CN106212715A - A kind of processing method of shepherd's purse health-care fermented bean curd - Google Patents
A kind of processing method of shepherd's purse health-care fermented bean curd Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The processing method that the invention discloses a kind of shepherd's purse health-care fermented bean curd, belongs to food processing field.It is characterized in that: described shepherd's purse health-care fermented bean curd, using the high shepherd's purse root of health value is raw material, prepares through material moistening, Soybean Pretreatment, defibrination, bean curd embryo, inoculates, primary fermentation, the embryo that salts down, after fermentation, the working procedure processing of packaging form；The nutritional labeling of shepherd's purse root being dissolved in fermented bean curd, make finished product fermented bean curd have the health-care effect such as heat-clearing and toxic substances removing, moistening the lung and resolving the phlegm, tasty mouthfeel is fine and smooth, and the most also the deep processing for shepherd's purse product provides an effective approach.
Description
Technical field
The processing method that the present invention relates to a kind of health-care fermented bean curd, especially relates to the processing side of a kind of shepherd's purse health-care fermented bean curd
Method.
Background technology
The one of Ji Shi China Chinese crude drug, " detailed outline " carries: shepherd's purse is cold and profit lung, sweet and detoxify, be non-defective unit also, and generation
Do not know use, cherish.By Ge Hong " Handbook of Prescriptions for Emergencies " cloud, a medicine and hold concurrently and solve many poison persons, the only dense drink of shepherd's purse juice two liters, or boil and chew it, also may be used
Making to dissipate clothes, this medicine is all explained by oneself also in the poisoning of all medicines.Open again " the unanimous load of the court and the commonalty " cloud, poisoned arrow in each doctor speech tiger, eat clear mud and solve, wild boar
Middle poisoned arrow, shepherd's purse and eat, thing still knows removing toxic substances, in addition people.Sun Simiao " prescriptions worth thousand gold " controls persistent erection of the penis again is disease, and stem length is prosperous, does not hands over
Essence goes out, and after quenching one's thirst, sending out is carbuncle, has shepherd's purse ball.Ren sus domestica shepherd's purse soup side, this all " herbal " institute not and person, does not the most also take it antipyretic
The merit ear of removing toxic substances, without other means." not Lu " carries: solve hundred poison of drug." dietitian's heart mirror ": profit lung qi, and in, improving eyesight, pain relieving." Chinese medicine is big
Dictionary " carry: shepherd's purse, moistening the lung and resolving the phlegm；Heat-clearing and toxic substances removing.Main xeropulmonary cough；Laryngopharynx swelling and pain；Quench one's thirst；Furuncle ulcerative carbuncle poison；Drug intoxication.
Shepherd's purse root has at a relatively high health value, but deep processed product is few, shepherd's purse is processed into shepherd's purse health-care fermented bean curd, not
Seeing have relevant report and commercialized product, improve its nutritive value and economic worth, the most also the deep processing for shepherd's purse product provides
One effective approach.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of shepherd's purse health-care fermented bean curd, this method process stabilizing, simple to operate, will
The shepherd's purse root that health value is high is processed into fermented bean curd, not only enriches fermented bean curd kind, improves nutritive value and economic worth,
The most also the deep processing for shepherd's purse product provides an effective approach.
The present invention solves its technical problem and is adopted the technical scheme that:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds Caulis seu folium premnae microphyllae (Herba Premnae Microphyllae) leaf, moringa seeds, tender Folium Nelumbinis and the fruit-rind of Chinese trichosanthes, after cleaning roguing, takes
The shepherd's purse root of 3.5kg, the Caulis seu folium premnae microphyllae (Herba Premnae Microphyllae) leaf of 1.5kg, the moringa seeds of 1kg, the tender Folium Nelumbinis of 0.65kg and the fruit-rind of Chinese trichosanthes of 0.5kg, mixing is all
Even, put in the ascorbic aqueous solution of the citric acid containing 0.3%, the Mel of 0.45% and 0.02% and soak, soften, after 5h
Pull out, prepare raw material；
(2) Soybean Pretreatment: select the high quality soybean of 10kg, adds snow bean and the Chinese yam beans of 1kg of 4kg, after cleaning roguing, puts
Enter in the clear water of 5 times and soak 10 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 35 weight portion, bean material 60 weight portion, high fructose syrup 5 weight portion, adds its bean material weight
Measuring the clear water of 5 times, carry out defibrination process, with the screen filtration of 120 mesh, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping,
With the screen filtration of 120 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 12 minutes, is cooled to 65 DEG C, is slowly added to the salt of 16 Baume degrees
Saltwater brine, carries out a slurry, and after completing, insulation stands and grows flower for 20 minutes, prepares bean brain, is suitably smashed by bean brain, be scooped into and be placed with four directions
In the squeezing die cavity of cloth, squeeze, carry out drawing block after it cools down, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 1.5% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 26 DEG C, humidity 68% time, fermentation 45 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 30h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, and every 1kg mould embryo Sal 0.15kg, salt dosage divides
Layer strengthens, and finally spreads one layer of capping salt, and the embryo that salts down carries out pressing embryo, addition saline solution to embryo face, after pickled 5 days, to open cylinder bottom after 2 days
Port, releases saline, stands 12 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the yellow wine of salt embryo weight 20%, the Fructus Capsici powder of 15%, 12%
Fructus Schisandrae Chinensis extractive solution, the rice vinegar of 10%, the broad bean paste of 8%, the five spice powder of 7%, the Monas cuspurpureus Went of 5%, the Fructus Foeniculi juice of 3%, the sucrose of 1%,
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 40 days makes shepherd's purse
Health-care fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Beneficial effect: compared to prior art, the shepherd's purse health-care fermented bean curd that this method makes, use the shepherd's purse that health value is high
Root is raw material, prepare through material moistening, Soybean Pretreatment, defibrination, bean curd embryo, inoculate, primary fermentation, the embryo that salts down, after fermentation, the operation of packaging
Process；The nutritional labeling of shepherd's purse root is dissolved in fermented bean curd, makes finished product fermented bean curd have heat-clearing and toxic substances removing, moistening the lung and resolving the phlegm etc. and protect
Strong effect, tasty mouthfeel is fine and smooth, and the most also the deep processing for shepherd's purse product provides an effective approach.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds the Folium Ligustri Lucidi, Radix premnae microphyllae, Flos Robiniae Pseudoacaciae and Citrus grandis peel, after cleaning roguing, takes
The shepherd's purse root of 5kg, the Folium Ligustri Lucidi of 3kg, the Radix premnae microphyllae of 2kg, the Flos Robiniae Pseudoacaciae of 1kg and the Citrus grandis peel of 0.65kg, mix homogeneously, put into
Ascorbic aqueous solution containing the citric acid of 0.5%, the Mel of 0.8% and 0.15% soaks, softens, pull out after 6h, system
Obtain raw material；
(2) Soybean Pretreatment: select the high quality soybean of 10kg, adds kidney bean and the Chinese yam beans of 2kg of 3kg, after cleaning roguing, puts
Enter in the clear water of 3 times and soak 12 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 40 weight portion, bean material 52 weight portion, high fructose syrup 8 weight portion, adds its bean material weight
Measuring the clear water of 3.5 times, carry out defibrination process, with the screen filtration of 100 mesh, gained filtering residue adds the water of 2 times again and carries out secondary pulping,
With the screen filtration of 100 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 5 minutes, is cooled to 68 DEG C, is slowly added to the salt brine of 12 Baume degrees
Liquid, carries out a slurry, and after completing, insulation stands and grows flower for 10 minutes, prepares bean brain, is suitably smashed by bean brain, is scooped into and is placed with four directions cloth
Squeezing die cavity in, squeeze, until its cool down after carry out draw a block, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 0.87% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 23 DEG C, humidity 70% time, fermentation 35 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 25h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, every 1kg mould embryo Sal 0.2kg, and salt dosage is layered
Strengthening, finally spread one layer of capping salt, the embryo that salts down carries out pressing embryo after 3 days, addition saline solution is to embryo face, after pickled 4 days, opens cylinder bottom and leads to
Mouthful, release saline, stand 8 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the rice wine of salt embryo weight 20%, the five spice powder of 15%, 12%
Rhizoma Smilacis Glabrae powder, the white vinegar of 10%, the chilli oil of 8%, the nutmeg of 7%, the Monas cuspurpureus Went of 5%, the Fructus Foeniculi juice of 3%, the white sugar of 1%, its
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 45 days is made shepherd's purse and protected
Strong fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Embodiment 2:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds leaf of Moringa, Folium Ilicis Cornutae, tender Folium Nelumbinis and Cortex Moutan, after cleaning roguing, takes
The shepherd's purse root of 3kg, the leaf of Moringa of 1.5kg, the Folium Ilicis Cornutae of 1.2kg, the tender Folium Nelumbinis of 1kg and the Cortex Moutan of 0.85kg, mix homogeneously,
Put in the ascorbic aqueous solution of the citric acid containing 0.4%, the Mel of 0.25% and 0.3% and soak, soften, drag for after 3h
Go out, prepare raw material；
(2) Soybean Pretreatment: select the high quality soybean of 8kg, adds Semen Phaseoli and the embryo nelumbinis of 3kg of 4kg, after cleaning roguing,
Put in the clear water of 4 times and soak 8 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 30 weight portion, bean material 65 weight portion, maltose syrup 5 weight portion, adds its bean material weight
Measuring the clear water of 3 times, carry out defibrination process, with the screen filtration of 80 mesh, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping,
With the screen filtration of 80 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 5 minutes, is cooled to 75 DEG C, is slowly added to the salt of 12 Baume degrees
Saltwater brine, carries out a slurry, and after completing, insulation stands and grows flower for 18 minutes, prepares bean brain, is suitably smashed by bean brain, be scooped into and be placed with four directions
In the squeezing die cavity of cloth, squeeze, carry out drawing block after it cools down, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 2% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 30 DEG C, humidity 75% time, fermentation 32 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 26h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, every 1kg mould embryo spiced salt 0.2kg, and salt dosage is layered
Strengthening, finally spread one layer of capping salt, the embryo that salts down carries out pressing embryo after 3 days, addition saline solution is to embryo face, after pickled 3 days, opens cylinder bottom and leads to
Mouthful, release saline, stand 18 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the fermented wine of salt embryo weight 22%, the Zanthoxyli Bungeani powder of 18%, 15%
Mature vinegar, the five spice powder of 12%, the Rhizoma Alpiniae Officinarum powder of 10%, the five spice powder of 8%, the Semen Myristicae powder of 3%, the Fructus Foeniculi juice of 2%, the crystal sugar of 1%, its
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 50 days is made shepherd's purse and protected
Strong fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Embodiment 3:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds leaf of Moringa, polygoni cuspidati,radix, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) tender leaf and Cortex Lycii, after cleaning roguing,
Take the shepherd's purse root of 5kg, the leaf of Moringa of 3.5kg, the polygoni cuspidati,radix of 1kg, the Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) tender leaf of 0.8kg and the Cortex Lycii of 0.6kg, mixing
Uniformly, put in the ascorbic aqueous solution of the citric acid containing 0.35%, the Mel of 0.25% and 0.2% and soak, soften, 7h
After pull out, prepare raw material；
(2) Soybean Pretreatment: select the high quality soybean of 12kg, adds Semen sojae atricolor and the Semen Ginkgo core of 1kg of 2kg, after cleaning roguing, puts
Enter in the clear water of 3.5 times and soak 12 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 25 weight portion, bean material 70 weight portion, glucose syrup 5 weight portion, adds its bean material weight
Measuring the clear water of 2.5 times, carry out defibrination process, with the screen filtration of 100 mesh, gained filtering residue adds the water of 2 times again and carries out secondary pulping,
With the screen filtration of 100 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 8 minutes, is cooled to 72 DEG C, is slowly added to the salt brine of 18 Baume degrees
Liquid, carries out a slurry, and after completing, insulation stands and grows flower for 10 minutes, prepares bean brain, is suitably smashed by bean brain, is scooped into and is placed with four directions cloth
Squeezing die cavity in, squeeze, until its cool down after carry out draw a block, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 0.78% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 28 DEG C, humidity 72% time, fermentation 37 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 20h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, every 1kg mould embryo Sal 0.1kg, and salt dosage is layered
Strengthening, finally spread one layer of capping salt, the embryo that salts down carries out pressing embryo after 3 days, addition saline solution is to embryo face, after pickled 4 days, opens cylinder bottom and leads to
Mouthful, release saline, stand 15 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the Chinese liquor of salt embryo weight 20%, the Fructus Capsici powder of 15%, 12%
Dendrobium extract, the white vinegar of 10%, the Flos Rosae Rugosae sauce of 8%, the Fructus Piperis powder of 7%, the rice-koji of 5%, the Fructus Foeniculi powder of 3%, the maltose of 2%,
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 45 days makes shepherd's purse
Health-care fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Embodiment 4:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds Folium Ilicis Cornutae, Folium machili velutinae tender leaf, Camellia sasanqua Thunb. flower and Cortex Albiziae, after cleaning roguing,
Take the shepherd's purse root of 6kg, the Folium Ilicis Cornutae of 2kg, the Folium machili velutinae tender leaf of 1.5kg, the Camellia sasanqua Thunb. flower of 0.8kg and the Cortex Albiziae of 0.35kg, mixed
Close uniformly, put in the ascorbic aqueous solution of the malic acid containing 0.45%, the Mel of 0.5% and 0.15% and soak, soften,
Pull out after 8h, prepare raw material；
(2) Soybean Pretreatment: select the high quality soybean of 8kg, adds Semen phaseoli radiati and the Chinese yam beans of 2kg of 3kg, after cleaning roguing, puts
Enter in the clear water of 4 times and soak 9 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 30 weight portion, bean material 60 weight portion, crystal sugar liquid 10 weight portion, adds its bean material weight
The clear water of 3 times, carries out defibrination process, and with the screen filtration of 120 mesh, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping, uses
The screen filtration of 120 mesh, by twice gained serosity mixing, prepares shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 6 minutes, is cooled to 60 DEG C, is slowly added to the salt brine of 10 Baume degrees
Liquid, carries out a slurry, and after completing, insulation stands and grows flower for 18 minutes, prepares bean brain, is suitably smashed by bean brain, is scooped into and is placed with four directions cloth
Squeezing die cavity in, squeeze, until its cool down after carry out draw a block, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 2% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 22 DEG C, humidity 75% time, fermentation 35 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 20h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, every 1kg mould embryo Sal 0.2kg, and salt dosage is layered
Strengthening, finally spread one layer of capping salt, the embryo that salts down carries out pressing embryo after 1 day, addition saline solution is to embryo face, after pickled 4 days, opens cylinder bottom and leads to
Mouthful, release saline, stand 10 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the yellow wine of salt embryo weight 20%, the cumin powder of 15%, 12%
Polygonatum odoratum juice, the mature vinegar of 10%, the Fructus Capsici sauce of 8%, the five spice powder of 7%, the Cortex cinnamomi japonici powder of 5%, the Fructus Foeniculi juice of 3%, the Radix Glycyrrhizae powder of 1%, its
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 52 days is made shepherd's purse and protected
Strong fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Embodiment 5:
The processing method of a kind of shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds polygoni cuspidati,radix, Herba Dendrobii, flower of Radix Notoginseng and Herba Rosmarini Officinalis, after cleaning roguing, takes 5kg
Shepherd's purse root, the polygoni cuspidati,radix of 3kg, the Herba Dendrobii of 1kg, the flower of Radix Notoginseng of 0.8kg and the Herba Rosmarini Officinalis of 0.2kg, mix homogeneously, put into and contain
The ascorbic aqueous solution of the citric acid of 0.5%, the Mel of 0.8% and 0.3% soaks, softens, pull out after 12h, prepare
Raw material；
(2) Soybean Pretreatment: select the high quality soybean of 10kg, adds Semen phaseoli radiati and the Chinese yam beans of 3kg of 2kg, after cleaning roguing, puts
Enter in the clear water of 5 times and soak 12 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 35 weight portion, bean material 60 weight portion, maltose syrup 5 weight portion, adds its bean material weight
Measuring the clear water of 4.5 times, carry out defibrination process, with the screen filtration of 160 mesh, gained filtering residue adds the water of 2 times again and carries out secondary pulping,
With the screen filtration of 160 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 5 minutes, is cooled to 68 DEG C, is slowly added to the salt brine of 18 Baume degrees
Liquid, carries out a slurry, and after completing, insulation stands and grows flower for 10 minutes, prepares bean brain, is suitably smashed by bean brain, is scooped into and is placed with four directions cloth
Squeezing die cavity in, squeeze, until its cool down after carry out draw a block, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 0.75% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 20 DEG C, humidity 65% time, fermentation 35 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 20h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, and every 1kg mould embryo Sal 0.22kg, salt dosage divides
Layer strengthens, and finally spreads one layer of capping salt, and the embryo that salts down carries out pressing embryo, addition saline solution to embryo face, after pickled 5 days, to open cylinder bottom after 2 days
Port, releases saline, stands 18 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the yellow wine of salt embryo weight 20%, the Fructus Capsici powder of 15%, 12%
Rice vinegar, the Oleum sesami of 10%, the Fructus Foeniculi juice of 8%, the Cortex cinnamomi japonici powder of 7%, the Flos Caryophylli powder of 5%, the Radix Angelicae Dahuricae powder of 3%, the sucrose of 1%, remaining
For cold water, after being sufficiently mixed uniformly, prepare soup stock, pour in fermentation tank, sealing, sealed pickling 45 days, make shepherd's purse health care
Fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, on the premise of designing spirit without departing from the present invention, and this area ordinary skill technical staff technical side to the present invention
Various deformation that case is made and improvement, all should fall in the protection domain that claims of the present invention determines.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a shepherd's purse health-care fermented bean curd, it is characterised in that described processing method employing following steps:
(1) material moistening: select the shepherd's purse root of high-quality, adds Caulis seu folium premnae microphyllae (Herba Premnae Microphyllae) leaf, moringa seeds, tender Folium Nelumbinis and the fruit-rind of Chinese trichosanthes, after cleaning roguing, takes
The shepherd's purse root of 3.5kg, the Caulis seu folium premnae microphyllae (Herba Premnae Microphyllae) leaf of 1.5kg, the moringa seeds of 1kg, the tender Folium Nelumbinis of 0.65kg and the fruit-rind of Chinese trichosanthes of 0.5kg, mixing is all
Even, put in the ascorbic aqueous solution of the citric acid containing 0.3%, the Mel of 0.45% and 0.02% and soak, soften, after 5h
Pull out, prepare raw material；
(2) Soybean Pretreatment: select the high quality soybean of 10kg, adds snow bean and the Chinese yam beans of 1kg of 4kg, after cleaning roguing, puts
Enter in the clear water of 5 times and soak 10 hours, until water content reaches 100%, prepare bean material；
(3) defibrination: take the raw material after immersion 35 weight portion, bean material 60 weight portion, high fructose syrup 5 weight portion, adds its bean material weight
Measuring the clear water of 5 times, carry out defibrination process, with the screen filtration of 120 mesh, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping,
With the screen filtration of 120 mesh, by twice gained serosity mixing, prepare shepherd's purse bean milk；
(4) prepared by bean curd embryo: after shepherd's purse heating soybean milk is boiled 12 minutes, is cooled to 65 DEG C, is slowly added to the salt of 16 Baume degrees
Saltwater brine, carries out a slurry, and after completing, insulation stands and grows flower for 20 minutes, prepares bean brain, is suitably smashed by bean brain, be scooped into and be placed with four directions
In the squeezing die cavity of cloth, squeeze, carry out drawing block after it cools down, make bean curd embryo；
(5) inoculation: select that Fuqu trichobacteria is mould inoculates, is finely ground to mycopowder by mould for Fuqu trichobacteria cold drying, will be dry with dusting cover
Mycopowder uniformly sieves on bean curd embryo, and inoculum concentration is the 1.5% of Semen sojae atricolor weight；
(6) primary fermentation: use low temperature cultivation technique, is placed in room temperature 26 DEG C, humidity 68% time, fermentation 45 by postvaccinal bean curd embryo
Hour, treating that bean curd embryo surface covers with Mucor, carry out cool flower, aeration-cooling 30h, i.e. primary fermentation terminate, and prepare mould embryo；
(7) salt down embryo: mould embryo is rubbed with the hands hair immediately and salts down embryo, uses layering salt adding method, and every 1kg mould embryo Sal 0.15kg, salt dosage divides
Layer strengthens, and finally spreads one layer of capping salt, and the embryo that salts down carries out pressing embryo, addition saline solution to embryo face, after pickled 5 days, to open cylinder bottom after 2 days
Port, releases saline, stands 12 hours, treat salt embryo dry shrinkage；
(8) after fermentation: dried salt embryo is loaded in fermentation tank；Take the yellow wine of salt embryo weight 20%, the Fructus Capsici powder of 15%, 12%
Fructus Schisandrae Chinensis extractive solution, the rice vinegar of 10%, the broad bean paste of 8%, the five spice powder of 7%, the Monas cuspurpureus Went of 5%, the Fructus Foeniculi juice of 3%, the sucrose of 1%,
Remaining is cold water, after being sufficiently mixed uniformly, prepares soup stock, pours in fermentation tank, sealing, and sealed pickling 40 days makes shepherd's purse
Health-care fermented bean curd；
(9) packaging: finished product fermented bean curd food grade sterility vial is packed, through after the assay was approved, enters aeration-drying environment
Middle storage.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094906A (en) * | 2017-05-25 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | The preparation method of sclerophylla medicine tonka-bean fermented bean curd |
| CN108684827A (en) * | 2018-08-03 | 2018-10-23 | 张俊辉 | A kind of processing method of buckwheat health-care fermented bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141588A (en) * | 2011-12-06 | 2013-06-12 | 石爱军 | Processing technology for fermented bean curds by using bean dregs |
| CN103392827A (en) * | 2013-08-15 | 2013-11-20 | 刘和勇 | Moringa leaf preserved bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
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2016
- 2016-08-21 CN CN201610691607.8A patent/CN106212715A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141588A (en) * | 2011-12-06 | 2013-06-12 | 石爱军 | Processing technology for fermented bean curds by using bean dregs |
| CN103392827A (en) * | 2013-08-15 | 2013-11-20 | 刘和勇 | Moringa leaf preserved bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094906A (en) * | 2017-05-25 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | The preparation method of sclerophylla medicine tonka-bean fermented bean curd |
| CN108684827A (en) * | 2018-08-03 | 2018-10-23 | 张俊辉 | A kind of processing method of buckwheat health-care fermented bean curd |
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Application publication date: 20161214 |