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 PDF

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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
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China
Prior art keywords
bean curd
preparation
oil
weight
parts
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Pending
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CN201710186885.2A
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Chinese (zh)
Inventor
张云辉
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KUNMING YUNLIN PICKLES Co Ltd
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KUNMING YUNLIN PICKLES Co Ltd
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Priority to CN201710186885.2A priority Critical patent/CN106962501A/en
Publication of CN106962501A publication Critical patent/CN106962501A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

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  • 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

The preparation method of the less salt oil preserved bean curd of unique flavor
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.
CN201710186885.2A 2017-03-24 2017-03-24 The preparation method of the less salt oil preserved bean curd of unique flavor Pending CN106962501A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20170721

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