CN112401132A - Preparation method of fermented bean curd - Google Patents
Preparation method of fermented bean curd Download PDFInfo
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- CN112401132A CN112401132A CN202011184013.0A CN202011184013A CN112401132A CN 112401132 A CN112401132 A CN 112401132A CN 202011184013 A CN202011184013 A CN 202011184013A CN 112401132 A CN112401132 A CN 112401132A
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Classifications
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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
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 invention discloses a preparation method of fermented bean curd, which comprises the following steps: fermentation: cutting bean curd into 1.5-3cm square bean curd blocks, placing at intervals, and naturally fermenting in sealed environment for 12-18 days at 20-28 deg.C; soaking in wine: soaking the naturally fermented bean curd blocks in wine for 1.5-4min, and draining; seasoning: wrapping the seasoning on the surface of the bean curd block treated by soaking in wine; packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing. The method provided by the invention has the advantages of simple process and low production cost, and is suitable for industrial production; the fermented bean curd prepared by the method does not contain preservative, has good taste, high nutritional value, long shelf life and is durable in storage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of fermented bean curd.
Background
The fermented bean curd is also called fermented bean curd, is a characteristic traditional folk food which flows for thousands of years in China, comprises a plurality of varieties of red fermented bean curd, green fermented bean curd, white fermented bean curd, soy sauce fermented bean curd, flower-colored fermented bean curd and the like, can be eaten independently, and can also be used for cooking dishes with unique flavor.
Fermented bean curd, fermented soya beans and other bean products are healthy foods which are greatly appreciated by nutriologists. The raw material of the dried bean curd is a bean product with high nutritive value originally, the protein content reaches 15 to 20 percent, and the dried bean curd is equivalent to meat and contains rich calcium. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, and the vitamin content is richer. Because the phytic acid in the beans is decomposed by the microorganisms, minerals such as iron, zinc and the like which are originally low in absorption rate in the soybeans are more easily absorbed by human bodies. Meanwhile, as the microorganisms synthesize the vitamin B12 which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.
At present, various fermented bean curds on the market emerge endlessly, and manufacturers often add preservatives to the fermented bean curds or store the fermented bean curds in a water-adding and sealing manner by using ceramic jars in order to prolong the shelf life and the storage time of the fermented bean curds. However, the antiseptic is easy to cause diseases after being eaten for a long time, and the sealing mode of the ceramic jar is not favorable for the circulation and the transportation in the market.
Therefore, how to provide a preparation method of fermented bean curd which does not contain preservatives, has good taste, high nutritional value and long shelf life becomes a technical problem to be solved by technical personnel in the field.
Disclosure of Invention
In order to solve the technical problems, the invention provides the preparation method of the fermented bean curd, which has simple process and low production cost and is suitable for industrial production; the fermented bean curd prepared by the method does not contain a preservative, has good taste, high nutritional value and long shelf life, and is durable to store.
The invention discloses a preparation method of fermented bean curd, which comprises the following steps:
fermentation: cutting bean curd into 1.5-3cm square bean curd blocks, placing at intervals, and naturally fermenting in sealed environment for 12-18 days at 20-28 deg.C;
soaking in wine: soaking the naturally fermented bean curd blocks in wine for 1.5-4min, and draining;
seasoning: wrapping the flavoring on the surface of the bean curd block treated by soaking in wine,
the seasoning comprises the following raw materials in parts by weight: 25-45 parts of pepper, 20-30 parts of tsaoko amomum fruits, 5-10 parts of cassia bark, 13-22 parts of sand ginger, 20-28 parts of star anise, 8-15 parts of murraya paniculata, 15-26 parts of allspice, 5-10 parts of dried orange peel, 8-14 parts of round cardamom, 10-15 parts of fructus amomi, 3-8 parts of fennel, 3-8 parts of lemon leaves, 2-5 parts of mint, 5-10 parts of purple perilla, 12-23 parts of sesame, 2-5 parts of rosemary, 3-8 parts of thyme, 5-10 parts of white granulated sugar and 20-30 parts of edible salt;
packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing.
Preferably, the seasoning comprises the following raw materials in parts by weight: 30-40 parts of pepper, 20-25 parts of tsaoko amomum fruits, 6-8 parts of cassia bark, 18-22 parts of sand ginger, 23-27 parts of star anise, 8-15 parts of groundsel, 15-22 parts of allspice, 5-8 parts of dried orange peel, 8-12 parts of round cardamom, 10-13 parts of sand kernel, 3-6 parts of fennel, 5-8 parts of lemon leaves, 2-5 parts of mint, 8-10 parts of purple perilla, 16-23 parts of sesame, 2-5 parts of rosemary, 3-8 parts of thyme, 8-10 parts of white granulated sugar and 25-30 parts of edible salt.
Preferably, the preparation method of the seasoning comprises the following steps: pulverizing fructus Zanthoxyli, fructus Tsaoko, cortex Cinnamomi Japonici, rhizoma Kaempferiae, fructus Anisi Stellati, herba Senecionis Scandentis, fructus Citri Sarcodactylis, pericarpium Citri Tangerinae, fructus Amomi rotundus, fructus Amomi, fructus Foeniculi, folium Citri Limoniae, herba Menthae, Perillae herba, semen Sesami, herba Rosmarini officinalis, herba Thymi vulgaris, white sugar, and edible salt, and mixing.
Preferably, the concoction oil comprises the following raw materials in parts by weight: 800 parts of salad oil, 20-40 parts of garlic, 20-40 parts of green Chinese onion, 60-80 parts of celery, 40-60 parts of citronella, 15-25 parts of fennel, 20-30 parts of galangal, 20-30 parts of sesame, 50-80 parts of dried pepper and 25-50 parts of old ginger.
Preferably, the concoction oil comprises the following raw materials in parts by weight: 800 parts of salad oil, 35-40 parts of garlic, 30-40 parts of green Chinese onion, 60-80 parts of celery, 40-50 parts of citronella, 15-20 parts of fennel, 20-25 parts of galangal, 23-30 parts of sesame, 60-80 parts of dried pepper and 35-50 parts of old ginger.
Preferably, the salad oil is one or more of soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
Preferably, the preparation method of the prepared oil comprises the following steps:
cleaning rhizoma Zingiberis recens, Bulbus Allii, herba Alii Fistulosi, and herba Apii Graveolentis, draining off water, adding into salad oil, heating, and decocting for 30-60 min;
filtering to obtain filter residue and filtered oil;
and (3) soaking the citronella, the fennel, the galangal, the sesame and the dried hot pepper in the filtered oil for 2-5 hours, standing, and taking clear oil on the upper layer to obtain the prepared oil.
Preferably, in the wine soaking treatment process, the wine is kaoliang spirit.
Preferably, the degree of the kaoliang spirit is 45-55 degrees.
The invention has the beneficial effects that: the fermented bean curd prepared by the invention has the advantages of fine and smooth texture, moderate hardness, soft fragrance, mellow taste, rich nutrition, capability of promoting appetite and helping digestion, no preservative and long storage period.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example 1
A preparation method of fermented bean curd comprises the following steps:
fermentation: cutting bean curd into 1.5cm square bean curd blocks, placing at intervals, and naturally fermenting in a sealed environment for 18 days at 22 deg.C;
soaking in wine: soaking the naturally fermented bean curd blocks in 50% (v/v) Chinese liquor for 2min, and draining;
seasoning: wrapping the seasoning on the surface of the bean curd block treated by soaking in wine;
packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing.
Specifically, the seasoning comprises the following raw materials in parts by weight: 45 parts of pepper, 30 parts of tsaoko amomum fruits, 5 parts of cassia bark, 13 parts of sand ginger, 20 parts of star anise, 8 parts of murraya paniculata, 15 parts of allspice, 8 parts of dried orange peel, 12 parts of cardamom, 12 parts of sand kernel, 6 parts of fennel, 6 parts of lemon leaves, 3 parts of mint, 7 parts of purple perilla, 18 parts of sesame, 5 parts of rosemary, 6 parts of thyme, 8 parts of white granulated sugar and 27 parts of edible salt;
the preparation method of the seasoning comprises the following steps: pulverizing fructus Zanthoxyli, fructus Tsaoko, cortex Cinnamomi Japonici, rhizoma Kaempferiae, fructus Anisi Stellati, herba Senecionis Scandentis, fructus Amomi rotundus, pericarpium Citri Tangerinae, fructus Amomi, fructus Foeniculi, folium Citri Limoniae, herba Menthae, Perillae herba, semen Sesami, herba Rosmarini officinalis, herba Blumeae Balsamiferae, white sugar and edible salt, and mixing.
Specifically, the blending oil comprises the following raw materials in parts by weight: 800 parts of soybean salad oil, 40 parts of garlic, 40 parts of green Chinese onion, 80 parts of celery, 60 parts of citronella, 25 parts of fennel, 30 parts of galangal, 30 parts of sesame, 50 parts of dried pepper and 25 parts of old ginger;
the preparation method of the prepared oil comprises the following steps: cleaning rhizoma Zingiberis recens, Bulbus Allii, herba Alii Fistulosi, and herba Apii Graveolentis, draining off water, adding into salad oil, heating and decocting for 30 min; filtering to obtain filter residue and filtered oil; and (3) soaking the citronella, the fennel, the galangal, the sesame and the dried chili in the filtered oil for 3 hours, standing, and taking the upper clear oil to obtain the prepared oil.
Example 2
A preparation method of fermented bean curd comprises the following steps:
fermentation: cutting bean curd into 3cm square bean curd blocks, placing at intervals, and naturally fermenting in a sealed environment for 16 days at 25 deg.C;
soaking in wine: soaking the naturally fermented bean curd blocks in 45% (v/v) kaoliang wine for 4min, and draining;
seasoning: wrapping the seasoning on the surface of the bean curd block treated by soaking in wine;
packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing.
Specifically, the seasoning comprises the following raw materials in parts by weight: 35 parts of pepper, 24 parts of tsaoko amomum fruits, 7 parts of cassia bark, 20 parts of sand ginger, 25 parts of star anise, 13 parts of murraya paniculata, 18 parts of allspice, 6 parts of dried orange peel, 10 parts of cardamom, 12 parts of sand kernel, 5 parts of fennel, 7 parts of lemon leaves, 3 parts of mint, 9 parts of purple perilla, 18 parts of sesame, 3 parts of fan-shinyleaf thyme, 9 parts of white granulated sugar and 27 parts of edible salt;
the preparation method of the seasoning comprises the following steps: pulverizing fructus Zanthoxyli, fructus Tsaoko, cortex Cinnamomi Japonici, rhizoma Kaempferiae, fructus Anisi Stellati, herba Senecionis Scandentis, fructus Amomi rotundus, pericarpium Citri Tangerinae, fructus Amomi, fructus Foeniculi, folium Citri Limoniae, herba Menthae, Perillae herba, semen Sesami, herba Rosmarini officinalis, herba Blumeae Balsamiferae, white sugar and edible salt, and mixing.
Specifically, the blending oil comprises the following raw materials in parts by weight: 750 parts of rapeseed salad oil and rice bran salad oil, 37 parts of garlic, 33 parts of green Chinese onion, 66 parts of celery, 45 parts of citronella, 23 parts of fennel, 24 parts of galangal, 27 parts of sesame, 68 parts of dry pepper and 48 parts of old ginger;
the preparation method of the prepared oil comprises the following steps: cleaning rhizoma Zingiberis recens, Bulbus Allii, herba Alii Fistulosi, and herba Apii Graveolentis, draining off water, adding into salad oil, heating, and decocting for 45 min; filtering to obtain filter residue and filtered oil; and (3) soaking the citronella, the fennel, the galangal, the sesame and the dried chili in the filtered oil for 4 hours, standing, and taking the upper clear oil to obtain the prepared oil.
Example 3
A preparation method of fermented bean curd comprises the following steps:
fermentation: cutting bean curd into 2.5cm square bean curd blocks, placing at intervals, and naturally fermenting in sealed environment for 14 days at 28 deg.C;
soaking in wine: soaking the naturally fermented bean curd blocks in wine for 2.5min, and draining;
seasoning: wrapping the seasoning on the surface of the bean curd block treated by soaking in wine;
packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing.
Specifically, the seasoning comprises the following raw materials in parts by weight: 33 parts of pepper, 26 parts of tsaoko amomum fruits, 6 parts of cassia bark, 15 parts of sand ginger, 27 parts of anise, 11 parts of murraya paniculata, 26 parts of allspice, 10 parts of dried orange peel, 8 parts of cardamom, 10 parts of sand kernel, 8 parts of fennel, 6 parts of lemon leaves, 3 parts of mint, 7 parts of purple perilla, 17 parts of sesame, 4 parts of rosemary, 6 parts of thyme, 8 parts of white granulated sugar and 29 parts of edible salt;
the preparation method of the seasoning comprises the following steps: pulverizing fructus Zanthoxyli, fructus Tsaoko, cortex Cinnamomi Japonici, rhizoma Kaempferiae, fructus Anisi Stellati, herba Senecionis Scandentis, fructus Amomi rotundus, pericarpium Citri Tangerinae, fructus Amomi, fructus Foeniculi, folium Citri Limoniae, herba Menthae, Perillae herba, semen Sesami, herba Rosmarini officinalis, herba Blumeae Balsamiferae, white sugar and edible salt, and mixing.
Specifically, the blending oil comprises the following raw materials in parts by weight: 650 parts of cottonseed salad oil, sunflower seed salad oil and peanut salad oil, 30 parts of garlic, 30 parts of green Chinese onion, 65 parts of celery, 58 parts of citronella, 15 parts of fennel, 20 parts of galangal, 30 parts of sesame, 80 parts of dried pepper and 50 parts of old ginger.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same or similar parts in the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A preparation method of fermented bean curd is characterized by comprising the following steps:
fermentation: cutting bean curd into 1.5-3cm square bean curd blocks, placing at intervals, and naturally fermenting in sealed environment for 12-18 days at 20-28 deg.C;
soaking in wine: soaking the naturally fermented bean curd blocks in wine for 1.5-4min, and draining;
seasoning: wrapping the flavoring on the surface of the bean curd block treated by soaking in wine,
the seasoning comprises the following raw materials in parts by weight: 25-45 parts of pepper, 20-30 parts of tsaoko amomum fruits, 5-10 parts of cassia bark, 13-22 parts of sand ginger, 20-28 parts of star anise, 8-15 parts of murraya paniculata, 15-26 parts of allspice, 5-10 parts of dried orange peel, 8-14 parts of round cardamom, 10-15 parts of fructus amomi, 3-8 parts of fennel, 3-8 parts of lemon leaves, 2-5 parts of mint, 5-10 parts of purple perilla, 12-23 parts of sesame, 2-5 parts of rosemary, 3-8 parts of thyme, 5-10 parts of white granulated sugar and 20-30 parts of edible salt;
packaging: and immersing the seasoned bean curd blocks in the prepared oil, and sealing and storing.
2. The preparation method of fermented bean curd according to claim 1, wherein the seasoning comprises the following raw materials in parts by weight: 30-40 parts of pepper, 20-25 parts of tsaoko amomum fruits, 6-8 parts of cassia bark, 18-22 parts of sand ginger, 23-27 parts of star anise, 8-15 parts of murraya paniculata, 15-22 parts of allspice, 5-8 parts of dried orange peel, 8-12 parts of round cardamom, 10-13 parts of fructus amomi, 3-6 parts of fennel, 5-8 parts of lemon leaves, 2-5 parts of mint, 8-10 parts of purple perilla, 16-23 parts of sesame, 2-5 parts of rosemary, 3-8 parts of thyme, 8-10 parts of white granulated sugar and 25-30 parts of edible salt.
3. The method for preparing fermented bean curd according to claim 1 or 2, wherein the method for preparing the seasoning comprises: pulverizing fructus Zanthoxyli, fructus Tsaoko, cortex Cinnamomi Japonici, rhizoma Kaempferiae, fructus Anisi Stellati, herba Senecionis Scandentis, fructus Citri Sarcodactylis, pericarpium Citri Tangerinae, fructus Amomi rotundus, fructus Amomi, fructus Foeniculi, folium Citri Limoniae, herba Menthae, Perillae herba, semen Sesami, herba Rosmarini officinalis, herba Thymi vulgaris, white sugar, and edible salt, and mixing.
4. The preparation method of fermented bean curd according to claim 1, wherein the prepared oil comprises the following raw materials in parts by weight: 800 parts of salad oil, 20-40 parts of garlic, 20-40 parts of green Chinese onion, 60-80 parts of celery, 40-60 parts of citronella, 15-25 parts of fennel, 20-30 parts of galangal, 20-30 parts of sesame, 50-80 parts of dry pepper and 25-50 parts of old ginger.
5. The preparation method of fermented bean curd according to claim 4, wherein the prepared oil comprises the following raw materials in parts by weight: 800 parts of salad oil, 35-40 parts of garlic, 30-40 parts of green Chinese onion, 60-80 parts of celery, 40-50 parts of citronella, 15-20 parts of fennel, 20-25 parts of galangal, 23-30 parts of sesame, 60-80 parts of dry pepper and 35-50 parts of old ginger.
6. The method for preparing fermented bean curd according to claim 4 or 5, wherein the salad oil is one or more of soybean salad oil, rapeseed salad oil, rice bran salad oil, cotton seed salad oil, sunflower seed salad oil and peanut salad oil.
7. The method for preparing fermented bean curd according to claim 4 or 5, wherein the preparation method of the formulated oil comprises the following steps:
cleaning rhizoma Zingiberis recens, Bulbus Allii, herba Alii Fistulosi, and herba Apii Graveolentis, draining off water, adding into salad oil, heating and decocting for 30-60 min;
filtering to obtain filter residue and filtered oil;
and (3) soaking the citronella, the fennel, the galangal, the sesame and the dried hot pepper in the filtered oil for 2-5 hours, standing, and taking clear oil on the upper layer to obtain the prepared oil.
8. The method for preparing fermented bean curd according to claim 1, wherein the wine is kaoliang spirit during the wine soaking process.
9. The method for preparing fermented bean curd according to claim 8, wherein the sorghum liquor has a degree of 45 to 55 degrees.
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| CN103355431A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil fermented bean curd |
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