CN105918493A - Preparation method of tea-flavored fermented bean curd and prepared fermented bean curd - Google Patents
Preparation method of tea-flavored fermented bean curd and prepared fermented bean curd Download PDFInfo
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Abstract
The invention relates to a preparation method of tea-flavored fermented bean curd, and also relates to the fermented bean curd prepared by the preparation method of the tea-flavored fermented bean curd. The preparation method of the tea-flavored fermented bean curd comprises the following steps: (1) weighing each raw material component; (2) slicing fresh bean curd, stewing the bean curd and carrying out fermentation under a room temperature condition for 10-15 days; (3) soaking green tea at 70-80 DEG C for 30-40 minutes, filtering the solution and taking the obtained water extract solution; (4) decocting mushroom, chicken and thirteen-spices with a slow fire and taking juice; (5) boiling pericarpium citri reticulatae, fig, rose, pomegranate flower and sweet-scented osmanthus with slow fire to obtain thick juice; (6) mixing the materials; and (7) soaking the sliced bean curd with the mixture obtained in the step (6) and carrying out sealed fermentation. The method has the advantages that the problem of a single flavor of the existing fermented bean curd is solved; and the prepared fermented bean curd is good in mouthfeel and high in nutrient value.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of tea flavour fermented bean curd；This
Invention further relates to the fermented bean curd obtained by preparation method of a kind of above-mentioned tea flavour fermented bean curd.
Background technology
Fermented bean curd is that bean curd is utilized mold fermentation, pickles by one, then the processed soybean food through secondary operations,
It it is the condiment being commonly used very much.Fermented bean curd is generally divided into green grass or young crops side, red, white side three major types.Wherein, smelly
Bean curd belongs to " green grass or young crops side "." bulk ", " red peppery ", " Flos Rosae Rugosae " etc. belong to " red "." sweet peppery ", " Flos Osmanthi Fragrantis ", " five
Fragrant " wait and belong to " white side ".Fermented bean curd exquisite quality, sweet-smelling is good to eat, delicious flavour, multiple micro-rich in needed by human body
Secondary element, is Han nationality's Traditional Folk cuisines of spreading thousands of years of China, for one of distinctive fermented product of China.
The manufacturing process of traditional fermented bean curd is usually: first Semen sojae atricolor being made bean curd, then pressed compact is divided into fritter, pendulum
Can connect the strongest rhizopus of prolease activity or mucoraceous strain in tub, then enter fermentation and
Salting down the base phase, requirement in addition Monascus ruber, yeast, aspergillus oryzae etc. finally according to different cultivars carry out sealing storage
Hide.
Due to prosperity and the progress of Food Science technology of preparing of information, at present, existing major part bean curd
The preparation process industrialization of breast, by the machine fixed, fixing composition, fixing processing procedure, the most whole
Criticize and manufacture in large quantities, so the most common fermented bean curd taste is the most single.And along with people's lives water
Flat raising and the development of national economy, people are more and more higher to the prescription of fermented bean curd, existing fermented bean curd
Taste cannot meet consumer demand.
Summary of the invention
An object of the present invention is to provide the preparation method of a kind of tea flavour fermented bean curd, to improve existing fermented bean curd
The problem that taste is single, obtained fermented bean curd is in good taste, is of high nutritive value.
In order to solve above-mentioned technical problem, the present invention by the following technical solutions: the system of a kind of tea flavour fermented bean curd
Preparation Method, comprises the following steps:
(1) each component of following mass fraction: newly fresh bean curd 90-110 part, green tea 3-4 is weighed according to proportioning
Part, Pericarpium Citri Reticulatae 1-3 part, Fructus Fici 3-5 part, Flos Rosae Rugosae 3-4 part, Flos Granati 3-4 part, Flos Osmanthi Fragrantis 1-2 part,
Lentinus Edodes 4-6 part, Carnis Gallus domesticus 6-8 part, SHISANXIANG 1 part, anistree 1-2 part, Pericarpium Zanthoxyli 1-3 part, bruised ginger 1-4
Part, Sal 5-7 part, Mel 1 part, Oleum sesami 1 part, Chinese liquor 2-4 part of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 1-2cm, seal container,
Normal temperature condition bottom fermentation 12-15 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
In the present invention, new fresh bean curd, green tea, Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis, perfume (or spice)
Mushroom, Carnis Gallus domesticus, SHISANXIANG, anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
The fermented bean curd that Chinese liquor prepares gained with said ratio and preparation method is in good taste, be of high nutritive value, and improves existing
There is the problem that fermented bean curd taste is single.In step (2), the reason that every layer of Folium Nelumbinis can only be put one layer of bean curd is
Bean curd is soft easily to be damaged by pressure, the reason in the gap leaving 1-2cm between adjacent thumbnail be avoid bean curd mouldy after
Being sticky in together, the purpose of normal temperature fermentation is advantageous for fungus growth.By green tea at 70-80 in step (3)
The purpose DEG C soaking 30min-40min is fully to leach the nutritional labeling in green tea, beneficially having in green tea
Effect composition plays it in subsequent steps and acts on accordingly, and can improve the mouthfeel of fermented bean curd.Step (4)
It is middle that Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG and clear water are heated to the slow fire steaming and decocting effect of 1-2 hour after boiling is abundant
Endure out the nutritional labeling in Lentinus Edodes and Carnis Gallus domesticus, and make SHISANXIANG, Lentinus Edodes, Carnis Gallus domesticus the most tasty, further
Improve the mouthfeel of fermented bean curd.By Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis slow fire in step (5)
The effect endured 40-50 minute is the battalion in abundant fried Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis
Form point, the nutrition in abundant fermented bean curd, improve fermented bean curd mouthfeel further.Use green tea infusion, Pericarpium Citri Reticulatae,
Fructus Fici, Flos Rosae Rugosae, Flos Granati, the fried liquid of Flos Osmanthi Fragrantis, anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel,
Oleum sesami, the thumbnail of soaking in Chinese liquor step (2) gained of more than 50 degree, improve obtained by the present invention
The mouthfeel of fermented bean curd, extend the holding time of fermented bean curd obtained by the present invention, obtained by the present invention
Fermented bean curd can preserve 15 months and never degenerate by room temperature, and the holding time is the most long more tasty.Additionally, institute of the present invention
The fermented bean curd obtained, rich in lactic acid bacteria, thus promotes the absorption of human nutrition material after consumption, prevents intestinal
Infect, raising immunity, and produced lactic acid bacteria in sweat, not only make fermented bean curd the most delicious,
Other antibacterial in altar of fermenting can also be suppressed, prevent abnormal fermentation.
The fermented bean curd obtained by preparation method using the present invention can be deposited 15 months under normal temperature condition, the time
It is the most long more tasty that (during storage, the saline solution that upper edge mass fraction is 10% of described jar soaks many
Layer cotton seals).
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd
90 parts, green tea 3 parts, Pericarpium Citri Reticulatae 2 parts, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2
Part, 6 parts of Lentinus Edodes, 8 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, food
Salt 6 parts, Mel 1 part, Oleum sesami 1 part, the Chinese liquor 3 parts of more than 50 degree.
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd
90 parts, green tea 4 parts, Pericarpium Citri Reticulatae 1 part, Fructus Fici 3 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 1
Part, 5 parts of Lentinus Edodes, 6 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, anise 1 part, 1 part of Pericarpium Zanthoxyli, bruised ginger 1 part, food
Salt 5 parts, Mel 1 part, Oleum sesami 1 part, the Chinese liquor 2 parts of more than 50 degree.
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd
100 parts, green tea 3 parts, Pericarpium Citri Reticulatae 3 parts, Fructus Fici 5 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 2
Part, 5 parts of Lentinus Edodes, 7 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 2 parts, food
Salt 6 parts, Mel 1 part, Oleum sesami 1 part, the Chinese liquor 4 parts of more than 50 degree.
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd
100 parts, green tea 4 parts, Pericarpium Citri Reticulatae 1 part, Fructus Fici 5 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2
Part, 4 parts of Lentinus Edodes, 6 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, anise 2 parts, 3 parts of Pericarpium Zanthoxyli, bruised ginger 4 parts, food
Salt 7 parts, Mel 1 part, Oleum sesami 1 part, the Chinese liquor 3 parts of more than 50 degree.
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd
110 parts, green tea 4 parts, Pericarpium Citri Reticulatae 2 parts, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 1
Part, 5 parts of Lentinus Edodes, 8 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, anise 1 part, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, food
Salt 7 parts, Mel 1 part, Oleum sesami 1 part, the Chinese liquor 4 parts of more than 50 degree.
The invention also discloses the fermented bean curd obtained by a kind of above-mentioned preparation method.
Compared with prior art, the invention has the beneficial effects as follows: present invention improves existing fermented bean curd taste list
The problem of one, obtained fermented bean curd is in good taste, is of high nutritive value.In the present invention, new fresh bean curd, green tea,
Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis, Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG, anise, Pericarpium Zanthoxyli,
Bruised ginger, Sal, Mel, Oleum sesami, the Chinese liquor of more than 50 degree prepare institute with said ratio and preparation method
Fermented bean curd in good taste, be of high nutritive value, improve the problem that existing fermented bean curd taste is single.Step (2)
In, every layer of Folium Nelumbinis can only be put the reason of one layer of bean curd, and to be that bean curd is soft easily damage by pressure, stays between adjacent thumbnail
Have the reason in the gap of 1-2cm be avoid bean curd mouldy after be sticky in together, the purpose of normal temperature fermentation is favourable
In fungus growth.Green tea is fully leaching in the purpose that 70-80 DEG C is soaked 30min-40min by step (3)
Going out the effective ingredient in the nutritional labeling in green tea, beneficially green tea, to play it in subsequent steps corresponding
Effect, and the mouthfeel of fermented bean curd can be improved.Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG are heated by step (4) with clear water
To boiling, the slow fire steaming and decocting effect of 1-2 hour is fully to endure out the nutritional labeling in Lentinus Edodes and Carnis Gallus domesticus, and makes
SHISANXIANG, Lentinus Edodes, Carnis Gallus domesticus are the most tasty, improve the mouthfeel of fermented bean curd further.By old in step (5)
The effect that skin, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis slow fire are endured 40-50 minute be abundant fried Pericarpium Citri Reticulatae,
Nutritional labeling in Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis, the nutrition in abundant fermented bean curd, further
Improve fermented bean curd mouthfeel.Use green tea infusion, Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the decocting of Flos Osmanthi Fragrantis
Go out liquid, anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, the soaking in Chinese liquor step of more than 50 degree
(2) thumbnail of gained, improves the mouthfeel of fermented bean curd obtained by the present invention, extends the present invention made
The holding time of the fermented bean curd obtained, the fermented bean curd obtained by the present invention can preserve 15 months and never degenerate by room temperature,
And the holding time is the most long more tasty.Additionally, the fermented bean curd of gained of the present invention, rich in lactic acid bacteria, thus at food
With the absorption of rear promotion human nutrition material, prevent intestinal infection, improve immunity, and in sweat
Produced lactic acid bacteria, not only makes fermented bean curd the most delicious, moreover it is possible to other antibacterial in suppression fermentation altar, anti-
Only abnormal fermentation.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.In following embodiment
Experimental technique, if no special instructions, be conventional method.
Embodiment 1
The preparation method of a kind of tea flavour fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 90 parts, green tea 3 parts,
Pericarpium Citri Reticulatae 2 parts, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2 parts, 6 parts of Lentinus Edodes, chicken
Meat 8 parts, SHISANXIANG 1 part, anistree 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, Sal 6 parts, Mel 1 part,
Oleum sesami 1 part, the Chinese liquor 3 parts of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 1cm, seal container,
Normal temperature condition bottom fermentation 12 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
A kind of fermented bean curd obtained by above-mentioned preparation method.
Embodiment 2
The preparation method of a kind of tea flavour fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 90 parts, green tea 4 parts,
Pericarpium Citri Reticulatae 1 part, Fructus Fici 3 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 1 part, 5 parts of Lentinus Edodes, chicken
Meat 6 parts, SHISANXIANG 1 part, anistree 1 part, 1 part of Pericarpium Zanthoxyli, bruised ginger 1 part, Sal 5 parts, Mel 1 part,
Oleum sesami 1 part, the Chinese liquor 2 parts of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 1.5cm, seal container,
Normal temperature condition bottom fermentation 12 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
A kind of fermented bean curd obtained by above-mentioned preparation method.
Embodiment 3
The preparation method of a kind of tea flavour fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, green tea 3 parts,
Pericarpium Citri Reticulatae 3 parts, Fructus Fici 5 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 2 parts, 5 parts of Lentinus Edodes, chicken
Meat 7 parts, SHISANXIANG 1 part, anistree 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 2 parts, Sal 6 parts, Mel 1 part,
Oleum sesami 1 part, the Chinese liquor 4 parts of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 2cm, seal container,
Normal temperature condition bottom fermentation 15 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
A kind of fermented bean curd obtained by above-mentioned preparation method.
Embodiment 4
The preparation method of a kind of tea flavour fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, green tea 4 parts,
Pericarpium Citri Reticulatae 1 part, Fructus Fici 5 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2 parts, 4 parts of Lentinus Edodes, chicken
Meat 6 parts, SHISANXIANG 1 part, anistree 2 parts, 3 parts of Pericarpium Zanthoxyli, bruised ginger 4 parts, Sal 7 parts, Mel 1 part,
Oleum sesami 1 part, the Chinese liquor 3 parts of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 2cm, seal container,
Normal temperature condition bottom fermentation 14 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
A kind of fermented bean curd obtained by above-mentioned preparation method.
Embodiment 5
The preparation method of a kind of tea flavour fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 110 parts, green tea 4 parts,
Pericarpium Citri Reticulatae 2 parts, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 1 part, 5 parts of Lentinus Edodes, chicken
Meat 8 parts, SHISANXIANG 1 part, anistree 1 part, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, Sal 7 parts, Mel 1 part,
Oleum sesami 1 part, the Chinese liquor 4 parts of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 1.5cm, seal container,
Normal temperature condition bottom fermentation 14 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
A kind of fermented bean curd obtained by above-mentioned preparation method.
Test result indicate that, present invention improves the problem that existing fermented bean curd taste is single, obtained bean curd
Breast is in good taste, is of high nutritive value.The fermented bean curd obtained by preparation method using the present invention can be at normal temperature condition
Under deposit 15 months, the time is the most long more tasty, and (during storage, the upper edge mass fraction of described jar is 10
The multilamellar cotton that the saline solution of % soaks seals).
In the present invention, new fresh bean curd, green tea, Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis, perfume (or spice)
Mushroom, Carnis Gallus domesticus, SHISANXIANG, anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
The fermented bean curd that Chinese liquor prepares gained with said ratio and preparation method is in good taste, be of high nutritive value, and improves existing
There is the problem that fermented bean curd taste is single.In step (2), the reason that every layer of Folium Nelumbinis can only be put one layer of bean curd is
Bean curd is soft easily to be damaged by pressure, the reason in the gap leaving 1-2cm between adjacent thumbnail be avoid bean curd mouldy after
Being sticky in together, the purpose of normal temperature fermentation is advantageous for fungus growth.By green tea at 70-80 in step (3)
The purpose DEG C soaking 30min-40min is fully to leach the nutritional labeling in green tea, beneficially having in green tea
Effect composition plays it in subsequent steps and acts on accordingly, and can improve the mouthfeel of fermented bean curd.Step (4)
It is middle that Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG and clear water are heated to the slow fire steaming and decocting effect of 1-2 hour after boiling is abundant
Endure out the nutritional labeling in Lentinus Edodes and Carnis Gallus domesticus, and make SHISANXIANG, Lentinus Edodes, Carnis Gallus domesticus the most tasty, further
Improve the mouthfeel of fermented bean curd.By Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis slow fire in step (5)
The effect endured 40-50 minute is the battalion in abundant fried Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis
Form point, the nutrition in abundant fermented bean curd, improve fermented bean curd mouthfeel further.Use green tea infusion, Pericarpium Citri Reticulatae,
Fructus Fici, Flos Rosae Rugosae, Flos Granati, the fried liquid of Flos Osmanthi Fragrantis, anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel,
Oleum sesami, the thumbnail of soaking in Chinese liquor step (2) gained of more than 50 degree, improve obtained by the present invention
The mouthfeel of fermented bean curd, extend the holding time of fermented bean curd obtained by the present invention, obtained by the present invention
Fermented bean curd can preserve 15 months and never degenerate by room temperature, and the holding time is the most long more tasty.Additionally, institute of the present invention
The fermented bean curd obtained, rich in lactic acid bacteria, thus promotes the absorption of human nutrition material after consumption, prevents intestinal
Infect, raising immunity, and produced lactic acid bacteria in sweat, not only make fermented bean curd the most delicious,
Other antibacterial in altar of fermenting can also be suppressed, prevent abnormal fermentation.
The above is only the preferred embodiment of the present invention, it should be pointed out that: common for the art
For technical staff, under the premise without departing from the principles of the invention, it is also possible to make some improvement, these change
Enter to should be regarded as protection scope of the present invention.
Claims (7)
1. the preparation method of a tea flavour fermented bean curd, it is characterised in that: comprise the following steps:
(1) each component of following mass fraction: newly fresh bean curd 90-110 part, green tea 3-4 is weighed according to proportioning
Part, Pericarpium Citri Reticulatae 1-3 part, Fructus Fici 3-5 part, Flos Rosae Rugosae 3-4 part, Flos Granati 3-4 part, Flos Osmanthi Fragrantis 1-2 part,
Lentinus Edodes 4-6 part, Carnis Gallus domesticus 6-8 part, SHISANXIANG 1 part, anistree 1-2 part, Pericarpium Zanthoxyli 1-3 part, bruised ginger 1-4
Part, Sal 5-7 part, Mel 1 part, Oleum sesami 1 part, Chinese liquor 2-4 part of more than 50 degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, will
The Folium Nelumbinis plucked cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd,
One layer of bean curd can only be put on every layer of Folium Nelumbinis, between adjacent thumbnail, leave the gap of 1-2cm, seal container,
Normal temperature condition bottom fermentation 12-15 days；
(3) weigh the clear water of 15 times that quality is green tea quality, and mix with load weighted green tea, in 70-80
DEG C soak 30min-40min, cross leaching gained infusion；
(4) weighing quality is Lentinus Edodes, Carnis Gallus domesticus, the clear water of 30 times of SHISANXIANG gross mass, and with weigh
Lentinus Edodes, Carnis Gallus domesticus, SHISANXIANG mixing, be heated to slow fire steaming and decocting 1-2 hour after boiling, take gained decoction；
(5) load weighted Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, Flos Osmanthi Fragrantis are respectively washed clean and smash
Broken, addition weight is Pericarpium Citri Reticulatae, Fructus Fici, Flos Rosae Rugosae, Flos Granati, the clear water of 20 times of Flos Osmanthi Fragrantis gross weight,
After being heated to boiling, slow fire is endured 40-50 minute, obtains thick juice；
(6) by load weighted anise, Pericarpium Zanthoxyli, bruised ginger, Sal, Mel, Oleum sesami, more than 50 degree
Chinese liquor is viscous with the infusion of step (3) gained, the decoction of step (4) gained and step (5) gained
Thick shape juice mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with step (6) gained
Mixed material soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
The preparation method of tea flavour fermented bean curd the most according to claim 1, it is characterised in that: step (1)
In, weigh each component of following mass fraction according to proportioning: new fresh bean curd 90 parts, green tea 3 parts, Pericarpium Citri Reticulatae 2
Part, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2 parts, 6 parts of Lentinus Edodes, 8 parts of Carnis Gallus domesticus,
SHISANXIANG 1 part, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, Sal 6 parts, Mel 1 part, Oleum sesami 1
Part, the Chinese liquor 3 parts of more than 50 degree.
The preparation method of tea flavour fermented bean curd the most according to claim 1, it is characterised in that: step (1)
In, weigh each component of following mass fraction according to proportioning: new fresh bean curd 90 parts, green tea 4 parts, Pericarpium Citri Reticulatae 1
Part, Fructus Fici 3 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 1 part, 5 parts of Lentinus Edodes, 6 parts of Carnis Gallus domesticus,
SHISANXIANG 1 part, anise 1 part, 1 part of Pericarpium Zanthoxyli, bruised ginger 1 part, Sal 5 parts, Mel 1 part, Oleum sesami 1
Part, the Chinese liquor 2 parts of more than 50 degree.
The preparation method of tea flavour fermented bean curd the most according to claim 1, it is characterised in that: step (1)
In, weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, green tea 3 parts, Pericarpium Citri Reticulatae 3
Part, Fructus Fici 5 parts, Flos Rosae Rugosae 3 parts, Flos Granati 4 parts, Flos Osmanthi Fragrantis 2 parts, 5 parts of Lentinus Edodes, 7 parts of Carnis Gallus domesticus,
SHISANXIANG 1 part, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, bruised ginger 2 parts, Sal 6 parts, Mel 1 part, Oleum sesami 1
Part, the Chinese liquor 4 parts of more than 50 degree.
The preparation method of tea flavour fermented bean curd the most according to claim 1, it is characterised in that: step (1)
In, weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, green tea 4 parts, Pericarpium Citri Reticulatae 1
Part, Fructus Fici 5 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 2 parts, 4 parts of Lentinus Edodes, 6 parts of Carnis Gallus domesticus,
SHISANXIANG 1 part, anise 2 parts, 3 parts of Pericarpium Zanthoxyli, bruised ginger 4 parts, Sal 7 parts, Mel 1 part, Oleum sesami 1
Part, the Chinese liquor 3 parts of more than 50 degree.
The preparation method of tea flavour fermented bean curd the most according to claim 1, it is characterised in that: step (1)
In, weigh each component of following mass fraction according to proportioning: new fresh bean curd 110 parts, green tea 4 parts, Pericarpium Citri Reticulatae 2
Part, Fructus Fici 4 parts, Flos Rosae Rugosae 4 parts, Flos Granati 3 parts, Flos Osmanthi Fragrantis 1 part, 5 parts of Lentinus Edodes, 8 parts of Carnis Gallus domesticus,
SHISANXIANG 1 part, anise 1 part, 2 parts of Pericarpium Zanthoxyli, bruised ginger 3 parts, Sal 7 parts, Mel 1 part, Oleum sesami 1
Part, the Chinese liquor 4 parts of more than 50 degree.
7. the bean curd obtained by preparation method of the tea flavour fermented bean curd according to any one of claim 1-6
Breast.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616659A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sweet, crispy and refreshing lotus root slices and preparation method thereof |
| CN106689411A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Mustard-flavored fermented bean curd |
| CN108077451A (en) * | 2018-01-26 | 2018-05-29 | 贵州省湄潭县野谷草食品有限公司 | Green tea soycheese and preparation method thereof |
| CN110771689A (en) * | 2019-11-25 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing and making method of fermented bean curd |
-
2016
- 2016-06-29 CN CN201610496708.XA patent/CN105918493A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616659A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sweet, crispy and refreshing lotus root slices and preparation method thereof |
| CN106689411A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Mustard-flavored fermented bean curd |
| CN108077451A (en) * | 2018-01-26 | 2018-05-29 | 贵州省湄潭县野谷草食品有限公司 | Green tea soycheese and preparation method thereof |
| CN110771689A (en) * | 2019-11-25 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing and making method of fermented bean curd |
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