CN108566989A

CN108566989A - A kind of fermented bean curd seasoning production method and products thereof

Info

Publication number: CN108566989A
Application number: CN201810374678.4A
Authority: CN
Inventors: 陈平
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-04-24
Filing date: 2018-04-24
Publication date: 2018-09-25

Abstract

The present invention relates to field of flavors more particularly to a kind of fermented bean curd seasoning production method and products thereof.A kind of fermented bean curd seasoning production method, includes the following steps：It blends, ripe fermented bean curd block will be impregnated and take out simultaneously mashed into paste shape；Dilution, distilled water is added in the fermented bean curd of pureed, and it is 30% 40% to be let-down into water content；Filtering, the fermented bean curd filtering after being let down using vibrating screen, is removed filter residue, continues to employ bean curd lotion；It is dry, water is dried to bean curd lotion using vacuum drier, bean curd lotion is changed into fluffy solid；Molding, variously-shaped seasoning is fabricated to by fluffy solid fermented bean curd.Fermented bean curd seasoning made from above-mentioned method have many advantages, such as it is dry, in it is solid-state like, without stickiness, be unlikely to deteriorate with it is soluble easily in water, great convenience is brought to packaging, storage, transport, keeping and use, and no matter family kitchen or medium-and-large-sized catering industry can be widely used.

Description

A kind of fermented bean curd seasoning production method and products thereof

Technical field

The present invention relates to field of flavors more particularly to a kind of fermented bean curd seasoning production method and products thereof.

Background technology

Fermented bean curd is also known as fermented bean curd, is the characteristic Traditional Folk cuisines that thousands of years are spread in China, because its is in good taste, nutrition is advanced Liked by common people, fermented bean curd can serve edible directly as dish, can also be used as a kind of seasoning and be added in culinary art Improve taste in other dishes.In order to keep genuine, people will pass through clamp dog, and fermentation (mildew), impregnate, pickle ripe make Good fermented bean curd is fitted into vial or the tank of other fixation shapes with brine and is sealed, then always in the form of this into Row storage transportation and sale, ultimate consumer is in use, to ensure that fermented bean curd does not go bad due to contaminated, it is necessary to clean tool from It seals in the brine of Bottle ＆ Can and fermented bean curd block is clamped out, and must cover sealing cover at once prevents " leaking out " from fermented bean curd being caused to become Matter, this occupation mode a small amount of directly eat on Domestic dining table not will produce big problem also, however fermented bean curd is existing this Form and corresponding manner of packing are in kitchen as seasoning in use, just will appear the places of many inconveniences, first, using When need to uncap, be carefully clamped thumbnail using clean tool, launch fermented bean curd, tighten sealing cover, formality is various to fit Answer modern fast pace food and drink cooking operation；Two are detrimental to quantitatively launch seasoning according to demand, and monoblock beans can only be clamped every time Fermented bean curd is launched, when needing the amount of half block can only pinch off fermented bean curd, remaining half block be easy to squeeze in container it is broken, due to imperfect table Face opening is also particularly easy to degenerate, third, kitchen fume weight, various gas flue dust easily enter in open fermented bean curd container, It is easy to pollute unspent fermented bean curd.

To have very much the seasoning of national style be only a small amount of in family cooking or some small-sized restaurants to fermented bean curd as a kind of It uses, it is existing using but not extensively, being found by market survey in the kitchen in the especially many large-scale dining rooms of modern food and drink The above-described use defect of fermented bean curd seasoning is a main cause.Therefore it is necessary to be reformed to fermented bean curd, Modernization catering management situation is adapted it to, big market is come into, this is developed with the traditional seasoning of long history by China It is wide to push the world to.

Invention content

The present invention provides a kind of production method of fermented bean curd seasoning and products thereof and is seasoned with solving above-mentioned traditional bean curd breast The use defect of material.

A kind of fermented bean curd seasoning production method, includes the following steps：

Step 1 blends, and will impregnate ripe fermented bean curd block and take out simultaneously mashed into paste shape；

Step 2, dilution, distilled water is added in the fermented bean curd of pureed, and it is 30%-40% to be let-down into water content；Step Three, filtering, the fermented bean curd filtering after being let down using vibrating screen is removed filter residue, continues to employ bean curd lotion；Step 4, it is dry, it uses Water is dried to bean curd lotion in vacuum drier, and bean curd lotion is changed into fluffy solid；

Step 5, molding, variously-shaped seasoning is fabricated to by fluffy solid fermented bean curd.

Further, fermented bean curd block described in step 1 impregnates 6 months or more.

Further, the mesh number of the vibrating screen described in step 3 is 60-80 mesh.

Further, the graininess seasoning that diameter is not more than 2mm is made in fluffy solid fermented bean curd in step 5.

A kind of fermented bean curd seasoning, unlike the prior art, by above-mentioned fermented bean curd seasoning production method system .

Be different from traditional fermented bean curd seasoning it is crisp it is rotten it is blocky, stickiness is big, perishable, to be only adapted to Bottle ＆ Can seal-packed Feature, the fermented bean curd seasoning that the production method provided through the invention is made maintain former flavor and with it is dry, In it is solid-state like, without stickiness, be unlikely to deteriorate and be soluble easily in water the advantages that, finished product to packaging, storage, transport, keeping and use band It greatly facilitates, no matter family kitchen or medium-and-large-sized catering industry can be widely used.The fermented bean curd seasoning of the present invention Material meets modern food and drink culinary art and requires, and has important meaning for pushing the seasoning of this Chinese diet culture characteristic to the whole world Justice.

Specific implementation mode

The present invention is explained below in conjunction with one embodiment, the present embodiment is one application of the present invention, is not Limitation of the present invention belongs to the interior of the present invention if there is technical staff makes several deductions and replacement according to the present embodiment Hold.

Embodiment：

A kind of production method of fermented bean curd seasoning, step 1 blend, and take and impregnate 6 months or more fermented bean curd blocks and carry out machine Tool blends into pureed, and it is because the time is enough to give up brine, and fermented bean curd block is well-done to be enough to ensure that seasoning to tasty shortcake is rotten Flavor, giving up brine and can also reducing the salt content of final seasoning is beneficial to health；Step 2, dilution, to mud Distilled water is added in shape fermented bean curd, is let down the size of rear fermented bean curd water content with can either be again unlikely by the vibrating screen of next step In too dilute workload for increasing later stage drying process, its water content is set as 30%-40% by the present embodiment；Step 3, filtering, It takes the vibrating screen of -80 mesh of 60 mesh to be filtered operation to the fermented bean curd being let down, removes filter residue, continue to employ bean curd lotion, led in filter residue It is the mould villus and some impurity not soluble in water generated in fermented bean curd fermentation process to want ingredient, so giving up filter residue will not Influence seasoning flavor；Step 4, it is dry, water is dried using vacuum drier to bean curd lotion, because in vacuum ring It is operated in border, only moisture, the other compositions lost all remain, and bean curd lotion has been converted into fluffy solid shape at this time Shape；The graininess seasoning that diameter is not more than 2mm is made in fluffy solid fermented bean curd by step 5, molding.

The fermented bean curd seasoning obtained according to above-mentioned production method maintains the flavor of traditional fermented bean curd seasoning, simultaneously Change the features such as crisp rotten blocky, stickiness is big, perishable again, the Bottle ＆ Can packaging that finished product no longer sticks to fixed shape can be with Using various packaged forms, such as plastic bag, paper bag packing etc. will bring great convenience to shipping storage use, and The keeping of remaining condiment is required to be greatly lowered, the granulating of another fermented bean curd condiment quickly can be used accurately, be more suitable for the modern times Food and drink culinary art requires.

Claims

1. a kind of fermented bean curd seasoning production method, which is characterized in that include the following steps：

Step 2, dilution, distilled water is added in the fermented bean curd of pureed, and it is 30%-40% to be let-down into water content；

Step 3, filtering, the fermented bean curd filtering after being let down using vibrating screen are removed filter residue, continue to employ bean curd lotion；

Step 4, it is dry, water is dried to bean curd lotion using vacuum drier, bean curd lotion is changed into fluffy consolidate Body；

2. fermented bean curd seasoning production method according to claim 1, which is characterized in that the fermented bean curd described in step 1 Block impregnates 6 months or more.

3. fermented bean curd seasoning production method according to claim 1, which is characterized in that the vibrating screen described in step 3 Mesh number be 60-80 mesh.

4. fermented bean curd seasoning production method according to claim 1, which is characterized in that by fluffy solid in step 5 The graininess seasoning that diameter is not more than 2mm is made in fermented bean curd.

5. a kind of fermented bean curd seasoning, it is characterized in that, the fermented bean curd seasoning is described in claim 1-4 any one Fermented bean curd seasoning production method is made.