CN1951217A - Processing method for producing high fiber soy cheese by use of soybean curd residue - Google Patents
Processing method for producing high fiber soy cheese by use of soybean curd residue Download PDFInfo
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- CN1951217A CN1951217A CNA2006101546475A CN200610154647A CN1951217A CN 1951217 A CN1951217 A CN 1951217A CN A2006101546475 A CNA2006101546475 A CN A2006101546475A CN 200610154647 A CN200610154647 A CN 200610154647A CN 1951217 A CN1951217 A CN 1951217A
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- bean curd
- fermented bean
- soybean residue
- processing method
- high fiber
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Abstract
The invention relates to a method for using bean curd slag to prepare high-fiber fermented bean curd. Wherein, it uses bean curd slag as material; grinding and boiling, adding food gel to shape it into block shape, using mold to seed and cultivate, adding pickling agent, emerging it in mixed bittern, and bottling, fermenting; the mixed bittern is gourment powder, sugar, peppertree juice, etc, to be added with yellow rice wine. The invention grinds the bean curd slag to be adhered with food gel, to disperse and seed. The invention can use the bean curd slag, without pollution and with low cost.
Description
Technical field
The present invention relates to a kind ofly make the processing method of high fiber fermented bean curd, belong to the processing technique field of bean product with soybean residue.
Background technology
The soybean residue accessory substance that produces in the bean product process is rich in cellulose, what have can be up to 50%, is extremely valuable food fiber vegetarian diet source, also has nutriments such as protein and isoflavones in the soybean residue, be the dietotherapy good merchantable brand of preventing diseases and keeping fit, human body is had health care.But at present because the restriction of processing technology, soybean residue is just handled when waste material or feed, has both polluted environment, wastes resource again.
Summary of the invention
The object of the present invention is to provide and a kind ofly can make the processing method of high fiber fermented bean curd with soybean residue what the soybean residue after the bean product production carried out comprehensive development and utilization.
The present invention is raw material for make the processing method of high fiber fermented bean curd with soybean residue with the soybean residue, it is characterized in that being undertaken by following manufacturing procedure:
A, with the boiling of the levigate back of soybean residue, add edible glue then and be molded into block fermented bean curd;
B, on block fermented bean curd, carry out inoculated and cultured with mucor;
C, on the block fermented bean curd after the inoculated and cultured, add curing agent and pickle;
D, the block fermented bean curd after will pickling immerse and mix in the halogen bottling together and carry out later stage fermentation.
Described edible glue can be agar or marine algae extract etc., and its addition is 0.5～1.0% of a soybean residue percentage by weight.
The fineness of described levigate back soybean residue can be 80～140 orders.
Temperature in the described inoculated and cultured operation can be 20～30 ℃, and the time is 24～30 hours.
Described curing agent can be the mixture of salt or salt and sugar.
Described mixing halogen can be monosodium glutamate according to different mouthfeel needs, sugar, and the glutinous rice vinasse, the poor burning, the mixture of one or more of Pericarpium Zanthoxyli extract etc. adds in the yellow rice wine formulated.
Also can add capsicum in the described mixing halogen, flour, the mixture of one or more of red colouring agent for food, also used as a Chinese medicine etc.
The present invention compared with prior art has following outstanding advantage and good effect:
1, soybean residue is increased decentralization by the glue mill, be convenient to processing; Adopt edible glue to carry out adhesion after the soybean residue fine grinding again, prepare high fiber fermented bean curd, solved the problem that dispersion can't be inoculated.Soybean residue after the bean product production is rationally utilized, and reaching when producing fermented bean curd does not have waste sludge discharge, has solved pollution problem, and has reduced production costs.
2, can increase product variety and expand sales according to the different change prescriptions of kind with the taste in area.
The specific embodiment
Concrete technological process of the present invention is:
Soybean residue------gluing--the glue mill--is pickled and--is irritated the halogen bottling and--seal--ageing--check--packing---finished product in boiling by cultivation.
Technology: soybean residue is dropped into colloid mill be refined to fineness and reach 80～140 orders, it is ripe to soybean residue that the glue mill finishes the back boiling, put into agar in proportion or marine algae extract stirs, in model, make the block fermented bean curd of required type, be cooled to room temperature then and insert mucor, under 20～30 degree constant temperature, cultivated 24～30 hours, pickle the back bottling, add corresponding mixing halogen, block fermented bean curd all is immersed in mixes 4 to 6 menstruation test packages of sealing ageing in the halogen.
Embodiment 1, the processing of high fine preserved red beancurd:
Batching: 10 kilograms of soybean residues, 1.5 kilograms of salt, 4 kilograms of yellow rice wine, 0.3 kilogram in red colouring agent for food, also used as a Chinese medicine, 2 kilograms in sugar, natural rose is spent a little.
Products characteristics: color and luster is purplish red, the peculiar fragrance of the rose-red fermented bean curd of tool, and the flavour deliciousness, the figure is complete, and mouthfeel has fiber.
Embodiment 2, the processing of the fragrant fermented bean curd of high fine sauce:
Batching: 10 kilograms of soybean residues, 1.5 kilograms of salt, 4 kilograms of yellow rice wine, 0.4 kilogram in flour, 1 kilogram in sugar.
Products characteristics: lighter color is brown, the strong sauce perfume (or spice) of tool, and the flavour deliciousness, mouthfeel has fiber.
Embodiment 3, the processing of high fine poor fragrant fermented bean curd:
Batching: 10 kilograms of soybean residues, 1.7 kilograms of salt, 3.2 kilograms of yellow rice wine, 1 kilogram in glutinous rice, 1 kilogram in sugar, 0.5 kilogram of poor burning.
Products characteristics: lighter color sauce Huang, strong poor perfume (or spice) is arranged, the flavour deliciousness, mouthfeel has fiber.
Claims (7)
1, a kind ofly making the processing method of high fiber fermented bean curd with soybean residue, is raw material with the soybean residue, it is characterized in that being undertaken by following manufacturing procedure:
A, with the boiling of the levigate back of soybean residue, add edible glue then and be molded into block fermented bean curd;
B, on block fermented bean curd, carry out inoculated and cultured with mucor;
C, on the block fermented bean curd after the inoculated and cultured, add curing agent and pickle;
D, the block fermented bean curd after will pickling immerse and mix in the halogen bottling together and carry out later stage fermentation.
2, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that described edible glue is agar or marine algae extract, its addition is 0.5～1.0% of a soybean residue percentage by weight.
3, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that the fineness of described levigate back soybean residue is 80～140 orders.
4, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that the temperature in the described inoculated and cultured operation is 20～30 ℃, the time is 24～30 hours.
5, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that described curing agent is the mixture of salt or salt and sugar.
6, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that described mixing halogen is monosodium glutamate, sugar, the glutinous rice vinasse, the poor burning, the mixture of one or more of Pericarpium Zanthoxyli extract adds in the yellow rice wine formulated.
7, make the processing method of high fiber fermented bean curd by claim 1 is described with soybean residue, it is characterized in that also adding capsicum in the described mixing halogen flour, the mixture of one or more of red colouring agent for food, also used as a Chinese medicine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101546475A CN1951217B (en) | 2006-11-10 | 2006-11-10 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101546475A CN1951217B (en) | 2006-11-10 | 2006-11-10 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1951217A true CN1951217A (en) | 2007-04-25 |
| CN1951217B CN1951217B (en) | 2010-04-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101546475A Expired - Fee Related CN1951217B (en) | 2006-11-10 | 2006-11-10 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258176A (en) * | 2010-05-27 | 2011-11-30 | 河南农业大学 | Method for producing preserved beancurd with bean dregs as raw materials |
| CN102816703A (en) * | 2012-06-26 | 2012-12-12 | 四川省五通桥德昌源酱园厂 | Wutongqiao Mucor flavus and production method of fermented bean curd |
| CN102845688A (en) * | 2012-10-15 | 2013-01-02 | 四川省食品发酵工业研究设计院 | Method of making preserved bean curd yeast powder by utilizing soybean meals |
| CN105341177A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned fermented bean curd and preparation method thereof |
| CN110063377A (en) * | 2019-05-10 | 2019-07-30 | 重庆工商大学 | A method of bean dregs fermented bean curd is prepared using soybean residue |
| CN112998204A (en) * | 2021-04-08 | 2021-06-22 | 四川新希望味业有限公司 | Instant fermented bean curd and preparation method thereof |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042892C (en) * | 1994-03-02 | 1999-04-14 | 北京市王致和腐乳厂 | Whole-bean direct-packed after fermented bean curd |
| CN1247114C (en) * | 2004-09-19 | 2006-03-29 | 王晓忠 | Fermented bean curd preparation method |
-
2006
- 2006-11-10 CN CN2006101546475A patent/CN1951217B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258176A (en) * | 2010-05-27 | 2011-11-30 | 河南农业大学 | Method for producing preserved beancurd with bean dregs as raw materials |
| CN102258176B (en) * | 2010-05-27 | 2013-06-26 | 河南农业大学 | Method for producing preserved beancurd with bean dregs as raw materials |
| CN102816703A (en) * | 2012-06-26 | 2012-12-12 | 四川省五通桥德昌源酱园厂 | Wutongqiao Mucor flavus and production method of fermented bean curd |
| CN102845688A (en) * | 2012-10-15 | 2013-01-02 | 四川省食品发酵工业研究设计院 | Method of making preserved bean curd yeast powder by utilizing soybean meals |
| CN105341177A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned fermented bean curd and preparation method thereof |
| CN110063377A (en) * | 2019-05-10 | 2019-07-30 | 重庆工商大学 | A method of bean dregs fermented bean curd is prepared using soybean residue |
| CN112998204A (en) * | 2021-04-08 | 2021-06-22 | 四川新希望味业有限公司 | Instant fermented bean curd and preparation method thereof |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1951217B (en) | 2010-04-14 |
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Granted publication date: 20100414 Termination date: 20131110 |