Production process of ham fermented bean curds

Abstract

The invention relates to a production process of fermented bean curd, in particular to a production process of fermented bean curd added with auxiliary materials, such as hams and the like. The production process comprises the following steps of: selecting soybeans and removing impurities, soaking the soybeans, milling the soybeans, filtering soybean milk, boiling the soybean milk, curdling, primary squeezing, squeezing, dividing embryos, fermenting, salting, adding high-sugar bittern, post fermenting, subpackaging, adding cooked diced hams or other auxiliary materials, labeling and packagingand then casing and storing to form a finished product. Because the high-sugar bittern is added when the fermented bean curds is fermented in a large jar, the method is beneficial to prolonging the ripening period of the fermented bean curds and improving the mouth feel of the fermented bean curds; because sugared diced hams boiled with white sugar is added in the subpackage process of the fermented bean curds, the flavor of the fermented bean curds is increased, and the mouth feel of the fermented bean curds is improved; and because the sugared diced hams boiled with the white sugar and other auxiliary materials are added after the fermented bean curds are subpackaged, the post-fermenting activity of the fermented bean curds is stopped through a high-sugar environment so that the qualityguarantee period of the fermented bean curds is prolonged, and the phenomenon of acid regurgitation of the traditional fermented bean curds is eliminated.

Description

technical field [0001] The invention relates to a production process of fermented bean curd, in particular to a production process of fermented bean curd with auxiliary materials such as ham added. Background technique [0002] Fermented bean curd, also known as soybean cheese, has a history of more than one thousand years in my country. It is a traditional fermented soybean product with national characteristics. It has always had a special status in the forest of world food culture for its rich nutrition and unique flavor. The production process of traditional fermented bean curd is as follows: soybeans are soaked, ground, boiled, pulped, squeezed, squeezed, and then fermented, pickled, post-fermented, matured, labeled, and packed into boxes. A library is a finished product. The fermented bean curd produced by the traditional production process has a single taste, high salt content and great irritation to the stomach. In particular, the general finished fermented bean cur...

AI Technical Summary

Problems solved by technology

The fermented bean curd produced by the traditional production process has a single taste, high salt content and great irritation to the stomach

In particular, the general finished fermented bean curd is salty and has a single taste, which does not meet the needs of young consumer groups, which seriously hinders the development of the fermented bean curd industry