CN104839348A - Mildewed tofu and preparation method thereof - Google Patents

Abstract

The invention discloses mildewed tofu and a preparation method thereof, and the mildewed tofu is prepared by the following raw materials in parts by weight: 105-125 parts of tofu, 25-45 parts of fermented black bean, 6-12 parts of salt, 1-5 parts of pepper, 0.8-1.4 parts of white sugar, and 8-14 parts of orange peel powder; the preparation method comprises the following steps: dicing, fermenting, soaking, mixing and obtaining a finished product. According to the mildewed tofu, the fermented black bean and the tofu are combined, the fermented black bean can inhibit the secretion of gastric acid, stimulates the secretion of alkaline mucus; the orange peel powder has effects of regulating vital energy and regulating middle energizer, eliminating dampness and reducing phlegm, and appetizing and digesting, and has an effect of reducing serum cholesterol; people can taste flavor of the fermented black bean and can taste fine mouth feeling of the tofu during eating, and the problems of single taste, insufficient flavor and low nutrition element content commonly existed in mildewed tofu products are overcome, and the manufacturing method of the mildewed tofu is simple and convenient and can realize large-scale production.

Description

A kind of mold bean curd and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of mold bean curd and preparation method thereof.

Background technology

Mold bean curd is the traditional food that Chinese people like, delicious, and containing the amino acid required for multiple human body, mineral matter and B family vitamin, nutritive value is very high, has appetizing, reduces internal heat, the function of seasoning.Mold bean curd can be divided into white, red, green grass or young crops three kinds usually: white mold bean curd does not add red colouring agent for food, also used as a Chinese medicine when producing, and makes it keep true qualities; Mold bean curd base adds red colouring agent for food, also used as a Chinese medicine and red mold bean curd; Cyan mold bean curd refers to smelly mold bean curd, and also known as green grass or young crops side, it adds bitter pulp-water, salt solution in curing process, in pea green look.Mold bean curd ferments in manufacturing process, protease and the bacterium be attached on mycoderma slowly penetrate into the inside of bean curd base, are each seed amino acid and free fatty gradually, after 3 months to half a year by breaks down proteins, the fermented bean curd of crisp pastry exquisiteness has just been carried out, and flavour deliciousness is agreeable to the taste.

Fermented soya bean are Han nationality of China characteristic fermented bean products, and be one of important flavoring of many dish, fermented soya bean are again a herbs, anemofrigid cold, heating of being afraid of cold, fever and chills are had a headache, nasal obstruction sneeze, stomachache vomiting and diarrhoea person, chest diaphragm is full vexed, and irritated person should eat in the heart, fragrance and the mouthfeel that fermented soya bean can not only improve oily capsicum is added in the technique of the oily capsicum of preparation, and the secretion of gastric acid inhibitory can also be played to eater, stimulate the secretion of alkaline mucus, contribute to the effect of prevention and therapy gastric ulcer.

The problem that mold bean curd product ubiquity taste is single, fragrance is inadequate, nutritive element content is low of current commercial type.

Summary of the invention

The present invention aims to provide a kind of mold bean curd and preparation method thereof, to solve the problem that taste is single, fragrance is inadequate, nutritive element content is low that numerous mold bean curd product exists.

The present invention is achieved by the following technical programs:

A kind of mold bean curd, it is made up of following raw material: bean curd 105-125 part, fermented soya bean 25-45 part, salt 6-12 part, Chinese prickly ash 1-5 part, white granulated sugar 0.8-1.4 part, orange peel foam 8-14 part.

Described mold bean curd is made up of following raw material: bean curd 110-120 part, fermented soya bean 30-40 part, salt 8-10 part, Chinese prickly ash 2-4 part, white granulated sugar 1-1.2 part, orange peel foam 10-12 part.

Described mold bean curd is made up of following raw material: bean curd 115 parts, 35 parts, fermented soya bean, salt 9 parts, 3 parts, Chinese prickly ash, white granulated sugar 1.1 parts, orange peel foam 11 parts.

Present invention also offers the preparation method of above-mentioned mold bean curd, the method comprises the following steps:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 28-33 DEG C, fermentation 5-7 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 1-2min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Beneficial effect of the present invention is: fermented soya bean combine with bean curd by mold bean curd of the present invention, the secretion of fermented soya bean energy gastric acid inhibitory, stimulate the secretion of alkaline mucus, orange peel foam is not only in reasonable controlled atmosphere, eliminating dampness and eliminating phlegm, effect of appetite-stimulating indigestion-relieving, also has the effect reducing serum cholesterol, the fragrance of fermented soya bean can not only be tasted in edible process, the fine and smooth mouthfeel of bean curd can also be tasted, overcome the ubiquitous taste of mold bean curd product single, fragrance is inadequate, the preparation method of the problem that nutritive element content is low and this mold bean curd is simple, convenient, large-scale production can be realized.

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: bean curd 105 parts, 25 parts, fermented soya bean, salt 6 parts, 1 part, Chinese prickly ash, white granulated sugar 0.8 part, orange peel foam 8 parts.

Preparation method:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 28 DEG C, ferments 5 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 1min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Embodiment two

Formula: bean curd 125 parts, 45 parts, fermented soya bean, salt 12 parts, 5 parts, Chinese prickly ash, white granulated sugar 1.4 parts, orange peel foam 14 parts.

Preparation method:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 29 DEG C, ferments 7 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 2min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Embodiment three

Formula: bean curd 110 parts, 30 parts, fermented soya bean, salt 8 parts, 2 parts, Chinese prickly ash, white granulated sugar 1 part, orange peel foam 10 parts.

Preparation method:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 31 DEG C, ferments 5 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 1min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Embodiment four

Formula: bean curd 120 parts, 40 parts, fermented soya bean, salt 10 parts, 4 parts, Chinese prickly ash, white granulated sugar 1.2 parts, orange peel foam 12 parts.

Preparation method:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 33 DEG C, ferments 7 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 2min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Embodiment five

Formula: bean curd 115 parts, 35 parts, fermented soya bean, salt 9 parts, 3 parts, Chinese prickly ash, white granulated sugar 1.1 parts, orange peel foam 11 parts.

Preparation method:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 30 DEG C, ferments 6 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 1.5min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.

Claims (4)

1. a mold bean curd, is characterized in that: it is made up of following raw material: bean curd 105-125 part, fermented soya bean 25-45 part, salt 6-12 part, Chinese prickly ash 1-5 part, white granulated sugar 0.8-1.4 part, orange peel foam 8-14 part.

2. mold bean curd according to claim 1, is characterized in that: described mold bean curd is made up of following raw material: bean curd 110-120 part, fermented soya bean 30-40 part, salt 8-10 part, Chinese prickly ash 2-4 part, white granulated sugar 1-1.2 part, orange peel foam 10-12 part.

3. mold bean curd according to claim 1, is characterized in that: described mold bean curd is made up of following raw material: bean curd 115 parts, 35 parts, fermented soya bean, salt 9 parts, 3 parts, Chinese prickly ash, white granulated sugar 1.1 parts, orange peel foam 11 parts.

4. a preparation method for the mold bean curd as described in as arbitrary in claim 1-3, is characterized in that: the method comprises the following steps:

(1) stripping and slicing: get bean curd and carry out stripping and slicing process, shape dice;

(2) ferment: the thumbnail cut is dried moisture, puts into the closed container being covered with straw, then be seated in fermenting cellar, the temperature controlling fermenting cellar is 28-33 DEG C, fermentation 5-7 days;

(3) immersion treatment: the thumbnail fermented is put into basin, then the white wine adding 52 degree carries out immersion treatment, soak time is 1-2min;

(4) batch mixing: first salt, Chinese prickly ash, white granulated sugar, orange peel foam are fully mixed, then the thumbnail soaked is put into the raw material mixed wrap one deck;

(5) finished product: the thumbnail wrapping raw material layer is put into tank and adds preprepared fermented soya bean, then add edible oil cap and cross bean curd, seal and namely obtain fermented soya bean mold bean curd finished product after 10 days.