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Manual sufu process technology

A processing technology and technology of fermented bean curd, which is applied in the field of manual fermented bean curd processing technology, can solve the problems of bad taste, undiversified flavor, and unimproved life quality of chemical additives, etc., and achieve the effect of improving umami taste

Inactive Publication Date: 2011-11-02
CHANGSHA HUILONG VEGETABLE COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existence of these technologies did not increase the fineness of fermented bean curd bean germ to the maximum. The use of artificial inoculation technology also made the flavor of bean germ fermented not diversified. The use of chemical additives did not improve or decrease the quality of life. Oil sealing and high-salt pickling taste bad, which is not good for health, especially for people with high blood fat, it is not suitable for this high-salt and high-oil food

Method used

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Embodiment Construction

[0012] The process of the present invention from bean selection to fermented bean curd finished product delivery is as follows: bean selection, cleaning, soaking, refining (three times refining), shaking, boiling, scooping foam, pulping, forming, pressing, scribing, The first fermentation, sterilization, mixing ingredients, the second fermentation, adding lime water, capping, the third fermentation, adding film, labeling, and packaging the finished product.

[0013] The detailed process is as follows:

[0014] Soaking: The water consumption is 1 to 2 times the mass of soybeans. The soaking time is 18-19 hours in winter, 6-7 hours in summer, and 12-16 hours in spring and autumn.

[0015] Refining: When grinding for the first time, first adjust the fineness of the machine to an appropriate level, then turn on the switch of the refiner, turn on the tap, and finally pour the soaked beans into the refiner, and use the slag and pulp separately Put it in a bucket, turn off the powe...

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Abstract

The invention discloses a manual sufu process technology which comprises a primary fermentation, sterilization, auxiliary material mixing, secondary fermentation, sealing by virtue of whitewash and tertiary fermentation. The sufu prepared by technology provided by the invention has the advantages of delicious taste and no annexing agent.

Description

technical field [0001] The invention relates to a manual processing technology of fermented bean curd. Background technique [0002] Most of the existing fermented bean curd production technology adopts the whole process of mechanization or semi-automatic processing, and the fermentation technology mostly uses manual inoculation. At the same time, the use of chemical additives in the formula varies, and most of them are oil seal and high-salt pickling. The existence of these technologies did not increase the fineness of fermented bean curd bean germ to the maximum. The use of artificial inoculation technology also made the flavor of bean germ fermented not diversified. The use of chemical additives did not improve or decrease the quality of life. Oil sealing and high-salt pickling taste bad, which is not good for health, especially for people with high blood fat, it is not suitable for this high-salt and high-oil food. Contents of the invention [0003] The purpose of the...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 喻文学喻霞辉
Owner CHANGSHA HUILONG VEGETABLE COOP
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