CN105123980A - Wild mushroom black fermented bean curd and production method thereof - Google Patents
Wild mushroom black fermented bean curd and production method thereof Download PDFInfo
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Abstract
The present invention discloses a wild mushroom black fermented bean curd and a production method thereof, which relates to the technical field of soybean product processing. The wild mushroom black fermented bean curd is produced by the following raw materials in parts by weight: 850-900 parts of black beans, 45-50 parts of Chinese yams, 20-25 parts of arctium lappa, 15-20 parts of egg white, 13-18 parts of wild mushrooms, 8-12 parts of black fungus, 10-15 parts of castanea mollissima, 6-8 parts of lotus seeds, 18-22 parts of mangoes, 15-20 parts of blueberries, 10-15 parts of pineapples, 8-12 parts of green plums, 6-10 parts of edible base, and 12-15 parts of seasonings. The wild mushroom black fermented bean curd uses black beans as main raw materials, and the Chinese yams, arctium lappa, wild mushrooms and other vegetables and fruits are added to prepare the black fermented bean curd which is rich in nutrition, delicious in taste, mellow in mouthfeel, and delicate in texture. Plant extract is used as brine to avoid the food safety hidden troubles caused by the use of chemical ingredient-containing brine.
Description
Technical field:
The present invention relates to bean product processing technique field, be specifically related to a kind of wild fragrant bacterium black soya bean fermented bean curd and preparation method thereof.
Background technology:
Fermented bean curd is also known as fermented bean curd, and be Han nationality's Traditional Folk cuisines that China spreads thousands of years, its mouthfeel is good, nutrition is high, is one unfailing delicious food.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.
Black soya bean has high protein, characteristic low in calories, and the content of trace element as zinc, copper, magnesium, molybdenum, selenium, fluorine etc. is all very high.Black soya bean, nature and flavor are sweet, flat, nontoxic.Have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish strong blood, function that qi-restoratives crow sends out, be the abundantest health-care good product of plant Middle nutrition.At present, commercially available fermented bean curd is made mainly with soya bean greatly, and raw material are single, nutritive value and health care relatively low, be difficult to the health demand meeting consumer.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of nutritious, high protein and open country low in calories fragrant bacterium black soya bean fermented bean curd and preparation method thereof.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of wild fragrant bacterium black soya bean fermented bean curd, is made by the raw material of following parts by weight:
Black soya bean 850-900 part, Chinese yam 45-50 part, burdock 20-25 part, egg white 15-20 part, wild fragrant bacterium 13-18 part, black fungus 8-12 part, Chinese chestnut 10-15 part, lotus seeds 6-8 part, mango 18-22 part, blueberry 15-20 part, pineapple 10-15 part, green plum 8-12 part, dietary alkali 6-10 part, flavoring 12-15 part.
Described flavoring is made up of the raw material of following parts by weight: mushroom 18-22 part, ailanthus prickly ash leaf 15-18 part, Radix Glycyrrhizae 13-16 part, sea sedge 12-15 part, Chinese toon 12-15 part, chilli powder 10-13 part, Lemon Basil 10-13 part, gardenia 8-11 part, purple perilla 8-11 part, peanut powder 6-10 part, ginger 6-10 part, chicken fat 5-8 part, salt 5-8 part, fragrant poor 4-7 part, Chinese prickly ash 4-6 part, black sesame oil 90-100 part, its preparation method is: first added in black sesame oil by mushroom and boil dehydration, then ailanthus prickly ash leaf is added, Radix Glycyrrhizae, Chinese toon, Lemon Basil, purple perilla, fragrant grain and Chinese prickly ash, continue to boil 10-15min, stop heating, add sea sedge, gardenia and the stewing 5-10min of ginger, filter while hot, under stirring, oil is added chilli powder, peanut powder, in chicken fat and salt, fully mix.
The fragrant bacterium in described open country is selected from one or more in pixie stool, Tricholoma, bolete, hickory chick, angle fork bacterium, white hedgehog fungus, Craterellus cornucopioides (L.ex Fr.) Pers, collybia albuminosa, white green onion bacterium, Russula vivesscens (Schaeff.) Franch.
A preparation method for open country fragrant bacterium black soya bean fermented bean curd, comprises the steps:
(1) will mango, blueberry, pineapple and green plum peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 8-12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, burdock, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10-15min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 4-7 days;
(5) fragrant for open country bacterium, black fungus, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 3-5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd.
Described bittern is made up of the raw material of following parts by weight: Mao Xu Cao 12-16 part, Alfalfa 10-13 part, wild cabbage 8-12 part, laver 6-10 part, shepherd's purse 6-10 part, sea-tangle 3-6 part, water 50-60 part, its preparation method is: be added to the water after being pulverized by all raw materials, be heated to fluidized state insulation and extract 30-45min, filter, filtrate is bittern.
The invention has the beneficial effects as follows: the present invention take black soya bean as primary raw material, add the vegetables and fruits such as the fragrant bacterium in Chinese yam, burdock and open country, the black soya bean fermented bean curd of obtained rich in nutritive value, delicious flavour, mellow in taste, quality exquisiteness; And adopt plant extraction liquid as bittern, avoid the edible safety potential problem existed because using the bittern containing chemical composition.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of wild fragrant bacterium black soya bean fermented bean curd, is made by the raw material of following parts by weight:
850 parts, black soya bean, Chinese yam 50 parts, burdock 20 parts, 20 parts, egg white, wild fragrant bacterium 13 parts, black fungus 8 parts, Chinese chestnut 10 parts, 8 parts, lotus seeds, mango 18 parts, blueberry 15 parts, 10 parts, pineapple, 8 parts, green plum, dietary alkali 7 parts, flavoring 13 parts.
Wherein, first 20 parts of mushrooms are added in 100 portions of black sesame oils and boil dehydration, then 15 parts of ailanthus prickly ash leaves, 14 portions of Radix Glycyrrhizaes, 12 portions of Chinese toons, 10 parts of Lemon Basils, 10 portions of purple perillas, 5 parts of fragrant grains and 5 portions of Chinese prickly ashes are added, continue to boil 15min, stop heating, add 12 portions of sea sedges, 8 portions of gardenias and 7 parts of stewing 5min of ginger, filter while hot, under stirring, oil is added in 12 portions of chilli powders, 8 portions of peanut powders, 8 portions of chicken fat and 6 portions of salt, fully mix and obtain flavoring.
Carry out the making of wild fragrant bacterium black soya bean fermented bean curd according to above-mentioned raw materials formula, its method comprises the steps:
(1) will mango, blueberry, pineapple and green plum peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, burdock, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 7 days;
(5) fragrant for open country bacterium, black fungus, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd.
Wherein, 15 parts of Mao Xu Caos, 12 portions of Alfalfas, 8 portions of wild cabbages, 8 portions of lavers, 8 portions of shepherd's purses, 4 portions of sea-tangles are added in 60 parts of water, be heated to fluidized state insulation and extract 45min, filter, filtrate is bittern.
Embodiment 2
A kind of wild fragrant bacterium black soya bean fermented bean curd, is made by the raw material of following parts by weight:
900 parts, black soya bean, Chinese yam 45 parts, burdock 20 parts, 15 parts, egg white, wild fragrant bacterium 15 parts, black fungus 10 parts, Chinese chestnut 12 parts, 6 parts, lotus seeds, mango 20 parts, blueberry 18 parts, 12 parts, pineapple, 10 parts, green plum, dietary alkali 8 parts, flavoring 14 parts.
The flavoring of the present embodiment and the preparation method of black soya bean fermented bean curd are with embodiment 1.
Embodiment 3
A kind of wild fragrant bacterium black soya bean fermented bean curd, is made by the raw material of following parts by weight:
900 parts, black soya bean, Chinese yam 50 parts, burdock 25 parts, 20 parts, egg white, wild fragrant bacterium 15 parts, black fungus 12 parts, Chinese chestnut 15 parts, 8 parts, lotus seeds, mango 22 parts, blueberry 15 parts, 15 parts, pineapple, 8 parts, green plum, dietary alkali 10 parts, flavoring 15 parts.
The flavoring of the present embodiment and the preparation method of black soya bean fermented bean curd are with embodiment 1.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. the fragrant bacterium black soya bean in an open country fermented bean curd, is characterized in that, is made by the raw material of following parts by weight:
Black soya bean 850-900 part, Chinese yam 45-50 part, burdock 20-25 part, egg white 15-20 part, wild fragrant bacterium 13-18 part, black fungus 8-12 part, Chinese chestnut 10-15 part, lotus seeds 6-8 part, mango 18-22 part, blueberry 15-20 part, pineapple 10-15 part, green plum 8-12 part, dietary alkali 6-10 part, flavoring 12-15 part;
Described flavoring is made up of the raw material of following parts by weight: mushroom 18-22 part, ailanthus prickly ash leaf 15-18 part, Radix Glycyrrhizae 13-16 part, sea sedge 12-15 part, Chinese toon 12-15 part, chilli powder 10-13 part, Lemon Basil 10-13 part, gardenia 8-11 part, purple perilla 8-11 part, peanut powder 6-10 part, ginger 6-10 part, chicken fat 5-8 part, salt 5-8 part, fragrant poor 4-7 part, Chinese prickly ash 4-6 part, black sesame oil 90-100 part, its preparation method is: first added in black sesame oil by mushroom and boil dehydration, then ailanthus prickly ash leaf is added, Radix Glycyrrhizae, Chinese toon, Lemon Basil, purple perilla, fragrant grain and Chinese prickly ash, continue to boil 10-15min, stop heating, add sea sedge, gardenia and the stewing 5-10min of ginger, filter while hot, under stirring, oil is added chilli powder, peanut powder, in chicken fat and salt, fully mix.
2. the fragrant bacterium black soya bean in open country according to claim 1 fermented bean curd, is characterized in that: the fragrant bacterium in described open country is selected from one or more in pixie stool, Tricholoma, bolete, hickory chick, angle fork bacterium, white hedgehog fungus, Craterellus cornucopioides (L.ex Fr.) Pers, collybia albuminosa, white green onion bacterium, Russula vivesscens (Schaeff.) Franch.
3. a preparation method for wild fragrant bacterium black soya bean fermented bean curd as claimed in claim 1, is characterized in that, comprise the steps:
(1) will mango, blueberry, pineapple and green plum peeling stripping and slicing after add in juice extractor, add wait water gaging squeeze the juice, filtration, obtain fruit juice;
(2) dietary alkali is added water be made into sig water, then in sig water, add black soya bean, constantly stir and rub black soya bean, rinse black soya bean with flowing clear water subsequently, then black soya bean is added in clear water soak 8-12h;
(3) soaked black soya bean is ground pulping together with Chinese yam, burdock, add egg white after filtering, add bittern point slurry after then mixed serum being heated to 80-85 DEG C, crouching brain 10-15min, then wrap up with gauze and squeeze into block bean curd base;
(4) on bean curd base, inoculate mucor, ferment 3-5 days in 25-30 DEG C of fermenting cellar, and after the flocculent white Mucor that bean curd base grows is mouldy, salt adding is pickled, and salting period is 4-7 days;
(5) fragrant for open country bacterium, black fungus, Chinese chestnut and lotus seeds water proof are cooked, smash to pieces after cooling, then add fruit juice, mix obtained fruit-and-vegetable puree;
(6) the bean curd base pickled is put into flavoring and soak 3-5min, then at its surface parcel one deck fruit-and-vegetable puree, then bean curd base is loaded terrine, and add water-stop in terrine outer, finally terrine is put into cellar storage 3-4 month, obtain fermented bean curd;
Described bittern is made up of the raw material of following parts by weight: Mao Xu Cao 12-16 part, Alfalfa 10-13 part, wild cabbage 8-12 part, laver 6-10 part, shepherd's purse 6-10 part, sea-tangle 3-6 part, water 50-60 part, its preparation method is: be added to the water after being pulverized by all raw materials, be heated to fluidized state insulation and extract 30-45min, filter, filtrate is bittern.
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Cited By (4)
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| CN105851259A (en) * | 2016-05-25 | 2016-08-17 | 安徽八公山豆制品有限公司 | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof |
| CN105941649A (en) * | 2016-05-27 | 2016-09-21 | 朱广双 | Preparation method of drumstick mushroom nutritional fermented bean curd |
| 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 |
| CN113679004A (en) * | 2021-09-04 | 2021-11-23 | 南昌市检验检测中心 | Fermented bean curd and preparation method thereof |
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Cited By (5)
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| CN105851259A (en) * | 2016-05-25 | 2016-08-17 | 安徽八公山豆制品有限公司 | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof |
| CN105941649A (en) * | 2016-05-27 | 2016-09-21 | 朱广双 | Preparation method of drumstick mushroom nutritional fermented bean curd |
| 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 |
| CN113679004A (en) * | 2021-09-04 | 2021-11-23 | 南昌市检验检测中心 | Fermented bean curd and preparation method thereof |
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