CN114468229A - Preparation process of storage-resistant flavored fermented bean curd - Google Patents
Preparation process of storage-resistant flavored fermented bean curd Download PDFInfo
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- CN114468229A CN114468229A CN202210080939.8A CN202210080939A CN114468229A CN 114468229 A CN114468229 A CN 114468229A CN 202210080939 A CN202210080939 A CN 202210080939A CN 114468229 A CN114468229 A CN 114468229A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D36/00—Filter circuits or combinations of filters with other separating devices
- B01D36/02—Combinations of filters of different kinds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a process for preparing storable flavor fermented bean curd, which comprises the steps of proportioning unrefined vegetable oil and refined oil, so that the fermented bean curd can adsorb oil, the storage-resistant time of the storage-resistant flavor fermented bean curd is effectively prolonged, the invention also discloses a pouring device, which adopts the filter plate to arrange, can filter suspended particles in the mixed oil to avoid the suspended particles in the mixed oil from being attached to the fermented bean curd, thereby affecting the taste of the fermented bean curd, and the fermented bean curd can be efficiently cut in a fixed die by the arrangement of the repeatedly liftable die frame, meanwhile, the mixed oil is poured on the fermented bean curd, so that the fermented bean curd can efficiently absorb the mixed oil, simultaneously, through the arrangement of the two filter belts, the whole conveying process of the fermented bean curd can be met, and meanwhile, redundant mixed oil on the surface of the storable flavor fermented bean curd can be filtered.
Description
Technical Field
The invention relates to the technical field of fermented bean curd processing, in particular to a preparation process of a storage-resistant flavored fermented bean curd.
Background
The fermented bean curd is rich in nutrition, the raw materials of the fermented bean curd are rich in protein and calcium, and the fermented bean curd is fermented by mould in the preparation process, so that the protein is higher in digestibility, and the vitamin content is richer. Because the phytic acid in beans is decomposed by microorganisms, minerals such as iron, zinc and the like which are originally low in absorption rate in soybeans are more easily absorbed by human bodies.
The existing fermented bean curd is not durable to store, and meanwhile, the taste is not good, and the salt content is high. In the process of processing the fermented bean curd, the vegetable oil needs to be poured on the fermented bean curd, the taste of the fermented bean curd can be influenced by the redundant vegetable oil on the surface of the poured fermented bean curd, and meanwhile, the taste of the fermented bean curd can also be influenced by the suspended particles in the vegetable oil without being removed.
Disclosure of Invention
The invention aims to provide a preparation process of a storable flavor fermented bean curd, which solves the following technical problems: (1) the technical problems of the prior art that the fermented bean curd is not durable to store, and meanwhile, the fermented bean curd is not good in taste and high in salinity content are solved; (2) the technical problem that in the prior art, the vegetable oil is wasted because redundant vegetable oil is attached to the surface of the fermented bean curd and is not treated at the same time is solved; (3) the technical problem that suspended particles in vegetable oil added in the processing process of fermented bean curd are attached to the fermented bean curd to influence the edible taste in the prior art is solved.
The purpose of the invention can be realized by the following technical scheme:
a preparation process of a storable flavored fermented bean curd comprises the following steps:
the method comprises the following steps: removing impurities from soybeans, cleaning, soaking, grinding into pulp, boiling the pulp, marinating, squeezing to obtain a white dry blank, putting the white dry blank into a cage lattice, putting the white dry blank into a mould room, spraying mucor liquid, putting the white dry blank into a drying room after the first fermentation, drying to obtain a dried soybean blank, mixing the thick pigskin pulp and black tea liquid to obtain mixed pulp, putting the dried soybean blank into a screen, soaking the dried soybean blank in the mixed pulp for 10-15 minutes, taking out the soybean blank, condensing, repeatedly soaking for 2-3 times, uniformly soaking, fermenting for the second time to obtain a blank, rubbing the blank with wool, adding salt, and pickling for 5-10 days to obtain a dried fermented bean curd blank;
step two: carrying out fermentation treatment on the dried fermented bean curd blank, treating the fermented dried fermented bean curd blank with wine, and wrapping the dried fermented bean curd blank treated with the wine with seasoning powder A to obtain a semi-finished fermented bean curd;
step three: raw vegetable oil and refined oil are mixed according to the mass ratio of 1: 0.5-1.5, obtaining mixed oil, pouring the mixed oil into a pouring device, putting the semi-finished fermented bean curd into the pouring device, pouring the mixed oil onto the semi-finished fermented bean curd by the pouring device, and preparing the preserved flavored fermented bean curd.
Further, in the step two, the seasoning powder A is obtained by mixing chili powder, salt, pepper powder and five-spice powder, wherein the mass ratio of the chili powder to the salt to the pepper powder to the five-spice powder is 18-30: 12-18: 2-5: 1-3, in the second step, the wine treatment is to contact the surface of the dried fermented bean curd blank with the wine.
Further, the refined oil in the third step is prepared by the following steps: uniformly mixing the scallion, the fennel, the dried green pepper and the dried chili section to obtain a mixture B, placing chili powder at the bottom of a container, placing the mixture B on the chili powder to obtain a mixture C, pouring vegetable oil at the temperature of 150-200 ℃ on the mixture C, and standing to obtain refined oil.
Further, the halogen material in the boiling and marinating process is prepared by the following steps: weighing 3-6 parts of star anise, 2-3 parts of pepper, 2-3 parts of allspice, 3-4 parts of nardostachys root, 2-4 parts of liquorice, 2-3 parts of cassia bark, 2-3 parts of fennel, 3-4 parts of dried orange peel, 2-4 parts of clove, 25-40 parts of black rice vinegar and 12-15 parts of hot pepper, putting the materials into a marinating tank, adding water, heating and boiling for 30-40 minutes, cooling, and adding 8-10 parts of cooking wine to prepare the marinating material.
Further, the thick pigskin slurry in the step one is prepared by the following steps: removing hair and impurities of pigskin, cleaning, adding water into a pot, boiling for 25-30 minutes, removing grease, cutting into shreds, steaming for 14-20 minutes under the condition of 195-235 ℃ superheated steam, sending into an oven, baking and puffing at 235-245 ℃, grinding into powder, and obtaining the pigskin powder.
Further, cleaning purple rice, boiling in boiling water for 6-12 min, soaking in ice water, cooling, dewatering, draining, microwave drying for cooking, grinding into powder to obtain purple rice powder, pulverizing Ampelopsis grossedentata, soaking in 90-95 deg.C water 9-11 times of that of the powder for 1-2 times, filtering to remove residue to obtain tea juice, adding purple rice powder into the tea juice, stewing and moistening at 40-60 deg.C to obtain milk, adding Corii Sus Domestica powder, stirring, stewing and moistening over water to obtain Corii Sus Domestica thick paste.
Further, the first fermentation time is 1-3 days, the second fermentation time is 1-2 days, the baking time of the first fermentation and the baking temperature of the baking room is 3-4.5 hours, and the baking temperature is 70-90 ℃.
Further, the working process of the pouring equipment comprises the following steps: pouring mixed oil into an oil storage chamber, then covering a sealing cover, driving a motor output shaft to drive a central gear to rotate, driving two planetary gears to rotate by the engagement of the central gear, performing circumferential rotation along the central gear by the two planetary gears, further driving a rotating shaft to rotate by the planetary gears, driving a stirring frame to rotate in the oil storage chamber while rotating by the two rotating shafts, driving a stirring blade to rotate by the rotating shaft, stirring the mixed oil in the oil storage chamber by the stirring blade and the stirring frame, placing semi-finished fermented bean curd on a filter belt on one side, driving a driving roller to rotate by a fixed motor output shaft, driving the filter belt to rotate by the two driving rollers, conveying the semi-finished fermented bean curd to a guide plate by the filter belt, starting an installation motor, driving a belt pulley to rotate by the installation motor output shaft, driving a belt pulley to rotate by a belt pulley through a belt, driving a rotary rod to rotate by the belt pulley, driving two first connecting arms to rotate by the rotary rod, the first connecting arm is matched with the second connecting arm to drive the connecting pin to descend, the connecting pin drives the mould frame to descend, the mould frame performs fixed mould cutting on semi-finished fermented bean curd on the guide plate, the lifting cylinder is opened, the piston rod of the lifting cylinder pushes the lifting plate to descend, the lifting plate drives the sealing plug to descend through the connecting rod, the sealing plug is moved out from the oil outlet, mixed oil flows into the filter plate through the oil outlet, the mixed oil flows into the drainage hopper through the filtering of the filter plate, the mixed oil in the drainage hopper enters the fixed shell through the conveying pipe, the mixed oil entering the fixed shell flows onto the semi-finished fermented bean curd, the semi-finished fermented bean curd adsorbs the mixed oil, and the storage-resistant flavored fermented bean curd is prepared, and then the mold frame rises, the filter belt conveys the subsequent semi-finished fermented bean curd to the guide plate, the storage-resistant flavored fermented bean curd is conveyed out by the filter belt on the other side, and the mixed oil which is not adsorbed on the surface of the storage-resistant flavored fermented bean curd in the conveying process falls into the recovery box through the filter belt and is collected.
The invention has the beneficial effects that:
(1) through the proportion of the unrefined vegetable oil and the refined oil, the fermented bean curd adsorbs the oil, the storage-resistant time of the storage-resistant flavor fermented bean curd is effectively prolonged, the taste of the storage-resistant flavor fermented bean curd is effectively improved by adopting secondary fermentation, and meanwhile, through the subsequent pickling and marinating processes, the salt in the fermented bean curd is slowly released, so that the salinity of the fermented bean curd is reduced;
(2) the side shift motor is started, the output shaft of the side shift motor drives the gear to rotate, the gear is matched with the rack to drive the filter plate to move horizontally, the filter plate can be cleaned, the suspended particles in the mixed oil can be filtered through the filter plate, the suspended particles in the mixed oil are prevented from being attached to the fermented bean curd, thereby affecting the taste of the fermented bean curd, and the fermented bean curd can be efficiently cut in a fixed die by the arrangement of the repeatedly liftable die frame, meanwhile, the mixed oil is poured on the fermented bean curd, so that the fermented bean curd can efficiently absorb the mixed oil, meanwhile, through the arrangement of the two filter belts, the whole conveying process of the fermented bean curd can be met, meanwhile, redundant mixed oil on the surface of the preserved flavor fermented bean curd can be filtered, and the filtered mixed oil is recovered in a recovery box, so that the waste of the mixed oil is avoided;
(3) through the cooperation design of sun gear and planetary gear in the oil storage mechanism, can drive the agitator frame at the oil storage indoor internal rotation simultaneously to drive the rotation axis and rotate on the agitator frame, and then can carry out high-efficient stirring to the miscella in the oil storage chamber.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic structural diagram of a process for preparing a storable flavored fermented bean curd of the invention;
FIG. 2 is a schematic structural view of the pouring apparatus of the present invention;
FIG. 3 is a schematic structural view of the oil storing mechanism of the present invention;
FIG. 4 is a view showing the internal structure of an oil reservoir chamber according to the present invention;
FIG. 5 is an internal structural view of the shower of the present invention;
fig. 6 is an installation view of the sealing plug of the present invention;
fig. 7 is an internal structural view of the set cover of the present invention.
In the figure: 100. pouring in a shower room; 101. a lifting cylinder; 102. a lifting plate; 103. a connecting rod; 104. a sealing plug; 105. filtering the plate; 106. a side shift motor; 107. blocking strips; 108. a drainage hopper; 109. a delivery pipe; 110. a stationary case; 111. installing a motor; 112. rotating the rod; 113. a first connecting arm; 114. a second connecting arm; 115. a connecting pin; 116. a mold frame; 117. a guide plate; 118. a driving roller; 119. fixing the motor; 120. a recovery box; 200. an oil storage mechanism; 201. an oil storage chamber; 202. a sealing cover; 203. a drive motor; 204. a sun gear; 205. a planetary gear; 206. a rotating shaft; 207. stirring blades; 208. a connecting rod; 209. and (4) a stirring frame.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Please refer to FIGS. 1-7
Example 1
A preparation process of a storable flavored fermented bean curd comprises the following steps:
the method comprises the following steps: removing impurities from soybeans, cleaning, soaking, grinding into pulp, boiling the pulp, marinating, squeezing to obtain a white dry blank, putting the white dry blank into a cage lattice, putting the white dry blank into a mould room, spraying a mucor liquid, putting the white dry blank into a drying room after primary fermentation, drying to obtain a dried soybean blank, mixing the thick pigskin pulp and a black tea liquid to obtain a mixed pulp, putting the dried soybean blank into a screen, soaking the dried soybean blank in the mixed pulp for 10 minutes, taking out the dried soybean blank, condensing, repeatedly soaking for 2 times, uniformly soaking, fermenting for the second time to obtain a blank, rubbing the hair, adding salt, and pickling for 5 days to obtain a dried fermented bean curd blank;
step two: performing fermentation treatment on the dried fermented bean curd blank, treating the fermented dried fermented bean curd blank with wine, and wrapping the dried fermented bean curd blank subjected to wine treatment with seasoning powder A to obtain a semi-finished fermented bean curd;
step three: raw vegetable oil and refined oil are mixed according to the mass ratio of 1: 0.5 mixing to obtain mixed oil, pouring the mixed oil into an oil storage chamber 201, then covering a sealing cover 202, driving a central gear 204 to rotate by an output shaft of a driving motor 203, driving two planetary gears 205 to rotate by the engagement of the central gear 204, performing circumferential rotation on the two planetary gears 205 along the central gear 204, further driving a rotating shaft 206 to rotate by the planetary gears 205, driving a stirring frame 209 to rotate in the oil storage chamber 201 while rotating by the two rotating shafts 206, driving a stirring blade 207 to rotate by the rotating shaft 206, stirring the mixed oil in the oil storage chamber 201 by the stirring blade 207 and the stirring frame 209, putting a semi-finished fermented bean curd product on a filter belt on one side, driving a driving roller 118 to rotate by an output shaft of a fixed motor 119, driving a filter belt to rotate by the two driving rollers 118, conveying the semi-finished fermented bean curd to a guide plate 117 by the filter belt, starting an installation motor 111, driving a belt pulley to rotate by an output shaft of the installation motor 111, driving a belt pulley to rotate by the belt pulley I through a belt, the second belt pulley drives the rotating rod 112 to rotate, the rotating rod 112 drives the two first connecting arms 113 to rotate, the first connecting arms 113 are matched with the second connecting arms 114 to drive the connecting pins 115 to descend, the connecting pins 115 drive the mold frame 116 to descend, the mold frame 116 performs mold cutting on the semi-finished fermented bean curd on the guide plate 117, the lifting cylinder 101 is started, the piston rod of the lifting cylinder 101 pushes the lifting plate 102 to descend, the lifting plate 102 drives the sealing plug 104 to descend through the connecting rod 103, the sealing plug 104 is moved out from the oil outlet, the mixed oil flows onto the filter plate 105 through the oil outlet, the mixed oil flows into the drainage hopper 108 through the filtration of the filter plate 105, the mixed oil in the drainage hopper 108 enters the fixed shell 110 through the conveying pipe 109, the mixed oil entering the fixed shell 110 flows onto the semi-finished fermented bean curd, the mixed oil is adsorbed by the semi-finished fermented bean curd to prepare the storable flavored fermented bean curd, and then the mold frame 116 ascends, the filter belt conveys the subsequent semi-finished fermented bean curd to the guide plate 117, the storage-resistant flavored fermented bean curd is conveyed out by the filter belt on the other side, and the mixed oil which is not adsorbed on the surface of the storage-resistant flavored fermented bean curd in the conveying process falls into the recovery box 120 through the filter belt and is collected.
Specifically, in the second step, the seasoning powder A is obtained by mixing chili powder, salt, pepper powder and five-spice powder, wherein the mass ratio of the chili powder to the salt to the pepper powder to the five-spice powder is 18: 12: 2: and 1, in the step two, the wine treatment is to contact the surface of the dried fermented bean curd blank with the wine.
The refining oil in the third step is prepared by the following steps: uniformly mixing the scallion, the fennel, the dried green pepper and the dried chili segments to obtain a mixture B, placing chili powder at the bottom of a container, placing the mixture B on the chili powder to obtain a mixture C, pouring vegetable oil at 150 ℃ on the mixture C, and standing to obtain refined oil.
The halogen material in the boiling and marinating process is prepared by the following steps: weighing 3 parts of star anise, 2 parts of pepper, 2 parts of allspice, 3 parts of nardostachys root, 2 parts of liquorice, 2 parts of cassia bark, 2 parts of fennel, 3 parts of dried orange peel, 2 parts of clove, 25 parts of black rice vinegar and 12 parts of hot pepper, putting the materials into a marinating tank, adding water, heating and boiling for 30 minutes, cooling, and adding 8 parts of cooking wine to prepare the marinating material.
The pigskin thick paste in the step one is prepared by the following steps: removing hair and impurities of Corii Sus Domestica, cleaning, adding water, boiling for 25 min, removing oil and fat, cutting into shreds, steaming at 195 deg.C with superheated steam for 14 min, baking and puffing at 235 deg.C in oven, and grinding into powder to obtain Corii Sus Domestica powder.
Cleaning purple rice, boiling in boiling water for 6 min, soaking in ice water for cooling, dewatering, draining, microwave-drying for cooking, grinding into powder, pulverizing Ampelopsis grossedentata, soaking in 90 deg.C water 9 times the amount of pulverized Ampelopsis grossedentata for 1 time, filtering to remove residue to obtain tea juice, adding purple rice powder into tea juice, stewing at 40 deg.C to emulsify, adding Corii Sus domestica powder, stirring, and stewing over water to obtain thick paste.
The first fermentation time is 1 day, the second fermentation time is 1 day, the baking time of the first fermentation and the baking temperature of the baking room is 3 hours, and the baking temperature is 70 ℃.
Example 2
A preparation process of a storable flavored fermented bean curd comprises the following steps:
the method comprises the following steps: removing impurities from soybeans, cleaning, soaking, grinding into pulp, boiling the pulp, marinating, squeezing to obtain a white dry blank, putting the white dry blank into a cage lattice, putting the white dry blank into a mould room, spraying a mucor liquid, putting the white dry blank into a drying room after primary fermentation, drying to obtain a dried soybean blank, mixing the thick pigskin pulp and a black tea liquid to obtain a mixed pulp, putting the dried soybean blank into a screen, soaking the dried soybean blank in the mixed pulp for 15 minutes, taking out the dried soybean blank, condensing, repeatedly soaking for 3 times, uniformly soaking, fermenting for the second time to obtain a blank, rubbing the hair, adding salt, and pickling for 10 days to obtain a dried fermented bean curd blank;
step two: carrying out fermentation treatment on the dried fermented bean curd blank, treating the fermented dried fermented bean curd blank with wine, and wrapping the dried fermented bean curd blank treated with the wine with seasoning powder A to obtain a semi-finished fermented bean curd;
step three: raw vegetable oil and refined oil are mixed according to the mass ratio of 1: 1.5, mixing to obtain mixed oil, pouring the mixed oil into a pouring device, putting the semi-finished fermented bean curd into the pouring device, and pouring the mixed oil onto the semi-finished fermented bean curd by the pouring device to prepare the storage-flavor fermented bean curd.
Specifically, in the second step, the seasoning powder A is obtained by mixing chili powder, salt, pepper powder and five-spice powder, wherein the mass ratio of the chili powder to the salt to the pepper powder to the five-spice powder is 30: 18: 5: 3, the wine treatment in the second step is to contact the surface of the dried fermented bean curd blank with the wine
The refined oil in the third step is prepared by the following steps: uniformly mixing the scallion, the fennel, the dried green pepper and the dried chili segments to obtain a mixture B, placing chili powder at the bottom of a container, placing the mixture B on the chili powder to obtain a mixture C, pouring vegetable oil at 200 ℃ on the mixture C, and standing to obtain refined oil.
The halogen material in the boiling and marinating process is prepared by the following steps: weighing 6 parts of star anise, 3 parts of pepper, 3 parts of allspice, 4 parts of nardostachys root, 4 parts of liquorice, 3 parts of cassia bark, 3 parts of fennel, 4 parts of dried orange peel, 4 parts of clove, 40 parts of black rice vinegar and 15 parts of hot pepper, putting the materials into a marinating tank, adding water, heating and boiling for 40 minutes, cooling, and adding 10 parts of cooking wine to prepare the marinating material.
The pigskin thick paste in the step one is prepared by the following steps: removing hair and impurities from Corii Sus Domestica, cleaning, adding into a pot, decocting with water for 30 min, removing oil, cutting into shreds, steaming at 235 deg.C with superheated steam for 20 min, baking and puffing at 245 deg.C in an oven, and grinding into powder to obtain Corii Sus Domestica powder.
Cleaning purple rice, boiling in boiling water for 12 min, soaking in ice water for cooling, dewatering, draining, microwave-drying for cooking, grinding into powder, pulverizing Ampelopsis grossedentata, soaking in 11 times of 95 deg.C water for 2 times, filtering to remove residue to obtain tea juice, adding purple rice powder into tea juice, stewing at 60 deg.C to emulsify, adding Corii Sus domestica powder, stirring, and stewing over water to obtain thick paste.
The first fermentation time is 3 days, the second fermentation time is 2 days, the baking time of the fermented product in a baking room after the first fermentation is 4.5 hours, and the baking temperature is 90 ℃.
The pouring device comprises a pouring chamber 100, an oil storage mechanism 200 is fixedly mounted at the top of the outer wall of the pouring chamber 100, two lifting cylinders 101 are fixedly mounted at the top of the inner wall of the pouring chamber 100, the end parts of piston rods of the two lifting cylinders 101 are connected with a lifting plate 102, a connecting rod 103 is fixedly mounted at the top of the lifting plate 102, a sealing plug 104 is fixedly mounted at the top of the connecting rod 103, a filter plate 105 is movably mounted in the pouring chamber 100, two racks are mounted on the filter plate 105, two side shift motors 106 are fixedly mounted at two sides of the pouring chamber 100, output shafts of the side shift motors 106 are connected with gears, the two racks are in one-to-one correspondence with the two gears, the racks and the gears are meshed with each other, the side shift motors 106 are started, the output shafts of the side shift motors 106 drive the gears to rotate, the gears are matched with the racks to drive the filter plate 105 to horizontally move, and further the filter plate 105, and suspended particles in the mixed oil can be filtered through the arrangement of the filter plate 105, suspended particles in the mixed oil are prevented from being attached to the fermented bean curd, so that the taste of the fermented bean curd is prevented from being influenced.
One end of the filter plate 105 is fixedly provided with a barrier strip 107, a drainage hopper 108 is arranged below the filter plate 105, the drainage hopper 108 is fixedly arranged in the inner cavity of the sprinkling chamber 100, the bottom of the drainage hopper 108 is fixedly provided with a delivery pipe 109, the bottom of the delivery pipe 109 is fixedly provided with a fixed shell 110, the fixed shell 110 is fixedly provided with an installation motor 111, the installation motor 111 outputs a first shaft pulley, the fixed shell 110 is rotatably provided with a rotary rod 112, the rotary rod 112 is fixedly provided with a second shaft pulley, the first shaft pulley and the second shaft pulley are connected by a belt, two ends of the rotary rod 112 penetrate through two side walls of the fixed shell 110 and are fixedly provided with first connecting arms 113, one end of the first connecting arm 113 far away from the rotary rod 112 is rotatably connected with a second connecting arm 114, the second connecting arm 114 is rotatably connected with a connecting pin 115, the two connecting pins 115 are fixedly arranged at two sides of a mold frame 116, and through the arrangement of the mold frame 116 capable of repeatedly lifting, the high-efficiency fixed mold cutting treatment can be carried out on the fermented bean curd, and meanwhile, the mixed oil is poured on the fermented bean curd, so that the fermented bean curd carries out high-efficiency absorption treatment on the mixed oil.
It is provided with two filter belts to water 100 inner chambers of shower, be provided with guide board 117 between two filter belts, guide board 117 fixed mounting is in watering 100 inner chambers of shower, the filter belt is connected through two driving roller 118 transmissions, it has two fixed motor 119 to water 100 homonymy outer wall fixed mounting of shower, two fixed motor 119 and two filter belt one-to-one, fixed motor 119 output shaft passes through driving roller 118 drive filter belt and rotates, it has recovery box 120 to water 100 inner chamber bottom fixed mounting of shower, setting through two filter belts, not only can satisfy the whole transportation process to fermented bean curd, can filter the unnecessary miscella on resistant storage flavor fermented bean curd surface simultaneously, the miscella after the filtration is retrieved in recovery box 120, avoid the extravagant condition to appear in the miscella.
The oil storage mechanism 200 comprises an oil storage chamber 201, a sealing cover 202 is rotatably installed on the oil storage chamber 201, a driving motor 203 is fixedly installed on one side of the oil storage chamber 201, an output shaft of the driving motor 203 is connected with a sun gear 204, the sun gear 204 is rotatably installed in the oil storage chamber 201, a connecting rod 208 is rotatably installed on the inner wall of the oil storage chamber 201, one end, away from the oil storage chamber 201, of the connecting rod 208 is fixedly connected with a stirring frame 209, two rotating shafts 206 are rotatably installed on the stirring frame 209, a plurality of stirring blades 207 are fixedly installed on the rotating shafts 206 at equal intervals, a planetary gear 205 is fixedly installed at one end of each rotating shaft 206, the two planetary gears 205 are respectively arranged on two sides of the sun gear 204, the planetary gear 205 is meshed with the sun gear 204, an oil outlet is formed in the bottom of the oil storage chamber 201, and the sealing plug 104 is movably installed in the oil outlet. Through the cooperation design of sun gear 204 and planetary gear 205 in the oil storage mechanism 200, can drive stirring frame 209 at the oil storage 201 internal rotation simultaneously to drive rotation axis 206 and rotate on stirring frame 209, and then can carry out high-efficient stirring to the miscella in the oil storage 201.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "left", "right", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation and a specific orientation configuration and operation, and thus, should not be construed as limiting the present invention. Furthermore, "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and the like are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be directly connected or indirectly connected through an intermediate member, or they may be connected through two or more elements. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.
While one embodiment of the present invention has been described in detail, the description is only a preferred embodiment of the present invention and should not be taken as limiting the scope of the invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (8)
1. A preparation process of a storable flavor fermented bean curd is characterized by comprising the following steps:
the method comprises the following steps: removing impurities from soybeans, cleaning, soaking, grinding the soybeans into pulp, boiling the pulp, marinating, squeezing to obtain a white dry blank, putting the white dry blank into a cage lattice, putting the white dry blank into a mould room, spraying mucor liquid, putting the white dry blank into a drying room after the first fermentation to be dried to obtain a dried soybean blank, mixing the thick pigskin pulp with black tea liquid to obtain mixed pulp, putting the dried soybean blank into a screen, soaking the dried soybean blank into the mixed pulp for 10-15 minutes, taking out the soybean blank, condensing the soybean blank, repeatedly soaking the soybean blank for 2-3 times, uniformly coating the soybean blank, fermenting the soybean blank for the second time to obtain a blank, rubbing the soybeans with table salt, and pickling for 5-10 days to obtain a dried fermented bean curd blank;
step two: carrying out fermentation treatment on the dried fermented bean curd blank, treating the fermented dried fermented bean curd blank with wine, and wrapping the dried fermented bean curd blank treated with the wine with seasoning powder A to obtain a semi-finished fermented bean curd;
step three: raw vegetable oil and refined oil are mixed according to the mass ratio of 1: 0.5-1.5, obtaining mixed oil, pouring the mixed oil into a pouring device, putting the semi-finished fermented bean curd into the pouring device, and pouring the mixed oil onto the semi-finished fermented bean curd by the pouring device to prepare the preserved-flavor fermented bean curd.
2. The preparation process of the storable flavor fermented bean curd according to claim 1, wherein in the second step, the seasoning powder A is obtained by mixing chili powder, salt, paprika powder and five-spice powder, and the mass ratio of the chili powder, the salt, the paprika powder and the five-spice powder is 18-30: 12-18: 2-5: 1-3, in the step II, the wine treatment is to contact the surface of the dried fermented bean curd blank with wine.
3. The preparation process of the storage-resistant flavored fermented bean curd according to claim 1, wherein the oil refined in the step three is prepared by the following steps: uniformly mixing the scallion, the fennel, the dried green pepper and the dried chili section to obtain a mixture B, placing chili powder at the bottom of a container, placing the mixture B on the chili powder to obtain a mixture C, pouring vegetable oil at the temperature of 150-200 ℃ on the mixture C, and standing to obtain refined oil.
4. The preparation process of the storable flavor fermented bean curd according to claim 1, wherein the marinade in the boiling and marinating process is prepared by the following steps: weighing 3-6 parts of star anise, 2-3 parts of pepper, 2-3 parts of allspice, 3-4 parts of nardostachys root, 2-4 parts of liquorice, 2-3 parts of cassia bark, 2-3 parts of fennel, 3-4 parts of dried orange peel, 2-4 parts of clove, 25-40 parts of black rice vinegar and 12-15 parts of hot pepper, putting the materials into a marinating tank, adding water, heating and boiling for 30-40 minutes, cooling, and adding 8-10 parts of cooking wine to prepare the marinating material.
5. The process for preparing the storage-resistant flavored fermented bean curd according to claim 1, wherein the pigskin thick paste in the step one is prepared by the following steps: removing hair and impurities of pigskin, cleaning, adding water into a pot, boiling for 25-30 minutes, removing grease, cutting into shreds, steaming for 14-20 minutes under the condition of 195-235 ℃ superheated steam, sending into an oven, baking and puffing at 235-245 ℃, grinding into powder, and obtaining the pigskin powder.
6. The preparation process of the storable flavor fermented bean curd according to claim 5, wherein the purple rice is cleaned by a sieve, boiled in boiling water for 6-12 minutes, soaked in ice water for cooling, dehydrated and drained, put into microwave for baking for cooking, ground into powder to prepare purple rice powder, vine tea is crushed, added with 9-11 times of water for leaching at 90-95 ℃ for 1-2 times, filtered to remove residues to prepare tea juice, the purple rice powder is added into the tea juice, braised and moistened at 40-60 ℃ to be milky, the pigskin powder is added and stirred uniformly, and braised and moistened to be thick in a water-proof manner to prepare the thick pigskin slurry.
7. The process for preparing the storable flavor fermented bean curd according to claim 1, wherein in the first step, the first fermentation time is 1 to 3 days, the second fermentation time is 1 to 2 days, the baking time of the fermented bean curd placed in a baking room after the first fermentation is 3 to 4.5 hours, and the baking temperature is 70 to 90 ℃.
8. The preparation process of the preserved flavor fermented bean curd according to claim 1, wherein the pouring equipment in the third step comprises the following steps: pouring the mixed oil into an oil storage chamber (201), then covering a sealing cover (202), stirring the mixed oil in the oil storage chamber (201) by a stirring blade (207) and a stirring frame (209), placing a semi-finished fermented bean curd on a filter belt on one side, conveying the semi-finished fermented bean curd to a guide plate (117) by the filter belt, performing fixed mold cutting on the semi-finished fermented bean curd on the guide plate (117) by a mold frame (116), removing a sealing plug (104) from an oil outlet, allowing the mixed oil to flow onto the filter plate (105) through the oil outlet, allowing the mixed oil to flow into a drainage hopper (108) through the filtration of the filter plate (105), allowing the mixed oil in the drainage hopper (108) to enter a fixed shell (110) through a conveying pipe (109), allowing the mixed oil entering the fixed shell (110) to flow onto the semi-finished fermented bean curd, adsorbing the mixed oil by the semi-finished fermented bean curd to prepare the storable flavored fermented bean curd, and then ascending the mold frame (116), the filter belt conveys the subsequent semi-finished fermented bean curd to the guide plate (117), the storage-resistant flavored fermented bean curd is conveyed out by the filter belt on the other side, and the mixed oil which is not adsorbed on the surface of the storage-resistant flavored fermented bean curd in the conveying process falls into the recovery box (120) through the filter belt and is collected.
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