CN108850194A - Original flavor fermented bean curd and preparation method thereof - Google Patents
Original flavor fermented bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN108850194A CN108850194A CN201810805567.4A CN201810805567A CN108850194A CN 108850194 A CN108850194 A CN 108850194A CN 201810805567 A CN201810805567 A CN 201810805567A CN 108850194 A CN108850194 A CN 108850194A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- preparation
- fermented bean
- original flavor
- mould
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to fermented bean curd preparation technical fields, and in particular to original flavor fermented bean curd and preparation method thereof；Include the following steps：1）Sorting；2）It impregnates；3) defibrination；4) mashing off；5) point slurry；6) compound stalk forming；7) stripping and slicing；8）Mould；9）Sunning；10）Salt leaching；11）Cleaning；12）Ingredient；13）Fermentation；14）Test package；The present invention provides original flavor fermented bean curd and preparation method thereof, enable to preparation fermented bean curd golden yellow color, it is scarlet it is glossy, flavour is delicious, full of nutrition, fermented bean curd taste is dense, less salt.
Description
Technical field
The present invention relates to fermented bean curd preparation technical fields, and in particular to original flavor fermented bean curd and preparation method thereof.
Background technique
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 palatable, delicious flavour, and the various trace elements rich in needed by human body are rare good merchantable brands of going with rice or bread.Fermented bean curd is so far
Existing more than 1,000 years history is one of distinctive fermented product in China.
In traditional production of preserved beancurd technology, have the following disadvantages：1, since soaking time is short, cause the soya-bean milk ground thinless
It is greasy；2, point slurry process brine ratio is higher, and the reaction time is long after point slurry, causes fresh bean curd hard, not fresh and tender；3, microorganism mould
Fermentation time is short, and temperature is high, causes mold bean curd musty not dense, amino acid content is low；4, do not have to white wine when cleaning, bean curd surface
Impurity cleaning is not thorough；5, the ratio of ingredient salt and chilli powder is high, leads to the high salinization of fermented bean curd, mouthfeel is peppery, fermented bean curd original flavor itself
It is not reflected；6, the time of fermentation curing is short, and fermented bean curd is caused not soften, and mouthfeel is not fine and smooth, and mouthfeel is waxy not enough.
Summary of the invention
The purpose of the present invention is to provide original flavor fermented bean curd and preparation method thereof, enable to preparation fermented bean curd golden yellow color,
It is scarlet it is glossy, flavour is delicious, full of nutrition, fermented bean curd taste is dense, less salt.
In order to solve the above technical problems, the present invention uses following technical scheme：
Original flavor fermented bean curd and preparation method thereof, includes the following steps：
1）Sorting：Select full grains, without mildew, the dry soya bean of the non-transgenic of free from admixture；
2）It impregnates：Clean tap water is selected to carry out immersion 9-10 hours；
3) defibrination：The soya bean impregnated is rinsed well with tap water, defibrination is then carried out using slurry slag separator；
4) mashing off：With soymilk cooker heating soybean milk, keep soya-bean milk sufficiently well-done；
5) point slurry：Cooked soya-bean milk is cooled to 56 degree or so, brine is then added and carries out a slurry；4 hours are reacted after point slurry i.e.
At Tofu pudding；
6) compound stalk forming：Tofu pudding is contained after being carried out pressure draining points 18 hours in stainless steel molding box fresh bean curd；
7) stripping and slicing：Fresh bean curd is uniformly cut into dicer 4*4*2 centimeters of shape, is put into mould case and carries out mould；
8）Mould：Microbial fermentation is carried out using temperature control, fresh bean curd is made to become mold bean curd by microbial flora reaction；
9）Sunning：It is dried 6-7 hours using natural sunlight, mold bean curd water content is controlled；
10）Salt leaching：The mold bean curd dried is sprinkled salt and carries out sterilization 12 hours；
11）Cleaning：The mold bean curd after sterilization is cleaned up with cold boiling water；
12）Ingredient：Salt, chilli powder and pure rape oil are proportionally added in mold bean curd after cleaning, then bean curd is packed into
In vial, it is sealed with lid；
13）Fermentation：The fermenting cellar that the fermented bean curd being sealed is put into 20-22 DEG C carries out spontaneous fermentation curing in 90 days；
14）Test package：The fermented bean curd cured is tested sanitary index and physical and chemical index, carries out labelling packet after the assay was approved
It is packed into library, waits factory.
Further, in step 4）In mashing off, the temperature of cooked beans slurry is 100 DEG C, duration 10min.
Further, in step 5）In point slurry, the volume that brine is added is the 5% of soya-bean milk volume.
Further, in step 8）In mould, the temperature in mould case is 20-23 DEG C.
Further, in step 8）In mould, fermentation time is 100 hours.
Further, in step 9）In sunning, water content is controlled 70% -75%.
Further, in step 12）In ingredient, salt, chilli powder and the pure rape oil of addition are respectively mold bean curd weight
15%, 14% and 15%.
Compared with prior art, the beneficial effects of the invention are as follows：
1. the present invention provide original flavor fermented bean curd preparation method, enable to preparation fermented bean curd golden yellow color, it is scarlet it is glossy, flavour is fresh
It is beautiful, full of nutrition, fermented bean curd taste is dense, less salt.
2. the present invention is prepared into, the nutritional ingredients such as original flavor fermented bean curd amino acid are higher, and fragrance is good.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention 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
Original flavor fermented bean curd and preparation method thereof, includes the following steps：
1）Sorting：Select full grains, without mildew, the dry soya bean of the non-transgenic of free from admixture；
2）It impregnates：Clean tap water is selected impregnate 9 hours；
3) defibrination：The soya bean impregnated is rinsed well with tap water, defibrination is then carried out using slurry slag separator；
4) mashing off：With soymilk cooker heating soybean milk, keep soya-bean milk sufficiently well-done；
5) point slurry：Cooked soya-bean milk is cooled to 56 degree or so, brine is then added and carries out a slurry；4 hours are reacted after point slurry i.e.
At Tofu pudding；
6) compound stalk forming：Tofu pudding is contained after being carried out pressure draining points 18 hours in stainless steel molding box fresh bean curd；
7) stripping and slicing：Fresh bean curd is uniformly cut into dicer 4*4*2 centimeters of shape, is put into mould case and carries out mould；
8）Mould：Microbial fermentation is carried out using temperature control, fresh bean curd is made to become mold bean curd by microbial flora reaction；
9）Sunning：It is dried 6 hours using natural sunlight, mold bean curd water content is controlled；
10）Salt leaching：The mold bean curd dried is sprinkled salt and carries out sterilization 12 hours；
11）Cleaning：The mold bean curd after sterilization is cleaned up with cold boiling water；
12）Ingredient：Salt, chilli powder and pure rape oil are proportionally added in mold bean curd after cleaning, then bean curd is packed into
In vial, it is sealed with lid；
13）Fermentation：The fermenting cellar that the fermented bean curd being sealed is put into 20 DEG C carries out spontaneous fermentation curing in 90 days；
14）Test package：The fermented bean curd cured is tested sanitary index and physical and chemical index, carries out labelling packet after the assay was approved
It is packed into library, waits factory.
The present invention provides original flavor fermented bean curd and preparation method thereof, enables to the fermented bean curd golden yellow color prepared, scarlet glossy, taste
Delicious, full of nutrition, fermented bean curd taste is dense, less salt.
Embodiment 2
Original flavor fermented bean curd and preparation method thereof, includes the following steps：
1）Sorting：Select full grains, without mildew, the dry soya bean of the non-transgenic of free from admixture；
2）It impregnates：Clean tap water is selected impregnate 9.5 hours；
3) defibrination：The soya bean impregnated is rinsed well with tap water, defibrination is then carried out using slurry slag separator；
4) mashing off：With soymilk cooker heating soybean milk, keep soya-bean milk sufficiently well-done；
5) point slurry：Cooked soya-bean milk is cooled to 56 degree or so, brine is then added and carries out a slurry；4 hours are reacted after point slurry i.e.
At Tofu pudding；
6) compound stalk forming：Tofu pudding is contained after being carried out pressure draining points 18 hours in stainless steel molding box fresh bean curd；
7) stripping and slicing：Fresh bean curd is uniformly cut into dicer 4*4*2 centimeters of shape, is put into mould case and carries out mould；
8）Mould：Microbial fermentation is carried out using temperature control, fresh bean curd is made to become mold bean curd by microbial flora reaction；
9）Sunning：It is dried 6.5 hours using natural sunlight, mold bean curd water content is controlled；
10）Salt leaching：The mold bean curd dried is sprinkled salt and carries out sterilization 12 hours；
11）Cleaning：The mold bean curd after sterilization is cleaned up with cold boiling water；
12）Ingredient：Salt, chilli powder and pure rape oil are proportionally added in mold bean curd after cleaning, then bean curd is packed into
In vial, it is sealed with lid；
13）Fermentation：The fermenting cellar that the fermented bean curd being sealed is put into 21 DEG C carries out spontaneous fermentation curing in 90 days；
14）Test package：The fermented bean curd cured is tested sanitary index and physical and chemical index, carries out labelling packet after the assay was approved
It is packed into library, waits factory.
The present invention provides original flavor fermented bean curd and preparation method thereof, enables to the fermented bean curd golden yellow color prepared, scarlet glossy, taste
Delicious, full of nutrition, fermented bean curd taste is dense, less salt.
Embodiment 3
Original flavor fermented bean curd and preparation method thereof, includes the following steps：
1）Sorting：Select full grains, without mildew, the dry soya bean of the non-transgenic of free from admixture；
2）It impregnates：Clean tap water is selected impregnate 10 hours；
3) defibrination：The soya bean impregnated is rinsed well with tap water, defibrination is then carried out using slurry slag separator；
4) mashing off：With soymilk cooker heating soybean milk, keep soya-bean milk sufficiently well-done；
5) point slurry：Cooked soya-bean milk is cooled to 56 degree or so, brine is then added and carries out a slurry；4 hours are reacted after point slurry i.e.
At Tofu pudding；
6) compound stalk forming：Tofu pudding is contained after being carried out pressure draining points 18 hours in stainless steel molding box fresh bean curd；
7) stripping and slicing：Fresh bean curd is uniformly cut into dicer 4*4*2 centimeters of shape, is put into mould case and carries out mould；
8）Mould：Microbial fermentation is carried out using temperature control, fresh bean curd is made to become mold bean curd by microbial flora reaction；
9）Sunning：It is dried 7 hours using natural sunlight, mold bean curd water content is controlled；
10）Salt leaching：The mold bean curd dried is sprinkled salt and carries out sterilization 12 hours；
11）Cleaning：The mold bean curd after sterilization is cleaned up with cold boiling water；
12）Ingredient：Salt, chilli powder and pure rape oil are proportionally added in mold bean curd after cleaning, then bean curd is packed into
In vial, it is sealed with lid；
13）Fermentation：The fermenting cellar that the fermented bean curd being sealed is put into 22 DEG C carries out spontaneous fermentation curing in 90 days；
14）Test package：The fermented bean curd cured is tested sanitary index and physical and chemical index, carries out labelling packet after the assay was approved
It is packed into library, waits factory.
The present invention provides original flavor fermented bean curd and preparation method thereof, enables to the fermented bean curd golden yellow color prepared, scarlet glossy, taste
Delicious, full of nutrition, fermented bean curd taste is dense, less salt.
Embodiment 4
On the basis of embodiment 1-3, in step 4）In mashing off, the temperature of cooked beans slurry is 100 DEG C, duration 10min, to boiling
The time of soya-bean milk and temperature are defined, and are capable of increasing the homogeneity of soya-bean milk.
Embodiment 5
On the basis of embodiment 1-3, in step 5）In point slurry, the volume that brine is added is the 5% of soya-bean milk volume, can be played
Protein coagulated effect, and being defined to the volume of brine, it is neither too hard, nor too soft to enable to be prepared into bean curd, enhances mouth
Sense.
Embodiment 6
On the basis of embodiment 1-3, in step 8）In mould, the temperature in mould case is 20 DEG C, is suitable for the growth of mould.
Embodiment 7
On the basis of embodiment 1-3, in step 8）In mould, the temperature in mould case is 22 DEG C, is suitable for the growth of mould.
Embodiment 8
On the basis of embodiment 1-3, in step 8）In mould, the temperature in mould case is 23 DEG C, is suitable for the growth of mould.
Embodiment 9
On the basis of embodiment 1-3, in step 8）In mould, fermentation time is 100 hours, can ferment completely, increase beans
Rotten mouthfeel.
Embodiment 10
On the basis of embodiment 1-3, in step 9）In sunning, water content control controls water content, so that being prepared into 70%
Bean curd is neither too hard, nor too soft, enhances mouthfeel.
Embodiment 11
On the basis of embodiment 1-3, in step 9）In sunning, water content control controls water content, so that being prepared into 72%
Bean curd is neither too hard, nor too soft, enhances mouthfeel.
Embodiment 12
On the basis of embodiment 1-3, in step 9）In sunning, water content control controls water content, so that being prepared into 75%
Bean curd is neither too hard, nor too soft, enhances mouthfeel.
Embodiment 13
On the basis of embodiment 1-3, in step 12）In ingredient, salt, chilli powder and the pure rape oil of addition are respectively mold bean curd
15%, 14% and the 15% of weight, is defined the concrete content of ingredient so that be prepared into the nutrition such as original flavor fermented bean curd amino acid at
Point higher, fragrance is good.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (7)
1. original flavor fermented bean curd and preparation method thereof, it is characterised in that：Include the following steps：
1）Sorting：Select full grains, without mildew, the dry soya bean of the non-transgenic of free from admixture；
2）It impregnates：Clean tap water is selected to carry out immersion 9-10 hours；
3) defibrination：The soya bean impregnated is rinsed well with tap water, defibrination is then carried out using slurry slag separator；
4) mashing off：With soymilk cooker heating soybean milk, keep soya-bean milk sufficiently well-done；
5) point slurry：Cooked soya-bean milk is cooled to 56 degree or so, brine is then added and carries out a slurry；4 hours are reacted after point slurry i.e.
At Tofu pudding；
6) compound stalk forming：Tofu pudding is contained after being carried out pressure draining points 18 hours in stainless steel molding box fresh bean curd；
7) stripping and slicing：Fresh bean curd is uniformly cut into dicer 4*4*2 centimeters of shape, is put into mould case and carries out mould；
8）Mould：Microbial fermentation is carried out using temperature control, fresh bean curd is made to become mold bean curd by microbial flora reaction；
9）Sunning：It is dried 6-7 hours using natural sunlight, mold bean curd water content is controlled；
10）Salt leaching：The mold bean curd dried is sprinkled salt and carries out sterilization 12 hours；
11）Cleaning：The mold bean curd after sterilization is cleaned up with cold boiling water；
12）Ingredient：Salt, chilli powder and pure rape oil are proportionally added in mold bean curd after cleaning, then bean curd is packed into
In vial, it is sealed with lid；
13）Fermentation：The fermenting cellar that the fermented bean curd being sealed is put into 20-22 DEG C carries out spontaneous fermentation curing in 90 days；
14）Test package：The fermented bean curd cured is tested sanitary index and physical and chemical index, carries out labelling packet after the assay was approved
It is packed into library, waits factory.
2. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 4）In mashing off, cooked beans
The temperature of slurry is 100 DEG C, duration 10min.
3. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 5）In point slurry, it is added
The volume of brine is the 5% of soya-bean milk volume.
4. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 8）In mould, mould
Temperature in case is 20-23 DEG C.
5. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 8）In mould, fermentation
Time is 100 hours.
6. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 9）It is aqueous in sunning
Amount control is 70% -75%.
7. original flavor fermented bean curd according to claim 1 and preparation method thereof, it is characterised in that：In step 12）In ingredient, it is added
Salt, chilli powder and pure rape oil be respectively 15%, 14% and the 15% of mold bean curd weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810805567.4A CN108850194A (en) | 2018-07-20 | 2018-07-20 | Original flavor fermented bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810805567.4A CN108850194A (en) | 2018-07-20 | 2018-07-20 | Original flavor fermented bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850194A true CN108850194A (en) | 2018-11-23 |
Family
ID=64303875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810805567.4A Pending CN108850194A (en) | 2018-07-20 | 2018-07-20 | Original flavor fermented bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850194A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183207A (en) * | 2017-06-20 | 2017-09-22 | 云南牟定彝乡妹食品有限公司 | A kind of manufacture craft of fermented bean curd |
| CN107751399A (en) * | 2016-08-18 | 2018-03-06 | 扬州三和四美酱菜有限公司 | A kind of fermented bean curd production technology |
| CN107873857A (en) * | 2017-11-22 | 2018-04-06 | 桂林国农生态农业有限公司 | The manufacture craft of low-salt flavor fermented bean curd |
-
2018
- 2018-07-20 CN CN201810805567.4A patent/CN108850194A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751399A (en) * | 2016-08-18 | 2018-03-06 | 扬州三和四美酱菜有限公司 | A kind of fermented bean curd production technology |
| CN107183207A (en) * | 2017-06-20 | 2017-09-22 | 云南牟定彝乡妹食品有限公司 | A kind of manufacture craft of fermented bean curd |
| CN107873857A (en) * | 2017-11-22 | 2018-04-06 | 桂林国农生态农业有限公司 | The manufacture craft of low-salt flavor fermented bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107183207A (en) | A kind of manufacture craft of fermented bean curd | |
| CN107279748A (en) | It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN107535618A (en) | A kind of spicy fermented bean curd and its production technology | |
| CN108420000A (en) | A kind of preparation method of White mushroom less salt soya sauce | |
| CN105918491A (en) | Method for preparing Bagongshan black fermented bean curd by mixed fermenting of double moulds | |
| CN101253961A (en) | Preparation of no beany flavor bean product | |
| CN1244290C (en) | Process for producing fermented bean curd | |
| Fukushima et al. | Oriental soybean foods | |
| CN103493903B (en) | Method for processing compressing-pressing type salted vegetable-flavor preserved red bean curd | |
| CN104855532A (en) | Fermented soya bean curd with fermented soya beans and preparation method therefor | |
| US4855148A (en) | Method for producing quasi-natural cheese fermented foods | |
| CN101926451B (en) | Processing method of low-salt wheat sauce with fermentation flavor | |
| CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
| CN105558082A (en) | Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same | |
| CN107996733A (en) | One cultivates peanut fermented bean curd and its production method | |
| CN104187442A (en) | Original oil fermented soya bean and manufacturing method thereof | |
| CN107173695A (en) | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation | |
| CN106135446A (en) | A kind of fermented bean curd and preparation method thereof | |
| CN108850194A (en) | Original flavor fermented bean curd and preparation method thereof | |
| CN104783135A (en) | Mildew bamboo shoot sauce processing technology | |
| US3737325A (en) | Preparation of wine and cheese from milk | |
| CN114557426A (en) | Preparation method of whole fermented bean curd and boxed whole fermented bean curd | |
| CN105475511A (en) | Processing method of fermented bean curd | |
| CN113430089A (en) | High-quality vinegar formula and vinegar koji preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181123 |
|
| RJ01 | Rejection of invention patent application after publication |