CN108902352A - A kind of production method of fermented bean curd - Google Patents
A kind of production method of fermented bean curd Download PDFInfo
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- CN108902352A CN108902352A CN201811033971.0A CN201811033971A CN108902352A CN 108902352 A CN108902352 A CN 108902352A CN 201811033971 A CN201811033971 A CN 201811033971A CN 108902352 A CN108902352 A CN 108902352A
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- bean curd
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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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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A kind of production method of fermented bean curd, the present invention is by carrying out boiling water boiling to bean curd, anvil plate, plants bacterium, fermentation, marinated and etc. to be made, and avoids miscellaneous bacteria from being mixed into flat carry out disinfection of the bamboo placed in fermentation, has an impact to the fermentation process of bean curd.The fermented bean curd made through the invention is safe and healthy, hygienic, and mouthfeel is careful, and no miscellaneous bacteria is mixed into, and does not allow frangible rotten.
Description
Technical field：
The present invention relates to food processing technology fields, and in particular to a kind of production method of fermented bean curd.
Background technique：
Fermented bean curd is also known as fermented bean curd, is that thousands of years of Han nationality's Traditional Folk cuisines are spread in China, in good taste, nutrition is high, is
Unfailing delicious food together.Fermented bean curd is all that nutritionist praises highly energetically as fermented soya bean and other bean product
Healthy food.Its very high bean product of raw material-dried bean curd originally nutritive value, protein content reaches 15-20%, with meat
Class is suitable, while rich in calcareous.The fermentation that have passed through mould in the manufacturing process of fermented bean curd makes the digestion and absorption of protein
Rate is higher, and vitamin content is richer.Because of the phytic acid in decomposed by microbial beans, so that script absorptivity is very low in soybean
The minerals such as iron, zinc be easier to be absorbed by the body.Simultaneously as Microbe synthesis general vegetable food unexistent dimension
Raw element B12, the people of vegetarian diet often eat a little fermented bean curd, can prevent pernicious anaemia.
Summary of the invention：
Technical problem to be solved by the present invention lies in provide a kind of production method of fermented bean curd.
The following technical solution is employed for the technical problems to be solved by the invention to realize：
A kind of production method of fermented bean curd, which is characterized in that be made of following steps：
(1) processed bean curd bought is put in oil-free salt-free boiling water and is boiled 1-2 minutes；
(2) well-done bean curd is put on clean table top, chopping block in upper face pressure is put in the environment of 5-10 degree, is stood
2-5 hours, the superfluous water extruded in bean curd is outwelled；
(3) bean curd is cut into the square of 2-3cm side length, by thumbnail dispersion be placed on hollow out bamboo it is flat on, and the flat lower section of bamboo
There are the spaces of 5-8cm, and strain will be inoculated on thumbnail, ferment 5-6 days at a temperature of 18-25 degree after sealing；
(4) after fermentation, thumbnail surface can cover with mycelia to step 3, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(5) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white spirit mixed is uniform, it is made marinated
Material；
(6) thumbnail for handling step 4 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 5-10 days in the environment of 25-35 degree, that is, can be made into.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white wine mass ratio 10：1：3：
0.8：1：0.5：0.5：1：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 10-20 minutes, closes fire and impregnate again 20-40 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：10-20 parts of folium artemisiae argyi, 5-10 parts of yellow cinnamon leaf, rhizoma atractylodis 5-10
Part, 5-15 parts of garlic, 5-15 parts of ginger, 2-6 parts of orange peel, 2-6 parts of pomelo peel, 5-10 parts of light-coloured vinegar, 4-8 parts of salt, water 100-150
Part.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 20-30 minutes, by folium artemisiae argyi, yellow cinnamon leaf,
Rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10-15 minutes, again by ground mixed serum
It is added in the water of infusion, then remaining 2/3rds water is added, carry out second of infusion, small fire is carried out after boiling and is simmered
10-20 minutes.
The beneficial effects of the invention are as follows：
1, it is carried out disinfection using preceding with boiling water cooking in bean curd, effectively miscellaneous bacteria can be avoided to be mixed into, influence ferment effect；
2, water removal is pushed down with chopping block before fermenting to bean curd, makes bean curd more consolidation, avoided broken in subsequent fabrication process
It is rotten, also make the fermented bean curd mouthfeel made more careful；
3, the bamboo of placement thumbnail is flat when will be marinated is carried out disinfection with disinfectant, is effectively avoided, harmful bacteria is mixed into, and influences to send out
Ferment effect, avoids fermented bean curd from addling；
4, disinfectant used in bamboo weaving uses natural disinfection disinfection composition, and health environment-friendly will not generate shadow to subsequent fermentation
It rings.
Specific embodiment：
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of production method of fermented bean curd, which is characterized in that be made of following steps：
(1) processed bean curd bought is put in oil-free salt-free boiling water and is boiled 1 minute；
(2) well-done bean curd is put on clean table top, chopping block in upper face pressure is put in 5 degree of environment, and it is small to stand 2
When, the superfluous water extruded in bean curd is outwelled；
(3) bean curd is cut into the square of 2cm side length, by thumbnail dispersion be placed on hollow out bamboo it is flat on, and the flat lower section of bamboo is stayed
There is the space of 5cm, strain will be inoculated on thumbnail, ferments 6 days at a temperature of 18 degree after sealing；
(4) after fermentation, thumbnail surface can cover with mycelia to step 3, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(5) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white spirit mixed is uniform, it is made marinated
Material；
(6) thumbnail for handling step 4 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 5 days in the environment of 25 degree, that is, can be made into.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white wine mass ratio 10：1：3：
0.8：1：0.5：0.5：1：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 10 minutes, closes fire and impregnate again 20 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：10 parts of folium artemisiae argyi, 5 parts of yellow cinnamon leaf, 5 parts of rhizoma atractylodis, garlic 5
Part, 5 parts of ginger, 2 parts of orange peel, 2 parts of pomelo peel, 5 parts of light-coloured vinegar, 4 parts of salt, 100 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, infusion after twenty minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10 minutes, ground mixed serum is added
In the water of infusion, then by remaining 2/3rds water addition, second of infusion is carried out, small fire is carried out after boiling and simmers 10 points
Clock.
Embodiment 2
A kind of production method of fermented bean curd, which is characterized in that be made of following steps：
(1) processed bean curd bought is put in oil-free salt-free boiling water and is boiled 1 minute；
(2) well-done bean curd is put on clean table top, chopping block in upper face pressure is put in 8 degree of environment, and it is small to stand 4
When, the superfluous water extruded in bean curd is outwelled；
(3) bean curd is cut into the square of 2cm side length, by thumbnail dispersion be placed on hollow out bamboo it is flat on, and the flat lower section of bamboo is stayed
There is the space of 6cm, strain will be inoculated on thumbnail, ferments 5 days at a temperature of 22 degree after sealing；
(4) after fermentation, thumbnail surface can cover with mycelia to step 3, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(5) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white spirit mixed is uniform, it is made marinated
Material；
(6) thumbnail for handling step 4 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 8 days in the environment of 30 degree, that is, can be made into.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white wine mass ratio 10：1：3：
0.8：1：0.5：0.5：1：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 15 minutes, closes fire and impregnate again 30 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：15 parts of folium artemisiae argyi, 8 parts of yellow cinnamon leaf, 8 parts of rhizoma atractylodis, garlic 10
Part, 10 parts of ginger, 4 parts of orange peel, 4 parts of pomelo peel, 8 parts of light-coloured vinegar, 6 parts of salt, 130 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 25 minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10-15 minutes, ground mixed serum is added again
Enter in the water of infusion, then remaining 2/3rds water is added, carry out second of infusion, small fire is carried out after boiling and simmers 15 points
Clock.
Embodiment 3
A kind of production method of fermented bean curd, which is characterized in that be made of following steps：
(1) processed bean curd bought is put in oil-free salt-free boiling water and is boiled 2 minutes；
(2) well-done bean curd is put on clean table top, chopping block in upper face pressure is put in 10 degree of environment, and it is small to stand 5
When, the superfluous water extruded in bean curd is outwelled；
(3) bean curd is cut into the square of 3cm side length, by thumbnail dispersion be placed on hollow out bamboo it is flat on, and the flat lower section of bamboo is stayed
There is the space of 8cm, strain will be inoculated on thumbnail, ferments 6 days at a temperature of 25 degree after sealing；
(4) after fermentation, thumbnail surface can cover with mycelia to step 3, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(5) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white spirit mixed is uniform, it is made marinated
Material；
(6) thumbnail for handling step 4 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 10 days in the environment of 25-35 degree, that is, can be made into.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white wine mass ratio 10：1：3：
0.8：1：0.5：0.5：1：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 20 minutes, closes fire and impregnate again 40 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：20 parts of folium artemisiae argyi, 10 parts of yellow cinnamon leaf, 10 parts of rhizoma atractylodis, garlic
15 parts, 15 parts of ginger, 6 parts of orange peel, 6 parts of pomelo peel, 10 parts of light-coloured vinegar, 8 parts of salt, 150 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 30 minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 15 minutes, ground mixed serum is added
In the water of infusion, then by remaining 2/3rds water addition, second of infusion is carried out, small fire is carried out after boiling and simmers 20 points
Clock.
Control group 1
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：It does not adopt
Bean curd is put in boiling water the step of boiling 1 minute with the first step.
Control group 2
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：It does not adopt
With the step of putting chopping block extrusion water on bean curd.
Control group 3
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：In bamboo
It is flat to use preceding the step of not using disinfection.
Control group 4
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：Bamboo is flat
Disinfectant use commercially available common chemosterilant.
Control group 5
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：Strain
Only with mucor.
1. embodiment of the present invention of table and control group experimental result
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of production method of fermented bean curd, which is characterized in that be made of following steps：
(1) processed bean curd bought is put in oil-free salt-free boiling water and is boiled 1-2 minutes；
(2) well-done bean curd is put on clean table top, chopping block in upper face pressure is put in the environment of 5-10 degree, and it is small to stand 2-5
When, the superfluous water extruded in bean curd is outwelled；
(3) bean curd is cut into the square of 2-3cm side length, by thumbnail dispersion be placed on hollow out bamboo it is flat on, and the flat lower section of bamboo there are
The space of 5-8cm will be inoculated with strain on thumbnail, ferment 5-6 days at a temperature of 18-25 degree after sealing；
(4) after fermentation, thumbnail surface can cover with mycelia to step 3, and mycelia rubbing is opened, mycelia is made to wrap thumbnail；
(5) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white spirit mixed is uniform, pickled material is made；
(6) thumbnail for handling step 4 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, is put in 25-
It is sealed preservation 5-10 days in the environment of 35 degree, that is, can be made into.
2. the production method of fermented bean curd according to claim 1, which is characterized in that the strain is by mucor and few spore root
It is mould according to 3:1 weight fraction ratio composition.
3. the production method of fermented bean curd according to claim 1, it is characterised in that：The bean curd, salt, chilli powder, ginger
Mud, mashed garlic, pepper powder, zanthoxylum powder, light-coloured vinegar, white wine mass ratio 10：1：3：0.8：1：0.5：0.5：1：3.
4. the production method of fermented bean curd according to claim 1, it is characterised in that：The bamboo is flat will be by disappearing before use
Poison processing, is put into bamboo is flat in disinfectant, is heated, continue to boil 10-20 minute after boiling, close it is fiery impregnates again 20-40 minutes,
It takes out and dries.
5. the production method of fermented bean curd according to claim 4, which is characterized in that the disinfectant is by following parts by weight
Raw material be made：10-20 parts of folium artemisiae argyi, 5-10 parts of yellow cinnamon leaf, 5-10 parts of rhizoma atractylodis, 5-15 parts of garlic, 5-15 parts of ginger, orange peel 2-
6 parts, 2-6 parts of pomelo peel, 5-10 parts of light-coloured vinegar, 4-8 parts of salt, 100-150 parts of water.
6. the production method of fermented bean curd according to claim 5, it is characterised in that：The production method of the disinfectant is such as
Under：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced, after orange peel, pomelo peel are cleaned up, cut small
Block, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, the water that one third parts by weight are added in orange peel, pomelo peel carries out small fire
Infusion, and be stirred continuously, after infusion 20-30 minutes, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel fishing
Out, salt is added and carries out grinding 10-15 minutes, ground mixed serum is added in the water of infusion, then by remaining three points
Two water be added, carry out second of infusion, after boiling carry out small fire simmer 10-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033971.0A CN108902352A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033971.0A CN108902352A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902352A true CN108902352A (en) | 2018-11-30 |
Family
ID=64407633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811033971.0A Withdrawn CN108902352A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902352A (en) |
-
2018
- 2018-09-05 CN CN201811033971.0A patent/CN108902352A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181130 |
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| WW01 | Invention patent application withdrawn after publication |