CN112586670A - Processing method of strong-smelling preserved bean curd sauce - Google Patents
Processing method of strong-smelling preserved bean curd sauce Download PDFInfo
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- CN112586670A CN112586670A CN202011443100.3A CN202011443100A CN112586670A CN 112586670 A CN112586670 A CN 112586670A CN 202011443100 A CN202011443100 A CN 202011443100A CN 112586670 A CN112586670 A CN 112586670A
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- 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 processing method of fermented bean curd sauce, and aims to overcome the defect that no fermented bean curd sauce product exists at present. The invention comprises the following steps: a. fermenting, namely soaking the processed bean curd blocks into a fermenting tank for fermentation treatment until the bean curd blocks have obvious fermentation odor; b. flushing and draining, fishing out the fermented smelly bean curd blocks, washing with clear water until no obvious fermentation mucilage is on the surface, and draining for later use; c. seasoning and stirring, namely placing the strong-smelling preserved bean curd blocks into a stirring container, adding seasonings comprising white granulated sugar, monosodium glutamate, soy sauce and vegetable oil, and stirring the mixture into pasty strong-smelling preserved bean curd sauce; d. vacuum packaging, namely vacuum packaging the strong-smelling fermented bean curd sauce; e. and (4) sterilizing, namely sterilizing the packed strong-smelling fermented bean curd sauce at high temperature. The fermented bean curd sauce is prepared by directly adopting fermented bean curd as a raw material in the processing process, can be matched with other foods to be eaten together, has various eating modes, good taste and convenient carrying, and can be taken at any time when being eaten.
Description
Technical Field
The invention relates to a processing technology of a bean curd product, in particular to a processing method of a strong-smelling fermented bean curd sauce.
Background
The strong-smelling preserved bean curd is a traditional food in China, has been documented for making strong-smelling preserved bean curd in Qingchao, Kangxi and Xian years, and is popular with the public all the time. The stinky tofu is one of traditional Chinese soybean fermented bean products, has the characteristics of smelling stinky and smelling fragrant after eating, and is mainly characterized in that a part of sulfhydryl and amino of protein are released in the fermentation process to generate sulfur stinky and ammonia stinky, but the stinky odor of sulfide is mainly generated, and meanwhile, a large amount of alanine in the stinky tofu shows unique sweet taste and ester fragrance. Modern research results show that the digestion rate of the soybean protein is greatly improved due to the decomposition of the protein into amino acid and the like in the fermentation process of the strong-smelling preserved bean curd.
Although the existing strong-smelling preserved bean curd has various preparation methods and various tastes so as to meet the eating requirements of various crowds, no strong-smelling preserved bean curd sauce product is available in the market at present. For example, chinese patent publication No. CN 109998090a discloses a strong-smelling preserved bean curd sauce and a preparation method thereof, wherein a specially-made seasoning powder and oil are adopted, the seasoning powder is prepared by frying and seasoning a plurality of spice powders such as star anise powder, spice leaf powder and the like at a high temperature to prepare the sauce, and the sauce is coated on a fried and cooked strong-smelling preserved bean curd blank to eat, so that the sauce has unique taste, cleanness, sanitation and rich nutrition. The method is essentially used for preparing dipping sauce of edible fried strong-smelling preserved bean curd, and the strong-smelling preserved bean curd is not directly processed into the strong-smelling preserved bean curd sauce by taking the strong-smelling preserved bean curd as a raw material.
Disclosure of Invention
In order to overcome the defects, the invention provides the processing method of the strong-smelling preserved bean curd sauce, which directly adopts strong-smelling preserved bean curd as the raw material to process a strong-smelling preserved bean curd sauce product, can be matched with other foods to eat, has various eating modes, good taste and convenient carrying, can be taken at any time when being eaten, does not need to be made for a long time, and is convenient to eat.
In order to solve the technical problems, the invention adopts the following technical scheme: a processing method of fermented bean curd sauce comprises the following steps: a. fermenting, namely soaking the processed bean curd blocks into a fermenting tank for fermentation treatment until the bean curd blocks have obvious fermentation odor; b. flushing and draining, fishing out the fermented smelly bean curd blocks, washing with clear water until no obvious fermentation mucilage is on the surface, and draining for later use; c. seasoning and stirring, namely placing the strong-smelling preserved bean curd blocks into a stirring container, adding seasonings comprising white granulated sugar, monosodium glutamate, soy sauce and vegetable oil, and stirring the mixture into pasty strong-smelling preserved bean curd sauce; d. vacuum packaging, namely vacuum packaging the strong-smelling fermented bean curd sauce; e. and (4) sterilizing, namely sterilizing the packed strong-smelling fermented bean curd sauce at high temperature.
The fermented bean curd sauce is prepared by directly adopting fermented bean curd as a raw material, and the fermented bean curd sauce is matched with other foods for eating and has good taste. The mud-shaped fermented bean curd sauce is convenient to dip. Vacuum packaging is adopted, so that filling and sealing are facilitated, and the shelf life is prolonged. After high-temperature sterilization treatment, the product can be stored at normal temperature and can be eaten instantly after being unpacked. The fermented bean curd sauce is prepared by directly adopting fermented bean curd as a raw material in the processing process of the fermented bean curd sauce, can be matched with other foods to be eaten together, has various eating modes, good taste and convenient carrying, can be taken at any time when being eaten, does not need to be made for a long time, and is convenient to eat.
Preferably, the weight parts of the stinky tofu pieces and the seasonings in the step c are as follows: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce and 15-25 parts of vegetable oil. The original-taste strong-smelling fermented bean curd sauce processed according to the proportion has good taste.
Preferably, the cumin powder, the spices, the barbecue oil and the edible essence are added into the seasonings in the step c and stirred together to prepare the charcoal roasted stinky tofu sauce. The seasoning is added to increase the taste of the strong-smelling preserved bean curd sauce, so that the requirements of eaters who like charcoal roasted flavor are met.
Preferably, the weight parts of the stinky tofu pieces and the seasonings in the step c are as follows: 100 parts of smelly bean curd, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.2-0.5 part of cumin powder, 0.1-0.3 part of spice, 2-5 parts of barbecue oil and 0.05-0.1 part of edible essence. The charcoal roasted strong-smelling fermented bean curd sauce product processed according to the proportion has good taste.
Preferably, the hot pepper, the spices, the hot oil and the edible essence are added into the seasonings in the step c and stirred together to prepare the hot and spicy fermented bean curd sauce. The seasoning is added to increase the taste of the strong-smelling preserved bean curd sauce, so that the requirements of eaters who like hot and spicy taste are met.
Preferably, the weight parts of the stinky tofu pieces and the seasonings in the step c are as follows: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.5-1 part of pepper, 0.1-0.3 part of spice, 2-5 parts of spicy oil and 0.05-0.1 part of edible essence. The spicy fermented bean curd sauce processed according to the proportion has good taste.
Preferably, the bean curd blocks are processed before the step a, and the processing of the bean curd blocks comprises material selection, soaking, cleaning, pulp grinding, pulp boiling, pulp curdling, prying, embryo scratching, white discharging and air drying;
selecting materials, namely selecting soybeans which are full in grains, uniform in grain size, free of mildew and impurities as raw materials;
soaking: soaking soybeans in cold water according to a proportion until the soybeans have no hard core;
cleaning: firstly, draining water for soaking soybeans, and then washing the soybeans with clean water;
grinding: grinding the soaked soybeans into thick liquid, circularly centrifuging the thick liquid at a high speed, and throwing bean dregs out to obtain soybean milk;
boiling the soybean milk: guiding the raw soybean milk into a soybean milk cooking tank for fully cooking;
curdling: curdling by taking a gypsum solution as a coagulant, adding the coagulant while stirring until the slurry is uniform and flocculent tofu pudding, and sealing the slurry;
pressing and prying: breaking the bean curd, putting wrapping cloth into the mold, pouring the bean curd jelly into the wrapping cloth, folding, prying and pressing to form a bean curd blank;
embryo scratching: taking out the pressed bean curd embryo, cutting the embryo, and cutting into bean curd blocks;
and (3) whitening: putting the bean curd blocks in a hot water tunnel for discharging white;
and (3) blowing and airing: and placing the white bean curd blocks on a turnover frame for cooling for later use.
The method has the advantages of good quality of the bean curd block, and is beneficial to ensuring the quality of the processed strong-smelling bean curd sauce product.
Preferably, before the step c, the odor bean curd blocks after being flushed and drained are screened, hard odor bean curd blocks are removed, the screening process is performed on a screening mechanism, the screening mechanism comprises a conveyor belt, a material carrying tank, a pushing assembly and protection plates arranged on two sides of the conveyor belt, the material carrying tank is arranged below one end of the conveyor belt, a plurality of screening plates are arranged between the two protection plates, a discharging space is arranged between every two adjacent screening plates, the lower ends of the screening plates are close to the surface of the conveyor belt, a mounting plate is connected between the two protection plates, the screening plates comprise a fixing plate and a deflection plate, the deflection plate is hinged to the front end of the fixing plate, a rotating pin is arranged on the deflection plate, a positioning spring is arranged between the rotating pin and the mounting plate, a detection wheel is arranged on the rotating pin, a sensing area is arranged on the outer wall of the detection wheel, and a; the pushing assembly comprises a transverse pushing unit and a longitudinal pushing unit, the transverse pushing unit comprises a transverse piston cylinder and a plurality of push rods which are arranged in one-to-one correspondence with the discharging intervals, the push rods are all connected with telescopic rods of the transverse piston cylinder, the end parts of the push rods are connected with pushing heads, and the pushing heads can be inserted into the discharging intervals; the longitudinal pushing unit is arranged close to the front end of the screening plate and comprises a longitudinal piston cylinder, a push plate and a blanking plate, the push plate is connected with a telescopic rod of the longitudinal piston cylinder, the longitudinal piston cylinder is arranged on one protection plate, the blanking plate is arranged on the other protection plate, and the blanking plate is arranged opposite to the push plate; when the stinky tofu blocks are screened, the stinky tofu blocks are placed on a conveying belt, the stinky tofu blocks are positioned along with a screening plate of the conveying belt, and the soft stinky tofu blocks are cut off by the screening plate and then directly fall into a material carrying pool after passing through a discharging interval; when the stinky tofu block with a hard core is encountered, the hard core position of the stinky tofu block cannot be cut off by the selection plate, the deflection plate is pushed to deflect along with the forward conveying of the stinky tofu block, the sensing area on the detection wheel rotates to the position corresponding to the detector, the conveyor belt stops when the detector detects a signal of the sensing area, the transverse piston cylinder and the longitudinal piston cylinder are sequentially started, the transverse piston cylinder drives the push rod to move transversely, the push head is inserted into the discharging interval to push the stinky tofu in the discharging interval backwards, the discharging interval is pushed away, the longitudinal piston cylinder drives the push plate to move longitudinally, and the stinky tofu pushed away from the discharging interval is longitudinally pushed onto the discharging plate; and then the transverse piston cylinder and the longitudinal piston cylinder return, and the conveyor belt is started to continue working.
The strong-smelling preserved bean curd blocks are screened by the screening mechanism, the hard strong-smelling preserved bean curd blocks are removed, soft strong-smelling preserved bean curd falling into the material carrying pool is guaranteed, the soft strong-smelling preserved bean curd blocks are cut off by the screening plate to form fragments, and the fragments are stirred with seasonings in the stirrer, so that the strong-smelling preserved bean curd is stirred into a mud shape more easily. The strong-smelling preserved bean curd with hard core is caused by incomplete fermentation, and the taste is not good. The method has the advantages that the hard stinky tofu pieces are removed, the quality of the stinky tofu sauce product is guaranteed, the taste is guaranteed, and the problem that the processed stinky tofu sauce product cannot meet the quality requirement due to the existence of the hard stinky tofu pieces is avoided.
Preferably, a positioning sleeve is installed on the installation plate, a semicircular annular positioning convex strip is arranged on the outer wall of the rotating pin, the rotating pin is in adaptive connection with the positioning sleeve, a positioning convex block is arranged on the inner wall of the positioning sleeve, and positioning springs are installed between the two ends of the positioning convex strip and the positioning convex block.
The structure enables the rotating pin to be positioned by the positioning spring in clockwise and anticlockwise rotating directions, so that the reliable positioning of the deflection plate is ensured, and the deflection plate can deflect forwards and reversely.
Preferably, the outer surface of the conveyor belt is provided with a plurality of pushing convex strips at equal intervals. The arrangement of the pushing convex strips ensures that soft bean curd blocks on the conveyor belt can pass through the screening plate.
Compared with the prior art, the invention has the beneficial effects that: (1) the fermented bean curd sauce is prepared by directly adopting fermented bean curd as a raw material in the processing process, can be eaten together with other foods, has various eating modes, good mouthfeel and convenient carrying, can be taken at any time when being eaten, does not need to be made for a long time, and is convenient to eat; (2) the raw materials of the strong-smelling preserved bean curd are selected in the processing process of the strong-smelling preserved bean curd, hard and soft preserved bean curd blocks are removed, and the quality of products is favorably ensured.
Drawings
Fig. 1 is a schematic diagram of the selection mechanism of the present invention;
fig. 2 is a schematic view of a connection structure of a selection panel of the present invention;
FIG. 3 is a schematic view of a coupling structure of the rotation pin of the present invention;
in the figure: 1. the device comprises a conveying belt, 2, a material loading pool, 3, a protection plate, 4, a selection plate, 5, a discharging interval, 6, a mounting plate, 7, a fixing plate, 8, a deflection plate, 9, a rotating pin, 10, a positioning spring, 11, a detection wheel, 12, a detector, 13, a transverse piston cylinder, 14, a push rod, 15, a pushing head, 16, a longitudinal piston cylinder, 17, a push plate, 18, a blanking plate, 19, a stinky bean curd block, 20, a positioning sleeve, 21, a positioning convex strip, 22, a positioning convex block, 23, a pushing convex strip, 24 and a material guide plate.
Detailed Description
The technical scheme of the invention is further described in detail by the following specific embodiments in combination with the attached drawings:
example 1: a processing method of fermented bean curd sauce comprises the following steps: a. fermenting, namely soaking the processed bean curd blocks into a fermenting tank for fermentation treatment until the bean curd blocks have obvious fermentation odor; b. flushing and draining, fishing out the fermented smelly bean curd blocks, washing with clear water until no obvious fermentation mucilage is on the surface, and draining for later use; c. seasoning and stirring, namely placing the strong-smelling preserved bean curd blocks into a stirring container, adding seasonings comprising white granulated sugar, monosodium glutamate, soy sauce and vegetable oil, and stirring the mixture into pasty strong-smelling preserved bean curd sauce; d. vacuum packaging, namely performing vacuum packaging on the fermented bean curd sauce, wherein the vacuum packaging mode is vacuum nitrogen-filled packaging, and the specification is 25-35 g per bag; e. and (4) sterilizing, namely sterilizing the packaged strong-smelling fermented bean curd sauce at the high temperature of 121 ℃ for 20 minutes.
The weight parts of the stinky tofu blocks and the seasonings in the step c are as follows: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce and 15-25 parts of vegetable oil.
Processing the bean curd blocks before the step a, wherein the processing of the bean curd blocks comprises material selection, soaking, cleaning, pulp grinding, pulp boiling, pulp curdling, prying, embryo scratching, white discharging and air drying;
selecting materials, namely selecting soybeans which are full in grains, uniform in grain size, free of mildew and impurities as raw materials;
soaking: according to the material-water ratio of 1: 3 soaking soybeans in cold water in proportion of 10-12h in spring and autumn, 5-6h in summer and 20-24h in winter, wherein the soybeans are soaked until the soybeans have no hard center according to the actual temperature;
cleaning: firstly, draining water for soaking soybeans, and then washing the soybeans with clean water;
grinding: grinding the soaked soybeans into thick liquid according to the ratio of the soybeans to water of 1:4-1:5, performing high-speed centrifugation on the ground paste for 2-3 times, and throwing bean dregs out to obtain soybean milk;
boiling the soybean milk: guiding the raw soybean milk into a steam soybean milk boiling tank for fully boiling;
curdling: taking a gypsum solution with the mass concentration of 15-17% as a coagulant, curdling at the temperature of about 90 ℃, adding the coagulant while stirring until the slurry is uniformly flocculent tofu pudding, and sealing the slurry; sealing the prepared slurry for 20-30 min;
pressing and prying: breaking the bean curd, putting wrapping cloth into a mould, pouring the bean curd into the wrapping cloth, stacking, wherein each plate is required to be uniform in thickness, the plates are stacked in order, and prying and pressing the plates until the bean curd blank is formed; the pressure is from light to heavy, and the time is 20-30 min;
embryo scratching: taking out the pressed bean curd embryo, cutting the embryo by adopting a hobbing cutter, and cutting into bean curd blocks of about 4cm x 2.5 cm;
and (3) whitening: putting the bean curd blocks in a hot water tunnel for whitening, wherein the water temperature is 96-98 ℃, and the whitening time is 10 min;
and (3) blowing and airing: and placing the white bean curd blocks on a turnover frame for cooling for later use.
Before the step c, selecting the strong-smelling preserved bean curd blocks after being washed and drained, removing the hard-smelling preserved bean curd blocks, wherein the selection process is carried out on a selection mechanism, as shown in the attached drawings 1 to 3, the screening mechanism comprises a conveyor belt 1, a material carrying pool 2, a pushing assembly and protection plates 3 arranged on two sides of the conveyor belt, the material carrying pool is arranged below one end of the conveyor belt, a plurality of screening plates 4 are arranged between the two protection plates, a discharge space 5 is arranged between every two adjacent screening plates, the lower ends of the screening plates are close to the surface of the conveyor belt, a mounting plate 6 is connected between the two protection plates, the screening plates comprise a fixing plate 7 and a deflection plate 8, the deflection plate is hinged to the front end of the fixing plate, a rotating pin 9 is arranged on the deflection plate, a positioning spring 10 is arranged between the rotating pin and the mounting plate, a detection wheel 11 is arranged on the rotating pin, a sensing area is arranged on the outer wall of the; the pushing assembly comprises a transverse pushing unit and a longitudinal pushing unit, the transverse pushing unit comprises a transverse piston cylinder 13 and a plurality of push rods 14 which are arranged in one-to-one correspondence with the discharging intervals, the push rods are all connected with telescopic rods of the transverse piston cylinder, connecting rods are mounted at the end parts of the telescopic rods of the transverse piston cylinder, the push rods are all connected to the connecting rods, the end parts of the push rods are connected with pushing heads 15, and the pushing heads can be inserted into the discharging intervals; the longitudinal pushing unit is arranged close to the front end of the screening plate and comprises a longitudinal piston cylinder 16, a push plate 17 and a blanking plate 18, the blanking plate is arranged in a downward inclined mode, the push plate is connected with a telescopic rod of the longitudinal piston cylinder, the longitudinal piston cylinder is arranged on one protection plate, the blanking plate is arranged on the other protection plate, and the blanking plate and the push plate are arranged oppositely; when the stinky tofu blocks are screened, the stinky tofu blocks 19 are placed on the conveying belt, the stinky tofu blocks are positioned along with the screening plate of the conveying belt, and the soft stinky tofu blocks are cut off by the screening plate and then directly fall into the material carrying pool after passing through the discharging space; when the stinky tofu block with a hard core is encountered, the hard core position of the stinky tofu block cannot be cut off by the selection plate, the deflection plate is pushed to deflect along with the forward conveying of the stinky tofu block, the sensing area on the detection wheel rotates to the position corresponding to the detector, the conveyor belt stops when the detector detects a signal of the sensing area, the transverse piston cylinder and the longitudinal piston cylinder are sequentially started, the transverse piston cylinder drives the push rod to move transversely, the push head is inserted into the discharging interval to push the stinky tofu in the discharging interval backwards, the discharging interval is pushed away, the longitudinal piston cylinder drives the push plate to move longitudinally, and the stinky tofu pushed away from the discharging interval is longitudinally pushed onto the discharging plate; and then the transverse piston cylinder and the longitudinal piston cylinder return, and the conveyor belt is started to continue working.
The mounting plate is provided with a positioning sleeve 20, the outer wall of the rotating pin is provided with a semicircular annular positioning convex strip 21, the rotating pin is in adaptive connection with the positioning sleeve, the inner wall of the positioning sleeve is provided with a positioning convex block 22, and positioning springs are arranged between the two ends of the positioning convex strip and the positioning convex block. A plurality of pushing convex strips 23 are arranged on the outer surface of the conveyor belt at equal intervals. Two guide plates 24 which are obliquely arranged are arranged between the two protection plates and close to the screening plate, so that the strong-smelling preserved bean curd blocks on the conveyor belt are well guided. Promote first tip and be the V-arrangement structure, be equipped with the sponge layer on the first outer wall of promotion, the stinky tofu in the ejection of compact interval is convenient for get rid of in the setting on sponge layer. The detector is a reflection type photoelectric sensor, the outer wall of the detection wheel comprises a white area and a black area, the white area is an induction area, and when the deflection plate does not deflect, a detection head of the reflection type photoelectric sensor faces the black area.
The transverse piston cylinder and the longitudinal piston cylinder are both electric cylinders, the detector is electrically connected with the controller, the transverse piston cylinder and the longitudinal piston cylinder are both electrically connected with the controller, and signals transmitted by the detector by the controller send control signals to the transverse piston cylinder and the longitudinal piston cylinder, so that the transverse piston cylinder and the longitudinal piston cylinder are opened and closed.
The physical and chemical detection structure of the processed strong-smelling fermented bean curd sauce product is as follows:
1. sensory index
| Item | Standard requirements | The result of the detection | Single item of conclusion |
| Color | Has the color of the product and is basically consistent | Has the inherent color and luster | Qualified |
| Tissue morphology | Uniform and muddy texture | The texture is uniformIn the form of mud | Qualified |
| Taste and smell | Has the peculiar smell of the product, moderate salty taste and no foreign flavor | Has peculiar smell, moderate salty taste and no foreign flavor | Qualified |
| Impurities | No foreign matter visible to naked eyes | No visible impurities | Qualified |
2. Physical and chemical indexes
| Detecting items | Unit of | Detection method | Standard requirements | The result of the detection | Single item of conclusion |
| Moisture content | g/100g | GB 5009.3-2016 | 53%-62% | 57 | Qualified |
| Protein | g/100g | GB 5009.5-2016 | 9%-14% | 11.7 | Qualified |
3. Hygiene indicators
| Detecting items | Unit of | Detection method | Standard requirements | The result of the detection | Single item of conclusion |
| Coliform group bacteria | CFU/g | Second method of GB 4789.3-2016 | n=5，c=2，m=100，M=1000 | 1#:＜102#:＜103#:＜104#:＜105#:＜10 | Qualified |
| Staphylococcus aureus | CFU/g | Second method of GB 4789.10-2016 | n=5，c=1，m=100，M=1000 | 1#:＜102#:＜103#:＜104#:＜105#:＜10 | Qualified |
| Salmonella | /25g | GB 4789.4-2016 | n=5，c=0，m=0 | 1#, not detected 2#, not detected 3#, not detected 4#, not detected 5#, not detected | Qualified |
Example 2: the processing method of the strong-smelling preserved bean curd sauce is similar to that in the embodiment 1, and is mainly different in that cumin powder, spices, barbecue oil and edible essence are added into the seasonings in the step c in the embodiment and are stirred together to prepare the charcoal-roasted strong-smelling preserved bean curd sauce. The weight parts of the stinky tofu blocks and the seasonings in the step c are as follows: 100 parts of smelly bean curd, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.2-0.5 part of cumin powder, 0.1-0.3 part of spice, 2-5 parts of barbecue oil and 0.05-0.1 part of edible essence. The other steps were the same as in example 1.
Example 3: the processing method of the strong-smelling preserved bean curd sauce is similar to the processing method in the embodiment 1, and is mainly different in that the seasoning in the step c is added with the hot pepper, the spices, the hot oil and the edible essence to be stirred together to prepare the hot-smelling preserved bean curd sauce. The weight parts of the stinky tofu blocks and the seasonings in the step c are as follows: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.5-1 part of pepper, 0.1-0.3 part of spice, 2-5 parts of spicy oil and 0.05-0.1 part of edible essence.
The above-described embodiments are merely preferred embodiments of the present invention, which is not intended to be limiting in any way, and other variations and modifications are possible without departing from the scope of the invention as set forth in the appended claims.
Claims (10)
1. The processing method of the strong-smelling preserved bean curd sauce is characterized by comprising the following steps of: a. fermenting, namely soaking the processed bean curd blocks into a fermenting tank for fermentation treatment until the bean curd blocks have obvious fermentation odor; b. flushing and draining, fishing out the fermented smelly bean curd blocks, washing with clear water until no obvious fermentation mucilage is on the surface, and draining for later use; c. seasoning and stirring, namely placing the strong-smelling preserved bean curd blocks into a stirring container, adding seasonings comprising white granulated sugar, monosodium glutamate, soy sauce and vegetable oil, and stirring the mixture into pasty strong-smelling preserved bean curd sauce; d. vacuum packaging, namely vacuum packaging the strong-smelling fermented bean curd sauce; e. and (4) sterilizing, namely sterilizing the packed strong-smelling fermented bean curd sauce at high temperature.
2. The processing method of fermented bean curd sauce according to claim 1, wherein the fermented bean curd blocks and the seasonings in step c are prepared by the following steps: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce and 15-25 parts of vegetable oil.
3. The processing method of the strong-smelling preserved bean curd sauce according to claim 1, wherein the cumin powder, the spices, the barbecue oil and the edible essence are added into the seasonings of the step c and stirred together to prepare the charcoal roasted strong-smelling preserved bean curd sauce.
4. The processing method of fermented bean curd sauce according to claim 3, wherein the fermented bean curd blocks and the seasonings in the step c are prepared from the following components in parts by weight: 100 parts of smelly bean curd, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.2-0.5 part of cumin powder, 0.1-0.3 part of spice, 2-5 parts of barbecue oil and 0.05-0.1 part of edible essence.
5. The processing method of fermented bean curd sauce according to claim 1, wherein the flavoring in the step c is added with pepper, spices, spicy oil and edible essence and stirred together to prepare the spicy fermented bean curd sauce.
6. The processing method of fermented bean curd sauce according to claim 5, wherein the fermented bean curd blocks and the seasonings in the step c are prepared from the following components in parts by weight: 100 parts of smelly bean curd block, 1-5 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 1-5 parts of soy sauce, 15-25 parts of vegetable oil, 0.5-1 part of pepper, 0.1-0.3 part of spice, 2-5 parts of spicy oil and 0.05-0.1 part of edible essence.
7. The processing method of the strong-smelling preserved bean curd sauce according to claim 1, wherein the bean curd block is processed before the step a, and the processing of the bean curd block comprises material selection, soaking, cleaning, grinding, boiling, curdling, pressing prying, embryo scratching, white discharging and air drying;
selecting materials, namely selecting soybeans which are full in grains, uniform in grain size, free of mildew and impurities as raw materials;
soaking: soaking soybeans in cold water according to a proportion until the soybeans have no hard core;
cleaning: firstly, draining water for soaking soybeans, and then washing the soybeans with clean water;
grinding: grinding the soaked soybeans into thick liquid, circularly centrifuging the thick liquid at a high speed, and throwing bean dregs out to obtain soybean milk;
boiling the soybean milk: guiding the raw soybean milk into a soybean milk cooking tank for fully cooking;
curdling: curdling by taking a gypsum solution as a coagulant, adding the coagulant while stirring until the slurry is uniform and flocculent tofu pudding, and sealing the slurry;
pressing and prying: breaking the bean curd, putting wrapping cloth into the mold, pouring the bean curd jelly into the wrapping cloth, folding, prying and pressing to form a bean curd blank;
embryo scratching: taking out the pressed bean curd embryo, cutting the embryo, and cutting into bean curd blocks;
and (3) whitening: putting the bean curd blocks in a hot water tunnel for discharging white;
and (3) blowing and airing: and placing the white bean curd blocks on a turnover frame for cooling for later use.
8. The processing method of fermented bean curd sauce according to claim 1, wherein before the step c, the fermented bean curd blocks after being washed and drained are screened to remove the fermented bean curd blocks with hard cores, the screening process is performed on a screening mechanism, the screening mechanism comprises a conveyor belt, a material carrying tank and a pushing assembly, the material loading pool is arranged at a position below one end of the conveying belt, a plurality of screening plates are arranged between the two protection plates, a discharging space is arranged between every two adjacent screening plates, the lower ends of the screening plates are close to the surface of the conveying belt, a mounting plate is connected between the two protection plates, each screening plate comprises a fixed plate and a deflection plate, the deflection plates are hinged to the front ends of the fixed plates, rotating pins are arranged on the deflection plates, positioning springs are arranged between the rotating pins and the mounting plates, detection wheels are arranged on the rotating pins, sensing areas are arranged on the outer walls of the detection wheels, and detectors used for detecting the sensing areas are arranged on the mounting plates; the pushing assembly comprises a transverse pushing unit and a longitudinal pushing unit, the transverse pushing unit comprises a transverse piston cylinder and a plurality of push rods which are arranged in one-to-one correspondence with the discharging intervals, the push rods are all connected with telescopic rods of the transverse piston cylinder, the end parts of the push rods are connected with pushing heads, and the pushing heads can be inserted into the discharging intervals; the longitudinal pushing unit is arranged close to the front end of the screening plate and comprises a longitudinal piston cylinder, a push plate and a blanking plate, the push plate is connected with a telescopic rod of the longitudinal piston cylinder, the longitudinal piston cylinder is arranged on one protection plate, the blanking plate is arranged on the other protection plate, and the blanking plate is arranged opposite to the push plate; when the stinky tofu blocks are screened, the stinky tofu blocks are placed on a conveying belt, the stinky tofu blocks are positioned along with a screening plate of the conveying belt, and the soft stinky tofu blocks are cut off by the screening plate and then directly fall into a material carrying pool after passing through a discharging interval; when the stinky tofu block with a hard core is encountered, the hard core position of the stinky tofu block cannot be cut off by the selection plate, the deflection plate is pushed to deflect along with the forward conveying of the stinky tofu block, the sensing area on the detection wheel rotates to the position corresponding to the detector, the conveyor belt stops when the detector detects a signal of the sensing area, the transverse piston cylinder and the longitudinal piston cylinder are sequentially started, the transverse piston cylinder drives the push rod to move transversely, the push head is inserted into the discharging interval to push the stinky tofu in the discharging interval backwards, the discharging interval is pushed away, the longitudinal piston cylinder drives the push plate to move longitudinally, and the stinky tofu pushed away from the discharging interval is longitudinally pushed onto the discharging plate; and then the transverse piston cylinder and the longitudinal piston cylinder return, and the conveyor belt is started to continue working.
9. The processing method of fermented soybean paste according to claim 8, wherein the mounting plate is provided with a positioning sleeve, the outer wall of the rotating pin is provided with a semicircular positioning convex strip, the rotating pin is in fit connection with the positioning sleeve, the inner wall of the positioning sleeve is provided with a positioning convex block, and a positioning spring is arranged between both ends of the positioning convex strip and the positioning convex block.
10. The method for processing fermented soybean paste according to claim 8, wherein the outer surface of the conveyor belt is provided with a plurality of pushing convex strips at equal intervals.
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| CN102210444A (en) * | 2010-04-08 | 2011-10-12 | 邱迁 | Strong-smelling preserved bean curd seasoning sauce |
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| CN104686678A (en) * | 2015-02-06 | 2015-06-10 | 祖名豆制品股份有限公司 | Processing method of fermented bean curd |
| CN107890082A (en) * | 2017-12-07 | 2018-04-10 | 游文 | A kind of strong-smelling preserved bean curd seasoning sauce |
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| CN111672956A (en) * | 2020-06-22 | 2020-09-18 | 张志法 | Stamping material feeding device for die testing and application thereof |
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| CN102210444A (en) * | 2010-04-08 | 2011-10-12 | 邱迁 | Strong-smelling preserved bean curd seasoning sauce |
| CN103704364A (en) * | 2013-12-20 | 2014-04-09 | 祖名豆制品股份有限公司 | Leisure strong-smelling preserved bean curd |
| CN104686678A (en) * | 2015-02-06 | 2015-06-10 | 祖名豆制品股份有限公司 | Processing method of fermented bean curd |
| CN107890082A (en) * | 2017-12-07 | 2018-04-10 | 游文 | A kind of strong-smelling preserved bean curd seasoning sauce |
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