CN105994673A - Ginger tea-flavoured hot fermented beancurd and processing method thereof - Google Patents

Ginger tea-flavoured hot fermented beancurd and processing method thereof Download PDF

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Publication number
CN105994673A
CN105994673A CN201610351167.1A CN201610351167A CN105994673A CN 105994673 A CN105994673 A CN 105994673A CN 201610351167 A CN201610351167 A CN 201610351167A CN 105994673 A CN105994673 A CN 105994673A
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tea
ginger
add
water
minute
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顾永忠
李兴江
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Anhui Bagongshan Bean Products Co Ltd
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Anhui Bagongshan Bean Products Co Ltd
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Priority to CN201610351167.1A priority Critical patent/CN105994673A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Abstract

The invention discloses a ginger tea-flavoured hot fermented beancurd and a processing method thereof. The ginger tea-flavoured hot fermented beancurd is prepared from the following raw materials: ginger, pigskin, polished round-grained rice, moringa oleifera powder, pine needles, soybeans, citronella flowers, all grass of bulley herminium, fructus amomi, liquorice, honey, tea fungus liquid, marinating materials, red oil, right amount of mucor and right amount of edible salt. The obtained ginger tea-flavoured hot fermented beancurd adopts secondary fermentation, original taste is reserved in primary fermentation, ginger, pig skin and tea fungus liquid treatment slurry are added for wrapping to form a coating, ginger tea flavour is fused, nutrition is richer, and taste is layered; meanwhile, slow release effect in follow-up pickling and marinating is realized, salinity of fermented beancurd is reduced, and red oil containing pine tea juice is adopted for immersion, so that blood circulation is promoted, and immunological function of the organism is improved; the ingredients such as lemongrass and all grass of bulley herminium are added, health value and synergistic effect are higher, appetite is promoted while the effects of warming middle and harmonizing stomach as well as warming spleen and appetizing are realized, texture is fine and smooth, taste is delicious and fragrant, nutrition, health and flavour are integrated into a whole, and the ginger tea-flavoured hot fermented beancurd is applicable to people of all ages.

Description

A kind of ginger tea local flavor chilli oil fermented bean curd and processing method thereof
Technical field
The present invention relates to food technology field, particularly relate to a kind of ginger tea local flavor chilli oil fermented bean curd and processing method thereof.
Background technology
Fermented bean curd, vary in different localities again referred to as " fermented bean curd ", " fermented red beancurd " or " Lignum Rhamnellae franguloidis ".Fermented bean curd is the processed soybean food of a kind of secondary operations, is the fermented seasonings of the famous tool national characters of China, for the common assistant dish of Chinese, or is used for cooking.Generally fermented bean curd is mainly by fermenting with mucormycosis, including Mucor sufu (Mucor sufu), Zygosaccharomyces rouxii (Mucor Rouxianus), Mucor racemosus Fres (Mucor racemosus), also has rhizopus, such as rhizopus chinensis (Rhizopus chinensis) etc.. As Application No. 201310425721.2 the present invention relates to the preparation method of a kind of Folium camelliae assamicae fried bean curd breast, it is characterized by Pu ' er tea powder 0.3-1.2 part and is cooked into tea, bean milk of waking up is scalded with the tea of 85-90 DEG C, after filtering, putting slurry, wrap up with cotton and squeeze into bulk, make bean curd, then according to traditional handicraft fermentation, by bean curd 100 parts, Pu'er tea wine 1-5 part, SUANMUGUA powder 0.5-1.5 part, Sal 7-15 parts, Pericarpium Zanthoxyli 2-5 part, Fructus Capsici 2-7 part, Rhizoma Zingiberis Recens 3-7 part is fully mixed thoroughly, place 5-10 days after dress altar, put into fresh Oleum Brassicae campestris, pickle again more than 12 months, described Pu'er tea wine is formed by the dispensing mixing of following weight portion brewed half a year: the pure Sorghum vulgare Pers. Wine of 55~65 degree 100 parts, crystal sugar 5-15 part, the Folium camelliae assamicae 2-4 part after 240 hours bakee, and repeatedly lowered the temperature through 3-5 hour the Fructus Jujubae 1-3 part after clearing baking, purple rice 3-5 part, Fructus Lycii 1-3 part, Radix Rehmanniae Preparata 0.5-1 part, Radix Angelicae Sinensis 0.2-0.8 part, Radix Astragali 1-2 part, road DANGSHEN 1-2 part, Radix Polygoni Multiflori 1-1.5 part.Above-mentioned way is that Folium Camelliae sinensis boils refreshment slurry, prepares bean curd, and this sampling technology is filtering squeezing process losses tea Flavor, and Titian seasoning simultaneously is inconspicuous, and adds brewed tea wine, affects fermented bean curd original flavor containing Chinese medicine ingredients, affects the quality of bean curd.
The present invention keeps fermented bean curd original flavor to enrich fermented bean curd mouthfeel simultaneously, wraps up in slurry ferment in second time first after fermentation, and internal layer keeps fermented bean curd original flavor, outer layer Titian flavour enhancing, reduces fermented bean curd salinity, improves healthy nutritive value simultaneously, gather nutrition, local flavor, keep healthy in one, meet Modern human populations diet and pursue.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of ginger tea local flavor chilli oil fermented bean curd and processing method thereof.
The present invention is achieved by the following technical solutions:
A kind of ginger tea local flavor chilli oil fermented bean curd, is made up of the raw material of following weight parts:
Rhizoma Zingiberis Recens 20-30, Corii Sus domestica 80-90, Semen oryzae sativae 80-90, leaf of Moringa powder 12-15, Folium Pini 20-25, Semen sojae atricolor 950-1050, Herba Cymbopogonis Citrari 2-4, Herba Herminii bulleyi 3-5, Fructus Amomi 4-6, Radix Glycyrrhizae 4-6, Mel 15-20, black tea bacterium solution 180-220, bittern material 170-230, chilli oil 165-250, Mucor bacterium solution are appropriate, proper amount of salt.
The processing method of described ginger tea local flavor chilli oil fermented bean curd, comprises the following steps:
(1), by Rhizoma Zingiberis Recens cleaning cutting filamentation, put in light salt brine and soak 15-30 minute processed, Mel is added suitable quantity of water and melts, add shredded ginger, seal cold preservation 5-7 days, pulping is made in stirring, concentrates thick shape at 40-50 DEG C, obtains Rhizoma Zingiberis Recens honeydew;
(2), fresh and tender Folium Pini remove impurity is cleaned, put into boiling water blanching 1-2 minute, be stranding into end, add the infiltration of a small amount of Chinese liquor uniformly, put into microwave oven and bake dry perfume, add 8-10 times of decocting and carry 20-40 minute, filter and remove residue, filtrate is concentrated into original volume 20-30%, obtains loose tea juice;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, cutting filamentation, steams 10-15 minute under 180-220 DEG C of superheated steam, sends into baking box baking at 232-240 DEG C expanded, pulverizes, obtain Corii Sus domestica powder;
(4), Semen oryzae sativae is sieved and washed totally, put into boiling water boiling 5-10 minute, putting into frozen water leaching refrigeration but, dehydration drains, and puts into microwave and bakes ripe perfume (or spice), pulverize, adding 2-4 times of water stirring, stew to moisten to emulsus at 40-60 DEG C, addition Corii Sus domestica powder, leaf of Moringa powder, Rhizoma Zingiberis Recens honeydew stir, water proof stews to moisten thick shape, obtains Corii Sus domestica thick paste;
(5), Herba Cymbopogonis Citrari, Herba Herminii bulleyi, Fructus Amomi, Radix Glycyrrhizae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, bakes dry perfume, add 6-8 times of soak by water 1-1.5 hour at 40-60 DEG C, and filter and remove residue obtains decoction liquor;
(6), by Semen sojae atricolor roguing, clean, pulping is ground after immersion, then mashing off orders halogen, white spirit base is made in squeezing, mycete room is entered in white spirit base is swung to cage lattice, spray mucormycosis inoculation, carry out fermenting 1-3 days for the first time, put into drying room to bake 3-4 hour to become to do to 4-5 at 65-80 DEG C, by Corii Sus domestica thick paste and decoction liquor, black tea bacterium solution is puddled, baking bean embryo is put into screen cloth, leaching is made 10-15 minute in puddling serosity after taking out condensation and is repeated 2-3 time processed of leaching, leaching is wrapped up in uniformly, again spray hair enzyme bacterium, second time fermentation 1-2 days, obtain blank to carry out rubbing hair with the hands, add 11-13% Sal, 14-16 degree saline, pickle 4 to 7 days and become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 2-4, Pericarpium Zanthoxyli 1-2, Oleum Linderae 1-2, Radix Et Rhizoma Nardostachyos 2-3, Radix Glycyrrhizae 1-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Fructus Foeniculi 1-2, Pericarpium Citri Reticulatae 2-3, Flos Caryophylli 1-3, black vinegar 20-30, Fructus Capsici 12-15;Being put into by above-mentioned adjuvant in bittern material filling, add water heated and boiled 30-40 minute, adds 94-96 degree edible ethanol, be modulated into 12-13 degree bittern material after cooling;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously; put into microwave oven and bake out perfume (or spice) at 80-90 DEG C; it is finish-ground to powder; add 0.8-1 times of salad oil to stir-fry and be heated to 110-120 DEG C of truce; add pine tea juice stirring homogenizing, obtain loose congo red oil;
(9), fermented bean curd dry body is bottled, pour into bittern material, enter semifinished product warehouse fermentation 4-5 month to ripe, the more loose congo red oil boiled is circulated in fermented bean curd bottle, after high temperature sterilize, make ginger tea local flavor chilli oil fermented bean curd, packaging warehouse-in.
The invention have the advantage that
The ginger tea local flavor chilli oil fermented bean curd that the present invention prepares, use ferment in second time, fermentation first retains fermented bean curd original flavor, add Rhizoma Zingiberis Recens, Corii Sus domestica, black tea bacterium solution processes serosity and wraps up in system, form coating, merge ginger tea local flavor, nutrition is abundanter, mouthfeel is rich in stereovision, follow-up pickle, stew in soy sauce has slow releasing function, reduce fermented bean curd salinity, use the chilli oil leaching system containing pine tea juice, blood circulation promoting, improve body's immunity, it is also added with Herba Cymbopogonis Citrari, the compositions such as Herba Herminii bulleyi, more health value, synergism, appetite stimulator is simultaneously, there is warming middle-JIAO for easing the stomach, the effects such as warming the spleen appetizing, color and luster is ruddy, exquisite quality, delicious aromatic, collection nutrition, health care, local flavor is in one, all-ages.
Detailed description of the invention
A kind of ginger tea local flavor chilli oil fermented bean curd, is made up of the raw material of following weight parts:
Rhizoma Zingiberis Recens 30, Corii Sus domestica 90, Semen oryzae sativae 90, leaf of Moringa powder 15, Folium Pini 25, Semen sojae atricolor 1050, Herba Cymbopogonis Citrari 4, Herba Herminii bulleyi 5, Fructus Amomi 6, Radix Glycyrrhizae 6, Mel 20, black tea bacterium solution 220, bittern material 230, chilli oil 250, Mucor bacterium solution are appropriate, proper amount of salt.
The processing method of described ginger tea local flavor chilli oil fermented bean curd, comprises the following steps:
(1), by Rhizoma Zingiberis Recens cleaning cutting filamentation, put into leaching system 30 minutes in light salt brine, Mel is added suitable quantity of water and melts, add shredded ginger, seal cold preservation 7 days, pulping is made in stirring, concentrates thick shape at 50 DEG C, obtains Rhizoma Zingiberis Recens honeydew;
(2), fresh and tender Folium Pini remove impurity being cleaned, put into boiling water blanching 2 minutes, be stranding into end, add the infiltration of a small amount of Chinese liquor uniformly, put into microwave oven and bake dry perfume, add 10 times of decoctings and carry 40 minutes, filter and remove residue, filtrate is concentrated into original volume 30%, obtains loose tea juice;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 20 minutes, removes oils and fats, cutting filamentation, steams 15 minutes under 220 DEG C of superheated steams, sends into baking box baking at 235 DEG C expanded, pulverizes, obtain Corii Sus domestica powder;
(4), Semen oryzae sativae is sieved and washed totally, put into boiling water boiling 10 minutes, putting into frozen water leaching refrigeration but, dehydration drains, and puts into microwave and bakes ripe perfume (or spice), pulverize, adding 4 times of water stirrings, stew to moisten to emulsus at 60 DEG C, addition Corii Sus domestica powder, leaf of Moringa powder, Rhizoma Zingiberis Recens honeydew stir, water proof stews to moisten thick shape, obtains Corii Sus domestica thick paste;
(5), Herba Cymbopogonis Citrari, Herba Herminii bulleyi, Fructus Amomi, Radix Glycyrrhizae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, bakes dry perfume, add 8 times of soak by water 1.5 hours at 40 DEG C, and filter and remove residue obtains decoction liquor;
(6), by Semen sojae atricolor roguing, clean, pulping is ground after immersion, then mashing off orders halogen, white spirit base is made in squeezing, mycete room is entered in white spirit base is swung to cage lattice, spray mucormycosis inoculation, carry out fermenting 3 days for the first time, put into drying room bake at 80 DEG C 4 hours to 5 one-tenth do, by Corii Sus domestica thick paste and decoction liquor, black tea bacterium solution is puddled, baking bean embryo is put into screen cloth, leaching is made 15 minutes in puddling serosity after taking out condensation and is repeated leaching system 3 times, leaching is wrapped up in uniformly, again spray hair enzyme bacterium, second time fermentation 2 days, obtain blank to carry out rubbing hair with the hands, add 12% Sal, 16 degree of saline, pickle 4 to 7 days and become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 4, Pericarpium Zanthoxyli 2, Oleum Linderae 2, Radix Et Rhizoma Nardostachyos 3, Radix Glycyrrhizae 2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2, Fructus Foeniculi 2, Pericarpium Citri Reticulatae 3, Flos Caryophylli 3, black vinegar 30, Fructus Capsici 15;Above-mentioned adjuvant is put in bittern material filling, the heated and boiled that adds water 40 minutes, add 96 degree of edible ethanols after cooling, be modulated into 12-13 degree bittern material;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 30, Fructus Anisi Stellati 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4, Flos Caryophylli 3, the Radix Angelicae Dahuricae 2, Herba Ocimi (Herba Ocimi Pilosi) leaf 5, Fructus anethi seed 4, coffee bean 2, Rhizoma Zingiberis Recens 4, Lentinus Edodes stem 3, Folium Camelliae sinensis 4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously; put into microwave oven and bake out perfume (or spice) at 90 DEG C, be finish-ground to powder, add 1 times of salad oil and stir-fry and be heated to 120 DEG C of truces; add pine tea juice stirring homogenizing, obtain loose congo red oil;
(9), fermented bean curd dry body is bottled, pours into bittern material, enter semifinished product warehouse ferment 5 months to ripe, the more loose congo red oil boiled is circulated in fermented bean curd bottle, after high temperature sterilize, makes ginger tea local flavor chilli oil fermented bean curd, packaging warehouse-in.

Claims (2)

1. a ginger tea local flavor chilli oil fermented bean curd, it is characterised in that be made up of the raw material of following weight parts:
Rhizoma Zingiberis Recens 20-30, Corii Sus domestica 80-90, Semen oryzae sativae 80-90, leaf of Moringa powder 12-15, Folium Pini 20-25, Semen sojae atricolor 950-1050, Herba Cymbopogonis Citrari 2-4, Herba Herminii bulleyi 3-5, Fructus Amomi 4-6, Radix Glycyrrhizae 4-6, Mel 15-20, black tea bacterium solution 180-220, bittern material 170-230, chilli oil 165-250, Mucor bacterium solution are appropriate, proper amount of salt.
2. the processing method of a ginger tea local flavor chilli oil fermented bean curd as claimed in claim 1, it is characterised in that comprise the following steps:
(1), by Rhizoma Zingiberis Recens cleaning cutting filamentation, put in light salt brine and soak 15-30 minute processed, Mel is added suitable quantity of water and melts, add shredded ginger, seal cold preservation 5-7 days, pulping is made in stirring, concentrates thick shape at 40-50 DEG C, obtains Rhizoma Zingiberis Recens honeydew;
(2), fresh and tender Folium Pini remove impurity is cleaned, put into boiling water blanching 1-2 minute, be stranding into end, add the infiltration of a small amount of Chinese liquor uniformly, put into microwave oven and bake dry perfume, add 8-10 times of decocting and carry 20-40 minute, filter and remove residue, filtrate is concentrated into original volume 20-30%, obtains loose tea juice;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, cutting filamentation, steams 10-15 minute under 180-220 DEG C of superheated steam, sends into baking box baking at 232-240 DEG C expanded, pulverizes, obtain Corii Sus domestica powder;
(4), Semen oryzae sativae is sieved and washed totally, put into boiling water boiling 5-10 minute, putting into frozen water leaching refrigeration but, dehydration drains, and puts into microwave and bakes ripe perfume (or spice), pulverize, adding 2-4 times of water stirring, stew to moisten to emulsus at 40-60 DEG C, addition Corii Sus domestica powder, leaf of Moringa powder, Rhizoma Zingiberis Recens honeydew stir, water proof stews to moisten thick shape, obtains Corii Sus domestica thick paste;
(5), Herba Cymbopogonis Citrari, Herba Herminii bulleyi, Fructus Amomi, Radix Glycyrrhizae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, bakes dry perfume, add 6-8 times of soak by water 1-1.5 hour at 40-60 DEG C, and filter and remove residue obtains decoction liquor;
(6), by Semen sojae atricolor roguing, clean, pulping is ground after immersion, then mashing off orders halogen, white spirit base is made in squeezing, mycete room is entered in white spirit base is swung to cage lattice, spray mucormycosis inoculation, carry out fermenting 1-3 days for the first time, put into drying room to bake 3-4 hour to become to do to 4-5 at 65-80 DEG C, by Corii Sus domestica thick paste and decoction liquor, black tea bacterium solution is puddled, baking bean embryo is put into screen cloth, leaching is made 10-15 minute in puddling serosity after taking out condensation and is repeated 2-3 time processed of leaching, leaching is wrapped up in uniformly, again spray hair enzyme bacterium, second time fermentation 1-2 days, obtain blank to carry out rubbing hair with the hands, add 11-13% Sal, 14-16 degree saline, pickle 4 to 7 days and become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 2-4, Pericarpium Zanthoxyli 1-2, Oleum Linderae 1-2, Radix Et Rhizoma Nardostachyos 2-3, Radix Glycyrrhizae 1-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Fructus Foeniculi 1-2, Pericarpium Citri Reticulatae 2-3, Flos Caryophylli 1-3, black vinegar 20-30, Fructus Capsici 12-15;Being put into by above-mentioned adjuvant in bittern material filling, add water heated and boiled 30-40 minute, adds 94-96 degree edible ethanol, be modulated into 12-13 degree bittern material after cooling;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously; put into microwave oven and bake out perfume (or spice) at 80-90 DEG C; it is finish-ground to powder; add 0.8-1 times of salad oil to stir-fry and be heated to 110-120 DEG C of truce; add pine tea juice stirring homogenizing, obtain loose congo red oil;
(9), fermented bean curd dry body is bottled, pour into bittern material, enter semifinished product warehouse fermentation 4-5 month to ripe, the more loose congo red oil boiled is circulated in fermented bean curd bottle, after high temperature sterilize, make ginger tea local flavor chilli oil fermented bean curd, packaging warehouse-in.
CN201610351167.1A 2016-05-25 2016-05-25 Ginger tea-flavoured hot fermented beancurd and processing method thereof Pending CN105994673A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN105211363A (en) * 2015-08-25 2016-01-06 光明乳业股份有限公司 A kind of fermented tea protein beverage and preparation method thereof
CN105325550A (en) * 2015-10-30 2016-02-17 阜阳市四季旺食品有限公司 Aloe and green tea composite lactic acid fruit drink

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN105211363A (en) * 2015-08-25 2016-01-06 光明乳业股份有限公司 A kind of fermented tea protein beverage and preparation method thereof
CN105325550A (en) * 2015-10-30 2016-02-17 阜阳市四季旺食品有限公司 Aloe and green tea composite lactic acid fruit drink

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