CN108522661A - The black fermented bean curd preparation process of wine fermented with osmanthus flower ma - Google Patents
The black fermented bean curd preparation process of wine fermented with osmanthus flower ma Download PDFInfo
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- CN108522661A CN108522661A CN201810287166.4A CN201810287166A CN108522661A CN 108522661 A CN108522661 A CN 108522661A CN 201810287166 A CN201810287166 A CN 201810287166A CN 108522661 A CN108522661 A CN 108522661A
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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 provides a kind of black fermented bean curd preparation processes of wine fermented with osmanthus flower ma, belong to fermented bean curd manufacture field, including preparing wine ma, prepare sugar sweet-scented osmanthus, using wine ma, sugar sweet-scented osmanthus is formulated as fermented bean curd halogen with caramel, make fermented bean curd, add halogen, the specailly made brine that the present invention boils sugar sweet-scented osmanthus together with wine ma, brine, which is filled into the bottle for install fermented bean curd, makes brine flood fermented bean curd 5mm, it ferments after sealing progress again, fermented bean curd is enabled gradually to absorb the distiller's yeast in brine during rear fermentation, sugar with fragrance and form unique perfume (or spice), sweet tea, the mouthfeel of alcohol, the mouthfeel of fragrance of the obtained fermented bean curd rich in sweet osmanthus and fresh crisp alcohol, and original in style black fermented bean curd is produced in appearance --- black fermented bean curd is born from this, the fermented bean curd is enjoyed suitable for the crowd of partial eclipse sweet taste, crowd suitable for partial eclipse sweet food enjoys；Its procedure of processing is simple and convenient to operate.
Description
Technical field
The present invention relates to fermented bean curd manufacture field, specifically a kind of black fermented bean curd preparation process of wine fermented with osmanthus flower ma.
Background technology
Fermented bean curd is one of China's traditional food, and convenient for preserving, in good taste, nutrition is high, edible suitable for a variety of crowds, both may be used
It is individually edible, it is also possible to cook the dish of unique flavor.Society is developing now, and the living standard of the people is being continuously improved,
The consumption demand of people is increasingly updating, and traditional fermented bean curd cannot meet in the requirement in face of new mankind, and have increasingly by
The gesture of forgetting is such as no longer weeded out the old and bring forth the new, this conventional industries will be flooded by the time.It is more next with popularizing for consumption on network
More clients selects the mode of mailing, express delivery to buy fermented bean curd, but fermented bean curd itself is more tender, is easy to be shaken during mailing
At soup.
Based on this, this case application is proposed.
Invention content
The purpose of the present invention is to provide a kind of black fermented bean curd preparation process of wine fermented with osmanthus flower ma, made fermented bean curd is not easy to be shaken
It is bad, and crisper fermented bean curd, more alcohol, more fragrant can be made, while there is tempting mouthfeel and color and luster, it is more suitable for sale and edible.
To achieve the above object, the technical solution adopted by the present invention is：The black fermented bean curd preparation process of wine fermented with osmanthus flower ma, feature exist
In：Include the following steps：
1）, prepare wine ma；
2）, prepare sugar sweet-scented osmanthus；
3）, prepare fermented bean curd halogen：By 100 parts of wine mas, 2 parts of sugar sweet-scented osmanthus（Use gauze wrapped）, 8 portions of caramel be put into it is boiled in cauldron, it is cold
But it is spare to pull sugar sweet-scented osmanthus packet out afterwards；
4）, according to soybean soaking, mill beans, filtering, mashing off, select slurry, squeezing, stripping and slicing, inoculation, ferment, the base step that salts down making fermented bean curd；
5）, fermented bean curd halogen is filled into the bottle for install fermented bean curd brine is made to flood fermented bean curd 5mm, then ferment after sealing progress.
Preferably, the slurry of selecting using yellow swill point slurry, receive by the bean curd water that the Huang swill leaches when being by bean curd squeezing
Collection gets up to pour into fermenter, the fermenter for filling bean curd water is put into ferment 3 days in 25 DEG C -30 DEG C of fermenting house forms.
Preferably, the bottle equipped with fermented bean curd and fermented bean curd halogen after sealing need to be covered after fermentation lid carries out again and be fermented.
Preferably, include changing bottle cap, packaging step after rear fermentation.
Preferably, inoculation concrete operations are as follows：By six pieces of fermented bean curd it is several rows of it is neat after hold up and be emitted in fermenting case, sent out per case
It is put among ferment case " female rotten " of the good hair of a block length.
Preferably, fermentation concrete operations are as follows：The bean curd arranged is neatly overlayed in fermenting house, is often pushed away outside fermenting case
Enclose wet gauze steamed in one piece of steam chest；Fermenting house ground keeps humidity, and humid control keeps micro- logical between 25-31 degree
Wind.Fermented bean curd embryo dry and wet that this step is processed into is suitable, inside and outside abundant fermentation and fermenting-ripening degree are higher.
Preferably, the embryo concrete operations that salt down are as follows：The fermented bean curd embryo for growing up to hair is stacked to and is salted down in base case, one layer during stacking
One layer of salt of fermented bean curd embryo is pickled seven days, adds 17% brine that fermented bean curd embryo is flooded immersion 24 hours at the 6th day.This procedure of processing can
The moisture in fermented bean curd embryo is fully precipitated, and inhibit the growth of microorganism, protease is enable fully to decompose the egg in fermented bean curd embryo
White matter forms fine and smooth, pasta fermented bean curd.
Preferably, it is as follows to prepare concrete operations by wine ma：
1）Rice steeping：With water rice ratio for 3:Rice is immersed in the water ten hours by 1 ratio；
2）Wash rice：Soaked rice is pulled out from water, is drained, then is eluted with clear water, miscellaneous taste in rice is washed away；
3）Steamed rice：Rice is poured into very hot oven in rice cooker to steam 1 hour, to The rice is already cooked；
4）Spread out meal：The rice cooked is poured into meal plaque and is spread out, it is allowed to be cooled fast to 30 DEG C
5）Soak meal：Cold water equably meal to leaching one time, until meal is tack-free；
6）Enter cylinder：The meal isodensity soaked is put into cylinder；
7）Mixed song：The water of stratification distiller's yeast is equably sprinkled on meal, every 100 jin of meals are sprinkled with half jin of distiller's yeast, and carry out abundant
It mixes uniformly, digs a round pool at center, finally spill one layer of distiller's yeast again on the surface layer of meal；
8）Fermentation：The cylinder for mixing bent is sealed, is placed in 25 DEG C -30 DEG C of environment and ferments 24 hours；
9）It discharges water：Starting ferment complete wine ma semi-finished product to pour into 40 degree white wine of 3 times of weight in 1 part of appetite, and fill a wine cup for and
Wine ma's semi-finished product are mixed thoroughly；
10）It ferments again：The wine ma's semi-finished product for pouring into white wine are continued to seal cylinder fermentation 20 days.
Preferably, it is as follows to prepare concrete operations for sugar sweet-scented osmanthus：
1）Harvesting：Place mat one opens the plastic film of food-grade under the osmanthus fragrans of full-bloom stage, and the radius of plastic film is tree crown half
2 times of diameter, each morning beats the trunk of osmanthus fragrans with pole, and the sweet osmanthus fallen on plastic film is collected；
2）Net flower：With sieve sieve and pick up by hand the mode that engages collect come sweet osmanthus remove impurity removing, spent only；
3）Salt marsh：Using up only, complete sweet osmanthus is mixed thoroughly the two with the ratio of 1 portion of salt, 20 portions of sweet osmanthus, is then filled in cylinder 2 hours；
4）Remove juice：Sweet osmanthus after the completion of salt marsh is digged up from cylinder, and extracts moisture and is put into blender；
5）Mix sugar：Sweet osmanthus, sugar are stirred evenly with the ratio of a sweet osmanthus of three portions of sugar；
6）Feng Tan：In the sweet osmanthus filling altar for mixing sugar, it is spare that altar expires rear enclosed altar.
Beneficial effects of the present invention：One, the present invention boils sugar sweet-scented osmanthus, caramel used when bottling for fermented bean curd together with wine ma
Brine, enable fermented bean curd gradually absorbed during rear fermentation the distiller's yeast in brine, sugar and fragrance and formed it is unique it is fragrant,
The mouthfeel of sweet tea, alcohol, the mouthfeel of fragrance and fresh alcohol of the obtained fermented bean curd rich in sweet osmanthus, and produce in appearance original in style
Black fermented bean curd --- black fermented bean curd, the fermented bean curd are enjoyed suitable for the crowd of partial eclipse sweet food；Meanwhile the rice grain in wine ma including can be
The transmission for breaking up Sasser in transportational process, allows juice therein not play ripples, to play preferable shockproof effect, avoids corruption
Breast damages in transit, to be more suitable for modern net purchase（Traditional fermented bean curd is shaken into the ratio of soup very after sending destination to
Height, this money fermented bean curd greatly reduce this risk）.Two, on the one hand the present invention is reduced bean curd and was produced using yellow swill point slurry
On the other hand the discharge of waste water in journey takes some soya-bean milk with the intermediate product that bean curd produces, can more ensure that the mouthfeel of fermented bean curd is pure
Just, fine and smooth.Three, the present invention prepares fermented bean curd halogen using caramel, and pure, bright black can not only be provided for fermented bean curd, makes fermented bean curd
Appearance is salubrious, tempting, and enriches the kind of fermented bean curd --- having created a kind of fermented bean curd new varieties --- black.
Specific implementation mode
To make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, with reference to tool
Body embodiment, the present invention is further explained.
Embodiment 1
The black fermented bean curd preparation process of wine fermented with osmanthus flower ma, includes the following steps：
1, wine ma is prepared；
2, sugar sweet-scented osmanthus is prepared；
3, fermented bean curd halogen is prepared：By 100 parts of wine mas, 2 parts of sugar sweet-scented osmanthus（Use gauze wrapped）, 8 portions of caramel be put into it is boiled in cauldron, it is cooling
After to pull sugar sweet-scented osmanthus packet out spare；
4, soybean soaking；
5, beans are ground；
6, it filters；
7, yellow swill is prepared：The bean curd water leached when by bean curd squeezing, which collects, to be poured into fermenter, and bean curd water will be filled
Fermenter is put into fermentation in 25 DEG C -30 DEG C of fermenting house and forms for 3 days；
8, mashing off；
9, yellow swill point slurry：A slurry is carried out to soya-bean milk with the above-mentioned yellow swill prepared, soya-bean milk is made to be aggregated；
10, it squeezes：The soya-bean milk of agglutination is put into squeeze in disk and is compressed to bean curd；
11, stripping and slicing：Bean curd is spare according to the accurate stripping and slicing of specification requirement；
12, it is inoculated with：By six pieces of bean curd it is several rows of it is neat after hold up and be emitted in fermenting case, per case fermenting case among put the good hair of a block length
" female rotten "；
13, it ferments：The bean curd arranged is neatly overlayed in fermenting house, is often pushed away steamed in the peripheral one piece of steam chest of fermenting case
Wet gauze；Fermenting house ground keeps humidity, humid control to keep micro- ventilation between 25-31 degree；
14, salt down embryo：The fermented bean curd embryo for growing up to hair is stacked to and is salted down in base case, one layer of fermented bean curd, one layer of salt during stacking is pickled seven days,
Added 17% brine that fermented bean curd embryo is flooded immersion 24 hours at the 6th day；
15, it bottles：Fermented bean curd after marinated is carefully clamped into bottle with chopsticks, it is desirable that marshalling, quantity are accurate；
16, add halogen：Fermented bean curd halogen, which is filled into the bottle for install fermented bean curd, makes brine flood fermented bean curd 5mm；
17, it seals：Bottle equipped with fermented bean curd and fermented bean curd halogen need to be covered into fermentation lid；
18, rear fermentation；
19, bottle cap is changed：Fermentation lid is removed and changes the new bottle cap being used cooperatively and tightens；
20, it packs.
Wherein, it is as follows to prepare concrete operations by wine ma：
1）Rice steeping：With water rice ratio for 3:Rice is immersed in the water ten hours by 1 ratio；
2）Wash rice：Soaked rice is pulled out from water, is drained, then is eluted with clear water, miscellaneous taste in rice is washed away；
3）Steamed rice：Rice is poured into very hot oven in rice cooker to steam 1 hour, to The rice is already cooked；
4）Spread out meal：The rice cooked is poured into meal plaque and is spread out, it is allowed to be cooled fast to 30 DEG C
5）Soak meal：Cold water equably meal to leaching one time, until meal is tack-free；
6）Enter cylinder：The meal isodensity soaked is put into cylinder；
7）Mixed song：The water of stratification distiller's yeast is equably sprinkled on meal, every 100 jin of meals are sprinkled with half jin of distiller's yeast, and carry out abundant
It mixes uniformly, digs a round pool at center, finally spill one layer of distiller's yeast again on the surface layer of meal；
8）Fermentation：The cylinder for mixing bent is sealed, is placed in 25 DEG C -30 DEG C of environment and ferments 24 hours；
9）It discharges water：Starting ferment complete wine ma semi-finished product to pour into 40 degree white wine of 3 times of weight in 1 part of appetite, and fill a wine cup for and
Wine ma's semi-finished product are mixed thoroughly；
10）It ferments again：The wine ma's semi-finished product for pouring into white wine are continued to seal cylinder fermentation 20 days.
In the present embodiment, it is as follows that sugar sweet-scented osmanthus prepares concrete operations：
1）Harvesting：Place mat one opens the plastic film of food-grade under the osmanthus fragrans of full-bloom stage, and the radius of plastic film is tree crown half
2 times of diameter, each morning beats the trunk of osmanthus fragrans with pole, and the sweet osmanthus fallen on plastic film is collected；
2）Net flower：With sieve sieve and pick up by hand the mode that engages collect come sweet osmanthus remove impurity removing, spent only；
3）Salt marsh：Using up only, complete sweet osmanthus is mixed thoroughly the two with the ratio of 1 portion of salt, 20 portions of sweet osmanthus, is then filled in cylinder 2 hours；
4）Remove juice：Sweet osmanthus after the completion of salt marsh is digged up from cylinder, and extracts moisture and is put into blender；
5）Mix sugar：Sweet osmanthus, sugar are stirred evenly with the ratio of a sweet osmanthus of three portions of sugar；
6）Feng Tan：In the sweet osmanthus filling altar for mixing sugar, it is spare that altar expires rear enclosed altar.
Embodiment 2
The black fermented bean curd preparation process of the present embodiment wine fermented with osmanthus flower ma, includes the following steps：
1, wine ma is prepared；
2, sugar sweet-scented osmanthus is prepared；
3, fermented bean curd halogen is prepared：By 100 parts of wine mas, 2 parts of sugar sweet-scented osmanthus（Use gauze wrapped）, 8 portions of caramel be put into it is boiled in cauldron, it is cooling
After to pull sugar sweet-scented osmanthus packet out spare；
4, soybean soaking；
5, beans are ground；
6, it filters；
7, mashing off；
8, it squeezes；
9, stripping and slicing；
10, it is inoculated with：By six pieces of bean curd it is several rows of it is neat after hold up and be emitted in fermenting case, per case fermenting case among put the good hair of a block length
" female rotten "；
11, it ferments：The bean curd arranged is neatly overlayed in fermenting house, is often pushed away steamed in the peripheral one piece of steam chest of fermenting case
Wet gauze；Fermenting house ground keeps humidity, humid control to keep micro- ventilation between 25-31 degree；
12, salt down embryo：The fermented bean curd embryo for growing up to hair is stacked to and is salted down in base case, one layer of fermented bean curd embryo, one layer of salt during stacking pickles seven
It, added 17% brine that fermented bean curd embryo is flooded immersion 24 hours at the 6th day；
13, it bottles：Fermented bean curd after marinated is carefully clamped into bottle with chopsticks, it is desirable that marshalling, quantity are accurate；
14, add halogen：Fermented bean curd halogen, which is filled into the bottle for install fermented bean curd, makes brine flood fermented bean curd 5mm；
15, it seals：Bottle equipped with fermented bean curd and fermented bean curd halogen need to be covered into fermentation lid；
16, rear fermentation；
17, bottle cap is changed：Fermentation lid is removed and changes the new bottle cap being used cooperatively and tightens；
18, it packs.
Wherein, it is in the same manner as in Example 1 that prepared by wine ma, sugar sweet-scented osmanthus prepares concrete operations.
Embodiment 3
The black fermented bean curd preparation process of the present embodiment wine fermented with osmanthus flower ma, includes the following steps：
1, wine ma is prepared；
2, sugar sweet-scented osmanthus is prepared；
3, fermented bean curd halogen is prepared：By 100 parts of wine mas, 2 parts of sugar sweet-scented osmanthus（Use gauze wrapped）, 8 portions of caramel be put into it is boiled in cauldron, it is cooling
After to pull sugar sweet-scented osmanthus packet out spare；
4, soybean soaking；
5, beans are ground；
6, it filters；
7, mashing off；
8, it squeezes；
9, stripping and slicing；
10, it is inoculated with：By six pieces of bean curd it is several rows of it is neat after hold up and be emitted in fermenting case, per case fermenting case among put the good hair of a block length
" female rotten "；
11, it ferments：The bean curd arranged is neatly overlayed in fermenting house, is often pushed away steamed in the peripheral one piece of steam chest of fermenting case
Wet gauze；Fermenting house ground keeps humidity, humid control to keep micro- ventilation between 25-31 degree；
12, salt down embryo：The fermented bean curd embryo for growing up to hair is stacked to and is salted down in base case, one layer of fermented bean curd embryo, one layer of salt during stacking pickles seven
It, added 17% brine that fermented bean curd embryo is flooded immersion 24 hours at the 6th day；
13, it bottles：Fermented bean curd after marinated is carefully clamped into bottle with chopsticks, it is desirable that marshalling, quantity are accurate；
14, add halogen：Fermented bean curd halogen, which is filled into the bottle for install fermented bean curd, makes brine flood fermented bean curd 5mm；
15, it seals：Bottle equipped with fermented bean curd and fermented bean curd halogen need to be covered into bottle cap；
16, it packs.
Wherein, it is in the same manner as in Example 1 that prepared by wine ma, sugar sweet-scented osmanthus prepares concrete operations.
Embodiment 4
The black fermented bean curd preparation process of the present embodiment wine fermented with osmanthus flower ma, includes the following steps：
1, wine ma is prepared；
2, sugar sweet-scented osmanthus is prepared；
3, fermented bean curd halogen is prepared：Wine ma that 100 parts are removed juice, 300 parts of wine ma juice, 5 parts of white sugar, 2 parts of sugar sweet-scented osmanthus, 8 portions of caramel are put into
It is boiled in cauldron, it is spare to pull sugar sweet-scented osmanthus out after cooling；
4, soybean soaking；
5, beans are ground；
6, it filters；
7, mashing off；
8, it squeezes；
9, stripping and slicing；
10, it is inoculated with；
11, it ferments；
12, salt down embryo；
13, it bottles；
14, add halogen：Fermented bean curd halogen, which is filled into the bottle for install fermented bean curd, makes brine flood fermented bean curd 5mm；
15, it seals：By the bottle cap upper bottle cover equipped with fermented bean curd Yu fermented bean curd halogen.
Wherein, it is in the same manner as in Example 1 that prepared by wine ma, sugar sweet-scented osmanthus prepares concrete operations.
Based on above-mentioned, the present invention provides a kind of preparation processes of the black fermented bean curd of wine fermented with osmanthus flower ma, by sugar sweet-scented osmanthus, caramel and wine
Ma boils out fermented bean curd halogen as major ingredient, then with the fermented bean curd halogen come be perfused fermented bean curd make its be immersed in fragrance of osmanthus, caramel and wine ma into
It ferments after row, the pleasantly sweet black fermented bean curd of the band to form the fresh alcohol of mouthfeel, smell faint scent, except the aroma of sweet taste and wine ma when entrance
The faint scent of sweet osmanthus can also be tasted outside, it is simple for process, easy to operate, unique flavor can be produced, pure in mouth feel, be suitable for
The black fermented bean curd that the crowd of partial eclipse sweet food uses.
As known by the technical knowledge, the present invention can pass through the embodiment party of other essence without departing from its spirit or essential feature
Case is realized.Therefore, embodiment disclosed above, all things considered are all merely illustrative, not the only.Institute
Have within the scope of the present invention or is included in the invention in the change being equal in the scope of the present invention.
Claims (9)
1. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma, it is characterised in that：Include the following steps：
1）, prepare wine ma；
2）, prepare sugar sweet-scented osmanthus；
3）, prepare fermented bean curd halogen：100 parts of wine mas, 2 parts of sugar sweet-scented osmanthus, 8 portions of caramel are put into boiled in cauldron, sugared osmanthus is pulled out after cooling
Flower packet is spare, and sugar sweet-scented osmanthus need to use gauze wrapped；
4）, according to soybean soaking, mill beans, filtering, mashing off, select slurry, squeezing, stripping and slicing, inoculation, ferment, the base step that salts down making fermented bean curd；
5）, fermented bean curd halogen is filled into the bottle for install fermented bean curd brine is made to flood fermented bean curd 5mm, then ferment after sealing progress.
2. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：The slurry of selecting is using yellow swill point
Slurry, the bean curd water that the Huang swill leaches when being by bean curd squeezing, which collects, to be poured into fermenter, and the hair of bean curd water will be filled
Ferment bucket is put into fermentation in 25 DEG C -30 DEG C of fermenting house and forms for 3 days.
3. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：After sealing equipped with fermented bean curd embryo with
The bottle of fermented bean curd halogen, which need to cover after fermentation lid carries out again, to ferment.
4. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：Afterwards ferment after include change bottle cap,
Packaging step.
5. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：It is as follows to be inoculated with concrete operations：It will
Six pieces of bean curd it is several rows of it is neat after hold up and be emitted in fermenting case, per case fermenting case among put " female rotten " of the good hair of a block length.
6. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：Concrete operations of fermenting are as follows：It will
The bean curd arranged neatly overlays in fermenting house, often pushes away wet gauze steamed in the peripheral one piece of steam chest of fermenting case；Fermenting house
Ground keeps humidity, humid control to keep micro- ventilation between 25-31 degree.
7. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：The embryo concrete operations that salt down are as follows：It will
The fermented bean curd embryo for growing up to hair is stacked to and salts down in base case, one layer of fermented bean curd embryo, one layer of salt during stacking, and pickles seven days, added at the 6th day
Fermented bean curd embryo is flooded immersion 24 hours by 17% brine.
8. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：
It is as follows that wine ma prepares concrete operations：
Rice steeping：With water rice ratio for 3:Rice is immersed in the water ten hours by 1 ratio；
Wash rice：Soaked rice is pulled out from water, is drained, then is eluted with clear water, miscellaneous taste in rice is washed away；
Steamed rice：Rice is poured into very hot oven in rice cooker to steam 1 hour, to The rice is already cooked；
Spread out meal：The rice cooked is poured into meal plaque and is spread out, it is allowed to be cooled fast to 30 DEG C
Soak meal：Cold water equably meal to leaching one time, until meal is tack-free；
Enter cylinder：The meal isodensity soaked is put into cylinder；
Mixed song：The water of stratification distiller's yeast is equably sprinkled on meal, every 100 jin of meals are sprinkled with half jin of distiller's yeast, and are fully mixed
Uniformly, a round pool is dug at center, finally spills one layer of distiller's yeast again on the surface layer of meal；
Fermentation：The cylinder for mixing bent is sealed, is placed in 25 DEG C -30 DEG C of environment and ferments 24 hours；
It discharges water：The wine ma semi-finished product that starting ferment is completed are filled a wine cup for and wine with pouring into 40 degree of white wine of 3 times of weight in 1 part of appetite
Ma's semi-finished product are mixed thoroughly；
It ferments again：The wine ma's semi-finished product for pouring into white wine are continued to seal cylinder fermentation 20 days, prepared by wine ma completes.
9. the black fermented bean curd preparation process of wine fermented with osmanthus flower ma as described in claim 1, it is characterised in that：
It is as follows that sugar sweet-scented osmanthus prepares concrete operations：
Harvesting：Place mat one opens the plastic film of food-grade under the osmanthus fragrans of full-bloom stage, and the radius of plastic film is tree crown radius
2 times, each morning beats the trunk of osmanthus fragrans with pole, and the sweet osmanthus fallen on plastic film is collected；
Net flower：With sieve sieve and pick up by hand the mode that engages collect come sweet osmanthus remove impurity removing, spent only；
Salt marsh：Using up only, complete sweet osmanthus is mixed thoroughly the two with the ratio of 1 portion of salt, 20 portions of sweet osmanthus, is then filled in cylinder 2 hours；
Remove juice：Sweet osmanthus after the completion of salt marsh is digged up from cylinder, and extracts moisture and is put into blender；
Mix sugar：Sweet osmanthus, sugar are stirred evenly with the ratio of a sweet osmanthus of three portions of sugar；
Feng Tan：In the sweet osmanthus filling altar for mixing sugar, it is spare that altar expires rear enclosed altar.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757564A (en) * | 2019-03-11 | 2019-05-17 | 宣引风 | A kind of Chinese torreya fermented bean curd preparation process |
| CN110115297A (en) * | 2019-05-07 | 2019-08-13 | 宣引风 | A kind of beans junket preparation process |
| NL2032116B1 (en) * | 2022-06-10 | 2023-02-08 | Hangzhou Vocational & Technical College | Ginger douchi fermented bean curd and a preparation method thereof |
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