CN108354016A - Flavor shelf-stable natural bean-curd breast and preparation method thereof - Google Patents
Flavor shelf-stable natural bean-curd breast and preparation method thereof Download PDFInfo
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- CN108354016A CN108354016A CN201810259856.9A CN201810259856A CN108354016A CN 108354016 A CN108354016 A CN 108354016A CN 201810259856 A CN201810259856 A CN 201810259856A CN 108354016 A CN108354016 A CN 108354016A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to a kind of fermented bean curd and preparation method thereof, the peppery flavor of especially a kind of paste, shelf-stable natural bean-curd breast and preparation method thereof, belong to food technology field.The flavor shelf-stable natural bean-curd breast preparation method of the present invention includes the following steps：A. bean curd ferments；The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance up to flavor shelf-stable natural bean-curd breast, and the mass ratio of oily total amount and bean curd is 2~4 described in step c:1.The fermented bean curd shelf-stable of the present invention, do not add the preservative shelf-life can reach 12 months, mouthfeel it is soft, it is fine and smooth, there is the unique peppery fresh Flavor of paste.
Description
Technical field
The present invention relates to a kind of fermented bean curd and preparation method thereof, the peppery flavor of especially a kind of paste, shelf-stable natural bean-curd
Breast and preparation method thereof belongs to food technology field.
Background technology
Fermented bean curd is full of nutrition, and the raw material of fermented bean curd is rich in protein, contain simultaneously it is abundant calcareous, in the manufacturing process of fermented bean curd
The fermentation that have passed through mould keeps the digestibility higher of protein, vitamin content more rich.Because of decomposed by microbial beans
Phytic acid in class so that the minerals such as the very low iron of script absorptivity, zinc are easier to be absorbed by the body in soybean.Simultaneously as
The Microbe synthesis unexistent vitamin B12 of general vegetable food, the people of vegetarian diet often eat a little fermented bean curd, can prevent pernicious
Anaemia.Fermented bean curd preparation process is complicated, and modern's Working Life is busy, therefore often buys the fermented bean curd processed.
However in order to store and transport, in addition to three-without-product, the fermented bean curd of existing commercial type must all add anti-corrosion
Agent.In addition, in order to store transport, the condiment that can be added is limited, thus the taste kind of fermented bean curd is also less.
Application No. is 201410168927.6 Chinese patent applications to disclose a kind of production method of pure natural tofu breast,
Its production method includes prepared by tofu product；Thumbnail makes；The upper mould preceding pre-processing of thumbnail fermentation；Bean curd is cultivated naturally
The preparation of room；It is mould on bean curd prior fermentation；The preparation of condiment；Fermented bean curd is pickled；Finished product fermented bean curd；The system of fermented bean curd of the present invention
It is simple to make method, of low cost, flavour is delicious, and unique flavor is full of nutrition, does not add any chemical catalyst, pure natural.But
It is that it needs to add water seal to deposit using using ceramic jar, transport is inconvenient, shorter using the simple glass bottled shelf-life, is not appropriate for
Market circulation sale.
Application No. is 200910191672.4 Chinese patent applications to disclose a kind of dry type pickled bean curd and preparation method thereof,
Compared with conventional fermented bean curd, dry type pickled bean curd primary raw material of the invention is strong using green soya bean, while in preparation method
Draining and dispensing are adjusted, fermented bean curd water content obtained is less, while bright color, and special taste is full of nutrition, is suitble to storage
And transport.However since water content is few, mouthfeel is harder.
Invention content
The invention solves first technical problem be to provide a kind of flavor shelf-stable natural bean-curd breast, the fermented bean curd is not
Shelf-stable while adding preservative.
To solve first technical problem of the present invention, the preparation method packet of flavor shelf-stable natural bean-curd breast of the invention
Include following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, described in b step
Chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance
Up to flavor shelf-stable natural bean-curd breast, the mass ratio of oily total amount and bean curd is 2~4 described in step c:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are uniformly mixed and are obtained
Chilli powder is put in container bottom, then puts mixture B on chilli powder by mixture B, obtains mixture C；
150~200 DEG C of vegetable oil is poured in mixture C, standing obtains refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4
~6:1~3:1~2:3~6:3~6.
Further, the five-spice powder described in b step is：Illiciumverum, kaempferia galamga, spiceleaf, fennel, fry fruit is in mass ratio：4
~6:2~4:1~2:3~6:0.5~2 mixing；The illiciumverum, kaempferia galamga, spiceleaf, fennel, the mass ratio for frying fruit are preferably：5:3:
1:5:1。
Preferably, the mass ratio of the chilli powder described in b step, salt, zanthoxylum powder, five-spice powder or Thirteen Spice is：20:12:
2.5:1.6。
Preferably, the wine described in b step is the wine within 30 degree, in the rice wine or white wine within more preferably 30 degree extremely
Few one kind.
Preferably, the mass ratio of total amount oily described in step c and bean curd is 3~4:1.
Preferably, the mass ratio of the vegetable oil described in step c, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder
For：100:4~5:1~2:1~2:3~6:3~6.
It is furthermore preferred that the mass ratio of the vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c
For：100:5:2:1.5:5:3~5.
Preferably, the vegetable oil described in step c is at least one of ready-mixed oil, corn oil or soybean oil.
Preferably, 12 months shelf-lifves of the flavor shelf-stable natural bean-curd breast, the soft exquisiteness of mouthfeel, paste are peppery fresh
It is fragrant.
The invention solves second technical problem be to provide the preparation method of above-mentioned fermented bean curd.
To solve second technical problem of the present invention, the preparation method packet of flavor shelf-stable natural bean-curd breast of the invention
Include following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, described in b step
Chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance
Up to flavor shelf-stable natural bean-curd breast, the mass ratio of oily total amount and bean curd is 2~4 described in step c:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are uniformly mixed and are obtained
Chilli powder is put in container bottom, then puts mixture B on chilli powder by mixture B, obtains mixture C；It is poured in mixture C
150~200 DEG C of vegetable oil, standing obtain refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4
~6:1~3:1~2:3~6:3~6.
The fermented bean curd of the present invention utilizes natural material, using cleverly preparation process, the product shelf-stable being prepared, no
The addition preservative shelf-life can reach 12；
In addition, the product mouthfeel that the present invention is prepared is soft, it is fine and smooth；The fermented bean curd of the present invention also has unique paste peppery
Fresh Flavor.
Description of the drawings
Fig. 1 is No. 2 samples of the embodiment of the present invention 1.
Specific implementation mode
To solve first technical problem of the present invention, the preparation method packet of flavor shelf-stable natural bean-curd breast of the invention
Include following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, described in b step
Chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine, such as bean curd is impregnated in wine, roll, wine is sprayed at beans
Rotten surface etc.；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance
Up to flavor shelf-stable natural bean-curd breast, the mass ratio of oily total amount and bean curd is 2~4 described in step c:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are uniformly mixed and are obtained
Chilli powder is put in container bottom, then puts mixture B on chilli powder by mixture B, obtains mixture C；
150~200 DEG C of vegetable oil is poured in mixture C, standing obtains refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4
~6:1~3:1~2:3~6:3~6.
Further, the five-spice powder described in b step is：Illiciumverum, kaempferia galamga, spiceleaf, fennel, fry fruit is in mass ratio：4
~6:2~4:1~2:3~6:0.5~2 mixing；The illiciumverum, kaempferia galamga, spiceleaf, fennel, the mass ratio for frying fruit are preferably：5:3:
1:5:1。
Preferably, the mass ratio of the chilli powder described in b step, salt, zanthoxylum powder, five-spice powder or Thirteen Spice is：20:12:
2.5:1.6。
Preferably, the wine described in b step is the wine within 30 degree, in the rice wine or white wine within more preferably 30 degree extremely
Few one kind.
Preferably, the mass ratio of total amount oily described in step c and bean curd is 3~4:1.
Preferably, the mass ratio of the vegetable oil described in step c, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder
For：100:4~5:1~2:1~2:3~6:3~6.
It is furthermore preferred that the mass ratio of the vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c
For：100:5:2:1.5:5:3~5.
Preferably, the vegetable oil described in step c is at least one of ready-mixed oil, corn oil or soybean oil.
Preferably, 12 months shelf-lifves of the flavor shelf-stable natural bean-curd breast, the soft exquisiteness of mouthfeel, paste are peppery fresh
It is fragrant.
The invention solves second technical problem be to provide the preparation method of above-mentioned fermented bean curd.
To solve second technical problem of the present invention, the preparation method packet of flavor shelf-stable natural bean-curd breast of the invention
Include following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, described in b step
Chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance
Up to flavor shelf-stable natural bean-curd breast, the mass ratio of oily total amount and bean curd is 2~4 described in step c:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are uniformly mixed and are obtained
Chilli powder is put in container bottom, then puts mixture B on chilli powder by mixture B, obtains mixture C；It is poured in mixture C
150~200 DEG C of vegetable oil, standing obtain refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4
~6:1~3:1~2:3~6:3~6.
The specific implementation mode of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described range.
Embodiment 1
A. bean curd is made, then bean curd is fermented；B. the processing of bean curd：By the bean curd 900g fermented in 25 degree of white wine
It is pulled out after one circle of rolling；Chilli powder 500g, salt 300g, zanthoxylum powder 62.5g, five-spice powder 40g are mixed to get mixture A, five-spice powder
It is to fry fruit milling by 26g illiciumverums, 14g kaempferia galamgas, 5g spiceleafs, 24g fennels, 5g to be mixed to get；By wine, treated that bean curd is mixing
One circle of rolling, wraps mixture A in object A；C. it refines oil：250g green onions, 100g fennel seeds, the dry pericarpium zanthoxyli schinifoliis of 75g, 250g chilli sections are mixed
Conjunction uniformly obtains mixture B, 150g chilli powders is put in clean container bottom, then put mixture B on chilli powder, is mixed
Close object C；200 DEG C of ready-mixed oil 5Kg is poured in mixture C, standing obtains refining oil；By the ready-mixed oil 150g not refined, refining
Oily 150g in mass ratio 1:1 ratio, which is poured onto on the bean curd for wrapping mixture A, obtains flavor shelf-stable natural bean-curd breast.
Shelf-life tests：The flavor shelf-stable natural bean-curd breast being prepared is taken, is filled in common commercially available fermented bean curd vial,
Bottle cap is gently covered, placement at room temperature is individually positioned in and obtains within 15 months No. 1 sample, obtains within 16 months No. 2 samples, 4 DEG C refrigerate 16
The moon obtains No. 3 samples；The flavor shelf-stable natural bean-curd breast of made fresh is standard items, asks food organoleptic evaluation person to carry out quality and comments
Estimate, the results detailed in Table 1.
1 embodiment of table, 1 flavor shelf-stable natural bean-curd breast sense organ evaluating meter
As shown in Figure 1, being placed at room temperature for 16 months, oily still glow, the condiment on bean curd surface is scarlet, and condiment has part de-
It falls.Surface coated condiment has partial exfoliation in fermented bean curd placement process, is normal phenomenon, there is no rotten for mouthfeel.Room temperature is put
Insipidness variation in 16 months is set, starts to become the unpalatable time according to food, the coefficient for being multiplied by 0.7~0.8 calculates implementation
The effective period of food quality of fermented bean curd that example 1 makes is：16 months * (0.7~0.8)=11.2~12.8 month or more.
Embodiment 2
A. bean curd is made, then bean curd is fermented；B. the processing of bean curd：By the bean curd 900g fermented in 29 degree of white wine
It is pulled out after one circle of rolling；Chilli powder 500g, salt 280g, zanthoxylum powder 75g, five-spice powder 40g are mixed to get mixture A, five-spice powder is
Fruit milling is fried by 25g illiciumverums, 15g kaempferia galamgas, 5g spiceleafs, 25g fennels, 5g to be mixed to get；By wine treated bean curd in mixture A
One circle of middle rolling, wraps mixture A；C. it refines oil：200g green onions, 50g fennel seeds, the dry pericarpium zanthoxyli schinifoliis of 75g, 200g chilli sections are mixed equal
It is even to obtain mixture B, 150g chilli powders are put in clean container bottom, then put mixture B on chilli powder, obtain mixture
C；180 DEG C of ready-mixed oil 5Kg is poured in mixture C, standing obtains refining oil；By the ready-mixed oil 150g not refined, refining oil
150g in mass ratio 1:1 ratio, which is poured onto on the bean curd for wrapping mixture A, obtains flavor shelf-stable natural bean-curd breast.
Shelf-life tests：The flavor shelf-stable natural bean-curd breast being prepared is taken, is filled in common commercially available fermented bean curd vial,
Bottle cap is gently covered, placement at room temperature is individually positioned in and obtains within 15 months No. 1 sample, obtains within 16 months No. 2 samples, 4 DEG C refrigerate 16
The moon obtains No. 3 samples；The flavor shelf-stable natural bean-curd breast of made fresh is standard items, asks food organoleptic evaluation person to carry out quality and comments
Estimate, the results detailed in Table 2.
2 embodiment of table, 2 flavor shelf-stable natural bean-curd breast sense organ evaluating meter
Surface coated condiment has partial exfoliation in fermented bean curd placement process, is normal phenomenon, there is no rotten for mouthfeel.Room
Temperature places 15 months without going bad, and has within 16 months slight taste variation, starts to become the unpalatable time according to food, be multiplied by
The effective period of food quality that 0.7~0.8 coefficient calculates the fermented bean curd that embodiment 2 makes is：15 months * (0.7~0.8)=10.5~
12 months.
Embodiment 3
A. bean curd is made, then bean curd is fermented；B. the processing of bean curd：By the bean curd 900g fermented in 20 degree of white wine
It is pulled out after one circle of rolling；Chilli powder 500g, salt 280g, zanthoxylum powder 75g, king are kept into adopted Thirteen Spice 40g and are mixed to get mixture A；It will
Wine treated bean curd rolls in a mixture A circle, wraps mixture A；C. it refines oil：300g green onions, 150g fennel seeds, 100g are done
Pericarpium zanthoxyli schinifolii, 200g chilli sections, which are uniformly mixed, obtains mixture B, 200g chilli powders is put in clean container bottom, then peppery
Mixture B is put on green pepper powder, obtains mixture C；180 DEG C of ready-mixed oil 5Kg is poured in mixture C, standing obtains refining oil；It will not
Ready-mixed oil 150g, the refining oil 150g in mass ratio 1 of refining:1 ratio is poured onto on the bean curd for wrapping mixture A and obtains flavor
Shelf-stable natural bean-curd breast.
Shelf-life tests：The flavor shelf-stable natural bean-curd breast being prepared is taken, is filled in common commercially available fermented bean curd vial,
Bottle cap is gently covered, placement at room temperature is individually positioned in and obtains within 15 months No. 1 sample, obtains within 16 months No. 2 samples, 4 DEG C refrigerate 16
The moon obtains No. 3 samples；The flavor shelf-stable natural bean-curd breast of made fresh is standard items, asks food organoleptic evaluation person to carry out quality and comments
Estimate, the results detailed in Table 3.
3 embodiment of table, 3 flavor shelf-stable natural bean-curd breast sense organ evaluating meter
Surface coated condiment has partial exfoliation in fermented bean curd placement process, is normal phenomenon, there is no rotten for mouthfeel.Room
Temperature places 15 months without going bad, and has within 16 months slight taste variation, starts to become the unpalatable time according to food, be multiplied by
The effective period of food quality that 0.7~0.8 coefficient calculates the fermented bean curd that embodiment 3 makes is：15 months * (0.7~0.8)=10.5~
12 months.
Comparative example 1
A. bean curd is made, then bean curd is fermented；B. the processing of bean curd：By the bean curd 900g fermented in 25 degree of white wine
It is pulled out after one circle of rolling；Chilli powder 500g, salt 300g are mixed to get mixture A；By wine, treated that bean curd rolls in mixture A
One circle, wraps mixture A；C. it refines oil：5Kg ready-mixed oils are heated to 200 DEG C, standing obtains refining oil；The reconciliation that will do not refined
Oily 150g, refining oil 150g in mass ratio 1:1 ratio is poured onto on the bean curd for wrapping mixture A and obtains fermented bean curd.
Shelf-life tests：The fermented bean curd being prepared is taken, fills in common commercially available fermented bean curd vial, gently covers bottle cap,
It is individually positioned in place at room temperature and obtains within 15 months No. 1 sample, obtains within 16 months No. 2 samples, 4 DEG C of refrigerations obtain No. 3 samples in 16 months；Newly
The flavor shelf-stable natural bean-curd breast of fresh making is standard items, and food organoleptic evaluation person is asked to carry out quality evaluation, the results detailed in Table
1。
1 comparative example of table, 1 flavor shelf-stable natural bean-curd breast sense organ evaluating meter
15 months are placed at room temperature for, the condiment on bean curd surface has partial exfoliation, and oil reservoir is muddy, slightly sour, hence it is evident that have gone bad.
Claims (10)
1. flavor shelf-stable natural bean-curd breast, which is characterized in that the preparation method of the flavor shelf-stable natural bean-curd breast includes
Following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, the capsicum described in b step
Powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance to obtain the final product
Flavor shelf-stable natural bean-curd is newborn, and the mass ratio of oily total amount and bean curd described in step c is 2~4:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are mixed
Chilli powder is put in container bottom, then puts mixture B on chilli powder by object B, obtains mixture C；
150~200 DEG C of vegetable oil is poured in mixture C, standing obtains refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4~6:1
~3:1~2:3~6:3~6.
2. flavor shelf-stable natural bean-curd breast according to claim 1, which is characterized in that the spices described in b step
Powder is：Illiciumverum, kaempferia galamga, spiceleaf, fennel, fry fruit is in mass ratio：4~6:2~4:1~2:3~6:0.5~2 mixing；Described eight
Angle, kaempferia galamga, spiceleaf, fennel, the mass ratio for frying fruit are preferably：5:3:1:5:1.
3. flavor shelf-stable natural bean-curd according to claim 2 breast, which is characterized in that chilli powder described in b step,
Salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：20:12:2.5:1.6.
4. according to claims 1 to 3 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that described in b step
Wine is at least one of the wine within 30 degree, rice wine or white wine within preferably 30 degree.
5. according to Claims 1 to 4 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that oily described in step c
Total amount and bean curd mass ratio be 3~4:1.
6. according to Claims 1 to 5 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that described in step c
Vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder mass ratio be：100:4~5:1~2:1~2:3~6:3
~6.
7. flavor shelf-stable natural bean-curd according to claim 6 breast, which is characterized in that vegetable oil described in step c,
Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder mass ratio be：100:5:2:1.5:5:3~5.
8. according to claim 1~7 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that described in step c
Vegetable oil is at least one of ready-mixed oil, corn oil or soybean oil.
9. according to claim 1~8 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that the flavor
12 months shelf-lifves of shelf-stable natural bean-curd breast, the soft exquisiteness of mouthfeel paste peppery fresh perfume (or spice).
10. such as the preparation method of claim 1~9 any one of them flavor shelf-stable natural bean-curd breast, which is characterized in that institute
The method of stating includes the following steps：
A. bean curd ferments；
B. bean curd is handled：The bean curd fermented is handled with wine, then mixture A will be wrapped outside wine treated bean curd；
Wherein, the mixture A is mixed to get by chilli powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice, the capsicum described in b step
Powder, salt, zanthoxylum powder, five-spice powder or Thirteen Spice mass ratio be：15~25:10~14:1.5~3.5:1~2.4；
The wine processing is to contact on bean curd surface with wine；
C. by the vegetable oil that do not refine, refining oil in mass ratio 1:0.5~1.5, which is poured onto b step, wraps on the bean curd of fragrance to obtain the final product
Flavor shelf-stable natural bean-curd is newborn, and the mass ratio of oily total amount and bean curd described in step c is 2~4:1；
Wherein, the preparation method of the refining oil is：Green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section are mixed
Chilli powder is put in container bottom, then puts mixture B on chilli powder by object B, obtains mixture C；Pour 150 in mixture C~
200 DEG C of vegetable oil, standing obtain refining oil；
The mass ratio of vegetable oil, green onion, fennel seeds, dry pericarpium zanthoxyli schinifolii, chilli section, chilli powder described in step c is：100:4~6:1
~3:1~2:3~6:3~6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810259856.9A CN108354016A (en) | 2018-03-27 | 2018-03-27 | Flavor shelf-stable natural bean-curd breast and preparation method thereof |
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| CN201810259856.9A CN108354016A (en) | 2018-03-27 | 2018-03-27 | Flavor shelf-stable natural bean-curd breast and preparation method thereof |
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| CN109042904A (en) * | 2018-09-28 | 2018-12-21 | 四川泡菜哥食品有限公司 | A kind of preparation method of chilli oil fermented bean curd |
| CN111034810A (en) * | 2019-11-26 | 2020-04-21 | 彝良县紫竹园旅游开发有限公司 | Vegetable leaf bean curd milk and preparation method thereof |
| CN112401132A (en) * | 2020-10-29 | 2021-02-26 | 湖南省湘当当食品有限责任公司 | Preparation method of fermented bean curd |
| CN114468229A (en) * | 2022-01-24 | 2022-05-13 | 安徽八公山豆制品有限公司 | Preparation process of storage-resistant flavored fermented bean curd |
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| CN114468229A (en) * | 2022-01-24 | 2022-05-13 | 安徽八公山豆制品有限公司 | Preparation process of storage-resistant flavored fermented bean curd |
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