CN1220098A - Method for preparing paste-like instant fermented bean curd and its product and package - Google Patents
Method for preparing paste-like instant fermented bean curd and its product and package Download PDFInfo
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- CN1220098A CN1220098A CN 98117618 CN98117618A CN1220098A CN 1220098 A CN1220098 A CN 1220098A CN 98117618 CN98117618 CN 98117618 CN 98117618 A CN98117618 A CN 98117618A CN 1220098 A CN1220098 A CN 1220098A
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- bean curd
- fermented bean
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Abstract
The present invention relates to a preparation method of paste-like instant fermented bean curd and its product and package. Said preparation method includes the following steps: using the fermented bean curd made up by using conventional process as base material; respectively making physical treatment of salted blank and soup blend, and making secondary homogenization of its paste-like material and flavouring material so as to obtain the invented paste-like instant bean curd with different tastes. Said invented paste-like instant fermented bean curd can be packaged by using plastic soft tube, composite soft tube and plastic box, etc., and the net weight of its finished product can be 50g,125g or 180g.
Description
Preparation method of a kind of fermented bean curd, particularly paste-like instant fermented bean curd and products thereof and packing material relate to the physical treatment series of products of A23L class foodstuff and the packing material technical field that adapts thereof.
Fermented bean curd claims fermented bean curd, milkpea corruption, mold bean curd, fermented bean curd, fermented bean curd etc. again, is one of famous national tradition brewing seasonings of China.
The preparation method of fermented bean curd is to be primary raw material with the soybean, through defibrination, filter pulp, mashing off, select brain, squeezing, stripping and slicing, base, inoculation, cultivation in early stage, rub hair, salt marsh with the hands, join soup stock and go into altar and technology such as seal up for safekeeping to prepare external form be square block fermented bean curd.
Product is divided into various patterns such as preserved red beancurd, white rot breast, green-rot breast substantially.
The packing pattern of product is divided into bottle, altar basically, canned or dress looses.
The preparation method of above-mentioned fermented bean curd and the product of making of this method, the feature of feature that it is block and fermented bean curd piece and soup stock coexistence, just determine it must use large-volume packings such as bottle, altar, to storing, sell, ediblely all bring many inconvenience, and be unfavorable for boarding a plane, refined tastes such as train, dining room.Its sale, edible range have been limited.
At above-mentioned weak point, some patented technologies once appearred in the recent period.As Chinese patent 96103246.4, " fermented bean curd sauce method for making " is disclosed to be to poke with food to add the agent carragheen, makes food form gel.And for example: Chinese patent 96109900.3, " minced meat with fermented bean-curd and manufacture method thereof ".Disclosed is after fermented bean curd is pulled an oar in beater, to go into the oil cauldron frying to variable color, adds incarnation grain, flavoring and adds emulsifying agent, thickening agent after the frying again.
Above-mentioned patented technology because its technology characteristics and the additive that added, has influenced fermented bean curd delicious in taste as traditional product in several thousand, unique style, the feature of quality exquisiteness.And on packing material, do not propose new design, so do not overcome as yet in the defective of aspects such as storing and transporting, sell, eat.
The object of the present invention is to provide under a kind of prerequisite that does not change traditional beancurd preserved flavour mouthfeel, on the basis of traditional production of preserved beancurd technology, add the subsequent technique technology, make it become the paste fermented bean curd, it is multiple instant fermented bean curd, and the packing material that adapts with it is provided, is more convenient for storing, sells, enlarge edible range.
Technical scheme of the present invention is as follows:
Adopt two kinds of methods to make the base-material of paste-like instant fermented bean curd: a kind of method is to be raw material with the soybean, utilize the processes well known technology, make base-material, another kind method, be directly to adopt commercially available fermented bean curd as base-material, wherein salt base is carried out homogeneous to be handled, form paste, wherein soup stock is carried out blending handle, form different flavor, the flavoring of different components, paste is mixed with differently flavoured flavoring respectively again, after the second homogenate, obtain multiple paste-like instant fermented bean curd product, i.e. this flavor instant fermented bean curd, bright peppery instant fermented bean curd, the seafood instant fermented bean curd, the mushroom instant fermented bean curd, make things convenient for bean curd with odor.
Select the packing material of flexible sleeve tubular material for use as instant fermented bean curd.
The technological process of making paste-like instant fermented bean curd is: base-material-separation-pulverizing homogeneous-physico-chemical analysis-blending-second homogenate-secondary physico-chemical analysis-sense organ trial test-packing.
Secondary physico-chemical analysis relevant controlling index is: moisture gram/100 restrain must not and be surpassed 60.00 total acids gram/100 and restrain must not and surpass 1.30 amino nitrogens gram/100 and restrain must not and be lower than 0.50 salt gram/100 and must not restrain and be lower than 8.00 reduced sugars and restrain/100 and must not restrain and be lower than 2.00 water-soluble salt-less solids and restrain/100 and must not restrain and be lower than 10.00 protein and restrain/100 and must not restrain and be lower than 2～50 microns of 10.00 fineness of materials
Arsenic milligram/kilogram must not surpass 0.50
Plumbous milligram/kilogram must not surpass 1.00 coliform approximate values, and individual/100 must not restrain must not detect above 30.00 pathogenic bacteria
The component and the percentage by weight of bright peppery instant fermented bean curd flavoring are:
Capsicum 8%, granulated sugar 3%, monosodium glutamate 0.1%, ginger 2%, cloves 1%, all the other are former meter.
The component and the percentage by weight of seafood instant fermented bean curd flavoring are:
Shrimp paste 10%, granulated sugar 3%, monosodium glutamate 0.1%, all the other are Normal juice.
The component and the percentage by weight of mushroom instant fermented bean curd flavoring are:
Bright mushroom 6%, granulated sugar 4%, monosodium glutamate 0.3%, all the other are Normal juice.
The packing material of paste-like instant fermented bean curd with wound packages, pipe dress, box-packed be main packaged form, promptly use the plastic casing of food grade plastic flexible pipe, composite soft tube or different shape, adopting carton during department is external packing, all is printed on the relevant printed words of instant fermented bean curd on the exterior and interior packing thing.Finished product filling weight 25～300 grams, best charging quantity are respectively 50 grams, 125 grams, 180 grams.
Owing to taked above technical scheme, the fermented bean curd that the present invention is more traditional has obvious improvement and characteristics, has promptly changed bottle, altar, canned heavy form, helps storing, sells and edible, widen the consumer field and the market of fermented bean curd, had more practicality widely.New packaged form has more health, cleaning, characteristics easily, and differently flavoured side makes fermented bean curd, and delicate mouthfeel, unique flavor, nutritious, the characteristic extremely liked are arranged again.
Below in conjunction with embodiment the present invention is further described:
Adopt known technology, with the soybean is the feedstock production base-material, or be base-material with the market fermented bean curd, (5 * 5mm) with salt base, soup stock separation, the salt base is sent into the JB-130A colloid mill carry out the homogeneous first time, its soup stock is carried out blending handle through filter screen, the preparation flavoring, obtain the primary product of instant fermented bean curd, and carry out physico-chemical analysis, analyze content and comprise total solids content, salt content, protein content, amino acid content etc.By its data, according to the physical and chemical index and the mouthfeel requirement of various instant fermented bean curds, in primary product, add the flavoring of different tastes, promptly carry out mix.After qualified, obtain the half-blank of instant fermented bean curd, carry out sense organ by the professional again and taste, by after carry out the packing of product.
Embodiment 1: this flavor instant fermented bean curd
With base-material (comprising salt base and soup stock) homogeneous in colloid mill is paste, obtains this flavor instant fermented bean curd.
Embodiment 2: bright peppery instant fermented bean curd
In isolated Normal juice, add 8% chillies, 3% granulated sugar, 0.1% monosodium glutamate, 2% ginger, the heating of 1% cloves is boiled, and removes and defoams, and insulation was soaked 6～8 hours, leach solid, obtain flavoring, paste behind the first time homogeneous and 8% flavoring are mixed, start mixer after 10 minutes, sending into the colloid mill second homogenate, promptly is paste-like instant fermented bean curd.
Embodiment 3: the seafood instant fermented bean curd
In isolated Normal juice, add 10% shrimp paste, 3% granulated sugar, 0.1% monosodium glutamate, the preparation flavoring, after paste metering and 8% flavoring be mixed, second homogenate in colloid mill promptly was the seafood instant fermented bean curd.
Embodiment 4; The mushroom instant fermented bean curd
In isolated Normal juice, add 6% bright mushroom, 4% granulated sugar, 0.3% monosodium glutamate, heating is boiled, and removes to defoam, and leaches solid, obtains flavoring, and paste metering and 8% flavoring were mixed 10 minutes, carries out second homogenate, promptly is the mushroom instant fermented bean curd.
Embodiment 5: make things convenient for bean curd with odor
Salt base and Normal juice are sent into the colloid mill homogeneous, promptly are the paste-like instant bean curd with odors.
Embodiment 6: the packing material of instant fermented bean curd
Select the food grade plastic flexible pipe, as toothpaste.Carry out mechanical filling and seal mouth with stower, charging quantity 10～300 grams, best charging quantity are that 50 grams, 125 grams, 180 restrain three grades.Adopt carton package simultaneously.All be printed on separately on the exterior and interior packing thing * * the instant fermented bean curd printed words.
Claims (9)
1, a kind of fermented bean curd; With the soybean is primary raw material, through defibrination, filter pulp, mashing off, the point brain, squeezing, stripping and slicing, base, inoculation, cultivation, rub hair with the hands, salt marsh, batching, technology such as seal up for safekeeping and prepare square block fermented bean curd, and preparation method of a kind of paste-like instant fermented bean curd and products thereof and packing material, it is characterized in that: prepare base-material with two kinds of methods, the one, be raw material with the soybean, utilize known technology, make base-material, another kind method, directly adopt commercially available fermented bean curd to make base-material, wherein salt base is carried out homogeneous handle, form paste, wherein soup stock is carried out blending to be handled, form different flavor, the flavoring of different components is mixed paste and differently flavoured flavoring, after the second homogenate more by a certain percentage, obtain multiple paste-like instant fermented bean curd product, with flexible sleeve, tube of material is as the packing material of instant fermented bean curd.
2, the preparation method of paste-like instant fermented bean curd according to claim 1 is characterized in that: technological process is according to base-material, and------homogeneous------------secondary physico-chemical analysis---sense organ trial test---carries out second homogenate physico-chemical analysis in proper order in blending by packing in separation.
3, the preparation method of paste-like instant fermented bean curd according to claim 1 is characterized in that: the control index of secondary physico-chemical analysis is:
Moisture gram/100 must not restrain above 60.00
Total acid gram/100 must not restrain above 1.30
Amino nitrogen gram/100 must not restrain and is lower than 0.50
Salt gram/100 must not restrain and is lower than 8.00
Reducing sugar gram/100 must not restrain and is lower than 2.00
Water-soluble salt-less solid gram/100 must not restrain and is lower than 10.00
Protein gram/100 must not restrain and is lower than 10.00
Material fineness micron 2～50
Arsenic milligram/kilogram must not exceed 0.50
Plumbous milligram/kilogram must not exceed 1.00
Must not restrain and exceed 30 in coliform approximate value/100
Pathogenic bacteria must not detect 0
4, the preparation method of paste-like instant fermented bean curd according to claim 1 and product is characterized in that: its product mainly contains this flavor instant fermented bean curd, bright peppery instant fermented bean curd, seafood instant fermented bean curd, the instant fermented bean curd of pestering, makes things convenient for bean curd with odor.
5, the preparation method of paste-like instant fermented bean curd according to claim 1 and product, it is characterized in that: the component and the percentage by weight of bright peppery instant fermented bean curd flavoring are: chillies 8%, granulated sugar 3%, monosodium glutamate 0.1%, ginger 2%, cloves 1%, all the other are Normal juice.
6, the preparation method of paste-like instant fermented bean curd according to claim 1 and product is characterized in that: the component and the percentage by weight of seafood instant fermented bean curd flavoring are: shrimp paste 10%, and granulated sugar 3%, monosodium glutamate 0.1%, all the other are Normal juice.
7, the preparation method of paste-like instant fermented bean curd according to claim 1 and product is characterized in that: the component and the percentage by weight of mushroom instant fermented bean curd flavoring be, bright mushroom 6%, and granulated sugar 4%, monosodium glutamate 0.3%, all the other are Normal juice.
8, the packing material of paste-like instant fermented bean curd according to claim 1, it is characterized in that: with wound packages, pipe dress, box-packed serve as the form of mainly packing, promptly adopt food grade plastic flexible pipe, composite soft tube, or the plastic casing of different shape, have the carton external packing concurrently, all be printed on the relevant printed words of instant fermented bean curd separately on the exterior and interior packing thing.
9, the preparation method of paste-like instant fermented bean curd according to claim 1 and product and packing material is characterized in that: finished product filling weight 10～300 grams, best filling weight are respectively 50 grams, 125 grams, 180 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98117618 CN1220098A (en) | 1998-08-24 | 1998-08-24 | Method for preparing paste-like instant fermented bean curd and its product and package |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98117618 CN1220098A (en) | 1998-08-24 | 1998-08-24 | Method for preparing paste-like instant fermented bean curd and its product and package |
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| CN1220098A true CN1220098A (en) | 1999-06-23 |
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| CN 98117618 Pending CN1220098A (en) | 1998-08-24 | 1998-08-24 | Method for preparing paste-like instant fermented bean curd and its product and package |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210444A (en) * | 2010-04-08 | 2011-10-12 | 邱迁 | Strong-smelling preserved bean curd seasoning sauce |
| CN102273652A (en) * | 2011-07-06 | 2011-12-14 | 徐爱华 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
| CN104522184A (en) * | 2014-12-26 | 2015-04-22 | 西南大学 | Color-stripe composite vegetable preserved cream and preparation method thereof |
| CN104621270A (en) * | 2015-03-17 | 2015-05-20 | 娄尤来 | Preparation method of sauce-flavor fermented bean curd |
| CN107372849A (en) * | 2017-07-11 | 2017-11-24 | 徐昭良 | The preparation method of meat fermented bean curd |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
-
1998
- 1998-08-24 CN CN 98117618 patent/CN1220098A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210444A (en) * | 2010-04-08 | 2011-10-12 | 邱迁 | Strong-smelling preserved bean curd seasoning sauce |
| CN102210444B (en) * | 2010-04-08 | 2013-06-12 | 邱迁 | Strong-smelling preserved bean curd seasoning sauce |
| CN102273652A (en) * | 2011-07-06 | 2011-12-14 | 徐爱华 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
| CN102273652B (en) * | 2011-07-06 | 2012-10-10 | 徐爱华 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
| CN104522184A (en) * | 2014-12-26 | 2015-04-22 | 西南大学 | Color-stripe composite vegetable preserved cream and preparation method thereof |
| CN104621270A (en) * | 2015-03-17 | 2015-05-20 | 娄尤来 | Preparation method of sauce-flavor fermented bean curd |
| CN107372849A (en) * | 2017-07-11 | 2017-11-24 | 徐昭良 | The preparation method of meat fermented bean curd |
| CN114431414A (en) * | 2022-03-02 | 2022-05-06 | 成都国酿食品股份有限公司 | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd |
| CN114431414B (en) * | 2022-03-02 | 2023-12-29 | 成都国酿食品股份有限公司 | Fermented bean curd composite seasoning, preparation method thereof and fermented bean curd |
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