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Preparation of preserved beancurd

A fermented bean curd and process technology, applied in food preparation, application, food science and other directions, can solve the problems of affecting the protein decomposition rate in soybeans, affecting the yield, taste, and prolonging the fermentation time, so as to shorten the fermentation time, soften the taste, and enrich the protein. Effect

Active Publication Date: 2008-11-12
开平广合腐乳有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] And the protein content of existing soybean is 35-36%, and the rigid bean (male bean) rate is 1.95%, causes the productive rate of protein to be fermented in the early stage lower, influences yield, mouthfeel
[0007] In the conventional process of making fermented bean curd, salt wine (soup) needs to be added in the subsequent fermentation process. The salt concentration is generally 7-9%, and the alcohol concentration is 16--18%. If the concentration of salt wine is higher , will affect the decomposition rate of protein in soybeans, and the fermentation time will be extended accordingly

Method used

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preparation example Construction

[0027] The preparation method of a kind of fermented bean curd according to the present invention adopts black soybeans as the main raw material of beans, and makes fermented bean curd according to the conventional process including soaking, refining, boiling, filtering, ordering, pressing, dicing, pre-processing Fermentation, pickling, post-fermentation and other processes, the specific operation steps are as follows:

[0028] 1. Screening: The black beans that have passed the inspection are screened by an electric vibrating screen.

[0029] 2. Soaking: Put the black beans into the pool for soaking. Water: dried beans = 3.5:1. Soak at room temperature for 6-12 hours.

[0030] 3. Grinding beans: add water to the soaked black beans for machine grinding, and the fineness is 8-10um.

[0031] 4. Boiling: Boil the ground black soybean paste, heat to 95-100°C, and keep warm for 5 minutes.

[0032] 5. Filtration: filter the boiled pulp. After 100 mesh nylon silk cloth. The bean...

Embodiment 1

[0051] A fermented bean curd product with black beans as the main raw material is formed according to the preparation method of the present invention, and it includes the following components (weight percentage):

[0052] Black bean curd block 62.2%

[0053] Water 22.6%

[0054] Refined salt 7.5%

[0055] Liquor 4.6%

[0056] Sesame Oil 1.5%

[0057] Black Sesame 0.7%

[0058] Capsicum 0.7%

[0059] Spices (star anise / cumin / pepper) 0.2%

Embodiment 2

[0061] A fermented bean curd product with black soybeans as the main raw material is black fermented bean curd with black truffle mushroom juice made according to the preparation method of the present invention, which includes the following components (weight percentage):

[0062] Black bean curd block 62%

[0063] Water 24.4%

[0064] Refined salt 7.5%

[0065] Liquor 4.6%

[0066] Shiitake Mushroom 1.1%

[0067] Black Truffle 0.4%

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Abstract

The invention relates a method for producing preserved beancurd, which is characterized in that black beans are used as main raw materials and the product is produced by using a preserved beancurd process, compared with a common process, the coagulant used for shaping beancurd in the slurry curdling process according to the invention is 1% acid water; in the primary cultivation and fermentation process, the low-temperature bacterium cultivation process is used, the room temperature is controlled at 20-24 DEG C all around the year, the cultivation time is 36-40 hours; in the secondary fermentation process of the post production process, the concentration of the recombined salt wine is lower than the common concentration, so the content of the protein and aminoacid in the produced black preserved beancurd is higher, and the product has salt-fragrant, fresh sweet and soft glutinous mouth feelings.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] The production history of domestic fermented bean curd is very long. The state stipulates that there are relatively high quality standards and inspection standards for the quality of fermented bean curd. In terms of fermented bean curd production technology, fermented bean curd has changed from seasonal production to annual production. On the one hand, the manufacturers have always used soybean or meal as the main raw material to produce fermented bean curd. [0003] The process of brewing fermented bean curd with beans as raw materials is mainly a process of protein change. [0004] The traditional process of making fermented bean curd is as follows: Soybeans→→screening→→soaking→→grinding beans→→boiling→→filtering→→pointing pulp (adding acid water in the process)→→squatting brain→→pressing embryos→→cutting Block→→draining→→cultivation and fermentation...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/221A23L11/20A23L27/10
Inventor 梁家熹
Owner 开平广合腐乳有限公司
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