CN1307899C - Making process of strong-smelling preserved beancurd - Google Patents
Making process of strong-smelling preserved beancurd Download PDFInfo
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- CN1307899C CN1307899C CNB2005100607763A CN200510060776A CN1307899C CN 1307899 C CN1307899 C CN 1307899C CN B2005100607763 A CNB2005100607763 A CN B2005100607763A CN 200510060776 A CN200510060776 A CN 200510060776A CN 1307899 C CN1307899 C CN 1307899C
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Abstract
The present invention relates to a making method of smelly bean curd, which comprises: 50 parts by weight of water are used as a reference; 4 to 8 parts by weight of sesame are then fried, pulverized and made into sesame powder; the sesame powder, 0.7-2 parts by weight of table salt and 2 to 5 parts by weight of soybean milk are added to water for fermentation so that pickling liquid is made; at last bean curd and the pickling liquid is together put into a fermenting tank for fermentation under the condition of 0 to 40 DEG C for 3 to 8 hours; fermented bean curd is taken out so as to obtain a product. The product of the present invention has the advantages of good color, unique mouth feel, high nutritive value and fine and tender taste.
Description
Technical field
The present invention relates to the preparation method of a kind of method for making food, particularly a kind of bean curd with odor.
Background technology
The preparation method of existing bean curd with odor is: with the leaf mustard stalk after salt, water and the fermentation is raw material, bean curd is fermented therein pickle, and salted like this bean curd with odor, mouthfeel is general, and fragrance is not enough.
Summary of the invention
Technical problem to be solved by this invention provides that a kind of product color is good, mouthfeel is unique, is of high nutritive value, the preparation method of the fine and smooth sliding tender bean curd with odor of taste.
The present invention solves the problems of the technologies described above the preparation method that the technical scheme that is adopted is this a kind of bean curd with odor, and its method feature is: making step is:
(1) gets the water of 50 weight portions, as benchmark;
(2) sesame with the 4-8 weight portion fries, and pulverizes then, makes black sesame powder;
(3) ferment after the soya-bean milk of the salt of black sesame powder and 0.7-2 weight portion, 2-5 weight portion being added the water of above-mentioned 50 weight portions, make and pickle juice;
(4) bean curd is put into fermentation vat with pickling juice, under 0-40 ℃ situation, fermented 3-8 hour, the bean curd after the fermentation is taken out, obtain product.
Ferment behind the soya-bean milk of the salt that adds the 0.7-2 weight portion in black sesame powder of the present invention, 2-5 weight portion and the water of 50 weight portions, the time of fermentation is 1 year.
The present invention compares with prior art and has the following advantages and effect: owing to adopting sesame and soya-bean milk to do raw material, make product in smelly perfume (or spice) be arranged, the sesame fragrant is arranged, color and luster is bottle green, can be processed into various dish, the fine and smooth sliding tender fragrance of taste assails the nostrils, and is more delicious more than general bean curd with odor.Because processing technology is more reasonable, make the good quality of product.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, and following examples are explanation of the invention and the present invention is not limited to following examples.
Embodiment 1: each weight portion is 1 kilogram in the present embodiment, and wherein water is 50 weight portions, promptly 50 kilograms; Sesame is 5 weight portions, promptly 5 kilograms; Salt is 1 weight portion, promptly 1 kilogram; Soya-bean milk is 2.5 weight portions, promptly 2.5 kilograms.5 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 50 kg of water, black sesame powder is poured in the water, in water, add 2.5 kilograms soya-bean milk and 1 kilogram salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 25 ℃-35 ℃, ferments 4 hours, again solid content is taken out fermentation vat, just obtained finished product.
Embodiment 2: each weight portion is 2 kilograms in the present embodiment, and wherein water is 50 weight portions, promptly 100 kilograms; Sesame is 2 weight portions, promptly 4 kilograms; Salt is 1.5 weight portions, promptly 3 kilograms; Soya-bean milk is 2 weight portions, promptly 4 kilograms.4 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 100 kg of water, black sesame powder is poured in the water, in water, add 4 kilograms soya-bean milk and 3 kilograms salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 15 ℃-25 ℃, ferments 5 hours, again solid content is taken out fermentation vat, just obtained finished product.
Embodiment 3: each weight portion is 1 kilogram in the present embodiment, and wherein water is 50 weight portions, promptly 50 kilograms; Sesame is 6 weight portions, promptly 6 kilograms; Salt is 1.2 weight portions, promptly 1.2 kilograms; Soya-bean milk is 3 weight portions, promptly 3 kilograms.6 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 50 kg of water, black sesame powder is poured in the water, in water, add 3 kilograms soya-bean milk and 1.2 kilograms salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 5 ℃-15 ℃, ferments 6 hours, again solid content is taken out fermentation vat, just obtained finished product.
Embodiment 4: each weight portion is 1.5 kilograms in the present embodiment, and wherein water is 50 weight portions, promptly 75 kilograms; Sesame is 8 weight portions, promptly 12 kilograms; Salt is 2 weight portions, promptly 3 kilograms; Soya-bean milk is 4 weight portions, promptly 6 kilograms.12 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 75 kg of water, black sesame powder is poured in the water, in water, add 6 kilograms soya-bean milk and 3 kilograms salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 0 ℃-5 ℃, ferments 7 hours, again solid content is taken out fermentation vat, just obtained finished product.
Embodiment 5: each weight portion is 1 kilogram in the present embodiment, and wherein water is 50 weight portions, promptly 50 kilograms; Sesame is 7 weight portions, promptly 7 kilograms; Salt is 0.7 weight portion, promptly 0.7 kilogram; Soya-bean milk is 2 weight portions, promptly 2 kilograms.7 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 50 kg of water, black sesame powder is poured in the water, in water, add 2 kilograms soya-bean milk and 0.7 kilogram salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 0 ℃-5 ℃, ferments 7 hours, again solid content is taken out fermentation vat, just obtained finished product.
Embodiment 6: each weight portion is 3 kilograms in the present embodiment, and wherein water is 50 weight portions, promptly 150 kilograms; Sesame is 5.5 weight portions, promptly 16.5 kilograms; Salt is 0.8 weight portion, promptly 2.4 kilograms; Soya-bean milk is 3.5 weight portions, promptly 10.5 kilograms.16.5 kilograms sesames are fried the back to be pulverized, make black sesame powder, boiled and the cooling with 150 kg of water, black sesame powder is poured in the water, in water, add 10.5 kilograms soya-bean milk and 2.4 kilograms salt then, ferment, after 1 year, make and pickle juice, to pickle juice and put into fermentation vat, fresh bean curd will be cut into the fritter of 3 * 3cm, be put in the fermentation vat, soak with pickling juice, what of bean curd are pickled the juice face and are as the criterion not exceed, and temperature is controlled at 15 ℃-25 ℃, ferments 5 hours, again solid content is taken out fermentation vat, just obtained finished product.
Claims (2)
1, a kind of preparation method of bean curd with odor is characterized in that: making step is:
(1) gets the water of 50 weight portions, as benchmark;
(2) sesame with the 4-8 weight portion fries, and pulverizes then, makes black sesame powder;
(3) ferment after the soya-bean milk of the salt of black sesame powder and 0.7-2 weight portion, 2-5 weight portion being added the water of above-mentioned 50 weight portions, make and pickle juice;
(4) bean curd is put into fermentation vat with pickling juice, under 0-40 ℃ situation, fermented 3-8 hour, the bean curd after the fermentation is taken out, obtain product.
2, the preparation method of bean curd with odor according to claim 1 is characterized in that: ferment behind the soya-bean milk of the described salt that adds the 0.7-2 weight portion in black sesame powder, 2-5 weight portion and the water of 50 weight portions, the time of fermentation is 1 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100607763A CN1307899C (en) | 2005-09-14 | 2005-09-14 | Making process of strong-smelling preserved beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100607763A CN1307899C (en) | 2005-09-14 | 2005-09-14 | Making process of strong-smelling preserved beancurd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1739383A CN1739383A (en) | 2006-03-01 |
| CN1307899C true CN1307899C (en) | 2007-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100607763A Expired - Fee Related CN1307899C (en) | 2005-09-14 | 2005-09-14 | Making process of strong-smelling preserved beancurd |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147548B (en) * | 2007-09-20 | 2010-05-26 | 顾渭忠 | Method for preparing frying bean curd with odor |
| CN102090461B (en) * | 2010-12-10 | 2013-03-06 | 陈彦屏 | Method for producing stinky tofu in production line mode |
| CN103283858A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Processing method of smelly bean curd |
| CN103689106A (en) * | 2012-09-28 | 2014-04-02 | 薛帅 | Method for manufacturing stinky tofu |
| CN103229855B (en) * | 2013-05-22 | 2014-02-26 | 刘宪广 | Preparation methods of stinky tofu and condiment sauce thereof |
| CN106234611A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Carnis Sus domestica bean curd with odor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257123A (en) * | 1998-12-17 | 2000-06-21 | 食品工业发展研究所 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
-
2005
- 2005-09-14 CN CNB2005100607763A patent/CN1307899C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257123A (en) * | 1998-12-17 | 2000-06-21 | 食品工业发展研究所 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
Non-Patent Citations (3)
| Title |
|---|
| 油炸臭豆腐制作法 罗软秦，农村新技术，第10卷 2003 * |
| 臭豆腐制作法 华夏，湖南农业，第10卷 1995 * |
| 臭豆腐制作法 华夏，湖南农业，第10卷 1995;油炸臭豆腐制作法 罗软秦，农村新技术，第10卷 2003 * |
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| CN1739383A (en) | 2006-03-01 |
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Granted publication date: 20070404 Termination date: 20120914 |