CN106106809A - A kind of production technology of high sugar low-salt fermented bean curd - Google Patents
A kind of production technology of high sugar low-salt fermented bean curd Download PDFInfo
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- CN106106809A CN106106809A CN201610618711.4A CN201610618711A CN106106809A CN 106106809 A CN106106809 A CN 106106809A CN 201610618711 A CN201610618711 A CN 201610618711A CN 106106809 A CN106106809 A CN 106106809A
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- bean curd
- salt
- fermented bean
- halogen
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to the production technology of a kind of high sugar low-salt fermented bean curd, including decocting the step of halogen and changing the step of halogen, the step of described pan-fried halogen is for be sequentially placed into Monas cuspurpureus Went, yellow wine and sugar according to standard formula, described sugar is 30 50%, stir evenly without caking, and make a gift to someone in pan-fried halogen pot, open blender and steam valve, after temperature is raised to 60 DEG C 85 DEG C, it is incubated 35 minutes, finally sends into storage bucket cooling；The described step changing halogen is that the semi-finished product fermented bean curd of after fermentation is gone thick gravy, and drains, and adds the salt-free high sugar thick gravy boiled, makes fermented bean curd salinity control below 5%.The production technology of height sugar low-salt fermented bean curd of the present invention, controls below 5% by fermented bean curd salinity, sugar controls 30 50%, it is achieved that the high sugar less salt of fermented bean curd；The present invention's is 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 production technology of a kind of high sugar low-salt fermented bean curd, belong to food
The technical field of product processing.
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 preserve for a long time and be loved by the people.Fermented bean curd is generally divided into preserved red beancurd, white rot breast, beans fermented bean curd and smelled Chinese cheese four
Big class, white rot breast on the make dispensing is salt, wine and spice, and preserved red beancurd also needs to put Monas cuspurpureus Went in addition to using above-mentioned dispensing.
Relatively, but salinity is high for fermented bean curd conventional machining process of the prior art, and mouthfeel is salty, is unfavorable for health.If changing
Becoming processing technique, the simple fermented bean curd salinity that reduces, then easily aerogenesis goes bad, and quality cannot ensure.Therefore it provides a kind of mouthfeel is light
And the production technology being prone to the high sugar low-salt fermented bean curd of preservation 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 production work of a kind of high sugar low-salt fermented bean curd
Skill, its mouthfeel is light, and salinity is less than 5%.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions:
The production technology of a kind of high sugar low-salt fermented bean curd, including soybean soaking, mill bean, filtration, mashing off, some slurry, squeezing, stripping and slicing, connects
Plant, ferment, the base that salts down, bottle, with the step of halogen, sealing, after fermentation and sealing, also include decocting the step of halogen and changing the step of halogen,
The step of described pan-fried halogen is for be sequentially placed into Monas cuspurpureus Went, yellow wine and sugar according to standard formula, and described sugar is 30-50%, stirs evenly nothing
Caking, and make a gift to someone in pan-fried halogen pot, open blender and steam valve, after temperature is raised to 60 DEG C-85 DEG C, be incubated 3-5 minute, finally
Send into storage bucket cooling；The described step changing halogen is that the semi-finished product fermented bean curd of after fermentation is gone thick gravy, and drains, and addition boils
Salt-free high sugar thick gravy, makes fermented bean curd salinity control below 5%.
The step of described soybean soaking is: the Semen Glycines water after cleaning is sent in leaching bean bucket, fills it up with leaching bean water, bean, water
Part by weight be 1:4；Leaching summer bean time be 6-12 hour, winter is 16-24 hour.
The step of described mill bean is: opens emery wheel mill, regulates abrasive disc degree of tightness, then opens and sends in mill bucket into bean lock
Soaked Semen Glycines, then regulate abrasive disc degree of tightness to control bean milk fineness and the soymilk concentration of bean paste.
The step of described filtration is: is stuck with paste by bean and sends in first group of centrifuge, controls bean dregs by the size of inlet amount
Aridity, 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
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.
The step of described mashing off is: pumped into by bean milk in size cooking pan, opens steam valve, and Jin Jiang limit, limit is entered vapour, worked as size cooking pan
When interior bean milk reaches the 50% of size cooking pan volume, stop, into slurry, continuing into vapour；When mashing off temperature within the barrel is raised to more than 100 DEG C
Open dump valve and start blowing.
Described select slurry step be: from ripe slurry bucket, blowing is in bean curd cylinder, and puts into proper quantity of defoaming agent, opens 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 3-10 and divide
Clock, 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 is: scooped in by bean curd in cloth-wrapper cloth, builds cloth-wrapper cloth, presses bamboo clappers, removes railway carriage or compartment circle, then by
The bean curd in upper railway carriage or compartment neatly stacks at crusher, opens slightly inlet valve so that it is slowly rise, and 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.
The step of described fermentation is: fermented bean curd is put base inoculation intact after, control the temperature of fermenting house and humidity, described temperature
Control at 20-30 DEG C.
The step of the described base that salts down is: 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 described step with halogen is: moved to by fermented bean curd at halogen, opens with halogen valve, is slowly added in bottle by halogen, it is desirable to will
Halogen adds to exceed fermented bean curd surface 0.5cm, and salt does not pollute bag limit or bottleneck.
Beneficial effects of the present invention is as follows:
The production technology of height sugar low-salt fermented bean curd of the present invention, controls below 5% by fermented bean curd salinity, sugar controls at 30-50%, it is achieved
The high sugar less salt of fermented bean curd；The fermented bean curd mouthfeel with short production cycle of the present invention is light, and the beancurd preserved flavour prepared is unique, is deeply consumed
Person favors.
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 production technology of height sugar low-salt fermented bean curd of the present invention, comprises the 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 3-10 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: bean curd is put on corresponding stroke of knife rest, by imposite bean curd dice.Requirement lump in breast is upright, does not breaks
Damaging, block block is drawn disconnected, few flaw-piece.
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, bottling: by kind requested number and arrangement, successively fermented bean curd is loaded in bottle.
12, with halogen: fermented bean curd is moved at halogen, open with halogen valve, halogen is slowly added in bottle, it is desirable to add to exceed by halogen
Fermented bean curd surface 0.5cm, salt does not pollute bag limit or bottleneck.
13, sealing: cover plastics week hub cap and tighten, it is desirable to not leaking halogen, not permeable halogen.
14, after fermentation: the fermented bean curd sealed neatly is stacked in semi-finished product warehouse and carries out later stage fermentation, and keep cleaning.
15, halogen is decocted: be sequentially placed into each dispensing (Monas cuspurpureus Went, yellow wine, sugar etc.), the wherein weight of sugar according to standard formula
Ratio is 30-50%, stirs evenly without caking, and makes a gift to someone in pan-fried halogen pot.Open blender and steam valve, protect after temperature is raised to 85 DEG C
Temperature 5 minutes, finally sends into storage bucket cooling.
16, halogen is changed: the semi-finished product fermented bean curd of after fermentation is removed thick gravy, and drains.Add the salt-free high sugar thick gravy boiled.
Fermented bean curd salinity is made to control below 5%.
17, sealing: cover plastics week hub cap and tighten, it is desirable to not leaking halogen, not permeable halogen.
18, labeling, vanning.
The production technology of height sugar low-salt fermented bean curd of the present invention, controls below 5% by fermented bean curd salinity, sugar controls at 30-50%,
Achieve the high sugar less salt of fermented bean curd；The mouthfeel of the present invention is light, and the beancurd preserved flavour prepared is unique, 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. one kind high sugar low-salt fermented bean curd production technology, it is characterised in that: include soybean soaking, mill bean, filtration, mashing off, some slurry,
Squeezing, stripping and slicing, inoculate, ferment, the base that salts down, bottle, with the step of halogen, sealing, after fermentation and sealing, the step that also includes decocting halogen and
Changing the step of halogen, the step of described pan-fried halogen is for be sequentially placed into Monas cuspurpureus Went, yellow wine and sugar according to standard formula, and described sugar is
30-50%, stirs evenly without caking, and makes a gift to someone in pan-fried halogen pot, open blender and steam valve, protects after temperature is raised to 60 DEG C-85 DEG C
Temperature 3-5 minute, finally sends into storage bucket cooling；The described step changing halogen is that the semi-finished product fermented bean curd of after fermentation is gone thick gravy, and drips
Dry, add the salt-free high sugar thick gravy boiled, make fermented bean curd salinity control below 5%.
2. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described soybean soaking is: will
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 hours, winter was 16-24 hour.
3. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described mill bean is: open sand
Disc sharpener, regulates abrasive disc degree of tightness, then opens and sends into the most soaked Semen Glycines into bean lock in mill bucket, then regulates abrasive disc degree of tightness and control
The bean milk fineness of bean processed paste and soymilk concentration.
4. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described filtration is: stuck with paste by bean
Sending in first group of centrifuge, control the aridity of bean dregs by the size of inlet amount, the bean milk leached flows into stirring slurry bucket, needs
Time add 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 be stirred,
Being then fed in second group of centrifuge filtering, gained bean milk flows into stirring slurry bucket, referred to as two slurries；Bean dregs in filtering two add
Clear water is stirred, and sends in the 3rd group of centrifuge and filter, and gained bean milk flows into stirring slurry bucket, referred to as three slurries.
5. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described mashing off is: by bean milk
Pumping in size cooking pan, open steam valve, vapour is entered on Jin Jiang limit, limit, when the bean milk in size cooking pan reaches the 50% of size cooking pan volume, stops
Stop into slurry, continue into vapour；Open dump valve when mashing off temperature within the barrel is raised to more than 100 DEG C and start blowing.
6. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described some slurry is: from ripe slurry
In Tong, blowing is in bean curd cylinder, and puts into proper quantity of defoaming agent, opens salt brine valve simultaneously and adds salt brine, when bean occurs in bean curd cylinder surfaces
During rotten flower, turn off salt brine valve, the most static foster 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.
7. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described squeezing is: by bean curd
Scoop 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 slightly
Opening 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, opens cloth-wrapper cloth lid and takes cloth-wrapper cloth off.
8. the production technology of the highest sugar low-salt fermented bean curd, it is characterised in that the step of described fermentation is: by fermented bean curd
After pendulum base inoculation is intact, controlling temperature and the humidity of fermenting house, described temperature controls at 20-30 DEG C.
9. the production technology of as claimed in claim 1 high sugar low-salt fermented bean curd, it is characterised in that described in salt down the step of base be: by the longest
The fermented bean curd cage become 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.
10. the production technology of as claimed in claim 1 high sugar low-salt fermented bean curd, it is characterised in that described in the step of halogen be: by corruption
Breast moves at halogen, opens with halogen valve, is slowly added in bottle by halogen, it is desirable to adding to halogen exceed fermented bean curd surface 0.5cm, salt is not
Pollute bag limit or bottleneck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618711.4A CN106106809A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of high sugar low-salt fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610618711.4A CN106106809A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of high sugar low-salt fermented bean curd |
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| CN106106809A true CN106106809A (en) | 2016-11-16 |
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| CN201610618711.4A Pending CN106106809A (en) | 2016-08-02 | 2016-08-02 | A kind of production technology of high sugar low-salt fermented bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551005A (en) * | 2016-11-29 | 2017-04-05 | 安顺市平坝区万佳农产品开发有限公司 | A kind of manufacture method of low-salt fermented bean curd |
| CN108522661A (en) * | 2018-04-03 | 2018-09-14 | 绍兴市鲁四老爷家土特产有限公司 | The black fermented bean curd preparation process of wine fermented with osmanthus flower ma |
| CN116235929A (en) * | 2023-04-06 | 2023-06-09 | 绍兴咸亨酱园有限公司 | Production process of high-sugar low-salt fermented bean curd |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658273A (en) * | 2009-09-17 | 2010-03-03 | 北京王致和食品集团有限公司 | Method for producing low-salt fermented bean curd |
-
2016
- 2016-08-02 CN CN201610618711.4A patent/CN106106809A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658273A (en) * | 2009-09-17 | 2010-03-03 | 北京王致和食品集团有限公司 | Method for producing low-salt fermented bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 付有利等，: "《现代豆制品加工技术》", 31 October 2011, 科学技术文献出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551005A (en) * | 2016-11-29 | 2017-04-05 | 安顺市平坝区万佳农产品开发有限公司 | A kind of manufacture method of low-salt fermented bean curd |
| CN108522661A (en) * | 2018-04-03 | 2018-09-14 | 绍兴市鲁四老爷家土特产有限公司 | The black fermented bean curd preparation process of wine fermented with osmanthus flower ma |
| CN116235929A (en) * | 2023-04-06 | 2023-06-09 | 绍兴咸亨酱园有限公司 | Production process of high-sugar low-salt fermented bean curd |
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Application publication date: 20161116 |