CN104839346A - Traditional Chinese medicinal fermented bean curd and preparation method thereof - Google Patents
Traditional Chinese medicinal fermented bean curd and preparation method thereof Download PDFInfo
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- CN104839346A CN104839346A CN201510235819.0A CN201510235819A CN104839346A CN 104839346 A CN104839346 A CN 104839346A CN 201510235819 A CN201510235819 A CN 201510235819A CN 104839346 A CN104839346 A CN 104839346A
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Abstract
The invention discloses a traditional Chinese medicinal fermented bean curd and a preparation method thereof. The traditional Chinese medicinal fermented bean curd consists of the following raw materials in parts by weight: 100 to 120 parts of soybeans, 10 to 20 parts of honeysuckles, 6 to 12 parts of liquorice, 8 to 14 parts of red dates, 4 to 8 parts of fresh ginger, 3 to 7 parts of rhubarb, 6 to 10 parts of mint, 6 to 10 parts of pericarpium citri reticulatae, and 6 to 10 parts of semen cassiae. The preparation method comprises the following steps of blanking, prior fungus cultivation, prior fermentation, pickling and finished product acquirement. By thoroughly changing ingredients and proportions in the formula of a fermented bean curd, the prepared traditional Chinese medicinal fermented bean curd is enabled to be not only unique in flavor and strong in fragrance, but also have the effects of heat clearing, internal heat reduction, anti-inflammation, deficiency tonifying and stroke treatment; as the fermented bean curd is usually mixed with hot peppers to be eaten, the inflammation is caused easily; however, the fermented bean curd provided by the invention can not only effectively solve the problem through the mixed use by cooperation with the hot peppers, but also has a certain dietary therapy effect.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of Chinese medicine fermented bean curd and preparation method thereof.
Background technology
Fermented bean curd is also known as fermented bean curd, Han nationality's Traditional Folk cuisines that China spreads thousands of years, because its mouthfeel is good, nutrition is high, smell have strand smelly, tasting special fragrance liking deeply by Chinese common people and the south east asia people, is unfailing delicious food together.Fermented bean curd is divided into green grass or young crops side, red, white side's three major types usually, and fermented bean curd is the flavouring of China's original creation, and have the kinds such as preserved red beancurd, green-rot breast, white rot are newborn, sauce fermented bean curd, pattern fermented bean curd, it both can eat separately, also can be used to the dish cooking unique flavor.
Fermented bean curd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material dried bean curd bean product that originally nutritive value is very high, protein content reaches 15-20%, suitable with meat, simultaneously calcareous containing what enrich.Have passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter.Phytic acid because of decomposed by microbial in beans, makes the mineral matter such as iron, zinc that in soybean, absorptivity is very low originally more easily be absorbed by the body.Meanwhile, the unexistent vitamin B12 of general vegetable food due to Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.The raw material of fermented bean curd is bean curd Ganlei " openpore ".To the mould that openpore inoculation kind is suitable, put and cultivate under suitable conditions, just grown white mucors amount reproduction above soon and waken up.These white hairs seem may some be fearful, in fact totally unnecessary worry because these bacterial classifications to people without any harm, their effect is only decomposed protein in openpore, is produced amino acid and some B family vitamins.The process of stranding hair is carried out to the openpore growing hair, finally salt marsh again, just become fermented bean curd.
Most fermented bean curd is all more traditional green grass or young crops side, red, white side's three major types in the market, and these fermented bean curd usually can mix with the seasoning matter such as capsicum again after eat, the only just use as seasoning, does not have other effects.
Summary of the invention
The present invention aim to provide a kind of there is heat-clearing and fire-reducing, anti-inflammatory, qi-restoratives treat Chinese medicine fermented bean curd of wind and preparation method thereof, solving the single problem of numerous fermented bean curd article effectiveness.
The present invention is achieved by the following technical programs:
A kind of Chinese medicine fermented bean curd, it is made up of following raw material: soybean 100-120 part, honeysuckle 10-20 part, Radix Glycyrrhizae 6-12 part, red date 8-14 part, ginger 4-8 part, rheum officinale 3-7 part, peppermint 6-10 part, dried orange peel 6-10 part, cassia seed 6-10 part.
Described Chinese medicine fermented bean curd, it is made up of following raw material: soybean 105-115 part, honeysuckle 13-17 part, Radix Glycyrrhizae 8-10 part, red date 10-12 part, ginger 5-7 part, rheum officinale 4-6 part, peppermint 7-9 part, dried orange peel 7-9 part, cassia seed 7-9 part.
Described Chinese medicine fermented bean curd, it is made up of following raw material: soybean 110 parts, honeysuckle 15 parts, 9 parts, Radix Glycyrrhizae, red date 11 parts, 6 parts, ginger, rheum officinale 5 parts, peppermint 8 parts, dried orange peel 8 parts, cassia seed 8 parts.
Present invention also offers the preparation method of above-mentioned Chinese medicine fermented bean curd, the method comprises the following steps:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, temperature controls as 15-17 DEG C, and incubation time is obtain fermented bean curd blank after 48-72h;
(3) prior fermentation: note is as in fermented bean curd blank after cultivating by utilizing flavoring yeast, and sealed fermenting 36-42h, control temperature 25-30 DEG C, obtain ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 12-14%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 72-108h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Beneficial effect of the present invention is: by the composition and ratio thoroughly changing fermented bean curd formula make the Chinese medicine fermented bean curd for preparing not only unique flavor, aromatic flavour but also there is heat-clearing and fire-reducing, anti-inflammatory, qi-restoratives treat wind action; fermented bean curd eats owing to can mix capsicum usually; easily cause and get angry; and fermented bean curd of the present invention coordinates that capsicum is used in combination can effectively be addressed this problem, but also there is certain dietary function.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
Formula: soybean 100kg, honeysuckle 10kg, Radix Glycyrrhizae 6kg, red date 8kg, ginger 4kg, rheum officinale 3kg, peppermint 6kg, dried orange peel 6kg, cassia seed 6kg.
Preparation method:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, it is 15 DEG C that temperature controls, and incubation time is obtain fermented bean curd blank after 48h;
(3) prior fermentation: noted as in fermented bean curd blank after cultivating by utilizing flavoring yeast, sealed fermenting 36h, control temperature 25 DEG C, obtains ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 12%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 72h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Embodiment two
Formula: soybean 120kg, honeysuckle 20kg, Radix Glycyrrhizae 12kg, red date 14kg, ginger 8kg, rheum officinale 7kg, peppermint 10kg, dried orange peel 10kg, cassia seed 10kg.
Preparation method:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, it is 16 DEG C that temperature controls, and incubation time is obtain fermented bean curd blank after 52h;
(3) prior fermentation: noted as in fermented bean curd blank after cultivating by utilizing flavoring yeast, sealed fermenting 38h, control temperature 26 DEG C, obtains ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 12%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 80h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Embodiment three
Formula: soybean 105kg, honeysuckle 13kg, Radix Glycyrrhizae 8kg, red date 10kg, ginger 5kg, rheum officinale 4kg, peppermint 7kg, dried orange peel 7kg, cassia seed 7kg.
Preparation method:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, it is 17 DEG C that temperature controls, and incubation time is obtain fermented bean curd blank after 55h;
(3) prior fermentation: noted as in fermented bean curd blank after cultivating by utilizing flavoring yeast, sealed fermenting 19h, control temperature 29 DEG C, obtains ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 14%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 85h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Embodiment four
Formula: soybean 115kg, honeysuckle 17kg, Radix Glycyrrhizae 10kg, red date 12kg, ginger 7kg, rheum officinale 6kg, peppermint 9kg, dried orange peel 9kg, cassia seed 9kg.
Preparation method:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, it is 17 DEG C that temperature controls, and incubation time is obtain fermented bean curd blank after 72h;
(3) prior fermentation: noted as in fermented bean curd blank after cultivating by utilizing flavoring yeast, sealed fermenting 42h, control temperature 30 DEG C, obtains ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 14%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 108h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Embodiment five
Formula: soybean 110kg, honeysuckle 15kg, Radix Glycyrrhizae 9kg, red date 11kg, ginger 6kg, rheum officinale 5kg, peppermint 8kg, dried orange peel 8kg, cassia seed 8kg.
Preparation method:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, it is 16 DEG C that temperature controls, and incubation time is obtain fermented bean curd blank after 60h;
(3) prior fermentation: noted as in fermented bean curd blank after cultivating by utilizing flavoring yeast, sealed fermenting 40h, control temperature 28 DEG C, obtains ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 13%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 90h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
Claims (4)
1. a Chinese medicine fermented bean curd, is characterized in that: it is made up of following raw material: soybean 100-120 part, honeysuckle 10-20 part, Radix Glycyrrhizae 6-12 part, red date 8-14 part, ginger 4-8 part, rheum officinale 3-7 part, peppermint 6-10 part, dried orange peel 6-10 part, cassia seed 6-10 part.
2. Chinese medicine fermented bean curd according to claim 1, it is characterized in that: described Chinese medicine fermented bean curd, it is made up of following raw material: soybean 105-115 part, honeysuckle 13-17 part, Radix Glycyrrhizae 8-10 part, red date 10-12 part, ginger 5-7 part, rheum officinale 4-6 part, peppermint 7-9 part, dried orange peel 7-9 part, cassia seed 7-9 part.
3. Chinese medicine fermented bean curd according to claim 1, it is characterized in that: described Chinese medicine fermented bean curd, it is made up of following raw material: soybean 110 parts, honeysuckle 15 parts, 9 parts, Radix Glycyrrhizae, red date 11 parts, 6 parts, ginger, rheum officinale 5 parts, peppermint 8 parts, dried orange peel 8 parts, cassia seed 8 parts.
4., as a preparation method for the Chinese medicine fermented bean curd as described in arbitrary according to claim 1-3, it is characterized in that: the method comprises the following steps:
(1) base: make fermented bean curd base for raw material with soybean, honeysuckle, Radix Glycyrrhizae, red date, ginger, rheum officinale, peppermint, dried orange peel, cassia seed;
(2) cultivation in early stage: mucor strain is inoculated in fermented bean curd base, carries out cultivation in early stage, temperature controls as 15-17 DEG C, and incubation time is obtain fermented bean curd blank after 48-72h;
(3) prior fermentation: note is as in fermented bean curd blank after cultivating by utilizing flavoring yeast, and sealed fermenting 36-42h, control temperature 25-30 DEG C, obtain ripe fermented bean curd blank;
(4) pickle: adopt layering salt adding method to salt down base, control NaCl content is 12-14%, carries out pressed compact, continues to pickle 72h, obtain salty base after the base 72-108h that salts down;
(5) finished product: after salty base is put 1 month, namely obtains Chinese medicine fermented bean curd finished product through packaging.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106212722A (en) * | 2016-09-30 | 2016-12-14 | 绵阳天际云科技有限公司 | A kind of lotus-leaf bean curd and processing technique thereof |
| CN106689411A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Mustard-flavored fermented bean curd |
| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN106962500A (en) * | 2017-03-22 | 2017-07-21 | 安徽八公山豆制品有限公司 | A kind of promoting blood circulation to remove blood stasis black soya bean fermented bean curd and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212722A (en) * | 2016-09-30 | 2016-12-14 | 绵阳天际云科技有限公司 | A kind of lotus-leaf bean curd and processing technique thereof |
| CN106689411A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Mustard-flavored fermented bean curd |
| CN106900880A (en) * | 2017-03-22 | 2017-06-30 | 安徽八公山豆制品有限公司 | A kind of anti-inflammatory digestion tea oil preserved bean curd and preparation method thereof |
| CN106962500A (en) * | 2017-03-22 | 2017-07-21 | 安徽八公山豆制品有限公司 | A kind of promoting blood circulation to remove blood stasis black soya bean fermented bean curd and preparation method thereof |
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Application publication date: 20150819 |