NL2032116B1

NL2032116B1 - Ginger douchi fermented bean curd and a preparation method thereof

Info

Publication number: NL2032116B1
Application number: NL2032116A
Authority: NL
Inventors: Yu Weiping; Tang Ping; Wang Xingyue; Chen Xin; Ye Zijun; Ke Leqin; Zhu Zhenya; Zhi Mingyu
Original assignee: Hangzhou Vocational & Technical College
Priority date: 2022-06-10
Filing date: 2022-06-10
Publication date: 2023-02-08

Abstract

Ginger Douchi Fermented Bean Curd And A Preparation Method Thereof The present invention discloses a ginger Douchi fermented bean curd and a preparation method thereof. In the preparation method of the present invention, the soybeans are boiled first, beaten and filtered, so that the soymilk is more delicate and tastes more mellow; Add tomato juice and sweet scented osmanthus powder to soymilk and heat it to make the final fermented bean curd smell more fragrant and nutritious. The seasoning in the present invention contains salt, ginger puree, Douchi, chili powder, shrimp shell powder and fermented glutinous rice. The seasoning is coated on the surface of the bean curd block, the bean curd block is wrapped and sealed for storage. After sealed storage, the final fermented bean curd has delicious taste, moderate saltiness, creamy texture and moderate hardness, and is deeply loved by people.

Description

GINGER DOUCH! FERMENTED BEAN CURD AND A PREPARATION METHOD THEREOF

Technical Field

The present invention specifically relates to a ginger Douchi fermented bean curd and a preparation method thereof.

Background Art

Fermented bean curd is a characteristic traditional folk food spread for thousands of years. it is deeply loved by people because of its good texture. it is an enduring delicacy. In China, fermented bean curd is produced all over the country. Due to different consumption habits, traditional products and local famous and special products with their own characteristics have been gradually formed.

At present, there are all kinds of fermented bean curd in the market, but most of them have a single unique flavor, lack of nutrition, single effect and monotonous taste, which cannot meet the growing needs of people.

Detailed Description of the Invention

In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a preparation method of ginger Douchi fermented bean curd.

In order to achieve the above purpose, the present invention provides the following technical scheme:

The present invention relates to a method for preparing ginger Douchi fermented bean curd, which comprises the following steps: (1) Add water to the soybeans (the mass of the added water is 3-6 times the mass of soybeans), boil them, then add the boiled soybeans to the soymilk machine, add water to the soymilk machine (the quality of the added water is 3-5 times the quality of soybeans), beat them into milk and pass the screen to obtain soymilk; {2} Add tomato juice and sweet scented osmanthus powder into soymilk, stir evenly, heat to 90-105 °C for 20-50min; (3) Cool the soymilk obtained in step (2) to 80-85 °C, add bittern to dot the soymilk, press the curd, solidify it into bean curd and cut it into small pieces; (4) Take the bean curd blocks prepared in step (3) to remove part of the water until the surface is hard, put them on the plate, add Mucor, and ferment in a sterile room to make fermented bean curd base; (5) After the fermentation in Step (4) is completed, rub the mycelium on the surface of the fermented bean curd base open to wrap the mycelium around the bean curd block; (6} Put the bean curd block obtained in step (5) into a sterilized container, apply seasoning on the surface of the bean curd block, wrap the bean curd block, seal and store it to obtain ginger Douchi fermented bean curd;

The seasoning comprises the following weight portions: 15-20 portions of salt, 25-30 portions of ginger mud, 10-15 portions of Douchi, 5-10 portions of chili powder, 2-5 portions of shrimp shell powder and 10-15 portions of fermented glutinous rice.

The present invention has the following beneficial effects: (1) In the preparation method of the present invention, the soybeans are cooked first, beaten and filtered, so that the soymilk is more delicate and tastes more mellow; Add tomato juice and osmanthus powder to soymilk and heat it to make the final fermented bean curd smell more fragrant and nutritious. The seasoning of the present invention contains salt, ginger mud, Douchi, chili powder, shrimp shell powder and fermented glutinous rice. The seasoning is coated on the surface of the bean curd block, the bean curd block is wrapped and sealed for preservation. The final fermented bean curd has delicious taste, moderate saltiness, creamy texture and moderate hardness, and is deeply loved by people.

Detailed Description of Embodiments

In order to make the purpose, technical scheme and advantages of the application more clearly, the application is described and described below in combination with the accompanying drawings and embodiments. In the following embodiments, the materials, bacteria and other substances used can be commercially available.

Embodiment 1

The present invention relates to a method for preparing ginger Douchi fermented bean curd, which comprises the following steps:

Before step (1), prepare corresponding food materials; Those that can be purchased (such as soybeans, salt, chili powder, shrimp shell powder, fermented glutinous rice, etc.) can be purchased directly. After some materials are purchased, they need to be treated. For example, clean fresh ginger with water, drain the water after washing, and pound the ginger into ginger mud for standby;

Wash the fresh tomatoes with water. After washing, squeeze the juice and pass through a 100 mesh screen, and set aside;

Grind the dried sweet scented osmanthus flower petals sold in the market into powder, pass through a 150 mesh screen, and set aside; {1) Add water to the soybeans (the mass of water added is 5 times of the mass of soybeans), boil them at 105 °C for 40 minutes, then add the boiled soybeans to the soymilk machine, add water to the soymilk machine {the mass of water added is 3 times of the mass of soybeans), beat them into milk and pass the screen to obtain soymilk; (2) Add tomato juice and sweet scented osmanthus powder into soymilk, stir evenly, heat up to 90 °C and maintain for 30min;

The soymilk: tomato juice: sweet scented osmanthus powder =100:8:2, here is the mass ratio; (3) Cool the soymilk obtained in step {2} to 80 °C, add bittern to dot the soymilk, press the curd for 10min, solidify it into bean curd and cut it into small pieces; (4) Take the bean curd blocks prepared in step {3} to remove part of the water until the surface is hard, put them on the plate, add Mucor, and ferment in a 15 °C sterile room for 35h to make fermented bean curd base; (5) After the fermentation in Step (4) is completed, the surface of the fermented bean curd base will be full of mycelium; Rub the mycelium open to wrap the mycelium around the bean curd block; {6) Put the bean curd block obtained in step (5) into a sterilized container, apply seasoning on the surface of the bean curd block, wrap the bean curd block, seal and store it at 25 °C for 35 days to obtain ginger Douchi fermented bean curd;

The weight ratio of the fermented bean curd base to the seasoning is 100:10;

The seasoning (calculated by weight ratio) comprises the following components: 20 portions of salt, 25 portions of ginger mud, 10 portions of Douchi, 6 portions of chili powder, 2 portions of shrimp shell powder and 10 portions of fermented glutinous rice. The components are mixed evenly.

Making Douchi: mix 1000g flour and 25g soy sauce koji essence to make koji powder. 30008 of selected soybeans shall be cleaned, soaked for 2h, steamed and cooled; When the temperature of cooked soybeans drops to 25 °C, 1000g koji powder is evenly sprinkled on the soybeans and mixed well, then the inoculated soybeans are placed in a clean plate, the plate is placed in the fermentation room, covered with wet cloth, and incubated at 30 °C for 70h.

During the whole fermentation period, ventilation is carried out every 12h. The humidity in the fermentation room is not less than 80% within 36h of fermentation. After 36h of fermentation, open the door and uncover the cloth for forced ventilation, When there are obvious spores on the koji, it is the fermentation end point, and get Douchi.

Other embodiments in this embodiment are the same as those in embodiment 1.

Comparative example 1

In this comparative example 1, tomato and fermented glutinous rice are not added, and other steps are the same as those in example 1.

Sensory evaluation of fermented bean curd

Give the fermented bean curd prepared in embodiment 1 of the present invention and comparative example 1 to 60 professionally trained researchers for evaluation. They rated the color & lustre, aroma, taste and other aspects of the fermented bean curd in embodiment 1 and comparative example 1 respectively, and the final score was taken as the average value.

The sensory evaluation criteria of fermented bean curd are shown in Table 1, the sensory evaluation results of fermented bean curd are shown in Table 2, and the scores in Table 2 are the average scores.

Table 1 Sensory scoring criteria of fermented bean curd

Score /

Categor Scoring Criteria .

The surface of fermented bean curd is yellow to orange with 16-20

Colour & | uniform color lustre Positive surface color and basically uniform color

Incorrect and uneven surface color 05

The smell is delicate, rich and free of peculiar smell 16-20

The smell is fairly delicate, fairly rich, without peculiar smell

The aroma is not pure and has peculiar smell 05

Delicious taste, moderate saltiness 26-30

Taste Average taste, salty or light taste 11-25

Abnormal taste, not delicious

The texture is creamy, neither too hard nor too soft, with smooth profile texture The texture is slightly rough, soft or hard, with slightly rough 11-25 profile

The texture is rough, softer or harder, with rough profile

Table 2 Sensory evaluation results of fermented bean curd it can be seen from the results in Table 1 that the sensory evaluation results of the fermented bean curd prepared in embodiment 1 are higher than those in comparative example 1. Among them, the color & lustre and aroma of the fermented bean curd in embodiment 1 are 5 better than those in comparative example 1, and the taste and texture of the fermented bean curd in embodiment 1 are significantly better than those in comparative example 1. Compared with the comparative example 1, in the preparation method of the present invention, fermented glutinous rice and tomato are added, so that the final fermented bean curd has better taste and texture, is easy to be absorbed by the human body, has richer nutrition, and gives people who like fermented bean curd more choices.

Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the art without creative work should belong to the protection scope of the present invention.

Claims

CONCLUSIECONCLUSION

1. Methode om gefermenteerde bonenkwark met gember en douchi te maken, met het kenmerken van de methode de volgende stappen omvat: {1} voeg water toe aan de sojabonen en kook ze, voeg daarna de gekookte sojabonen in de sojamelkmachine en voeg water erin toe, verpulver ze en zuiver ze vervolgens met een zeef om sojamelk te verkrijgen; (2) voeg tomatensap en kaneelpoeder toe aan de sojamelk en roer ze, verhit ze dan tot 90-105°C en houd 20-50min aan; (3) koel de sojamelk die in stap (2) verkregen wordt af tot 80-85°C, voeg pekel toe om de slurry te spotten, kraak de brei en stol ze om tofu te maken, snijd ze vervolgens in kleine stukjes; (4) verwijder de tofustukjes die in stap (3) gemaakt worden een deel van het water tot het oppervlak hard wordt en leg ze op een bord, voeg de mucormycosis toe en fermenteer ze in een steriele kamer om gefermenteerde bonenkwark kiem te maken; (5) nadat de gisting in stap {4) voltooid is, wrijf het mycelium van het oppervlak van de gefermenteerde bonenkwark kiem, zodat het mycelium zich rond de stukjes wikkelt; (6) doe de tofu stukjes die in stap {5} verkregen worden in een gesteriliseerd vat, smeer de kruiden op het oppervlak van de stukjes, wikkel de stukjes en bewaar ze in een afgesloten vat om gefermenteerde bonenkwark met gember en douchi te verkrijgen; waarbij de hierboven genoemde kruiden de volgende bestanddelen met specifieke gewicht en aantallen omvatten: 15-20 delen zout, 25-30 delen gemberpuree, 10-15 delen douchi, 5-10 delen chilipoeder, 2-5 delen garnalenschildpoeder, 10-15 delen gefermenteerde glutineuze rijst.1. Method of making fermented bean curd with ginger and douchi, characterizing the method includes the following steps: {1} add water to the soybeans and boil them, then add the cooked soybeans into the soybean milk machine and add water into it , pulverize them and then purify them with a sieve to obtain soy milk; (2) add tomato juice and cinnamon powder to the soy milk and stir, then heat to 90-105°C and keep for 20-50min; (3) cool the soy milk obtained in step (2) to 80-85°C, add brine to spot the slurry, crack and solidify the paste to make tofu, then cut into small pieces; (4) remove the tofu pieces made in step (3) some of the water until the surface hardens and put them on a plate, add the mucormycosis and ferment them in a sterile room to make fermented bean curd germ; (5) after the fermentation in step {4) is completed, rub the mycelium off the surface of the fermented bean curd germ so that the mycelium wraps around the pieces; (6) put the tofu pieces obtained in step {5} into a sterilized vessel, smear the spices on the surface of the pieces, wrap the pieces and keep them in a sealed vessel to obtain fermented bean curd with ginger and douchi; wherein the spices mentioned above include the following ingredients with specific weight and numbers: 15-20 parts salt, 25-30 parts ginger puree, 10-15 parts douchi, 5-10 parts chilli powder, 2-5 parts shrimp shell powder, 10-15 parts fermented glutinous rice.