CN106070692A - The preparation method of a kind of mushroom fermented bean curd and obtained fermented bean curd thereof - Google Patents
The preparation method of a kind of mushroom fermented bean curd and obtained fermented bean curd thereof Download PDFInfo
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- CN106070692A CN106070692A CN201610494918.5A CN201610494918A CN106070692A CN 106070692 A CN106070692 A CN 106070692A CN 201610494918 A CN201610494918 A CN 201610494918A CN 106070692 A CN106070692 A CN 106070692A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention relates to the preparation method of a kind of mushroom fermented bean curd；Further relate to the fermented bean curd obtained by preparation method of a kind of above-mentioned mushroom fermented bean curd.The preparation method of described mushroom fermented bean curd, comprises the following steps: (1) weighs each raw material components；(2) by fresh bean curd cutting, steaming and decocting, normal temperature condition bottom fermentation 10 15 days；(3) by Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli and hydrology fire steaming and decocting 12 hours, products therefrom is taken；(4) the slow fire boiling Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger, obtains thick juice；(5) Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae chopped up respectively or cut into slices；(6) above-mentioned each material is mixed；(7) thumbnail of step (2) gained is taken out with the mixed material immersion of step (6) gained, seal jar, normal temperature condition bottom fermentation 20 30 days.It is an advantage of the invention that and improve the problem that existing fermented bean curd taste is single, obtained fermented bean curd is in good taste, is of high nutritive value.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of mushroom fermented bean curd；The present invention also relates to
And the fermented bean curd obtained by preparation method of a kind of above-mentioned a kind of mushroom 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, is the most universal
The condiment used.Fermented bean curd is generally divided into green grass or young crops side, red, white side three major types, and wherein, bean curd with odor belongs to " green grass or young crops side ", " bulk ", " red
Peppery ", " the Flos Rosae Rugosae red such as " belong to " ", " sweet peppery ", " Flos Osmanthi Fragrantis ", " spiced " etc.s belong to " the most just ".Fermented bean curd exquisite quality, sweet-smelling is good to eat, taste
Road is delicious, rich in the various trace elements of needed by human body, is Han nationality's Traditional Folk cuisines of spreading thousands of years of China, special for China
One of some fermented products.The manufacturing process of traditional fermented bean curd is usually: first Semen sojae atricolor being made bean curd, then pressed compact is divided into little
Block, pendulum can connect the strongest rhizopus of prolease activity or mucoraceous strain in tub, then enter fermentation and the base that salts down
Phase, requirement in addition Monascus ruber, yeast, aspergillus oryzae etc. finally according to different cultivars carry out sealing storage.
Due to prosperity and the progress of Food Science technology of preparing of information, at present, the preparation of existing major part fermented bean curd
Process industrialization, by the machine fixed, fixing composition, fixing processing procedure, manufactures the most in large quantities, so market
Upper common fermented bean curd taste is the most single.And along with the raising of living standards of the people and the development of national economy, people are to corruption
The prescription of breast is more and more higher, and 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 mushroom fermented bean curd, single to improve existing fermented bean curd taste
Problem, 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 preparation method of a kind of mushroom fermented bean curd, bag
Include following steps:
(1) each component of following mass fraction is weighed according to proportioning: new fresh bean curd 90-100 part, Lentinus Edodes 15-21 part, mushroom
10-15 part, Carnis Gallus domesticus 10-15 part, SHISANXIANG 1-2 part, Flos Caryophylli 1-2 part, Hylocereus undatus peel 4-6 part, Fructus Musae 3-5 part, Fructus Citri Limoniae 2-3
Part, Radix Paeoniae Alba 2-3 part, jasmine 1-2 part, Flos Matricariae chamomillae 1-2 part, bruised ginger 1-3 part, anistree 1-2 part, Pericarpium Zanthoxyli 1-2 part, Sal 5-7 part, five
Chinese liquor 3-5 part of more than ten degree；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
Soak, seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
In the present invention, new fresh bean curd, Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae, white
Chinese herbaceous peony, jasmine, Flos Matricariae chamomillae, bruised ginger, anise, Pericarpium Zanthoxyli, Sal, 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.In step (2), on every layer of Folium Nelumbinis only
Putting the reason of one layer of bean curd, to be that bean curd is soft easily damage by pressure, and the reason in the gap leaving 1-2cm between adjacent thumbnail is to avoid
Being sticky in together after bean curd is mouldy, the purpose of normal temperature fermentation is advantageous for fungus growth.By Lentinus Edodes, mushroom and chicken in step (3)
The meat slow fire steaming and decocting effect of 1-2 hour that adds water after chopping up respectively is that the product making gained can preferably merge Lentinus Edodes, mushroom, chicken
The taste of meat, SHISANXIANG and Flos Caryophylli, improves the mouthfeel of fermented bean curd further, improves nutritive value and the quality of fermented bean curd.Step
(4) in, in the present invention add slow fire boil the Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, the thick juice of bruised ginger, its effect be improve bean
The quality of fermented bean curd and nutritive value.Hylocereus undatus peel contains the nutrient substance anthocyanidin being of great rarity, and anthocyanidin is a kind of strength
Antioxidant, anthocyanidin can strengthen blood vessel elasticity, protects arteries inwall；Reduce blood pressure；U.S. face skin；Can also suppress
Inflammation and allergy, improve the pliability in joint, prevents arthritis, has the effect improving immunity of organisms.Fructus Musae can be people
Body provides abundant potassium, so that brain blood clot probability reduces about 21%, main function is bowel relieving stomach, treats constipation, and has
The effects such as clearing heat and moistening lung, only excessive thirst, replenishing essence marrow, alcoholic intoxication.Fructus Citri Limoniae is rich in vitamin C, saccharide, calcium, phosphorus, ferrum, vitamin B1, dimension
Raw element B2, nicotinic acid, quininic acid, citric acid, malic acid, Hesperidin, naringin, coumarin, a large amount potassium element and low amounts sodium element
Deng, highly beneficial to human body.In the present invention, add Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae can improve quality and the nutriture value of fermented bean curd
Value, and can be in harmonious proportion the mouthfeel of fermented bean curd.The holding time of the fermented bean curd obtained by the present invention is long, and the fermented bean curd obtained by the present invention can be normal
Temperature preserves 15 months and never degenerates, 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, from
And promote the absorption of human nutrition material after consumption, prevent intestinal infection, improve immunity, and sweat is produced
Lactic acid bacteria, not only make fermented bean curd the most delicious, moreover it is possible to suppression fermentation altar in other antibacterial, prevent abnormal fermentation.
The fermented bean curd obtained by preparation method using the present invention can be deposited 15 months under normal temperature condition, and the time intrudes the most for a long time
Taste (during storage, the multilamellar cotton that the saline solution that upper edge mass fraction is 10% of described jar soaks seals).
Further, in step (1), weigh each component of following mass fraction according to proportioning: new fresh bean curd 90 parts, Lentinus Edodes
18 parts, mushroom 10 parts, 15 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, Flos Caryophylli 2 parts, 6 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 2
Part, jasmine 1 part, Flos Matricariae chamomillae 2 parts, bruised ginger 3 parts, anise 2 parts, 1 part of Pericarpium Zanthoxyli, Sal 5 parts, 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 90 parts, Lentinus Edodes
21 parts, mushroom 15 parts, 12 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 2 parts, 4 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3
Part, jasmine 2 parts, Flos Matricariae chamomillae 2 parts, bruised ginger 2 parts, anise 1 part, 1 part of Pericarpium Zanthoxyli, Sal 6 parts, 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 100 parts, fragrant
21 parts of mushroom, mushroom 12 parts, 14 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, Flos Caryophylli 1 part, 5 parts of Hylocereus undatus peel, 4 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba
3 parts, jasmine 2 parts, Flos Matricariae chamomillae 1 part, bruised ginger 1 part, anistree 2 parts, 2 parts of Pericarpium Zanthoxyli, Sal 7 parts, the Chinese liquor 5 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, fragrant
20 parts of mushroom, mushroom 10 parts, 15 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 1 part, 6 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba
2 parts, jasmine 1 part, Flos Matricariae chamomillae 2 parts, bruised ginger 3 parts, anistree 2 parts, 2 parts of Pericarpium Zanthoxyli, Sal 5 parts, 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 100 parts, fragrant
18 parts of mushroom, mushroom 15 parts, 10 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 2 parts, 4 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba
3 parts, jasmine 2 parts, Flos Matricariae chamomillae 1 part, bruised ginger 2 parts, anistree 1 part, 1 part of Pericarpium Zanthoxyli, Sal 7 parts, 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 the problem that existing fermented bean curd taste is single,
Obtained fermented bean curd is in good taste, is of high nutritive value.In the present invention, new fresh bean curd, Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, fire
More than dragon fruit peel, Fructus Musae, Fructus Citri Limoniae, the Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger, anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree
State proportioning and preparation method is prepared that the fermented bean curd of gained is in good taste, is of high nutritive value, improve the problem that existing fermented bean curd taste is single.
In step (2), 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, leaves 1-between adjacent thumbnail
The reason in the gap of 2cm be avoid bean curd mouldy after be sticky in together, the purpose of normal temperature fermentation is advantageous for fungus growth.Step
(3) the slow fire steaming and decocting effect of 1-2 hour that adds water after Lentinus Edodes, mushroom and Carnis Gallus domesticus being chopped up respectively in is to make the product energy of gained more preferably
Merge Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG and the taste of Flos Caryophylli, improve the mouthfeel of fermented bean curd further, improve the battalion of fermented bean curd
Support and be worth and quality.In step (4), in the present invention add slow fire boil the Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, the thick juice of bruised ginger
Liquid, its effect is quality and the nutritive value improving fermented bean curd.Hylocereus undatus peel contains the nutrient substance anthocyanidin being of great rarity,
Anthocyanidin is the antioxidant of a kind of strength, and anthocyanidin can strengthen blood vessel elasticity, protects arteries inwall；Reduce blood pressure；
U.S. face skin；Inflammation and allergy can also be suppressed, improve the pliability in joint, prevent arthritis, have and improve immunity of organisms
Effect.Fructus Musae can provide, for human body, the potassium enriched, so that brain blood clot probability reduces about 21%, main function is clear
The intestines and stomach, treats constipation, and has the effects such as clearing heat and moistening lung, only excessive thirst, replenishing essence marrow, alcoholic intoxication.Fructus Citri Limoniae rich in vitamin C, saccharide, calcium,
Phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, Hesperidin, naringin, coumarin, a large amount potassium
Element and low amounts sodium element etc., highly beneficial to human body.In the present invention, addition Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae can improve bean curd
The quality of breast and nutritive value, and can be in harmonious proportion the mouthfeel of fermented bean curd.The holding time of the fermented bean curd obtained by the present invention is long, the present invention
Obtained fermented bean curd can preserve 15 months and never degenerate by room temperature, and the holding time is the most long more tasty.Additionally, the corruption of gained of the present invention
Breast, rich in lactic acid bacteria, thus promotes the absorption of human nutrition material after consumption, prevents 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, prevents not
Normal fermentation.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.
Embodiment 1
The preparation method of a kind of mushroom fermented bean curd, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: new fresh bean curd 90 parts, 18 parts of Lentinus Edodes, mushroom 10 parts, chicken
Meat 15 parts, SHISANXIANG 1 part, Flos Caryophylli 2 parts, 6 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 2 parts, jasmine 1 part, Flos Matricariae chamomillae
2 parts, bruised ginger 3 parts, anistree 2 parts, 1 part of Pericarpium Zanthoxyli, Sal 5 parts, 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, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
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 mushroom fermented bean curd, comprises the following steps:
(1) each component of following mass fraction is weighed according to proportioning: new fresh bean curd 90 parts, 21 parts of Lentinus Edodes, mushroom 15 parts, chicken
Meat 12 parts, SHISANXIANG 2 parts, Flos Caryophylli 2 parts, 4 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, Flos Matricariae chamomillae
2 parts, bruised ginger 2 parts, anistree 1 part, 1 part of Pericarpium Zanthoxyli, Sal 6 parts, 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, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
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 mushroom fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, 20 parts of Lentinus Edodes, mushroom 12 parts,
14 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, Flos Caryophylli 1 part, 5 parts of Hylocereus undatus peel, 4 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, ocean sweet
Chrysanthemum 1 part, bruised ginger 1 part, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, Sal 7 parts, the Chinese liquor 5 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, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
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 mushroom fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, 15 parts of Lentinus Edodes, mushroom 10 parts,
15 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 1 part, 6 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 2 parts, jasmine 1 part, ocean sweet
Chrysanthemum 2 parts, bruised ginger 3 parts, anise 2 parts, 2 parts of Pericarpium Zanthoxyli, Sal 5 parts, 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, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
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 mushroom fermented bean curd, comprises the following steps:
(1) weigh each component of following mass fraction according to proportioning: new fresh bean curd 100 parts, 18 parts of Lentinus Edodes, mushroom 15 parts,
10 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 2 parts, 4 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, ocean sweet
Chrysanthemum 1 part, bruised ginger 2 parts, anise 1 part, 1 part of Pericarpium Zanthoxyli, Sal 7 parts, 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, the lotus that will have plucked
Leaf cleans up, and puts in sealable container, is transferred on Folium Nelumbinis by steamed bean curd, and every layer of Folium Nelumbinis can only be put one layer
Bean curd, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass 30 times
Clear water, and mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, slow fire steaming and decocting 1-2 hour after being heated to seething with excitement,
Take products therefrom；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger are smashed to pieces respectively, addition weight be the Radix Paeoniae Alba, jasmine, ocean sweet
Chrysanthemum, the clear water of 15 times of bruised ginger gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step
(4) the thick juice of gained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, with the mixed material of step (6) gained
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 fermented bean curd is in good taste, battalion
Support and be worth height.Use the present invention the fermented bean curd obtained by preparation method can deposit 15 months under normal temperature condition, the time the most long more
Tasty (during storage, the multilamellar cotton that the saline solution that upper edge mass fraction is 10% of described jar soaks seals).
In the present invention, new fresh bean curd, Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae, white
Chinese herbaceous peony, jasmine, Flos Matricariae chamomillae, bruised ginger, anise, Pericarpium Zanthoxyli, Sal, 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.In step (2), on every layer of Folium Nelumbinis only
Putting the reason of one layer of bean curd, to be that bean curd is soft easily damage by pressure, and the reason in the gap leaving 1-2cm between adjacent thumbnail is to avoid
Being sticky in together after bean curd is mouldy, the purpose of normal temperature fermentation is advantageous for fungus growth.By Lentinus Edodes, mushroom and chicken in step (3)
The meat slow fire steaming and decocting effect of 1-2 hour that adds water after chopping up respectively is that the product making gained can preferably merge Lentinus Edodes, mushroom, chicken
The taste of meat, SHISANXIANG and Flos Caryophylli, improves the mouthfeel of fermented bean curd further, improves nutritive value and the quality of fermented bean curd.Step
(4) in, in the present invention add slow fire boil the Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, the thick juice of bruised ginger, its effect be improve bean
The quality of fermented bean curd and nutritive value.Hylocereus undatus peel contains the nutrient substance anthocyanidin being of great rarity, and anthocyanidin is a kind of strength
Antioxidant, anthocyanidin can strengthen blood vessel elasticity, protects arteries inwall；Reduce blood pressure；U.S. face skin；Can also suppress
Inflammation and allergy, improve the pliability in joint, prevents arthritis, has the effect improving immunity of organisms.Fructus Musae can be people
Body provides abundant potassium, so that brain blood clot probability reduces about 21%, main function is bowel relieving stomach, treats constipation, and has
The effects such as clearing heat and moistening lung, only excessive thirst, replenishing essence marrow, alcoholic intoxication.Fructus Citri Limoniae is rich in vitamin C, saccharide, calcium, phosphorus, ferrum, vitamin B1, dimension
Raw element B2, nicotinic acid, quininic acid, citric acid, malic acid, Hesperidin, naringin, coumarin, a large amount potassium element and low amounts sodium element
Deng, highly beneficial to human body.In the present invention, add Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae can improve quality and the nutriture value of fermented bean curd
Value, and can be in harmonious proportion the mouthfeel of fermented bean curd.The holding time of the fermented bean curd obtained by the present invention is long, and the fermented bean curd obtained by the present invention can be normal
Temperature preserves 15 months and never degenerates, 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, from
And promote the absorption of human nutrition material after consumption, prevent intestinal infection, improve immunity, and sweat is produced
Lactic acid bacteria, not only make fermented bean curd the most delicious, moreover it is possible to suppression fermentation altar in other antibacterial, prevent abnormal fermentation.
The above is only the preferred embodiment of the present invention, it should be pointed out that: for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvement, these improve the guarantor that should be regarded as the present invention
Protect scope.
Claims (7)
1. the preparation method of a mushroom fermented bean curd, it is characterised in that: comprise the following steps:
(1) each component of following mass fraction: newly fresh bean curd 90-100 part, Lentinus Edodes 15-21 part, mushroom 10-is weighed according to proportioning
15 parts, Carnis Gallus domesticus 10-15 part, SHISANXIANG 1-2 part, Flos Caryophylli 1-2 part, Hylocereus undatus peel 4-6 part, Fructus Musae 3-5 part, Fructus Citri Limoniae 2-3 part, white
Chinese herbaceous peony 2-3 part, jasmine 1-2 part, Flos Matricariae chamomillae 1-2 part, bruised ginger 1-3 part, anistree 1-2 part, Pericarpium Zanthoxyli 1-2 part, Sal 5-7 part, 50 degree
Above Chinese liquor 3-5 part；
(2) load weighted new fresh bean curd is cleaned up, stripping and slicing, put in steamer, steam 4-6 minute, by clear for the Folium Nelumbinis plucked
Wash clean, and put in sealable container, steamed bean curd is transferred on Folium Nelumbinis, every layer of Folium Nelumbinis can only be put one layer of bean
Corruption, leaves the gap of 1-2cm between adjacent thumbnail, seal container, normal temperature condition bottom fermentation 12-15 days；
(3) Lentinus Edodes, mushroom and Carnis Gallus domesticus are chopped up respectively, weigh the clear water of 30 times that quality is Lentinus Edodes, mushroom and Carnis Gallus domesticus gross mass,
And mix with load weighted Lentinus Edodes, mushroom, Carnis Gallus domesticus, SHISANXIANG, Flos Caryophylli, after being heated to seething with excitement, slow fire steaming and decocting 1-2 hour, takes gained
Product；
(4) the load weighted Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, bruised ginger being smashed to pieces respectively, addition weight is the Radix Paeoniae Alba, jasmine, Flos Matricariae chamomillae, Rhizoma Zingiberis Recens
The clear water of 15 times of end gross weight, after being heated to boiling, slow fire is endured 50-60 minute, crosses 50 mesh sieves, obtains thick juice；
(5) load weighted Hylocereus undatus peel, Fructus Musae, Fructus Citri Limoniae are chopped up respectively or cut into slices；
(6) by load weighted anise, Pericarpium Zanthoxyli, Sal, the Chinese liquor of more than 50 degree and the product of step (3) gained, step (4) institute
The thick juice obtained and the Hylocereus undatus peel of step (5) gained, Fructus Musae, Fructus Citri Limoniae mix homogeneously；
(7) thumbnail of step (2) gained is taken out in the jar that loading is clean, soaks with the mixed material of step (6) gained,
Seal jar, normal temperature condition bottom fermentation 20-30 days, i.e. edible.
The preparation method of mushroom fermented bean curd the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: new fresh bean curd 90 parts, 18 parts of Lentinus Edodes, mushroom 10 parts, 15 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, Flos Caryophylli 2
Part, 6 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 2 parts, jasmine 1 part, Flos Matricariae chamomillae 2 parts, bruised ginger 3 parts, anistree 2 parts, flower
Green pepper 1 part, Sal 5 parts, the Chinese liquor 4 parts of more than 50 degree.
The preparation method of mushroom fermented bean curd the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: new fresh bean curd 90 parts, 21 parts of Lentinus Edodes, mushroom 15 parts, 12 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 2
Part, 4 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, Flos Matricariae chamomillae 2 parts, bruised ginger 2 parts, anistree 1 part, flower
Green pepper 1 part, Sal 6 parts, the Chinese liquor 3 parts of more than 50 degree.
The preparation method of mushroom fermented bean curd the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: new fresh bean curd 100 parts, 21 parts of Lentinus Edodes, mushroom 12 parts, 14 parts of Carnis Gallus domesticus, SHISANXIANG 1 part, Flos Caryophylli 1
Part, 5 parts of Hylocereus undatus peel, 4 parts of Fructus Musae, 2 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, Flos Matricariae chamomillae 1 part, bruised ginger 1 part, anistree 2 parts, flower
Green pepper 2 parts, Sal 7 parts, the Chinese liquor 5 parts of more than 50 degree.
The preparation method of mushroom fermented bean curd the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: new fresh bean curd 100 parts, 20 parts of Lentinus Edodes, mushroom 10 parts, 15 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 1
Part, 6 parts of Hylocereus undatus peel, 3 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 2 parts, jasmine 1 part, Flos Matricariae chamomillae 2 parts, bruised ginger 3 parts, anistree 2 parts, flower
Green pepper 2 parts, Sal 5 parts, the Chinese liquor 3 parts of more than 50 degree.
The preparation method of mushroom fermented bean curd the most according to claim 1, it is characterised in that: in step (1), weigh according to proportioning
Each component of following mass fraction: new fresh bean curd 100 parts, 18 parts of Lentinus Edodes, mushroom 15 parts, 10 parts of Carnis Gallus domesticus, SHISANXIANG 2 parts, Flos Caryophylli 2
Part, 4 parts of Hylocereus undatus peel, 5 parts of Fructus Musae, 3 parts of Fructus Citri Limoniae, the Radix Paeoniae Alba 3 parts, jasmine 2 parts, Flos Matricariae chamomillae 1 part, bruised ginger 2 parts, anistree 1 part, flower
Green pepper 1 part, Sal 7 parts, the Chinese liquor 4 parts of more than 50 degree.
7. the fermented bean curd obtained by preparation method of the mushroom fermented bean curd according to any one of claim 1-6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634006A (en) * | 2018-05-03 | 2018-10-12 | 湖北工业大学 | A kind of preparation method of low AGEs fermented bean curd |
| CN114903147A (en) * | 2022-05-31 | 2022-08-16 | 龙山县刘大姐土家特色食品有限公司 | Method for preparing fermented bean curd by using wild collybia albuminosa |
-
2016
- 2016-06-29 CN CN201610494918.5A patent/CN106070692A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634006A (en) * | 2018-05-03 | 2018-10-12 | 湖北工业大学 | A kind of preparation method of low AGEs fermented bean curd |
| CN108634006B (en) * | 2018-05-03 | 2021-10-15 | 湖北工业大学 | Preparation method of low AGEs fermented bean curd |
| CN114903147A (en) * | 2022-05-31 | 2022-08-16 | 龙山县刘大姐土家特色食品有限公司 | Method for preparing fermented bean curd by using wild collybia albuminosa |
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Application publication date: 20161109 |