CN107751399A - A kind of fermented bean curd production technology - Google Patents

Abstract

The present invention relates to a kind of fermented bean curd production technology.The present invention according to immersion, defibrination, mashing off select slurry, dry body processed, prior fermentation, the base that salts down, with steps such as halogen, bottling, later stage fermentations.The present invention is processed so that the fermented bean curd unique flavor produced, fully meet the requirement of a person sponging on an aristocrat by the reasonable selection to material by rational technique.

Description

A kind of fermented bean curd production technology

Technical field

The present invention relates to a kind of fermented bean curd production technology, belong to food processing technology field.

Background technology

Fermented bean curd is the edible pickles that people commonly use, and very popular, fermented bean curd production technology is varied, is prepared The taste gone out also respectively has feature, and the fermented bean curd quality of in the market is uneven, and taste, the flavor of many fermented bean curd can not be very The good eating requirements for meeting a person sponging on an aristocrat, it is therefore desirable to further improved.

The content of the invention

The present invention is directed to drawbacks described above, and it is an object of the present invention to provide a kind of rational technology, the fermented bean curd unique flavor prepared are full A kind of fermented bean curd production technology of the numerous person sponging on an aristocrats' eating requirements of foot.

It is for this technical solution adopted by the present invention：The present invention follows the steps below：

1）Soybean：Scrubbed to soak, the standard that leaching beans terminate is the swollen not dew face of beans, and two valves are split into flat board, and the water surface has A small amount of bubble, the soybean after immersion is rinsed well with clear water can grind beans, and soda ash is added by total amount≤0.4% of soybean；

2）Defibrination：The slurry work of four slurry set three grinds beans water and used, and three slurry sets two are starched, and two starch after pullover slurry merges as making dry body beans Slurry, it is 950-1150kg per 100kg soybean pulp；

3）Mashing off point is starched：Raw slurry is delivered in continuing cooker, opens steam valve, and the stage is warming up to 100 DEG C, is boiled middle addition and is disappeared in right amount Infusion；After boiling, ripe slurry is filtered out with 80-100 mesh nylon-tissue bag yarns starch in bean dregs, be put into soya-bean milk cylinder, treat ripe slurry temperature degree to 80- At 85 DEG C, with spoon by soya-bean milk stroke, make its upset, 12-16oBe ˊ bittern is slowly instilled in soya-bean milk, until protein is gradually Solidification, stand and support slurry 10 minutes, protein is further solidified；

4）Dry body processed：Crouching brain 5-10 minutes are stood after frost boiling again, treats that jellied bean curd sinks, yellow seriflux is filtered out with sieve square-bottomed bamboo basket, remove, i.e., Railway carriage or compartment can be gone up；The jellied bean curd of curdled appearance is poured into inframe, comb is flat；Spend it is tender more on, spend on the old and the young, cylinder face more on, on cylinder bottom is few；So Cloth is packaged afterwards, removes wooden frame, plus set frame, adds squeeze one piece of plate again, operate as above, until jellied bean curd bag is complete in cylinder；Keep squeezing Plate balances, and slowly squeezes；The whole plate briquet being pressed into is removed, cloth is removed, is laid on plate, arranged, side should be avoided when drawing base It is knife, crooked, while reject underproof briquet；The briquet pulled is cooled down by cold wind conveying equipment；

5）Prior fermentation：General 100kg soybean 2.5-3 box kojis, add 500-750ml of cold boiling water per box koji, treat fully to mix Culture medium is filtered off with filter cloth after even, dry body temperature is cooled to 30-32 DEG C, bacterium solution is stirred evenly, and with hairbrush come backwash, treats that bacterium water blows After dry, turnover panel, inoculation；After the drying of briquet surface moisture, it can just be placed on cage piece；Or using spray inoculation, it is desirable to bacterium solution Uniformly it is sprayed onto each face of dry body；Mould chamber temperature control system is at 22-26 DEG C, and 22-28 DEG C of winters of product temperature are more slightly higher, and summer is more lower slightly, Hot house should keep certain humidity, spray some cold boiling waters on ground and drop cloth if necessary；Mould room administrative staff will often see Temperature variations are examined, adjust temperature in time；Every 5 hour record, 1 temperature（It is no less than 4 times per batch record）, and given birth to regarding strain Long situation carries out cardump, after the most of maturation of mycelia, you can raise flowers, cool flower, make its aging；

6）Salt down base：Mucor can rub hair with the hands after cooling completely, and every block of blank is all separated, then close up, and proper alignment is waited to salt down in frame；Will Ask side to rub flash with the hands to salt down base, prevent heating from making Mucor self-dissolving, influence quality；It is accurate to measure blank, spread one layer of salt in bottom of pond, by blank Neatly put above, often put one layer, spread one layer of salt, until having salted down.It is required that being tightened mutually between base and base, second day pressed compact, add Halogen, base is set to be submerged in 19-20 ˊ Beo bittern；The base time salted down as 6 days, salt dosage is 16-17%（In terms of blank）Period the 4th My god, the 5th day each leaching halogen once；

7）With halogen：Red：White granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

Grain side：Cold boiling water, white granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

8）Bottling：Before bottling, bittern is released, placed 12 hours, makes the base drying contraction that salts down；After the cleaned sterilization of empty bottle, treat With the base that will salt down is taken out, and every piece of stranding is opened, red：Added 300g red yeast rice slurry by every 3kg bases that salt down and dyed, be uniformly sprinkled into face song（Grain Side will add poor rice）, the outer dirt of bottle is cleaned, then tank halogen machine tank thick gravy is inputted, stack fermentation, can packing machine, tegmen machine, rotation after entering storehouse Lid machine, is run by EOP；

9）Later stage fermentation：The enzyme secreted at normal temperatures using the kind Institute of Micro-biology in the microorganism and dispensing of fermented bean curd base growth, Promote fermented bean curd fermenting-ripening in bottle, form distinctive color.

It is an advantage of the invention that：The present invention is processed by the reasonable selection to material by rational technique so that production The fermented bean curd unique flavor gone out, fully meets the requirement of a person sponging on an aristocrat.

Embodiment

The present invention follows the steps below：

1）Soybean：Scrubbed to soak, the standard that leaching beans terminate is the swollen not dew face of beans, and two valves are split into flat board, and the water surface has A small amount of bubble, the soybean after immersion is rinsed well with clear water can grind beans, and soda ash is added by total amount≤0.4% of soybean；

2）Defibrination：The slurry work of four slurry set three grinds beans water and used, and three slurry sets two are starched, and two starch after pullover slurry merges as making dry body beans Slurry, it is 950-1150kg per 100kg soybean pulp；

3）Mashing off point is starched：Raw slurry is delivered in continuing cooker, opens steam valve, and the stage is warming up to 100 DEG C, is boiled middle addition and is disappeared in right amount Infusion；After boiling, ripe slurry is filtered out with 80-100 mesh nylon-tissue bag yarns starch in bean dregs, be put into soya-bean milk cylinder, treat ripe slurry temperature degree to 80- At 85 DEG C, with spoon by soya-bean milk stroke, make its upset, 12-16oBe ˊ bittern is slowly instilled in soya-bean milk, until protein is gradually Solidification, stand and support slurry 10 minutes, protein is further solidified；

4）Dry body processed：Crouching brain 5-10 minutes are stood after frost boiling again, treats that jellied bean curd sinks, yellow seriflux is filtered out with sieve square-bottomed bamboo basket, remove, i.e., Railway carriage or compartment can be gone up；The jellied bean curd of curdled appearance is poured into inframe, comb is flat；Spend it is tender more on, spend on the old and the young, cylinder face more on, on cylinder bottom is few；So Cloth is packaged afterwards, removes wooden frame, plus set frame, adds squeeze one piece of plate again, operate as above, until jellied bean curd bag is complete in cylinder；Keep squeezing Plate balances, and slowly squeezes；The whole plate briquet being pressed into is removed, cloth is removed, is laid on plate, arranged, side should be avoided when drawing base It is knife, crooked, while reject underproof briquet；The briquet pulled is cooled down by cold wind conveying equipment；

5）Prior fermentation：General 100kg soybean 2.5-3 box kojis, add 500-750ml of cold boiling water per box koji, treat fully to mix Culture medium is filtered off with filter cloth after even, dry body temperature is cooled to 30-32 DEG C, bacterium solution is stirred evenly, and with hairbrush come backwash, treats that bacterium water blows After dry, turnover panel, inoculation；After the drying of briquet surface moisture, it can just be placed on cage piece；Or using spray inoculation, it is desirable to bacterium solution Uniformly it is sprayed onto each face of dry body；Mould chamber temperature control system is at 22-26 DEG C, and 22-28 DEG C of winters of product temperature are more slightly higher, and summer is more lower slightly, Hot house should keep certain humidity, spray some cold boiling waters on ground and drop cloth if necessary；Mould room administrative staff will often see Temperature variations are examined, adjust temperature in time；Every 5 hour record, 1 temperature（It is no less than 4 times per batch record）, and given birth to regarding strain Long situation carries out cardump, after the most of maturation of mycelia, you can raise flowers, cool flower, make its aging；

6）Salt down base：Mucor can rub hair with the hands after cooling completely, and every block of blank is all separated, then close up, and proper alignment is waited to salt down in frame；Will Ask side to rub flash with the hands to salt down base, prevent heating from making Mucor self-dissolving, influence quality；It is accurate to measure blank, spread one layer of salt in bottom of pond, by blank Neatly put above, often put one layer, spread one layer of salt, until having salted down.It is required that being tightened mutually between base and base, second day pressed compact, add Halogen, base is set to be submerged in 19-20 ˊ Beo bittern；The base time salted down as 6 days, salt dosage is 16-17%（In terms of blank）Period the 4th My god, the 5th day each leaching halogen once；

7）With halogen：Red：White granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

Grain side：Cold boiling water, white granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

8）Bottling：Before bottling, bittern is released, placed 12 hours, makes the base drying contraction that salts down；After the cleaned sterilization of empty bottle, treat With the base that will salt down is taken out, and every piece of stranding is opened, red：Added 300g red yeast rice slurry by every 3kg bases that salt down and dyed, be uniformly sprinkled into face song（Grain Side will add poor rice）, the outer dirt of bottle is cleaned, then tank halogen machine tank thick gravy is inputted, stack fermentation, can packing machine, tegmen machine, rotation after entering storehouse Lid machine, is run by EOP；

9）Later stage fermentation：The enzyme secreted at normal temperatures using the kind Institute of Micro-biology in the microorganism and dispensing of fermented bean curd base growth, Promote fermented bean curd fermenting-ripening in bottle, form distinctive color.

The quality index of each step：1）Soybean：It is required that without going mouldy, no worm-eaten, impurity are few, beans is full.

2）Defibrination：Twisted with the fingers with finger and touch no grain body sense, be creamy white.

3）Mashing off point is starched：Control point starches temperature, time of raising flowers, jellied bean curd fine and smooth.

4）Dry body processed：Briquet requires that thickness is uniform, soft and flexible, glossy, without blister and pitted skin；Moisture：69— 72%；Briquet size：300g:2.5x2.5x1.5-1.7cm³、500g:3.1x3.1x1.6-1.8cm³。

5）Prime is fermented：Mucor wants Bai Ermi.

6）Salt down base：Base salt salt down 12-15%.

7）With halogen：Reduced sugar：14.5-16.5%, alcoholic strength：16-18%, acidity：<1.0.

8）Bottling：Accurate measurement, dye base is complete, 300g bean curds, per bottled 18 pieces of salty bases, adds 130-140g of halogen； 500g bean curds, per bottled 16 pieces of salty bases, add 210-240g of halogen.

9）Later stage fermentation：Red：Amino-acid nitrogen >=0.42g/100g, grain side：Amino-acid nitrogen >=0.35g/100g,

Red wine dregs side：6.5-7.5g/100g of salt.

Claims (1)

1. a kind of fermented bean curd production technology, it is characterised in that follow the steps below：

1）Soybean：Scrubbed to soak, the standard that leaching beans terminate is the swollen not dew face of beans, and two valves are split into flat board, and the water surface has A small amount of bubble, the soybean after immersion is rinsed well with clear water can grind beans, and soda ash is added by total amount≤0.4% of soybean；

2）Defibrination：The slurry work of four slurry set three grinds beans water and used, and three slurry sets two are starched, and two starch after pullover slurry merges as making dry body beans Slurry, it is 950-1150kg per 100kg soybean pulp；

3）Mashing off point is starched：Raw slurry is delivered in continuing cooker, opens steam valve, and the stage is warming up to 100 DEG C, is boiled middle addition and is disappeared in right amount Infusion；After boiling, ripe slurry is filtered out with 80-100 mesh nylon-tissue bag yarns starch in bean dregs, be put into soya-bean milk cylinder, treat ripe slurry temperature degree to 80- At 85 DEG C, with spoon by soya-bean milk stroke, make its upset, 12-16oBe ˊ bittern is slowly instilled in soya-bean milk, until protein is gradually Solidification, stand and support slurry 10 minutes, protein is further solidified；

4）Dry body processed：Crouching brain 5-10 minutes are stood after frost boiling again, treats that jellied bean curd sinks, yellow seriflux is filtered out with sieve square-bottomed bamboo basket, remove, i.e., Railway carriage or compartment can be gone up；The jellied bean curd of curdled appearance is poured into inframe, comb is flat；Spend it is tender more on, spend on the old and the young, cylinder face more on, on cylinder bottom is few；So Cloth is packaged afterwards, removes wooden frame, plus set frame, adds squeeze one piece of plate again, operate as above, until jellied bean curd bag is complete in cylinder；Keep squeezing Plate balances, and slowly squeezes；The whole plate briquet being pressed into is removed, cloth is removed, is laid on plate, arranged, side should be avoided when drawing base It is knife, crooked, while reject underproof briquet；The briquet pulled is cooled down by cold wind conveying equipment；

5）Prior fermentation：General 100kg soybean 2.5-3 box kojis, add 500-750ml of cold boiling water per box koji, treat fully to mix Culture medium is filtered off with filter cloth after even, dry body temperature is cooled to 30-32 DEG C, bacterium solution is stirred evenly, and with hairbrush come backwash, treats that bacterium water blows After dry, turnover panel, inoculation；After the drying of briquet surface moisture, it can just be placed on cage piece；Or using spray inoculation, it is desirable to bacterium solution Uniformly it is sprayed onto each face of dry body；Mould chamber temperature control system is at 22-26 DEG C, and 22-28 DEG C of winters of product temperature are more slightly higher, and summer is more lower slightly, Hot house should keep certain humidity, spray some cold boiling waters on ground and drop cloth if necessary；Mould room administrative staff will often see Temperature variations are examined, adjust temperature in time；Every 5 hour record, 1 temperature（It is no less than 4 times per batch record）, and given birth to regarding strain Long situation carries out cardump, after the most of maturation of mycelia, you can raise flowers, cool flower, make its aging；

6）Salt down base：Mucor can rub hair with the hands after cooling completely, and every block of blank is all separated, then close up, and proper alignment is waited to salt down in frame；Will Ask side to rub flash with the hands to salt down base, prevent heating from making Mucor self-dissolving, influence quality；It is accurate to measure blank, spread one layer of salt in bottom of pond, by blank Neatly put above, often put one layer, spread one layer of salt, until having salted down.

It is required that being tightened mutually between base and base, second day pressed compact, add halogen, base is submerged in 19-20 ˊ Beo bittern；Salt down base when Between be 6 days, salt dosage be 16-17%（In terms of blank）The 4th day period, the 5th day respectively drench halogen once；

7）With halogen：Red：White granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

Grain side：Cold boiling water, white granulated sugar, monosodium glutamate, white wine are added in head wine, two wine；

8）Bottling：Before bottling, bittern is released, placed 12 hours, makes the base drying contraction that salts down；After the cleaned sterilization of empty bottle, treat With the base that will salt down is taken out, and every piece of stranding is opened, red：Added 300g red yeast rice slurry by every 3kg bases that salt down and dyed, be uniformly sprinkled into face song（Grain Side will add poor rice）, the outer dirt of bottle is cleaned, then tank halogen machine tank thick gravy is inputted, stack fermentation, can packing machine, tegmen machine, rotation after entering storehouse Lid machine, is run by EOP；

9）Later stage fermentation：The enzyme secreted at normal temperatures using the kind Institute of Micro-biology in the microorganism and dispensing of fermented bean curd base growth, Promote fermented bean curd fermenting-ripening in bottle, form distinctive color.