CN1803006A - Production process of preserved-beancurd flavored sauce-like fermented food - Google Patents
Production process of preserved-beancurd flavored sauce-like fermented food Download PDFInfo
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- CN1803006A CN1803006A CNA2006100123721A CN200610012372A CN1803006A CN 1803006 A CN1803006 A CN 1803006A CN A2006100123721 A CNA2006100123721 A CN A2006100123721A CN 200610012372 A CN200610012372 A CN 200610012372A CN 1803006 A CN1803006 A CN 1803006A
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Abstract
The invention discloses a production process of preserved-beancurd flavored sauce-like fermented food, which comprises the steps of raw material boiling, inoculating, earlier stage bacterium culture and fermenting, packaging for the finished product.
Description
Technical field
The present invention relates to flavouring, the appetizing food field of microbial fermentation, especially relate to a kind of production technology of preserved-beancurd flavored sauce-like fermented food.
Background technology
Fermented bean curd is the traditional microbial fermentation bean product of China.It originates among the people, is planted among the people.It is with the technology of uniqueness, fine and smooth quality, and abundant nutrition, bright fragrant good to eat local flavor, numerous designs and varieties are subjected to liking of numerous people deeply.Explain by the professional standard ZBX66011-87 of the People's Republic of China (PRC) " flavouring vocabulary of terms fermented bean curd ", fermented bean curd is to be raw material with the soybean, through the processing defibrination, become a kind of delicious in taste that base, mildew, the base that salts down, fermentation form, the seasoning of unique flavor, appetizing food.By the industry standard SB/T10171-93 of the People's Republic of China (PRC) " fermented bean curd classification " regulation, the definition of fermented bean curd: be raw material with the soybean, through processing a kind of seasoning, the appetizing food that defibrination, base, cultivation, fermentation form.Fermented bean curd is divided into preserved red beancurd, white rot breast, green-rot breast, sauce fermented bean curd four big classes, multiple kind.The industry standard SB/T10170-93 of the People's Republic of China (PRC) " the fermented bean curd quality standard and the method for inspection ", stipulated specification requirement, test method, inspection rule and packing, sign, transportation and the storage requirement of fermented bean curd, to the outward appearance of fermented bean curd and sense organ as: color and luster, flavour smell, tissue morphology, impurity etc. and physics and chemistry, sanitary index all have specified in more detail.In the prior art, various fermented bean curd all are through system bean curd base, cultivation, fermentation procedure, make block fermented bean curd.Consumer applications for convenience, have fermented bean curd to be broken into the sauce shape edible, do chafing dish seasoning, cooking or do the raw material of food industry.The U.S. has the butyrous made to smear the product of fermented bean curd.
The defective that prior art exists is: the one, and the utilization rate of fermented bean curd material effective component is lower, will make the bean curd base earlier because preserved beancurd is made, and makes the active ingredient utilization of soybean material beat very heavy discount in the bean curd base production process; The 2nd, a large amount of manual operations in the fermented bean curd manufacturing process, labor is imitated low, and quality is difficult stable; The 3rd, the fermented bean curd cost is higher, if the yellow seriflux of making in the process can not effectively utilize, and also easy contaminated environment.
Summary of the invention
The production technology that the purpose of this invention is to provide a kind of preserved-beancurd flavored sauce-like fermented food.Adopt the preserved-beancurd flavored sauce-like fermented food of explained hereafter of the present invention, compare with conventional method, raw material availability height, Lao Xiaogao, cost are low, steady quality, be difficult for contaminated environment.
Realize that the technical scheme that the object of the invention adopted is: the production technology of preserved-beancurd flavored sauce-like fermented food, it is characterized in that, comprise following steps:
A. material cooking:
Raw material is a soybean through profit water, and pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material;
B. inoculation:
The inoculation bacterial classification, evenly mixed, send into deep closet;
C. cultivation fermentation in early stage:
According to the characteristics and the requirement of inoculation bacterial classification, control cultivation temperature and humidity are fermented;
D. fermentation:
The mould song of maturation is smashed the salt solution of admixing debita spissitudo, stir, fermented 2-7 days;
The E encapsulation:
The encapsulation finished product, after sealing and fermenting 1-3 month, outbound.
The sauce-like fermented food of described preserved red beancurd flavor series adds red colouring agent for food, also used as a Chinese medicine in the d. fermentation procedure, afterwards, add drinks raw material, other auxiliary material, flavoring, food additives, stirs with sauce wine with dregs through fermentation, and colloid mill is levigate, afterwards, and encapsulation, high-temperature sterilization.
The production technology of the sauce-like fermented food of described white taste of fermented bean curd does not add any pigment in fermentation procedure.
The production technology of described preserved-beancurd flavored sauce-like fermented food, in c. cultivation in early stage fermentation, it is yellow bent to get mould song of part material koji or flour system face, and it is yellow bent to add sauce song or face in the d. fermentation procedure, continues fermentation, and the E packaging process is sterilized afterwards, outbound.
With the preserved-beancurd flavored sauce-like figure's of this explained hereafter fermented food, designs and varieties are a lot, both can do the raw material of food industry, catering trade, and it is edible also can directly to put on the dining table.Adopt the production technology of preserved-beancurd flavored sauce-like fermented food of the present invention, compare with conventional method, saved system bean curd blank process, raw material availability height, Lao Xiaogao, cost are low, steady quality, do not produce yellow seriflux, are difficult for contaminated environment.
The specific embodiment
Embodiment 1
The production technology of present embodiment preserved-beancurd flavored sauce-like fermented food comprises material cooking, inoculation, cultivation fermentation in early stage, fermentation, sterilization process successively.Present embodiment is applicable to the sauce-like fermented food of making preserved red beancurd, white taste of fermented bean curd.The present embodiment production technology is undertaken by following step:
1. material cooking:
Raw material is that defatted soybean contains peeling or unpeeled or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: remove skin or unpeeled defatted soybean go into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.Steam back grog moisture 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to as early as possible below 35 ℃.Grog moisture 48-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; If steam material with normal pressure, should steam more than 40 minutes, be cooled to below 35 ℃.
2. inoculation:
In the grog in mucor strain or the head mold bacterial classification access material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
3. cultivation fermentation in early stage:
25 ± 3 ℃ of the product of control temperature, fermentation temperature is done suitably to adjust because of bacterial classification is different, and relative humidity is more than 95%, and cultivation was fermented 32-44 hour.
4. fermentation:
Brine strength is adjusted into 12-14 Baume degrees (making sauce wine with dregs sodium chloride content is 6-10%), and temperature is adjusted into about 40 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine, and the kind of white taste of fermented bean curd does not add red colouring agent for food, also used as a Chinese medicine, with salt solution Mucor song or head mold song is smashed and is mixed thoroughly.Fermented 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.Afterwards: a. mixing of preparing burden: drinks raw material and sauce wine with dregs are mixed, fermentation raw spirit degree is reached about 7%.Different kinds, batching also can add a little other auxiliary materials such as thick chilli sauce, flavoring, food additives.B. levigate: as the karusen of mixing to be finely ground to paste with colloid mill; With the soybean of degreasing of peeling is that the kind of primary raw material can grind can be not levigate yet.C. fermentation: sealing and fermenting 1-3 month.Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.Desire is made the denseer product of fragrance, can prolong fermentation time.
5. sterilization:
The kind of directly putting on the dining table must be through sterilization.Method for disinfection has two kinds: a kind of is the sauce temperature to be heated up be 78 ℃-90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes the sauce temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.The kind that is used to cook can not sterilization.
Embodiment 2
The production technology of present embodiment preserved-beancurd flavored sauce-like fermented food comprises material cooking successively, connect Mucor kind or head mold kind, cultivation fermentation in early stage; Flour material steams expects, connects aspergillus kind, the yellow song of system face; Fermentation, sterilization process.Present embodiment is applicable to makes the sauce-like fermented food that the sauce taste of fermented bean curd has sweet sauce flavor concurrently.The present embodiment production technology is undertaken by following step:
1. material cooking:
Raw material is that defatted soybean contains peeling or unpeeled or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: remove skin or unpeeled defatted soybean go into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.Steam back grog moisture and be preferably 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to as early as possible below 35 ℃.Grog moisture is preferably 48-53%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; If steam material with normal pressure, should steam more than 40 minutes.Be cooled to below 35 ℃.
2. connect Mucor kind or head mold kind:
The grog transfer that mucor strain inserts in the material steaming tank is even.Divide the dish of packing into to wipe off.Send into culturing room.
3. cultivation fermentation in early stage:
25 ± 3 ℃ of the product of control temperature, fermentation temperature is done suitably to adjust because of bacterial classification is different, and relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
4. the face of making is yellow bent:
Flour material steams material: wheat flour is mixed water become granule, the flour water addition ratio is 1: 0.26-0.33, normal pressure steamed 30-40 minute, smashed while hot, was cooled to below 40 ℃.
Inoculation: the ratio in flour weight 3/10000ths is admixed the aspergillus oryzae bacterial classification in the grog equably, goes into deep closet.
Koji: 32 ± 2 ℃ of control product temperature, ventilate and cultivate koji, 28-36 hour koji time.The face of making is yellow bent.
5. fermentation:
Brine strength is adjusted into the 12-14 Baume degrees, and making sauce wine with dregs sodium chloride content is about 8%, and temperature is adjusted into about 40 ℃, can add an amount of red colouring agent for food, also used as a Chinese medicine, also can not add red colouring agent for food, also used as a Chinese medicine.
With salt solution with Mucor bent and face Huang song smash and mix thoroughly.Fermented 2-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.Afterwards,
Batching mixing: mix drinks raw material, other auxiliary material, flavoring and sauce wine with dregs even.Fermentation raw spirit degree is reached about 7%.
Levigate: as the karusen of mixing to be finely ground to paste with colloid mill; With the defatted soybean of peeling is that the kind of primary raw material can grind can be not levigate yet.
Fermentation: sealing and fermenting 1-3 month.Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.Desire is made the denseer product of fragrance, can prolong fermentation time.
6. sterilization:
The kind of directly putting on the dining table must be through sterilization.Method for disinfection has two kinds: a kind of is the sauce temperature to be heated up be 78 ℃-90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes the sauce temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.The kind that is used to cook also can not sterilization.
Embodiment 3
The production technology of present embodiment preserved-beancurd flavored sauce-like fermented food comprises material cooking successively, connects the Mucor kind, cultivation fermentation in early stage; The grog of part ratio connects aspergillus kind, the mould song of koji; Fermentation, sterilization process.This technology is suitable for manufacturing the sauce-like fermented food of the higher pattern fermented bean curd flavor of amino acid content.The present embodiment production technology is undertaken by following step:
1. material cooking:
Raw material is that defatted soybean contains peeling or unpeeled or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: remove skin or unpeeled defatted soybean go into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 40 ℃, inoculate the aspergillus oryzae bacterial classification or below 35 ℃, connect mucor strain.Steam back grog moisture 50-55%.
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to inoculation aspergillus oryzae bacterial classification below 40 ℃ as early as possible or connect mucor strain below 35 ℃.Grog moisture 48-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect; If steam material with normal pressure, should steam more than 40 minutes.Be cooled to inoculation aspergillus oryzae bacterial classification below 40 ℃ as early as possible or connect mucor strain below 35 ℃.
2. connect Mucor kind or head mold kind:
Mucor strain is inserted in the grog in the material steaming tank mixing.Divide the dish of packing into to wipe off.Send into culturing room
3. cultivation fermentation in early stage:
25 ± 3 ℃ of the product of control temperature, fermentation temperature is done suitably to adjust because of bacterial classification is different, and relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
4. the mould song of part material koji:
Inoculation: the ratio in raw material weight 3/10000ths inserts the aspergillus oryzae bacterial classification in the grog that is cooled to below 40 ℃ uniformly, goes into deep closet.
Koji: control product temperature is 32 ± 2 ℃ in earlier stage, and mycelia all climbs full, and the product temperature was 28-26 ℃ after bent material bleached, and ventilates and cultivates koji.32-40 hour koji time.Make the aspergillus song.
5. fermentation:
Brine strength is adjusted into the 12-14 Baume degrees, and making sauce wine with dregs sodium chloride content is about 8%, and temperature is adjusted into about 40 ℃, can add an amount of red colouring agent for food, also used as a Chinese medicine, also can not add red colouring agent for food, also used as a Chinese medicine.
With salt solution with Mucor bent and aspergillus song smash and mix thoroughly.Mucor is bent suitably to be adjusted because of kind is different with the ratio of aspergillus song.Fermented 3-9 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.Afterwards,
⑥
A. the mixing of preparing burden: drinks raw material, other auxiliary material, flavoring, food additives and sauce wine with dregs are mixed, fermentation raw spirit degree is reached more than 6%.
B. levigate: as the karusen of mixing to be finely ground to paste with colloid mill; With the defatted soybean of peeling is that the kind of primary raw material can grind can be not levigate yet.
C. fermentation: sealing and fermenting 1-3 month, or prolong fermentation time, flavor is better.Fermentation temperature should be controlled at below 35 ℃ or normal temperature fermentation.
6. sterilization:
The kind of directly putting on the dining table must be through sterilization.The kind that is used to cook also can not sterilization.
Embodiment 4
The production technology of present embodiment preserved-beancurd flavored sauce-like fermented food comprises material cooking, inoculation, cultivation fermentation in early stage, fermentation, sterilization process successively.Present embodiment is applicable to the sauce-like fermented food of making blue or green taste of fermented bean curd.The present embodiment production technology is undertaken by following step:
1. material cooking:
Pressure cooking: remove skin contain or unpeeled defatted soybean is gone into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 36 ℃.Steam back grog moisture 50-55%.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam with steam pressurized and expect.Make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.Be cooled to below 36 ℃.
2. inoculation:
Mucor strain is inserted in the grog in the material steaming tank mixing.Divide the dish of packing into to wipe off.Send into culturing room.
3. cultivation fermentation in early stage:
25 ± 3 ℃ of the product of control temperature, fermentation temperature is done suitably to adjust because of bacterial classification is different, and relative humidity is more than 95%, and cultivation was fermented 32-44 hour.Make the Mucor song.
4. fermentation:
A. salt solution preparation: brine strength is adjusted into about 12 Baume degrees, and karusen sodium chloride content 12-14%, brine temp are adjusted into about 35 ℃ or normal temperature.
B. the mixing of preparing burden: with salt solution the Mucor song is smashed and to be mixed thoroughly.Designs and varieties can add different auxiliary materials such as thick chilli sauce, flavoring, food additives.Fermented 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature.Afterwards,
A. levigate: as karusen to be finely ground to paste with colloid mill; With the defatted soybean of peeling is that the kind of primary raw material can grind can be not levigate yet.
B. fermentation: sealing and fermenting 1-3 month.Fermentation temperature should be controlled at below 35 ℃.Fermentation generates the sauce of green-rot breast flavor.
5. sterilization:
The kind of directly putting on the dining table must be through sterilization.The kind that is used to cook also can not sterilization.
Claims (4)
1, the production technology of preserved-beancurd flavored sauce-like fermented food is characterized in that, comprises following steps:
A. material cooking:
Raw material is a soybean through profit water, and pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material;
B. inoculation:
The inoculation bacterial classification, evenly mixed, send into deep closet;
C. cultivation fermentation in early stage:
According to the characteristics and the requirement of inoculation bacterial classification, control cultivation temperature and humidity are fermented;
D. fermentation:
The mould song of maturation is smashed the salt solution of admixing debita spissitudo, stir, fermented 2-7 days;
The E encapsulation:
The encapsulation finished product, after sealing and fermenting 1-3 month, outbound.
2, the production technology of preserved-beancurd flavored sauce-like fermented food according to claim 1, it is characterized in that, the sauce-like fermented food of described preserved red beancurd flavor series adds red colouring agent for food, also used as a Chinese medicine, afterwards in the D. fermentation procedure, add drinks raw material, other auxiliary material, flavoring, food additives, stir with the sauce wine with dregs through fermentation, colloid mill is levigate, afterwards, encapsulation, high-temperature sterilization.
3, the production technology of preserved-beancurd flavored sauce-like fermented food according to claim 1 is characterized in that, the production technology of the sauce-like fermented food of described white taste of fermented bean curd does not add any pigment in fermentation procedure.
4, the production technology of preserved-beancurd flavored sauce-like fermented food according to claim 1, it is characterized in that, the production technology of described preserved-beancurd flavored sauce-like fermented food, in C. cultivation in early stage fermentation, it is yellow bent to get mould song of part material koji or flour system face, and it is yellow bent to add sauce song or face in the D. fermentation procedure, continue fermentation, the E packaging process is sterilized afterwards, outbound.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100123721A CN1803006A (en) | 2006-01-25 | 2006-01-25 | Production process of preserved-beancurd flavored sauce-like fermented food |
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| CNA2006100123721A CN1803006A (en) | 2006-01-25 | 2006-01-25 | Production process of preserved-beancurd flavored sauce-like fermented food |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957751B (en) * | 2006-11-10 | 2010-05-26 | 王泉林 | Process method for producing high fiber paste from soybean curd residue |
| CN104171017A (en) * | 2014-07-21 | 2014-12-03 | 余庆县土司风味食品有限责任公司 | Novel red preserved bean curd and production process thereof |
| CN104186691A (en) * | 2014-07-21 | 2014-12-10 | 余庆县土司风味食品有限责任公司 | Red fermented bean curd containing Chinese herbal medicines and production process thereof |
| CN104186688A (en) * | 2014-07-21 | 2014-12-10 | 余庆县土司风味食品有限责任公司 | Production process of characteristic red fermented bean curd |
| CN104905164A (en) * | 2015-06-19 | 2015-09-16 | 味特佳食品江苏有限公司 | Fermentation process for preparing fermented bean curd sauce by utilizing soybeans |
| CN104957355A (en) * | 2015-06-19 | 2015-10-07 | 味特佳食品江苏有限公司 | Fermentation method for extracting vegetable fibrin from peanuts |
| CN104970181A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Extraction method for vegetable protein in chenopodium quinoa |
| CN104970182A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Method for extracting protein and starchiness from fermented soybean products |
| CN111903953A (en) * | 2020-08-17 | 2020-11-10 | 四川新希望味业有限公司 | Flavoring auxiliary material composition, preparation method and application thereof |
-
2006
- 2006-01-25 CN CNA2006100123721A patent/CN1803006A/en not_active Withdrawn
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957751B (en) * | 2006-11-10 | 2010-05-26 | 王泉林 | Process method for producing high fiber paste from soybean curd residue |
| CN104171017A (en) * | 2014-07-21 | 2014-12-03 | 余庆县土司风味食品有限责任公司 | Novel red preserved bean curd and production process thereof |
| CN104186691A (en) * | 2014-07-21 | 2014-12-10 | 余庆县土司风味食品有限责任公司 | Red fermented bean curd containing Chinese herbal medicines and production process thereof |
| CN104186688A (en) * | 2014-07-21 | 2014-12-10 | 余庆县土司风味食品有限责任公司 | Production process of characteristic red fermented bean curd |
| CN104171017B (en) * | 2014-07-21 | 2016-08-17 | 余庆县土司风味食品有限责任公司 | A kind of preserved red beancurd and production technology thereof |
| CN104905164A (en) * | 2015-06-19 | 2015-09-16 | 味特佳食品江苏有限公司 | Fermentation process for preparing fermented bean curd sauce by utilizing soybeans |
| CN104957355A (en) * | 2015-06-19 | 2015-10-07 | 味特佳食品江苏有限公司 | Fermentation method for extracting vegetable fibrin from peanuts |
| CN104970181A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Extraction method for vegetable protein in chenopodium quinoa |
| CN104970182A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Method for extracting protein and starchiness from fermented soybean products |
| CN111903953A (en) * | 2020-08-17 | 2020-11-10 | 四川新希望味业有限公司 | Flavoring auxiliary material composition, preparation method and application thereof |
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