution is pulled an oar, prepare raw slurry；

B. ferment treatment: add the pectase of 0.1kg, the cellulase of 0.06kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 70min under 53 DEG C of conditions, by the enzyme denaturing 18s under 129 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 220 orders, it is thus achieved that raw material juice and raw material slag；

C. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 15h of 26 DEG C, after peeling cleans up, the raw material juice adding 8kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；

D. production of bean curd base: poured into by bean milk in cooker, after boiling 8min, is cooled to 40 DEG C, the Herba Cymbopogonis Citrari juice of the raw material slag of 3kg, the Succus Rhizoma Dioscoreae of 2kg, the polygonatum odoratum juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 5min, after be cooled to 53 DEG C, the glucono-δ-lactone adding 0.43kg carries out a slurry, stand 50min 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 23 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；

F. cultivation: the bean curd base of mucor strain liquid will be sprayed, 32 DEG C of environment stand cultivation 20h, carrying out turning over lattice for the first time, then stand cultivation 14h, secondary carries out turning over lattice, stand cultivation 25h again, carry out for three times turning over lattice, rear standing cultivation 10h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；

G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.1kg, the coixlacrymajobi powder of 1kg, 1kg Folium Eriobotryae powder, the Folium Nelumbinis powder of 0.7kg, the Pleurotus eryngii powder of 0.5kg, the Herba Houttuyniae powder of 2kg, the lucky grass meal of 1kg, the Flos Caryophylli powder of 0.2kg, the Fructus Foeniculi powder of 0.07kg, 0.08kg Cortex Moutan powder, the star aniseed powder of 0.05kg, the Fructus Piperis powder of 0.06kg, the Paprika of 0.09kg, the Folium Capsici powder of 0.5kg, the Monas cuspurpureus Went of 0.8kg, the yellow wine of 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 pickles 55 days, make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.

Beneficial effect: raw material is processed by the present invention by steam beating, can remove raw material with not mature taste, retain the fragrant of raw material, improve the mouthfeel of finished product fermented bean curd, strengthen the quality of finished product fermented bean curd, the precipitation that can promote raw material nutrient substance is processed by compound enzyme, 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, make Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd superior in taste, nutritious, there is the health-care effects such as heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, detumescence sore, astringing to arrest diarrhea.

Detailed description of the invention

Embodiment one:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, Folium Viticis Negundo, Folium Rehmanniae, Radix seu Folium Alchorneae trewioidis, take the Folium Ilicis asprellae of 10kg, the garden burnet leaf of 7kg, 3kg Folium Viticis Negundo, 2kg Folium Rehmanniae, mixed material is prepared after 1kg Radix seu Folium Alchorneae trewioidis mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 139 DEG C, fixation time is 12s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.3kg is added in mixed material, the standing that stirs 2.5h, again complete after cleaning after standing, the temperature that completes is 127 DEG C, fixation time is 20s, the secondary concentration adding 8kg in backward mixed material that completes is that 23% malic acid solution is pulled an oar, prepare raw slurry；

B. ferment treatment: add the pectase of 0.15kg, the cellulase of 0.07kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 70min under 53 DEG C of conditions, by the enzyme denaturing 18s under 129 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 220 orders, it is thus achieved that raw material juice and raw material slag；

C. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 15h of 26 DEG C, after peeling cleans up, the raw material juice adding 8kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；

D. production of bean curd base: poured into by bean milk in cooker, after boiling 8min, is cooled to 40 DEG C, the Herba Cymbopogonis Citrari juice of the raw material slag of 3kg, the Succus Rhizoma Dioscoreae of 2kg, the polygonatum odoratum juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 5min, after be cooled to 53 DEG C, the glucono-δ-lactone adding 0.43kg carries out a slurry, stand 50min 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 25 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；

F. cultivation: the bean curd base of mucor strain liquid will be sprayed, 32 DEG C of environment stand cultivation 20h, carrying out turning over lattice for the first time, then stand cultivation 15h, secondary carries out turning over lattice, stand cultivation 25h again, carry out for three times turning over lattice, rear standing cultivation 10h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；

G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.3kg, the coixlacrymajobi powder of 1.2kg, 1kg Folium Eriobotryae powder, the Folium Nelumbinis powder of 0.7kg, the Pleurotus eryngii powder of 0.6kg, the Herba Houttuyniae powder of 1kg, the lucky grass meal of 1kg, the Flos Caryophylli powder of 0.2kg, the Fructus Foeniculi powder of 0.07kg, 0.05kg Cortex Moutan powder, the star aniseed powder of 0.06kg, the Fructus Piperis powder of 0.06kg, the Paprika of 0.09kg, the Folium Capsici powder of 0.7kg, the Monas cuspurpureus Went of 0.8kg, the yellow wine of 1.6kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 55 days, make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.

Embodiment two:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, fresh Folium Bambusae, Herba Dendrobii leaf, take the Folium Ilicis asprellae of 13kg, the garden burnet leaf of 9kg, the fresh Folium Bambusae of 4kg, mixed material is prepared after 2kg Herba Dendrobii leaf mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 126 DEG C, fixation time is 34s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.3kg is added in mixed material, the standing that stirs 8h, again complete after cleaning after standing, the temperature that completes is 125 DEG C, fixation time is 30s, the concentration adding 7kg in the mixed material after completing is that 6% sodium ascorbate solution is pulled an oar, prepare raw slurry；

B. ferment treatment: add the cellulase of the pectase of 0.06kg, 0.03kg in 10kg raw slurry, enzymolysis 150min under 46 DEG C of conditions, by the enzyme denaturing 30s under 129 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: the Semen Glycines of bright in color, full grains is removed impurity, 13h is soaked by the selenium-rich water that the concentration of 25 DEG C are 7%, after peeling cleans up, add the raw material juice of 7kg in the 10kg Semen Glycines after soaking, 3kg apricot juice, the 1kg open country tomato juice that falls carries out defibrination, makes bean milk；

D. production of bean curd base: poured into by bean milk in cooker, after boiling 4min, is cooled to 48 DEG C, 6kg raw material slag, 2kg Folium Eriobotryae juice, 1kg Kalopanax septemlobum leaf juice is added in 10kg bean milk, stir, again boil 12min, after be cooled to 37 DEG C, the Gypsum Fibrosum liquid that concentration is 8% adding 0.4kg carries out a slurry, stand 30min 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 34h in 27 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 16h, again carry out turning over lattice, rear standing cultivation 10h, when bean curd base covers with Mucor, prepares bacterium base；

nullG. pickle: load in fermentation tank after 10kg bacterium base is carried out stranding hair，Take the Sal of 1kg、The powder of 1kg、The ground fruit powder of 0.7kg、The Herba Passiflorae Foetidae powder of 1kg、The mangosteen powder of 1kg、0.6kg BrachybotryS paridiformis powder、The pollen of leading a cow of 0.5kg、Overlord's pollen of 0.5kg、The Impatientis pollen of 0.2kg、The tangerine peel powder of 0.1kg、0.2kg lotus-seed-heart powder、The coixlacrymajobi powder of 0.2kg、The Flos Caryophylli powder of 0.1kg、The Fructus Foeniculi powder of 0.08kg、The star aniseed powder of 0.07kg、The Fructus Piperis powder of 0.04kg、The Paprika of 0.05kg、The Monas cuspurpureus Went of 0.7kg、The yellow wine of 2.7kg，It is sufficiently mixed after uniformly，Pour in fermentation tank，Add suitable water，The water yield is advisable to flood bacterium base，Sealing pickles 46 days，Make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.

Embodiment three:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, Folium Ipomoea, Folium Rehmanniae, leaf of Broussonetia papyrifera (L.) L.Her.ex Vent., Herba Briggsiae Chienii, take the Folium Ilicis asprellae of 11kg, the garden burnet leaf of 7kg, the Folium Ipomoea of 3kg, the Folium Rehmanniae of 2kg, the leaf of Broussonetia papyrifera (L.) L.Her.ex Vent. of 1kg, mixed material is prepared after the Herba Briggsiae Chienii mix homogeneously of 1kg, microwave drying is adopted to complete mixed material, when microwave drying completes, the belt transport speed of microwave equipment is 1.3m/min, temperature is 83 DEG C, mixed material thickness on belt is 0.4cm, it is dried to when mixed material water content is 16% and stops drying, the concentration adding 6kg in dried mixed material is that 9% sodium ascorbate solution is pulled an oar, prepare raw slurry；

B. ferment treatment: add the pectase of 0.05kg, the cellulase of 0.03kg, 0.01kg amylase in 10kg raw slurry, enzymolysis 120min under 49 DEG C of conditions, by the enzyme denaturing 16s under 135 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 190 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, chickpea, HUDOU, Semen Pisi sativi are removed impurity, take the Semen Pisi sativi mix homogeneously of the Semen Glycines of 10kg, the chickpea of 6kg, the HUDOU of 2kg, 1kg, prepare mixing bean, the bean selenium-rich water solution soaking 15h that concentration is 4% with 30 DEG C will be mixed, to soak after mixing bean in add the raw material juice of 8kg, the Folium Euryales powder of 2kg, the gooseberry juice of 2kg, the Cerasus humilis Bunge juice of 1kg, the Rubus Parvifolius L. juice of 1kg, 1kg blackberry juice mixing carry out defibrination, make bean milk；

D. production of bean curd base: bean milk is poured in cooker, after boiling 15min, it is cooled to 38 DEG C, the Fructus rhois chinensis leaf powder of 5kg raw material slag, the Herba Zinnia elegansae leaf powder of 2kg, 2kg Herba Lophatheri powder, 1kg Carambola leaves powder, 1kg Rhizoma Polygonati Odorati powder, 1kg Folium olive powder, 1kg is added in 16kg bean milk, stir, again boil 13min, after be cooled to 45 DEG C, the Gypsum Fibrosum liquid that concentration is 7.2% adding 0.38kg carries out a slurry, stand 29min 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 27 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；

F. cultivation: the bean curd base of mucor strain liquid will be sprayed, 34 DEG C of environment stand cultivation 21h, carrying out turning over lattice for the first time, then stand cultivation 17h, secondary carries out turning over lattice, stand cultivation 12h again, carry out for three times turning over lattice, rear standing cultivation 20h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；

nullG. pickle: load in fermentation tank after 10kg bacterium base is carried out stranding hair，Take the Sal of 1.8kg、The Radix Codonopsis Convolvulaceae powder of 1kg、1kg Bulbus Lilii powder、The Flos Robiniae Pseudoacaciae pollen of 1kg、The Flos Lonicerae powder of 1kg、The Folium Longan powder of 1kg、The golden Radix Morinae Bulleyanae powder of 0.6kg、The Lycium ruthenicum Murr. powder of 0.5kg、The Castanea seguinii Dode (Involucrum Castaneae Seguinii) leaf powder of 0.4kg、The tangerine peel powder of 0.2kg、The Flos Caryophylli powder of 0.18kg、0.15kg Cortex Cinnamomi powder、The Fructus Foeniculi powder of 0.12kg、The star aniseed powder of 0.09kg、The Fructus Piperis powder of 0.08kg、The Paprika of 0.06kg、The Herba Cistanches powder of 0.3kg、The Monas cuspurpureus Went of 0.5kg、The yellow wine of 1.9kg，It is sufficiently mixed after uniformly，Pour in fermentation tank，Add suitable water，The water yield is advisable to flood bacterium base，Sealing pickles 38 days，Make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.

Embodiment four:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh Folium Ilicis asprellae, garden burnet leaf, buckwheat leaf, Folium Chrysanthemi, Radix seu Folium Alchorneae trewioidis, leaf of Moringa, mixed material is prepared after taking the leaf of Moringa mix homogeneously of the Folium Ilicis asprellae of 10kg, the garden burnet leaf of 7kg, the buckwheat leaf of 4kg, the Folium Chrysanthemi of 3kg, the Radix seu Folium Alchorneae trewioidis of 1kg, 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 147 DEG C, fixation time is 8s, the heat radiation of spreading for cooling immediately after completing, the concentration adding 8.4kg in the mixed material after completing is that 82% Fructus Ligustri Lucidi juice solution is pulled an oar, and prepares raw slurry；

B. ferment treatment: add the pectase of 0.4kg, the cellulase of 0.25kg, 0.18kg flavor protease, 5kg arhat juice, the Radix Codonopsis Convolvulaceae juice of 2kg, 1kg Caulis et folium euphorbiae milii fruit juice in raw slurry, enzymolysis 70min under 47 DEG C of conditions, by the enzyme denaturing 17s under 126 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, Chinese yam beans, moringa seeds, Fructus Hippophae are removed impurity; take the Fructus Hippophae mix homogeneously of the Semen Glycines of 10kg, the Chinese yam beans of 4kg, the moringa seeds of 2kg, 1kg; prepare mixing bean; mixing bean is soaked 10h with the citric acid soln that concentration is 7% of 31 DEG C; after peeling cleans up; add the raw material juice of 7kg in the mixing bean after soaking, 2kg DICAO fruit juice, 1kg Flos Camelliae Japonicae powder, 1kg lattice Flos Mori powder, 1kg Flos Rosae Multiflorae pollen are mixed into row defibrination, make bean milk；

D. production of bean curd base: poured into by bean milk in cooker, after boiling 18min, is cooled to 34 DEG C, the noodles dish of 5kg raw material slag, the Camellia sasanqua Thunb. pollen of 2kg, the Radix Changii powder of 2kg, the Caulis Spatholobi powder of 1kg, 1kg is added in 10kg bean milk, stir, again boil 25min, after be cooled to 53 DEG C, the salt saltwater brine that Baume degrees is 16 adding 0.7kg 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 25 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 35h in 29 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 17h, again carry out turning over lattice, rear standing cultivation 18h, when bean curd base covers with Mucor, prepares bacterium base；

nullG. pickle: load in fermentation tank after bacterium base is carried out stranding hair，Take the Sal of 1.6kg、The golden Radix Morinae Bulleyanae leaf powder of 1kg、The bean Folium pyri powder of 1kg、The Folium Euryales of 1kg、The DAWANHUA powder of 0.6kg、The Hibiscus Sabdariffa Linn powder of 0.5kg、The saffron of 0.5kg、The Herba Houttuyniae powder of 0.4kg、The pollen of reaching the clouds of 0.4kg、The powder of Folium Mori of 0.3kg、The Garfields Tea of 0.23kg、The Fructus Foeniculi powder of 0.17kg、The star aniseed powder of 0.12kg、The Fructus Piperis powder of 0.08kg、The Paprika of 0.14kg、The lotus powder of 0.6kg、The Folium Perillae powder of 0.5kg、The Caulis et folium euphorbiae milii fruit juice of 0.5kg、The Monas cuspurpureus Went of 0.3kg、The yellow wine of 1.9kg，It is sufficiently mixed after uniformly，Pour in fermentation tank，Add suitable water，The water yield is advisable to flood bacterium base，Sealing pickles 46 days，Make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.

Embodiment five:

The processing method of a kind of Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that described processing method adopts following steps:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, noodles dish, Herba Hemisteptae Lyratae, rocket salad, collapse dish, Herba Spinaciae, take the Folium Ilicis asprellae of 13kg, the garden burnet leaf of 7kg, the noodles dish of 3kg, the Herba Hemisteptae Lyratae of 2kg, the rocket salad of 1kg, the dish that collapses of 1kg, mixed material is prepared after 1kg Herba Spinaciae mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 123 DEG C, fixation time is 27s, the heat radiation of spreading for cooling immediately after completing, the trichosanic acid solution that concentration is 57% adding 7kg in the mixed material after completing is pulled an oar, prepare raw slurry；

B. ferment treatment: add the amylase of the pectase of 0.7kg, the cellulase of 0.2kg, 0.1kg in raw slurry, enzymolysis 80min under 52 DEG C of conditions, by the enzyme denaturing 28s under 118 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 260 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 Phaseoli, Semen Phaseoli Vulgaris, Fructus Arctii are removed impurity, take the Fructus Arctii block mix homogeneously of the Semen Glycines of 13kg, the Semen Phaseoli of 5kg, the Semen Phaseoli Vulgaris of 2kg, 1kg, prepare mixing bean, the bean drinking water water soaking 13h with 25 DEG C will be mixed, after peeling cleans up, add the raw material juice of 7.2kg in the mixing bean after soaking, the ginseng juice of 2kg, the thorn certain kind of berries powder of 2kg, the Fructus Fici powder of 1kg, 1kg Fructus Rosae Laevigatae fruit powder, 1kg Semen Lini carry out defibrination, make bean milk；

D. production of bean curd base: bean milk is poured in cooker, after boiling 23min, it is cooled to 31 DEG C, the Herba Fimbristylis dichotomae of 6.8kg raw material slag, the Lycium ruthenicum Murr. powder of 3kg, the Herba Plantaginis grass meal of 2kg, the floating heart powder of 2kg, the Herba Capsellae powder of 1kg, the ice vegetable powder of 1kg, 1kg is added in 10kg bean milk, stir, again boil 18min, after be cooled to 45 DEG C, the salt saltwater brine that Baume degrees is 16 adding 0.68kg carries out a slurry, stand 44min 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 25 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；

F. cultivation: the bean curd base of mucor strain liquid will be sprayed, 35 DEG C of environment stand cultivation 23h, carrying out turning over lattice for the first time, then stand cultivation 18h, secondary carries out turning over lattice, stand cultivation 23h again, carry out for three times turning over lattice, rear standing cultivation 14h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；

nullG. pickle: load in fermentation tank after bacterium base is carried out stranding hair，Take the Sal of 2.8kg、The serpentaria grass meal of 2kg、The Radix seu Caulis Embeliae Parviflorae of 2kg、The Herba Lamii Amplexicaulis of 2kg、The Nostoc powder of 1kg、The Abelmoschus esculentus powder of 1kg、The Herba Lactucae Indicae powder of 1kg、The Herba Sedi Aizoon powder of 1kg、1kg blood skin dish、The vegetable powder that collapses of 0.5kg、The Folium Granati powder of 0.3kg、The tangerine peel powder of 0.3kg、The Flos Caryophylli powder of 0.2kg、The Fructus Foeniculi powder of 0.2kg、The star aniseed powder of 0.1kg、The Fructus Piperis powder of 0.07kg、The Paprika of 0.06kg、The Seeds of Trichosanthes kirilowii powder of 0.8kg、The Monas cuspurpureus Went of 0.8kg、The Cissus pteroclada Hayata powder of 1kg、The yellow wine of 1.5kg，It is sufficiently mixed after uniformly，Pour in fermentation tank，Add suitable water，The water yield is advisable to flood bacterium base，Sealing pickles 60 days，Make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae 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 processing method of a Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd, it is characterised in that adopt following methods step:

A. pretreatment of raw material: choose fresh, complete Folium Ilicis asprellae, garden burnet leaf, Folium Viticis Negundo, Fructus Mori leaf, Radix seu Folium Alchorneae trewioidis, take the Folium Ilicis asprellae of 10kg, the garden burnet leaf of 7kg, 3kg Folium Viticis Negundo, 2kg Fructus Mori leaf, mixed material is prepared after 1kg Radix seu Folium Alchorneae trewioidis mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 139 DEG C, fixation time is 12s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.3kg is added in mixed material, the standing that stirs 2.5h, again complete after cleaning after standing, the temperature that completes is 127 DEG C, fixation time is 20s, the secondary concentration adding 8kg in backward mixed material that completes is that 23% malic acid solution is pulled an oar, prepare raw slurry；

B. ferment treatment: add the pectase of 0.1kg, the cellulase of 0.06kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 70min under 53 DEG C of conditions, by the enzyme denaturing 18s under 129 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 220 orders, it is thus achieved that raw material juice and raw material slag；

C. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 15h of 26 DEG C, after peeling cleans up, the raw material juice adding 8kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；

D. production of bean curd base: poured into by bean milk in cooker, after boiling 8min, is cooled to 40 DEG C, the Herba Cymbopogonis Citrari juice of the raw material slag of 3kg, the Succus Rhizoma Dioscoreae of 2kg, the polygonatum odoratum juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 5min, after be cooled to 53 DEG C, the glucono-δ-lactone adding 0.43kg carries out a slurry, stand 50min 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 23 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；

F. cultivation: the bean curd base of mucor strain liquid will be sprayed, 32 DEG C of environment stand cultivation 20h, carrying out turning over lattice for the first time, then stand cultivation 14h, secondary carries out turning over lattice, stand cultivation 25h again, carry out for three times turning over lattice, rear standing cultivation 10h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；

G. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.1kg, the coixlacrymajobi powder of 1kg, 1kg Folium Eriobotryae powder, the Folium Nelumbinis powder of 0.7kg, the Pleurotus eryngii powder of 0.5kg, the Herba Houttuyniae powder of 2kg, the lucky grass meal of 1kg, the Flos Caryophylli powder of 0.2kg, the Fructus Foeniculi powder of 0.07kg, 0.08kg Cortex Moutan powder, the star aniseed powder of 0.05kg, the Fructus Piperis powder of 0.06kg, the Paprika of 0.09kg, the Folium Capsici powder of 0.5kg, the Monas cuspurpureus Went of 0.8kg, the yellow wine of 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 pickles 55 days, make finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd；

H. fill, inspection store: packed in an aseptic environment by finished product Flos Ilicis Asprellae Radix Sanguisorbae fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse.