CN103431067A - Method for producing rose fermented bean curd - Google Patents
Method for producing rose fermented bean curd Download PDFInfo
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- CN103431067A CN103431067A CN2013104031790A CN201310403179A CN103431067A CN 103431067 A CN103431067 A CN 103431067A CN 2013104031790 A CN2013104031790 A CN 2013104031790A CN 201310403179 A CN201310403179 A CN 201310403179A CN 103431067 A CN103431067 A CN 103431067A
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Abstract
The invention discloses a method for producing rose fermented bean curd. The method comprises the following steps: adding water into rose petals and soaked soybeans for grinding into thick liquid, and filtering to obtain rose soybean milk; heating the rose soybean milk, adding calcium acetate and sodium bicarbonate for forming bean curd flower to obtain rose bean curd jelly; squeezing the rose bean curd jelly into blanks, slicing, inoculating hair mould and fermenting, and sprinkling salt; and finally, performing sealed fermentation in white spirit for 20-60 days to obtain the rose fermented bean curd. The rose petals are added into the common fermented bean curd production process, so that sweet perfumes of the finished product are diffused all around, the taste is rich and hierarchical, and the fermented bean curd has an extremely high nutritive value and an excellent health-care effect.
Description
Technical field
The present invention relates to a kind of fermented bean curd, relate generally to a kind of production method of rose fermented bean curd.
Background technology
Fermented bean curd is a kind of processed soybean food of secondary operations, is one of fermented food of China's folk tradition.The manufacture craft exquisiteness of fermented bean curd is rigorous, from selection, defibrination, be filled into typing, press dry, mouldization all be worthy of careful study, the fermented bean curd of making is fine and smooth soft, delicious flavour is nutritious, improves a poor appetite, and helps digest.China various places all produce fermented bean curd, although their outward appearance, shape, not of uniform size, taste comparatively dullness and nutritive value inadequate, need in fermented bean curd, increase other health nutrient compositions, to meet different consumers' healthy needs.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of rich in taste and has levels, and has the production method of the rose fermented bean curd of nutritive value and health-care efficacy.
Technical scheme provided by the invention is a kind of production method of rose fermented bean curd, comprises the following steps:
1) by fresh roseleaf and the soybean with water defibrination soaked, filter, filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 85～100 ℃, adopts calcium sulfate and sodium acid carbonate as mixing coagulating agent point slurry, obtain the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 28～30 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, normal temperature is placed 20 hours, is placed in the white wine sealing and fermenting 20～60 days, obtains.
In step 1), described filtration is through 100～150 mesh filter screens by mixed serum.
In step 1), the weight ratio of calcium sulfate and sodium acid carbonate is 5:2～3.
In step 1), the weight ratio of roseleaf, soya bean and water is 1:10～15:20～40.
In step 5), the addition of salt is 12～15% of rose bean curd base weight.
In step 5), the alcoholic strength of white wine is 15～20 degree.
The rose fermented bean curd fragrant odour that the present invention makes rose and soya bean compatibility, rich in taste has levels, and has soothing liver-qi stagnation, and the effect of regulating menstruation by adjusting the flow of blood is long-term edible, can effectively remove free radical, eliminates pigmentation, makes us calling forth one's youthful vigor.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) by fresh roseleaf and the soybean with water defibrination soaked, the weight ratio 1:10:20 of roseleaf, soya bean and water, cross 100 mesh filter screens, and filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 85 ℃, adds the coagulating agent point slurry of dry soya bean weight 2%, the mixture that coagulating agent is calcium sulfate and sodium acid carbonate, its weight ratio is 5:2, obtains the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 28 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, the addition of salt is 12% of rose bean curd base weight, and normal temperature is placed 20 hours, is placed in 15 degree white wine sealing and fermenting 20 days, obtains.
Embodiment 2
1) by fresh roseleaf and the soybean with water defibrination soaked, the weight ratio 1:15:40 of roseleaf, soya bean and water, cross 150 mesh filter screens, and filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 100 ℃, adds the coagulating agent point slurry of dry soya bean weight 2%, the mixture that coagulating agent is calcium sulfate and sodium acid carbonate, its weight ratio is 5:3, obtains the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 30 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, the addition of salt is 15% of rose bean curd base weight, and normal temperature is placed 20 hours, is placed in 20 degree white wine sealing and fermenting 60 days, obtains.
Embodiment 3
1) by fresh roseleaf and the soybean with water defibrination soaked, the weight ratio 1:12:30 of roseleaf, soya bean and water, cross 150 mesh filter screens, and filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 95 ℃, adds the coagulating agent point slurry of dry soya bean weight 2%, the mixture that coagulating agent is calcium sulfate and sodium acid carbonate, its weight ratio is 5:2.2, obtains the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 29 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, the addition of salt is 14% of rose bean curd base weight, and normal temperature is placed 20 hours, is placed in 17 degree white wine sealing and fermenting 40 days, obtains.
Embodiment 4
1) by fresh roseleaf and the soybean with water defibrination soaked, the weight ratio 1:10:40 of roseleaf, soya bean and water, cross 100 mesh filter screens, and filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 100 ℃, adds the coagulating agent point slurry of dry soya bean weight 2%, the mixture that coagulating agent is calcium sulfate and sodium acid carbonate, its weight ratio is 5:2, obtains the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 30 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, the addition of salt is 12% of rose bean curd base weight, and normal temperature is placed 20 hours, is placed in 20 degree white wine sealing and fermenting 20 days, obtains.
Claims (6)
1. the production method of a rose fermented bean curd is characterized in that: comprise the following steps:
1) by fresh roseleaf and the soybean with water defibrination soaked, filter, filtrate is the rose soya-bean milk;
2) the rose soya-bean milk is warming up to 85～100 ℃, adopts calcium sulfate and sodium acid carbonate as mixing coagulating agent point slurry, obtain the rose jellied bean curd;
3) the rose jellied bean curd is squeezed into to bulk, be rose bean curd base;
4) rose bean curd base is diced, to blockage surface seeding Mucor, be placed in 28～30 ℃ of bottom fermentations, until the blockage surface grows cotton-shaped white Mucor;
5) spread one deck salt toward the rose bean curd base surface that grows white Mucor, normal temperature is placed 20 hours, is placed in the white wine sealing and fermenting 20～60 days, obtains.
2. the production method of rose fermented bean curd according to claim 1, it is characterized in that: in step 1), described filtration is through 100～150 mesh filter screens by mixed serum.
3. the production method of rose fermented bean curd according to claim 1, it is characterized in that: in step 1), the weight ratio of calcium sulfate and sodium acid carbonate is 5:2～3.
4. the production method of rose fermented bean curd according to claim 1, it is characterized in that: in step 1), the weight ratio of roseleaf, soya bean and water is 1:10～15:20～40.
5. the production method of rose fermented bean curd according to claim 1, it is characterized in that: in step 5), the addition of salt is 12～15% of rose bean curd base weight.
6. the production method of rose fermented bean curd according to claim 1 is characterized in that: in step 5), the alcoholic strength of white wine is 15～20 degree.
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| CN2013104031790A CN103431067A (en) | 2013-09-06 | 2013-09-06 | Method for producing rose fermented bean curd |
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| CN2013104031790A CN103431067A (en) | 2013-09-06 | 2013-09-06 | Method for producing rose fermented bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105519695A (en) * | 2015-12-28 | 2016-04-27 | 贵州大方百里花食品有限公司 | Azalea bean curd and production method thereof |
| CN106819149A (en) * | 2017-03-31 | 2017-06-13 | 镇远县道益堂生物科技有限公司 | A kind of bletilla striata fermented bean curd and preparation method thereof |
| CN106974000A (en) * | 2017-03-22 | 2017-07-25 | 安徽八公山豆制品有限公司 | A kind of beauty treatment heat-clearing preserved rose beancurd and preparation method thereof |
| CN108450562A (en) * | 2018-04-28 | 2018-08-28 | 李德鹏 | A kind of production method of peanut flavor fermented bean curd |
Citations (7)
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| US4105803A (en) * | 1977-05-02 | 1978-08-08 | Ohio Agricultural Research And Development Center | Soybean-cheese whey food product |
| CN1322488A (en) * | 2001-05-11 | 2001-11-21 | 成国义 | Health food |
| KR20040051735A (en) * | 2002-12-11 | 2004-06-19 | 심재열 | Fermented bean-curd and method for preparing the same |
| CN101606675A (en) * | 2009-07-11 | 2009-12-23 | 刘志良 | The production method of green tea soycheese |
| CN101731522A (en) * | 2008-11-20 | 2010-06-16 | 赵惠 | Fragrant bean curd |
| CN102370009A (en) * | 2010-08-14 | 2012-03-14 | 鲁德庆 | Red bean tofu with rose fragrance |
| CN102885166A (en) * | 2012-10-25 | 2013-01-23 | 湖州老恒和酿造有限公司 | Production process of fermented bean curd and fermented bean curd |
-
2013
- 2013-09-06 CN CN2013104031790A patent/CN103431067A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4105803A (en) * | 1977-05-02 | 1978-08-08 | Ohio Agricultural Research And Development Center | Soybean-cheese whey food product |
| CN1322488A (en) * | 2001-05-11 | 2001-11-21 | 成国义 | Health food |
| KR20040051735A (en) * | 2002-12-11 | 2004-06-19 | 심재열 | Fermented bean-curd and method for preparing the same |
| CN101731522A (en) * | 2008-11-20 | 2010-06-16 | 赵惠 | Fragrant bean curd |
| CN101606675A (en) * | 2009-07-11 | 2009-12-23 | 刘志良 | The production method of green tea soycheese |
| CN102370009A (en) * | 2010-08-14 | 2012-03-14 | 鲁德庆 | Red bean tofu with rose fragrance |
| CN102885166A (en) * | 2012-10-25 | 2013-01-23 | 湖州老恒和酿造有限公司 | Production process of fermented bean curd and fermented bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105519695A (en) * | 2015-12-28 | 2016-04-27 | 贵州大方百里花食品有限公司 | Azalea bean curd and production method thereof |
| CN106974000A (en) * | 2017-03-22 | 2017-07-25 | 安徽八公山豆制品有限公司 | A kind of beauty treatment heat-clearing preserved rose beancurd and preparation method thereof |
| CN106819149A (en) * | 2017-03-31 | 2017-06-13 | 镇远县道益堂生物科技有限公司 | A kind of bletilla striata fermented bean curd and preparation method thereof |
| CN108450562A (en) * | 2018-04-28 | 2018-08-28 | 李德鹏 | A kind of production method of peanut flavor fermented bean curd |
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Application publication date: 20131211 |