CN113693201A - Preparation method of fermented shredded dried bean curd - Google Patents
Preparation method of fermented shredded dried bean curd Download PDFInfo
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- CN113693201A CN113693201A CN202011293514.2A CN202011293514A CN113693201A CN 113693201 A CN113693201 A CN 113693201A CN 202011293514 A CN202011293514 A CN 202011293514A CN 113693201 A CN113693201 A CN 113693201A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 244000068988 Glycine max Species 0.000 claims abstract description 151
- 235000013336 milk Nutrition 0.000 claims abstract description 79
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 239000002023 wood Substances 0.000 claims description 12
- 235000015110 jellies Nutrition 0.000 claims description 11
- 239000008274 jelly Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented shredded dried bean curd. The invention discloses a preparation method of fermented shredded dried bean curd, which comprises the following steps of S1, raw material selection: s2, soaking soybeans: s3, grinding: s4, boiling the soybean milk: s5: and (3) filtering: s6, curdling, squatting: s7, wrapping, squeezing: s8, tenderization and fermentation: and S9, packaging and finishing. The dried bean curd prepared by the method disclosed by the invention is soft, smooth and tender in internal quality, tough in outer skin elasticity and uniform in thickness; the coagulant used in the invention is curdled sour milk prepared by naturally fermenting yellow milk water drained from pressed bean curd or dried bean curd, and the curdled bean curd prepared by naturally fermenting the yellow milk water into the curdled sour milk avoids pollution caused by curdled bean curd prepared by other chemical coagulants, and the prepared dried bean curd has fine and smooth taste, moderate toughness, natural and pure fragrance and unique flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented shredded dried bean curd.
Background
The dried bean curd is a processed product of bean curd, is a traditional Chinese bean product food, has strong bean fragrance, toughness in hard and medium parts, is convenient to eat, has long storage period and is deeply favored by consumers. The dried bean curd is rich in nutrition, contains a large amount of nutritional ingredients such as protein, vitamins, calcium, phosphorus and the like, and also contains functional active ingredients such as soybean isoflavone, soybean lecithin, soybean polysaccharide and the like.
Dried tofu sold in the market at present can be divided into two categories according to the used raw materials: the dried bean curd is prepared from soybean through immersing, removing impurities, grinding, boiling, filtering, boiling, pressing, shaping, marinating, baking, cooling, mixing and packing. For example: chinese patent document CN104247780A discloses a preparation method of dried bean curd, which comprises the following raw materials, by weight, 95% -98% of soybeans, 0.5% -0.8% of dietary alkali, 1% -3% of spices, 1% -3% of salt and 0.25% -0.5% of monosodium glutamate, wherein the soybeans are used as raw materials, and a microwave drying sterilizer is used for sterilizing and removing fishy smell, so that the final finished dried bean curd has better taste; meanwhile, soybeans are directly crushed, and then the crushed soybean meal is directly mixed and pressed, so that the obtained finished dried tofu is high in protein content and rich in nutritive value, and finally, the dried tofu is more delicious by adopting a secondary marinating method. However, these methods require a step of refining and boiling the pulp, and are accompanied by the production of a large amount of by-products. In addition, chinese patent document CN103082024A discloses a method for making frozen dried bean curd, which is operated according to the following steps: (1) freezing the bean curd blocks; (2) squeezing the water from the frozen bean curd; (3) drying the extruded bean curd blocks; (4) cutting the dried bean curd into small pieces, sealing and packaging. Chinese patent document CN105532917A discloses a preparation method of instant juicy frozen dried bean curd, which comprises the following steps: freezing and curing dried bean curd made of soybeans to obtain frozen dried bean curd; unfreezing the frozen dried bean curd, and removing water to obtain porous frozen dried bean curd; boiling the porous frozen dried bean curd in marinade to obtain instant succulent frozen dried bean curd; and (3) sterilizing the instant juicy frozen dried bean curd at high temperature and high pressure. The two patents also take soybeans or bean curds made of the soybeans as raw materials, the yield of the prepared frozen dried bean curds is low, water needs to be extruded in the manufacturing process, the operation is complicated, and the elasticity is poor compared with that of a product Q made by the patent.
In addition, in the process of preparing the dried bean curd, bittern, gypsum and the like are needed to be used as coagulants of bean curd and dried bean curd for curdling, and the chemical coagulants can cause certain pollution to the dried bean curd, so that the product has certain harm to human bodies; in addition, the requirements on the taste and the fragrance of the dried bean curd are higher, and the requirements of people on eating methods and taste of the hand-torn dried bean curd on the market are not met, so that a novel preparation method of the hand-torn dried bean curd is developed.
Disclosure of Invention
In view of the problems raised by the above background art, the present invention is directed to: aims to provide a preparation method of fermented shredded dried bean curd.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a preparation method of fermented shredded dried bean curd comprises the following steps,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, cleaning the soybeans for 3-5 times by using clear water, removing silt and dust completely, soaking the soybeans for 5-12 hours by using clear water according to the weight of 3-4 times of the dry soybeans, wherein the temperature of the soaking water is 20-30 ℃, the surface of the soaked soybeans is smooth and has no wrinkled skin, the soybean hulls are not easy to fall off, the inner surfaces of the bean cotyledons are basically planar, pits are slightly collapsed, fingers are easy to cut off, and the sections are soaked without hard cores;
s3, grinding: grinding the soaked soybeans and the soybean soaking water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues;
s4, boiling the soybean milk: boiling the soybean milk obtained in the step S3 for 3-5 min;
s5: and (3) filtering: passing the boiled soybean milk in the S4 through a 160-200 mesh sieve (or filter cloth) to obtain dreg-free cooked soybean milk;
s6, curdling, squatting: putting the soybean milk obtained in the step S5 into a curdling container, keeping the temperature above 85 ℃, then slowly adding 30-40% of hot sour milk with the pH value of 3.0-3.5, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd jelly, and squatting for 20-30 min at the temperature of 70-85 ℃; s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with the thickness of 2cm, then spreading the bean curd onto a clean wood board, and covering the wood board with the bean curd with the squeezing strength of 30-40 g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the pressed dried bean curd in the S7, wrapping the white blank with sodium carbonate powder added with 3-5% of salt for tenderization, putting 3-6 pieces of tenderized dried bean curd in a storage tray, then putting the storage tray in a constant-temperature incubator, fermenting for 3-7 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of stinky tofu;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
It should be noted that S4 and S5 can be exchanged, i.e., they can be boiled and then filtered, or they can be filtered and then boiled.
In a preferable embodiment of the present invention, in S5, a soymilk concentration meter is used to measure the concentration of the soymilk and the concentration of the soymilk is controlled to be 9 to 10 ° bf.
In a preferable embodiment of the present invention, in the step of S6, the stirring rate is not more than 20r/min during the process of curdling and squatting.
As a preferable mode of the present invention, the sour pulp in S6 is prepared from yellow serofluid squeezed and drained when making bean curd or dried bean curd; under the condition of proper temperature, the yellow serofluid is fermented by lactic acid bacteria to generate lactic acid, so that the acid syrup is obtained.
In a preferred embodiment of the present invention, in S3, the fineness of the soybean milk mixed with the pulp and the residue is 60 to 100 meshes, and the second grinding is performed if the residue is thick.
In a preferred embodiment of the present invention, the sodium carbonate powder in S8 is food grade sodium carbonate.
In a preferred embodiment of the present invention, in S4, care is taken to prevent the soymilk from being boiled during the boiling of the soymilk.
In a preferred embodiment of the present invention, the fermentation state is observed at least once a day after 3 days during the fermentation in S8.
The invention has the beneficial effects that:
1. the preparation process of the invention comprises more than ten procedures of material selection, bean soaking, pulp grinding, pulp boiling (with dregs), pulp filtering, pulp boiling (without dregs), pulp curdling, jellied bean curd squating, brain breaking, handkerchief wrapping, squeezing, alkali wrapping, fermentation and the like, and the prepared dried bean curd has soft and tender inner quality, tough elastic outer skin and uniform thickness;
2. the coagulant used in the invention is curdled sour milk prepared by naturally fermenting yellow milk water drained from pressed bean curd or dried bean curd, and the curdled bean curd prepared by naturally fermenting the yellow milk water into the curdled sour milk avoids pollution caused by curdled bean curd prepared by other chemical coagulants, and the prepared dried bean curd has fine and smooth taste, moderate toughness, natural and pure fragrance and unique flavor.
3. The manual wrapping process adopted by the invention is complex, but the traditional manufacturing process is kept, and compared with the dried bean curd pressed by a mould, the manual wrapping process has higher toughness.
4. The edible method of the fermented shredded dried bean curd prepared by the invention is unique, the dried bean curd is taken out and placed on charcoal fire for roasting when being eaten, the color of the dried bean curd is changed from grey white to golden yellow, the dried bean curd is torn by hand after being examined, and the dried bean curd is eaten together with five-spice chili powder, and is pure and fragrant in taste, crisp in skin and soft in core, and overflowing in fragrance.
Detailed Description
In order that those skilled in the art can better understand the present invention, the following embodiments are provided to further illustrate the present invention.
Example 1:
a preparation method of fermented shredded dried bean curd comprises the following steps,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, cleaning the soybeans for 3 times by using clear water, removing silt and dust completely, soaking the soybeans for 5 hours by using clear water according to the weight of 3 times of the dry soybeans, wherein the water temperature of the soaking water is 28-30 ℃, the surface of the soaked soybeans is smooth and has no wrinkled skin, the soybean skins are not easy to fall off, the inner surfaces of the bean cotyledons are basically planar, pits are slightly formed, fingers are pinched and are easy to break, and the sections are soaked without hard centers;
s3, grinding: and grinding the soaked soybeans and the soaking soybean water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues, wherein the fineness of the soybean milk mixed with the pulp and the residues is 60-100 meshes, and grinding for the second time if the residues are thick.
S4, boiling the soybean milk: boiling the soybean milk obtained in the step S3 for 3min, and intentionally preventing the soybean milk from being boiled;
s5: and (3) filtering: passing the boiled soybean milk in the S4 through a 160-200 mesh sieve (or filter cloth) to obtain dreg-free cooked soybean milk, measuring the concentration of the soybean milk by using a soybean milk concentration meter, and controlling the concentration of the soybean milk to be 9-10 DEG Be;
s6, curdling, squatting: putting the soybean milk obtained in the step S5 into a curdling container, keeping the temperature above 85 ℃, then slowly adding 40% of hot pickled soybean milk with the pH value of 3.5, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd flakes, squatting for 25min at the temperature of 80-85 ℃, and keeping the stirring speed not more than 20r/min in the stirring process;
s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with a thickness of 2cm, spreading on a clean wood plate, covering with a wood plate, and squeezing to obtain bean curd with a strength of 32g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the pressed dried bean curd in the S7, wrapping the white blank with food-grade sodium carbonate powder added with 3% of salt for tenderization, putting 3 blocks of tenderized dried bean curd in a storage tray, then putting the storage tray in a constant-temperature incubator, fermenting for 7 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of smelly bean curd;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
Example 2:
a preparation method of fermented shredded dried bean curd comprises the following steps,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, washing the soybeans for 4 times by using clear water, removing silt and dust completely, soaking the soybeans in clear water according to the weight of 3.5 times of the dry soybeans for 8 hours, wherein the water temperature of the soaking water is 23-26 ℃, the surface of the soaked soybeans is smooth and has no wrinkled skin, the soybean skins are not easy to fall off, the inner surfaces of the bean sections are basically planar, pits are slightly collapsed, fingers are easy to cut off, and the sections are soaked without hard cores;
s3, grinding: and grinding the soaked soybeans and the soaking soybean water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues, wherein the fineness of the soybean milk mixed with the pulp and the residues is 60-100 meshes, and grinding for the second time if the residues are thick.
S4, boiling the soybean milk: boiling the soybean milk obtained in the step S3 for 4min, and preventing the soybean milk from being boiled;
s5: and (3) filtering: passing the boiled soybean milk in the S4 through a 160-200 mesh sieve (or filter cloth) to obtain dreg-free cooked soybean milk, measuring the concentration of the soybean milk by using a soybean milk concentration meter, and controlling the concentration of the soybean milk to be 9-10 DEG Be;
s6, curdling, squatting: keeping the temperature of the soybean milk obtained in the step S5 above 85 ℃ in a soybean milk curdling container, slowly adding 30% hot sour milk with the pH value of 3.0, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd jelly, squatting at 80-85 ℃ for 30min, and keeping the stirring speed not more than 20r/min in the stirring process;
s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with the thickness of 2cm, then spreading the bean curd onto a clean wood board, and covering the wood board with the bean curd with the squeezing strength of 30-40 g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the pressed dried bean curd in S7, wrapping with food-grade sodium carbonate powder added with 3-5% of salt for tenderization, putting 6 pieces of the dried bean curd wrapped with alkali and tenderized in a storage tray, then putting in a constant-temperature incubator, fermenting for 6 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of stinky bean curd;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
Example 3:
a preparation method of fermented shredded dried bean curd comprises the following steps,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, washing the soybeans for 5 times by using clear water, removing silt and dust completely, soaking the soybeans in clear water according to the weight of 3 times of the dry soybeans for 12 hours, wherein the water temperature of the soaking water is 20-25 ℃, the surfaces of the soaked soybeans are smooth and have no wrinkled skin, the soybean skins are not easy to fall off, the inner surfaces of the bean cotyledons are basically planar, pits are slightly formed, fingers are easy to cut off when the soybeans are pinched, and the sections of the soybeans are soaked without hard cores;
s3, grinding: and grinding the soaked soybeans and the soaking soybean water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues, wherein the fineness of the soybean milk mixed with the pulp and the residues is 60-100 meshes, and grinding for the second time if the residues are thick.
S4: and (3) filtering: passing the soybean milk obtained in the step S3 through a 160-200-mesh sieve (or filter cloth) to obtain raw soybean milk without residues, measuring the concentration of the soybean milk by using a soybean milk concentration meter, and controlling the concentration of the soybean milk to be 9-10 degrees Be;
s5, boiling the soybean milk: boiling the soybean milk obtained in the step S4 for 5min, and preventing the soybean milk from being boiled;
s6, curdling, squatting: putting the soybean milk obtained in the step S5 into a curdling container, keeping the temperature above 85 ℃, then slowly adding 30% of hot pickled soybean milk with the pH value of 3.0, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd jelly, squatting for 28min at the temperature of 80-85 ℃, and keeping the stirring speed not more than 20r/min in the stirring process;
s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with the thickness of 2cm, then spreading the bean curd onto a clean wood board, and covering the wood board with the bean curd with the squeezing strength of 30-40 g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the pressed dried bean curd in the S7, wrapping the white blank with food-grade sodium carbonate powder added with 3-5% of salt for tenderization treatment, putting 4 pieces of the dried bean curd wrapped with alkali in a storage tray, then putting the stacked dried bean curd in a constant-temperature incubator, fermenting for 4 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of smelly bean curd;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
Example 4:
a preparation method of fermented shredded dried bean curd comprises the following steps,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, washing the soybeans for 4 times by using clear water, removing silt and dust completely, soaking the soybeans in clear water according to the weight of 3 times of the dry soybeans for 5-12 hours, wherein the water temperature of the soaking water is 26-28 ℃, the surface of the soaked soybeans is smooth and has no wrinkled skin, the soybean skins are not easy to fall off, the inner surfaces of the bean sections are basically planar, pits are slightly collapsed, fingers are easy to cut off, and the sections are soaked without hard cores;
s3, grinding: and grinding the soaked soybeans and the soaking soybean water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues, wherein the fineness of the soybean milk mixed with the pulp and the residues is 60-100 meshes, and grinding for the second time if the residues are thick.
S4, boiling the soybean milk: boiling the soybean milk obtained in the step S3 for 3-5 min, and intentionally preventing the soybean milk from being boiled;
s5: and (3) filtering: passing the boiled soybean milk in the S4 through a 160-200 mesh sieve (or filter cloth) to obtain dreg-free cooked soybean milk, measuring the concentration of the soybean milk by using a soybean milk concentration meter, and controlling the concentration of the soybean milk to be 9-10 DEG Be;
s6, curdling, squatting: putting the soybean milk obtained in the step S5 into a curdling container, keeping the temperature above 85 ℃, then slowly adding 30% of hot pickled soybean milk with the pH value of 3.0, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd jelly, squatting for 28min at the temperature of 80-85 ℃, and keeping the stirring speed not more than 20r/min in the stirring process;
s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with the thickness of 2cm, then spreading the bean curd onto a clean wood board, and covering the wood board with the bean curd with the squeezing strength of 30-40 g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the pressed dried bean curd in the S7, wrapping the white blank with food-grade sodium carbonate powder added with 3-5% of salt for tenderization treatment, putting 4 pieces of the dried bean curd wrapped with alkali in a storage tray, then putting the stacked dried bean curd in a constant-temperature incubator, fermenting for 4 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of smelly bean curd;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
The dried bean curd prepared by the method has soft and smooth inner quality, tough outer skin elasticity and uniform thickness; the coagulant used is curdled sour milk prepared by naturally fermenting yellow milk water drained from pressed bean curd or dried bean curd, and the dried bean curd prepared by naturally fermenting the yellow milk water into the curdled sour milk, so that pollution caused by curdled dried bean curd prepared by other chemical coagulants is avoided, and the prepared dried bean curd is fine and smooth in taste, moderate in toughness, natural and pure in fragrance and unique in flavor; although the manual wrapping process is complicated, the traditional manufacturing process is kept, and compared with the dried bean curd pressed by a mold, the manual wrapping process has higher toughness.
The edible method of the fermented shredded dried bean curd prepared by the invention is unique, the dried bean curd is taken out and placed on charcoal fire for roasting when being eaten, the color of the dried bean curd is changed from grey white to golden yellow, the dried bean curd is torn by hand after being examined, and the dried bean curd is eaten together with five-spice chili powder, and is pure and fragrant in taste, crisp in skin and soft in core, and overflowing in fragrance.
The foregoing embodiments are merely illustrative of the principles of the present invention and its efficacy, and are not to be construed as limiting the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (8)
1. A preparation method of fermented shredded dried bean curd is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
s1, selecting raw materials: selecting soybeans with full grains, no mildew and no spot, and storing the soybeans in a dark, dry and ventilated place for later use;
s2, soaking soybeans: weighing a proper amount of soybeans selected in the S1, cleaning the soybeans for 3-5 times by using clear water, removing silt and dust completely, soaking the soybeans for 5-12 hours by using clear water according to the weight of 3-4 times of the dry soybeans, wherein the temperature of the soaking water is 20-30 ℃, the surface of the soaked soybeans is smooth and has no wrinkled skin, the soybean hulls are not easy to fall off, the inner surfaces of the bean cotyledons are basically planar, pits are slightly collapsed, fingers are easy to cut off, and the sections are soaked without hard cores;
s3, grinding: grinding the soaked soybeans and the soybean soaking water of the S2 together by using a pulping machine to obtain soybean milk mixed with the pulp and the residues;
s4, boiling the soybean milk: boiling the soybean milk obtained in the step S3 for 3-5 min;
s5: and (3) filtering: passing the boiled soybean milk in the S4 through a 160-200 mesh sieve (or filter cloth) to obtain dreg-free cooked soybean milk;
s6, curdling, squatting: putting the cooked soybean milk obtained in the step S5 into a curdling container, keeping the temperature above 85 ℃, then slowly adding 30-40% of hot sour milk with the pH value of 3.0-3.5, uniformly stirring, controlling the curdling temperature at 80-90 ℃, stopping curdling when the soybean milk has beancurd jelly, and squatting for 20-30 min at the temperature of 70-85 ℃;
s7, wrapping, squeezing: manually scooping 300 + -20 g S6 obtained jellied bean curd, and placing into 10 + -2 cm2In the gauze wrapping handkerchief, the bean curd jelly is wrapped to a size of about 5cm2Wrapping bean curd with the thickness of 2cm, then spreading the bean curd onto a clean wood board, and covering the wood board with the bean curd with the squeezing strength of 30-40 g/cm2Squeezing for 30-60 min under the condition, and uncovering the wrapped handkerchief to obtain white blank of the dried bean curd;
s8, tenderization and fermentation: taking out the white blank of the dried bean curd pressed in the S7, wrapping the white blank with sodium carbonate powder containing 3-5% of salt for tenderization, putting 3-6 pieces of tenderized dried bean curd in a storage tray, then putting the storage tray in a constant-temperature incubator, fermenting for 3-7 days at the temperature of 25-28 ℃ and the humidity of 50-60%, and stopping fermentation when the dried bean curd has slight smell of stinky tofu;
s9, packaging and finishing: and (4) taking out the fermented dried bean curd in the S8, and carrying out aseptic vacuum packaging to obtain a finished product.
2. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: and in the S5, a soybean milk concentration meter is adopted to measure the concentration of the soybean milk, and the concentration of the soybean milk is controlled to be 9-10 degrees Be.
3. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: in the step S6, the stirring speed is not more than 20r/min in the processes of curdling and squatting.
4. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: the sour pulp in the S6 is prepared from yellow serofluid squeezed and drained when making bean curd or dried bean curd; under the condition of proper temperature, the yellow serofluid is fermented by lactic acid bacteria to generate lactic acid, so that the acid syrup is obtained.
5. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: in the step S3, the fineness of the soybean milk mixed by the soybean milk and the residues is 60-100 meshes, and secondary grinding is carried out if the residues are thick.
6. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: the sodium carbonate powder in the S8 is food grade sodium carbonate.
7. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: in said S4, care is taken to prevent the soymilk from being boiled during the boiling of the soymilk.
8. The method for preparing fermented shredded dried bean curd according to claim 1, characterized in that: during the fermentation in S8, the fermentation state was observed at least once daily after 3 days.
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