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Dry type pickled bean curd and preparation method thereof

A fermented bean curd, dry-type technology, applied in the field of food manufacturing, can solve the problems of single taste, stylized taste, and unfavorable transportation of fermented bean curd, and achieve the effects of rich aroma, complete decomposition, and convenient transportation.

Inactive Publication Date: 2012-04-18
CHONGQING TIANSHU AGRI PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The fermented bean curd made by traditional crafts has a single taste and a stylized taste. At the same time, due to the large amount of soup, it is not conducive to transportation and affects the appearance. It cannot meet the diverse needs of the current market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The preparation technology of dry fermented bean curd of the present invention comprises the following steps:

[0050] 1) Refining: select green beans with full grains and refine after soaking;

[0051] 2) Embryo making: the soybean milk obtained in step 1) is filtered and boiled, and then the finished bean curd embryo is obtained by dispensing, molding, and drying;

[0052] 3) Inoculation fermentation: cut the finished bean curd embryo obtained in step 2) into small pieces, place them in a culture container after being contacted with the strains, and carry out pre-fermentation at a temperature range of 20-30°, and the culture time is 150-180 days;

[0053] 4) Drain: Drain the excess water in the culture container due to fermentation, leaving the fermented bean curd embryos for later use;

[0054] 5) Ingredients: Mix the salt, chili, pepper, walnut, sesame, peanut, monosodium glutamate and natural flavoring seasoning that are weighed in a certain amount and set aside;...

Embodiment 2

[0071] The preparation steps of embodiment two are the same as embodiment one, except that the weight and number ratios of various ingredients in step 5) are:

[0072] 11 parts of salt, 5 parts of pepper, 3 parts of Chinese prickly ash, 2 parts of walnut kernel, 1.5 parts of sesame, 2.5 parts of peanut, 3 parts of monosodium glutamate, 2 parts of natural flavoring seasoning.

[0073] The dry fermented bean curd that makes according to above-mentioned technology comprises following components, and the weight percent of each component is:

[0074] Green bean fermented bean curd block 70%;

[0075] Salt 11%;

[0076] Chili 5%;

[0077] Zanthoxylum bungeanum 3%;

[0078] Walnut 2%;

[0079] Sesame 1.5%;

[0080] Peanuts 2.5%;

[0081] MSG 3%;

[0082] Natural Flavoring Flavoring 2%.

[0083] The fermented bean curd with this ingredient is moderately salty and bright in color.

Embodiment 3

[0085] The preparation steps of embodiment three are the same as embodiment one, except that the weight and number ratios of various ingredients in step 5) are:

[0086] 12 parts of table salt, 6 parts of pepper, 4 parts of Chinese prickly ash, 3 parts of walnut kernel, 2 parts of sesame, 3.5 parts of peanut, 4 parts of monosodium glutamate, 3 parts of natural flavoring seasoning.

[0087] The dry fermented bean curd that makes according to above-mentioned technology comprises following components, and the weight percent of each component is:

[0088] Green bean fermented bean curd block 60%;

[0089] Salt 14.5%;

[0090] Capsicum 6%;

[0091] Zanthoxylum bungeanum 4%;

[0092] Walnut 3%;

[0093] Sesame 2%;

[0094] Peanuts 3.5%;

[0095] MSG 4%;

[0096] Natural Flavoring Flavoring 3%.

[0097] The fermented bean curd made with this kind of ingredients has a slightly heavier taste and a strong color.

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Abstract

The invention discloses a dry type pickled bean curd and a preparation method thereof. Compared with the conventional pickled bean curd, main raw materials of the dry type pickled bean curd are string beans; meanwhile, the water leaching and the mixture are emphasized in the preparation method; and the prepared pickled bean curd has less water content, bright color, unique taste and rich nutrition and is suitable for storage and transportation.

Description

technical field [0001] The invention relates to the field of food production, in particular to a dry fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a kind of food that is loved by the masses. It is made from tofu as the main raw material after being pickled and fermented. [0003] In terms of raw material selection, manufacturers generally choose soybeans as the main raw material for production. The traditional manufacturing process of fermented bean curd is as follows: soybeans→screening→soaking→grinding beans→cooking pulp→filtering→squeezing pulp→squatting brain→pressing embryos →Cutting into pieces→Expelling milk→Cultivating and fermenting→Grinding hair out of the room→Marinating→Post-fermentation→Arranging the finished product→Completion. [0004] Fermentation of fermented bean curd is divided into pre-fermentation and post-fermentation. The pre-fermentation is mainly the process of inoculating the tofu embryo ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 陈兵
Owner CHONGQING TIANSHU AGRI PRODS
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