CN104970106A - Preparation method of special farmhouse style preserved beancurd - Google Patents

Abstract

The invention discloses a preparation method of special farmhouse style preserved beancurd. The preparation method comprises the following steps: making soybeans into soybean milk, then making the soybean milk into beancurd, drying the beancurd, pickling and packaging. The whole preparation process needs about 50 days, which is shortened by 20 days or more compared with the traditional preparation method, and is suitable for scale preparation; with the embodiment of the invention to process preserved beancurd, the technology is simple, convenient and easy, the production efficiency is high, meanwhile, fountain in the remote mountains is adopted for processing the blank beancurd, so that the beancurd is delicious, smooth, tender and elastic; special plum soup is adopted for pickling, so that the taste is fragrant and natural, and the aftertaste is endless; a pine wood container or a ceramal pot is adopted as a processing container, so that no pollution is generated, and the taste is excellent; with the adoption of the special ratio of seasonings and the special plum soup, the taste is unique and delicious; the storage is easy, constant temperature control, low temperature fermentation and manual drying are adopted, and the efficiency is high.

Description

The preparation method of a kind of characteristic farmers' fermented bean curd

Technical field

The present invention relates to farmers''s fermented bean curd field, particularly relate to the preparation method of a kind of characteristic farmers' fermented bean curd.

Background technology

Relatively, but efficiency is lower for the existing fermented bean curd conventional machining process of China, if change processing technology, accelerate processing progress, then mouthfeel cannot ensure.

Summary of the invention

Embodiment of the present invention technical problem to be solved is, provides a kind of simple process easy-to-use, the preparation method of the characteristic farmers' fermented bean curd that production efficiency is high.

The preparation method of described characteristic farmers' fermented bean curd, comprises the steps:

(1) select high-quality, without worm, without going mouldy, pure soya bean, cleaning, pours cleaned soya bean in container into and is soaked in water 10-11 hours;

(2) soaked soya bean is pulled out draining, put into fiberizer defibrination, leach bean dregs, the soya-bean milk leaching slag is poured in pot and boils with spring, temperature controls between 100-105 degree, and boiling time is generally 15-20 minutes,

(3) after the soya-bean milk boiled is poured into stirring in the pine bucket filling gypsum, cover lid, uniform temperature is kept to allow it solidify in pine bucket, the Tofu pudding solidified is poured in wooden basket shaping, unnecessary moisture content is extruded with forcing press, the general press time is between 5-6 hours, the thumbnail of stripping and slicing to be length, width and height be 5cm on request, put into fixing fermenting case, ferment with thermostatically controlled temp, temperature controls at 15-20 degree Celsius, fermentation grows becoming mildewed of white to thumbnail becomes bean curd with odor, fermentation time was reduced to 5 days by originally traditional 8 days, shorten fermentation time, substantially increase product yield,

(4) bean curd with odor fermented is placed in drying chamber dries, temperature controls between 30-40 degree Celsius, and the bean curd with odor of oven dry is more even than the health of natural lighting, and dehydration is faster, saves the time of 60% than conventional method; Remove moisture content, the bean curd with odor of drying is sent into job shop and pours into and special pickle in basin;

(5) pickle, general consumption is 100 kilograms of Anagyris foetidas, 8 kilograms of salt, 5 kilograms of chilli powders, 200 grams of star aniseed powders, 200 grams of tsaoko powder, 300 grams of zanthoxylum powders, 3 kilograms of ginger splices, 1 kilogram, brown sugar, and all mixing is mixed evenly, then, soaks into pickling with syrup of plum;

(6) sealed pickling more than 40 days in terrine is pickled in the fermented bean curd loading after mixing;

(7) fermented bean curd pickled is poured in container send into sterilizing chamber's sterilizing 35-40 minutes, send into package processing workshop and carry out bottling packaging, every bottle of metering is 200 grams, and bottle cap of screwing on, sticks trade mark, stamps the date, and feeding warehouse for finished product is deposited.

Implement the embodiment of the present invention, there is following beneficial effect:

Embodiment of the present invention processing fermented bean curd, simple process is easy-to-use, and production efficiency is high, simultaneously, use remote mountains spring processing stock bean curd, fresh perfume (or spice) is good to eat, and sliding tender and high resilience, pickles with special plum soup, fragrant in taste nature, enjoy endless aftertastes, all process vessels all adopt pine container or terrine, ensure that green non-pollution, and mouthfeel is excellent, uses special seasoning matter proportioning and special syrup of plum, special taste is tasty and refreshing, is easy to preserve, thermostatic control, cold fermentation, artificial drying, efficiency is high.

Detailed description of the invention

For making the object, technical solutions and advantages of the present invention clearly, below the present invention is described in further detail.

The preparation method of embodiment of the present invention characteristic farmers' fermented bean curd, comprises the steps:

(1) select high-quality, without worm, without going mouldy, pure soya bean, cleaning, pours cleaned soya bean in container into and is soaked in water 10-11 hours;

(2) soaked soya bean is pulled out draining, put into fiberizer defibrination, leach bean dregs, the soya-bean milk leaching slag is poured in pot and boils with spring, temperature controls between 100-105 degree, and boiling time is generally 15-20 minutes,

(3) after the soya-bean milk boiled is poured into stirring in the pine bucket filling gypsum, cover lid, uniform temperature is kept to allow it solidify in pine bucket, the Tofu pudding solidified is poured in wooden basket shaping, unnecessary moisture content is extruded with forcing press, the general press time is between 5-6 hours, the thumbnail of stripping and slicing to be length, width and height be 5cm on request, put into fixing fermenting case, ferment with thermostatically controlled temp, temperature controls at 15-20 degree Celsius, fermentation grows becoming mildewed of white to thumbnail becomes bean curd with odor, fermentation time was reduced to 5 days by originally traditional 8 days, shorten fermentation time, substantially increase product yield,

(4) bean curd with odor fermented is placed in drying chamber dries, temperature controls between 30-40 degree Celsius, and the bean curd with odor of oven dry is more even than the health of natural lighting, and dehydration is faster, saves the time of 60% than conventional method; Remove moisture content, the bean curd with odor of drying is sent into job shop and pours into and special pickle in basin;

(5) pickle, general consumption is 100 kilograms of Anagyris foetidas, 8 kilograms of salt, 5 kilograms of chilli powders, 200 grams of star aniseed powders, 200 grams of tsaoko powder, 300 grams of zanthoxylum powders, 3 kilograms of ginger splices, 1 kilogram, brown sugar, and all mixing is mixed evenly, then, soaks into pickling with syrup of plum;

(6) sealed pickling more than 40 days in terrine is pickled in the fermented bean curd loading after mixing;

(7) fermented bean curd pickled is poured in container send into sterilizing chamber's sterilizing 35-40 minutes, send into package processing workshop and carry out bottling packaging, every bottle of metering is 200 grams, and bottle cap of screwing on, sticks trade mark, stamps the date, and feeding warehouse for finished product is deposited.

Implement the embodiment of the present invention, there is following beneficial effect:

Embodiment of the present invention processing fermented bean curd, simple process is easy-to-use, and production efficiency is high, simultaneously, use remote mountains spring processing stock bean curd, fresh perfume (or spice) is good to eat, and sliding tender and high resilience, pickles with special plum soup, fragrant in taste nature, enjoy endless aftertastes, all process vessels all adopt pine container or terrine, ensure that green non-pollution, and mouthfeel is excellent, uses special seasoning matter proportioning and special syrup of plum, special taste is tasty and refreshing, is easy to preserve, thermostatic control, cold fermentation, artificial drying, efficiency is high.

Above disclosedly be only a kind of preferred embodiment of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the claims in the present invention are done, still belong to the scope that the present invention is contained.

Claims (1)

1. a preparation method for characteristic farmers' fermented bean curd, is characterized in that, comprise the steps:

(1) select high-quality, without worm, without going mouldy, pure soya bean, cleaning, pours cleaned soya bean in container into and is soaked in water 10-11 hours;

(2) soaked soya bean is pulled out draining, put into fiberizer defibrination, leach bean dregs, the soya-bean milk leaching slag is poured in pot and boils with spring, temperature controls between 100-105 degree, and boiling time is generally 15-20 minutes,

(3) after the soya-bean milk boiled is poured into stirring in the pine bucket filling gypsum, cover lid, uniform temperature is kept to allow it solidify in pine bucket, the Tofu pudding solidified is poured in wooden basket shaping, unnecessary moisture content is extruded with forcing press, the general press time is between 5-6 hours, the thumbnail of stripping and slicing to be length, width and height be 5cm on request, put into fixing fermenting case, ferment with thermostatically controlled temp, temperature controls at 15-20 degree Celsius, fermentation grows becoming mildewed of white to thumbnail becomes bean curd with odor, fermentation time was reduced to 5 days by originally traditional 8 days, shorten fermentation time, substantially increase product yield,

(4) bean curd with odor fermented is placed in drying chamber dries, temperature controls between 30-40 degree Celsius, and the bean curd with odor of oven dry is more even than the health of natural lighting, and dehydration is faster, saves the time of 60% than conventional method; Remove moisture content, the bean curd with odor of drying is sent into job shop and pours into and special pickle in basin;

(5) pickle, general consumption is 100 kilograms of Anagyris foetidas, 8 kilograms of salt, 5 kilograms of chilli powders, 200 grams of star aniseed powders, 200 grams of tsaoko powder, 300 grams of zanthoxylum powders, 3 kilograms of ginger splices, 1 kilogram, brown sugar, and all mixing is mixed evenly, then, soaks into pickling with syrup of plum;

(6) sealed pickling more than 40 days in terrine is pickled in the fermented bean curd loading after mixing;

(7) fermented bean curd pickled is poured in container send into sterilizing chamber's sterilizing 35-40 minutes, send into package processing workshop and carry out bottling packaging, every bottle of metering is 200 grams, and bottle cap of screwing on, sticks trade mark, stamps the date, and feeding warehouse for finished product is deposited.