CN101874588A - Production method of Konjaku preserved bean curd - Google Patents

Abstract

The invention provides a production method of Konjaku preserved bean curd which is prepared from Konjaku and soybean, and the raw materials comprise 90%-97wt% of soybean and 3wt%-10wt% of Konjaku powder. The method comprises the following steps: 1) firstly soaking soybean, milling and separating to obtain thick liquid; 2) secondly adding Konjaku powder in thick liquid; 3) boiling the mixture of thick liquid and Konjaku, adding bittern, shaping to prepare a bean curd blank; 4) cutting the bean curd blank into cubic small chunks, placing the small chunks in a fermentation frame, inoculating the cultivated mucor to ferment for 3-5 days while controlling the indoor temperature to 10-18 DEG C; 5) adding seasonings in the fermented bean curd chunks to perform secondary fermentation for 2-3 months while controlling the indoor temperature to 10-20 DEG C; and 6) bottling, and using the infrared ray or 120 DEG C of steam to sterilize and obtain the finished product. The preserved bean curd has not only the nutrient components of soybean, but also the health function of Konjaku.

Description

The production method of Konjaku preserved bean curd

Technical field

The present invention relates to a kind of method for making food, especially a kind of production method of Konjaku preserved bean curd.

Background technology

Konjaku is subjected to people's popular welcome because of having very high edibility, its Main Ingredients and Appearance is a glucomannans, it not only contains 10 several amino acids and the various trace elements of needed by human body, have more characteristics such as low albumen, low fat, high fiber, water imbibition are strong, expansion rate height, the medicinal efficacy aspect has multiple curative effects such as reducing blood lipid, hypoglycemic, hypotensive, toxin expelling, fat-reducing, beauty treatment, health care, defaecation ease constipation stomach.Present fermented bean curd is that single bean curd fermentation is made, and only has nutrient components of soybean.

Summary of the invention

In order to make existing fermented bean curd not only have nutrient components of soybean, also have health function of konjaku, the present invention proposes the production method of Konjaku preserved bean curd.

For this reason, technical scheme of the present invention is: the production method of Konjaku preserved bean curd is that raw material is made with konjaku, soybean, and by weight percentage: soybean is 90%～97%, and konjaku powder is 3%～10% preparation raw material;

Concrete steps are:

A, behind the soybeans soaking, defibrination separates and to obtain slurries;

B, in slurries, add konjaku powder then;

C, the mixture of slurries and konjaku powder successively through mashing off, select slurry, the bean curd base is made in moulding;

D, the bean curd base of making is cut into cubed pieces, puts into the Mucor inoculation fermentation that the fermentation frame is made with training, room temperature is controlled at 10～18 ℃, and the time is 3～5 days;

E, in the thumbnail of fermenting-ripening, add condiment after, carry out secondary fermentation, room temperature is controlled at 10～20 ℃, the time is 2～3 months;

After f, the bottling,, obtain finished product with infrared ray or 120 ℃ of steam sterilizations.

Beneficial effect: the Konjaku preserved bean curd that the present invention produces not only has nutrient components of soybean, added konjaku powder after, can replenish the needed by human body glucomannans, hypotensive, treat constipation; Contain unsaturated fat and multivitamin, particularly cobalamin, have the function that prevents senile dementia.The effect that has Appetizing spleen-tonifying, promoting digestion greasy simultaneously.

The specific embodiment

Embodiment 1:

The production method of Konjaku preserved bean curd is that raw material is made with konjaku, soybean, and by weight percentage: soybean is 95%, and konjaku powder is 5% preparation raw material; Concrete steps are:

A, behind the soybeans soaking, defibrination separates and to obtain slurries;

B, in slurries, add konjaku powder then;

C, the mixture of slurries and konjaku powder successively through mashing off, select slurry, the bean curd base is made in moulding;

D, the bean curd base of making is cut into cubed pieces, puts into the Mucor inoculation fermentation that the fermentation frame is made with training, room temperature is controlled at 10～18 ℃, and the time is 3～5 days;

E, in the thumbnail of fermenting-ripening, add condiment after, carry out secondary fermentation, room temperature is controlled at 10～20 ℃, the time is 3 months;

After f, the bottling,, obtain finished product with infrared ray or 120 ℃ of steam sterilizations 10 minutes.

Embodiment 2:

The production method of Konjaku preserved bean curd is that raw material is made with konjaku, soybean, and by weight percentage: soybean is 96%, and konjaku powder is 4% preparation raw material; Concrete steps are:

A, behind the soybeans soaking, defibrination separates and to obtain slurries;

B, in slurries, add konjaku powder then;

C, the mixture of slurries and konjaku powder successively through mashing off, select slurry, the bean curd base is made in moulding;

D, the bean curd base of making is cut into cubed pieces, puts into the Mucor inoculation fermentation that the fermentation frame is made with training, room temperature is controlled at 10～18 ℃, and the time is 3～5 days;

E, in the thumbnail of fermenting-ripening, add condiment after, carry out secondary fermentation, room temperature is controlled at 10～20 ℃, the time is 2 months;

After f, the bottling,, 10 minutes time, obtain finished product with infrared ray or 120 ℃ of steam sterilizations.

In the foregoing description, the soak time of soybean is 24～36 hours, generally is advisable with 36.Mashing off adopts steam.

The consumption of konjaku powder is not limited to two above-mentioned embodiment, as long as the percentage by weight of konjaku powder all belongs to protection scope of the present invention in 3%～10%.

Claims (1)

1. the production method of Konjaku preserved bean curd is that raw material is made with konjaku, soybean, and by weight percentage: soybean is 90%～97%, and konjaku powder is 3%～10% preparation raw material; Concrete steps are:

A, behind the soybeans soaking, defibrination separates and to obtain slurries;

B, in slurries, add konjaku powder then;

C, the mixture of slurries and konjaku powder successively through mashing off, select slurry, the bean curd base is made in moulding;

D, the bean curd base of making is cut into cubed pieces, puts into the Mucor inoculation fermentation that the fermentation frame is made with training, room temperature is controlled at 10～18 ℃, and the time is 3～5 days;

E, in the thumbnail of fermenting-ripening, add condiment after, carry out secondary fermentation, room temperature is controlled at 10～20 ℃, the time is 2～3 months;

After f, the bottling,, obtain finished product with infrared ray or 120 ℃ of steam sterilizations.