CN110063379A - A kind of preparation method of pearl shape fermented bean curd cream - Google Patents
A kind of preparation method of pearl shape fermented bean curd cream Download PDFInfo
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- CN110063379A CN110063379A CN201910453614.8A CN201910453614A CN110063379A CN 110063379 A CN110063379 A CN 110063379A CN 201910453614 A CN201910453614 A CN 201910453614A CN 110063379 A CN110063379 A CN 110063379A
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- bean curd
- fermented bean
- preparation
- fermentation
- pearl shape
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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
Abstract
The invention discloses a kind of preparation methods of pearl shape fermented bean curd cream, including following preparation steps: (1) sorting: selected color is bright and new, the unabroken bulky grain soya bean of body surface；(2) it pre-processing: selects → grinds beans → mashing off → screenings separation → slurry → dehydration embryo → to connect special bacteria through soaking bean water and carry out prior fermentation, obtain primary fermented bean curd；(3) it adds ingredient: adding the juice that water, salt, wine, wheat flour, red kojic rice powder are modulated into primary fermented bean curd in proportion and carry out secondary fermentation after being put into blender and stirred uniformly；(4) wait fermentation: fermentation time is 90 days or more, completes fermented bean curd preparation.Beneficial effects of the present invention: enabling the flavor of fermented bean curd to play to greatest extent, promotes vegetable taste and mouthfeel, mentions fresh, flavouring, colouring, covers bad smell, can also enrich the nutrition of dish, increase the edibility of dish.
Description
Technical field
The present invention relates to flavor fermented bean curd preparation technical field, in particular to a kind of preparation method of pearl shape fermented bean curd cream.
Background technique
Fermented bean curd, and divide white rot cream, preserved red beancurd, it is with soybean for a kind of Fermented bean product made of main fermenting raw materials.
Fermented bean curd has special flavor, and the taste degree of saltiness is agreeable to the taste, fresh and mellow.All things considered, color yellow fraction or red moisten light, and nothing is charred,
Without bitter peculiar smell, without mould colored impurity, sticky appropriateness, the agreeable to the taste quality of the fresh alcohol of mouthfeel is fine and smooth.
Paste flavor taste pattern with fermented bean curd aid formulation is one of common taste type, is widely used in hot and cold cuisine.It is mainly by wind
Taste flavouring fermented bean curd is separately aided with refined salt, white sugar, monosodium glutamate, sesame oil and is combined, because of the need of different dish flavors as flavor skeleton
It wants, can drink and add soy sauce, green onion ginger, pepper, Chinese prickly ash etc..The total feature of sauce fragrance type is that paste flavor is strong, salty fresh band sweet tea.Application range is more
With chicken, duck, pig, cattle and sheep and its internal organ, bean curd, rhizome gourd, fruit and vegetable, dry fruit etc. for raw material, be suitable for burn, be quick-fried, frying, viscous sugar, it is fried receive,
Sauce, the cooking methods such as salt down are at dish.
Wherein main nutrient composition: vegetable protein, polypeptide, amino acid nitrogen, reduced sugar, sodium chloride, moisture and flavor substance,
Separately containing more rich magnesium, phosphorus, calcium, iron, zinc, isoflavones and B family vitamin etc..Flavor substance: the flavor in fermented bean curd
Matter, that is, volatile compound, detection is beyond chemical combination such as 50 kinds of compounds, including esters, alcohols, acids, ketone, aldehydes, hydro carbons
Object.1. wherein esters are the flavor substances that content is most in fermented bean curd, mainly include ethyl hexanoate, ethyl valerate, ethyl caprilate with
And ethyl lactate, ethyl ester class are the important substances that beancurd preserved flavour is formed, and assign product fruity and cream fragrance, and such as: caproic acid second
Ester has strong fruity and aroma fragrance, and ethyl caprilate has brandy fragrance.Other main Esters further include: stearic
Acetoacetic ester, ethyl palmitate, ethyl linolenate etc..2. acid, for fermented food, acid not only provide tart flavour but also
Certain flavor is provided, while the still important component of the precursor of synthesizing ester compound.3. aldehyde material, including monoene
Aldehyde, two olefine aldehydrs, n-hexyl aldehyde, benzene hexanal and saturated aldehyde etc., aldehydes assign the fragrant speciality such as product faint scent, fruity and nut perfume (or spice).
But the rotten daily product of tradition be all it is block-like, as that need to be blended when use, due to being whole when blocky sufu fermentation
Block fermentation, using will appear inside and outside color inconsistent phenomenon when need to blend, separately because of sufu fermentation class product, open rear surface
It is easy meeting oxidizing blackening, influences appearance.
In order to prevent similar situation, and it is suitable for now social trend trend, our company is blended and fermented with newest
Technology produces the paste form fermented bean curd class product of similar pearl particles, promotes product entirety flavor and color more consistent, solves tradition
The use shortcoming of rotten daily product.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of preparation methods of pearl shape fermented bean curd cream.
To achieve the goals above, the technical solution of the present invention is as follows:
A kind of preparation method of pearl shape fermented bean curd cream, including following preparation steps:
(1) sorting: selected color is bright and new, the unabroken bulky grain soya bean of body surface；
(2) pre-processing: select → grind beans → mashing off → screenings separation → slurry → dehydration embryo → to connect dedicated through soaking bean water
Strain carries out prior fermentation, obtains primary fermented bean curd；
(3) it adds ingredient: adding the juice that water, salt, wine, wheat flour, red kojic rice powder are modulated into primary fermented bean curd in proportion,
After being put into blender and stirred uniformly, secondary fermentation is carried out；
(4) wait fermentation: fermentation time is 90 days or more, completes fermented bean curd preparation.
To further description of the present invention, boiled when mashing off using soymilk cooker in the step (2).
To further description of the present invention, ground when mill beans using colloid mill in the step (2).
To further description of the present invention, seperator is used when screenings separates in the step (2).
To further description of the present invention, primary fermented bean curd is granular in pearl in the step (2).
To further description of the present invention, water, salt, wine, wheat flour, red kojic rice powder ratio in the step (3) are 1:
0.3:0.3:0.5:0.5.
Compared with prior art, beneficial effects of the present invention: enabling the flavor of fermented bean curd to play to greatest extent, promotes dish
Product taste and mouthfeel mention fresh, flavouring, colouring, cover bad smell, can also enrich the nutrition of dish, increase the edible of dish
Property.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1:
A kind of preparation method of pearl shape fermented bean curd cream, including following preparation steps:
(1) sorting: selected color is bright and new, the unabroken bulky grain soya bean of body surface；
(2) pre-processing: select → grind beans → mashing off → screenings separation → slurry → dehydration embryo → to connect dedicated through soaking bean water
Strain carries out prior fermentation, obtains primary fermented bean curd；
(3) it adds ingredient: adding the juice that water, salt, wine, wheat flour, red kojic rice powder are modulated into primary fermented bean curd in proportion,
After being put into blender and stirred uniformly, secondary fermentation is carried out；
(4) wait fermentation: fermentation time is 90 days or more, completes fermented bean curd preparation.
A kind of optimal technical scheme of the present embodiment is boiled when mashing off using soymilk cooker in step (2).
A kind of optimal technical scheme of the present embodiment is ground when mill beans using colloid mill in step (2).
A kind of optimal technical scheme of the present embodiment uses seperator when screenings separation in step (2).
A kind of optimal technical scheme of the present embodiment, primary fermented bean curd is granular in pearl in step (2).
A kind of optimal technical scheme of the present embodiment, water, salt in step (3), wine, wheat flour, red kojic rice powder ratio are
1:0.3:0.3:0.5:0.5.
In the present embodiment, the fermented bean curd produced can carry out the application of following vegetable:
(1) after diluting fermented bean curd with sesame oil, sugar, monosodium glutamate, a little salt is added, is modulated into compound taste, Bulbus Allii Fistulosi is cut into section, is used
Hilt green onion section both ends, which scratch to be soaked in water, to be picked up, auxiliary in fried, roasting class, chafing dish dishes (for fermented bean curd taste dish processed).
(2) first vegetable raw material is cleaned, is then risen in vessel, added salt water to impregnate one month or so, pull out and dry again
Aqueous vapor, finally will be in raw material immersion fermented bean curd, soy sauce, white sugar, Chinese prickly ash thick gravy；One week or so time, it can be served (to salt down for sauce
Vegetable raw material).
(3) sauced meat makes, and 5000 grams of belt leather pork hind leg muscle, bones；It is divided into about wide 5 centimetres of meat piece along leg length, by cooking wine
50 grams, 200 grams of refined salt make popular after be uniformly put on meat piece and enter cylinder marinated three days (stirring halfway primary), cylinder hangs ventilation drying out
Moisture；It 500 grams of fermented bean curd, 10 grams of fragrance powder, 150 grams of brown sugar, 100 grams of fermented glutinous wine, mixes well for 10 grams of Chinese prickly ash and is applied on meat piece, enter cylinder
Salt down two days, rise cylinder hang when a ventilation dries up existing salt efflorescence (sauce salt down animal raw materials).
(4) it is added after dissipating raw material stir-fry and dilutes uniform fermented bean curd (being used for and quick-fried, stir-fry class cooperation).
(5) with it is oily first fermented bean curd is stir-fried after be added fresh soup, flavouring, investment it is fried the yellowish raw material of microcreping, color (for
Burn class cooperation).
(6) thick broad-bean sauce and other seasonings are mixed into thoroughly juice, smears or pour on needing the raw material steamed (for steams dish).
(7) oil firing is to 5-6 at warm in pot, and lower pig girth of a garment shredded meat fries addition fermented bean curd after dissipating and stir-fries, then plus salt, cooking wine, soy sauce
Fry out fragrance, mix fresh soup boil it is off the pot into (gravying with meat or vegetables poured over rice or noodles in the face for fried bean sauce processed).
(8) fermented bean curd is mainly more heart of filling processed in millet cake, and can render palatable fresh adding, and the heart of filling modulation of certain wheaten food is also used
Fermented bean curd, the micro- stir-fry of bruised ginger under oil firing, is put into ripe preserved radish cube, salt, fermented bean curd, soy sauce, the mixing off the pot that stir-fries both can be (for filling processed in pot
The heart).
Simultaneously, it should be noted that fry the oil mass of fermented bean curd, oil temperature and the duration and degree of heating and dish adds soup amount.Fry fermented bean curd oil mass to be suitable for,
Excessively, it is not easy to the colouring that stir-fries, and oil forms " protective film " on surface, is unfavorable for fermented bean curd and uniformly glues to be rolled on raw material.With oil
Also can not be very few, otherwise fermented bean curd is sticked on pot, is easily charred.Influence dish flavor.Fry fermented bean curd oil temperature it is preferably low, general 3-4 at,
High oil temperature fermented bean curd is condensed into blocks, blackening, coke, hardship at once upon cooking.Therefore, fermented bean curd stir-fries when painting, Yao Yongzhong small fire or
Pot is deviateed burner.It certainly, also can not fry excessively tender, otherwise paste flavor taste is not fried out, and color also not glow can not protrude wind
Taste.Pay attention to dish adds soup amount, adds soup too many, otherwise separates fermented bean curd with raw material, dish requirement is not achieved into.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
The above is merely preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of preparation method of pearl shape fermented bean curd cream, which is characterized in that including following preparation steps:
(1) sorting: selected color is bright and new, the unabroken bulky grain soya bean of body surface；
(2) pre-processing: select → grind beans → mashing off → screenings separation → slurry → dehydration embryo → to connect special bacteria through soaking bean water
Prior fermentation is carried out, obtains primary fermented bean curd；
(3) it adds ingredient: adding the juice that water, salt, wine, wheat flour, red kojic rice powder are modulated into primary fermented bean curd in proportion, be put into
Blender after mixing evenly, carries out secondary fermentation；
(4) wait fermentation: fermentation time is 90 days or more, completes fermented bean curd preparation.
2. a kind of preparation method of pearl shape fermented bean curd cream according to claim 1, which is characterized in that in the step (2)
It is boiled when mashing off using soymilk cooker.
3. a kind of preparation method of pearl shape fermented bean curd cream according to claim 1, which is characterized in that in the step (2)
It is ground when grinding beans using colloid mill.
4. a kind of preparation method of pearl shape fermented bean curd cream according to claim 1, which is characterized in that in the step (2)
Seperator is used when screenings separates.
5. a kind of preparation method of pearl shape fermented bean curd cream according to claim 1, which is characterized in that in the step (2)
Primary fermented bean curd is granular in pearl.
6. a kind of preparation method of pearl shape fermented bean curd cream according to claim 5, which is characterized in that in the step (3)
Water, salt, wine, wheat flour, red kojic rice powder ratio be 1:0.3:0.3:0.5:0.5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910453614.8A CN110063379A (en) | 2019-05-28 | 2019-05-28 | A kind of preparation method of pearl shape fermented bean curd cream |
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| CN201910453614.8A CN110063379A (en) | 2019-05-28 | 2019-05-28 | A kind of preparation method of pearl shape fermented bean curd cream |
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| CN110063379A true CN110063379A (en) | 2019-07-30 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273579A (en) * | 2020-09-04 | 2021-01-29 | 天津市利民调料有限公司 | Method for preparing high-fiber fermented bean curd juice by liquid fermentation method |
| CN112971036A (en) * | 2021-04-22 | 2021-06-18 | 成都国酿食品股份有限公司 | Fermented bean curd with sauce and preparation method thereof |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
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| CN1389140A (en) * | 2001-06-01 | 2003-01-08 | 侯星明 | Fermented beancurd paste and its production process |
| CN104522184A (en) * | 2014-12-26 | 2015-04-22 | 西南大学 | Color-stripe composite vegetable preserved cream and preparation method thereof |
| KR20170126194A (en) * | 2016-05-09 | 2017-11-17 | 우영기 | Manufacturing method of Bean Curd bread |
| CN107980919A (en) * | 2017-12-06 | 2018-05-04 | 安徽竞赛食品有限公司 | One kind fermentation fermented bean curd flavoring and preparation method thereof |
| CN108378136A (en) * | 2018-03-26 | 2018-08-10 | 贵州大学 | Ripe preserved bean curd sauce of a kind of less salt speed and preparation method thereof |
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2019
- 2019-05-28 CN CN201910453614.8A patent/CN110063379A/en active Pending
Patent Citations (5)
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| CN1389140A (en) * | 2001-06-01 | 2003-01-08 | 侯星明 | Fermented beancurd paste and its production process |
| CN104522184A (en) * | 2014-12-26 | 2015-04-22 | 西南大学 | Color-stripe composite vegetable preserved cream and preparation method thereof |
| KR20170126194A (en) * | 2016-05-09 | 2017-11-17 | 우영기 | Manufacturing method of Bean Curd bread |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273579A (en) * | 2020-09-04 | 2021-01-29 | 天津市利民调料有限公司 | Method for preparing high-fiber fermented bean curd juice by liquid fermentation method |
| CN112971036A (en) * | 2021-04-22 | 2021-06-18 | 成都国酿食品股份有限公司 | Fermented bean curd with sauce and preparation method thereof |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
| CN114431414B (en) * | 2022-03-02 | 2023-12-29 | 成都国酿食品股份有限公司 | Fermented bean curd composite seasoning, preparation method thereof and fermented bean curd |
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