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Preserving method for preserved beancurd semi-product

A technology of rough and fermented bean curd, which is applied in the field of food processing, can solve problems such as poor salt uniformity, difficulty in solving, and affecting product quality, and achieve the effects of improving salt uniformity, improving production efficiency, and reducing dosage

Inactive Publication Date: 2012-09-19
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fermented bean curd is mainly dry-cured, and the uniformity of salt content is poor.
Seriously affected the quality of the product
Although soaking in salt water can improve the uniformity of the salt content of the salty base to a certain extent, it is still difficult to solve this problem
Due to the uneven salt content of the salty base, the quality of fermented bean curd products will be seriously affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Pickling method of small square fermented bean curd

[0014] 1. Put 14 kg of fermented small square fermented bean curd blank into six layers into the pickling barrel without adding salt.

[0015] 2. Add saturated brine so that the brine just submerges the small square fermented bean curd blank.

[0016] 3. Cover the small square fermented bean curd blank with a filter cloth with a pore size of 300 mesh, put 2.25 kg of salt required for pickling on the filter cloth, and then press a heavy object to prevent the small square fermented bean curd blank from floating.

[0017] 4. After the salt is completely dissolved, it can be stopped according to the requirements of the salt content.

Embodiment 2

[0018] Embodiment 2: Pickling method of small square fermented bean curd

[0019] 1. Put 14 kg of fermented small square fermented bean curd blank into the pickling barrel layer by layer, and add salt layer by layer, the amount of salt added is 0.5 kg.

[0020] 2. Add salt water with a concentration of 20% by weight, so that the salt water just submerges the small square fermented bean curd blank.

[0021] 3. Put a filter membrane with a pore size of 400 mesh on the small square fermented bean curd blank, put the remaining 1.9 kg of salt on the filter membrane, and then press a heavy object to prevent the small square fermented bean curd blank from floating;

[0022] 4. After the salt is completely dissolved, it can be stopped according to the requirements of the salt content.

Embodiment 3

[0023] Example 3: pickling method of fine red fermented bean curd

[0024] 1. Put 16 kg of the fermented fine red square fermented bean curd blank into the pickling barrel layer by layer, and add salt layer by layer, the amount of salt added is 1.2 kg.

[0025] 2. Add saturated brine so that the brine just submerges the fine red fermented bean curd blank.

[0026] 3. Put a filter cloth with a pore size of 300 mesh on the refined red square fermented bean curd rough, put the remaining 1.8 kg of salt on the filter layer, and then press a heavy object to prevent the refined red square fermented bean curd rough from floating;

[0027] 4. After the salt is completely dissolved, it can be stopped according to the requirements of the salt content.

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PUM

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Abstract

The invention discloses a preserved bean curd slug pickling process, which includes: putting the fermented bean curd slugs in layer in a pickling tub, layered adding of salt, the total added salt is 20%-70% of the total salt use; or firstly putting the fermented bean curd slugs in layer in a pickling tub without adding salt; adding 10%- saturated brine for immerging the slugs; covering a microporous filter on the slugs, if no salt is added when the slug is put in layer in a pickling tub, putting all the salt required by pickling on the microporous filter; if 20%-70% of the total salt use of salt is added when the slug is put in layer in a pickling tub, putting the remained 80%-30% of salt on the microporous filter, and then pressing a heavy for preventing the slugs from floating up; when the salt is fully dissolved, stopping according to the requirement of the salt content of semi-manufactured goods. After adopting that salt is placed on the microporous filter, salt are continuously dissolved from the upper layer so that the brine concentration for soaking slugs is uniform, thereby enhancing the evenness of salt. And simultaneously the salt dosage is diminished for improving productivity effect.

Description

technical field [0001] The invention relates to food processing, in particular to a method for pickling fermented bean curd blanks. Background technique [0002] Fermented bean curd is a condiment made from fermented, pickled and post-cooked tofu. Pickling is an important part of the process, mainly to infiltrate salt into the sufu tissue, reduce its water activity, increase osmotic pressure and hardness, control the activity and fermentation of microorganisms, inhibit the growth of spoilage microorganisms, and form the flavor process. At present, fermented bean curd is mainly dry-cured, and the uniformity of salt content is poor. Seriously affected the quality of the product. Though soaking in salt water can improve the uniformity of the salt content of the salty base to a certain extent, it is still difficult to solve this problem. Due to the unevenness of the salt content of the salty base, the quality of the fermented bean curd product will be seriously affected. The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/202A23L27/00A23L11/20
Inventor 尹源明刘东红余龙生谢小本乐莽戴宝灿
Owner ZHEJIANG UNIV
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