CN104798906A - Preparation method for fermented bean curd - Google Patents
Preparation method for fermented bean curd Download PDFInfo
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- CN104798906A CN104798906A CN201510190401.2A CN201510190401A CN104798906A CN 104798906 A CN104798906 A CN 104798906A CN 201510190401 A CN201510190401 A CN 201510190401A CN 104798906 A CN104798906 A CN 104798906A
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Abstract
The invention relates to a preparation method for fermented bean curd and belongs to the technical field of food processing. The preparation method comprises the following steps: decocting bean curd with soup, draining, placing the drained bean curd in a ventilated place for airing, fermenting the aired drained bean curd into Mao Doufu, wrapping the Mao Doufu with a seasoning, placing the Mao Doufu into a container, and injecting blend oil, so as to obtain the fermented bean curd. The fermented bean curd has the advantages of being glossy and bright in appearance, fragrant, fresh and tender in taste and rich in nutrition.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of fermented bean curd.
Background technology
Fermented bean curd be the people than one of preferable food, its bean curd of fermented made with soya bean is for major ingredient, and be stained with after bean curd of fermented can being soaked in oil and wrap seasoning matter and load terrine in neat formationly, injection rape oil makes it cover fermented bean curd, and then sealed type storage 4-6 months is edible.Also wine fermented bean curd can be made as stated above by after bean curd of fermented a little airing.There is following shortcoming in existing fermented bean curd: one is too tender, does not have muscles and bones; Two is that soup is too many, the taste of mouthfeel deflection bean curd with odor.Therefore, process the better fermented bean curd of mouthfeel and become the technical barrier needing solution badly.
Summary of the invention
The object of this invention is to provide a kind of tasty mouthfeel, nutritious fermented bean curd.
The technical solution used in the present invention is a kind of preparation method of fermented bean curd, comprises the following steps: get bean curd soup juice and decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product; Described soup juice is made up of the component of following parts by weight: salt 20 ~ 30 parts, Leaves of Hippophae L extract 3 ~ 8 parts, Pu'er tea 3 ~ 8 parts, A Sayi berry extract 3 ~ 8 parts, Cordyceps militaris extract 3 ~ 8 parts and 150 ~ 250 parts, water; Described condiment is made up of the component of following parts by weight: zanthoxylum powder 1 ~ 9 part, chilli powder 1 ~ 9 part, 1 ~ 9 part, fennel seeds powder, ginger powder 1 ~ 9 part, kudzu-vine root powder 1 ~ 9 part, chrysanthemum powder 1 ~ 9 part, Herba Menthae powder 1 ~ 9 part, ground nutmeg 1 ~ 9 part and black pepper 1 ~ 9 part.
Select multiple extract and water to be mixed with in soup juice, then decoct bean curd, the delicious food of bean curd can be increased, and make to infiltrate multiple nutritional components in bean curd, and increase the consolidation degree of bean curd.
Zanthoxylum powder, chilli powder, fennel seeds powder, ginger powder, ground nutmeg and black pepper is selected in condiment, can flavouring, but property is hotter.The kudzu-vine root powder that adding property is cooler again, chrysanthemum powder, Herba Menthae powder can make taste more be rich in stereovision, flavouring and while making product deliciousness, can also be fond of eating and not get angry.
Preferably, described soup juice is made up of the component of following parts by weight: salt 25 parts, Leaves of Hippophae L extract 5 parts, Pu'er tea 5 parts, A Sayi berry extract 5 parts, Cordyceps militaris extract 5 parts and 200 parts, water.
Preferably, described condiment is made up of the component of following parts by weight: zanthoxylum powder 5 parts, chilli powder 5 parts, 5 parts, fennel seeds powder, ginger powder 5 parts, kudzu-vine root powder 5 parts, chrysanthemum powder 5 parts, Herba Menthae powder 5 parts, ground nutmeg 5 parts and black pepper 5 parts.
Preferably, described modulation oil is made up of the component of following parts by weight: Zanthoxylum essential oil 2 ~ 8 parts, 2 ~ 8 parts, sesame oil, corn oil 2 ~ 8 parts, garlic oil 2 ~ 8 parts, peony seed oil 2 ~ 8 parts and safflower oil 2 ~ 8 parts.Adopt this modulation oil, one is the shelf-life can improving product, and two is make fermented bean curd more delicious, and color and luster is attractive in appearance bright-coloured.
The present invention also provides a kind of fermented bean curd of preparation method gained of fermented bean curd.
In the present invention, Leaves of Hippophae L extract, Pu'er tea, A Sayi berry extract, Cordyceps militaris extract are water extract, respectively by boiling, can filter, concentrated, obtain.Such as Leaves of Hippophae L, can add 10 times of soak by water, and filter, reduced pressure concentration, obtains.Each extract is also by commercially available acquisition.
Beneficial effect of the present invention is:
(1) gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious.(2) the present invention is without the need to adding chemical preservative in addition, can preserve for a long time, and the shelf-life can reach more than 2 years.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1
The preparation of soup juice
By weight, take salt 25 parts, Leaves of Hippophae L extract 5 parts, Pu'er tea 5 parts, A Sayi berry extract 5 parts, Cordyceps militaris extract 5 parts and 200 parts, water, mixing.
The preparation of condiment
By weight, take zanthoxylum powder 5 parts, chilli powder 5 parts, 5 parts, fennel seeds powder, ginger powder 5 parts, kudzu-vine root powder 5 parts, chrysanthemum powder 5 parts, Herba Menthae powder 5 parts, ground nutmeg 5 parts and black pepper 5 parts, mixing.
The preparation of modulation oil
By weight, take Zanthoxylum essential oil 5 parts, 5 parts, sesame oil, corn oil 5 parts, garlic oil 5 parts, peony seed oil 5 parts and safflower oil 5 parts, mixing.
The preparation of fermented bean curd
Get bean curd soup juice to decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, without the taste of bean curd with odor, and 28 months shelf-lifves.
Embodiment 2
The preparation of soup juice
By weight, take salt 20 parts, Leaves of Hippophae L extract 3 parts, Pu'er tea 3 parts, A Sayi berry extract 3 parts, Cordyceps militaris extract 3 parts and 250 parts, water, mixing.
The preparation of condiment
By weight, take zanthoxylum powder 1 part, chilli powder 1 part, 1 part, fennel seeds powder, ginger powder 1 part, kudzu-vine root powder 1 part, chrysanthemum powder 1 part, Herba Menthae powder 1 part, ground nutmeg 1 part and black pepper 1 part, mixing.
The preparation of modulation oil
By weight, take Zanthoxylum essential oil 2 parts, 2 parts, sesame oil, corn oil 2 parts, garlic oil 2 parts, peony seed oil 2 parts and safflower oil 2 parts, mixing.
The preparation of fermented bean curd
Get bean curd soup juice to decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, without the taste of bean curd with odor, and 26 months shelf-lifves.
Embodiment 3
The preparation of soup juice
By weight, take salt 30 parts, Leaves of Hippophae L extract 8 parts, Pu'er tea 8 parts, A Sayi berry extract 8 parts, Cordyceps militaris extract 8 parts and 150 parts, water, mixing.
The preparation of condiment
By weight, take zanthoxylum powder 9 parts, chilli powder 9 parts, 9 parts, fennel seeds powder, ginger powder 9 parts, kudzu-vine root powder 9 parts, chrysanthemum powder 9 parts, Herba Menthae powder 1 part, ground nutmeg 1 part and black pepper 1 part, mixing.
The preparation of modulation oil
By weight, take Zanthoxylum essential oil 8 parts, 8 parts, sesame oil, corn oil 8 parts, garlic oil 8 parts, peony seed oil 8 parts and safflower oil 2 parts, mixing.
The preparation of fermented bean curd
Get bean curd soup juice to decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, without the taste of bean curd with odor, and 24 months shelf-lifves.
Embodiment 4
The preparation of soup juice
By weight, take salt 28 parts, Leaves of Hippophae L extract 6 parts, Pu'er tea 6 parts, A Sayi berry extract 4 parts, Cordyceps militaris extract 4 parts and 180 parts, water, mixing.
The preparation of condiment
By weight, take zanthoxylum powder 8 parts, chilli powder 8 parts, 6 parts, fennel seeds powder, ginger powder 6 parts, kudzu-vine root powder 4 parts, chrysanthemum powder 4 parts, Herba Menthae powder 2 parts, ground nutmeg 2 parts and black pepper 2 parts, mixing.
The preparation of modulation oil
By weight, take Zanthoxylum essential oil 7 parts, 7 parts, sesame oil, corn oil 6 parts, garlic oil 4 parts, peony seed oil 4 parts and safflower oil 4 parts, mixing.
The preparation of fermented bean curd
Get bean curd soup juice to decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, without the taste of bean curd with odor, and 28 months shelf-lifves.
Embodiment 5
The preparation of soup juice
By weight, take salt 22 parts, Leaves of Hippophae L extract 4 parts, Pu'er tea 4 parts, A Sayi berry extract 4 parts, Cordyceps militaris extract 3 parts and 220 parts, water, mixing.
The preparation of condiment
By weight, take zanthoxylum powder 5 parts, chilli powder 5 parts, 4 parts, fennel seeds powder, ginger powder 4 parts, kudzu-vine root powder 2 parts, chrysanthemum powder 2 parts, Herba Menthae powder 2 parts, ground nutmeg 9 parts and black pepper 9 parts, mixing.
The preparation of modulation oil
By weight, take Zanthoxylum essential oil 3 parts, 3 parts, sesame oil, corn oil 7 parts, garlic oil 7 parts, peony seed oil 7 parts and safflower oil 7 parts, mixing.
The preparation of fermented bean curd
Get bean curd soup juice to decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product.
Gained fermented bean curd gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, without the taste of bean curd with odor, and 28 months shelf-lifves.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (5)
1. a preparation method for fermented bean curd, is characterized in that: comprise the following steps: get bean curd soup juice and decoct, drain well, is placed in ventilation and dries, and then fermentation is bean curd of fermented, wraps condiment, puts into container, injects modulation oil, to obtain final product; Described soup juice is made up of the component of following parts by weight: salt 20 ~ 30 parts, Leaves of Hippophae L extract 3 ~ 8 parts, Pu'er tea 3 ~ 8 parts, A Sayi berry extract 3 ~ 8 parts, Cordyceps militaris extract 3 ~ 8 parts and 150 ~ 250 parts, water; Described condiment is made up of the component of following parts by weight: zanthoxylum powder 1 ~ 9 part, chilli powder 1 ~ 9 part, 1 ~ 9 part, fennel seeds powder, ginger powder 1 ~ 9 part, kudzu-vine root powder 1 ~ 9 part, chrysanthemum powder 1 ~ 9 part, Herba Menthae powder 1 ~ 9 part, ground nutmeg 1 ~ 9 part and black pepper 1 ~ 9 part.
2. the preparation method of a kind of fermented bean curd according to claim 1, it is characterized in that: described soup juice is made up of the component of following parts by weight: salt 25 parts, Leaves of Hippophae L extract 5 parts, Pu'er tea 5 parts, Ah's Say berry extract 5 parts, Cordyceps militaris extract 5 parts and 200 parts, water.
3. the preparation method of a kind of fermented bean curd according to claim 1, it is characterized in that: described condiment is made up of the component of following parts by weight: zanthoxylum powder 5 parts, chilli powder 5 parts, 5 parts, fennel seeds powder, ginger powder 5 parts, kudzu-vine root powder 5 parts, chrysanthemum powder 5 parts, Herba Menthae powder 5 parts, ground nutmeg 5 parts and black pepper 5 parts.
4. the preparation method of a kind of fermented bean curd according to claim 1, it is characterized in that: described modulation oil is made up of the component of following parts by weight: Zanthoxylum essential oil 2 ~ 8 parts, 2 ~ 8 parts, sesame oil, corn oil 2 ~ 8 parts, garlic oil 2 ~ 8 parts, peony seed oil 2 ~ 8 parts and safflower oil 2 ~ 8 parts.
5. the fermented bean curd based on the preparation method gained of a kind of fermented bean curd described in any one of claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510190401.2A CN104798906A (en) | 2015-04-21 | 2015-04-21 | Preparation method for fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510190401.2A CN104798906A (en) | 2015-04-21 | 2015-04-21 | Preparation method for fermented bean curd |
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| CN104798906A true CN104798906A (en) | 2015-07-29 |
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| CN201510190401.2A Pending CN104798906A (en) | 2015-04-21 | 2015-04-21 | Preparation method for fermented bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
| CN105660882A (en) * | 2016-03-21 | 2016-06-15 | 张俊辉 | Processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd |
| CN115500460A (en) * | 2022-08-17 | 2022-12-23 | 贵州雍福产业发展投资(集团)有限公司 | Preparation method of fermented bean curd rich in amino acid |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1483345A (en) * | 2002-09-20 | 2004-03-24 | 郑建涵 | Process for producing fermented bean curd |
| CN1803000A (en) * | 2005-01-13 | 2006-07-19 | 福建省莆田大富食品有限公司 | Production method of vacuum fermented bean curd in container |
| CN102246929A (en) * | 2011-08-15 | 2011-11-23 | 云南省金鑫绿色食品有限公司 | Muslim fermented bean curd |
| CN103719299A (en) * | 2013-12-24 | 2014-04-16 | 郑淑贞 | Edible fungus fermented bean curd and production process thereof |
-
2015
- 2015-04-21 CN CN201510190401.2A patent/CN104798906A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1483345A (en) * | 2002-09-20 | 2004-03-24 | 郑建涵 | Process for producing fermented bean curd |
| CN1803000A (en) * | 2005-01-13 | 2006-07-19 | 福建省莆田大富食品有限公司 | Production method of vacuum fermented bean curd in container |
| CN102246929A (en) * | 2011-08-15 | 2011-11-23 | 云南省金鑫绿色食品有限公司 | Muslim fermented bean curd |
| CN103719299A (en) * | 2013-12-24 | 2014-04-16 | 郑淑贞 | Edible fungus fermented bean curd and production process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
| CN105660882A (en) * | 2016-03-21 | 2016-06-15 | 张俊辉 | Processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd |
| CN115500460A (en) * | 2022-08-17 | 2022-12-23 | 贵州雍福产业发展投资(集团)有限公司 | Preparation method of fermented bean curd rich in amino acid |
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Application publication date: 20150729 |
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