CN1235501C

CN1235501C - Process for prodn. of cake-like fermented bean curd

Info

Publication number: CN1235501C
Application number: CNB021152764A
Authority: CN
Inventors: 林中煌
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-05-23
Filing date: 2002-05-23
Publication date: 2006-01-11
Anticipated expiration: 2022-05-23
Also published as: CN1459241A

Abstract

Traditional methods for preparing agglomerate fermented bean curds firstly prepare agglomerates and then brew the agglomerates. The present invention relates to a method which uses reverse steps to simplify the traditional technologies. The method comprises the following steps: firstly pressing curds agglomerates with no block cutting or less block cutting, double-face inoculation and no salting; preparing ripe fermented bean curds ointment; then pressing the ointment into blocks or other shapes. The method not only maintains the flavour of traditionally brewed fermented bean curds, but also has the following advantages: firstly, production period is short (which is shortened more than one time than the traditional methods), and salt content is adjustable; secondly, technological process is convenient for standardization and mechanization to reduce labor intensity and keep quality stability and consistency, and therefore, sanitation conditions are obviously improved; thirdly, agglomerate fermented bean curds with various flavors can be prepared to break through the traditional single salty flavor, etc.

Description

Block fermented bean curd brewage production new technique

One, affiliated technical field

Fermented bean curd is the soybean fermentation food that Chinese people invent, and contains rich vegetable protein, and matter structure exquisiteness is soft and smooth, the flavour deliciousness, and can promote appetite of people, be traditional instant seasoning good merchantable brand.The present invention proposes a kind of production new technique of brewageing of block fermented bean curd, soft soft and smooth, just melt in the mouth, genuine traditional beancurd preserved flavour have not only been kept, also can add various materials, make colourful diversified pattern fermented bean curd, improve people's edible interest, the packaged form of finished product also can obviously change.

Two, background technology

The manufacture method of Traditional bulk fermented bean curd is to make bulk earlier, brewages maturation again.This method of always continuing to use from ancient times to the present, because the constraint that has " XianCheng's piece " to bring, unavoidably have a lot of disadvantages: intensity hand-manipulated is big and numerous and diverse; Production cycle is long, and production efficiency is low; Product salt content height does not meet modern's requirement; The technical process mechanization degree is low, is difficult to carry out standardization, and quality of finished is difficult to stablize or the like, so that this Chinese cuisines cannot reach due market position.

Three, summary of the invention

In order to change the disadvantage of traditional handicraft, the present invention proposes the technology of " ripe earlier back becomes piece ", this is the reverse imagination of tradition " XianCheng's piece after ripening " technology.In the new technology operation, because the constraint that has not had " XianCheng's piece " to bring then can be simplified and draw piece, milk ejection, inoculation fermentation, cancel salted, as to hold the breast bottling under the arm operation, obtain quickly being pressed into bulk again behind the fermented bean curd lotion of ripe less salt, carry out mechanical packaging.

Technical scheme of the present invention is:

1, conventional method slurrying, some slurry.

2, squeeze into thin piece: adopt the method for the two-sided inoculation of not drawing piece in order to descend operation, generally can control the thickness of the thickness of the thin piece of newborn base less than conventional method same specification breast base.For example: the thin piece≤1cm of white rot breast base, and the newborn base thickness＞1cm of conventional method.

3, tiling milk ejection: after squeezing into newborn base, but length and width are random when drawing piece, even do not draw piece, the degree of being with the handled easily.Newborn piece is tiled on the netted newborn lattice the about 1cm of mesh ²And traditional milk ejection is that fritter shape breast base is erected on the newborn lattice.

4, two-sided inoculation: after the tiling milk ejection, adopt the vaccination ways of the end, two faces of face, no longer adopt the vaccination ways of five traditional faces.

5, prior fermentation is undertaken by conventional method, but this stage do not require that piece shape is neat, it is normal only to require to become mildewed.

6, later stage fermentation: no longer salted after prior fermentation is finished, can be out of order ground directly drop in the container, add soup stock, can dissolve suitable salinity in advance in the soup stock, for example about 10%, also certain alcohol concentration should be arranged in the soup stock, be generally about 16%.

7, stir mashed the grinding: after the after fermentation maturation, take out newborn piece, drain juice, beat with beater or grinder and grind to form fine and smooth paste, also can add other batchings this moment, makes differently flavoured pattern fermented bean curd.

8, fill squeezing: the length of squeeze frame is decided by different requirements.Fill up earlier below the squeeze frame and put a filter cloth, can only see through juice, can not see through serum; Fill up the saturating filtered juice liquid of energy below the filter cloth again, and have certain intensity, stand " the false end " of squeezing.The fermented bean curd lotion is packed into frame, and it is antiseized to fill up the lastblock filter cloth again, extrusion forming gradually then, and the time needed more than a few hours, and the newborn piece moisture content after the shaping is 40～80%.

Though fermented bean curd has been worn into lotion, but still have certain coagulability and caking property, after some moisture content are removed in squeezing, still can become bulk well.

Can squeeze into earlier bulk, cut into fritter again.

9, surface spraying: after the squeezing moulding,, can move earlier to be put in and take out squeeze frame on the packing box again, use agar, the carragheen edible glue solution of heat then, smear or be sprayed at the surface because newborn piece is also more soft.The surface strength that this helps to strengthen newborn piece also helps and improves the fermented bean curd surface phenomenon of blackening easily.

10, packing: owing to be that ripe lotion compacting forms, newborn piece is more soft, should not resemble the packaged form that adopts stacking type in the osculum glass bottle the conventional method, and the box-packaged of flush system adopted in suggestion.

Product quality indicator: illustrate with the white rot breast temporarily:

1) organoleptic indicator:

Color and luster: be shallow milky or shallow milk yellow, the color and luster uniformity, there is the gloss of filming on the surface.

Flavour: tasty, the degree of saltiness is random.

Smell: have the distinctive fragrance of the fermented bean curd of brewageing, free from extraneous odour.

Form: the quality exquisiteness is soft and smooth, piece shape is neat.

2) physical and chemical index:

Moisture content: %≤70

Amino-acid nitrogen (in nitrogen): % 〉=0.50

Salt (in sodium chloride): %≤10

3) sanitary index:

Meet the requirement of state food health legislation.

The invention has the beneficial effects as follows, not only kept the local flavor of traditional fermentation fermented bean curd, also possess advantage: the production cycle shortens; Salt content is adjustable; Technical process is convenient to carry out mechanization and standardization, reduces labor intensity, and keeps the stable of quality; Can make the fermented bean curd of various composite flavors, unique salty bright local flavor breaks traditions; The sanitary condition of production process and finished product also obviously improves.

Four, the technological process of production (seeing accompanying drawing)

Five, example of making:

1, white rot breast: slurrying according to a conventional method, bury flower, squeeze into the thin piece of thickness≤1cm, length and width are random, be tiled on the netted cultivation lattice, mucor suspension evenly is sprayed on two faces of the end, face of the thin piece of newborn base with sprayer, moves into the ferment room and carry out prior fermentation, room temperature≤29 ℃, humidity 〉=80%, cultivated about 48 hours, the Mucor mycelial growth fully after, aeration-cooling, distribute moisture.

The newborn base of long good mycelia is put into container, fill the juice material of spirituosity about 16%, can add an amount of salt or other batchings on demand, add a cover and carry out later stage fermentation, the time generally needs 2～20 days, treats newborn base come-up, strong fermented bean curd fragrance is sent in the inspection of uncapping, and is after fermentation and finishes.

Take out the newborn base of fermenting-ripening, drain away the water, on grinder, grind to form paste.Inject preprepared squeeze frame, the antiseized filter cloth of lid lastblock, slowly pressurization keep-uped pressure about 10 hours, after inspection can be shaped, shed pressure, newborn piece is moved in the packing box together in company with squeeze frame, take out squeeze frame, boil with being heated in advance, dissolve completely agar solution (concentration is 0.05%～5%) and smear the surface, treat glue cold but after, filming of one deck gloss promptly coated on newborn piece surface.

2, pattern fermented bean curd:

Identical with 1 program, be made as the paste fermented bean curd after, add an amount of wasabi, mixing, also identical then with 1 program, squeeze out block fermented bean curd with squeeze frame, existing mustard local flavor has beancurd preserved flavour again, flavour is tempting.

Claims

A kind of technology of making block fermented bean curd, comprise with the soya bean being raw material, conventional method slurrying, the point slurry squeezes into thin piece, and newborn piece is tiled on the netted newborn lattice, after the tiling milk ejection, adopt the end, two face inoculations of face are carried out prior fermentation, after prior fermentation is finished, no longer salted, directly drop in the container, add soup stock, dissolve 10% the salinity and the alcohol of concentration 16% in the soup stock in advance, carry out later stage fermentation, after later stage fermentation is finished, take out newborn piece, drain juice, beat the lotion that grinds to form exquisiteness with beater or grinder, lotion is injected squeeze frame, and extrusion forming gradually is after the squeezing moulding, the surface is smeared or be sprayed to agar or carrageenan solutions with heat, at last packing.