CN107969503A - A kind of processing method of Guilin fermented bean curd - Google Patents

A kind of processing method of Guilin fermented bean curd Download PDF

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Publication number
CN107969503A
CN107969503A CN201711185634.9A CN201711185634A CN107969503A CN 107969503 A CN107969503 A CN 107969503A CN 201711185634 A CN201711185634 A CN 201711185634A CN 107969503 A CN107969503 A CN 107969503A
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rose
parts
bean curd
guilin
soup
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王祝广
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Guilin Ziyu Agricultural Development Co Ltd
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Guilin Ziyu Agricultural Development Co Ltd
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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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  • Food Science & Technology (AREA)
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  • Medicines Containing Plant Substances (AREA)

Abstract

The invention belongs to food technology field, discloses a kind of processing method of Guilin fermented bean curd, comprises the following steps：Make rose starch, size mixing, makes bean curd, inoculation, cultivation and pickle and season and it is canned；Guilin fermented bean curd of the present invention has the rose fragrance of a flower, in good taste, improves the problem of existing fermented bean curd taste is single；The Chinese herb feed additive of addition has tonic effect, can adjust and reduce influence of the edible fermented bean curd to kidney.

Description

A kind of processing method of Guilin fermented bean curd
Technical field
The invention belongs to food technology field, more particularly to a kind of processing method of Guilin fermented bean curd.
Background technology
Guilin fermented bean curd belongs to one of Guilin Triratna, using soya bean as made of primary raw material, point have at present spiced preserved beancurd and Two kinds of preserved beancurd with chilli.May nineteen thirty-seven, in the national handicraft product exhibition held in Shanghai, Guilin fermented bean curd because its shape, color, Fragrant, taste is made a conspicuous figure and is especially praised highly, and thereby enjoys a good market both at home and abroad.Nineteen eighty-three, is cited as national high quality food.White rot Breast is enjoyed a high reputation abroad, and is subject to Hongkong and Macro, Southeast Asia and Japanese welcome.Fermented bean curd is mild-natured, sweet in flavor, has effects that in appetite-stimulating and indigestion-relieving tune, It is thin etc. available for poor appetite after being ill, infantile indigestion with food retention or infantile malnutrition due to digestive disturbances or intestinalparasites abdominal distension, big loose stool；And zinc and vitamin B complex contains in fermented bean curd Amount is very abundant, and often eating not only can be with replenishing vitamins B12, moreover it is possible to prevent senile dementia；The protein of fermented bean curd is 2 times of bean curd, And easily digest and assimilate, so being referred to as east cheese.
Mouthfeel is pungent in common beancurd breast, and contains higher salinity, 0.6 gram of usual 10 grams of fermented bean curd saliferous, and salt content is 6%.High salinity not only influences the rise of normal person's blood pressure, and Hypertensive Population is not easy edible high salt amount food；And human body can be made Renal metabolism function reduction.The medical research of one, the U.S. shows：Excess salt may cause memory loss indirectly, and progressively Influence personal intelligence.And as the raising of living standards of the people and the development of national economy, people propose the quality of fermented bean curd Higher, therefore develop a kind of lower salt content and fermented bean curd with fruity is with the market demand.
The content of the invention
The present invention goal of the invention be to provide a kind of processing method of Guilin fermented bean curd, obtained Guilin fermented bean curd has rose The rare fragrance of a flower, it is in good taste, improve the problem of existing fermented bean curd taste is single；The Chinese herb feed additive of addition has tonic effect, energy Enough adjust and reduce influence of the edible fermented bean curd to kidney.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of processing method of Guilin fermented bean curd, comprises the following steps：
1) rose slurry is made：Rose is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take a clean oil-free Pot, add the water of 1-2 times of the rose flower volume, add the rock sugar small fire infusion of the weight such as rose flower, treat rock sugar Melt, when syrup turns yellow, pour into the rose flower, be stirred continuously, small fire endures 2-5min, and heat filtering, is made rose slurry；
2) size mixing：Take the rose to starch 10-20 parts, 80-100 parts of soya-bean milk, enter in rustless steel container, be sufficiently stirred It is even, rose soya-bean milk is made；
3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 8-12 minutes, after naturally cool to 60-70 DEG C, add Enter saltwater brine, carry out a slurry, after the completion of, 10-15 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Mucor strain liquid is sprayed on to rose beans base；
5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, training is stood in 25-35 DEG C of environment Bacterium 1-3 days, adds salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 5-7 days；
6) season and canned：By the obtained dried rose flower beans base in 5), mucor is gone, is dispensed, adds soup-stock thick gravy With flavor dried fruit, encapsulation, continues fermentation 45-60 days, to obtain the final product；
The soup-stock thick gravy is made by Chinese herbal medicine powder, flavoring and the common infusion of soup-stock；Every 100 in the soup-stock thick gravy Contain 5-10 parts of Chinese herbal medicine powders and 1-3 portions of flavorings in part soup-stock.
In the present invention, further, the Chinese herb feed additive includes for every 100 parts in parts by weight：Schisandra chinensis 20-40 parts, 20-35 parts of matrimony vine, 8-15 parts of Gorgon fruit, 6-15 parts of the fleece-flower root, 5-10 parts of lotus seeds, 3-8 parts of coix seed, 2-5 parts of ginger；Institute State the preparation method of Chinese herb feed additive：Each component is uniformly mixed according to the ratio, adds water, amount of water is the medium-height grass 3-5 times of medicine weight of additive, after boiling, slow boiling infusion 30-60min, adds honey, and it is the Chinese herbal medicine addition to add honey amount 0.2-0.5 times of agent weight, natural cooling, to obtain the final product.
In the present invention, further, the flavoring include spiceleaf, tsaoko, Chinese cassia tree, cumin, Chinese prickly ash, illiciumverum, ginger, Two kinds or two or more in pepper, Chinese pepper.
In the present invention, further, the soup-stock is a kind of in chicken soup, duck soup, pigeon soup, rib soup.
In the present invention, further, the flavor dried fruit is dried apple slices, cherry is done, a kind of in dried prune, raisins； The preparation method of the flavor dried fruit：By selected fruit, remove seed stoning, the salt water logging for being 5-10% with mass fraction are cleaned Bubble, 1-3h, after clear water is cleaned, soaks 2-3h, vacuum air-dries, with vinegar to obtain the final product.
In the present invention, further, 10-20 parts of the soup-stock thick gravies, 1- are contained in the Guilin fermented bean curd in every 100 parts 3 portions of flavor dried fruits and 2-5 portions of rice wine.
In the present invention, further, in the Guilin fermented bean curd per 100g salt content in 1.8-2.2g.
A variety of medicinal herb components are with the addition of in the Guilin fermented bean curd of the present invention, can not only season, also respectively there is its health-care efficacy, Wherein：
Schisandra chinensis：Temperature, it is sour, sweet, have effects that to restrain astringent method, nourishing generate fluid, kidney-supplementing liver-boosting；The extract of Schisandra chinensis Preparation method：First Schisandra chinensis is weighed, is cleaned, slow boiling is fried to micro- defocused, adds green tea aqueous solution, it is the five tastes to add green tea aqueous solution 3-5 times of sub- weight, after being heated to boiling, keeps 1-2h；Heat filtering, filter residue 1 times of water of Schisandra chinensis weight, rinses three Secondary, merging filtrate, filtrate is concentrated under reduced pressure at 70-80 DEG C, and it is 1.5-2.0 concentrates to obtain proportion；Spray drying, crushes, mistake 100 mesh sieves, obtain the Schisandra chinens P.E after screening.
In the Schisandra chinens P.E preparation process：According to five tastes sub-feature, prepare and extracted using green tea water, can be retained The benefit materials such as active polysaccharide in Schisandra chinensis, prevent that active ingredient is not destroyed contained by Schisandra chinensis, obtain higher extracted rate.
Matrimony vine：It is sweet in flavor, it is mild-natured；Nourishing the liver, nourshing kidney, moistening lung；First matrimony vine is cleaned, is dried, is weighed, be put into container, is added Water, amount of water are 3-5 times of matrimony vine weight, ultrasonic 30-60min；Condensing reflux extracts 1-2h；After natural cooling, water removal is freezed, It is 1.5-2.0 concentrates to obtain proportion；Spray drying, crushes, and crosses 100 mesh sieves, the wolfberry fruit extract is obtained after screening.
In the wolfberry fruit extract preparation process：According to matrimony vine characteristic, preparation, which uses ultrasound and is condensed back to streaming water, puies forward work Skill, can prevent that active ingredient is not destroyed in matrimony vine, obtain higher extracted rate；Lyophilized water removal, it is convenient and efficient.
Gorgon fruit：It is sweet in flavor, puckery, it is mild-natured；Acted on supplementing the kidney to control the nocturnal, tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea etc.；First Gorgon fruit is cleaned, Drying, milling, weighs, is put into container, adds volume ratio 1:1 ethanol water, addition are 3-5 times of Gorgon fruit weight, are surpassed Sound 30-60min；Condensing reflux extracts 1-2h；After natural cooling, revolving removes solvent, and it is 1.5-2.0 concentrates to obtain proportion；Spray Mist dry, pulverize, and crosses 100 mesh sieves, the Semen euryales extract is obtained after screening.
In the Semen euryales extract preparation process：According to Gorgon fruit characteristic, prepare using ultrasound and be condensed back to streaming ethanol water Technique is put forward, can prevent that active ingredient is not destroyed in Gorgon fruit, obtain higher extracted rate；Revolving removes ethanol water, convenient and efficient, effect Fruit is good.
The fleece-flower root：Taste sweet, warm, has help essence and blood, black beard and hair, strengthening the bones and muscles, filling liver kidney and other effects, the extract of the fleece-flower root Preparation method：First the fleece-flower root is cleaned, is dried, milling, weighs, be put into extractor, adds water, it is fleece-flower root weight to add water 5-8 times, after being heated to boiling, slow boiling infusion 3-5h, cooled and filtered, distillation under pressure further concentrates, and it is 1.5-2.0 to obtain proportion Concentrate, obtains the Semen Nelumbinis extract.
In the radix-polygoni multiflori extract preparation process：According to lotus seeds characteristic, water extraction, technique is simple, and it is first what will not be destroyed Active ingredient in crow, and can fully extract benefit materials in the fleece-flower root.
Lotus seeds：It is sweet in flavor, puckery, it is mild-natured；Acted on tonifying spleen and stopping diarrhea, stop-band, the puckery essence of kidney-nourishing, mental-tranquilization etc.；Lotus seeds carry Take the preparation method of thing：First lotus seeds are cleaned, are dried, milling, weighs, be put into extractor, adds water, it is lotus seeds weight to add water 5-8 times, after being heated to boiling, slow boiling infusion 3-5h, cooled and filtered, distillation under pressure further concentrates, and it is 1.5- to obtain proportion 2.0 concentrates, obtain the Semen Nelumbinis extract.
In the Semen Nelumbinis extract preparation process：According to lotus seeds characteristic, water extraction, technique is simple, will not destroy in lotus seeds Active ingredient, and can fully extract benefit materials in lotus seeds.
Coix seed：It is sweet in flavor, light, it is cool in nature；With sharp water penetration, wet, invigorating the spleen to arrest diarrhea, eliminating impediment, apocenosis, detoxicating and resolving a mass etc. act on； First coix seed is cleaned, is dried, milling, weighs, be put into container, adds volume ratio 1:1 ethanol water, addition are Job's tears 3-5 times of benevolence weight, ultrasonic 30-60min；Condensing reflux extracts 1-2h；After natural cooling, revolving removes solvent, and obtaining proportion is 1.5-2.0 concentrate；Spray drying, crushes, and crosses 100 mesh sieves, the Semen Coicis extract is obtained after screening.
In the Semen Coicis extract preparation process：According to coix seed characteristic, prepare using ultrasound and be condensed back to streaming second Alcohol extraction process by water, can prevent that active ingredient is not destroyed in coix seed, obtain higher extracted rate；Revolving removes ethanol water, convenient Fast, effect is good.
Ginger：Acrid flavour, it is warm-natured；Acted on relieving exterior syndrome and dispelling cold, warming middle energizer to arrest vomiting, warm lung cough-relieving etc.；The preparation side of the extract of ginger Method：First ginger is cleaned, is dried, chopping, weighs, and is put into extractor, adds water, and add that water is Jiang Chongliang 5-8 times, is heated to boiling Afterwards, slow boiling infusion 3-5h, cooled and filtered, distillation under pressure further concentrate, and it is 1.5-2.0 concentrates to obtain proportion, obtains institute State ginger extract.
In the ginger extract preparation process：According to ginger characteristic, water extraction, technique is simple, will not destroy in ginger effectively into Point, and can fully extract benefit materials in ginger.
Schisandra chinensis, matrimony vine and the fleece-flower root have effects that kidney-supplementing liver-boosting in the Chinese herb feed additive, mitigate and adjust fermented bean curd Kidney caused by metabolism is born；Coordinate lotus seeds, coix seed, Gorgon fruit to be used cooperatively, further kidney tonifying, and mental-tranquilization, mend it is gentle The effect of blood, moisturize laxation, ginger have the function that deodorization removes moisture, and each component is mutually coordinated, not only increase Guilin of the present invention The flavor of fermented bean curd, and have effects that to restrain astringent method, nourishing generate fluid, kidney-supplementing liver-boosting.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) Guilin fermented bean curd of the invention with the addition of soup-stock thick gravy in later stage dispensing, and the soup-stock thick gravy is added by Chinese herbal medicine Agent, flavoring and the common infusion of soup-stock is added to be made；Soup-stock is chicken soup, duck soup, pigeon soup or rib soup, necessary more rich in human body The nutriments such as kind amino acid, protein, unrighted acid, it is full of nutrition；With spiceleaf, tsaoko, Chinese cassia tree, cumin, Chinese prickly ash, eight The condiment such as angle, ginger, pepper, Chinese pepper, soup delicious flavour, delicate mouthfeel；And Chinese herb feed additive include Schisandra chinensis, matrimony vine, Gorgon fruit, the fleece-flower root, lotus seeds and ginger, the preparation process of the Chinese herbal medicine do not destroy active ingredient in Chinese herbal medicine, have kidney-supplementing liver-boosting, The effect of moisture is gone, while is built up health, strengthen immunity；Due to the cooperation of mentioned component, osmanthus of the present invention is further increased The nutritional ingredient of woods fermented bean curd, increases flavor, and Guilin fermented bean curd of the present invention is had nutritional health function.
(2) Guilin fermented bean curd of the invention with the addition of rose slurry, and rose slurry preparation method is simple, has strong rose The fragrance of a flower, has characteristic, and substantially increases the quality and nutritive value of Guilin fermented bean curd of the present invention.
(3) Guilin salt content in preserved beancurd of the invention is low, vivid in yellow, gloss, has rose delicate fragrance, suitable for hypertension Crowd eats, and substantially improves the problem of existing fermented bean curd taste is single.
(4) Guilin fermented bean curd preparation method of the invention is simple, and raw material is easy to get, and can whole year production, feasibility is high.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, tie below Embodiment is closed, the present invention is further explained.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, It is not intended to limit the present invention.
Raw material used in the present invention can be from buying on the market.
Embodiment 1
A kind of processing method of Guilin fermented bean curd, comprises the following steps：
1) rose slurry is made：Rose 10kg is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take one totally The pot of oil-free, adds 10L water, adds 10kg rock sugar small fire infusions, treats that rock sugar melts, and when syrup turns yellow, pours into the rose point End, is stirred continuously, and small fire endures 2min, and heat filtering, is made rose slurry；
2) size mixing：The rose slurry 10L, soya-bean milk 80L are taken, enters in rustless steel container, stirs, rose is made Flower soya-bean milk；
3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 8 minutes, after naturally cool to 60 DEG C, add halogen Liquid, carries out a slurry, after the completion of, 10 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Mucor strain liquid is sprayed on to rose beans base；
5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, cultivation 3 is stood in 25 DEG C of environment My god, add salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 7 days；
6) Chinese herb feed additive is prepared：By 30 parts of Schisandra chinensis, 25 parts of matrimony vine, 15 parts of Gorgon fruit, 15 parts of the fleece-flower root, 8 parts of lotus seeds, 3 parts of coix seed, 4 parts of ginger, are uniformly mixed, and add 300 parts of water, and after boiling, slow boiling infusion 30min, adds 20 parts of honey, naturally cold But, to obtain the final product.
7) soup-stock thick gravy is prepared：Chicken is cleaned, is put into 100g spiceleafs, 20g tsaokos, 50g Chinese cassia trees and 10L water, slowly infusion, Take soup, when being cooled to 60 DEG C, Chinese herb feed additive described in addition 0.5kg, stirs evenly, natural cooling, to obtain the final product.
8) season and canned：By the obtained dried rose flower beans base in 5), mucor is gone, adds 9L soup-stock thick gravy, 0.9 Part dried apple slices and 1.8L rice wine, dispense, and encapsulation, continues fermentation 60 days, to obtain the final product.
Embodiment 2
A kind of processing method of Guilin fermented bean curd, comprises the following steps：
1) rose slurry is made：Rose 10kg is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take one totally The pot of oil-free, adds 15L water, adds 10kg rock sugar small fire infusions, treats that rock sugar melts, and when syrup turns yellow, pours into the rose point End, is stirred continuously, and small fire endures 3min, and heat filtering, is made rose slurry；
2) size mixing：The rose slurry 10L, soya-bean milk 90L are taken, enters in rustless steel container, stirs, rose is made Flower soya-bean milk；
3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 10 minutes, after naturally cool to 65 DEG C, add halogen Liquid, carries out a slurry, after the completion of, 12 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Mucor strain liquid is sprayed on to rose beans base；
5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, cultivation 2 is stood in 27 DEG C of environment My god, add salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 6 days；
6) Chinese herb feed additive is prepared：By 35 parts of Schisandra chinensis, 30 parts of matrimony vine, 3 parts of Gorgon fruit, 10 parts of the fleece-flower root, 5 parts of lotus seeds, 4 parts of coix seed, 3 parts of ginger, are uniformly mixed, and add 400 parts of water, and after boiling, slow boiling infusion 40min, adds 30 parts of honey, naturally cold But, to obtain the final product.
7) soup-stock thick gravy is prepared：Duck is cleaned, is put into 50g spiceleafs, 50g Chinese cassia trees, 20g Chinese prickly ashes, 5g illiciumverums and 10L water, slowly Slow infusion, takes soup, and when being cooled to 60 DEG C, Chinese herb feed additive described in addition 0.6kg, stirs evenly, natural cooling, to obtain the final product.
8) season and canned：By the obtained dried rose flower beans base in 5), mucor is gone, adds 12L soup-stock thick gravy, 2 Portion cherry do with 3L Guilin three-flower wine, dispense, encapsulation, continues fermentation 55 days, to obtain the final product.
Embodiment 3
A kind of processing method of Guilin fermented bean curd, comprises the following steps：
1) rose slurry is made：Rose 10kg is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take one totally The pot of oil-free, adds 16L water, adds 10kg rock sugar small fire infusions, treats that rock sugar melts, and when syrup turns yellow, pours into the rose point End, is stirred continuously, and small fire endures 3min, and heat filtering, is made rose slurry；
2) size mixing：The rose slurry 15L, soya-bean milk 85L are taken, enters in rustless steel container, stirs, rose is made Flower soya-bean milk；
3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 10 minutes, after naturally cool to 65 DEG C, add halogen Liquid, carries out a slurry, after the completion of, 14 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Mucor strain liquid is sprayed on to rose beans base；
5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, cultivation 2 is stood in 30 DEG C of environment My god, add salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 5 days；
6) Chinese herb feed additive is prepared：By 35 parts of Schisandra chinensis, 25 parts of matrimony vine, 15 parts of Gorgon fruit, 10 parts of the fleece-flower root, 8 parts of lotus seeds, 4 parts of coix seed, 3 parts of ginger, are uniformly mixed, and add 450 parts of water, and after boiling, slow boiling infusion 50min, adds 40 parts of honey, naturally cold But, to obtain the final product.
7) soup-stock thick gravy is prepared：Pigeon is cleaned, is put into 30g spiceleafs, 30g tsaokos, 50g Chinese cassia trees, 20g Chinese prickly ashes, 10g gingers With 10L water, slowly infusion, takes soup, and when being cooled to 60 DEG C, Chinese herb feed additive described in addition 0.8kg, stirs evenly, natural Cooling, to obtain the final product.
8) season and canned：By the obtained dried rose flower beans base in 5), mucor is gone, adds 15L soup-stock thick gravy, 2 Part dried prune and 4L Guilin three-flower wine, dispense, and encapsulation, continues fermentation 50 days, to obtain the final product.
Embodiment 4
A kind of processing method of Guilin fermented bean curd, comprises the following steps：
1) rose slurry is made：Rose 10kg is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take one totally The pot of oil-free, adds 20L water, adds 10kg rock sugar small fire infusions, treats that rock sugar melts, and when syrup turns yellow, pours into the rose point End, is stirred continuously, and small fire endures 5min, and heat filtering, is made rose slurry；
2) size mixing：The rose slurry 20L, soya-bean milk 100L are taken, enters in rustless steel container, stirs, rose is made Rare colored soya-bean milk；
3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 12 minutes, after naturally cool to 70 DEG C, add halogen Liquid, carries out a slurry, after the completion of, 15 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Mucor strain liquid is sprayed on to rose beans base；
5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, cultivation 1 is stood in 30 DEG C of environment My god, add salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 5 days；
6) Chinese herb feed additive is prepared：By 40 parts of Schisandra chinensis, 34 parts of matrimony vine, 8 parts of Gorgon fruit, 6 parts of the fleece-flower root, 6 parts of lotus seeds, the heart of a lotus seed 3 parts of the seed of jog's tears, 3 parts of ginger, are uniformly mixed, and add 500 parts of water, and after boiling, slow boiling infusion 60min, adds 50 parts of honey, naturally cold But, to obtain the final product.
7) soup-stock thick gravy is prepared：Chop is cleaned, is put into 50g spiceleafs, 50g Chinese cassia trees, 20g Chinese prickly ashes, 20g peppers, 10g gingers With 10L water, slowly infusion, takes soup, and when being cooled to 60 DEG C, Chinese herb feed additive described in addition 1kg, stirs evenly, naturally cold But, to obtain the final product.
8) season and canned：By the obtained dried rose flower beans base in 5), go mucor, add 24L soup-stock thick gravy, 3.6 portions of raisins and 6L Guilin three-flower wine, dispense, and encapsulation, continues fermentation 45 days, to obtain the final product.
Comparative example 1：A kind of processing method of Guilin fermented bean curd, the method that Guilin fermented bean curd is prepared with embodiment 3 is almost identical, only The rose slurry is not added.
Comparative example 2：A kind of processing method of Guilin fermented bean curd, the method that Guilin fermented bean curd is prepared with embodiment 3 is almost identical, only The soup-stock thick gravy is not added.
200 people of crowd of random selection 6-70 Sui, men and women is balanced, respectively prelibation Guilin fermented bean curd of the present invention, comparative example Guilin Fermented bean curd and commercially available Guilin fermented bean curd (manufacturer is Guilin Hua Qiao Food Co., Ltd), observation and record people's mouthfeel and evaluation, Concrete condition is as shown in table 1：
Table 1
Sequence number People's mouthfeel and evaluation Same day appetite incrementss/%
Embodiment 1 Rose Essentielle is lasting, and mouthfeel is good 14.2±3.3bB
Embodiment 2 Rose Essentielle is lasting, and mouthfeel is good 16.5±2.7bB
Embodiment 3 Rose Essentielle is lasting, and mouthfeel is good 16.9±2.5bB
Embodiment 4 Rose Essentielle is lasting, and mouthfeel is good 15.5±3.4bB
Comparative example 1 It is fine without Rose Essentielle, mouthfeel 8.2±3.0aA
Comparative example 2 Rose is lasting, and mouthfeel is fine 10.1±2.9aA
Commercially available Guilin fermented bean curd Partially salty peppery, beans are fragrant, and mouthfeel is fine 5.3±2.7aA
Note：1. 5% significant difference of ab lowercase letters；AB capitalizations represent 1% pole significant difference.
It was found from 1 comprehensive analysis of table, Guilin fermented bean curd prepared by the embodiment of the present invention has a Rose Essentielle, lasting fragrance, and And addition soup-stock thick gravy is full of nutrition, Chinese herbal medicine powder therein has nourishing health function, substantially increases Guilin of the present invention The nutrition and product specification of fermented bean curd.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in the present specification to be disclosed New feature or any new combination, and disclose any new method or process the step of or any new combination.

Claims (7)

  1. A kind of 1. processing method of Guilin fermented bean curd, it is characterised in that：Comprise the following steps：
    1) rose slurry is made：Rose is collected, is cleaned, is selected scape, dry, is milled, it is spare；Take clean oil-free Pot, adds the water of 1-2 times of the rose flower volume, adds the rock sugar small fire infusion of the weight such as rose flower, treat that rock sugar melts Change, when syrup turns yellow, pour into the rose flower, be stirred continuously, small fire endures 2-5min, and heat filtering, is made rose slurry；
    2) size mixing：Take the rose to starch 10-20 parts, 80-100 parts of soya-bean milk, enter in rustless steel container, stir, make Obtain rose soya-bean milk；
    3) bean curd is made：Rose soya-bean milk is entered in steamer, is boiled 8-12 minutes, after naturally cool to 60-70 DEG C, add halogen Liquid, carries out a slurry, after the completion of, 10-15 minutes crouching brains are stood, beans brain is made, block is drawn, rose beans base is made；
    4) it is inoculated with：When the temperature of the rose beans base is reduced to 30 DEG C naturally, rose beans base is sent into baterial cultivation chamber, Xiang Mei Mucor strain liquid is sprayed on rare colored beans base；
    5) cultivation and marinated：The rose beans base of mucor strain liquid will be sprayed with, cultivation 1- is stood in 25-35 DEG C of environment 3 days, add salt to pickle the rose beans base after one time fermentation and dried rose flower beans base is made within 5-7 days；
    6) season and canned：By the obtained dried rose flower beans base in 5), mucor is gone, is dispensed, adds soup-stock thick gravy and wind Taste dried fruit, encapsulation, continues fermentation 45-60 days, to obtain the final product；
    The soup-stock thick gravy is made by Chinese herbal medicine powder, flavoring and the common infusion of soup-stock；Every 100 parts of height in the soup-stock thick gravy Contain 5-10 parts of Chinese herbal medicine powders and 1-3 portions of flavorings in soup.
  2. 2. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that the Chinese herb feed additive is pressed Include for every 100 parts according to parts by weight meter：20-40 parts of Schisandra chinensis, 20-35 parts of matrimony vine, 8-15 parts of Gorgon fruit, 6-15 parts of the fleece-flower root, lotus 5-10 parts sub-, 3-8 parts of coix seed, 2-5 parts of ginger；The preparation method of the Chinese herb feed additive：By each component according to the ratio It is uniformly mixed, adds water, amount of water is 3-5 times of the Chinese herb feed additive weight, after boiling, slow boiling infusion 30-60min, Honey is added, add that honey amount is the Chinese herb feed additive weight 0.2-0.5 times, natural cooling, to obtain the final product.
  3. 3. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that the flavoring includes perfume Two kinds or two or more in leaf, tsaoko, Chinese cassia tree, cumin, Chinese prickly ash, illiciumverum, ginger, pepper, Chinese pepper.
  4. 4. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that the soup-stock is chicken soup, duck It is a kind of in soup, pigeon soup, rib soup.
  5. 5. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that the flavor dried fruit is apple Dry, cherry is done, is a kind of in dried prune, raisins；The preparation method of the flavor dried fruit：By selected fruit, remove seed is cleaned Stoning, the saline sook for being 5-10% with mass fraction, 1-3h, after clear water is cleaned, soaks 2-3h, vacuum air-dries, i.e., with vinegar .
  6. 6. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that every in the Guilin fermented bean curd Contain the 10-20 parts of soup-stock thick gravies, the 1-3 portions of flavor dried fruits and 2-5 portions of rice wine in 100 parts.
  7. 7. the processing method of a kind of Guilin fermented bean curd according to claim 1, it is characterised in that every in the Guilin fermented bean curd 100g salt content is in 1.8-2.2g.
CN201711185634.9A 2017-11-23 2017-11-23 A kind of processing method of Guilin fermented bean curd Pending CN107969503A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114009685A (en) * 2021-11-12 2022-02-08 云南牟定彝乡妹生物科技股份有限公司 Rose fermented bean curd and preparation method thereof

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CN103392828A (en) * 2013-08-16 2013-11-20 徐爱华 Production method of health-care fructus corni fermented bean curd
CN103461534A (en) * 2013-09-30 2013-12-25 吴柠君 Method for manufacturing fermented bean curd containing sweet-scented osmanthus and tremella
CN104621617A (en) * 2015-02-09 2015-05-20 金艳萍 Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd
CN104621628A (en) * 2015-02-09 2015-05-20 金艳萍 Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd
CN106035711A (en) * 2016-06-08 2016-10-26 柴华 Making technology of preserved bean curd with cluster mallow leaves and calendula officinalis

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Publication number Priority date Publication date Assignee Title
CN103392828A (en) * 2013-08-16 2013-11-20 徐爱华 Production method of health-care fructus corni fermented bean curd
CN103461534A (en) * 2013-09-30 2013-12-25 吴柠君 Method for manufacturing fermented bean curd containing sweet-scented osmanthus and tremella
CN104621617A (en) * 2015-02-09 2015-05-20 金艳萍 Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd
CN104621628A (en) * 2015-02-09 2015-05-20 金艳萍 Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd
CN106035711A (en) * 2016-06-08 2016-10-26 柴华 Making technology of preserved bean curd with cluster mallow leaves and calendula officinalis

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114009685A (en) * 2021-11-12 2022-02-08 云南牟定彝乡妹生物科技股份有限公司 Rose fermented bean curd and preparation method thereof

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