CN108902353A - A kind of juice bean fermented bean curd - Google Patents
A kind of juice bean fermented bean curd Download PDFInfo
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- CN108902353A CN108902353A CN201811033973.XA CN201811033973A CN108902353A CN 108902353 A CN108902353 A CN 108902353A CN 201811033973 A CN201811033973 A CN 201811033973A CN 108902353 A CN108902353 A CN 108902353A
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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
A kind of juice bean fermented bean curd, the fruit juice that the fruit fermented bean curd that the present invention makes joined apple when making bean curd, pears squeeze, and it joined the puree made of apple butter, pears mud, lemon juice, preservative in the production process of subsequent fermented bean curd, not only increase mouthfeel, the taste of fermented bean curd, the fragrance for increasing fermented bean curd, makes fermented bean curd have a distinctive flavour, and also increases the nutrition of fermented bean curd, reduce the salty soapy feeling of fermented bean curd, increases salubrious mouthfeel.
Description
Technical field：
The present invention relates to food processing technology fields, and in particular to a kind of juice bean 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 juice bean fermented bean curd.
The following technical solution is employed for the technical problems to be solved by the invention to realize：
A kind of juice bean fermented bean curd, which is characterized in that be made of the raw material of following parts by weight：
30-50 parts of soya bean, 10-20 parts of pears, 4-6 parts of apple, 4-8 parts of salt, 2-4 parts of mashed garlic, 2-4 parts of ginger mud, pepper powder
0.5-1 parts, 0.5-1 parts of zanthoxylum powder, 5-10 parts of white wine, 4-6 parts of fruit sauce, 3-5 parts of fermentation assistant, 300-600 parts of water.
The juice bean fermented bean curd, the production method is as follows：
(1) soya bean is sufficiently impregnated, soy bean milk making machine is added, water is added, is squeezed into soya-bean milk, filter out spare after bean dregs；
(2) fruit syrup is squeezed into after apple, pears being cleaned, peeled；
(3) soya-bean milk is mixed with fruit syrup, is heated to 75-85 degree, brine point slurry, crouching brain 10-15min is added, then use yarn
Cloth wraps up and squeezes into block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5-10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, fermentation assistant will be uniformly spread on thumbnail, dispersion is put in
On hollow out bamboo is flat, in the flat lower section of bamboo, there are the spaces of 5-8cm, ferment 8-10 days at a temperature of 18-25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) salt, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, fruit sauce, white spirit mixed is uniform, pickled material is made；
(8) thumbnail for handling step 7 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 fermentation assistant is made of the bean dregs filtering out in step 1, and production method is：The bean dregs of 5 parts by weight are put
Enter in sterilized clean hermetically sealed can, the Strong flour of 5 parts by weight and the water of 10 parts by weight is added, stirs evenly, seals
It is put in the environment of 25-30 degree and places 24 hours, add the Strong flour of 5 parts by weight and the water of 10 parts by weight, stir
Uniformly, sealing, which is put in the environment of 25-30 degree, places 24 hours, repeats 5-6 times, can be prepared by.
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 fruit sauce is by apple butter, pear mud, lemon juice, preservative according to 3:3:1:0.5 mass ratio composition.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 35-45 DEG C, is again heated to reflux state insulated and stirred 10-
15min, centrifugation, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and dry obtained solid is made through micronizer
Micro mist obtains preservative.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
The beneficial effects of the invention are as follows：
1, the fruit juice that the fruit fermented bean curd that the present invention makes joined apple when making bean curd, pears squeeze, and in subsequent beans
It joined the puree made of apple butter, pears mud, lemon juice, preservative in the production process of fermented bean curd, not only increase fermented bean curd
Mouthfeel, taste, increase the fragrance of fermented bean curd, fermented bean curd made to have a distinctive flavour, also increase the nutrition of fermented bean curd, reduce beans
The salty soapy feeling of fermented bean curd, increases salubrious mouthfeel；
2, the present invention is using the fermentation for promoting bean curd by bean dregs and the fermentation assistant of Strong flour production, and not only source is pacified
Full health, cost is lower, also makes raw material availability higher, avoids wasting；
3, bean curd is steamed before the post-fermentation that completes, and for sterilizing, effectively miscellaneous bacteria can be avoided to be mixed into, after influencing
Continuous ferment effect, while bean curd can be cured, excessive moisture is steamed, bean curd is excessively soft when subsequent bean curd being avoided to ferment
It is rotten, appearance, mouthfeel are influenced, also makes the fermented bean curd mouthfeel made more preferably more careful；
4, 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；Disinfectant used in bamboo weaving uses natural disinfection disinfection composition, and health environment-friendly will not be to rear
Supervention ferment has an impact, and the preservative that production is extracted by rice is also added into fruit sauce, when both having improved the preservation of fermented bean curd
It is long, it is also safer healthier.
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 juice bean fermented bean curd, which is characterized in that be made of the raw material of following parts by weight：
30 parts of soya bean, 10 parts of pears, 4 parts of apple, 4 parts of salt, 2 parts of mashed garlic, 2 parts of ginger mud, 0.5 part of pepper powder, zanthoxylum powder 0.5
Part, 5 parts of white wine, 4 parts of fruit sauce, 3 parts of fermentation assistant, 300 parts of water.
The juice bean fermented bean curd, the production method is as follows：
(1) soya bean is sufficiently impregnated, soy bean milk making machine is added, water is added, is squeezed into soya-bean milk, filter out spare after bean dregs；
(2) fruit syrup is squeezed into after apple, pears being cleaned, peeled；
(3) soya-bean milk is mixed with fruit syrup, is heated to 75-85 degree, be added brine point slurry, crouching brain 10min, then with gauze packet
It wraps up in and squeezes into block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, fermentation assistant will be uniformly spread on thumbnail, dispersion is put in
On hollow out bamboo is flat, in the flat lower section of bamboo, there are the spaces of 5cm, ferment 8 days at a temperature of 18 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) salt, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, fruit sauce, white spirit mixed is uniform, pickled material is made；
(8) thumbnail for handling step 7 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 fermentation assistant is made of the bean dregs filtering out in step 1, and production method is：The bean dregs of 5 parts by weight are put
Enter in sterilized clean hermetically sealed can, the Strong flour of 5 parts by weight and the water of 10 parts by weight is added, stirs evenly, seals
It is put in 25 degree of environment and places 24 hours, add the Strong flour of 5 parts by weight and the water of 10 parts by weight, stirring is equal
Even, sealing, which is put in 25 degree of environment, places 24 hours, is repeated 5 times, can be prepared by.
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.
The fruit sauce is by apple butter, pear mud, lemon juice, preservative according to 3:3:1:0.5 mass ratio composition.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 35 DEG C, is again heated to reflux state insulated and stirred 10min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
Embodiment 2
A kind of juice bean fermented bean curd, which is characterized in that be made of the raw material of following parts by weight：
40 parts of soya bean, 15 parts of pears, 5 parts of apple, 6 parts of salt, 3 parts of mashed garlic, 3 parts of ginger mud, 0.8 part of pepper powder, zanthoxylum powder 0.8
Part, 8 parts of white wine, 5 parts of fruit sauce, 4 parts of fermentation assistant, 450 parts of water.
The juice bean fermented bean curd, the production method is as follows：
(1) soya bean is sufficiently impregnated, soy bean milk making machine is added, water is added, is squeezed into soya-bean milk, filter out spare after bean dregs；
(2) fruit syrup is squeezed into after apple, pears being cleaned, peeled；
(3) soya-bean milk is mixed with fruit syrup, is heated to 80 degree, brine point slurry, crouching brain 13min is added, then wrapped up with gauze
And it squeezes into block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 8 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, fermentation assistant will be uniformly spread on thumbnail, dispersion is put in
On hollow out bamboo is flat, in the flat lower section of bamboo, there are the spaces of 6cm, ferment 9 days at a temperature of 22 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) salt, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, fruit sauce, white spirit mixed is uniform, pickled material is made；
(8) thumbnail for handling step 7 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 fermentation assistant is made of the bean dregs filtering out in step 1, and production method is：The bean dregs of 5 parts by weight are put
Enter in sterilized clean hermetically sealed can, the Strong flour of 5 parts by weight and the water of 10 parts by weight is added, stirs evenly, seals
It is put in 28 degree of environment and places 24 hours, add the Strong flour of 5 parts by weight and the water of 10 parts by weight, stirring is equal
Even, sealing, which is put in 28 degree of environment, places 24 hours, is repeated 6 times, can be prepared by.
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 13 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 15 points
Clock.
The fruit sauce is by apple butter, pear mud, lemon juice, preservative according to 3:3:1:0.5 mass ratio composition.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 40 DEG C, is again heated to reflux state insulated and stirred 13min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
Embodiment 3
A kind of juice bean fermented bean curd, which is characterized in that be made of the raw material of following parts by weight：
50 parts of soya bean, 20 parts of pears, 6 parts of apple, 8 parts of salt, 4 parts of mashed garlic, 4 parts of ginger mud, 1 part of pepper powder, 1 part of zanthoxylum powder,
10 parts of white wine, 6 parts of fruit sauce, 5 parts of fermentation assistant, 600 parts of water.
The juice bean fermented bean curd, the production method is as follows：
(1) soya bean is sufficiently impregnated, soy bean milk making machine is added, water is added, is squeezed into soya-bean milk, filter out spare after bean dregs；
(2) fruit syrup is squeezed into after apple, pears being cleaned, peeled；
(3) soya-bean milk is mixed with fruit syrup, is heated to 85 degree, brine point slurry, crouching brain 15min is added, then wrapped up with gauze
And it squeezes into block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, fermentation assistant will be uniformly spread on thumbnail, dispersion is put in
On hollow out bamboo is flat, in the flat lower section of bamboo, there are the spaces of 8cm, ferment 10 days at a temperature of 25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) salt, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, fruit sauce, white spirit mixed is uniform, pickled material is made；
(8) thumbnail for handling step 7 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 35 degree, that is, can be made into.
The fermentation assistant is made of the bean dregs filtering out in step 1, and production method is：The bean dregs of 5 parts by weight are put
Enter in sterilized clean hermetically sealed can, the Strong flour of 5 parts by weight and the water of 10 parts by weight is added, stirs evenly, seals
It is put in 30 degree of environment and places 24 hours, add the Strong flour of 5 parts by weight and the water of 10 parts by weight, stirring is equal
Even, sealing, which is put in 30 degree of environment, places 24 hours, is repeated 6 times, can be prepared by.
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.
The fruit sauce is by apple butter, pear mud, lemon juice, preservative according to 3:3:1:0.5 mass ratio composition.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 45 DEG C, is again heated to reflux state insulated and stirred 15min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
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
The step of steaming in steamer is put in by the bean curd made.
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：In bamboo
It is flat to use preceding the step of not using disinfection.
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：Bamboo is flat
Disinfectant use commercially available common chemosterilant.
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：It does not adopt
Use fermentation assistant.
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：It does not adopt
Mucor, which is changed to, with fermentation assistant carries out kind of a bacterium.
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 juice bean fermented bean curd, which is characterized in that be made of the raw material of following parts by weight：
30-50 parts of soya bean, 10-20 parts of pears, 4-6 parts of apple, 4-8 parts of salt, 2-4 parts of mashed garlic, 2-4 parts of ginger mud, pepper powder 0.5-1
Part, 0.5-1 parts of zanthoxylum powder, 5-10 parts of white wine, 4-6 parts of fruit sauce, 3-5 parts of fermentation assistant, 300-600 parts of water.
2. juice bean fermented bean curd according to claim 1, which is characterized in that its production method is as follows：
(1) soya bean is sufficiently impregnated, soy bean milk making machine is added, water is added, is squeezed into soya-bean milk, filter out spare after bean dregs；
(2) fruit syrup is squeezed into after apple, pears being cleaned, peeled；
(3) soya-bean milk is mixed with fruit syrup, is heated to 75-85 degree, be added brine point slurry, crouching brain 10-15min, then with gauze packet
It wraps up in and squeezes into block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5-10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, fermentation assistant will be uniformly spread on thumbnail, dispersion is put in hollow out
On bamboo is flat, in the flat lower section of bamboo, there are the spaces of 5-8cm, ferment 8-10 days at a temperature of 18-25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap thumbnail；
(7) salt, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, fruit sauce, white spirit mixed is uniform, pickled material is made；
(8) thumbnail for handling step 7 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.
3. juice bean fermented bean curd according to claim 2, which is characterized in that the fermentation assistant is by the beans that filter out in step 1
Slag is made, and production method is：The bean dregs of 5 parts by weight are put into sterilized clean hermetically sealed can, 5 parts by weight are added
The water of Strong flour and 10 parts by weight, stirs evenly, and sealing, which is put in the environment of 25-30 degree, places 24 hours, adds 5 weights
The Strong flour of number and the water of 10 parts by weight to be measured, is stirred evenly, sealing, which is put in the environment of 25-30 degree, places 24 hours,
It repeats 5-6 times, can be prepared by.
4. juice bean fermented bean curd according to claim 2, it is characterised in that：The bamboo is flat will be by disinfection before use
Reason 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, take out
It dries.
5. juice bean fermented bean curd according to claim 4, which is characterized in that the disinfectant is by 10-20 parts of folium artemisiae argyi, yellow cinnamon leaf
5-10 parts, 5-10 parts of rhizoma atractylodis, 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, salt
4-8 parts, 100-150 parts of water.
6. juice bean fermented bean curd according to claim 5, it is characterised in that：The disinfectant the production method is as follows：It will Chinese mugwort
Leaf, yellow cinnamon leaf, rhizoma atractylodis clean up, and garlic, ginger are sliced, after orange peel, pomelo peel are cleaned up, fritter is cut, will end
Leaf, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, the water that one third parts by weight are added in orange peel, pomelo peel carry out small fire infusion, and
It 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, are added
Salt carries out grinding 10-15 minutes, and ground mixed serum is added in the water of infusion, then by remaining 2/3rds water
It is added, carries out second of infusion, small fire is carried out after boiling and is simmered 10-20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811033973.XA CN108902353A (en) | 2018-09-05 | 2018-09-05 | A kind of juice bean fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811033973.XA CN108902353A (en) | 2018-09-05 | 2018-09-05 | A kind of juice bean fermented bean curd |
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| CN201811033973.XA Withdrawn CN108902353A (en) | 2018-09-05 | 2018-09-05 | A kind of juice bean fermented bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680289A (en) * | 2022-04-18 | 2022-07-01 | 重庆綦丰农产品开发有限责任公司 | Juice-free fermented bean curd and preparation method thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680289A (en) * | 2022-04-18 | 2022-07-01 | 重庆綦丰农产品开发有限责任公司 | Juice-free fermented bean curd and preparation method thereof |
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Application publication date: 20181130 |