CN1459241A

CN1459241A - Process for prodn. of cake-like fermented bean curd

Info

Publication number: CN1459241A
Application number: CN02115276A
Authority: CN
Inventors: 林中煌
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-05-23
Filing date: 2002-05-23
Publication date: 2003-12-03
Anticipated expiration: 2022-05-23
Also published as: CN1235501C

Abstract

A new process for brewing fermented bean curd includes such steps as pressing bean curd into big blocks, inoculating on its both surfaces, conventionally brewing fermented bean curd, and dividing it into small blocks. Its advantages are short production period, adjustable salt content, high quality, and various tastes.

Description

Block fermented bean curd brewage production new technique

One, preface

Fermented bean curd is the soybean fermentation food that Chinese people invent, and contains rich vegetable protein, and matter structure exquisiteness is soft and smooth, the flavour deliciousness, and can promote appetite of people, be traditional instant seasoning good merchantable brand.In people's idea, fermented bean curd is block.This may be that ancients are subjected to the working condition restriction of simple and crude backwardness and the shape that forms, by the descendant be considered as fermented bean curd must form, piece shape is irregular, will be regarded as inferior goods.But but there are a lot of disadvantages in traditional block production of preserved beancurd method, for example, the first, production process manual operations intensity is big and numerous and diverse, and mechanization degree is difficult to improve; The second, the production cycle is long, often wants the time of several months, and production efficiency is low; The 3rd, pass through salted operation, finished product salt content height does not meet modern's health requirements; The 4th, owing to mainly be that technical process is difficult to carry out standardization by manual operation, the quality of finished product is difficult to be stablized, and people often suspect the inhomogeneities of its quality when choosing; Simultaneously also increase the chance of germ contamination, had the total number of bacteria of its finished product of document announcement often higher, or the like.These disadvantages must influence the development of production of preserved beancurd, influence its sale on the market at home and abroad, have especially hindered this Chinese cuisines to go to the world.

I have proposed a new block production of preserved beancurd process through development test repeatedly.Its advantage is: the first, and with short production cycle, and also salt content can arbitrarily be regulated and control (but in order to keep the delicate flavour of fermented bean curd, suggestion keeps suitable salt); The second, technical process can be carried out standardization and mechanization, can reduce labor intensity, and keeps the stable and uniformity of quality, and sanitary condition also improves thereupon greatly; The 3rd, can make the block fermented bean curd of multiple local flavor, unique salty bright local flavor that breaks traditions, or the like.

Two, the technological process of production: see accompanying drawing

Three, main technique explanation:

1, squeezes into thin piece: adopt the method for the two-sided inoculation of not drawing piece in order to descend operation, generally can control the thickness of the thickness of the thin piece of newborn base less than conventional method same specification breast base.For example: the thin piece≤1cm of white rot breast base, and the newborn base thickness＞1cm of conventional method.

2, tiling milk ejection: after squeezing into newborn base, but length and width are random when drawing piece, even do not draw piece, the degree of being with the handled easily.Newborn piece is tiled on the netted newborn lattice the about 1cm of mesh ²And traditional milk ejection is that fritter shape breast base is erected on the newborn lattice.

3, two-sided inoculation: after the tiling milk ejection, adopt the vaccination ways of the end, two faces of face, no longer adopt the vaccination ways of five traditional faces.

4, prior fermentation is undertaken by conventional method, but this stage do not require that piece shape is neat, it is normal only to require to become mildewed.

5, later stage fermentation: no longer salted after prior fermentation is finished, can be out of order ground directly drop in the container, add soup stock, can dissolve suitable salinity in advance in the soup stock, for example about 10%, also certain alcohol concentration should be arranged in the soup stock, be generally about 16%.

6, stir mashed the grinding: after the after fermentation maturation, take out newborn piece, drain juice, beat with beater or grinder and grind to form fine and smooth paste, also can add other batchings this moment, makes differently flavoured pattern fermented bean curd.

7, fill squeezing: the length of squeeze frame is decided by different requirements.Fill up earlier below the squeeze frame and put a filter cloth, can only see through juice, can not see through serum; Fill up the saturating filtered juice liquid of energy below the filter cloth again, and have certain intensity, stand " the false end " of squeezing.The fermented bean curd lotion is packed into frame, and it is antiseized to fill up the lastblock filter cloth again, extrusion forming gradually then, and the time needed more than a few hours, and the newborn piece moisture content after the shaping is 40～80%.

Though fermented bean curd has been worn into lotion, but still have certain coagulability and caking property, after some moisture content are removed in squeezing, still can become bulk well.

Can squeeze into earlier bulk, cut into fritter again.

8, surface spraying: after the squeezing moulding,, can move earlier to be put in and take out squeeze frame on the packing box again because newborn piece is also more soft.Use the epoxy resin solution such as the edible glue such as agar, carragheen of heat then, smear or be sprayed at the surface.The surface strength that this helps to strengthen newborn piece also helps and improves the fermented bean curd surface phenomenon of blackening easily.

9, packing: owing to be that ripe lotion compacting forms, newborn piece is more soft, should not resemble the packaged form that adopts stacking type in the osculum glass bottle the conventional method, and the box-packaged of flush system adopted in suggestion.

Four, quality index: illustrate with the white rot breast temporarily:

1, organoleptic indicator:

Color and luster: be shallow milky or shallow milk yellow, the color and luster uniformity, there is the gloss of filming on the surface.

Flavour: tasty, the degree of saltiness is random.

Smell: have the distinctive fragrance of the fermented bean curd of brewageing, free from extraneous odour.

Form: the quality exquisiteness is soft and smooth, piece shape is neat.

2, physical and chemical index:

Moisture content: %≤70

Amino-acid nitrogen (in nitrogen): % 〉=0.50

Salt (in sodium chloride): %≤10

3, sanitary index:

Meet the requirement of state food health legislation.

Five, example of making:

1, white rot breast: slurrying according to a conventional method, bury flower, squeeze into the thin piece of thickness≤1cm, length and width are random, be tiled on the netted cultivation lattice, mucor suspension evenly is sprayed on two faces of the end, face of the thin piece of newborn base with sprayer, moves into the ferment room and carry out prior fermentation, room temperature≤29 ℃, humidity 〉=80%, cultivated about 48 hours, the Mucor mycelial growth fully after, aeration-cooling, distribute moisture.

The newborn base of long good mycelia is put into container, fill the juice material of spirituosity about 16%, can add an amount of salt or other batchings on demand, add a cover and carry out later stage fermentation, the time generally needs 2～20 days, treats newborn base come-up, strong fermented bean curd fragrance is sent in the inspection of uncapping, and is after fermentation and finishes.

Take out the newborn base of fermenting-ripening, drain away the water, on grinder, grind to form paste.Inject preprepared squeeze frame, the antiseized filter cloth of lid lastblock, slowly pressurization keep-uped pressure about 10 hours, after inspection can be shaped, shed pressure, newborn piece is moved in the packing box together in company with squeeze frame, take out squeeze frame, boil with being heated in advance, dissolve completely agar solution (concentration is 0.05%～5%) and smear the surface, treat glue cold but after, filming of one deck gloss promptly coated on newborn piece surface.

2, pattern fermented bean curd:

Identical with 1 program, be made as the paste fermented bean curd after, add an amount of wasabi, mixing, also identical then with 1 program, squeeze out block fermented bean curd with squeeze frame, existing mustard local flavor has beancurd preserved flavour again, flavour is tempting.

Claims

1, the craft technical feature of the block fermented bean curd of this manufactured: produce ripe fermented bean curd lotion earlier, and then squeeze block.

2, the milk ejection of this technical process, inoculation are to be tiled on the netted newborn lattice with thin bulk, carry out the inoculation of two faces in bottom surface;

3, this technical process is cancelled the operation with salted newborn base;

4, this technology is squeezed the fermented bean curd piece that forms, and film with the edible glue with thermosol condensation performance in the surface, for example agar, carragheen etc.