CN106962501A - The preparation method of the less salt oil preserved bean curd of unique flavor - Google Patents
The preparation method of the less salt oil preserved bean curd of unique flavor Download PDFInfo
- Publication number
- CN106962501A CN106962501A CN201710186885.2A CN201710186885A CN106962501A CN 106962501 A CN106962501 A CN 106962501A CN 201710186885 A CN201710186885 A CN 201710186885A CN 106962501 A CN106962501 A CN 106962501A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- preparation
- oil
- weight
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of the less salt oil preserved bean curd of unique flavor, comprise the following steps：New fresh bean curd, stripping and slicing, under vacuum using saline sook, dries moisture, ferments, as mold bean curd, then dries, infusing drugs in wine, wraps condiment, and tinning adds flavored oils, sealing.It is an advantage of the invention that：After testing, salt content is 1 2% in the fermented bean curd being made；Gained fermented bean curd color and luster reddish yellow, it is fine and smooth and flexible, it is tasty.
Description
Technical field
The present invention relates to food processing technology field, the preparation side of the less salt oil preserved bean curd of more particularly to a kind of unique flavor
Method.
Background technology
Fermented bean curd has the history of more than 1,000 years so far, is one of distinctive fermented product of China, with unique flavor, nutrition
The abundant, various trace elements containing needed by human body.
Fermented bean curd is a kind of soy food product of fermentation, and it is produced on the existing long history of China.To prevent bean curd in fermentation
During it is putrid and deteriorated, a large amount of salt are often added, generally more than 10%.With the increasingly raising of people's living standard,
Accreditation to high salt food is being reduced, accordingly, it would be desirable to research and develop a kind of fermented bean curd of less salt.
The content of the invention
In order to overcome the defect of prior art, the technical problem to be solved in the present invention is to provide a kind of less salt of unique flavor
The preparation method of oil preserved bean curd.
In order to solve the above-mentioned technical problem, the technical scheme is that
A kind of preparation method of the less salt oil preserved bean curd of unique flavor, comprises the following steps：New fresh bean curd, stripping and slicing, in vacuum
Under the conditions of use saline sook, dry moisture, ferment, as mold bean curd, then dry, infusing drugs in wine, wrap condiment, tinning is added and adjusted
Taste oil, sealing.
It is preferred that, the mass percent concentration of the salt solution is 5~8%.
It is preferred that, the time of the immersion is 20-30 minutes, and the temperature of immersion is 50-60 DEG C.
It is preferred that, the immersion is divided into three phases：First stage soaks 5-10 minutes under conditions of 50-52 DEG C, the
Two-stage is soaked 8-12 minutes under conditions of 54-56 DEG C, and the phase III is soaked 8-10 minutes under conditions of 58-60 DEG C.
It is preferred that, the fermentation is carried out by the way of anaerobic fermentation, and the temperature of fermentation is 2-8 DEG C, the humidity of fermentation
For 70%-80%, the time of fermentation is 15-20 days.
It is preferred that, the wine is selected from 55-60 ° of corn wine；The time of the infusing drugs in wine is 5-10 minutes.
It is preferred that, the condiment is by capsicum, anise, Chinese prickly ash, garlic, cloves, nutmeg, wizened bacterium, matsutake and dried orange peel group
Into.
It is preferred that, the condiment is by capsicum 20-30 parts by weight, anise 8-15 parts by weight, Chinese prickly ash 8-15 parts by weight, garlic 5-
10 parts by weight, cloves 1-5 parts by weight, nutmeg 1-5 parts by weight, wizened bacterium 1-5 parts by weight, matsutake 1-5 parts by weight and dried orange peel 1-3
Parts by weight are constituted.
It is preferred that, the preparation method of the flavored oils comprises the following steps：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed is added
Oil immersion is steeped, filtering, obtains chicken fir oil, then adds Purple Perilla Seed Oil and tea-seed oil into chicken fir oil, is mixed；The chicken fir oil, purple
The mass ratio of perilla oil and tea-seed oil is 20:1-3:1-3.
It is preferred that, the mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:3:2.
Using above-mentioned technical proposal, use saline sook bean curd under vacuum by early stage, increase fermented bean curd mouthfeel it
Outside, salt is not being used in remaining process, and by the change of technique, under low-salt environment fermented bean curd can be being kept not putrid and deteriorated.Through
Salt content is 1-2% in detection, the fermented bean curd being made.Gained fermented bean curd color and luster reddish yellow, it is fine and smooth and flexible, it is tasty.
Embodiment
The embodiment to the present invention is described further below.Herein it should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but does not constitute limitation of the invention.In addition, invention described below
As long as involved technical characteristic does not constitute conflict and can be just mutually combined each other in each embodiment.
Embodiment 1
A kind of preparation method of the less salt oil preserved bean curd of unique flavor, comprises the following steps：New fresh bean curd, stripping and slicing, in vacuum
Under the conditions of use mass percent concentration for 5% saline sook, dry moisture, ferment, as mold bean curd, then dry, immerse
60 ° of corn wine steeps 10 minutes, wraps condiment, and tinning adds flavored oils, sealing.
Wherein, immersion is divided into three phases：First stage soaks 10 minutes under conditions of 52 DEG C, and second stage is at 56 DEG C
Under conditions of soak 12 minutes, the phase III be under conditions of 60 DEG C soak 10 minutes.Fermentation is by the way of anaerobic fermentation
To carry out, the temperature of fermentation is 8 DEG C, and the humidity of fermentation is 80%, and the time of fermentation is 20 days.
Condiment is by the parts by weight of capsicum 30, anistree 15 parts by weight, the parts by weight of Chinese prickly ash 15, the parts by weight of garlic 10, the weight of cloves 5
Part, the parts by weight of nutmeg 5, the wizened parts by weight of bacterium 5, the parts by weight of matsutake 5 and the parts by weight of dried orange peel 3 composition.The preparation method of flavored oils
Comprise the following steps：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed oil immersion bubble is added, filtering obtains chicken fir oil, then oily to the chicken fir
Middle addition Purple Perilla Seed Oil and tea-seed oil, are mixed；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:3:3.Through inspection
Survey, salt content is 1.1% in the fermented bean curd being made.Gained fermented bean curd color and luster reddish yellow, it is fine and smooth and flexible, it is tasty.
Embodiment 2
A kind of preparation method of the less salt oil preserved bean curd of unique flavor, comprises the following steps：New fresh bean curd, stripping and slicing, in vacuum
Under the conditions of use mass percent concentration for 6% saline sook, dry moisture, ferment, as mold bean curd, then dry, immerse
55 ° of corn wine steeps 5 minutes, wraps condiment, and tinning adds flavored oils, sealing.
Wherein, immersion is divided into three phases：First stage soaks 5 minutes under conditions of 50 DEG C, and second stage is at 54 DEG C
Under conditions of soak 8 minutes, the phase III be under conditions of 58 DEG C soak 8 minutes.Fermentation by the way of anaerobic fermentation come
Carry out, the temperature of fermentation is 2 DEG C, the humidity of fermentation is 70%, the time of fermentation is 15 days.
Condiment is by the parts by weight of capsicum 20, anistree 8 parts by weight, the parts by weight of Chinese prickly ash 8, the parts by weight of garlic 5, the parts by weight of cloves 1, meat
The parts by weight of cardamom 1, the wizened parts by weight of bacterium 1, the parts by weight of matsutake 1 and the parts by weight of dried orange peel 1 composition.The preparation method of flavored oils include with
Lower step：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed oil immersion bubble is added, filtering obtains chicken fir oil, then add into chicken fir oil
Purple Perilla Seed Oil and tea-seed oil, are mixed；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:1:1.After testing, it is made
Fermented bean curd in salt content be 1.96%.Gained fermented bean curd color and luster reddish yellow, it is fine and smooth and flexible, it is tasty.
Embodiment 3
A kind of preparation method of the less salt oil preserved bean curd of unique flavor, comprises the following steps：New fresh bean curd, stripping and slicing, in vacuum
Under the conditions of use mass percent concentration for 8% saline sook, dry moisture, ferment, as mold bean curd, then dry, immerse
58 ° of corn wine steeps 7 minutes, wraps condiment, and tinning adds flavored oils, sealing.
Wherein, immersion is divided into three phases：First stage soaks 7 minutes under conditions of 51 DEG C, and second stage is at 55 DEG C
Under conditions of soak 10 minutes, the phase III be under conditions of 59 DEG C soak 9 minutes.Fermentation by the way of anaerobic fermentation come
Carry out, the temperature of fermentation is 6 DEG C, the humidity of fermentation is 75%, the time of fermentation is 18 days.
Condiment by the parts by weight of capsicum 25, anistree 10 parts by weight, the parts by weight of Chinese prickly ash 10, the parts by weight of garlic 7, the parts by weight of cloves 3,
The parts by weight of nutmeg 3, the wizened parts by weight of bacterium 3, the parts by weight of matsutake 3 and the parts by weight of dried orange peel 2 composition.The preparation method of flavored oils includes
Following steps：By new freshly-slaughtered poultry fir small fire stir-frying, addition cooked food seed oil immersion bubble, filtering obtains chicken fir oil, then add into chicken fir oil
Enter Purple Perilla Seed Oil and tea-seed oil, mix；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:3:2.After testing, make
Into fermented bean curd in salt content be 1.62%.Gained fermented bean curd color and luster reddish yellow, it is fine and smooth and flexible, it is tasty.
Embodiments of the present invention are explained in detail above, but the invention is not restricted to described embodiment.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out many
Change, modification, replacement and modification are planted, are still fallen within protection scope of the present invention.
Claims (10)
1. a kind of preparation method of the less salt oil preserved bean curd of unique flavor, it is characterised in that：Comprise the following steps：New fresh bean curd, cuts
Block, under vacuum using saline sook, dries moisture, fermentation, as mold bean curd, then dries, infusing drugs in wine, wraps condiment, fills
Tank, adds flavored oils, sealing.
2. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 1, it is characterised in that：The salt solution
Mass percent concentration is 5~8%.
3. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 2, it is characterised in that：The immersion
Time is 20-30 minutes, and the temperature of immersion is 50-60 DEG C.
4. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 2, it is characterised in that：The immersion point
For three phases：First stage is soaked 5-10 minutes under conditions of 50-52 DEG C, and second stage is soaked under conditions of 54-56 DEG C
Bubble 8-12 minutes, the phase III is soaked 8-10 minutes under conditions of 58-60 DEG C.
5. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 1, it is characterised in that：The fermentation is adopted
Carried out with the mode of anaerobic fermentation, the temperature of fermentation is 2-8 DEG C, the humidity of fermentation is 70%-80%, the time of fermentation is
15-20 days.
6. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 1, it is characterised in that：The wine is selected from
55-60 ° of corn wine；The time of the infusing drugs in wine is 5-10 minutes.
7. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 1, it is characterised in that：The condiment by
Capsicum, anise, Chinese prickly ash, garlic, cloves, nutmeg, wizened bacterium, matsutake and dried orange peel composition.
8. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 7, it is characterised in that：The condiment by
Capsicum 20-30 parts by weight, anise 8-15 parts by weight, Chinese prickly ash 8-15 parts by weight, garlic 5-10 parts by weight, cloves 1-5 parts by weight, meat
Cardamom 1-5 parts by weight, wizened bacterium 1-5 parts by weight, matsutake 1-5 parts by weight and dried orange peel 1-3 parts by weight composition.
9. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 1, it is characterised in that：The flavored oils
Preparation method comprise the following steps：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed oil immersion bubble is added, filtering obtains chicken fir oil, then to
Purple Perilla Seed Oil and tea-seed oil are added in the chicken fir oil, is mixed；The mass ratio of chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is
20:1-3:1-3。
10. the preparation method of the less salt oil preserved bean curd of unique flavor according to claim 9, it is characterised in that：The chicken fir
The mass ratio of oil, Purple Perilla Seed Oil and tea-seed oil is 20:3:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710186885.2A CN106962501A (en) | 2017-03-24 | 2017-03-24 | The preparation method of the less salt oil preserved bean curd of unique flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710186885.2A CN106962501A (en) | 2017-03-24 | 2017-03-24 | The preparation method of the less salt oil preserved bean curd of unique flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962501A true CN106962501A (en) | 2017-07-21 |
Family
ID=59329731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710186885.2A Pending CN106962501A (en) | 2017-03-24 | 2017-03-24 | The preparation method of the less salt oil preserved bean curd of unique flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962501A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009685A (en) * | 2021-11-12 | 2022-02-08 | 云南牟定彝乡妹生物科技股份有限公司 | Rose fermented bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793023A (en) * | 2012-07-24 | 2012-11-28 | 莆田市优久食品有限公司 | Fermented bean curd fermented by complex bacteria |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
| CN106417660A (en) * | 2016-10-08 | 2017-02-22 | 石林畅康食品有限公司 | Processing method of fermented bean curd |
-
2017
- 2017-03-24 CN CN201710186885.2A patent/CN106962501A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793023A (en) * | 2012-07-24 | 2012-11-28 | 莆田市优久食品有限公司 | Fermented bean curd fermented by complex bacteria |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
| CN106417660A (en) * | 2016-10-08 | 2017-02-22 | 石林畅康食品有限公司 | Processing method of fermented bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009685A (en) * | 2021-11-12 | 2022-02-08 | 云南牟定彝乡妹生物科技股份有限公司 | Rose fermented bean curd and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101034987B1 (en) | Apple enzyme jerky containing apple enzyme and method for preparing the same | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN103392912A (en) | Canned food for pets and preparation method thereof | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN107041539A (en) | A kind of flavoring bag, fish flavor pack and the cooking methods of fish | |
| CN106912620A (en) | The processing method of fermentation fermented bean curd | |
| CN106722467A (en) | Numb sliced bamboo shoot producing process | |
| KR20160010923A (en) | Preparation Method of Glutinous Rice of Lotus Leaf | |
| KR101509930B1 (en) | red pepper paste manufacturing method utilizing garlic stems fermented liquor | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| CN105054084A (en) | Black-bone chicken nourishing pickled brassica juncea shredded meat and preparation method thereof | |
| CN106962501A (en) | The preparation method of the less salt oil preserved bean curd of unique flavor | |
| CN110169560B (en) | Spice extract and spice extract liposome as well as preparation method and application thereof | |
| CN103740539A (en) | Preparation method of purple potato flower fruit wine | |
| CN108112964A (en) | A kind of fresh fresh green pepper bean cotyledon of perfume | |
| KR20120107766A (en) | Method of manufacturing swimming crab-kimchi | |
| CN109247524B (en) | Method for improving texture of instant fish fries | |
| KR101318532B1 (en) | Salting method of a sesame leaf | |
| KR101776079B1 (en) | Method for manufacturing kimchi regulated ratio of Na-K | |
| CN105875810A (en) | Preparation method of canned strawberry | |
| CN110692994A (en) | Cured meat smoking material and smoking method thereof | |
| KR20170054663A (en) | Preparation Method of Concentrated Extracts of The Shank of Beef And The Concentrated Extracts | |
| CN108902761A (en) | A kind of Chinese style air-dries the preparation method of Chinese toon sausage | |
| CN109998047A (en) | A kind of seed of jog's tears rabbit meat pork luncheon meat manufacture craft | |
| CN108030059A (en) | A kind of fresh chilli sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
|
| RJ01 | Rejection of invention patent application after publication |