CN1389140A - Fermented beancurd paste and its production process - Google Patents

Abstract

The present invention discloses a paste soybean cheese and its production method. Said invention is characterized by that large soybean curd block can be adopted, directly inoculated to make pre-fermentation, then it is placed into a large sealed tank, the prepared flavouring liquor can be added to make after-fermentation, after it is fermented completely, other flavouring material can be added and mixed into the invented paste soybean cheese. Said invention changes the original block soybean cheese production process and improves its packaging container, and raise the quality of its product, and is easy to carry about and convenient for transportion.

Description

Fermented beancurd paste and production method thereof

The present invention relates to a kind of fermented bean curd and production method thereof, the particularly a kind of fermented beancurd paste and production method thereof that can realize that mechanization is produced.

The fermented bean curd of Xiao Shouing is blockage shape glass bottle in the market.Its production method is: (1) puts into wooden case with the bean curd that suppresses, be divided into some equirotal blockage bases, connect bacterial classification and carry out primary fermentation, (2) the semi-finished product blockage fermented bean curd that primary fermentation is finished sandwiches in the vial, adds deployed juice, and after fermentation is carried out in capping, (3) after the after fermentation maturation, problems such as vinyl cover distortion in the after fermentation process, bottleneck blackout, juice be excessive are handled and are cleared up, change new lid again, the glass bottle fermented bean curd.The bottled fermented bean curd of this bulk, transport, carry, eat all inconvenient, simultaneously, transparent vial also easily manifests the white crystals that juice is muddy and the protein decomposition generates, and is not beautiful in appearance, its production method is because of the blockage that is shaped as of fermented bean curd, artificial bottling, thus not only time-consuming, and also breakage rate is also high, in addition, the quality in the fermented bean curd piece table is also different.

Task of the present invention is for the shortcoming that overcomes bottled block fermented bean curd and production method thereof provides a kind of local flavor of fermented bean curd the same outside and inside, transportation, easy for carrying and eating, fermented beancurd paste and the production method thereof that can carry out mechanization production and mechanization can.

Task of the present invention is achieved in that the bean curd that will be pressed into do not make the blockage base, does not bottle, and adopts big bean curd compact directly to connect the bacterial classification primary fermentation, afterwards, put big hermetically sealed can into and add the juice of allocating, carry out after fermentation, be modulated into paste again, fermented beancurd paste.

The present invention compared with prior art, fermented beancurd paste has solved the problem of block fermented bean curd cracky, not only transportation, easy for carrying and eating, and the local flavor of fermented bean curd is inside and outside consistent, more valuable is, the production method of fermented beancurd paste has been abandoned some time-consuming technologies of former bottled block fermented bean curd, has realized the mechanization that fermented bean curd itself is produced, and more condition has been created in the mechanization of the change of fermented bean curd container containing and splendid attire operation.

The manufacture method of this fermented beancurd paste is:

(1) bean curd that is pressed into is put into wooden case, connects bacterial classification, carry out primary fermentation,

(2) semi-finished product fermented bean curd piece that primary fermentation is good is put in the big hermetically sealed can, adds deployed juice, carries out after fermentation,

(3) with the fermented bean curd of after fermentation maturation,, be modulated into paste according to the different flavor requirement, fermented beancurd paste.This fermented beancurd paste can carry out the mechanization can according to different container containings.

Claims (2)

1. fermented beancurd paste, it is characterized in that: fermented bean curd is a paste.

2. the production method of a fermented beancurd paste comprises connecing bacterial classification, and fermentation is characterized in that:

(1) bean curd that is pressed into is put into wooden case, connects bacterial classification, carry out primary fermentation,

(2) semi-finished product fermented bean curd piece that primary fermentation is good is put in the big hermetically sealed can, adds deployed juice, carries out after fermentation,

(3) with the fermented bean curd of after fermentation maturation,, be modulated into paste according to the different flavor requirement, fermented beancurd paste.