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Preserved beancurd containing functional factor and preparation method thereof

A technology of functional factors and fermented bean curd, which is applied in the field of fermented bean curd and its preparation, to achieve the effect of increasing umami taste and aroma and increasing the temperature of the material

Inactive Publication Date: 2012-11-14
JIANGSU ANHUI BIO TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fermented bean curd production is a traditional fermentation process with a history of hundreds of years, but there has been no great innovation and development. Now fermented bean curd products are not delicate enough and taste poor Not delicious enough, not nutritious, and not having health care functions. With the improvement of people's living standards, these products can no longer meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] A "Xianfu E family" fermented bean curd containing functional factors, containing soybeans and edible (medicinal) fungi, which can be one or a combination of two or more of the following substances: Ganoderma lucidum, Yunzhi, tree Tongue, Cordyceps, Grifola frondosa, Shiitake mushrooms, Oyster mushrooms, Mushrooms, Tea tree mushrooms, Shitake mushrooms, Hericium erinaceus, Flammulina velutipes, Bailing mushrooms, Pleurotus eryngii, Straw mushrooms, Tremella, Black fungus, Agaricus edulis, Dried fungus, Chicken All edible (medicinal) bacteria such as oily bacteria and black vibrio; the amount of edible (medicinal) bacteria is 1.5% to 3.5% of the amount of soybeans, and the products made according to this ratio have the best taste and the most sufficient nutrition; The preparation method of "Xianfu e family" fermented bean curd containing functional factors, the preparation method is as follows: take soybeans and remove impurities, then soak them in tap water, then take ou...

Embodiment 1

[0020] The production of one of "Xianfu e family": get Ganoderma lucidum superfine powder (300g, 600g, 900g), that is, the consumption of Ganoderma lucidum superfine powder is that of soybean (1%, 2%, 3%), and the ratio of adding water is 1 : 4 add (1200ml, 2400ml, 3600ml) sterile water to dissolve, and fully stir evenly, then add (1500ml, 3000ml, 4500ml) 100 ℃ soybean milk to dilute, then add Ganoderma lucidum superfine powder aqueous solution while ordering slurry, because Turn the soy milk in the bucket up and down when ordering the pulp, which is conducive to the uniform distribution of the ultra-fine powder of Ganoderma lucidum until the protein is solidified and separated from the water, and then squeezed and divided into pieces to make rotten base, the water content of which is ≤70%. The number depends on the size and weight of the actual needs, and the water content will also affect the number of pieces of rot, that is, when the water content is high, the number of piec...

Embodiment 2

[0022] The second production of "Xianfu e family": get mushroom superfine powder (300g, 600g, 900g), that is, the consumption of mushroom superfine powder is (1%, 2%, 3%) of soybean plus (1200ml, 2400ml, 3600ml) of sterile water, and fully stirred evenly, then add (1500ml, 3000ml, 4500ml) 100 ℃ soybean milk to dilute, and then add the mushroom superfine powder aqueous solution while dispensing, because the soybean milk in the barrel should be Turn it up and down, which is conducive to the even distribution of the superfine powder of shiitake mushrooms, until the protein is solidified and separated from the water, and then squeezed and divided into pieces to make rotten bases with a water content of ≤70%. The number of rotten bases depends on the actual size and weight It depends, and the water content will also affect the number of rotten pieces, that is, when the water content is high, the number of rotten pieces of the same size and weight will be more, on the contrary, it wi...

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PUM

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Abstract

The invention discloses preserved beancurd containing a functional factor, which comprises components of soybean and edible (medicinal) fungi. A preparation method for the preserved beancurd containing the functional factor comprises the following steps: soybean, edulcoration, soaking, soybean grinding, filtering separation, soybean milk, soybean milk cooking, soybean milk curdling, blanking, block division, pehtze preparation fermentation, salted pehtze, filling, ripening, and a finished product. During soybean milk curdling, a mixed solution of an aqueous solution of edible (medicinal) fungiultra-fine powder and the soybean milk is added, and the soybean milk curdling is realized by the following steps: removing roots of the edible (functional) fungi and carrying out edulcoration on theedible (medicinal) fungi; carrying out ultrafine grinding on the edible (medicinal) fungi after drying or insolating; adding water to dissolve, wherein the ratio of the edible (medicinal) fungi ultra-fine powder to the water is 1:4; adding the soybean milk at 100 DEG C with the same quantity as the aqueous solution of the edible (medicinal) fungi ultra-fine powder into the mixture to dilute afterthe mixture is stirred fully and evenly; and during filling, the aqueous solution of the edible (medicinal) fungi ultra-fine powder is added. The preserved beancurd is rich in functional factor and multiple nutrients and has the advantages of health care function, tasty mouthfeel and simple processing.

Description

Technical field: [0001] The invention relates to fermented bean curd and its preparation method, in particular to fermented bean curd containing functional factors and its preparation method. Background technique: [0002] Fermented bean curd production is a traditional fermentation process with a history of hundreds of years, but there has been no great innovation and development. Now fermented bean curd products are not delicate enough, the taste is not delicious enough, and they have no nutrition and no health care function. With the improvement of people's living standards, these products can no longer meet the needs of consumers. [0003] In the present invention, a variety of edible (medicinal) fungi with functional factors, such as ganoderma acid in ganoderma lucidum, lentinan in shiitake mushrooms, and cordycepin in cordyceps, etc., are added to fermented bean curd through the production process of the present invention, making the traditional The fermented bean cu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/30A23L1/28A23L1/202A23L31/00A23L33/105
Inventor 卜素吴之刚陈惠陆汉萍高万德卜华祥
Owner JIANGSU ANHUI BIO TECH
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