CN107771960A - Fermented stone screen bean curd with odor and production method - Google Patents
Fermented stone screen bean curd with odor and production method Download PDFInfo
- Publication number
- CN107771960A CN107771960A CN201711236033.6A CN201711236033A CN107771960A CN 107771960 A CN107771960 A CN 107771960A CN 201711236033 A CN201711236033 A CN 201711236033A CN 107771960 A CN107771960 A CN 107771960A
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- Prior art keywords
- bean curd
- odor
- stone screen
- fermented
- production method
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Classifications
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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 is a kind of Fermented stone screen bean curd with odor and production method, it be fermented with stone screen bean curd, sterilize and vacuumize the food being packaged to be, be made through following steps：Ferment stone screen bean curd, stone screen bar bean curd is placed in into 2 25 DEG C of temperature, spontaneous fermentation 72 150 hours, obtains surface and grow the raw bean curd with odor that white hair stinks in the environment of ventilation；Sterilizing, the raw bean curd with odor that white hair is grown after fermentation is subjected to high temperature sterilization；Vacuumize including, bean curd with odor after sterilizing is vacuumized with polybag or aluminium foil bag and encapsulates to obtain final products, or surface is grown and carries out high-temperature sterilization after the raw bean curd with odor that white hair stinks vacuumizes encapsulation with polybag or aluminium foil bag and handles to obtain finally bean curd with odor product, interval is kept when vacuumizing between thumbnail, in order to avoid mutual adhesion.Feature of the present invention is that fermentation is uniform, and smelly degree is thought and acted in one and the same way, safety and sanitation, and smelly degree is stable, and long shelf-life, form is fixed, not fugitive rotten, is easy to accumulating, retail and the cooking, instant.
Description
Technical field
The present invention relates to a kind of local special food manufacturing technology, specifically a kind of Fermented stone screen bean curd with odor and producer
Method.
Background technology
Bean curd with odor be new fresh bean curd it is fermented seal it is smelly form, be smelly bean curd.This bean curd with odor hear it is smelly eat perfume, very
More people like eating bean curd with odor.But there is problems with or deficiency in traditional bean curd with odor：
First, spontaneous fermentation is put in atmosphere, expose to the weather under outdoor, maggot morning ant or fly mosquito go to bite, and creep, and pass
Various germ miscellaneous bacterias are broadcast, make putrefactivebacteria tachyauxesis, allow bean curd with odor to give out a foul smell smell.The bean curd that fly gets over, no matter taste
How good road is, and people eats psychology a thought for nausea all the time, does not feel like eating.
Second, the smelly difficult control of degree, transition of often fermenting.The bean curd with odor of same Batch fermentation, fermentation are eaten to when suitably eating
Part not may proceed to fermentation so that fermentation transition, occurs dissipating rotten fragmentation, send ammonia odor.Even if this bean curd with odor is put into ice
Case similarly may proceed to ferment.Such bean curd with odor, the possibility that protein therein has have gone bad harmful.It is among the people normal
The phenomenon seen is that people has eaten easy excessive internal heat, triggers tonsillotome, alimentary canal inflammation, cat fever.
Third, it is among the people seal bean curd with odor be mostly laminated multi-layer together, middle part is difficult to touch air, and fermentation is slow
Slowly, and the part ingress of air on periphery is more relatively fully, fermenting speed is fast, so that being failed to act and thought in the same way when edible, mouthfeel is bad,
The perfume (or spice) of outside, eating for the inside are then turned sour, and quality differs, if list marketing is not fond of then by consumer.
Fourth, bean curd with odor low intensity, easily rotten broken, inconvenience transport and processing.
Fifth, traditional bean curd with odor uses zymotic fluid immersion thumbnail, or select bean curd processed with smelly bittern and form, manufacture craft
Complexity, process is more, and technical parameter is difficult to control, and production cost is higher.
Stone screen bean curd is to select the bean curd that bean curd processed obtains with the underground sour water of locality, and is made with soybean, unique flavor,
Fresh stone screen bean curd is strip and block, and traditional stone screen bean curd with odor is bean curd of the bar bean curd in atmosphere after spontaneous fermentation, and it is deposited
The problem of or it is insufficient identical with above-mentioned common bean curd with odor, be required for being improved.
The content of the invention
The purpose of the present invention proposes that a kind of hygienic, smelly degree is uniform aiming above mentioned problem, and the degree of fermentation is stable, in good taste,
Instant, the Fermented stone screen bean curd with odor and its production method of storage are readily transported, to solve the deficiencies in the prior art.
This Fermented stone screen bean curd with odor proposed by the present invention, it is characterised in that it be with stone screen bean curd ferment, sterilizing and
Vacuumize the food being packaged to be.
The stone screen bean curd is the same day to select the fresh bar bean curd of system or selected the bar bean curd of 2-3 days after system.
The production method of the Fermented stone screen bean curd with odor, it is characterised in that it has the following steps：
（1）Ferment stone screen bean curd, and specific practice is that stone screen bar bean curd is placed in into spontaneous fermentation in the environment of 2-25 DEG C of ventilation of temperature
72-150 hours, obtain surface and grow the raw bean curd with odor that white hair stinks；
（2）Sterilizing, the raw bean curd with odor that white hair is grown after fermentation is subjected to high temperature sterilization；
（3）Vacuumize including being vacuumized the bean curd with odor after sterilizing with polybag or aluminium foil bag and encapsulating to obtain final products, or incited somebody to action
Surface, which is grown, to carry out high-temperature sterilization after the raw bean curd with odor that white hair stinks vacuumizes encapsulation with polybag or aluminium foil bag and handles
Final bean curd with odor product.
Step（1）Spontaneous fermentation try one's best allow bar bean curd each surface and air contact, carry out aerobic fermentation.Way
On bar bean curd can be placed on shelf, maintaining item bean curd room has more than a 1cm gap, bar bean curd be placed on the grid of shelf or
In the clean grass layer of person, so as to ventilated.
Bar bean curd can be kept flat, and can also be placed vertically.
Step（1）Spontaneous fermentation environment surrounded with guard, in order to avoid fly mosquito enter propagate germ miscellaneous bacteria.Every 2-5
Hour head pin upset once, allows moisture to distribute uniformly, fermentation is consistent.
Vacuumize the size of the bean curd with odor block before encapsulation is advisable with long 5-9cm, wide 3-4cm, thick 1.2-1.5cm.
Sterilizing can be not limited to a certain ad hoc fashion, can be sterilized with far infrared, microwave sterilization, hot bath sterilizing or steam
Vapour bath sterilizing.As long as ensure the microorganism killing in bagged product.
Interval is kept when vacuumizing between thumbnail, in order to avoid mutual adhesion.
The advantageous effects of the present invention are embodied in following aspects：
First, fermentation, by the way of ventilation and guard are surrounded, fermentation is uniform, and smelly degree is thought and acted in one and the same way；
Avoid fly mosquito from contacting second, being surrounded using guard, prevent pathogen transmission, ensure bean curd with odor health and edible safety；
Third, smelly degree is stable, the state to be fixed with the smelly degree of a batch of bean curd with odor product when vacuumizing sterilizing, bean curd with odor is in nothing
Will not further it ferment under conditions of bacterium anaerobic, hereby it is ensured that smelly degree is stable, it is constant for a long time；
Four are advantageous for storing and transport, and vacuumize the bean curd with odor of encapsulation, and form is fixed, resistance to external impacts, collision or friction, because
And be advantageous to long-distance transport storage or retail, also allow for cooking；
Fifth, instant, when people want to eat bean curd with odor, taken out from refrigerator and open bag and can be toasted, be fried or stew
And eat, it is time saving to save trouble, it is not necessary to oneself to buy fresh bean curd and seal smelly to ferment, need not also go in the market to buy the not clear Anagyris foetida of sanitary condition
Corruption, eat and trust, enjoy comfortable.
Embodiment
The implementation process and beneficial effect of the present invention is further described with example below.But the scope of the present invention is not limited to this
A little examples.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available either commonly used in the art
Means.Method in following examples, it is the conventional method of this area unless otherwise instructed.
Example 1
The selection same day selects the fresh stone screen bar bean curd of system, is placed on spontaneous fermentation on a support after appropriate draining, keeps Indoor Air
10 DEG C of temperature, covers lid by whole support with guard together with the bar bean curd on support, to prevent the fly mosquito of surrounding enters from stining
Sting bean curd and propagate harmful levels of pathogens and miscellaneous bacteria.Continuously ferment 4 days, totally 96 hours, move back and forth within one day a thumbnail therebetween, be exactly to beans
Rotten block turns over a body, turning over upward for bottom surface, to allow each face of thumbnail sufficiently to be contacted with air, carries out aerobic hair
Ferment, while distribute some moisture.The surface of every piece of bean curd all grows white and become mildewed during 4 days fermentation ends（Fungal filament）.
Bar bean curd after fermentation is then cut into 2-4cm is wide, length is the width of bar bean curd, thickness is bar bean curd thickness
Fritter, it is put into micro-wave oven and is sterilized, continues 10-20 seconds removal nature at 60-150 DEG C of temperature and cool, then use polybag
Or aluminium foil bag vacuumize packaging.
Also it can first be vacuumized with polybag or aluminium foil bag after packing, be put into together with bag in boiling water and boil 3-5 minutes and sterilize.
To ensure when vacuumizing more than 95% air in bag be extracted can, otherwise fermentation can not prevent.Set point in bag
Separate slot, one piece of bean curd with odor is only put in each groove.Accomplish that the packed bean curd with odor after vacuumizing shows as polybag or aluminium foil in appearance
Bag both sides, which are caved in, is close to bean curd with odor block, substantially very close to each other.
This bean curd with odor by disinfection and vacuumize packaging after bean curd with odor can list marketing, can also be put into freezer
Or refrigerator cold-storage.
Stored under conditions of 3-5 DEG C, it is ensured that keep original smelly degree constant in 180 days.At normal temperatures, 30 days smelly degree
It is constant.
Sack is opened when edible, bean curd with odor block is taken out or is put into oil cauldron frying or puts to burn and toasted on disk, baked to thumbnail
Broken off out during to bulging, it is seen that there are countless honeycomb structure eyes on section, very soft, heart perfume (or spice) skin is crisp, dips in the chewing of seasoning entrance, taste
Road is plentiful, very tasty and refreshing enjoyable.
Example 2
The stone screen bar bean curd of 1-3 days after selected element system, spontaneous fermentation on support is placed in one by one, keep 2 DEG C of indoor temperature, use guard
Whole support is covered into lid together with the bar bean curd on support, to prevent that the fly mosquito of surrounding is harmful into bean curd propagation is bitten
Germ.To continuously ferment 150 hours, move back and forth within one day a thumbnail therebetween, exactly turn over a body to thumbnail, bottom surface is turned over upward,
To allow each face of thumbnail sufficiently to be contacted with air, aerobic fermentation is carried out, while distribute some moisture.Fermentation
At the end of the surface of every piece of bean curd all grow white and become mildewed（Fungal filament）.
Bar bean curd after fermentation is then cut into 2-4cm is wide, length is the width of bar bean curd, thickness is bar bean curd thickness
Fritter, it is put into micro-wave oven and is sterilized, continues 10-20 seconds removal nature at 60-150 DEG C of temperature and cool, then use polybag
Or aluminium foil bag vacuumize packaging.
Also it can first be vacuumized with polybag or aluminium foil bag after packing, be put into together with bag in boiling water and boil 3-5 minutes and sterilize.Or
Person is put into rice steamer and but may be used towards 10 minutes taking-up natural coolings of steamed.
To ensure when vacuumizing more than 95% air in bag be extracted can, otherwise fermentation can not prevent.Set point in bag
Separate slot, one piece of bean curd with odor is only put in each groove.Accomplish that the packed bean curd with odor after vacuumizing shows as polybag or aluminium foil in appearance
Bag both sides, which are caved in, is close to bean curd with odor block, substantially very close to each other.
By disinfection and vacuumize packaging after bean curd with odor can list marketing, also can be put into freezer or refrigerator is cold
Hide.
Stored under conditions of 3-5 DEG C, it is ensured that keep original smelly degree constant in 180 days.At normal temperatures, 45 days smelly degree
It is constant.
Sack is opened when edible, bean curd with odor block is taken out or is put into oil cauldron frying or puts to burn and toasted on disk, baked to thumbnail
Broken off out during to bulging, it is seen that there are countless honeycomb structure eyes on section, very soft, heart perfume (or spice) skin is crisp, dips in the chewing of seasoning entrance, taste
Road is plentiful, very tasty and refreshing enjoyable.
Example 3
The selection same day selects the fresh stone screen bar bean curd of system, is placed on spontaneous fermentation on a support after appropriate draining, keeps Indoor Air
25 DEG C of temperature, covers lid by whole support with guard together with the bar bean curd on support, to prevent the fly mosquito of surrounding enters from stining
Sting bean curd and propagate harmful levels of pathogens.Continuously ferment 3 days, totally 72 hours, move back and forth within one day a thumbnail therebetween, exactly turned over to thumbnail
Individual body, bottom surface is turned over upward, to allow each face of thumbnail sufficiently to be contacted with air, carries out aerobic fermentation, together
When distribute some moisture.The surface of every piece of bean curd all grows white and become mildewed during fermentation ends（Fungal filament）.
Then the bar bean curd after fermentation is cut into the wide fritters of 2-4cm, is put into micro-wave oven and is sterilized, 60-150 DEG C of temperature
Continue down to remove within 10-20 seconds nature and cool, then vacuumized and packed with polybag or aluminium foil bag.
Also it can first be vacuumized with polybag or aluminium foil bag after packing, be put into together with bag in boiling water and boil 3-5 minutes and sterilize.
To ensure when vacuumizing more than 95% air in bag be extracted can, otherwise fermentation can not prevent.Set point in bag
Separate slot, one piece of bean curd with odor is only put in each groove.Accomplish that the packed bean curd with odor after vacuumizing shows as polybag or aluminium foil in appearance
Bag both sides, which are caved in, is close to bean curd with odor block, substantially very close to each other.
By disinfection and vacuumize packaging after bean curd with odor can list marketing, also can be put into freezer or refrigerator is cold
Hide.
Stored under conditions of 3-5 DEG C, it is ensured that keep original smelly degree constant in 180 days.At normal temperatures, 30 days smelly degree
It is constant.
Sack is opened when edible, bean curd with odor block is taken out or is put into oil cauldron frying or puts to burn and toasted on disk, baked to thumbnail
Broken off out during to bulging, it is seen that there are countless honeycomb structure eyes on section, very soft, heart perfume (or spice) skin is crisp, dips in the chewing of seasoning entrance, taste
Road is plentiful, very tasty and refreshing enjoyable.
The final products of each example, sampled detection, gained overall target are as follows above：
In sense index：Color and luster is micro- Huang；Tissue morphology be form completely without broken rotten, it is fine and smooth soft；Smell is with bean curd with odor
During distinctive fragrance sense is comfortable；Impurity item is the impurity being visible by naked eyes.
In physical and chemical index：Protein content be every 100 grams it is smelly whole night in contain 18 grams of protein；Moisture is every 100 grams
It is aqueous in bean curd with odor to be less than 55 grams.
In sanitary index：Flora sum is less than 3（CFU/100 grams）；Coliform is less than 5（MPN/100 grams）.
Inventor has found that when with ferment temperature more than 25 DEG C, surface fermentation speed substantially widens, surface 3-5mm inward
Scope occurs as soon as smelly scattered rotten cracking phenomena for second day, and the bean curd of nexine does not change substantially, to innermost layer at the 3rd day
Bean curd still do not foul.Still there is the taste to turn sour the inside after baking.If fermentation is allowed to be continued until that nexine bean curd opens ferment
During fouling, the bean curd of outer layer it is scattered it is rotten give out a foul smell, ammonia taste can be smelt.Therefore, air-conditioning is set when summer temperature is high,
By temperature control below 25 DEG C, and proper extension fermentation time.
Optimum fermentation temperature is 8-15 DEG C, and fermentation time is 3-5 days.The rancid degree of stone screen Anagyris foetida so obtained is equal
Even, smelly degree is moderate, meets the taste of most consumers.
Claims (9)
1. a kind of Fermented stone screen bean curd with odor, it is characterised in that it is with stone screen bean curd ferments, sterilizing and vacuumizing is packaged to be
Food.
2. Fermented stone screen bean curd with odor according to claim 1, it is characterised in that stone screen bean curd is the fresh bar of same day point system
Bean curd selects the bar bean curd of 2-3 days after system.
3. by the production method of one of the claim 1-2 Fermented stone screen bean curd with odor, it is characterised in that it has the following steps：
（1）Ferment stone screen bean curd, stone screen bar bean curd is placed in into 2-25 DEG C of temperature, spontaneous fermentation 72-150 is small in the environment of ventilation
When, obtain surface and grow the raw bean curd with odor that white hair stinks；
（2）Sterilizing, the raw bean curd with odor that white hair is grown after fermentation is subjected to high temperature sterilization；
（3）Vacuumize including being vacuumized the bean curd with odor after sterilizing with polybag or aluminium foil bag and encapsulating to obtain final products, or incited somebody to action
Surface, which is grown, to carry out high-temperature sterilization after the raw bean curd with odor that white hair stinks vacuumizes encapsulation with polybag or aluminium foil bag and handles
Final bean curd with odor product.
4. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that step（1）Spontaneous fermentation
It is that bar bean curd is placed on shelf, maintaining item bean curd room has more than 1cm gap, and bar bean curd is placed on the grid of shelf or done
In net grass layer.
5. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that bar bean curd keeps flat or placed vertically.
6. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that step（1）Spontaneous fermentation
Surrounded with guard, in case fly mosquito, which enters, propagates germ miscellaneous bacteria, every the upset of 2-5 hour heads pin once.
7. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that smelly when vacuumizing encapsulation
The size of thumbnail is with long 5-9cm, wide 3-4cm, thick 1.2-1.5cm.
8. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that sterilizing is that far infrared goes out
Bacterium, microwave sterilization, hot bath sterilizing or steam bath sterilizing.
9. the production method of Fermented stone screen bean curd with odor according to claim 3, it is characterised in that when vacuumizing between thumbnail
Interval is kept, in order to avoid mutual adhesion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236033.6A CN107771960A (en) | 2017-11-30 | 2017-11-30 | Fermented stone screen bean curd with odor and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236033.6A CN107771960A (en) | 2017-11-30 | 2017-11-30 | Fermented stone screen bean curd with odor and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107771960A true CN107771960A (en) | 2018-03-09 |
Family
ID=61429682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711236033.6A Pending CN107771960A (en) | 2017-11-30 | 2017-11-30 | Fermented stone screen bean curd with odor and production method |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110510173A (en) * | 2019-08-13 | 2019-11-29 | 刘江 | Instant type is exempted to ease back the packing method of extruding dried bean curd |
| WO2020010378A1 (en) * | 2018-07-12 | 2020-01-16 | Feel Good Handel-Gmbh | Non-refrigerated tofu with an increased shelf life |
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| CN101756114A (en) * | 2008-12-01 | 2010-06-30 | 天津市鸿禄食品有限公司 | Fermentation method of strong-smelling fermented bean curd |
| CN105941654A (en) * | 2016-06-08 | 2016-09-21 | 信阳农林学院 | Method for making strong-smelling preserved bean curds |
| CN106578110A (en) * | 2015-10-20 | 2017-04-26 | 青岛力天宏泰新能源科技有限公司 | Dried strong-smelling fermented bean curd |
| CN106852371A (en) * | 2015-12-09 | 2017-06-16 | 房娟 | A kind of fermentation process of bean curd with odor |
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2017
- 2017-11-30 CN CN201711236033.6A patent/CN107771960A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756114A (en) * | 2008-12-01 | 2010-06-30 | 天津市鸿禄食品有限公司 | Fermentation method of strong-smelling fermented bean curd |
| CN106578110A (en) * | 2015-10-20 | 2017-04-26 | 青岛力天宏泰新能源科技有限公司 | Dried strong-smelling fermented bean curd |
| CN106852371A (en) * | 2015-12-09 | 2017-06-16 | 房娟 | A kind of fermentation process of bean curd with odor |
| CN105941654A (en) * | 2016-06-08 | 2016-09-21 | 信阳农林学院 | Method for making strong-smelling preserved bean curds |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020010378A1 (en) * | 2018-07-12 | 2020-01-16 | Feel Good Handel-Gmbh | Non-refrigerated tofu with an increased shelf life |
| CN110510173A (en) * | 2019-08-13 | 2019-11-29 | 刘江 | Instant type is exempted to ease back the packing method of extruding dried bean curd |
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Application publication date: 20180309 |