CN106070700A - A kind of processing technology of beef fermented bean curd - Google Patents
A kind of processing technology of beef fermented bean curd Download PDFInfo
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- CN106070700A CN106070700A CN201610618665.8A CN201610618665A CN106070700A CN 106070700 A CN106070700 A CN 106070700A CN 201610618665 A CN201610618665 A CN 201610618665A CN 106070700 A CN106070700 A CN 106070700A
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- bean curd
- beef
- fermented bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to the processing technology of a kind of beef fermented bean curd, prepare including chilli oil, prepared by sauce, prepared by beef and fermented bean curd is made again, chilli oil is prepared as heating soybean oil, adds spice and Fructus Capsici sheet, and stirring is to cooling；Sauce is prepared as heating soybean oil, pours dispensing into, pours soya sauce into, stirring, and annealing adds the stirring of Fructus Capsici sheet, to without obvious red chili sheet；Beef is put into addition spice in pot and is boiled to heart is blood red but depletion of blood water flows out after being prepared as cutting beef, pull out, drain, be cut into the little fourth of 6*6*8mm with meat dicing machine beef；After fermented bean curd is made as sorting out big altar fermented bean curd again, loads in vial in fermented bean curd, sauce, beef in the ratio of 2:1:1, add chilli oil.Nutritional labeling after adding ferrum element in fermented bean curd is the invention enables more to equalize, with short production cycle, and the health-care fermented bean curd special taste prepared, favored by consumers.
Description
Technical field
The present invention relates to the production technology of fermented bean curd, be specifically related to the processing technology of a kind of beef fermented bean curd, belong to food and add
The technical field of work.
Background technology
Fermented bean curd is also referred to as fermented bean curd, milk, is one of Chinese tradition bean product, is also one of Shaoxing special product.Fermented bean curd is with it
Peculiar flavour and can keep for a long time and be loved by the people.Fermented bean curd is generally divided into element fermented bean curd and the big class of oil preserved bean curd two, and element fermented bean curd exists
In making, dispensing is salt and flavoring agent, and oil preserved bean curd also needs to put vegetable oil in addition to using above-mentioned dispensing and soaks.
Fermented bean curd taste of the prior art is single, and nutritional labeling equalizes not, it is impossible to meet the demand of consumers in general.Cause
This, it is provided that the processing technology of a kind of beef fermented bean curd is the most necessary.The present invention thus produces.
Summary of the invention
For the above-mentioned technical problem of prior art, it is an object of the invention to provide the processing technology of a kind of beef fermented bean curd,
It on the make adds supplementing of the composition of beef, beneficially ferrum element, and taste good.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions:
A kind of processing technology of beef fermented bean curd, including soybean soaking, mill bean, filtration, mashing off, some slurry, squeezing, stripping and slicing, inoculate,
Ferment, the base that salts down, fill altar, step with halogen, sealing and after fermentation, also include that prepared by chilli oil, prepared by sauce, prepared by beef and fermented bean curd again
The step of system, described chilli oil is prepared as being heated to soybean oil 100 DEG C-160 DEG C, adds spice and Fructus Capsici sheet；Described beans
Material is prepared as being heated to soybean oil more than 120 DEG C, pours dispensing into, pours the soya sauce after process into, stirring, waits the 10min that boils
After annealing, adds Fructus Capsici sheet and stirs, to without obvious red chili sheet；After described beef is prepared as cutting beef
Put into addition spice in pot to boil, open pot cover, boil to heart is blood red but depletion of blood water flows out, pull out, drain, use meat
Class dicer is cut into the little fourth of 6*6*8mm beef；After described fermented bean curd is made as sorting out big altar fermented bean curd again, by fermented bean curd, sauce,
Beef is pressed the part by weight of 2:1:1 and is loaded in vial, and adds chilli oil.
The step of described soybean soaking is that the Semen Glycines water after cleaning is sent in leaching bean bucket, fills it up with leaching bean water, bean, water
Part by weight is 1:4, leaching summer bean time be 6-12 hour, winter is 16-24 hour.
The step of described filtration is to stick with paste bean to send in first group of centrifuge, controls the dry of bean dregs by the size of inlet amount
Dry degree, the bean milk leached flows into stirring slurry bucket, adds proper quantity of defoaming agent, referred to as one slurry when needing；Leach at first group of centrifuge
Adding two slurries in bean dregs and three pulp-waters are stirred, be then fed in second group of centrifuge filtering, gained bean milk flows into raw
Slurry bucket, referred to as two slurries；Bean dregs in filtering two add clear water and are stirred, and send in the 3rd group of centrifuge and filter, institute
Obtain bean milk and flow into stirring slurry bucket, referred to as three slurries.
The step of described soybean soaking is for selecting slurry: from ripe slurry bucket, blowing is in bean curd cylinder, and put into proper quantity of defoaming agent with
Eliminate foam, open salt brine valve simultaneously and add salt brine, when DOUFUHUA occurs in bean curd cylinder surfaces, turn off salt brine valve, the most static
Support slurry, support 3-10 minute slurry time, more suitably stir bean curd, after water from washing rice becomes clearly, with suction pipe sucking-off water from washing rice.
The step of described squeezing, for scoop in cloth-wrapper cloth by bean curd, is built cloth-wrapper cloth, is pressed bamboo clappers, removes railway carriage or compartment circle, then by
The bean curd in upper railway carriage or compartment neatly stacks at crusher, opens inlet valve, and the squeezing time must not be less than 10 minutes；After squeezing terminates, open back
Fuel tap, puts down bean curd plate, opens cloth-wrapper cloth lid and takes cloth-wrapper cloth off.
The step of described stripping and slicing is for being put into bean curd on corresponding stroke of knife rest, and alignment draws a cutter, by imposite bean curd dice.
The step of described fermentation for fermented bean curd put base inoculation intact after, control temperature and the humidity of fermenting house, temperature controls
At 20-30 DEG C.
The step of the described base that salts down is to move to salt down between base by the fermented bean curd cage grown up to, and then puts last layer fermented bean curd and adds one layer of salt,
Within second day, fill up 20% saline.
The step of described dress altar is for salting down 3-10 days phase reaching regulation, by the fermented bean curd in cylinder on big collection plate, by fermented bean curd
In layer it is vertically disposed in altar.
The described step with halogen, for first adding a certain amount of beans seed powder in altar, is then opened and is put halogen valve, added by rice wine
Enter in altar.
Beneficial effects of the present invention is as follows:
The processing technology of beef fermented bean curd of the present invention, on the make adds beef so that add nutritional labeling after ferrum element in fermented bean curd
More equalize；The present invention's is with short production cycle, and the health-care fermented bean curd special taste prepared, favored by consumers.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to
This.
The processing technology of beef fermented bean curd of the present invention, comprises the following steps:
1, soybean soaking: the Semen Glycines use water after cleaning is sent in leaching bean bucket, fills it up with leaching bean water, and bean, the part by weight of water are 1:
4.Leaching summer bean time be 6-12 hour, winter is 16-24 hour.
2, mill bean: open emery wheel mill, regulation abrasive disc degree of tightness etc., then open and send into the most soaked in mill bucket into bean lock
Semen Glycines, then regulate abrasive disc degree of tightness to control bean milk fineness and the soymilk concentration of bean paste, it is desirable to bean sticks with paste feel exquisiteness without coarse granule sense.
3, filter: bean is stuck with paste and sends in first group of centrifuge, control the aridity of bean dregs by the size of inlet amount.Leach
Bean milk flow into stirring slurry bucket, when needing add proper quantity of defoaming agent, to eliminate foam.It is referred to as a slurry.Leach at first group of centrifuge
Bean dregs in add two slurry and three pulp-waters be stirred, be then fed in second group of centrifuge filtering, gained bean milk flow into
Stirring slurry bucket, referred to as two slurries.Bean dregs in filtering two add clear water and are stirred, and send in the 3rd group of centrifuge and filter,
Gained bean milk flows into stirring slurry bucket, referred to as three slurries.
4, mashing off: pumped into by bean milk in size cooking pan, opens steam valve, and vapour is entered on Jin Jiang limit, limit, when the bean milk in size cooking pan reaches
To size cooking pan volume 50% time, stop, into slurry, continuing into vapour.Dump valve is opened when mashing off temperature within the barrel is raised to more than 100 DEG C
Start blowing.
5, select slurry: blowing is in bean curd cylinder from ripe slurry bucket, and put into proper quantity of defoaming agent to eliminate foam, open salt simultaneously
Halogen valve adds salt brine, when DOUFUHUA occurs in bean curd cylinder surfaces, turns off salt brine valve, the most static foster slurry, supports slurry time 3-5 and divide
Clock, more suitably stir bean curd, after water from washing rice becomes clearly, with suction pipe sucking-off water from washing rice.
6, squeezing: scooped in by bean curd in cloth-wrapper cloth, build cloth-wrapper cloth, press bamboo clappers, removes railway carriage or compartment circle.Then the bean curd in railway carriage or compartment will be gone up
Neatly stacking at crusher, open slightly inlet valve so that it is slowly rise, the squeezing time must not be less than 10 minutes.After squeezing terminates,
Open oil return valve, put down bean curd plate, open cloth-wrapper cloth lid and take cloth-wrapper cloth off.Requirement bean curd thickness is uniform, moisture content conformance with standard, anhydrous mark
Scar, fine and close flexible.
7, stripping and slicing: being put into by bean curd on corresponding stroke of knife rest, alignment draws a cutter, by imposite bean curd dice.Require lump in breast
Founder, the most damaged, block block is drawn disconnected.Being put into successively on shelf by the semifinished product pulled, every lattice one plate must not be overlapping and move in time
Fermenting house, forbids overturning or fermented bean curd to fall on the ground.
8, inoculation: the most uprightly put by fermented bean curd, is then placed on the other hand on fermented bean curd cage on the other hand, and arranges.Fermented bean curd is put
After base, then bacterium solution is uniformly sprayed at thumbnail surface.
9, fermentation: fermented bean curd is put base inoculation intact after, rule of thumb control temperature and the humidity of fermenting house, about temperature
Control at 20-30 DEG C.
10, salt down base: moves to salt down between base by the fermented bean curd cage grown up to, and then puts last layer fermented bean curd and adds one layer of salt, within second day, adds
Foot 20% saline.
11, dress altar: salt down 3-10 days phase reaching regulation, by the fermented bean curd in cylinder lightly on big collection plate, by fermented bean curd one
One layer of layer is vertically disposed in altar, it is desirable to quantity is accurate, and marshalling finishes writing altar code, and writing is clear.
12, with halogen: first add a certain amount of beans seed powder in altar, then open and put halogen valve, at leisure rice wine is added
In altar.
13, sealing: the altar fermented bean curd having added halogen is covered a sealed membrane, a rubber band on bullet.
14, after fermentation: move the altar fermented bean curd sealing mouth to altar fermented bean curd warehouse and carry out later stage fermentation.Require that stacking is neat, standby
With.
15, prepared by chilli oil: 100kg soybean oil is heated to 100 DEG C-160 DEG C, adds spice and Fructus Capsici sheet.
16, prepared by sauce: soybean oil is heated to 120 DEG C, pours the dispensing such as Semen arachidis hypogaeae, Semen Sesami into, stirring, waits the 10min that boils
After annealing, adds Fructus Capsici sheet and stirs, to without obvious red chili sheet.
17, prepared by beef: puts into addition spice in pot after being cut by beef and boils, opens pot cover, boil to heart blood red
Till color but depletion of blood water flow out, pull out, drain.With meat dicing machine, beef is cut into the little fourth of 6*6*8mm.
18, fermented bean curd is made again: after being sorted out by big altar fermented bean curd, and the part by weight pressing 2:1:1 by fermented bean curd, sauce, beef loads glass
In glass bottle, and add chilli oil.Capping labeling.
The processing technology of beef fermented bean curd of the present invention, on the make adds beef so that add nutrition after ferrum element in fermented bean curd
Composition more equalizes；The present invention's is with short production cycle, and the health-care fermented bean curd special taste prepared, favored by consumers.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes utilizing this design that the present invention carries out unsubstantiality, all should fall into protection scope of the present invention.
Claims (10)
1. the processing technology of a beef fermented bean curd, it is characterised in that: include soybean soaking, mill bean, filtration, mashing off, some slurry, pressure
Squeezing, stripping and slicing, inoculate, ferment, the base that salts down, fill altar, step with halogen, sealing and after fermentation, also include that prepared by chilli oil, prepared by sauce,
Beef preparation and the step made again of fermented bean curd, described chilli oil is prepared as being heated to soybean oil 100 DEG C-160 DEG C, add spice and
Fructus Capsici sheet；Described sauce is prepared as being heated to soybean oil more than 120 DEG C, pours dispensing into, pours the soya sauce after process into, stirs
Mix, wait the 10min after annealing that boils, add Fructus Capsici sheet and stir, to without obvious red chili sheet；Prepared by described beef
Boil for putting into addition spice in pot after being cut by beef, open pot cover, boil to heart is blood red but depletion of blood water flows out,
Pull out, drain, with meat dicing machine, beef is cut into the little fourth of 6*6*8mm；Described fermented bean curd is made as sorting out big altar fermented bean curd again
After, the part by weight pressing 2:1:1 by fermented bean curd, sauce, beef loads in vial, and adds chilli oil.
2. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described soybean soaking will be for cleaning
After Semen Glycines use water send into leaching bean bucket in, fill it up with leaching bean water, bean, the part by weight of water are 1:4, leaching summer bean time be that 6-12 is little
Time, winter is 16-24 hour.
3. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described filtration is to stick with paste bean to send into
In first group of centrifuge, controlling the aridity of bean dregs by the size of inlet amount, the bean milk leached flows into stirring slurry bucket, adds when needing
Enter proper quantity of defoaming agent, referred to as one slurry；In the bean dregs that first group of centrifuge leaches, add two slurries and three pulp-waters are stirred, then
Sending in second group of centrifuge and filter, gained bean milk flows into stirring slurry bucket, referred to as two slurries；Bean dregs in filtering two add clear water
Being stirred, and send in the 3rd group of centrifuge and filter, gained bean milk flows into stirring slurry bucket, referred to as three slurries.
4. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described soybean soaking is some slurry:
From ripe slurry bucket, blowing is in bean curd cylinder, and puts into proper quantity of defoaming agent to eliminate foam, opens salt brine valve simultaneously and adds salt brine, when
When DOUFUHUA occurs in bean curd cylinder surfaces, turn off salt brine valve, the most static foster slurry, support 3-10 minute slurry time, more suitably stir bean
Corruption, after water from washing rice becomes clearly, with suction pipe sucking-off water from washing rice.
5. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described squeezing is for scoop in bean curd
In cloth-wrapper cloth, build cloth-wrapper cloth, press bamboo clappers, remove railway carriage or compartment circle, then the bean curd going up railway carriage or compartment is neatly stacked at crusher, open oil-feed
Valve, the squeezing time must not be less than 10 minutes；After squeezing terminates, open oil return valve, put down bean curd plate, open cloth-wrapper cloth lid and take cloth-wrapper off
Cloth.
6. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described stripping and slicing is for be put into bean curd
On corresponding stroke of knife rest, alignment draws a cutter, by imposite bean curd dice.
7. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described fermentation is for put base by fermented bean curd
Inoculate intact after, control the temperature of fermenting house and humidity, temperature controls at 20-30 DEG C.
8. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that the step of the base that salts down described in: is to have grown up to
Fermented bean curd cage is moved to salt down between base, then puts last layer fermented bean curd and adds one layer of salt, within second day, fills up 20% saline.
9. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that: the step of described dress altar is for reaching regulation
Salt down 3-10 days phase, by the fermented bean curd in cylinder on big collection plate, fermented bean curd is in layer vertically disposed in altar.
10. the processing technology of beef fermented bean curd as claimed in claim 1, it is characterised in that described in:, the step with halogen is first in altar
Add a certain amount of beans seed powder, then open and put halogen valve, rice wine is added in altar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618665.8A CN106070700A (en) | 2016-08-02 | 2016-08-02 | A kind of processing technology of beef fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618665.8A CN106070700A (en) | 2016-08-02 | 2016-08-02 | A kind of processing technology of beef fermented bean curd |
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| CN106070700A true CN106070700A (en) | 2016-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618665.8A Pending CN106070700A (en) | 2016-08-02 | 2016-08-02 | A kind of processing technology of beef fermented bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372849A (en) * | 2017-07-11 | 2017-11-24 | 徐昭良 | The preparation method of meat fermented bean curd |
| CN115669864A (en) * | 2022-11-15 | 2023-02-03 | 黑龙江省克东腐乳有限公司 | Production method of fermented bean curd blended sauce |
-
2016
- 2016-08-02 CN CN201610618665.8A patent/CN106070700A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 付有利等，: ""现代豆制品加工技术"", 《现代豆制品加工技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372849A (en) * | 2017-07-11 | 2017-11-24 | 徐昭良 | The preparation method of meat fermented bean curd |
| CN115669864A (en) * | 2022-11-15 | 2023-02-03 | 黑龙江省克东腐乳有限公司 | Production method of fermented bean curd blended sauce |
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Application publication date: 20161109 |
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