CN1633882A

CN1633882A - Fermented bean curd preparation method

Info

Publication number: CN1633882A
Application number: CNA2004100117045A
Authority: CN
Inventors: 王晓忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-09-19
Filing date: 2004-09-19
Publication date: 2005-07-06
Anticipated expiration: 2024-09-19
Also published as: CN1247114C

Abstract

The invention discloses a process for preparing fermented bean curd which comprises, (1) mixing bean slag with water, grinding pulp, sieving, obtaining the filteration extract, (2) charging dried bean milk cream rolls and bean curd pulp into filteration liquid, (3) boiling pulp, plasticizing, inoculating and fermenting, pickling, charging soup stock, (4) packaging and sealing, fermenting 15-30 days. The invention realized greatly improved production efficiency.

Description

A kind of fermented bean curd preparation method

Technical field:

The present invention relates to a kind of fermented bean curd preparation method.

Background technology:

Fermented bean curd is the traditional food of China, and raw materials for production are soybean, and the preparation method is such: 1. select materials, select that color and luster is vivid, uniform particles, nothing are gone mouldy, the soybean of free from insect pests is a raw material.2. soak, be soaked in water 8-24 hour.3. defibrination carries out defibrination with fiberizer with soaked soybean and handles, and crosses the 100-120 mesh sieve, and screenings separates, and makes soya-bean milk.4. mashing off is heated to the slurries boiling to slurries.5. the some brain when treating that slurry temperature drops to 85 ℃ of left and right sides, is put brain with bittern.6. moulding is with the gel compression moulding that forms behind the brain.7. inoculation fermentation.8. Cuo Mao Pickled system.9. later stage fermentation with the semi-finished product after pickling, adds soup stock, carries out later stage fermentation behind the package encapsulation, and the time spent is about 4-6 month, is finished product, outbound; And in the manufacturing process of bean curd stick, Beancurd sheet, after repeatedly taking off skin, the skin speed that goes out of surplus slurry obviously slows down, and need expend the too much energy, the bean curd stick of being born, inferior, the shade deviation of Beancurd sheet matter, and product quality, grade obviously reduce.The surplus slurry that how to develop bean curd stick, Beancurd sheet has become realistic problem.Summary is got up, and existing bean curd stick, Beancurd sheet manufacturing technology exist a difficult problem how to utilize bean curd stick, the surplus slurry of Beancurd sheet; The shortcoming that existing fermented bean curd manufacture technology exists is that raw material availability is low, and the cost height is produced long in time limit.

Summary of the invention:

The purpose of this invention is to provide a kind of raw material availability height, cost is low, produces short fermented bean curd preparation method of duration.

Technical solution of the present invention is that a kind of fermented bean curd preparation method comprises: A. fully mixes bean dregs, grinds with water, crosses the 40-100 mesh sieve, leaves and takes filtrate; B. bean curd stick, the surplus slurry of Beancurd sheet are blended into filtrate, grind and make abundant micronize; C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology; D. carry out later stage fermentation, outbound after packing, sealing.

Beneficial effect of the present invention is: raw material availability improves greatly.The present invention is raw materials used to be surplus slurry remaining in bean curd stick, the Beancurd sheet production technology.Because bean curd stick, Beancurd sheet are after taking off skin 20-30 time, remaining surplus slurry is difficult for forming Beancurd sheet, even form Beancurd sheet reluctantly, its color and luster, mouthfeel be reduction greatly also, influences the quality of product greatly, and simultaneously, energy resource consumption increases greatly.Adopt the filtrate after this surplus slurry and bean dregs grind to be mixed into slurries making fermented bean curd, improved utilization ratio of raw materials greatly.Cost reduces: adopt bean curd stick, the surplus slurry of Beancurd sheet to make fermented bean curd with bean dregs filtrate and compare with direct employing soybean defibrination making fermented bean curd, cost reduces greatly; Shortened the production duration.Owing to adopt bean curd stick, the surplus slurry of Beancurd sheet and bean dregs to grind the fermented bean curd of filtrate mixing manufacture, owing to contain the soyabean oligosaccharides of high level in the surplus slurry, bean dregs grind in the filtrate and contain the part dietary fiber, after forming the bean curd base, the very suitable growth of microorganism of its moisture content, air and C, N ratio is so mycelial growth is fast behind the inoculation fermentation, especially in packing, sealing later stage fermentation process, required time shortens greatly, shortens to present 15-30 days in individual month by original 4-6, can outbound sell.Improved production efficiency greatly.Simultaneously, outside the isolating protein, also increased soyabean oligosaccharides and part dietary fiber in the raw material, than the high 2-3 of traditional fermented bean curd compound sugar doubly, made the ratio absorption of human body preferably of protein and carbohydrate, the mouthfeel uniqueness is the improvement to a matter of prior art.

The specific embodiment:

1. a fermented bean curd preparation method comprises: A. with bean dregs fully mix with water, defibrination, cross 40 mesh sieves, leave and take filtrate; B. bean curd stick, the surplus slurry of Beancurd sheet being blended into its ratio of being blended into of filtrate is that bean curd stick, the surplus slurry of Beancurd sheet are 1: 20 with the ratio of filtrate, grinds to make abundant micronize; C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology; D. carried out later stage fermentation after packing, sealing 15 days, outbound.

2. the preparation method of a fermented bean curd comprises: A. with bean dregs fully mix with water, defibrination, cross 60 mesh sieves, leave and take filtrate; B. bean curd stick, the surplus slurry of Beancurd sheet being blended into its ratio of being blended into of filtrate is that bean curd stick, the surplus slurry of Beancurd sheet are 1: 15 with the ratio of filtrate, grinds to make abundant micronize; C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology; D. carried out later stage fermentation after packing, sealing 20 days, outbound.

3. the preparation method of a fermented bean curd comprises: A. with bean dregs fully mix with water, defibrination, cross 80 mesh sieves, leave and take filtrate; B. bean curd stick, the surplus slurry of Beancurd sheet being blended into its ratio of being blended into of filtrate is that bean curd stick, the surplus slurry of Beancurd sheet are 1: 2 with the ratio of filtrate, grinds to make abundant micronize; C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology; D. carried out later stage fermentation after packing, sealing 30 days, outbound.

4. the preparation method of a fermented bean curd comprises: A. with bean dregs fully mix with water, defibrination, cross 100 mesh sieves, leave and take filtrate; B. bean curd stick, the surplus slurry of Beancurd sheet being blended into its ratio of being blended into of filtrate is that bean curd stick, the surplus slurry of Beancurd sheet are 1: 1 with the ratio of filtrate, grinds to make abundant micronize; C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology; D. carried out later stage fermentation after packing, sealing 15 days, outbound.

Claims

1, a kind of fermented bean curd preparation method is characterized in that, is undertaken by following processing step:

A. bean dregs are fully mixed with water, defibrination, cross the 40-100 mesh sieve, leave and take filtrate;

B. bean curd stick, the surplus slurry of Beancurd sheet are blended into filtrate, grind and make abundant micronize;

C. mashing off, select brain, moulding, inoculation fermentation, the stranding hair soup stock of pickling, annotate, adopt existing technology;

D. carry out later stage fermentation, outbound after packing, sealing.