CN115633761B - Tricholoma preserved beancurd with unique taste and rich nutrition and preparation method thereof - Google Patents
Tricholoma preserved beancurd with unique taste and rich nutrition and preparation method thereof Download PDFInfo
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- CN115633761B CN115633761B CN202211204933.3A CN202211204933A CN115633761B CN 115633761 B CN115633761 B CN 115633761B CN 202211204933 A CN202211204933 A CN 202211204933A CN 115633761 B CN115633761 B CN 115633761B
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Abstract
The fermented bean curd with unique taste and rich nutrients is prepared with the following raw materials in parts by weight, including tricholoma giganteum 25-35, soybean 65-85, edible oil 15-20, edible salt 6-8, edible alcohol 1-3 and a small amount of food additives. The preparation method of the fermented bean curd with the tricholoma matsutake comprises the following steps of 1) pretreatment of raw materials, 2) preparation of bean curd embryo, 3) primary fermentation, 4) pickling of bean curd blocks and 5) bottling and final fermentation. The fermented bean curd with the soybean and the tricholoma giganteum has unique taste, soft and fine texture, smooth and soft taste of fermented bean curd blanks, delicious taste, crisp and delicious taste, and characteristics of taste diversity, and the soybean and the tricholoma giganteum serve as main nutritional ingredients, are fully fermented and hydrolyzed to furthest catalyze the nutritional ingredients (various amino acids) easy to be absorbed by human bodies, so that the nutritional ingredients are richer, the nutritional value of the fermented bean curd with the soybean and the tricholoma giganteum is high, and the requirements of consumers on high-quality fermented bean curd are met.
Description
Technical Field
The invention relates to the field of food processing, in particular to a tricholoma fermented bean curd with unique taste and rich nutrition and a preparation method thereof.
Background
The fermented bean curd is also called fermented bean curd, is a unique traditional folk food for thousands of years in China, is popular among people in China and people in southeast Asia because of good taste and high nutrition, and is a delicious food which is not decayed for a long time. The traditional fermented bean curd is prepared from soybean protein through the processes of microbial fermentation, curing and the like, contains vegetable protein, fat, carbohydrate and various flavor substances, has delicious taste, unique flavor, fine and smooth texture and rich nutrition, and is deeply favored by consumers. The prior fermented bean curd is generally prepared from soybean, water, edible salt, edible alcohol and a little food additive (such as sucralose), and the general process flow for preparing the fermented bean curd is as follows: soybean soaking, grinding, pulping, heating and solidifying, cutting, inoculating mucor, fermenting in the earlier stage, curing, proportioning, bottling and the like. With the continuous development of economy in recent years, the eating habits and tastes of consumers are gradually changed in the trend of consumption promotion. The existing fermented bean curd is soft and fine, smooth and soft in texture, orange and transparent in surface and delicious in taste, but has single taste and lack of diversity, so that the requirements of consumers on the taste cannot be met well, the freshness of the fermented bean curd is insufficient, the nutrient components of the fermented bean curd are insufficient, and the requirements of the consumers on the high-quality fermented bean curd are difficult to meet.
Disclosure of Invention
The invention provides a tricholoma fermented bean curd with unique taste and rich nutrition and a preparation method thereof, and mainly aims to solve the technical problems that the conventional fermented bean curd is single in taste and lack of diversity, can not well meet the requirements of consumers on taste, is insufficient in freshness, is insufficient in nutrient content and the like.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the fermented bean curd with the tricholoma giganteum is prepared from the following raw materials in parts by weight, 25-35 parts of tricholoma giganteum, 65-85 parts of soybean, 15-20 parts of edible oil, 6-8 parts of edible salt, 1-3 parts of edible alcohol and a small amount of food additives.
Further, it also comprises 0.3-0.5 parts of capsicum.
Further, the edible alcohol is white spirit; the edible oil is rapeseed oil or soybean oil; the food additive is sucralose, and the dosage of the sucralose is 0.01-0.03%.
A method for preparing fermented bean curd with unique taste and rich nutrition comprises the following steps of 1) preprocessing raw materials, sorting soybean in grades, removing mildewed beans and worm-eaten beans, adding qualified soybeans into clear water for soaking treatment, washing, draining the soaking water for standby, removing impurities, soaking, washing, cutting into tricholoma giganteum Ding Yi with proper size, and decocting diced tricholoma giganteum for standby; 2) Making bean curd embryo, and sequentially performing grinding treatment, pulp filtering treatment, pulp boiling treatment, pulp curdling treatment, jellied bean curd squatting treatment, squeezing treatment and block dividing treatment on qualified soybean to obtain bean curd blocks; 3) Performing primary fermentation, namely placing the bean curd blocks in a fungus culture grid at intervals, uniformly spraying mucor spore suspension on the surfaces of the bean curd blocks, and standing for fermentation to obtain the mucor-overgrown bean curd blocks (namely blanks); 4) Pickling the bean curd blocks, and adding a certain amount of edible salt into the bean curd blocks to carry out pickling treatment to obtain a fermented bean curd blank; 5) And (3) bottling, fermenting at the later stage, filling the fermented bean curd blanks, the diced tricholoma and seasonings into a bottle, sealing, and performing heat preservation and fermentation treatment to obtain the finished product of the fermented bean curd with the tricholoma, wherein the seasonings comprise edible oil, edible salt, edible alcohol and a small amount of food additives.
Further, the specific operation of the pre-fermentation in the step 3) is as follows: placing bean curd blocks in a fungus culturing lattice at intervals, uniformly spraying mucor spore suspension on the upper surface of the bean curd blocks, standing and culturing for 8-9 hours at 25-28 ℃, then inverting the lattice for the first time, adjusting the upper and lower temperature difference, supplementing oxygen, and uniformly spraying mucor spore suspension on the lower surface of the bean curd blocks to enable mucor to normally reproduce and grow; culturing at 25deg.C for 12-14 hr, then inverting the lattice for the second time, culturing for 8-9 hr, fermenting, and cutting off the hypha to obtain bean curd blocks.
Further, the step 4) is followed by a medium-term fermentation in filling: filling the pickled and drained fermented bean curd blanks into a container, adding bittern with the alcohol content of 7.5-8.5%, sealing, standing for 30-40 days for medium-term fermentation, pouring out the fermented bean curd which is ripe after medium-term fermentation, and filtering to remove impurities to obtain the ripe fermented bean curd blanks.
From the above description of the invention, the advantages of the invention compared with the prior art are as follows: the fermented bean curd with the soybean and the tricholoma giganteum has unique taste, soft and fine texture, smooth and soft taste of fermented bean curd blanks, delicious taste, crisp and delicious taste, and characteristics of taste diversity, and the soybean and the tricholoma giganteum serve as main nutritional ingredients, are fully fermented and hydrolyzed to furthest catalyze to obtain nutritional ingredients (such as various amino acids) easy to be absorbed by human bodies, so that the nutritional ingredients are richer, the nutritive value of the fermented bean curd with the soybean and the tricholoma giganteum is high, and green food with unique and various taste, high nutritive value and convenience in eating is provided for people, and the requirements of consumers on the high-quality fermented bean curd are met.
Drawings
Fig. 1 is a physical diagram of a fermented bean curd product of the invention.
Detailed Description
The following describes specific embodiments of the present invention.
Example 1
The fermented bean curd with the tricholoma giganteum is prepared from the following raw materials in parts by weight, wherein the raw materials comprise 30 parts of tricholoma giganteum, 70 parts of soybean, 16 parts of edible oil, 7 parts of edible salt, 2 parts of edible alcohol, 0.2 part of chilli and a small amount of food additives. The edible alcohol is white spirit; the edible oil is rapeseed oil; the food additive is sucralose, and the dosage of the sucralose is 0.02%. By adopting the design of rapeseed oil, the problems that each component in the tricholoma giganteum fermented bean curd is easy to deteriorate due to long storage time are prevented, the quality of the tricholoma giganteum fermented bean curd is kept for a long time, the quality guarantee period of the tricholoma giganteum (namely, the tricholoma giganteum diced) is delayed, the taste (namely, the crispness and the freshness are good) of the tricholoma giganteum fermented bean curd is kept, and the fragrance of the tricholoma giganteum fermented bean curd can be increased. The fermented bean curd with the soybean and the tricholoma giganteum has unique taste, soft and fine texture, smooth and soft taste of fermented bean curd blanks, delicious taste, crisp and delicious taste, and characteristics of taste diversity, and the soybean and the tricholoma giganteum are used as main nutritional components to catalyze the nutritional components (such as various amino acids) which are easy to be absorbed by human bodies to the maximum extent through full fermentation and enzymolysis, so that the nutritional components are richer, the nutritive value of the fermented bean curd with the soybean and the tricholoma giganteum is high, and green food which has unique and various taste, high nutritive value and convenient eating is provided for people, and the requirements of consumers on the high-quality fermented bean curd are met.
In addition, the edible oil can be other proper edible oil such as soybean oil; the edible alcohol can also be selected from yellow wine or rice wine and other suitable edible alcohols.
The preparation method of the tricholoma matsutake fermented bean curd with unique taste and rich nutrition comprises the following steps of 1) preprocessing raw materials, sorting soybeans (such as soybeans) in a grading manner, removing mildewed beans and worm-eaten beans, adding qualified soybeans into clear water for soaking treatment, and then draining the soaked water for later use after cleaning; the preparation method comprises the steps of removing impurities from tricholoma giganteum, soaking, cleaning, cutting into tricholoma giganteum Ding Yi with proper size, and decocting the tricholoma giganteum pieces for later use, wherein the specific pretreatment mode of the tricholoma giganteum is as follows: the root of the tricholoma giganteum is removed (because the root is the part with the most sand accumulation and has no nutritive value), and the defective product with poor quality is obtained; then placing the tricholoma giganteum in clear water for soaking for 1-2 hours, lightly rubbing by hands during the soaking, so that sand and other impurities can be soaked in the water, lightly brushing the residual dust on the impurity mushroom cover by using a soft brush, cleaning the clean tricholoma giganteum by using normal-temperature water, finally washing for two times, and cutting the tricholoma giganteum into pieces with proper sizes for later use. In order to prevent the color change of the tricholoma matsutake, the lemon water can be sprayed on the tricholoma matsutake, so that the color change of the tricholoma matsutake can be prevented, and the quality of the tricholoma matsutake can be ensured. The pretreatment method of the soybean comprises the following specific steps: classifying soybean, removing mildew beans and worm-eaten beans, adding clear water into qualified soybean, soaking at normal temperature to allow the soybean to fully absorb water and expand (generally, the soybean expands to about 3 times), cleaning, and leaching out soaking water for later use; the soaking time is generally 8-10 hours in summer and 18-22 hours in normal temperature in winter and 11-15 hours in spring and autumn.
2) Making bean curd embryo, and sequentially performing grinding, pulp filtering, pulp boiling, pulp curdling, jellied bean curd squatting, squeezing and dicing to obtain bean curd blocks. The specific modes of the grinding treatment and the slurry filtering treatment are as follows: adding water into soybean according to the mass ratio of 1:6, pulping after grinding, and filtering by adopting a vertical centrifugal machine, wherein the concentration of soybean milk is controlled to be 5+/-1 Bee; the concrete mode of the pulp boiling treatment is as follows: boiling soybean milk by an atmospheric pressure soybean milk boiling machine, quickly heating to 98-100 ℃, and keeping for 8-12 minutes; the concrete mode of the curdling treatment is as follows: cooling soybean milk to 70-80deg.C, adding 20 deg.B bittern 3-4% of dry weight of soybean to get soybean milk; the specific mode of the squatting brain treatment is as follows: placing for 20-25 minutes after curdling to solidify the soybean protein completely; the specific mode of the squeezing treatment is as follows: after the squat brain stands still, the swill is removed, and a continuous press blank machine is adopted for blank making; the specific mode of the block dividing treatment is as follows: and (3) dividing the blank by adopting a multi-knife type dicer to prepare the bean curd blocks (namely white blanks) with the length of 10-30mm, the width of 10-30mm and the thickness of 5-20mm (preferably cuboid or cube).
3) Firstly fermenting, selecting a ventilated container (such as a bamboo sieve), uniformly paving a layer of straw layer (for ventilation), uniformly placing bean curd blocks on the straw layer, keeping a space between two adjacent bean curd blocks for ventilation, airing the container in sunlight for 3-4 hours, airing the moisture on the surfaces of the bean curd blocks, covering gauze on the dried bean curd blocks, placing the dried bean curd blocks in a cool ventilated place for natural fermentation (namely preliminary mildew), controlling the temperature of the cool ventilated place to be 10-15 ℃ generally, placing for 5-7 days, and then taking out the bean curd blocks in a sterilization container, pouring alcohol (such as white spirit) for sterilization treatment, and taking out the bean curd blocks for draining for later use; the design of initial fermentation is adopted, external interference is not added, and natural fermentation is carried out, so that the nutrient components (especially amino acid) in the bean curd blocks are slowly and preliminarily displayed, and the basic bedding is used for subsequent fermentation.
3) Performing primary fermentation, namely placing the bean curd blocks in a fungus culture grid at intervals, uniformly spraying mucor spore suspension on the surfaces of the bean curd blocks, and standing for fermentation to obtain the mucor-overgrown bean curd blocks (namely blanks); the specific operation of the primary fermentation is as follows: placing bean curd blocks in a fungus culturing lattice at intervals, uniformly spraying mucor spore suspension on the upper surface of the bean curd blocks, standing and culturing for 8-9 hours at 25-28 ℃, then inverting the lattice for the first time, adjusting the upper and lower temperature difference, supplementing oxygen, and uniformly spraying mucor spore suspension on the lower surface of the bean curd blocks to enable mucor to normally reproduce and grow; culturing at 25deg.C for 12-14 hr, then inverting the lattice for the second time, culturing for 8-9 hr, fermenting, and cutting off the hypha to obtain bean curd block (i.e. blank).
4) And (3) pickling the bean curd blocks, and adding a certain amount of edible salt into the bean curd blocks to carry out pickling treatment to obtain the fermented bean curd blanks. Adding salt accounting for 8-12% of the weight of the bean curd blocks, and pickling for 6-8 days.
5) Filling and fermenting at the middle stage, filling the preserved beancurd blank which is drained after pickling into a container, adding bittern with the alcohol content of 7.5-8%, sealing the container, placing the container for 30-40 days for fermenting at the middle stage, pouring out the fermented beancurd which is ripe after fermenting at the middle stage, and filtering and removing impurities to obtain the ripe beancurd blank.
6) Filling fermented bean curd blanks, diced tricholoma matsutake and seasonings into a packaging bottle for sealing, and then preserving heat and fermenting at 20-25 ℃ for 14-16 days, wherein the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are filled into the packaging bottle according to the following weight parts, and the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are subjected to heat preservation fermentation treatment; the flavoring comprises 16 parts of edible oil, 7 parts of edible salt, 2 parts of edible alcohol and a small amount of food additive, wherein the food additive is sucralose, and the use amount of the sucralose is 0.02%; and then carrying out high-temperature sterilization treatment and ultraviolet irradiation sterilization treatment on the packaging bottle to obtain a finished product of the fermented bean curd with the tricholoma matsutake, wherein the sterilization time is controlled to be 25-40 minutes. Reference is made in particular to figure 1 of the accompanying drawings.
Example two
The fermented bean curd with the tricholoma giganteum is prepared from the following raw materials in parts by weight, wherein the raw materials comprise 25 parts of tricholoma giganteum, 85 parts of soybean, 15 parts of edible oil, 8 parts of edible salt, 1 part of edible alcohol and a small amount of food additives. It also comprises 0.5 part of capsicum. The edible alcohol is white spirit; the edible oil is rapeseed oil or soybean oil; the food additive is sucralose, and the dosage of the sucralose is 0.01%.
The preparation method of the tricholoma matsutake fermented bean curd with unique taste and rich nutrition comprises the following steps of 1) preprocessing raw materials, sorting soybeans (such as soybeans) in a grading manner, removing mildewed beans and worm-eaten beans, adding qualified soybeans into clear water for soaking treatment, and then draining the soaked water for later use after cleaning; the preparation method comprises the steps of removing impurities from tricholoma giganteum, soaking, cleaning, cutting into tricholoma giganteum Ding Yi with proper size, and decocting the tricholoma giganteum pieces for later use, wherein the specific pretreatment mode of the tricholoma giganteum is as follows: the root of the tricholoma giganteum is removed (because the root is the part with the most sand accumulation and has no nutritive value), and the defective product with poor quality is obtained; then placing the tricholoma giganteum in clear water for soaking for 1-2 hours, lightly rubbing by hands during the soaking, so that sand and other impurities can be soaked in the water, lightly brushing the residual dust on the impurity mushroom cover by using a soft brush, cleaning the clean tricholoma giganteum by using normal-temperature water, finally washing for two times, and cutting the tricholoma giganteum into pieces with proper sizes for later use. In order to remove the soil smell of the tricholoma matsutake, the tricholoma matsutake is put into rice washing water added with a little salt, soaked for 35-45 minutes, washed and drained. The pretreatment method of the soybean comprises the following specific steps: classifying soybean, removing mildew beans and worm-eaten beans, adding clear water into qualified soybean, soaking at normal temperature to allow the soybean to fully absorb water and expand (generally, the soybean expands to about 3 times), cleaning, and leaching out soaking water for later use; the soaking time is generally 8-10 hours in summer and 18-22 hours in normal temperature in winter and 11-15 hours in spring and autumn.
2) Making bean curd embryo, and sequentially performing grinding, pulp filtering, pulp boiling, pulp curdling, jellied bean curd squatting, squeezing and dicing to obtain bean curd blocks. The specific modes of the grinding treatment and the slurry filtering treatment are as follows: adding water into soybean according to the mass ratio of 1:6 for pulping, grinding to prepare pulp, and filtering the pulp by adopting a vertical centrifugal machine, wherein the concentration of the soybean milk is controlled to be 5+/-1 Bee; the concrete mode of the pulp boiling treatment is as follows: boiling soybean milk by an atmospheric pressure soybean milk boiling machine, quickly heating to 98-100 ℃, and keeping for 8-12 minutes; the concrete mode of the curdling treatment is as follows: cooling soybean milk to 70-80deg.C, adding 20 deg.B bittern 3-4% of dry weight of soybean to get soybean milk; the specific mode of the squatting brain treatment is as follows: placing for 20-25 minutes after curdling to solidify the soybean protein completely; the specific mode of the squeezing treatment is as follows: after the squat brain stands still, the swill is removed, and a continuous press blank machine is adopted for blank making; the specific mode of the block dividing treatment is as follows: and (3) dividing the blank by adopting a multi-knife type dicer to prepare the bean curd blocks (namely white blanks) with the length of 10-30mm, the width of 10-30mm and the thickness of 5-20mm (preferably cuboid or cube).
3) Performing primary fermentation, namely placing the bean curd blocks in a fungus culture grid at intervals, uniformly spraying mucor spore suspension on the surfaces of the bean curd blocks, and standing for fermentation to obtain the mucor-overgrown bean curd blocks (namely blanks); the specific operation of the primary fermentation is as follows: placing bean curd blocks in a fungus culturing lattice at intervals, uniformly spraying mucor spore suspension on the upper surface of the bean curd blocks, standing and culturing for 8-9 hours at 25-28 ℃, then inverting the lattice for the first time, adjusting the upper and lower temperature difference, supplementing oxygen, and uniformly spraying mucor spore suspension on the lower surface of the bean curd blocks to enable mucor to normally reproduce and grow; culturing at 25deg.C for 12-14 hr, then inverting the lattice for the second time, culturing for 8-9 hr, fermenting, and cutting off the hypha to obtain bean curd block (i.e. blank).
4) And (3) pickling the bean curd blocks, and adding a certain amount of edible salt into the bean curd blocks to carry out pickling treatment to obtain the fermented bean curd blanks. Adding salt accounting for 8-12% of the weight of the bean curd blocks, and pickling for 6-8 days.
5) And (3) filling and fermenting in the middle period: filling the pickled and drained fermented bean curd blanks into a container, adding bittern with the alcohol content of 7.5-8%, sealing, standing for 30-40 days for medium-term fermentation, pouring out the fermented bean curd which is ripe after medium-term fermentation, and filtering to remove impurities to obtain the ripe fermented bean curd blanks.
6) Filling fermented bean curd blanks, diced tricholoma matsutake and seasonings into a packaging bottle for sealing, and then preserving heat and fermenting at 20-25 ℃ for 14-16 days, wherein the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are filled into the packaging bottle according to the following weight parts, and the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are subjected to heat preservation fermentation treatment; the flavoring comprises 15 parts of edible oil, 8 parts of edible salt, 1 part of edible alcohol and a small amount of food additive, wherein the food additive is sucralose, and the use amount of the sucralose is 0.01%; then sterilizing under ultra-high pressure, and processing the packaging bottle under 200-250MPa for 15-18min to obtain the final product of the fermented bean curd of the Tricholoma matsutake.
Example III
The fermented bean curd with the tricholoma giganteum is prepared from the following raw materials in parts by weight, wherein the raw materials comprise 35 parts of tricholoma giganteum, 65 parts of soybean, 20 parts of edible oil, 6 parts of edible salt, 3 parts of edible alcohol and a small amount of food additives. It also comprises 0.3 part of capsicum. The edible alcohol is white spirit; the edible oil is rapeseed oil or soybean oil; the food additive is sucralose, and the dosage of the sucralose is 0.03%.
The preparation method of the tricholoma matsutake fermented bean curd with unique taste and rich nutrition comprises the following steps of 1) preprocessing raw materials, sorting soybeans (such as soybeans) in a grading manner, removing mildewed beans and worm-eaten beans, adding qualified soybeans into clear water for soaking treatment, and then draining the soaked water for later use after cleaning; the preparation method comprises the steps of removing impurities from tricholoma giganteum, soaking, cleaning, cutting into tricholoma giganteum Ding Yi with proper size, and decocting the tricholoma giganteum pieces for later use, wherein the specific pretreatment mode of the tricholoma giganteum is as follows: the root of the tricholoma giganteum is removed (because the root is the part with the most sand accumulation and has no nutritive value), and the defective product with poor quality is obtained; then placing the tricholoma giganteum in clear water for soaking for 1-2 hours, lightly rubbing by hands during the soaking, so that sand and other impurities can be soaked in the water, lightly brushing the residual dust on the impurity mushroom cover by using a soft brush, cleaning the clean tricholoma giganteum by using normal-temperature water, finally washing for two times, and cutting the tricholoma giganteum into pieces with proper sizes for later use. In order to remove the soil smell of the tricholoma matsutake, the tricholoma matsutake is put into rice washing water added with a little salt, soaked for 35-45 minutes, washed and drained; in order to prevent the color change of the tricholoma matsutake, the lemon water can be sprayed on the tricholoma matsutake, so that the color change of the tricholoma matsutake can be prevented, and the quality of the tricholoma matsutake can be ensured. The pretreatment method of the soybean comprises the following specific steps: classifying soybean, removing mildew beans and worm-eaten beans, adding clear water into qualified soybean, soaking at normal temperature to allow the soybean to fully absorb water and expand (generally, the soybean expands to about 3 times), cleaning, and leaching out soaking water for later use; the soaking time is generally 8-10 hours in summer and 18-22 hours in normal temperature in winter, and 11-15 hours in spring and autumn; then removing soybean hull from soaked soybean, and freezing the expanded soybean to obtain frozen bean curd material, wherein the freezing temperature is controlled to be-5 ℃ to-2 ℃. The soybean with the soybean hull removed is adopted for freezing treatment, so that the bean curd yield is greatly improved (generally about 30 percent), the quality of soybean milk is improved, the taste of the fermented bean curd blank is further improved, and the taste is finer and smoother.
2) Making bean curd embryo, and sequentially performing grinding, pulp filtering, pulp boiling, pulp curdling, jellied bean curd squatting, squeezing and dicing to obtain bean curd blocks. The specific modes of the grinding treatment and the slurry filtering treatment are as follows: adding water into soybean according to the mass ratio of 1:6, pulping after coarse grinding (the grain diameter is controlled to be 5-100 meshes), fine grinding (the grain diameter is controlled to be 100-300 meshes) and superfine grinding (the grain diameter is controlled to be more than 300 meshes), filtering by adopting a vertical centrifuge, and controlling the concentration of soybean milk to be 5+/-1 DEG Be; the concrete mode of the pulp boiling treatment is as follows: boiling soybean milk by an atmospheric pressure soybean milk boiling machine, quickly heating to 98-100 ℃, and keeping for 8-12 minutes; the concrete mode of the curdling treatment is as follows: cooling soybean milk to 70-80deg.C, adding 20 deg.B bittern 3-4% of dry weight of soybean to get soybean milk; the specific mode of the squatting brain treatment is as follows: placing for 20-25 minutes after curdling to solidify the soybean protein completely; the specific mode of the squeezing treatment is as follows: after the squat brain stands still, the swill is removed, and a continuous press blank machine is adopted for blank making; the specific mode of the block dividing treatment is as follows: and (3) dividing the blank by adopting a multi-knife type dicer to prepare the bean curd blocks (namely white blanks) with the length of 10-30mm, the width of 10-30mm and the thickness of 5-20mm (preferably cuboid or cube).
3) Performing primary fermentation, namely placing the bean curd blocks in a fungus culture grid at intervals, uniformly spraying mucor spore suspension on the surfaces of the bean curd blocks, and standing for fermentation to obtain the mucor-overgrown bean curd blocks (namely blanks); the specific operation of the primary fermentation is as follows: placing bean curd blocks in a fungus culturing lattice at intervals, uniformly spraying mucor spore suspension on the upper surface of the bean curd blocks, standing and culturing for 8-9 hours at 25-28 ℃, then inverting the lattice for the first time, adjusting the upper and lower temperature difference, supplementing oxygen, and uniformly spraying mucor spore suspension on the lower surface of the bean curd blocks to enable mucor to normally reproduce and grow; culturing at 25deg.C for 12-14 hr, then inverting the lattice for the second time, culturing for 8-9 hr, fermenting, and cutting off the hypha to obtain bean curd block (i.e. blank).
4) And (3) pickling the bean curd blocks, and adding a certain amount of edible salt into the bean curd blocks to carry out pickling treatment to obtain the fermented bean curd blanks. Adding salt accounting for 8-12% of the weight of the bean curd blocks, and pickling for 6-8 days.
5) And (3) filling and fermenting in the middle period: filling the pickled and drained fermented bean curd blanks into a container, adding bittern with the alcohol content of 7.5-8%, sealing, standing for 30-40 days for medium-term fermentation, pouring out the fermented bean curd which is ripe after medium-term fermentation, and filtering to remove impurities to obtain the ripe fermented bean curd blanks.
6) Filling fermented bean curd blanks, diced tricholoma matsutake and seasonings into a packaging bottle for sealing, and then preserving heat and fermenting at 20-25 ℃ for 14-16 days, wherein the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are filled into the packaging bottle according to the following weight parts, and the fermented bean curd blanks, the diced tricholoma matsutake and the seasonings are subjected to heat preservation fermentation treatment; the flavoring comprises 20 parts of edible oil, 6 parts of edible salt, 3 parts of edible alcohol and a small amount of food additive, wherein the food additive is sucralose, and the use amount of the sucralose is 0.03%; and then carrying out high-temperature sterilization treatment on the packaging bottle to obtain the finished product of the fermented bean curd with the tricholoma.
The foregoing is merely illustrative of specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modification of the present invention by using the design concept shall fall within the scope of the present invention.
Claims (1)
1. The fermented bean curd with unique taste and rich nutrition is characterized by comprising, by weight, 25-35 parts of tricholoma giganteum, 65-85 parts of soybeans and seasonings, wherein the seasonings comprise 15-20 parts of edible oil, 6-8 parts of edible salt, 1-3 parts of edible alcohol and a small amount of food additives; the edible alcohol is white spirit; the edible oil is rapeseed oil; the food additive is sucralose, and the dosage of the sucralose is 0.01-0.03%; the preparation method of the fermented bean curd with tricholoma giganteum comprises the following steps of 1) preprocessing raw materials, sorting soybeans in a grading way, removing mildews and worm-eaten beans, adding qualified soybeans into clear water for soaking treatment, draining the soaking water for standby after cleaning, and processing tricholoma giganteum into tricholoma giganteum Ding Yi with proper size through impurity removal, soaking, cleaning and cutting, and decocting the tricholoma giganteum for standby, wherein the specific preprocessing method of the tricholoma giganteum comprises the following steps: removing the root of the tricholoma giganteum and inferior products with poor quality; Then placing the tricholoma giganteum in clear water for soaking for 1-2 hours, lightly rubbing the tricholoma giganteum with hands, lightly brushing off dust remained on the impurity mushroom cover with a soft brush, cleaning the tricholoma giganteum with normal-temperature water, finally washing the tricholoma giganteum for two times, and cutting the tricholoma giganteum into pieces with proper sizes for later use; in order to prevent the tricholoma giganteum Ding Bianse, spraying lemon water on the tricholoma giganteum; 2) Making bean curd embryo, and sequentially performing grinding treatment, pulp filtering treatment, pulp boiling treatment, pulp curdling treatment, jellied bean curd squatting treatment, squeezing treatment and block dividing treatment on qualified soybean to obtain bean curd blocks; 3) The method comprises the steps of (1) initially fermenting, selecting a ventilated container, uniformly paving a straw layer on the container, uniformly placing bean curd blocks on the straw layer, keeping a space between two adjacent bean curd blocks for ventilation, airing the container in sunlight for 3-4 hours, airing moisture on the surfaces of the bean curd blocks, covering gauze on the container, placing the container in a cool and ventilated place for natural fermentation of the bean curd blocks, controlling the temperature of the cool and ventilated place to be 10-15 ℃, placing for 5-7 days to obtain the bean curd blocks with mucor grossedentus, taking out the bean curd blocks from the sterilization container, pouring white wine into the sterilization container, and taking out the bean curd blocks for draining for later use; 4) Performing primary fermentation, namely placing the bean curd blocks in a fungus culture grid at intervals, uniformly spraying mucor spore suspension on the surfaces of the bean curd blocks, and standing for fermentation to obtain the mucor-overgrown bean curd blocks; the specific operation of the primary fermentation is as follows: placing bean curd blocks in a fungus culturing lattice at intervals, uniformly spraying mucor spore suspension on the upper surface of the bean curd blocks, standing and culturing for 8-9 hours at 25-28 ℃, then inverting the lattice for the first time, adjusting the upper and lower temperature difference, supplementing oxygen, and uniformly spraying mucor spore suspension on the lower surface of the bean curd blocks to enable mucor to normally reproduce and grow; culturing at 25deg.C for 12-14 hr, then inverting the lattice for the second time, culturing for 8-9 hr, fermenting, and twisting the hypha to obtain bean curd blocks; 5) Pickling the bean curd blocks, and adding 8-12% of edible salt by weight of the bean curd blocks into the bean curd blocks for pickling treatment to obtain a fermented bean curd blank; 6) And (3) filling and fermenting in the middle period: filling the pickled and drained fermented bean curd blanks into a container for filling, adding bittern with the alcohol content of 7.5-8.5%, sealing the container, placing the container for 30-40 days for medium-term fermentation, pouring out the fermented bean curd which is ripe after medium-term fermentation, and filtering and removing impurities to obtain ripe fermented bean curd blanks; 7) And (3) bottling, fermenting at the later stage, filling the fermented bean curd blanks, the tricholoma giganteum blocks and the seasonings into bottles, sealing, and preserving heat and fermenting to obtain the finished tricholoma giganteum fermented bean curd.
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| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
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