CN115918853A - Production process of fermented bean curd - Google Patents
Production process of fermented bean curd Download PDFInfo
- Publication number
- CN115918853A CN115918853A CN202310054848.1A CN202310054848A CN115918853A CN 115918853 A CN115918853 A CN 115918853A CN 202310054848 A CN202310054848 A CN 202310054848A CN 115918853 A CN115918853 A CN 115918853A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- pickling
- soybean milk
- production process
- fermented bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 132
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 41
- 235000014347 soups Nutrition 0.000 claims abstract description 27
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 21
- 238000009924 canning Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 68
- 244000068988 Glycine max Species 0.000 claims description 68
- 239000008267 milk Substances 0.000 claims description 48
- 210000004080 milk Anatomy 0.000 claims description 48
- 235000013336 milk Nutrition 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 8
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 7
- 241000427159 Achyranthes Species 0.000 claims description 6
- 241001127714 Amomum Species 0.000 claims description 6
- 235000001405 Artemisia annua Nutrition 0.000 claims description 6
- 240000000011 Artemisia annua Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000252185 Cobitidae Species 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 241000825107 Hierochloe Species 0.000 claims description 6
- 235000015466 Hierochloe odorata Nutrition 0.000 claims description 6
- 241001671327 Hydnocarpus Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 241000223259 Trichoderma Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000001112 coagulating effect Effects 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 230000007613 environmental effect Effects 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000015090 marinades Nutrition 0.000 claims description 6
- 230000020477 pH reduction Effects 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241001131796 Botaurus stellaris Species 0.000 abstract description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 abstract description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 150000004945 aromatic hydrocarbons Chemical class 0.000 abstract description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 abstract description 2
- 229960003681 gluconolactone Drugs 0.000 abstract description 2
- 229910052602 gypsum Inorganic materials 0.000 abstract description 2
- 239000010440 gypsum Substances 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 5
- 210000004209 hair Anatomy 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production process of fermented bean curd, belonging to the technical field of food processing, and the production process comprises the following steps: s1, preparing a bean curd blank; s2, preparing quality-guaranteeing pickling materials; s3, cultivating and fermenting; s4, pickling; s5, canning; the invention adopts sour soup to make the bean curd embryo, the sour soup makes the protein in the bean curd embryo coagulate more closely, compared with the traditional method which uses bittern, gypsum and gluconolactone as coagulator, the bean curd embryo made by the sour soup is more flexible, which is helpful for prolonging the shelf life and improving the taste, meanwhile, the pickling material is made by adopting natural spices, which contains aromatic hydrocarbons, polyphenols, alkanes and other substances, and has strong antioxidation and anticorrosion functions, thereby not only avoiding the use of chemical preservatives, making the fermented bean curd healthier, but also increasing the unique flavor of the fermented bean curd.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of fermented bean curd.
Background
The fermented bean curd is a bean food which is prepared by fermenting, pickling and secondary processing bean curd by utilizing mould, is a common seasoning of Chinese people and is known as 'oriental cheese'. According to different colors, the fermented bean curd is divided into four types of red fermented bean curd, white fermented bean curd, green fermented bean curd (fermented bean curd), fermented bean curd with soy sauce and other colored fermented bean curds, and the fermented bean curd can be eaten independently and can also be used for cooking dishes with unique flavor.
Fermented bean curd, fermented soya beans and other bean products are healthy foods which are greatly appreciated by nutritionists. The raw material of the dried bean curd is a bean product with high nutritive value originally, the protein content reaches 15 to 20 percent, and the dried bean curd is equivalent to meat and contains rich calcium. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, 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. Meanwhile, as the microorganisms synthesize vitamin B12 which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.
The raw material of the fermented bean curd is 'white blank' of dried bean curd. Inoculating proper mould to the white blank, culturing under proper condition, and growing white hair. These white hairs may appear to be somewhat fearful, but in practice there is no great concern because these species are not harmful to humans, but merely decompose proteins in the white body, produce amino acids and some B vitamins. And (4) twisting the white blank on which the hair grows, and salting to obtain the fermented bean curd.
With the improvement of the living standard of people and the development of national economy, the quality requirement of people on fermented bean curd is higher and higher, and because the fermented bean curd is not eaten at one time and is easy to breed bacteria, the shelf life of the fermented bean curd is prolonged by adopting chemical additives, so that the healthy development of the fermented bean curd is influenced, and the production process of the fermented bean curd is provided so as to solve the problems.
Disclosure of Invention
The invention aims to provide a production process of fermented bean curd, which adopts sour soup to curdle to increase the toughness of a bean curd blank, adopts natural spices to pickle to prolong the shelf life of the fermented bean curd, and avoids adding a chemical preservative to ensure that the fermented bean curd is healthier.
In order to realize the purpose, the invention provides a production process of fermented bean curd, which comprises the following steps:
s1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4, soaking for 24 hours;
(2) Grinding the soaked soybeans into soybean milk and filtering bean dregs to obtain pure soybean milk;
(3) Boiling pure soybean milk, and placing in a container for later use;
(4) Adding sour soup into pure soybean milk, stirring, covering with a cover, and standing for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant soybean milk to form elastic and tough bean curd blocks;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating excellent trichoderma strains to the soybean curd embryo in the S1, and culturing for 5-7 days under the environmental conditions that the temperature is 15-20 ℃ and the humidity is 85% -95% until the surface of the soybean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank in the step (3) by using the pickling material in the step (2) to enable the surface of the soybean curd blank to be fully wrapped by the pickling material, and pickling for 1-2 days;
s5, canning: and (5) putting the preserved bean curd germ in the step (S4) into a container, adding 60% of glutinous rice wine pulp and 40% of white spirit to submerge the bean curd germ, sealing and storing in a cool and dry place for 3-4 months to obtain the fermented bean curd.
Preferably, the sour soup in S1 (4) is obtained by adding salt-free and oil-free sauerkraut water into hot cake water in the upper layer after soybean milk precipitation and layering for acidification, wherein the ratio of the hot cake water to the sauerkraut water is 1:5.
preferably, the ratio of the sour soup in the S1 (4) to the pure soybean milk is 1:15.
preferably, the glutinous rice wine syrup in S5 is obtained by fermenting glutinous rice for 15 days.
Compared with the prior art, the invention has the beneficial effects that: the invention adopts sour soup to make the bean curd embryo, the sour soup makes the protein in the bean curd embryo coagulate more closely, compared with the traditional method which uses bittern, gypsum and gluconolactone as coagulator, the bean curd embryo made by the sour soup is more flexible, which is helpful for prolonging the shelf life and improving the taste, meanwhile, the pickling material is made by adopting natural spices, which contains aromatic hydrocarbons, polyphenols, alkanes and other substances, and has strong antioxidation and anticorrosion functions, thereby not only avoiding the use of chemical preservatives, making the fermented bean curd healthier, but also increasing the unique flavor of the fermented bean curd.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention provides a production process of fermented bean curd, which comprises the following steps:
s1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4, soaking for 24 hours;
(2) Grinding the soaked soybeans into soybean milk and filtering bean dregs to obtain pure soybean milk;
(3) Boiling the pure soybean milk, and placing the pure soybean milk in a container for later use;
(4) Adding sour soup into pure soybean milk, stirring, covering with a cover, and standing for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant soybean milk to form elastic and tough bean curd blocks;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating the bean curd embryo in the S1 into excellent trichoderma strains, and culturing for 5-7 days under the environmental conditions that the temperature is 15-20 ℃ and the humidity is 85% -95% until the surface of the bean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank in the step (3) by using the pickling material in the step (2) to enable the surface of the soybean curd blank to be fully wrapped by the pickling material, and pickling for 1-2 days;
s5, canning: and (5) putting the preserved bean curd germ in the step (S4) into a container, adding 60% of glutinous rice wine pulp and 40% of white spirit to submerge the bean curd germ, sealing and storing in a cool and dry place for 3-4 months to obtain the fermented bean curd.
The sour soup in the step S1 (4) is obtained by adding salt-free and oil-free pickled Chinese cabbage water into hot cake water on the upper layer after layering of soybean milk precipitates for acidification, wherein the ratio of the hot cake water to the pickled Chinese cabbage water is 1:5.
the ratio of the sour soup to the pure soybean milk in the step S1 (4) is 1:15.
the glutinous rice wine slurry in S5 is obtained by fermenting glutinous rice for 15 days.
Example one
S1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4 for 24 hours;
(2) Grinding the soaked soybeans into soybean milk, and filtering to remove bean dregs to obtain pure soybean milk;
(3) Boiling pure soybean milk, and placing in a container for later use;
(4) Curdling with sour soup, adding sour soup into pure soybean milk while stirring until stirring is stopped, covering a cover, and performing heat preservation and precipitation for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant serofluid to form an elastic and tough bean curd block;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating the excellent trichoderma strains to the soybean curd embryo in the S1, and culturing for 5 days under the environmental conditions that the temperature is 15 ℃ and the humidity is 85% until the surface of the soybean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank in the step (3) by using the pickling material in the step (2) to enable the surface of the soybean curd blank to be fully wrapped by the pickling material, and pickling for 1 day;
s5, canning: and (4) putting the pickled bean curd embryo in the step (S4) into a container, adding glutinous rice wine pulp accounting for 60% of the total amount and white spirit accounting for 40% of the total amount to submerge the bean curd embryo, sealing and storing in a cool and dry place for 3 months to obtain the fermented bean curd.
The sour soup in the step S1 (4) is obtained by adding salt-free and oil-free pickled vegetable water into hot cake water on the upper layer after soybean milk precipitation and layering for acidification, wherein the ratio of the hot cake water to the pickled vegetable water is 1:5.
the ratio of the sour soup to the pure soybean milk in the step S1 (4) is 1:15.
the glutinous rice wine slurry in the S5 is obtained by fermenting glutinous rice for 15 days.
Example two
S1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4, soaking for 24 hours;
(2) Grinding the soaked soybeans into soybean milk and filtering bean dregs to obtain pure soybean milk;
(3) Boiling the pure soybean milk, and placing the pure soybean milk in a container for later use;
(4) Curdling with sour soup, adding sour soup into pure soybean milk while stirring until stirring is stopped, covering a cover, and performing heat preservation and precipitation for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant soybean milk to form elastic and tough bean curd blocks;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating the excellent trichoderma strains to the soybean curd embryo in the S1, and culturing for 6 days under the environmental conditions that the temperature is 17 ℃ and the humidity is 90% until the surface of the soybean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank of the step S3 by using the pickling material in the step S2, so that the surface of the soybean curd blank is fully wrapped by the pickling material, and pickling for 2 days;
s5, canning: and (4) putting the pickled bean curd embryo in the step (S4) into a container, adding glutinous rice wine pulp accounting for 60% of the total amount and white spirit accounting for 40% of the total amount to submerge the bean curd embryo, sealing and storing in a cool and dry place for 4 months to obtain the fermented bean curd.
The sour soup in the step S1 (4) is obtained by adding salt-free and oil-free pickled Chinese cabbage water into hot cake water on the upper layer after layering of soybean milk precipitates for acidification, wherein the ratio of the hot cake water to the pickled Chinese cabbage water is 1:5.
the ratio of the sour soup to the pure soybean milk in the step S1 (4) is 1:15.
the glutinous rice wine slurry in S5 is obtained by fermenting glutinous rice for 15 days.
EXAMPLE III
S1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4, soaking for 24 hours;
(2) Grinding the soaked soybeans into soybean milk, and filtering to remove bean dregs to obtain pure soybean milk;
(3) Boiling pure soybean milk, and placing in a container for later use;
(4) Adding sour soup into pure soybean milk, stirring, covering with a cover, and standing for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant serofluid to form an elastic and tough bean curd block;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating the bean curd embryo in the S1 into excellent trichoderma strains, and culturing for 7 days under the environmental conditions that the temperature is 19 ℃ and the humidity is 95% until the surface of the bean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank of the step S3 by using the pickling material in the step S2, so that the surface of the soybean curd blank is fully wrapped by the pickling material, and pickling for 2 days;
s5, canning: and (4) putting the pickled bean curd embryo in the step (S4) into a container, adding glutinous rice wine pulp accounting for 60% of the total amount and white spirit accounting for 40% of the total amount to submerge the bean curd embryo, sealing and storing in a cool and dry place for 4 months to obtain the fermented bean curd.
The sour soup in the step S1 (4) is obtained by adding salt-free and oil-free pickled Chinese cabbage water into hot cake water on the upper layer after layering of soybean milk precipitates for acidification, wherein the ratio of the hot cake water to the pickled Chinese cabbage water is 1:5.
the ratio of the sour soup to the pure soybean milk in the step S1 (4) is 1:15.
the glutinous rice wine slurry in S5 is obtained by fermenting glutinous rice for 15 days.
Those not described in detail in this specification are well within the skill of the art.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (4)
1. A production process of fermented bean curd is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing a bean curd blank:
(1) Selecting high-quality soybeans, and mixing the soybeans with edible water according to the weight ratio of 1:4, soaking for 24 hours;
(2) Grinding the soaked soybeans into soybean milk and filtering bean dregs to obtain pure soybean milk;
(3) Boiling pure soybean milk, and placing in a container for later use;
(4) Adding sour soup into pure soybean milk, stirring, covering with a cover, and standing for 30min;
(5) Coagulating the pure soybean milk after the curdling and precipitation to form jellied bean curd, wrapping the jellied bean curd with cloth, putting the jellied bean curd into a shaping box, compacting, and extruding out redundant soybean milk to form elastic and tough bean curd blocks;
(6) Cutting the formed bean curd blocks into square blocks with the same specification, and preparing bean curd blanks for later use;
s2, preparing quality-guaranteeing pickling materials: respectively screening 1 part of pepper, 3 parts of sand ginger, 0.5 part of cassia bark, 0.5 part of sweet wormwood herb, 1 part of sweet grass, 1 part of clove, 1 part of villous amomum fruit, 1 part of cardamom, 1 part of loach cluster, 1 part of twotooth achyranthes root and 1 part of hydnocarpus root for removing impurities, cleaning with water, drying in the air, crushing, and finally mixing and stirring uniformly to prepare a marinade;
s3, cultivating and fermenting: inoculating the bean curd embryo in the S1 into excellent trichoderma strains, and culturing for 5-7 days under the environmental conditions that the temperature is 15-20 ℃ and the humidity is 85% -95% until the surface of the bean curd embryo is covered with hyphae;
s4, pickling: pickling the soybean curd blank of the step S3 by using the pickling material in the step S2, so that the surface of the soybean curd blank is fully wrapped by the pickling material, and pickling for 1-2 days;
s5, canning: and (4) putting the pickled bean curd embryo in the step (S4) into a container, adding glutinous rice wine pulp accounting for 60% of the total amount and white spirit accounting for 40% of the total amount to submerge the bean curd embryo, sealing and storing in a cool and dry place for 3-4 months to obtain the fermented bean curd.
2. The production process of fermented bean curd according to claim 1, characterized in that: the sour soup in the step S1 (4) is obtained by adding salt-free and oil-free pickled Chinese cabbage water into hot cake water on the upper layer after layering of soybean milk precipitates for acidification, wherein the ratio of the hot cake water to the pickled Chinese cabbage water is 1:5.
3. the production process of fermented bean curd according to claim 1, characterized in that: the ratio of the sour soup in the S1 (4) to the pure soybean milk is 1:15.
4. the production process of fermented bean curd according to claim 1, characterized in that: the glutinous rice wine slurry in the S5 is obtained by fermenting glutinous rice for 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310054848.1A CN115918853A (en) | 2023-02-03 | 2023-02-03 | Production process of fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310054848.1A CN115918853A (en) | 2023-02-03 | 2023-02-03 | Production process of fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115918853A true CN115918853A (en) | 2023-04-07 |
Family
ID=86654518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310054848.1A Pending CN115918853A (en) | 2023-02-03 | 2023-02-03 | Production process of fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115918853A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293258A (en) * | 2011-07-13 | 2011-12-28 | 秀山天源豆制品厂 | Production technology of chemical additive free fermented bean curd with long shelf life |
| CN102726545A (en) * | 2012-07-16 | 2012-10-17 | 石爱军 | Production technology of cellared fermented bean curd |
| CN105875860A (en) * | 2014-12-04 | 2016-08-24 | 秀山天源豆制品有限公司 | Processing technology of fermented bean curd |
-
2023
- 2023-02-03 CN CN202310054848.1A patent/CN115918853A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293258A (en) * | 2011-07-13 | 2011-12-28 | 秀山天源豆制品厂 | Production technology of chemical additive free fermented bean curd with long shelf life |
| CN102726545A (en) * | 2012-07-16 | 2012-10-17 | 石爱军 | Production technology of cellared fermented bean curd |
| CN105875860A (en) * | 2014-12-04 | 2016-08-24 | 秀山天源豆制品有限公司 | Processing technology of fermented bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102331346B1 (en) | Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof | |
| CN111728039A (en) | Soy sauce fermented bean curd and preparation method thereof | |
| KR100901254B1 (en) | Manufacturing of instant Si-rae-gi | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN107997065A (en) | A kind of method for salting of vinegar-pepper radish | |
| CN104855532A (en) | Fermented soya bean curd with fermented soya beans and preparation method therefor | |
| KR20140013569A (en) | Tteokgalbi using processed food and for preparing same | |
| CN105919036A (en) | Hericium erinaceus sweet flour paste and preparation method thereof | |
| CN106982937A (en) | A kind of preparation method of fermented bean curd | |
| CN110692738A (en) | Preparation method of fried strong-smelling preserved bean curd | |
| KR20150078709A (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
| KR101915708B1 (en) | Method for manufacturing functionality Kimchi | |
| CN103637166B (en) | Process for producing soy sauce by using lentinus edodes stems | |
| CN115039857A (en) | Non-nitrite color-developed luncheon meat and preparation method thereof | |
| KR102131362B1 (en) | A method for manufacturing the soybean paste contained aronia ferment | |
| CN115918853A (en) | Production process of fermented bean curd | |
| RU2448526C2 (en) | Soya bean sauce production method | |
| CN108887639A (en) | A kind of wild tomato fermentation red acid soup and preparation method thereof | |
| CN115005319A (en) | Tussah pupa protein food and production method thereof | |
| KR102249179B1 (en) | Bean curd produced by using natural plant-fermented vinegar and sea salt as coagulant and producing method thereof | |
| CN106376846A (en) | Industrial production method of instant clear-soup mutton and product thereof | |
| KR20210059874A (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| KR101662565B1 (en) | Manufacturing method of separate packed material for kimchi-making | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN103843958B (en) | A kind of preparation method of tasty and refreshing type Pueraria lobota sugar cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |