Method for producing green tea soycheese

Abstract

The invention relates to a method for producing green tea soycheese, which is characterized in that 5-15% parts by weight of the green tea, 85-95% parts by weight of the water and sopped bean are gridded to be green tea pulp and soya-bean milk; the green tea pulp and the soya-bean milk are filtered through 100 screen mesh filter screen; the filtered pulp liquid is heated up to be 85-95 DEG C; the pulp liquid is beat to be grain with salt water; the pulp grain is pressed to be plates by sanitized cotton cloth; the shaped plates are rough green tea soycheese; the rough green tea soycheese is cut to be small square blocks; the small square blocks are put into a cleaned and sanitized cage in sequence; the surfaces of the small square blocks of the rough green tea soycheese are sterilized by means of jetting; the small square blocks are put into a temperature control room with temperature being 30 DEG C to be fermented till that the surfaces of the rough green tea soycheese have cotton-shaped white mucor; the surface of the rough green tea soycheese is coated with a layer of slat; the rough green tea soycheese is put into a container with normal temperature for 12-24 hours; the rough green tea soycheese is extracted from the container to be filled into a bottle; alcohol with alcoholic strength being 16-18% is poured into the bottle; and the bottle is sealed for 10-30 days to prepare the green tea soycheese. The method improves the additional value of the green tea, increases the tea polyphenol, the coffeic alkali and the amino acid of the green tea and the red tea, and improves human body immunity as well as anticancer effect.

Description

technical field [0001] The invention relates to a production method of fermented bean curd. Background technique [0002] As we all know, fermented bean curd, also known as fermented bean curd, is an excellent condiment. Some friends add a piece of fermented bean curd when eating, and it will be appetizing after eating. Therefore, a considerable number of people in Guangdong and Zhejiang especially like to eat fermented bean curd. There are many kinds of fermented bean curd, so there are many technical solutions for new varieties. [0003] For example, the invention patent ZL200510006956.3 published in the Chinese patent literature, the authorized announcement number CN100353861C, discloses "the method for manufacturing fermented bean curd in a container", which relates to a method for manufacturing fermented bean curd, and provides a method that can catalyze fermented bean curd under vacuum conditions in the container. Fermented bean curd embryos have a short production ...

AI Technical Summary

Problems solved by technology

[0005] The technical solutions disclosed in the above two patent documents may be difficult to implement or due to other reasons, and have not been listed in batches.