CN107873857A - The manufacture craft of low-salt flavor fermented bean curd - Google Patents
The manufacture craft of low-salt flavor fermented bean curd Download PDFInfo
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- CN107873857A CN107873857A CN201711174970.3A CN201711174970A CN107873857A CN 107873857 A CN107873857 A CN 107873857A CN 201711174970 A CN201711174970 A CN 201711174970A CN 107873857 A CN107873857 A CN 107873857A
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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 provides a kind of manufacture craft of low-salt flavor fermented bean curd, is related to food processing technology field.Inoculum fermented including pretreatment of raw material, defibrination, mashing off, base, stranding hair is pickled and later stage fermentation.The manufacture craft, curing salt amount is reduced, and takes vacuum curing, on the one hand can preferably promote the infiltration of salt, on the other hand, bacterium increase caused by salt content can be avoided to reduce and putrid and deteriorated.It is relatively stable using Mucor and Rhizopus oligosporus mixed culture, two strain systems.And antioxidant and flavor enhancement are added during later stage fermentation.The salt content in preserved beancurd of preparation is low, and unique flavor, taste is aromatic, has health-care effect.Moreover, reducing the formation of white dot, improve fermented bean curd taste.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manufacture craft of low-salt flavor fermented bean curd.
Background technology
Fermented bean curd, also known as fermented bean curd, mold bean curd etc., it is a kind of bean product to undergo microbial fermentation.The quality of fermented bean curd is thin
Greasy, mellowness is tasty, delicious flavour, the various trace elements rich in needed by human body, is rare good merchantable brand of going with rice or bread.Fermented bean curd is so far
Existing more than 1,000 years history, it is one of distinctive fermented product in China.
Early in fiveth century of Christian era, just there is saying for " dry bean curd being fermented bean curd after adding salt maturation " on the ancient book in period in the Northern Wei Dynasty.《This
Careless detailed outline is picked up any lost article from the road》Middle description：" bean curd also known as bean breast, were salted down vinasse or sauced person, taste is salty readily with bean curd." Qing Dynasty Leeization nanmu
《The garden of waking up record》In described the preparation method of fermented bean curd in detail.At present, China's fermented bean curd has exported to Southeast Asia, Japan and U.S.
The countries and regions such as state, Europe.Fermented bean curd is generally divided into green grass or young crops side, red, white square three major types.Wherein, bean curd with odor category " green grass or young crops side "；It is " big
The sauce fermented bean curd category " red " such as block ", " red peppery ", " rose "；The category such as " sweet tea is peppery ", " sweet osmanthus ", " spices " " white side ".
In the making of traditional fermented bean curd, it will usually seasoning, antibacterial and prevent loose effect is played using to substantial amounts of salt,
And the high content of salt in food often makes the sodium intake of people excessive, easily cause high blood pressure, calcium loss, compromised kidneys
Deng harm, so as to influence health.With the improvement of living standards, people it is also proposed higher requirement to diet, because
The high salinity diameter of fermented bean curd have impact on the intake of people.Therefore, people are directed to research always reduces salt content and not shadow
Ring the manufacture craft of taste and quality.Meanwhile the storage period of fermented bean curd is urged because soybean protein is hydrolyzed enzyme system by mucorin
Change, hydrolysis discharges tyrosine accumulation, and white dot not soluble in water, the sense organ product of extreme influence product are formed on fermented bean curd surface
Matter.
The content of the invention
The goal of the invention of the present invention is that, in view of the above-mentioned problems, providing a kind of manufacture craft of low-salt flavor fermented bean curd, reduction contains
Salt amount, and the overall taste of fermented bean curd is not influenceed, moreover, reducing the formation of white dot, and flavor enhancement is added, improve fermented bean curd mouth
Taste.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of manufacture craft of low-salt flavor fermented bean curd, comprises the following steps：
S1. pretreatment of raw material：Soya bean carries out assortment, removes mould beans and beans of damaging by worms, soya bean press 1 after selection:2~4
Bath raio adds clear water and soaks 8~15h.
S2. defibrination, mashing off：Soya bean after immersion is pressed 1:4~6 weight proportions grind slurrying, Ran Houyong after adding clear water
Vertical centrifugal machine filter pulp, control soymilk concentration is in 5 ± 1 ° of B é；Finally by pulp boiling machine mashing off, it is rapidly heated to 98~100 DEG C,
5~10min of vexed slurry.
S3. base：The soya-bean milk boiled obtains bean curd openpore after selecting slurry, crouching brain, base, stripping and slicing.
S4. it is inoculum fermented：Mucor-Rhizopus oligosporus mixing spore suspension is prepared, mutagenesis is carried out to the mixing spore suspension
Processing, and screened, it is then added in culture medium, in 28~32 DEG C of cultures, obtains strain liquid, strain liquid adds distilled water dilute
Bacteria suspension is interpreted into, the bacteria suspension is uniformly sprayed to kind on bean curd openpore, and 28~30d of fermentation is carried out at 24~32 DEG C.
S5. hair is rubbed with the hands to pickle：Bean curd openpore and 10 ° of B é~15 ° B é salt solution after will be inoculum fermented is in vacuum pressure -0.05
~-0.06MPa, pulsation are pickled 20~24h under conditions of comparing 0.5~1.0, and salty base is made.
S6. later stage fermentation：The salty base drained after pickling is fitted into bottle, adds the wine liquid that alcohol content is 7~10%, and
Flavor enhancement and antioxidant are added, 30~40d is placed after capping and carries out later stage fermentation, obtains low-salt flavor fermented bean curd；
The flavor enhancement includes camellia oil, jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger.
As a preferred embodiment, in step S2, by pulp boiling machine mashing off, 8~12min is warming up to 98~100 DEG C.
As a preferred embodiment, Mucor spore and Rhizopus oligosporus spore quantity are about 2:3~5；Spore suspension is the life of spore
Saline solution is managed, wherein spore concentration is 1.0~2.0 × 106/mL.
As a preferred embodiment, in step S4, the mutagenic treatment is using ultraviolet treatment with irradiation.
As a preferred embodiment, in step S4, the ultraviolet treatment with irradiation uses 1~6min of ultra violet lamp, the purple
Outer lamp is 20~25 watts.
As a preferred embodiment, in step S6, the antioxidant is ascorbyl palmitate, Tea Polyphenols or the different Huang of soybean
The one or two of ketone.
As a preferred embodiment, the antioxidant is Tea Polyphenols and isoflavones, the weight ratio that addition accounts for salty base is：
Tea Polyphenols 0.1~0.3%, isoflavones 0.05~0.2%.
As a preferred embodiment, the flavor enhancement by weight percentage be the wine liquid 2~10%, the flavor enhancement according to
Parts by weight include following components：2~6 parts of camellia oil, 2~6 parts of jujube, 2~4 parts of radix glycyrrhizae, 3~5 parts of Chinese prickly ash, 1~2 part of cloves and
1~3 part of bruised ginger.
As a preferred embodiment, the preparation method of the flavor enhancement is：Jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger is weighed to mix
Close, add 10~20 times of boiling boiling 30min~3h, then remove residue, by liquid concentration and add camellia oil and be mixed to get
Flavor enhancement.
Due to using above-mentioned technical proposal, the invention has the advantages that：
1. the manufacture craft of the low-salt flavor fermented bean curd of the present invention, reducing curing salt amount, and vacuum curing is taken, on the one hand
The infiltration of salt can preferably be promoted, on the other hand, can avoid salt content reduce caused by bacterium increase and it is putrid and deteriorated.
Using Mucor and Rhizopus oligosporus mixed culture, two strain systems are relatively stable, and individual difference is small with batch wise differences, and two
Strain compatibility is good, and enzyme system is complementary.Rhizopus oligosporus belongs to warm nature fungi, and 37 DEG C of optimum temperature, 40 DEG C can also grow, and can be saccharified shallow lake
Powder, conversion sucrose, produce lactic acid, fumaric acid and micro alcohol；Protease caused by one side Rhizopus oligosporus is also to hair
A kind of supplement of mould protease, ensures the abundant enzymolysis of the nutritional ingredient such as protein and dietary fiber, and improve the mouth of fermented bean curd
Sense, is easy to digest and assimilate；On the other hand, Rhizopus oligosporus and the enzyme activity under Mucor hybrid energy enhancing after fermentation high alcohol content environment
Power, so as to improve antibiotic property of the fermented bean curd finished product during storage.By mutagenic treatment, suitable strain can be picked out, from
And produce the fermented bean curd of higher quality.
2. the manufacture craft of the low-salt flavor fermented bean curd of the present invention, in order to suppress the formation of hickie, add during later stage fermentation
Enter antioxidant, and reasonable selection alcohol concentration, can not only improve fermented bean curd taste, and can prevent less salt from drawing to a certain degree
The bacterium risen increases, is putrid and deteriorated.Select Natural Antioxidant Tea Polyphenol and isoflavones, not only significant effect, and without pair
Effect, and Tea Polyphenols also has the formation and summation for suppressing nitrite, for preventing cancer and cranial vascular disease, raising
Immunity, aid digestion and beauty also have the effect of higher, add the health-care effect of fermented bean curd.
3. the manufacture craft of the low-salt flavor fermented bean curd of the present invention, adding camellia oil, improve fermented bean curd taste, make up salt content drop
Taste is partially light caused by low, meet taste lay particular stress on Man's Demands, while do not took in again it is salty, be advantageous to keep body be good for
Health.Meanwhile camellia oil is nutritious, fatty acids (unrighted acid 93%, wherein oleic acid 82%, linoleic acid 11%), mountain
Tea glucoside, Tea Polyphenols, saponin, tannin, and the squalene rich in antioxidant and with anti-inflammatory effect, squalene and flavonoids thing
Matter, play the role of to anticancer splendid.Camellia oil is also rich in the trace element such as vitamin E and calcium, iron, zinc, the development to brain
There is important facilitation with visual development.So as to improve the health-care effect of fermented bean curd.
The manufacture craft of 4 low-salt flavor fermented bean curd of the present invention, raw material type is few, and technique is simple, is easy to industrialized production, has
Good market prospects.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of manufacture craft of low-salt flavor fermented bean curd, comprises the following steps：
S1. pretreatment of raw material：Soya bean carries out assortment, removes mould beans and beans of damaging by worms, soya bean press 1 after selection:3 bath raioes
Add clear water immersion 10h.
S2. defibrination, mashing off：Soya bean after immersion is pressed 1:5 weight proportions grind slurrying after adding clear water, then with vertical
Centrifuge filter pulp, control soymilk concentration is in 5 ± 1 ° of B é；Finally by pulp boiling machine mashing off, 10min is warming up to 98~100 DEG C, then
Vexed slurry 10min.
S3. base：The soya-bean milk boiled obtains bean curd openpore after selecting slurry, crouching brain, base, stripping and slicing.
S4. it is inoculum fermented：Mucor-Rhizopus oligosporus mixing spore suspension is prepared, mutagenesis is carried out to the mixing spore suspension
Processing, and screened, it is then added in culture medium, in 28~32 DEG C of cultures, obtains strain liquid, strain liquid adds distilled water dilute
Bacteria suspension is interpreted into, the bacteria suspension is uniformly sprayed to kind on bean curd openpore, and fermentation 30d is carried out at 24~26 DEG C.
Mucor spore and Rhizopus oligosporus spore quantity are about 2:3；Spore suspension is the normal saline solution of spore, wherein spore
Sub- concentration is 1.0~2.0 × 106/mL
The mutagenic treatment is using ultraviolet treatment with irradiation.The ultraviolet treatment with irradiation uses ultra violet lamp
4min, the uviol lamp are 20 watts.Then strain is relatively adapted to according to the strain death rate and bacterium colony distribution screening.For Mucor-few
The mutagenic treatment screening simultaneously of spore head mold mixing spore suspension, can select two kinds of best strains of strain compatibility, be advantageous to
The fermentation process of fermented bean curd.
S5. hair is rubbed with the hands to pickle：Bean curd openpore and 14 ° of B é salt solution after will be inoculum fermented vacuum pressure -0.05~-
0.06MPa, pulsation are pickled 20h under conditions of ratio~1.0, and salty base is made；
S6. later stage fermentation：The salty base drained after pickling is fitted into bottle, alcohol content is added and is 8% wine liquid, and add
Antioxidant and flavor enhancement, 30d is placed after capping and carries out later stage fermentation；The antioxidant is Tea Polyphenols and isoflavones,
The weight ratio that addition accounts for salty base is：Tea Polyphenols 0.2%, isoflavones 0.05%.Obtain low-salt flavor fermented bean curd.
The flavor enhancement is the 6% of the wine liquid by weight percentage, and the flavor enhancement includes with the following group according to parts by weight
Point：2 parts of 5 parts of camellia oil, 4 parts of jujube, 2 parts of radix glycyrrhizae, 4 parts of Chinese prickly ash, 2 parts of cloves and bruised ginger.
The preparation method of the flavor enhancement is：Jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger mixing are weighed, adds 10 times of water
1h is boiled, then removes residue, by liquid concentration and camellia oil is added and is mixed to get flavor enhancement.
Embodiment 2
A kind of manufacture craft of low-salt flavor fermented bean curd, comprises the following steps：
S1. pretreatment of raw material：Soya bean carries out assortment, removes mould beans and beans of damaging by worms, soya bean press 1 after selection:2 bath raioes
Add clear water immersion 8h.
S2. defibrination, mashing off：Soya bean after immersion is pressed 1:6 weight proportions grind slurrying after adding clear water, then with vertical
Centrifuge filter pulp, control soymilk concentration is in 5 ± 1 ° of B é；Finally by pulp boiling machine mashing off, 8min is rapidly heated to 98~100 DEG C,
5~10min of vexed slurry.
S3. base：The soya-bean milk boiled obtains bean curd openpore after selecting slurry, crouching brain, base, stripping and slicing.
S4. it is inoculum fermented：Mucor-Rhizopus oligosporus mixing spore suspension is prepared, mutagenesis is carried out to the mixing spore suspension
Processing, and screened, it is then added in culture medium, in 28~32 DEG C of cultures, obtains strain liquid, strain liquid adds distilled water dilute
Bacteria suspension is interpreted into, the bacteria suspension is uniformly sprayed to kind on bean curd openpore, and fermentation 28d is carried out at 26~28 DEG C.
Mucor spore and Rhizopus oligosporus spore quantity are about 2:5；Spore suspension is the normal saline solution of spore, wherein spore
Sub- concentration is 1.0~2.0 × 106/mL
The mutagenic treatment is using ultraviolet treatment with irradiation.The ultraviolet treatment with irradiation uses ultra violet lamp
1min, the uviol lamp are 25 watts.
S5. hair is rubbed with the hands to pickle：Bean curd openpore and 12 ° of B é salt solution after will be inoculum fermented vacuum pressure -0.05~-
0.06MPa, pulsation are pickled 24h under conditions of comparing 0.5, and salty base is made；
S6. later stage fermentation：The salty base drained after pickling is fitted into bottle, adds the wine liquid that alcohol content is 10%, and add
Enter antioxidant and flavor enhancement, 40d is placed after capping and carries out later stage fermentation；The antioxidant is Tea Polyphenols and the different Huang of soybean
Ketone, the weight ratio that addition accounts for salty base are：Tea Polyphenols 0.3%, isoflavones 0.01%.Obtain low-salt flavor fermented bean curd.
The flavor enhancement is the 5% of the wine liquid by weight percentage, and the flavor enhancement includes with the following group according to parts by weight
Point：3 parts of 6 parts of camellia oil, 3 parts of jujube, 4 parts of radix glycyrrhizae, 5 parts of Chinese prickly ash, 2 parts of cloves and bruised ginger.
The preparation method of the flavor enhancement is：Jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger mixing are weighed, adds 15 times of water
2h is boiled, then removes residue, by liquid concentration and camellia oil is added and is mixed to get flavor enhancement.
Embodiment 3
A kind of manufacture craft of low-salt flavor fermented bean curd, comprises the following steps：
S1. pretreatment of raw material：Soya bean carries out assortment, removes mould beans and beans of damaging by worms, soya bean press 1 after selection:2 bath raioes
Add clear water immersion 15h.
S2. defibrination, mashing off：Soya bean after immersion is pressed 1:5 weight proportions grind slurrying after adding clear water, then with vertical
Centrifuge filter pulp, control soymilk concentration is in 5 ± 1 ° of B é；Finally by pulp boiling machine mashing off, 12min is rapidly heated to 98~100 DEG C,
Vexed slurry 8min.
S3. base：The soya-bean milk boiled obtains bean curd openpore after selecting slurry, crouching brain, base, stripping and slicing.
S4. it is inoculum fermented：Mucor-Rhizopus oligosporus mixing spore suspension is prepared, mutagenesis is carried out to the mixing spore suspension
Processing, and screened, it is then added in culture medium, in 28~32 DEG C of cultures, obtains strain liquid, strain liquid adds distilled water dilute
Bacteria suspension is interpreted into, the bacteria suspension is uniformly sprayed to kind on bean curd openpore, and fermentation 30d is carried out at 26~28 DEG C；Mucor spore
Son and Rhizopus oligosporus spore quantity are about 2:5；Spore suspension be spore normal saline solution, wherein spore concentration be 1.0~
2.0 × 106/mL
The mutagenic treatment is using ultraviolet treatment with irradiation.The ultraviolet treatment with irradiation uses ultra violet lamp
2min, the uviol lamp are 20 watts.
S5. hair is rubbed with the hands to pickle：Bean curd openpore and 10 ° of B é salt solution after will be inoculum fermented vacuum pressure -0.05~-
0.06MPa, pulsation are pickled 204h under conditions of comparing 1.0, and salty base is made；
S6. later stage fermentation：The salty base drained after pickling is fitted into bottle, alcohol content is added and is 7% wine liquid, and add
Antioxidant and flavor enhancement, 35d is placed after capping and carries out later stage fermentation；Obtain low-salt flavor fermented bean curd.The antioxidant is anti-
Bad hematic acid palmitate, the weight ratio that addition accounts for salty base are 0.2%.
The flavor enhancement is the 2~6% of the wine liquid by weight percentage, and the flavor enhancement includes following according to parts by weight
Component：1 part of 4 parts of camellia oil, 6 parts of jujube, 2 parts of radix glycyrrhizae, 3 parts of Chinese prickly ash, 2 parts of cloves and bruised ginger.
The preparation method of the flavor enhancement is：Jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger mixing are weighed, adds 20 times of water
3h is boiled, then removes residue, by liquid concentration and camellia oil is added and is mixed to get flavor enhancement.
Comparative example：Commercially available conventional fermented bean curd.
Salinity, amino-acid nitrogen and hickie are carried out to embodiment 1-3 and the fermented bean curd of comparative example to detect, and carry out sense organ
Appraise, as a result such as table 1 below：
The detection contrast of the fermented bean curd result of table 1
| Salinity (g/100g) | Hickie | Sense organ | |
| Embodiment 1 | 5.6 | Do not occur | Fragrant in taste, it is relatively sliding tender |
| Embodiment 1 | 5.0 | Do not occur | Mouthfeel is aromatic, relatively sliding tender |
| Embodiment 1 | 4.6 | A little | Fragrant in taste, it is relatively sliding tender |
| Comparative example | 8.2 | It is more | Mouthfeel is more salty, coarse |
The salt content in preserved beancurd of manufacture craft preparation of the present invention is can be seen that from embodiment 1-3 and the data of comparative example combination table 1
Having than conventional salt content in preserved beancurd largely reduces, and does not influence the mouthfeel of fermented bean curd.And avoid hickie to be formed, mouthfeel is relatively sliding
It is tender.The addition of flavor enhancement, adds the delicate fragrance of fermented bean curd, unique flavor and with health role.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim.The equal change or modification change completed under technical concept suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. the manufacture craft of low-salt flavor fermented bean curd, it is characterised in that comprise the following steps：
S1. pretreatment of raw material：Soya bean carries out assortment, removes mould beans and beans of damaging by worms, soya bean press 1 after selection:2~4 bath raioes
Add clear water and soak 8~15h；
S2. defibrination, mashing off：Soya bean after immersion is pressed 1:4~6 weight proportions grind slurrying after adding clear water, then with vertical
Centrifuge filter pulp, control soymilk concentration is in 5 ± 1 ° of B é；Finally by pulp boiling machine mashing off, it is rapidly heated to 98~100 DEG C, vexed slurry 5
~10min；
S3. base：The soya-bean milk boiled obtains bean curd openpore after selecting slurry, crouching brain, base, stripping and slicing；
S4. it is inoculum fermented：Mucor-Rhizopus oligosporus mixing spore suspension is prepared, mutagenic treatment is carried out to the mixing spore suspension,
And screened, be then added in culture medium, in 28~32 DEG C of cultures, obtain strain liquid, strain liquid add distilled water diluting into
Bacteria suspension, the bacteria suspension is uniformly sprayed to kind on bean curd openpore, and 28~30d of fermentation is carried out at 24~32 DEG C；
S5. hair is rubbed with the hands to pickle：Bean curd openpore and 10 ° of B é~15 ° B é salt solution after will be inoculum fermented vacuum pressure -0.05~-
0.06MPa, pulsation are pickled 20~24h under conditions of comparing 0.5~1.0, and salty base is made；
S6. later stage fermentation：The salty base drained after pickling is fitted into bottle, alcohol content is added and is 7~10% wine liquid, and add
Flavor enhancement and antioxidant, 30~40d is placed after capping and carries out later stage fermentation, obtains low-salt flavor fermented bean curd；
The flavor enhancement includes camellia oil, jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger.
2. the manufacture craft of low-salt flavor fermented bean curd according to claim 1, it is characterised in that in step S2, pass through mashing off
Machine mashing off, 8~12min are warming up to 98~100 DEG C.
3. the manufacture craft of low-salt flavor fermented bean curd according to claim 1, it is characterised in that in step S2, Mucor spore
It is about 2 with Rhizopus oligosporus spore quantity:3~5；Spore suspension be spore normal saline solution, wherein spore concentration be 1.0~
2.0×106Individual/mL.
4. the manufacture craft of low-salt flavor fermented bean curd according to claim 1, it is characterised in that in step S4, the mutagenesis
Handle as using ultraviolet treatment with irradiation.
5. the manufacture craft of low-salt flavor fermented bean curd according to claim 4, it is characterised in that described ultraviolet in step S4
Line treatment with irradiation uses 1~6min of ultra violet lamp, and the uviol lamp is 20~25 watts.
6. the manufacture craft of low-salt flavor fermented bean curd according to claim 1, it is characterised in that in step S6, the antioxygen
Agent is the one or two of ascorbyl palmitate, Tea Polyphenols or isoflavones.
7. the manufacture craft of low-salt flavor fermented bean curd according to claim 6, it is characterised in that the antioxidant is that tea is more
Phenol and isoflavones, the weight ratio that addition accounts for salty base are：Tea Polyphenols 0.1~0.3%, isoflavones 0.05~0.2%.
8. the manufacture craft of low-salt flavor fermented bean curd according to claim 1, it is characterised in that the flavor enhancement by weight hundred
Divide includes following components than 2~10% for the wine liquid, the flavor enhancement according to parts by weight：2~6 parts of camellia oil, jujube 2~
1~3 part of 6 parts, 2~4 parts of radix glycyrrhizae, 3~5 parts of Chinese prickly ash, 1~2 part of cloves and bruised ginger.
9. the manufacture craft of low-salt flavor fermented bean curd according to claim 8, it is characterised in that the preparation side of the flavor enhancement
Method is：Jujube, radix glycyrrhizae, Chinese prickly ash, cloves and bruised ginger mixing are weighed, 10~20 times of boiling boiling 30min~3h is added, then removes
Residue, by liquid concentration and add camellia oil and be mixed to get flavor enhancement.
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| CN108850194A (en) * | 2018-07-20 | 2018-11-23 | 云南牟定彝乡妹食品有限公司 | Original flavor fermented bean curd and preparation method thereof |
| CN110292154A (en) * | 2019-08-02 | 2019-10-01 | 潮州市庵埠食品工业卫生检验所 | A kind of preparation method of flavor Salt roasted chicken wing |
| CN110604181A (en) * | 2019-08-16 | 2019-12-24 | 华南理工大学 | Garlic-flavor fermented bean curd with low bacillus cereus and preparation method thereof |
| CN113100420A (en) * | 2020-01-10 | 2021-07-13 | 安琪酵母股份有限公司 | Fermented bean curd compound seasoning, fermented bean curd and preparation method thereof |
| CN113142492A (en) * | 2021-04-14 | 2021-07-23 | 北京市老才臣食品有限公司 | Production process of fermented bean curd and fermented bean curd powder |
| CN115316607A (en) * | 2022-08-27 | 2022-11-11 | 上海宝鼎酿造有限公司 | South milk and preparation method thereof |
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| CN110292154A (en) * | 2019-08-02 | 2019-10-01 | 潮州市庵埠食品工业卫生检验所 | A kind of preparation method of flavor Salt roasted chicken wing |
| CN110292154B (en) * | 2019-08-02 | 2023-08-15 | 潮州市庵埠食品工业卫生检验所 | Preparation method of flavored salt roasted chicken wings |
| CN110604181A (en) * | 2019-08-16 | 2019-12-24 | 华南理工大学 | Garlic-flavor fermented bean curd with low bacillus cereus and preparation method thereof |
| CN113100420A (en) * | 2020-01-10 | 2021-07-13 | 安琪酵母股份有限公司 | Fermented bean curd compound seasoning, fermented bean curd and preparation method thereof |
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| CN115316607A (en) * | 2022-08-27 | 2022-11-11 | 上海宝鼎酿造有限公司 | South milk and preparation method thereof |
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