CN106982937A - A kind of preparation method of fermented bean curd - Google Patents
A kind of preparation method of fermented bean curd Download PDFInfo
- Publication number
- CN106982937A CN106982937A CN201610070963.8A CN201610070963A CN106982937A CN 106982937 A CN106982937 A CN 106982937A CN 201610070963 A CN201610070963 A CN 201610070963A CN 106982937 A CN106982937 A CN 106982937A
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- Prior art keywords
- bean curd
- fermented bean
- cooled
- squeezing
- degrees celsius
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of preparation method of fermented bean curd, it comprises the following steps：Soaking soybean；Defibrination；Mashing off, point slurry；Pedal cerebral and be squeezed into type to bean curd；Stripping and slicing；Mucor is inoculated with；Hair is rubbed in fermentation, cooling with the hands；Pickle；Dispensing, bottling plus wine, capping storage carry out secondary fermentation；Finally, fermentation remove warehouse, it is cleaned, drip soup, fill oil, seal, sterilize, labelling, being packaged into finished product.Technical process of the invention whole is simple, strong operability, can family manufacture eat, also can be mass.The fermented bean curd gloss appearance produced is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, and is healthy food without any chemical preservative.
Description
Technical field
The present invention relates to food processing field, a kind of preparation method of fermented bean curd is referred in particular to.
Background technology
Fermented bean curd is also known as fermented bean curd, is Han nationality's Traditional Folk cuisines that thousands of years are spread in China, because its is in good taste, nutrition is high, smells
Have strand smelly, special fragrance of tasting is liked by Chinese common people and the south east asia people deeply, be unfailing delicious food together
Delicacies.Fermented bean curd is the flavouring of China's original creation, there is the kinds such as preserved red beancurd, green-rot breast, white rot breast, sauce fermented bean curd, pattern fermented bean curd, it
Both can individually it eat, it is also possible to cook the dish of unique flavor.
Fermented bean curd is all the healthy food that nutritionist praises highly energetically as fermented soya bean and other bean product.Its raw material --- beans
The dry originally nutritive value of corruption very high bean product, protein content is suitable with meat up to 15%~20%, simultaneously containing enriching
It is calcareous.The fermentation of mould is have passed through in the manufacturing process of fermented bean curd, makes that the digestibility of protein is higher, vitamin content is richer
It is rich.Because the phytic acid in microorganism decomposition beans so that the mineral matter such as script absorptivity very low iron, zinc is easier quilt in soybean
Absorption of human body.Simultaneously as Microbe synthesis general vegetable food unexistent vitamin B12, the people of vegetarian diet often eats
Fermented bean curd, can prevent pernicious anaemia.The raw material of fermented bean curd is bean curd Ganlei " openpore ".The suitable mould of kind is inoculated with to openpore,
Put and cultivate under suitable conditions, just grown white hair above soon --- moulds amount reproduction wakes up.These white hairs seem
Possible some are fearful, and actually totally unnecessary to worry, because these strains do not have any harm to people, their effect is only
It is to decompose protein, generation amino acid and some B family vitamins in openpore.The openpore for having grown hair is carried out to rub hair processing with the hands,
Last salt marsh again, just into fermented bean curd.Fermented bean curd is various in style, and dispensing is different, therefore preparation method is also had nothing in common with each other.Some making sides
Method is complicated, it is impossible to be promoted；Auxiliary material is added in some meetings, such as adds Chinese herbal medicine etc., it is impossible to adapt to popular taste.
The content of the invention
The purpose of the present invention is to be improved and innovated that there is provided a kind of making of fermented bean curd for shortcoming present in background technology and problem
Method.
The present invention comprises the following steps：
1st, the clear water that the soybean of selected free from admixture is added into 3 times carries out 5-12 hour of immersion.
2 then again by dry beans amount be defined addition 6-7 times clear water progress defibrination.
3rd, the life slurry of centrifugal filtration is evacuated in automatic Soy-bean milk boiler through three high-speed circulatings again, opens steam cock and be heated to 100 DEG C
After be put into a slurry bucket, be cooled to 85-90 DEG C and some slurries carried out with coagulator.
4th, standing is capped again pedals brain upper squeezing in 15 minutes, squeezing shaping to bean curd.
5th, the bean curd of shaping is unloaded into squeezing, with block type cutter stripping and slicing into required block embryo.
6th, the bean curd cut is cooled to 30 DEG C and enters Mucor inoculation.
7th, through 24-25 degrees Celsius of ferment at constant temperature 40 hours or so, less than 20 degrees Celsius is cooled back to and carries out cooling stranding hair.
8th, the salt that the bean curd for having rubbed hair with the hands is added into 10% pickle 16-30 hours.
9th, the bean curd pickled is subjected to dispensing, bottling plus wine, capping storage and carries out secondary fermentation.
10th, finally, by the ripe fermented bean curd semi-finished product removal warehouse through 22-24 degrees Celsius of ferment at constant temperature 120 days or so, cleaned,
Soup is dripped, oil is filled, seals, sterilizes, labelling, being packaged into finished product.
Advantages of the present invention and beneficial effect：
Technical process of the invention whole is simple, strong operability, can family manufacture eat, also can be mass.The fermented bean curd produced
Gloss appearance is bright-coloured, and taste delicate fragrance is fresh and tender, nutritious, and is healthy food without any chemical preservative.
Brief description of the drawings
Fig. 1 is present invention process FB(flow block).
Embodiment
For ease of understanding the present invention, several embodiments of the present invention are shown below is.But, the present invention can be with many different shapes
Formula is realized, however it is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments is to make the public affairs to the present invention
Open content more thorough comprehensive.
Unless otherwise defined, all technologies used herein and scientific terminology and the those skilled in the art of the present invention are led to
The implication understood is identical.Term used in the description is intended merely to describe specifically to implement purpose, it is not intended that in limitation originally
Invention.
Embodiment 1：
The clear water that the soybean 10kg of selected free from admixture adds 3 times carries out 5 hours of immersion；Then the clear of dry 6 times of beans amount is added again
Water mill is starched；Again through three high-speed circulatings, raw by centrifugal filtration is starched down in Soy-bean milk boiler, is opened steam cock and is heated to after 100 DEG C
A slurry bucket is put into, 85 DEG C is cooled to and some slurries is carried out with coagulator；Subsequently capping standing pedals brain upper squeezing in 15 minutes, and squeezing shaping is extremely
Bean curd；The bean curd of shaping is unloaded into squeezing, with the cutter stripping and slicing of dedicated block type into required block embryo；The bean curd cut is cooled to 30 DEG C
Into Mucor inoculation；Through 24 DEG C of ferment at constant temperature 40 hours or so, it is cooled to less than 20 degrees Celsius progress cooling stranding hairs and rubs mould with the hands；Will
The salt for having rubbed the bean curd addition bean curd amount 10% of hair with the hands is pickled 16 hours；By the bean curd pickled carry out dispensing, bottling,
Plus wine, capping storage carry out secondary fermentation；Finally the ripe fermented bean curd semi-finished product through 22 DEG C of ferment at constant temperature 120 days or so are removed
Warehouse, it is cleaned, drip soup, fill oil, seal, sterilize, labelling, being packaged into finished product.
Points for attention：All containers contacted with soybean, such as gauze, bamboo sieve, spice all should in time be cleaned and kept hygienically clean.
Mould room must carry out cleaning and sterilizing after moving storehouse with 3 ‰ Eusol, and then vented exhaust could be used.
Embodiment 2：
The clear water that the soybean 100kg of selected free from admixture adds 3 times carries out 12 hours of immersion；Then dry 7 times of beans amount is added again
Clear water defibrination；Again through three high-speed circulatings, raw by centrifugal filtration is starched down in Soy-bean milk boiler, is opened steam cock and is heated to 100 DEG C
After be put into a slurry bucket, be cooled to 90 DEG C and some slurries carried out with coagulator；Subsequently capping standing pedals brain upper squeezing in 15 minutes, squeezing shaping
To bean curd；The bean curd of shaping is unloaded into squeezing, with the cutter stripping and slicing of dedicated block type into required block embryo；The bean curd cut is cooled to
30 DEG C enter Mucor and are inoculated with；Through 25 DEG C of ferment at constant temperature 40 hours or so, it is cooled to less than 20 degrees Celsius progress cooling stranding hairs and rubs mould with the hands；
The salt that the bean curd for having rubbed hair with the hands is added into bean curd amount 10% is pickled 30 hours；By the bean curd pickled carry out dispensing, bottling,
Plus wine, capping storage carry out secondary fermentation；Finally the ripe fermented bean curd semi-finished product through 24 DEG C of ferment at constant temperature 120 days or so are removed
Warehouse, it is cleaned, drip soup, fill oil, seal, sterilize, labelling, being packaged into finished product.
Points for attention：All containers contacted with soybean, such as gauze, bamboo sieve, spice all should in time be cleaned and kept hygienically clean.
Mould room must carry out cleaning and sterilizing after moving storehouse with 3 ‰ Eusol, and then vented exhaust could be used.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to present inventive concept and model
Enclose and be defined, on the premise of design philosophy of the present invention is not departed from, engineers and technicians are to technical scheme in this area
The all variations and modifications made, all should fall into protection scope of the present invention, and claimed technology contents of the invention are whole
Record in detail in the claims.
Claims (1)
1. a kind of preparation method of fermented bean curd, it is characterised in that comprise the following steps：
1) clear water that the soybean of selected free from admixture is added into 3 times carries out 5-12 hour of immersion；
2) be defined the clear water progress defibrination of 6-7 times of addition by dry beans amount and then again；
3) the life slurry of centrifugal filtration is evacuated in automatic Soy-bean milk boiler through three high-speed circulatings again, opens steam cock and be heated to 100 DEG C
After be put into a slurry bucket, be cooled to 85-90 DEG C and some slurries carried out with coagulator；
4) standing is capped again pedals brain upper squeezing in 15 minutes, squeezing shaping to bean curd；
5) bean curd of shaping is unloaded into squeezing, with block type cutter stripping and slicing into required block embryo；
6) bean curd cut is cooled to 30 DEG C and enters Mucor inoculation；
7) through 24-25 degrees Celsius of ferment at constant temperature 40 hours or so, less than 20 degrees Celsius is cooled back to and carries out cooling stranding hair；
8) salt that the bean curd for having rubbed hair with the hands is added into 10% pickle 16-30 hours；
9) bean curd pickled is subjected to dispensing, bottling plus wine, capping storage and carries out secondary fermentation；
10) finally, by the ripe fermented bean curd semi-finished product removal warehouse through 22-24 degrees Celsius of ferment at constant temperature 120 days or so, cleaned,
Soup is dripped, oil is filled, seals, sterilizes, labelling, being packaged into finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070963.8A CN106982937A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070963.8A CN106982937A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of fermented bean curd |
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| Publication Number | Publication Date |
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| CN106982937A true CN106982937A (en) | 2017-07-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610070963.8A Pending CN106982937A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of fermented bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183207A (en) * | 2017-06-20 | 2017-09-22 | 云南牟定彝乡妹食品有限公司 | A kind of manufacture craft of fermented bean curd |
| CN107568353A (en) * | 2017-10-31 | 2018-01-12 | 云南羊泉生物科技股份有限公司 | A kind of fermented bean curd and preparation method thereof |
| CN107996733A (en) * | 2017-12-01 | 2018-05-08 | 吉林大学 | One cultivates peanut fermented bean curd and its production method |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN104126672A (en) * | 2013-09-11 | 2014-11-05 | 张凤平 | Production method for glossy privet fermented bean curd |
| CN105076481A (en) * | 2015-09-28 | 2015-11-25 | 重庆綦丰农产品开发有限责任公司 | Production method of Yuxiang fermented bean curd |
-
2016
- 2016-01-20 CN CN201610070963.8A patent/CN106982937A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN104126672A (en) * | 2013-09-11 | 2014-11-05 | 张凤平 | Production method for glossy privet fermented bean curd |
| CN105076481A (en) * | 2015-09-28 | 2015-11-25 | 重庆綦丰农产品开发有限责任公司 | Production method of Yuxiang fermented bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183207A (en) * | 2017-06-20 | 2017-09-22 | 云南牟定彝乡妹食品有限公司 | A kind of manufacture craft of fermented bean curd |
| CN107568353A (en) * | 2017-10-31 | 2018-01-12 | 云南羊泉生物科技股份有限公司 | A kind of fermented bean curd and preparation method thereof |
| CN107996733A (en) * | 2017-12-01 | 2018-05-08 | 吉林大学 | One cultivates peanut fermented bean curd and its production method |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
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Application publication date: 20170728 |
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