CN112450380B - Preparation method of fragrant peanut fermented bean curd - Google Patents
Preparation method of fragrant peanut fermented bean curd Download PDFInfo
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- CN112450380B CN112450380B CN202011308086.6A CN202011308086A CN112450380B CN 112450380 B CN112450380 B CN 112450380B CN 202011308086 A CN202011308086 A CN 202011308086A CN 112450380 B CN112450380 B CN 112450380B
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Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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 application relates to the technical field of food processing, and particularly discloses a preparation method of fragrant peanut fermented bean curd, which comprises the following steps: weighing peanuts and soybeans, mixing, soaking in water at a weight ratio of the mixture to the water of 1:5, grinding, filtering, and cooking with steam to obtain mixed soybean milk; marinating the mixed soybean milk, squatting, transferring, skimming, squeezing, molding, and cutting to obtain bean curd blocks; inoculating bean curd blocks, standing at 22-28 deg.C and relative humidity of 50-70% for 38-50h to obtain bean curd blanks; layering bean curd blanks into a salt pickling barrel, wherein the weight ratio of the bean curd blanks to salt is (3-4) to 1, and pickling for 2-5 days to obtain bean curd salt blanks; preparing marinated soup, bottling the bean curd salt blank and the marinated soup, sealing, and pickling for 5-7 months to obtain fragrant peanut fermented bean curd finished products; the fermented bean curd has the advantages of enriching the taste of fermented bean curd, enriching the product types of enterprises and improving the market share of the enterprises.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a preparation method of fragrant peanut fermented bean curd.
Background
Fermented bean curd is also called fermented bean curd or fermented bean curd, which is a kind of appetizer or seasoning prepared by inoculating and fermenting white fermented bean curd blanks prepared from soybeans, pickling, adding materials, fermenting and other processes, and has delicious taste, unique flavor, fine texture and rich nutrition, and is one of the famous national traditional fermented soybean foods; the existing fermented bean curd is made of soybeans, and is single in taste and single in product type of enterprises, so that the market share of the enterprises is low.
Disclosure of Invention
In order to enrich the taste of the fermented bean curd, enrich the product types of enterprises and improve the market share of the enterprises, the application provides the preparation method of the fragrant peanut fermented bean curd.
The preparation method of the fragrant peanut fermented bean curd provided by the application adopts the following technical scheme:
in a first aspect, the application provides a preparation method of fragrant peanut fermented bean curd, which adopts the following technical scheme:
the preparation method of the fragrant peanut fermented bean curd comprises the following steps:
s1, weighing peanuts and soybeans according to a weight ratio of 2:3, mixing to obtain a mixture, soaking the mixture in water for 7-15 hours, wherein the weight ratio of the mixture to the water is 1:5, and then grinding, filtering and steaming to obtain mixed soybean milk;
s2, preparing the bean curd blocks by sequentially carrying out marinating, jellied bean curd squating, soybean milk transferring, soybean milk skimming, squeezing forming and cutting on the mixed soybean milk prepared in the S1;
s3, uniformly spraying the mucor powder on the bean curd block prepared in the step S2, and then placing the bean curd block at the temperature of 22-28 ℃ and the relative humidity of 50-70% for 38-50h to prepare a bean curd blank;
s4, layering the bean curd blanks prepared in the S3 in a salt pickling barrel, wherein the weight ratio of the bean curd blanks to salt is (3-4):1, and adding salt layer by layer to pickle for 2-5 days to prepare bean curd salt blanks;
s5, preparing marinated soup, bottling the bean curd salt blank prepared in the step S4, placing the marinated soup in the bottle, wherein the weight ratio of the marinated soup to the bean curd salt blank is 1:4, and sealing and pickling for 5-7 months to obtain the fragrant peanut fermented bean curd finished product.
By adopting the technical scheme, the peanut and the soybean are mixed according to the weight ratio of 2:3 to prepare the fermented bean curd, the peanut and the soybean are matched to ensure that the fermented bean curd has higher content of protein, fat, vitamins and mineral substances, and the peanut also contains a small amount of choline and lecithin, so that the prepared fermented bean curd can promote the metabolism of a human body, enhance the memory and has the effects of benefiting intelligence, resisting aging and prolonging life; the prepared fermented bean curd not only has strong peanut fragrance but also has the taste of fermented bean curd, so that the taste of the fermented bean curd is enriched while the product quality is ensured, the product utilization rate of enterprises is improved, the product types of the enterprises are expanded, and the market share of the enterprises is increased.
Mixing and soaking peanuts and soybeans, improving the yield of the peanuts and the soybeans to ensure that the prepared mixed soybean milk has higher nutrition, and then preparing the mixed soybean milk into bean curd blocks to ensure that the bean curd blocks have higher water content; the method comprises the following steps of uniformly spraying mucor spores on the surfaces of the bean curd blocks in a mucor suspension spraying mode, so that mucor grows uniformly, and the fermentation effect of the bean curd blocks is guaranteed; adding salt into the bean curd blank for pickling, and controlling the weight ratio of the bean curd blank to the salt to be (3-4):1, so that the prepared fermented bean curd finished product can inhibit the growth of microorganisms and has low salt content, and can not burden a body and influence the health of the body when being eaten; the fermented bean curd salted by salt is canned, and the marinating soup is added, so that the color, the fragrance and the taste of the fermented bean curd are convenient to adjust, the wine can assist the salt to inhibit the growth of microorganisms, the prepared fermented bean curd smells the fragrance of peanuts for a long time, and the peanuts have thick taste when being eaten.
Preferably, in the S4 salting process, the salting barrel is turned 180 ° every day of salting.
Through adopting above-mentioned technical scheme, the bean curd block can dewater gradually at the in-process that the salt was pickled to the bean curd blank, and moisture drives the salinity and flows down to the bottle bottom gradually for bottom bean curd block soaks in salt water, and the bean curd block salinity of middle level and top layer reduces gradually, then makes each layer fermented bean curd block taste unbalance in the salt pickling bucket easily, thereby influences the taste of fragrant peanut fermented bean curd.
The salt pickling barrel is turned over by operators in the pickling process, so that the salt solution at the bottom of the salt pickling barrel flows back to be in contact with the opening of the salt pickling barrel, the bean curd blocks originally positioned at the top layer can be soaked in the salt solution, and the dehydration of the bean curd blocks at the top layer is realized; the bean curd blocks are turned every other day, so that the bean curd blocks in contact with the salt solution are guaranteed to be good in dehydration effect, the taste of the bean curd blocks is guaranteed to be balanced and the same, the situation that the taste of the bean curd blocks at the opening of the salt pickling barrel is light and the taste of the bean curd blocks at the bottom of the salt pickling barrel is heavy is avoided, and therefore the fragrant peanut fermented bean curd after salt pickling is guaranteed to have good taste.
The in-process is pickled at the salt to the bean curd piece, the bottom bean curd piece is owing to soak in salt water for a long time, then the bottom bean curd piece dehydration effect is good, and the bean curd piece of middle level and top layer is along with the loss of salinity, its dehydration effect is relatively poor gradually, the relatively poor weight that just can make the fermented bean curd piece of dehydration effect is great, and the bottom bean curd piece bears the whole weight of middle level and top layer bean curd piece, so the bottom bean curd piece is oppressed easily and is produced cracked, thereby influence the shaping effect of bottom fermented bean curd piece.
The fermented bean curd piece is pickling the in-process and is overturn the salt pickling bucket, make salt solution can contact with the fermented bean curd piece that is close to the salt pickling bung hole, thereby guarantee that the fermented bean curd piece that is close to the salt pickling bung hole dewaters effectually, and change the atress condition of bottom fermented bean curd piece, realize the even atress of fermented bean curd piece in the salt pickling bucket, thereby guarantee that the fermented bean curd piece in the salt pickling bucket is whole complete not have cracked, cracked fermented bean curd piece salinity can further improve, thereby influence the taste of fragrant peanut fermented bean curd.
Preferably, in the step-by-step salting process of S4, the salt content in the middle of each layer of the bean curd block is higher, and the salt content in the periphery of each layer of the bean curd block is lower.
By adopting the technical scheme, after the bean curd blocks are dehydrated, the salt is dissolved by water, the salt solution gradually flows down to the bottom of the bottle, and in the soaking process, the bean curd blocks close to the inner wall of the salting barrel are in more contact with the salt solution, so that the dehydration effect of the bean curd blocks close to the inner wall of the salting barrel is good; with the middle part of each layer of bean curd piece add higher salt volume, the salt volume is lower all around, can guarantee that the bean curd piece that is located each layer of middle part dewaters effectually, and the middle part with have the difference in height all around, can form flow channel for the salt solution in the salt pickling bucket, guarantee that the salt solution is even and the bean curd piece of each position in the salt pickling bucket contacts, realize the balanced dehydration's of bean curd piece in the salt pickling bucket effect, thereby guarantee the taste of fragrant peanut fermented bean curd.
Preferably, the halogen soup in the S5 is prepared from the following raw materials in parts by weight: 70-85 parts of wine, 0.5-1 part of monosodium glutamate, 0.005-0.01 part of I + G, 1-3 parts of sucralose, 1-3 parts of yeast extract and 1-3 parts of white sugar.
By adopting the technical scheme, the wine and the yeast extract are matched, so that the protein and the nucleic acid in the yeast extract can better interact with the salt blank of the bean curd, the protein content in the fermented bean curd is improved, the nutritional value of the fermented bean curd is improved, the dehydration of fermented bean curd blocks is promoted, and the salt pickling efficiency is improved; the yeast extract, the white sugar and the sucralose are matched, so that the saccharides can be decomposed into water and carbon dioxide in the fermentation process, the carbon dioxide can promote the arginine fermentation, the arginine content in the fermented bean curd is increased, and the yeast extract, the white sugar and the sucralose are matched to improve the taste of the fermented bean curd and the durability of the fragrance of peanuts; the monosodium glutamate is matched with the I + G, so that the taste of the fermented bean curd can be better excited.
In a second aspect, the application provides a processing equipment of fragrant peanut fermented bean curd, adopts following technical scheme:
the processing equipment for the fragrant peanut fermented bean curd comprises a bottom plate, wherein a plurality of supporting plates are fixedly connected to the top of the bottom plate, barrels which are vertically arranged in the axis direction are arranged on the sides, close to each other, of the two supporting plates, two rotating shafts are fixedly connected to each barrel, the two rotating shafts on each barrel are respectively rotatably connected with the supporting plates on the two sides of the barrel, the two rotating shafts on the sides, close to each other, of the two barrels are fixedly connected together, the axis directions of the plurality of rotating shafts are coaxially arranged, a driving motor is fixedly connected to one side, far away from the barrel, of one of the two supporting plates which is farthest away, the output shaft of the driving motor is fixedly connected with the rotating shafts on the supporting plates, and the barrels can rotate in the axis direction of the rotating shafts; the top of the barrel body is provided with a barrel cover, and the barrel body is provided with a driving assembly for driving the barrel cover to be in contact with or far away from the barrel body; the salt curing barrel can be positioned in the barrel body and matched with the barrel body and the barrel cover.
Through adopting above-mentioned technical scheme, after packing into a plurality of salt pickling bucket with a plurality of bean curd blanks branch, arrange corresponding staving behind the salt pickling bucket seal in, drive assembly drive bung cooperatees with the staving top, the bung seals the salt pickling bucket in the staving, this moment, the bung is located the staving directly over, after 1 day of salt pickling, driving motor's output shaft drives and rotates with this output shaft fixed connection's pivot, this pivot drives and rotates with this pivot fixed connection's staving, thereby realize that driving motor drives a plurality of pivots and rotates along the axis direction of pivot, a plurality of pivots drive a plurality of staving and rotate 180 along the axis direction of pivot, this moment, the bung is located the staving directly under, after 1 day of pickling, driving motor drives the staving through the pivot and continues rotatory 180, this moment the bung is located the staving directly over, resume initial condition.
The barrel body drives the salting barrel to rotate, so that saturated salt water in the salting barrel can be in uniform contact with all layers of fermented bean curd blocks in the salting barrel, and the fermented bean curd blocks in the salting barrel are uniformly dehydrated, so that the fermented bean curd block forming effect is good; and the taste of the preserved beancurd block is not influenced by the salt pickling degree, and the preserved beancurd block can be uniformly contacted with saturated salt water, so that the taste of the preserved beancurd block is balanced, the condition that the taste of the preserved beancurd block at the bottle opening is lighter and the taste of the preserved beancurd block at the bottle bottom is heavier can not occur.
Preferably, the driving assembly comprises a flat plate fixedly connected to the barrel body, a supporting rod is fixedly connected to the top of the flat plate, a driving cylinder is arranged on one side, away from the barrel body, of the supporting rod, the driving cylinder is rotatably connected with the flat plate, a pull rod is arranged at the top of the barrel cover, the middle of the pull rod is rotatably connected with the supporting rod, one end of the pull rod is rotatably connected with the barrel cover, and the other end of the pull rod is rotatably connected with a piston rod of the driving cylinder.
By adopting the technical scheme, in an initial state, the barrel cover is matched with the barrel body, when the salt pickling barrel needs to be arranged in the cavity of the barrel body, the piston rod of the driving cylinder contracts, the piston rod of the driving cylinder drives one end of the pull rod to move downwards, one end of the pull rod, which is far away from the driving cylinder, drives the barrel cover to move upwards, so that the barrel cover is separated from the barrel body, then the salt pickling barrel is arranged in the cavity inside the barrel body, the piston rod of the driving cylinder returns to the initial position, the piston rod of the driving cylinder drives the barrel cover to move downwards through the pull rod, the barrel cover returns to the initial position, the barrel cover is matched with the barrel body to fix the salt pickling barrel inside the barrel body, and after the barrel body rotates 180 degrees, the salt pickling barrel falls from the inside of the barrel body; through setting up drive assembly and bung, be convenient for fix the salt pickling bucket in staving inside cavity to realize the upset of salt pickling bucket.
Preferably, the salt pickling barrel comprises a round cover and a barrel body, when the salt pickling barrel is located in the barrel body, the round cover and the barrel body are coaxially arranged, a plurality of teeth are formed in the top of the round cover along the axis direction of the round cover, and a power assembly used for driving the round cover to rotate is arranged on the barrel cover.
Through adopting above-mentioned technical scheme, every time the rotatory 180 back of salt pickling bucket, one section distance of direction rotation that power component drive dome screwed towards the dome to make the more inseparable sealing of dome on the ladle body, avoid the inside saturated salt solution of ladle body to flow from the salt pickling bucket, influence the effect of pickling of fermented bean curd piece, thereby influence the taste of fragrant peanut fermented bean curd.
Preferably, the power assembly comprises a gear horizontally arranged in the axis direction, a rotating shaft fixedly connected with the gear and a power motor fixedly connected to the barrel cover, the bottom of the barrel cover is provided with a containing groove, the gear is located in the containing groove, teeth on the gear are matched with teeth on the round cover, the gear and the rotating shaft are coaxially arranged, the rotating shaft penetrates through the barrel cover along the axis direction of the gear and is rotatably connected with the barrel cover, and the rotating shaft is fixedly connected with an output shaft of the power motor.
Through adopting above-mentioned technical scheme, after bung and staving cooperate, motor power passes through the output shaft and drives the axis direction rotation of axis of rotation along the axis of rotation, and the axis of rotation drives the gear and rotates along the axis direction of gear, and the tooth on the gear cooperatees with the tooth on the dome, and the gear can drive the dome and rotate to realize that the reinforcement of dome is sealed, avoid the inside saturated salt solution of salt pickling bucket to flow out the salt pickling bucket after the salt pickling bucket rotates.
Preferably, the bottom of the barrel cover is fixedly connected with a rubber pad, and the bottom of the rubber pad can be contacted with the outer wall of the barrel body.
Through adopting above-mentioned technical scheme, when drive assembly drove the bung downstream, the bung drove the rubber pad downstream, and when bung and staving cooperate, the bottom and the ladle body outer wall of rubber pad contact, utilize the butt of rubber pad to the ladle body outer wall, guarantee in the rotatory back of staving, inside the staving that lies in that the salt pickling bucket can stabilize, avoid the staving to rotate back salt pickling bucket and take place to rock inside the staving.
In summary, the present application has the following beneficial effects:
1. the atress condition of bottom fermented bean curd piece can be alleviated in the rotation of salt pickling in-process, slowly upset through drive assembly can avoid fermented bean curd piece to take place cracked, guarantee the integrality of fermented bean curd piece, and along with the rotation of salt pickling bucket, can guarantee the integrality of the fermented bean curd piece of salt pickling bottom of the bucket, avoid salt pickling bucket bottom fermented bean curd piece to dewater gradually, and top layer fermented bean curd piece dehydration effect is not obvious, and produce the suppression to bottom fermented bean curd piece, influence fermented bean curd piece shaping effect, thereby influence fermented bean curd piece taste.
2. The barrel body drives the salting barrel to rotate, so that saturated salt water in the salting barrel can be in uniform contact with all layers of fermented bean curd blocks in the salting barrel, and therefore, the fermented bean curd blocks in the salting barrel are uniformly dehydrated, and the fermented bean curd block forming effect is good; and the taste of the preserved beancurd block is not influenced by the salt pickling degree, and the preserved beancurd block can be uniformly contacted with saturated salt water, so that the taste of the preserved beancurd block is balanced, the condition that the taste of the preserved beancurd block at the bottle opening is lighter and the taste of the preserved beancurd block at the bottle bottom is heavier can not occur.
3. The bottled bean curd salt blank can be uniformly placed in a barrel body, and in the post-fermentation process of the bean curd salt blank, the marinated soup can be conveniently and uniformly contacted with the bean curd salt blank, so that the taste of the preserved bean curd is ensured.
Drawings
FIG. 1 is a front view of a processing apparatus according to embodiment 4 of the present application;
FIG. 2 is a schematic view of a machining apparatus embodying a connecting rod according to embodiment 4 of the present application;
FIG. 3 is a sectional view of a processing apparatus embodying a rotary shaft according to example 4 of the present application;
fig. 4 is an enlarged view of a portion a of fig. 3.
Description of reference numerals: 1. a base plate; 2. a support plate; 21. a drive motor; 3. a barrel body; 31. a rotating shaft; 32. a flat plate; 4. a drive assembly; 41. a driving cylinder; 42. a support bar; 43. a pull rod; 5. a barrel cover; 51. a rubber pad; 52. accommodating grooves; 6. a power assembly; 61. a power motor; 62. a rotating shaft; 63. a gear; 7. a salt pickling barrel; 71. a barrel body; 72. a dome; 721. and (4) teeth.
Detailed Description
The present application is described in further detail below with reference to figures 1-4 and examples.
Preparation example of marinated soup
The raw materials in the following preparation examples are all commercially available.
Preparation example 1: the marinating soup is prepared by the following method:
weighing 80kg of wine, 0.8kg of monosodium glutamate, 0.008kgI + G, 2kg of sucralose, 2kg of yeast extract and 2kg of white sugar, mixing at a rotation speed of 500r/min, stirring for 15min, and standing for 30min to obtain a marinated soup; the wine is yellow wine with a content of 15%.
Preparation example 2: the marinating soup is prepared by the following method:
weighing 75kg of wine, 0.5kg of monosodium glutamate, 0.005kgI + G, 1kg of sucralose, 1kg of yeast extract and 1kg of white sugar, mixing at a rotation speed of 500r/min, stirring for 15min, and standing for 30min to obtain a marinated soup; the wine is made of cooking wine with a content of 12%.
Preparation example 3: the marinating soup is prepared by the following method:
weighing 85kg of wine, 1kg of monosodium glutamate, 0.01kgI + G, 3kg of sucralose, 3kg of yeast extract and 3kg of white sugar, mixing at a rotation speed of 500r/min, stirring for 15min, and standing for 30min to obtain a marinated soup; the wine is rice wine with a content of 20%.
The wine includes but is not limited to cooking wine, yellow wine and rice wine.
Examples
The starting materials and equipment used in the following examples are all commonly available.
Example 1: the fragrant peanut fermented bean curd is prepared by the following steps:
s1, selecting the peanuts and the soybeans which are not rotten, weighing the peanuts and the soybeans according to the weight ratio of 2:3, mixing to obtain a mixture, soaking the mixture in water for 12 hours to obtain a mixed solution, placing the mixed solution into a pulping machine for grinding, filtering when the mixed solution is hot, and boiling the filtrate at 90 ℃ for 30min to obtain mixed soybean milk;
s2, cooling the mixed soybean milk prepared in the S1 to 70 ℃, adding a coagulant while stirring, wherein the coagulant consists of bittern and calcium carbonate in a weight ratio of 2:1.2, stopping marinating within 10min, standing for 12min, and performing jellied bean curd making to obtain the jellied bean curd; stirring uncongealed beancurd for 2min at a speed of 100r/min by using a stirring rod, pouring into a mould, squeezing out redundant yellow serofluid, squeezing and molding, and cutting into blocks of 4cm x 1.5cm to obtain bean curd blocks;
s3, uniformly spraying the mucor powder on the bean curd block prepared in the S2, standing at the temperature of 25 ℃ and the relative humidity of 60% for 42 hours, and then rubbing hairs to enable the hypha to wrap the bean curd block to prepare a bean curd blank;
s4, orderly placing the bean curd blanks prepared in the S3 into a salt pickling barrel in a layered mode, wherein the weight ratio of the bean curd blanks to salt is 3.5:1, salt is added layer by layer, the salt adding amount of each layer is balanced and uniform, the salt amount of the middle part of each layer of bean curd block is high, the salt amount of the periphery of each layer of bean curd block is low, pickling is carried out for 4 days, an operator turns over the salt pickling barrel for 180 degrees every day of pickling, and the bean curd salt blanks are prepared;
s5, bottling the bean curd salt blank prepared in the S4, putting the marinated soup prepared in the preparation example 1 into a bottle, wherein the weight ratio of the marinated soup to the bean curd salt blank is 1:4, sealing, and pickling at 28 ℃ for 6 months to obtain the fragrant peanut fermented bean curd finished product.
Example 2
S1, selecting the peanuts and the soybeans which are not rotten, weighing the peanuts and the soybeans according to the weight ratio of 2:3, mixing to obtain a mixture, soaking the mixture in water for 7 hours to obtain a mixed solution, placing the mixed solution into a pulping machine for grinding, filtering when the mixed solution is hot, and boiling the filtrate at 90 ℃ for 30 minutes to obtain mixed soybean milk;
s2, cooling the mixed soybean milk prepared in the step S1 to 70 ℃, adding a coagulant while stirring, wherein the coagulant consists of bittern and calcium carbonate in a weight ratio of 2:1.2, standing for 12min after the bittern adding is finished within 10min, and squatting for jellied bean curd to prepare jellied bean curd; stirring uncongealed beancurd for 2min at a speed of 100r/min by using a stirring rod, pouring into a mould, squeezing out redundant yellow serofluid, squeezing and molding, and cutting into blocks of 4cm x 1.5cm to obtain bean curd blocks;
s3, uniformly spraying the mucor powder on the bean curd block prepared in the S2, standing at the temperature of 22 ℃ under the relative humidity of 50% for 38 hours, and then rubbing hairs to enable the hypha to wrap the bean curd block to prepare a bean curd blank;
s4, orderly placing the bean curd blanks prepared in the S3 into a salt pickling barrel in layers, wherein the weight ratio of the bean curd blanks to salt is 3:1, salt is added layer by layer, the salt adding amount of each layer is balanced and uniform, the salt amount of the middle part of each layer of bean curd blocks is higher, the salt amount of the periphery of each layer of bean curd blocks is lower, pickling is carried out for 2 days, and an operator turns over the salt pickling barrel for 180 degrees every pickling day to prepare bean curd salt blanks;
s5, bottling the bean curd salt blank prepared in the S4, putting the marinating soup prepared in the preparation example 2 into a bottle, wherein the weight ratio of the marinating soup to the bean curd salt blank is 1:4, sealing, and pickling at 28 ℃ for 5 months to obtain the fragrant peanut fermented bean curd finished product.
Example 3
S1, selecting non-putrefactive peanuts and soybeans, weighing the peanuts and the soybeans according to a weight ratio of 2:3, mixing to obtain a mixture, soaking the mixture in water for 15 hours, wherein the weight ratio of the mixture to the water is 1:5, preparing a mixed solution, placing the mixed solution in a pulping machine for grinding, filtering while hot, and boiling the filtrate at 90 ℃ for 30 minutes to obtain mixed soybean milk;
s2, cooling the mixed soybean milk prepared in the step S1 to 70 ℃, adding a coagulant while stirring, wherein the coagulant consists of bittern and calcium carbonate in a weight ratio of 2:1.2, standing for 12min after the bittern adding is finished within 10min, and squatting for jellied bean curd to prepare jellied bean curd; stirring uncongealed beancurd for 2min at a speed of 100r/min by using a stirring rod, pouring into a mould, squeezing out redundant yellow serofluid, squeezing and molding, and cutting into blocks of 4cm x 1.5cm to obtain bean curd blocks;
s3, uniformly spraying the mucor powder on the bean curd block prepared in the S2, standing at the temperature of 28 ℃ under the relative humidity of 70% for 50 hours, and rubbing to make hypha wrap the bean curd block to prepare a bean curd blank;
s4, orderly placing the bean curd blanks prepared in the S3 into a salt pickling barrel in layers, wherein the weight ratio of the bean curd blanks to salt is 4:1, salt is added layer by layer, the salt adding amount of each layer is balanced and uniform, the salt amount of the middle part of each layer of bean curd blocks is higher, the salt amount of the periphery of each layer of bean curd blocks is lower, pickling is carried out for 5 days, and an operator turns over the salt pickling barrel for 180 degrees every pickling day to prepare bean curd salt blanks;
s5, bottling the bean curd salt blank prepared in the S4, putting the halogen soup prepared in the preparation example 3 into the bottle, wherein the weight ratio of the halogen soup to the bean curd salt blank is 1:4, and sealing and pickling for 7 months at 28 ℃ to obtain the fragrant peanut fermented bean curd finished product.
Example 4: the embodiment of the application discloses processing equipment of fragrant peanut fermented bean curd, and referring to fig. 1 and 2, the processing equipment of fragrant peanut fermented bean curd comprises a horizontally arranged bottom plate 1, the top of the bottom plate 1 is fixedly connected with a plurality of vertically arranged supporting plates 2, the supporting plates 2 are arranged along the length direction of the bottom plate 1, one side, close to each other, of each two adjacent supporting plates 2 is provided with a barrel body 3 vertically arranged in the axial direction, each barrel body 3 is fixedly connected with two rotating shafts 31, the axial direction of each rotating shaft 31 is parallel to the length direction of the bottom plate 1, the rotating shafts 31 are arranged along the length direction of the bottom plate 1, and the rotating shafts 31 are coaxially arranged; the two rotating shafts 31 on each barrel body 3 respectively penetrate through the supporting plates 2 on the two sides of the barrel body 3 and are rotatably connected with the supporting plates 2, the two rotating shafts 31 on the sides, close to each other, of the two barrel bodies 3 are fixedly connected together, one side, far away from the barrel body 3, of one supporting plate 2 of the two supporting plates 2 which is farthest away is fixedly connected with a driving motor 21, and the output shaft of the driving motor 21 is fixedly connected with the rotating shafts 31 on the supporting plates 2; the top of the barrel body 3 is provided with a barrel cover 5, and the barrel body 3 is provided with a driving assembly 4; the tub cover 5 and the tub 3 can rotate in the axial direction of the rotation shaft 31.
After a plurality of bean curd blanks are subpackaged into a plurality of salt pickling barrels 7, the salt pickling barrels 7 are sealed and then are placed in corresponding barrel bodies 3, a driving component 4 drives a barrel cover 5 to be in contact with the top of each barrel body 3, at the moment, the inner wall of each barrel body 3 is in contact with the bottom of each salt pickling barrel 7, the top of each barrel cover 5 is in contact with the top of each salt pickling barrel 7, after 1 day of salt pickling, an output shaft of a driving motor 21 drives the barrel bodies 3 to rotate 180 degrees through a plurality of rotating shafts 31, at the moment, the barrel cover 5 is located under the barrel bodies 3, after 1 day of pickling, the driving motor 21 drives the barrel bodies 3 to continue to rotate 180 degrees through the rotating shafts 31, at the moment, the barrel cover 5 is located over the barrel bodies 3, and the initial state is recovered; the operation of rotating the barrel body 3 is repeated until the curing days are over, so that the saturated salt solution in the salting barrel 7 can be ensured to be uniformly contacted with the fermented bean curd blocks in each layer in the salting barrel 7, and the fermented bean curd blocks in the salting barrel 7 are ensured to be uniformly dehydrated, so that the fermented bean curd block forming effect is good; and the taste of the preserved beancurd blocks is not influenced by the salting degree, so that the taste balance of the preserved beancurd blocks in each layer is ensured.
Referring to fig. 1 and 2, the driving assembly 4 includes a flat plate 32 fixedly connected to the barrel body 3, a supporting rod 42 fixedly connected to the top of the flat plate 32, a driving cylinder 41 disposed on one side of the supporting rod 42 away from the barrel body 3, and a pull rod 43 disposed on the top of the barrel cover 5, the flat plate 32 is horizontally disposed, the supporting rod 42 is vertically disposed, the driving cylinder 41 is rotatably connected with the flat plate 32, one end of the pull rod 43 is rotatably connected with the barrel cover 5, and the other end of the pull rod 43 is rotatably connected with a piston rod of the driving cylinder 41; the pull rod 43 is rotatably connected with the support rod 42, and a hinge point of the pull rod 43 and the support rod 42 is positioned in the middle of the pull rod 43 and close to the driving cylinder 41; when the barrel cover 5 is matched with the barrel body 3, the distance between the top of one end of the pull rod 43, which is far away from the barrel body 3, and the axis of the rotating shaft 31 is smaller than the distance between the axis of the rotating shaft 31 and the top of the bottom plate 1; the distance between the bottom of the barrel body 3 and the axis of the rotating shaft 31 is smaller than the distance between the axis of the rotating shaft 31 and the top of the bottom plate 1.
Under initial state, bung 5 cooperatees with staving 3, the piston rod that drives actuating cylinder 41 contracts, the piston rod that drives actuating cylinder 41 drives the one end downstream of pull rod 43, pull rod 43 is kept away from the one end that drives actuating cylinder 41 and is driven bung 5 upward movement, thereby make bung 5 break away from staving 3, arrange salt pickling bucket 7 in the 3 inside cavities of staving, the piston rod that drives actuating cylinder 41 gets back to initial position, the piston rod that drives actuating cylinder 41 passes through pull rod 43 and drives bung 5 downstream, initial position is got back to bung 5, bung 5 cooperatees with staving 3 and fixes salt pickling bucket 7 inside staving 3, avoid 3 rotatory 180 backs of staving, when bung 5 is located staving 3 under, salt pickling bucket 7 drops from 3 insides.
Referring to fig. 3 and 4, the salting barrel 7 comprises a round cover 72 and a barrel body 71, the barrel body 71 is in threaded connection with the round cover 72, a plurality of teeth 721 are formed in the top of the round cover 72 along the axial direction of the round cover 72, when the salting barrel 7 is located in the barrel body 3, the round cover 72, the barrel body 71, the barrel cover 5 and the barrel body 3 are coaxially arranged, a power assembly 6 is arranged on the barrel cover 5, the power assembly 6 comprises a gear 63 horizontally arranged in the axial direction, a rotating shaft 62 coaxially arranged with the gear 63 and a power motor 61 fixedly connected to the barrel cover 5, the axial direction of the gear 63 is perpendicular to the axial direction of the round cover 72, the rotating shaft 62 penetrates through the barrel cover 5 and is in rotary connection with the barrel cover 5, one end of the rotating shaft 62 is fixedly connected with the gear 63, and one end of the rotating shaft 62 far away from the gear 63 is fixedly connected with an output shaft of the power motor 61; the bottom of the barrel cover 5 is provided with a receiving groove 52, the gear 63 is positioned in the receiving groove 52, and the teeth on the gear 63 are matched with the teeth 721 on the round cover 72.
Every time after the salt curing barrel 7 rotates 180 degrees, the output shaft of the power motor 61 drives the gear 63 to rotate through the rotating shaft 62, the gear 63 drives the round cover 72 to rotate for a certain distance towards the screwing direction of the round cover 72, so that the round cover 72 is more tightly sealed on the barrel body 71, the phenomenon that saturated salt water inside the salt curing barrel 7 flows out of the salt curing barrel 7 after the salt curing barrel 7 rotates and the curing effect of preserved beancurd is influenced is avoided.
Referring to fig. 3 and 4, a rubber pad 51 is fixedly connected to the bottom of the barrel cover 5, the rubber pad 51 is arranged in an annular shape, the rubber pad 51 and the barrel cover 5 are arranged coaxially, the bottom of the rubber pad 51 is arranged in an arc shape, the bottom of the inner side of the rubber pad 51 is higher than the bottom of the outer side of the rubber pad 51, and the rubber pad 51 can be in contact with the outer wall of the barrel 71 and is matched with the outer wall of the barrel 71; when salt pickling bucket 7 is located staving 3 inside, rubber pad 51's bottom and ladle body 71 outer wall contact utilize the rubber pad 51 to the butt of ladle body 71 outer wall, be convenient for fix salt pickling bucket 7 inside staving 3, avoid staving 3 to rotate back salt pickling bucket 7 and take place to rock inside staving 3.
The implementation principle of the processing equipment for the fragrant peanut fermented bean curd in the embodiment of the application is as follows: after a plurality of bean curd blanks are subpackaged into a plurality of salt pickling barrels 7, bean curd blocks are sealed inside a barrel body 71 by rotating a round cover 72, a piston rod of a driving cylinder 41 contracts to drive one end of a pull rod 43 to move downwards, the pull rod 43 drives one end of a barrel cover 5 far away from the driving cylinder 41 to move upwards, the barrel cover 5 is separated from the barrel body 3, then the salt pickling barrels 7 are placed in the barrel body 3, the piston rod of the driving cylinder 41 returns to the initial position, the barrel cover 5 returns to the initial position to be contacted with the barrel body 3 again, the bottom of a rubber pad 51 is abutted against the outer wall of the barrel body 71, after 1 day of salt pickling, an output shaft of a driving motor 21 drives a rotating shaft 31 fixedly connected with the output shaft to rotate, the rotating shaft 31 drives the barrel body 3 fixedly connected with the rotating shaft 31 to rotate, so that the driving motor 21 drives a plurality of rotating shafts 31 to rotate along the axial direction of the rotating shaft 31, the plurality of rotating shafts 31 drive the barrel bodies 3 to rotate 180 degrees along the axial direction of the rotating shaft 31, power motor 61 drives gear 63 through axis of rotation 62 and rotates, and gear 63 drives dome 72 and rotates one end distance towards the direction that dome 72 screwed, continues to pickle 1 day after, and driving motor 21 drives a plurality of staving 3 through a plurality of pivot 31 and continues to rotate 180 and get back to initial position, and according to pickling the day, the operation of repeated rotatory staving 3 guarantees that the blocking in the salt pickling bucket 7 is effectual and the taste is balanced to guarantee that fragrant peanut fermented bean curd has better taste.
Example 4 applied to S4 in the preparation of the fragrant peanut curd in examples 1-3, after putting the bean curd raw material in the salting tub 7 and adding salt, the salting tub 7 was sealed, and the sealed salting tub 7 was placed in the apparatus of example 4 and fermented for a certain period of time to prepare a bean curd salted raw material.
Preparation example applied to comparative example
Comparative example 4: the comparative example differs from preparation example 1 in that: the yeast extract was not added to the raw materials.
Comparative example
Comparative example 1: this comparative example differs from example 1 in that:
s1, selecting the peanuts and the soybeans which are not deteriorated, weighing the peanuts and the soybeans according to the weight ratio of 1:1, mixing to obtain a mixture, soaking the mixture in water for 5 hours, wherein the weight ratio of the mixture to the water is 1:7, preparing a mixed solution, placing the mixed solution in a pulping machine for grinding, filtering while hot, and boiling the filtrate at 90 ℃ for 30 minutes to obtain the mixed soybean milk.
Comparative example 2: this comparative example differs from example 1 in that:
and S4, orderly placing the bean curd blanks prepared in the S3 into a salt pickling barrel in a layered mode, adding salt layer by layer, wherein the weight ratio of the bean curd blanks to the salt is 6:1, the salt adding amount is increased along with the increase of the layer number, the top layer content is the highest, and pickling is carried out for 4 days to obtain the bean curd salt blanks.
Comparative example 3: this comparative example differs from example 1 in that: the halogen soup prepared in preparation example 4 was used.
Comparative example 4: this comparative example differs from example 4 in that: the bean curd blanks are placed in a salting barrel and then directly placed on the top of a bottom plate for salting.
Comparative example 5: this comparative example differs from example 4 in that: the barrel cover is not provided with a power assembly.
Comparative example 6: this comparative example differs from example 4 in that: the barrel cover is not provided with a rubber pad.
Performance test
1. Detection of amino acid nitrogen content
The preparation methods of examples 1-3 and comparative examples 1-6 are respectively adopted to prepare the fragrant peanut fermented bean curd, and the detection standard of SB/T10170-2007 fermented bean curd is utilized to detect the content of amino acid nitrogen in the fragrant peanut fermented bean curd.
2. Moisture content detection
The preparation methods of examples 1-3 and comparative examples 1-6 are respectively adopted to prepare the fragrant peanut fermented bean curd, and the moisture content in the fragrant peanut fermented bean curd is detected by using the detection standard of SB/T10170-2007 fermented bean curd.
3. Salt content detection
The preparation methods of examples 1-3 and comparative examples 1-6 are respectively adopted to prepare the fragrant peanut fermented bean curd, and the salt content in the fragrant peanut fermented bean curd is detected by using the detection standard of SB/T10170-2007 fermented bean curd.
4. Sensory scoring
The preparation methods of examples 1-3 and comparative examples 1-6 are respectively adopted to prepare the fragrant peanut fermented bean curd, 90 volunteers are selected to averagely divide into 9 groups, the fragrant peanut fermented bean curd prepared in examples 1-3 and comparative examples 1-6 are respectively eaten, and the fragrant peanut fermented bean curd is respectively scored after being placed for 0 day and 30 days to be eaten, wherein the scoring standard is as follows:
7-10 minutes, namely the fermented bean curd blocks have good blocking effect, the fragrance of peanuts smells strong, and the taste of the peanuts stays in the mouth for a long time in the eating process;
4-7 minutes, namely the fermented bean curd blocks are loose, and the four corners are provided with partial scraps, so that the fragrance of peanuts is not obvious when the peanuts are smelled, and the peanut taste stays in the mouth for a short time in the eating process;
0-4 min, the fermented bean curd block is not shaped, has no peanut fragrance when smelled and has no obvious peanut taste in the eating process.
TABLE 1 detection of the properties of fragrant peanut fermented bean curd
By combining the examples 1-3 and the comparative examples 1-3 and combining the table 1, the fragrant peanut fermented bean curd prepared by the method has the advantages of higher amino acid nitrogen content, higher water content, lower test content and higher sensory score, which shows that the fragrant peanut fermented bean curd has good edible quality, abundant mouthfeel of fermented bean curd on the market, increased enterprise market share and good market prospect.
In the preparation process of the fragrant peanut fermented bean curd in the comparative example 1, peanuts and soybeans in a weight ratio of 1:1 are selected and mixed to prepare a mixture, then the mixture is placed in water for soaking for 5 hours, and the weight ratio of the mixture to the water is 1:7 to prepare a mixed solution; compared with example 1, the content of amino acid nitrogen in the fragrant peanut fermented bean curd prepared in comparative example 1 is lower than that of the fragrant peanut fermented bean curd prepared in example 1, which shows that the content of amino acid nitrogen in the fermented bean curd can be increased by adding the peanuts, and the protein in the soybeans and the peanuts can be diluted by more water during preparation of the mixed solution to be dispersed, so that the total amount of the prepared fermented bean curd is increased, and the content of amino acid nitrogen in each fermented bean curd is reduced, thereby affecting the nutritional value of the fermented bean curd.
The moisture content of the fragrant peanut fermented bean curd prepared in the comparative example 1 is higher than that of the fragrant peanut fermented bean curd prepared in the example 1, the salt content of the fragrant peanut fermented bean curd prepared in the comparative example 1 is higher than that of the fragrant peanut fermented bean curd prepared in the example 1, and the score of the fragrant peanut fermented bean curd prepared in the comparative example 1 is smaller than that of the fermented bean curd prepared in the example 1 when the fragrant peanut fermented bean curd is eaten in 0 day or 30 days, which shows that the forming effect of fermented bean curd blocks is poor due to the higher moisture content, the peanut fragrance is not obvious due to the lower addition amount of peanuts, and the peanut fragrance is not lasting after the fragrant peanut fermented bean curd is eaten.
Comparative example 2 in the process of preparing the fragrant peanut fermented bean curd, after the bean curd blank is layered and placed in the salt pickling barrel, the weight ratio of the bean curd blank to the salt is 6:1, the salt is added layer by layer, the salt adding amount is increased along with the increase of the layer number, the top layer content is the highest, and the bean curd salted blank is prepared after pickling for 4 days; compared with example 1, the content of amino acid nitrogen in the fragrant peanut fermented bean curd prepared in comparative example 2 is lower than that of the fragrant peanut fermented bean curd prepared in example 1; the moisture content of the fragrant peanut fermented bean curd prepared in the comparative example 2 is lower than that of the fragrant peanut fermented bean curd prepared in the example 1, the salt content of the fragrant peanut fermented bean curd prepared in the comparative example 2 is higher than that of the fragrant peanut fermented bean curd prepared in the example 1, and the score of the fragrant peanut fermented bean curd prepared in the comparative example 2 is lower than that of the example 1 when the fragrant peanut fermented bean curd is eaten in 0 day or 30 days, which indicates that the increase of the salt content in the salting process causes serious dehydration of fermented bean curd blocks, so that the moisture content of the fermented bean curd blocks is reduced, and the salt content of the fermented bean curd blocks is higher due to high salt content salting, so that the fermented bean curd blocks are not beneficial to human health, the forming effect of the fermented bean curd blocks is poorer due to serious dehydration, the eating mouthfeel of the fermented bean curd blocks is poorer due to high salt content, and the peanut fragrance is not obvious.
The raw material of the marinated soup in the comparative example 3 is not added with the yeast extract, and compared with the raw material of the marinated soup in the example 1, the content of amino acid nitrogen in the fragrant peanut fermented bean curd prepared in the comparative example 3 is lower than that of the fragrant peanut fermented bean curd prepared in the example 1; the moisture content of the fragrant peanut fermented bean curd prepared in the comparative example 3 is lower than that of the fragrant peanut fermented bean curd prepared in the example 1, the salt content of the fragrant peanut fermented bean curd prepared in the comparative example 3 is higher than that of the fragrant peanut fermented bean curd prepared in the example 1, and the score of the fragrant peanut fermented bean curd prepared in the comparative example 3 is smaller than that of the example 1 when the fragrant peanut fermented bean curd is eaten in 0 day or 30 days, so that the wine and the yeast extract are matched, the protein and the nucleic acid in the yeast extract can better interact with a salt blank of the bean curd, the content of amino acid nitrogen in the fermented bean curd is increased, and the nutritional value of the fermented bean curd is increased; the yeast extract, the white sugar and the sucralose are matched, the saccharides can be decomposed into water and carbon dioxide in the fermentation process, the carbon dioxide can promote the arginine fermentation, the arginine content in the fermented bean curd is increased, and the yeast extract, the white sugar and the sucralose are matched to improve the taste of the fermented bean curd and the durability of the fragrance of peanuts; the monosodium glutamate is matched with the I + G, so that the taste of the fermented bean curd can be better excited, and the smell and the taste of peanuts of the fermented bean curd can be kept for a long time.
5. Salt pickling uniformity detection test
The salt blanks of the bean curd are prepared respectively according to examples 1-3 and comparative examples 4-6, the salt blanks of the top layer (the layer close to the round cover), the middle layer (the middle part of the salting barrel) and the bottom layer (the layer contacting with the bottom part of the inner wall of the barrel body) are respectively taken for standby, and the salt content and the water content of the salt blanks of the bean curd are detected by adopting the detection standard of SB/T10170-2007 fermented bean curd.
6. Liquid outflow detection test of salt pickling barrel
The salt blanks of the bean curd are prepared by adopting the examples 1-3 and the comparative examples 4-6 respectively, the weight of the salt pickling barrel is weighed before the salt pickling barrel is placed in the barrel body after being sealed, the weight of the salt pickling barrel is weighed again after the salt pickling is finished, and the difference value of the two weights is recorded to be the liquid amount flowing out of the salt pickling barrel.
TABLE 2 salted detection table for salt blank of bean curd
As can be seen by combining examples 1-3 and comparative examples 4-6 with Table 2, the salt content and water content of the tofu salt base prepared in examples 1-3 have no major change in the top layer, middle layer or bottom layer, which means that the apparatus of example 4 is used to rotate the salting barrel during the salting process, so that the salt solution and the bean curd blocks are in contact with each other in the salting process in a balanced manner, and the dehydration of the bean curd blocks in each layer is similar, so that the salt content and water content detected by the bean curd blocks have no major change, the forming effect of the bean curd blocks is good, and the taste of the bean curd blocks in each layer is balanced.
The salt content of the bean curd salt blank prepared in the comparative example 4 is gradually increased from the top layer to the bottom layer, and the water content is gradually reduced, which shows that when the bean curd blocks in the salt pickling barrel do not rotate, the salt gradually moves downwards along with the salt pickling process, and a large amount of saturated salt solution in the salt pickling barrel is accumulated at the bottom of the bottle, so that the salt content of the bean curd blocks at the bottle opening is lower than that of the bean curd blocks at the bottle bottom, and the taste of the fragrant peanut fermented bean curd is easily influenced; the bean curd blocks positioned at the bottom of the salting barrel are longer in contact with saturated salt water, the dehydration effect is better, the moisture content of the salt blank of the bottom layer bean curd is lower than that of the salt blank of the top layer bean curd, and the poor dehydration effect easily influences the forming effect of the bean curd blocks, so that the quality of the fragrant peanut fermented bean curd is influenced.
Comparative example 5 does not set up the power component, compare in embodiment 1, flow out by liquid in the salt curing bucket of comparative example 5, the process that the bean curd piece in the salt curing bucket carries out the salt curing does not screw the dome of salt curing bucket, only screw by the manual work and make sealed effect not good easily, when the dome is located under the ladle body, the salt curing bucket is easily flowed out to the saturated salt solution in the salt curing bucket, be provided with the power component, fasten the dome, can avoid the liquid outflow salt curing bucket in the salt curing bucket.
Comparative example 6 does not have the rubber pad on the bung, compares in embodiment 1, and by liquid outflow in the salt pickling bucket of comparative example 6, it can fix the salt pickling bucket to explain the rubber pad, avoids the salt pickling bucket to take place to rock in rotatory in-process staving for liquid outflow salt pickling bucket in the salt pickling bucket.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (4)
1. The preparation method of the fragrant peanut fermented bean curd is characterized by comprising the following steps:
s1, weighing peanuts and soybeans according to a weight ratio of 2:3, mixing to obtain a mixture, soaking the mixture in water for 7-15 hours, wherein the weight ratio of the mixture to the water is 1:5, and then grinding, filtering and steaming to obtain mixed soybean milk;
s2, preparing the bean curd blocks by sequentially carrying out marinating, jellied bean curd squating, soybean milk transferring, soybean milk skimming, squeezing forming and cutting on the mixed soybean milk prepared in the S1;
s3, uniformly spraying the mucor powder on the bean curd block prepared in the step S2, and then placing the bean curd block at the temperature of 22-28 ℃ and the relative humidity of 50-70% for 38-50h to prepare a bean curd blank;
s4, layering the bean curd blanks prepared in the S3 in a salt pickling barrel, wherein the weight ratio of the bean curd blanks to salt is (3-4):1, adding salt layer by layer, the salt content in the middle of each layer of bean curd blocks is higher, the salt content around the bean curd blocks is lower, pickling for 2-5 days, and turning the salt pickling barrel 180 degrees every one day to prepare bean curd salt blanks;
s5, preparing a marinated soup, bottling the bean curd salt blank prepared in the step S4, placing the marinated soup in a bottle, wherein the weight ratio of the marinated soup to the bean curd salt blank is 1:4, and sealing and pickling for 5-7 months to obtain a fragrant peanut fermented bean curd finished product;
the method uses equipment comprising:
the novel garbage can comprises a bottom plate (1), wherein a plurality of supporting plates (2) are fixedly connected to the top of the bottom plate (1), barrel bodies (3) which are vertically arranged in the axis direction are arranged on one sides, close to each other, of the two supporting plates (2), two rotating shafts (31) are fixedly connected to each barrel body (3), the two rotating shafts (31) on each barrel body (3) are respectively and rotatably connected with the supporting plates (2) on the two sides of the barrel body (3), the two rotating shafts (31) on one sides, close to each other, of the two barrel bodies (3) are fixedly connected together, the axis directions of the plurality of rotating shafts (31) are coaxially arranged, one side, far away from the barrel body (3), of one supporting plate (2) of the two supporting plates (2) with the farthest distance is fixedly connected with a driving motor (21), the output shaft of the driving motor (21) is fixedly connected with the rotating shafts (31) on the supporting plates (2), and the barrel bodies (3) can rotate in the axis direction of the rotating shafts (31); a barrel cover (5) is arranged at the top of the barrel body (3), and a driving assembly (4) for driving the barrel cover (5) to be in contact with the barrel body (3) or to be far away from the barrel body (3) is arranged on the barrel body (3); the salt pickling barrel (7) can be positioned in the barrel body (3) and is matched with the barrel body (3) and the barrel cover (5);
the salt pickling barrel (7) comprises a round cover (72) and a barrel body (71), when the salt pickling barrel (7) is positioned in the barrel body (3), the round cover (72) and the barrel body (3) are coaxially arranged, a plurality of teeth (721) are formed in the top of the round cover (72) along the axial direction of the round cover (72), and a power assembly (6) for driving the round cover (72) to rotate is arranged on the barrel cover (5);
the power assembly (6) comprises a gear (63) horizontally arranged in the axis direction, a rotating shaft (62) fixedly connected with the gear (63) and a power motor (61) fixedly connected to the barrel cover (5), the accommodating groove (52) is formed in the bottom of the barrel cover (5), the gear (63) is located in the accommodating groove (52), teeth on the gear (63) are matched with teeth (721) on the round cover (72), the gear (63) and the rotating shaft (62) are coaxially arranged, the rotating shaft (62) penetrates through the barrel cover (5) in the axis direction of the gear (63) and is rotationally connected with the barrel cover (5), and the rotating shaft (62) is fixedly connected with an output shaft of the power motor (61).
2. The preparation method of the fragrant peanut fermented bean curd as claimed in claim 1, wherein the halogen soup in the S5 is prepared from the following raw materials in parts by weight: 70-85 parts of wine, 0.5-1 part of monosodium glutamate, 0.005-0.01 part of I + G, 1-3 parts of sucralose, 1-3 parts of yeast extract and 1-3 parts of white sugar.
3. The preparation method of the fragrant peanut fermented bean curd according to claim 1, wherein the driving assembly (4) comprises a flat plate (32) fixedly connected to the barrel body (3), a supporting rod (42) is fixedly connected to the top of the flat plate (32), a driving cylinder (41) is arranged on one side of the supporting rod (42) away from the barrel body (3), the driving cylinder (41) is rotatably connected with the flat plate (32), a pull rod (43) is arranged on the top of the barrel cover (5), the middle of the pull rod (43) is rotatably connected with the supporting rod (42), one end of the pull rod (43) is rotatably connected with the barrel cover (5), and the other end of the pull rod (43) is rotatably connected with a piston rod of the driving cylinder (41).
4. The preparation method of the fragrant peanut fermented bean curd as claimed in claim 1, wherein a rubber pad (51) is fixedly connected to the bottom of the barrel cover (5), and the bottom of the rubber pad (51) can be in contact with the outer wall of the barrel body (71).
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945830A (en) * | 1982-09-08 | 1984-03-14 | Takao Yaginuma | Cheese-like food made from tofu and miso |
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|---|---|---|---|---|
| JPH10290679A (en) * | 1997-04-17 | 1998-11-04 | Tatsuo Yamazaki | Dehydrator for soybean curd, doubled as tub for lightly pickling vegetable |
| CN202566161U (en) * | 2012-05-14 | 2012-12-05 | 莱州市食圣酿造食品有限公司 | Fermented bean curd salting device |
| CN204259733U (en) * | 2014-11-15 | 2015-04-15 | 长春市朱老六食品股份有限公司 | String wetting system in fermented bean curd curing process |
| CN107996733A (en) * | 2017-12-01 | 2018-05-08 | 吉林大学 | One cultivates peanut fermented bean curd and its production method |
| CN108523055A (en) * | 2018-01-17 | 2018-09-14 | 李柱子 | A kind of curing subsidiary agricultural products timing automatic turnover machine |
| CN109874957B (en) * | 2019-01-28 | 2023-11-28 | 武汉旭东食品有限公司 | Gap type high-pressure cooking device for seed nut food |
| CN109730261A (en) * | 2019-03-09 | 2019-05-10 | 安徽徽食食品有限公司 | Salting apparatus is used in a kind of processing of sauced meat |
| CN110583795A (en) * | 2019-09-27 | 2019-12-20 | 江西友泉食品有限公司 | Sauce-flavor fermented bean curd and preparation method thereof |
| CN211864749U (en) * | 2019-12-30 | 2020-11-06 | 新丰县万鸿农产品开发有限公司 | Even agitating unit of salt adds is pickled to vegetables |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945830A (en) * | 1982-09-08 | 1984-03-14 | Takao Yaginuma | Cheese-like food made from tofu and miso |
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