CN106912620A - The processing method of fermentation fermented bean curd - Google Patents
The processing method of fermentation fermented bean curd Download PDFInfo
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- CN106912620A CN106912620A CN201710183195.1A CN201710183195A CN106912620A CN 106912620 A CN106912620 A CN 106912620A CN 201710183195 A CN201710183195 A CN 201710183195A CN 106912620 A CN106912620 A CN 106912620A
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- bean curd
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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 invention discloses a kind of processing method of the fermented bean curd that ferments, comprise the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, under normal temperature condition add composite bacteria liquid fermented, as bean curd of fermented, wrap condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.It is an advantage of the invention that：Gained fermented bean curd returns sweet sense by force, and fine and smooth slugging, delicate fragrance is good to eat, adapts to long-term transport.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of the fermented bean curd that ferments.
Background technology
Fermented bean curd has the history of more than 1,000 years so far, is one of distinctive fermented product of China, with unique flavor, nutrition
The abundant, various trace elements containing needed by human body.
Fermented bean curd is a kind of soy food product of fermentation, and it is produced on the existing long history of China.Protein in bean curd and
Fat is decomposed into small-molecular peptides, amino acid etc. through microorganism, then processed pickles as fermented bean curd.Tradition is added using mold bean curd
Add rapeseed oil immersion to be obtained after condiment, after storage a period of time, have white point on the surface of bean curd and produce, in transportation
Can be shaken scattered not blocking or be become preserved beancurd juice.
The content of the invention
In order to overcome the defect of prior art, the technical problem to be solved in the present invention to be to provide a kind of in good taste, convenient fortune
The processing method of defeated fermentation fermented bean curd.
In order to solve the above-mentioned technical problem, the technical scheme is that
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Add composite bacteria liquid to be fermented under part, as bean curd of fermented, wrap condiment, be fitted into altar, seal；The composite bacteria liquid includes hair
Mould liquid, yeast liquid, lactobacillus suspension and orange juice.It is made jointly using Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice
Composite bacteria liquid is fermented, and weakly acidic condition is presented during fermentation, can improve the mouthfeel of fermented bean curd, returns sweet sense by force, fine and smooth slugging, and delicate fragrance can
Mouthful.
Preferably, the mass ratio of the Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 4~8:1~3:1~3:
0.3~0.8.
Preferably, the mass ratio of the Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 6:2:2:0.5.
Preferably, the preparation method of the orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, obtains clarified solution, is passed through
Polyamide chromatography decolourizes, and obtains orange juice.
Preferably, the time of the fermentation is 5-10 days, 15 DEG C -25 DEG C of the temperature of fermentation, the humidity 60%- of fermentation
70%.
Preferably, the condiment includes salt, five-spice powder, zanthoxylum powder, chilli powder, cooking wine, tremella juice, ginger powder and maltose
Powder.Increase ginger powder in condiment, one is to improve mouthfeel, and two is with certain antibacterial effect；Tremella juice, can increase remaining
The adhesion of condiment, preferably wraps up bean curd, moreover it is possible to which, in edible fermented bean curd, mouthfeel is finer and smoother, returns sweet sense stronger；Add a small amount of
Maltose can increase the hardness of bean curd, it is not easy to dissipate.
Preferably, the condiment is made up of the component of following parts by weight：5~10 parts of salt, 20~30 parts of five-spice powder, Chinese prickly ash
15~20 parts of powder, 20~30 parts of chilli powder, 20~30 parts of cooking wine, 10~15 parts of tremella juice, 1~3 part of ginger powder and maltitol powder 1
~3 parts.
Preferably, the condiment is made up of the component of following parts by weight：7 parts of salt, 25 parts of five-spice powder, 18 parts of zanthoxylum powder,
2 parts of 25 parts of chilli powder, 25 parts of cooking wine, 12 parts of tremella juice, 2 parts of ginger powder and maltitol powder.
Preferably, also include adding flavored oils before the operation of the sealing.
Preferably, the preparation method of the flavored oils is comprised the following steps：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed is added
Oil immersion is steeped, filtering, obtains chicken fir oil, then to Purple Perilla Seed Oil and tea-seed oil is added in chicken fir oil, mix；The chicken fir oil, purple
The mass ratio of perilla oil and tea-seed oil is 20:1-3:1-3.Soaked using the flavored oils, as oil preserved bean curd, the mouth of fermented bean curd can be improved
Sense, without greasy feeling after eating.
Using above-mentioned technical proposal, bean curd is dried, moisture in reduction bean curd slightly yellow to epidermis, improve the hard of bean curd
Degree, recycles composite bacteria liquid to be fermented, and fermentation energy is completed while reducing fermentation time, so as to keep the peculiar mouth of fermented bean curd
While taste, do not allow bean curd to be overbated, sealing is fitted into altar, can for a long time preserve and facilitate transport, fermented bean curd block shape is neat, color and luster
Reddish yellow, will not produce white point, will not dissipate or as preserved beancurd juice.
Because the composite bacteria liquid being made jointly using Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is fermented, send out
Weakly acidic condition is presented during ferment, the mouthfeel of fermented bean curd can be improved, return sweet sense by force, fine and smooth slugging, delicate fragrance is good to eat.
Specific embodiment
Specific embodiment of the invention is described further below.Herein it should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but does not constitute limitation of the invention.Additionally, invention described below
As long as involved technical characteristic does not constitute conflict and can just be mutually combined each other in each implementation method.
Embodiment 1
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Composite bacteria liquid is added to be fermented under part, the time of fermentation is 7 days, 22 DEG C of the temperature of fermentation, the humidity 65% of fermentation；As hair
Bean curd, wraps condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.
The addition weight of composite bacteria liquid accounts for the 3% of bean curd weight.
Wherein, the mass ratio of Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 6:2:2:0.5.
The preparation method of orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, clarified solution is obtained, by polyamide chromatography
Decolourize, obtain orange juice.
Condiment is made up of the component of following parts by weight：7 parts of salt, 25 parts of five-spice powder, 18 parts of zanthoxylum powder, 25 parts of chilli powder,
2 parts of 25 parts of cooking wine, 12 parts of tremella juice, 2 parts of ginger powder and maltitol powder.
Embodiment 2
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Composite bacteria liquid is added to be fermented under part, the time of fermentation is 10 days, 25 DEG C of the temperature of fermentation, the humidity 70% of fermentation；Turn into
Bean curd of fermented, wraps condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange
Juice.The addition weight of composite bacteria liquid accounts for the 4% of bean curd weight.
Wherein, the mass ratio of Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 8:3:3:0.8.
The preparation method of orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, clarified solution is obtained, by polyamide chromatography
Decolourize, obtain orange juice.
Condiment is made up of the component of following parts by weight：10 parts of salt, 30 parts of five-spice powder, 20 parts of zanthoxylum powder, 30 parts of chilli powder,
3 parts of 30 parts of cooking wine, 15 parts of tremella juice, 3 parts of ginger powder and maltitol powder.
Embodiment 3
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Composite bacteria liquid is added to be fermented under part, the time of fermentation is 5 days, 15 DEG C of the temperature of fermentation, the humidity 60% of fermentation；As hair
Bean curd, wraps condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.
The addition weight of composite bacteria liquid accounts for the 2% of bean curd weight.
Wherein, the mass ratio of Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 4:1:1:0.3.
The preparation method of orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, clarified solution is obtained, by polyamide chromatography
Decolourize, obtain orange juice.
Condiment is made up of the component of following parts by weight：5 parts of salt, 20 parts of five-spice powder, 15 parts of zanthoxylum powder, 20 parts of chilli powder,
1 part of 20 parts of cooking wine, 10 parts of tremella juice, 1 part of ginger powder and maltitol powder.
Embodiment 4
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Composite bacteria liquid is added to be fermented under part, the time of fermentation is 7 days, 22 DEG C of the temperature of fermentation, the humidity 65% of fermentation；As hair
Bean curd, wraps condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.
The addition weight of composite bacteria liquid accounts for the 1% of bean curd weight.
Wherein, the mass ratio of Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 6:2:2:0.5.
The preparation method of orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, clarified solution is obtained, by polyamide chromatography
Decolourize, obtain orange juice.
Condiment is made up of the component of following parts by weight：7 parts of salt, 25 parts of five-spice powder, 18 parts of zanthoxylum powder, 25 parts of chilli powder,
2 parts of 25 parts of cooking wine, 12 parts of tremella juice, 2 parts of ginger powder and maltitol powder.
Also include adding flavored oils before the operation of sealing.The preparation method of flavored oils is comprised the following steps：By new freshly-slaughtered poultry
Fir small fire stir-frying, addition cooked food seed oil immersion bubble, filtering obtains chicken fir oil, then to addition Purple Perilla Seed Oil and tea seed in chicken fir oil
Oil, mixes；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:1:1.
Embodiment 5
A kind of processing method of the fermented bean curd that ferments, comprises the following steps：New fresh bean curd is dried it is slightly yellow to epidermis, in normal temperature bar
Composite bacteria liquid is added to be fermented under part, the time of fermentation is 7 days, 22 DEG C of the temperature of fermentation, the humidity 65% of fermentation；As hair
Bean curd, wraps condiment, is fitted into altar, sealing；The composite bacteria liquid includes Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.
The addition weight of composite bacteria liquid accounts for the 3% of bean curd weight.
Wherein, the mass ratio of Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice is 6:2:2:0.5.
The preparation method of orange juice is comprised the following steps：Fresh orange is squeezed the juice, filtering, clarified solution is obtained, by polyamide chromatography
Decolourize, obtain orange juice.
Condiment is made up of the component of following parts by weight：7 parts of salt, 25 parts of five-spice powder, 18 parts of zanthoxylum powder, 25 parts of chilli powder,
2 parts of 25 parts of cooking wine, 12 parts of tremella juice, 2 parts of ginger powder and maltitol powder.
Also include adding flavored oils before the operation of sealing.The preparation method of flavored oils is comprised the following steps：By new freshly-slaughtered poultry
Fir small fire stir-frying, addition cooked food seed oil immersion bubble, filtering obtains chicken fir oil, then to addition Purple Perilla Seed Oil and tea seed in chicken fir oil
Oil, mixes；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:3:2.
Embodiments of the present invention are explained in detail above, but the invention is not restricted to described implementation method.It is right
For those skilled in the art, in the case where the principle of the invention and spirit is not departed from, these implementation methods are carried out many
Plant change, modification, replace and modification, still fall within protection scope of the present invention.
Claims (10)
1. it is a kind of ferment fermented bean curd processing method, it is characterised in that：Comprise the following steps：New fresh bean curd is dried to epidermis slightly
Huang, adds composite bacteria liquid to be fermented under normal temperature condition, as bean curd of fermented, wraps condiment, is fitted into altar, seals；It is described multiple
Close bacterium solution and include Mucor bacterium solution, yeast liquid, lactobacillus suspension and orange juice.
2. it is according to claim 1 fermentation fermented bean curd processing method, it is characterised in that：The Mucor bacterium solution, yeast liquid,
The mass ratio of lactobacillus suspension and orange juice is 4~8:1~3:1~3:0.3~0.8.
3. it is according to claim 2 fermentation fermented bean curd processing method, it is characterised in that：The Mucor bacterium solution, yeast liquid,
The mass ratio of lactobacillus suspension and orange juice is 6:2:2:0.5.
4. it is according to claim 1 fermentation fermented bean curd processing method, it is characterised in that：The preparation method of the orange juice includes
Following steps：Fresh orange is squeezed the juice, filtering, obtains clarified solution, is decolourized by polyamide chromatography, obtains orange juice.
5. it is according to claim 1 fermentation fermented bean curd processing method, it is characterised in that：The time of the fermentation is 5-10
My god, 15 DEG C -25 DEG C of the temperature of fermentation, the humidity 60%-70% of fermentation.
6. it is according to claim 1 fermentation fermented bean curd processing method, it is characterised in that：The condiment include salt, five-spice powder,
Zanthoxylum powder, chilli powder, cooking wine, tremella juice, ginger powder and maltitol powder.
7. it is according to claim 6 fermentation fermented bean curd processing method, it is characterised in that：The condiment is by following parts by weight
Component be made：5~10 parts of salt, 20~30 parts of five-spice powder, 15~20 parts of zanthoxylum powder, 20~30 parts of chilli powder, cooking wine 20~30
Part, 10~15 parts of tremella juice, 1~3 part of ginger powder and 1~3 part of maltitol powder.
8. it is according to claim 7 fermentation fermented bean curd processing method, it is characterised in that：The condiment is by following parts by weight
Component be made：7 parts of salt, 25 parts of five-spice powder, 18 parts of zanthoxylum powder, 25 parts of chilli powder, 25 parts of cooking wine, 12 parts of tremella juice, ginger powder 2
2 parts of part and maltitol powder.
9. it is according to claim 1 fermentation fermented bean curd processing method, it is characterised in that：Also include before the operation of the sealing
Add flavored oils.
10. it is according to claim 9 fermentation fermented bean curd processing method, it is characterised in that：The preparation method of the flavored oils
Comprise the following steps：By new freshly-slaughtered poultry fir small fire stir-frying, cooked food seed oil immersion bubble is added, filtering obtains chicken fir oil, then to chicken fir oil
It is middle to add Purple Perilla Seed Oil and tea-seed oil, mix；The mass ratio of the chicken fir oil, Purple Perilla Seed Oil and tea-seed oil is 20:1-3:1-3.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107535618A (en) * | 2017-09-21 | 2018-01-05 | 宜宾学院 | A kind of spicy fermented bean curd and its production technology |
| CN108450559A (en) * | 2018-02-26 | 2018-08-28 | 衡东县美中餐腐乳制品有限责任公司 | A kind of manufacture craft of tea oil fermented bean curd |
| CN108606078A (en) * | 2018-05-16 | 2018-10-02 | 沅江福升野生动植物面业科技开发有限公司 | Functional food additives and its application, asparagus fermented bean curd and preparation method thereof |
| CN108634006A (en) * | 2018-05-03 | 2018-10-12 | 湖北工业大学 | A kind of preparation method of low AGEs fermented bean curd |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535618A (en) * | 2017-09-21 | 2018-01-05 | 宜宾学院 | A kind of spicy fermented bean curd and its production technology |
| CN108450559A (en) * | 2018-02-26 | 2018-08-28 | 衡东县美中餐腐乳制品有限责任公司 | A kind of manufacture craft of tea oil fermented bean curd |
| CN108634006A (en) * | 2018-05-03 | 2018-10-12 | 湖北工业大学 | A kind of preparation method of low AGEs fermented bean curd |
| CN108634006B (en) * | 2018-05-03 | 2021-10-15 | 湖北工业大学 | Preparation method of low AGEs fermented bean curd |
| CN108606078A (en) * | 2018-05-16 | 2018-10-02 | 沅江福升野生动植物面业科技开发有限公司 | Functional food additives and its application, asparagus fermented bean curd and preparation method thereof |
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