CN106720403A - A kind of pinenut fermented bean curd - Google Patents
A kind of pinenut fermented bean curd Download PDFInfo
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- CN106720403A CN106720403A CN201510835074.1A CN201510835074A CN106720403A CN 106720403 A CN106720403 A CN 106720403A CN 201510835074 A CN201510835074 A CN 201510835074A CN 106720403 A CN106720403 A CN 106720403A
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- pinenut
- bean curd
- embryo
- bean
- fermented
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Abstract
The invention discloses a kind of pinenut fermented bean curd, by pinenut and bean or pea according to part by weight 1：10 ratio carries out counterweight, and bean or pea and pinenut then are worn into slurry；Soya-bean milk and pinenut slurry uniform stirring, filtering；Then wrapped up with sterilization cotton and squeeze into bulk, form pinenut bean curd embryo；Pinenut bean curd embryo is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in fermentation in 28 DEG C of insulating boxs, white Mucor is grown to pinenut bean curd embryo surface；The pinenut bean curd embryo that surface grows mould is deposited into 10 hours in cold chamber, then loads in jar the pinenut bean curd embryo in container, and the wine that alcohol concentration is 18% is added in jar, 60~80 days existing pinenut fermented bean curd are placed in sealing.The present invention improves the nutritive value of fermented bean curd, increased the mouthfeel of fermented bean curd.
Description
Technical field
The present invention relates to a kind of production method of fermented bean curd.
Background technology
Fermented bean curd is also fermented bean curd, is a kind of traditional food, due to the particular tastes stepped on, is liked by broad masses
Love.Lastblock fermented bean curd is being eaten when some friends have a meal, appetizing has been eaten.Therefore, the people in many places especially likes
Vigorously eat fermented bean curd.In the market common are chilli oil, white oil fermented bean curd and Anagyris foetida fermented bean curd.
Fermented bean curd is the soy food product after being acted on through microbial fermentation, by microbial fermentation, the bitter off-flavors of soybean,
The deficiency such as Flatulent factors for containing is overcome entirely, beats and improves digestibility, while also creating various organic
The nutritional ingredients such as acid, alcohol, ester, and without cholesterol.These are all to promote human normal development or maintain
Necessary to normal physiological function.Therefore fermented bean curd is a kind of food of nutrition very abundant.
The bean curd milk product of in the market is more single, and nutritive value in fermented bean curd not enough, it is necessary to increase various
Nutritional ingredient, to meet the healthy needs of consumer.
The content of the invention
The invention provides a kind of nutritious pinenut fermented bean curd.
The technical proposal of the invention is realized in this way：A kind of pinenut fermented bean curd,
1), by pinenut and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into pinenut；
2), soya-bean milk and pinenut slurry uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms pinenut bean curd embryo；
3) pinenut bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to pinenut bean curd embryo surface in 28 DEG C of insulating boxs；
4) the pinenut bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then
Pinenut bean curd embryo in container is loaded in jar, and the wine that alcohol concentration is 18%, sealing are added in jar
Place 60~80 days existing pinenut fermented bean curd.
Further, a small amount of salt solution can be added during bean or pea and pinenut to be worn into slurry together.
Further, after the pinenut bean curd embryo of Mucor long is loaded in jar, sugar, monosodium glutamate, vanilla are added
Essential oil is increasing fermented bean curd taste.
Beneficial effects of the present invention are：Pinenut fermented bean curd of the present invention, using fresh pinenut, through scientific formula
It is processed into sophisticated equipment, not only containing soybean rich in protein, and mineral matter in pinenut and micro-
Secondary element, the mouthfeel of fermented bean curd is increased by fermentation, nutritious, improves the indices of fermented bean curd.
Specific embodiment
In below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole realities
Apply example.Based on the embodiment in the present invention, those of ordinary skill in the art are not before creative work is made
The every other embodiment for being obtained is put, the scope of protection of the invention is belonged to.
A kind of pinenut fermented bean curd of the invention, it is characterised in that：
1), by pinenut and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into pinenut；
2), soya-bean milk and pinenut slurry uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms pinenut bean curd embryo；
3) pinenut bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to pinenut bean curd embryo surface in 28 DEG C of insulating boxs；
4) the pinenut bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then will be held
Pinenut bean curd embryo in device loads in jar, and the wine that alcohol concentration is 18% is added in jar, and sealing is placed
60~80 days existing pinenut fermented bean curd.
Preferably, a small amount of salt solution can be added during bean or pea and pinenut to be worn into slurry together.
Preferably, after the pinenut bean curd embryo of Mucor long is loaded in jar, adding sugar, monosodium glutamate, vanilla
Essential oil is increasing fermented bean curd taste.
Pinenut fermented bean curd of the present invention, using fresh pinenut, is processed into through scientific formula and sophisticated equipment,
Not only contain soybean rich in protein, and mineral matter and trace element in pinenut, be increased by fermentation
The mouthfeel of fermented bean curd, it is nutritious, improve the indices of fermented bean curd.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in this hair
Within bright spirit and principle, any modification, equivalent substitution and improvements made etc. should be included in this hair
Within bright protection domain.
Claims (3)
1. a kind of pinenut fermented bean curd, it is characterised in that：
1), by pinenut and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into pinenut；
2), soya-bean milk and pinenut slurry uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms pinenut bean curd embryo；
3) pinenut bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to pinenut bean curd embryo surface in 28 DEG C of insulating boxs；
4) the pinenut bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then
Pinenut bean curd embryo in container is loaded in jar, and the wine that alcohol concentration is 18%, sealing are added in jar
Place 60~80 days existing pinenut fermented bean curd.
2. a kind of pinenut fermented bean curd according to claim 1, it is characterised in that：By bean or pea and pinenut
A small amount of salt solution can be added during wearing into slurry together.
3. a kind of pinenut fermented bean curd according to claim 1, it is characterised in that：By the pine of Mucor long
After benevolence bean curd embryo loads in jar, sugar, monosodium glutamate, vanilla essential oil is added to increase fermented bean curd taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835074.1A CN106720403A (en) | 2015-11-25 | 2015-11-25 | A kind of pinenut fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835074.1A CN106720403A (en) | 2015-11-25 | 2015-11-25 | A kind of pinenut fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720403A true CN106720403A (en) | 2017-05-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510835074.1A Pending CN106720403A (en) | 2015-11-25 | 2015-11-25 | A kind of pinenut fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720403A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811052A (en) * | 2017-12-11 | 2018-03-20 | 黑龙江省富天力生物科技有限公司 | Pinenut bean curd preparation method |
| CN112106838A (en) * | 2020-08-17 | 2020-12-22 | 浙江李子园食品股份有限公司 | Pine nut-pea-soybean milk beverage and preparation method thereof |
-
2015
- 2015-11-25 CN CN201510835074.1A patent/CN106720403A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811052A (en) * | 2017-12-11 | 2018-03-20 | 黑龙江省富天力生物科技有限公司 | Pinenut bean curd preparation method |
| CN112106838A (en) * | 2020-08-17 | 2020-12-22 | 浙江李子园食品股份有限公司 | Pine nut-pea-soybean milk beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |