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Preserved bean curd sauce and preparation method thereof

A technology of fermented bean curd sauce and spices, applied in the field of food processing, to achieve the effects of flexible packaging, reducing waste and improving production efficiency

Active Publication Date: 2012-02-15
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to address the deficiencies in the existing fermented bean curd production, to provide a simplified process, which can solve the problem of a large number of defective and semi-finished fermented bean curd produced by making fermented bean curd into blocks in the existing process, and effectively improve the product quality of fermented bean curd sauce

Method used

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  • Preserved bean curd sauce and preparation method thereof
  • Preserved bean curd sauce and preparation method thereof
  • Preserved bean curd sauce and preparation method thereof

Examples

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preparation example Construction

[0024] A fermented bean curd sauce is composed of the following components by weight percentage: 80-88% of fermented bean curd, 5-10% of soy sauce, 1-2% of red yeast rice, 2-3% of soybean oil, 2-5% of table salt, carrageenan 1~3%, sucralose 0.01~0.1%, flavoring agent 0~5%, its preparation method is as follows figure 1 The following steps are shown:

[0025] 1) Weighing: according to the production formula, weigh the raw materials of each component in proportion;

[0026] 2) Homogenization: use a colloid mill to homogenize the weighed raw materials, and mix them evenly to obtain semi-finished products;

[0027] 3) Sterilization: the homogenized semi-finished product is heated and boiled and kept boiling for 30 minutes, and then the heating is stopped to obtain fermented bean curd sauce.

[0028] The preparation method of the fermented bean curd sauce further comprises a packaging step: filling and packaging the sterilized fermented bean curd sauce while hot to achieve a good ...

Embodiment 1

[0035] A method for preparing spicy fermented bean curd sauce A, comprising the following steps:

[0036] 1) Weighing: Weigh the raw materials of each component in the following proportions,

[0037] 80% fermented bean curd, 7.95% soy sauce, 2% red yeast rice, 2% soybean oil, 2% salt, 2% carrageenan, 0.05% sucralose, 4% pepper;

[0038] 2) Homogenization: the ingredients weighed in step 1) are homogenized and refined with a colloid mill, so that each component is mixed evenly until it feels fine and smooth, and the color is uniform;

[0039] 3) Sterilization: heat the homogeneous semi-finished product in step 2) to boiling, keep boiling for 30 minutes, stop heating, and obtain the spicy fermented bean curd sauce;

[0040] 4) Packaging: fill and pack the finished product obtained in step 3) while it is still hot, and enter the sales link after passing the test.

[0041] The detection result of the present embodiment spicy fermented bean curd sauce A is:

[0042] Average valu...

Embodiment 2

[0047] A method for preparing spicy fermented bean curd sauce B, comprising the following steps:

[0048] 1) Weighing: Weigh the raw materials of each component in the following proportions,

[0049] 82% fermented bean curd, 5.49% soy sauce, 1% red yeast rice, 2.5% soybean oil, 3% salt, 1% carrageenan, 0.01% sucralose, 5% pepper;

[0050] 2) Homogenization: the ingredients weighed in step 1) are homogenized and refined with a colloid mill, so that each component is mixed evenly until it feels fine and smooth, and the color is uniform;

[0051] 3) Sterilization: heat the homogeneous semi-finished product in step 2) to boiling, keep boiling for 30 minutes, stop heating, and obtain the spicy fermented bean curd sauce;

[0052] 4) Packaging: fill and pack the finished product obtained in step 3) while it is still hot, and enter the sales link after passing the test.

[0053] The detection result of the present embodiment spicy fermented bean curd sauce B is:

[0054] Average va...

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Abstract

The invention discloses preserved bean curd sauce and a preparation method thereof, which belong to the food processing field. The preserved bean curd sauce consists of the following ingredients in percentage by weight: 80 to 88 percent of preserved bean curd, 5 to 10 percent of fermented soybeans, 1 to 2 percent of red yeast rice, 2 to 3 percent of soybean oil, 2 to 5 percent of salt, 1 to 3 percent of carrageenin, 0.01 to 0.1 percent of sucralose and 0 to 5 percent of flavoring. The preparation method comprises the following steps that: weighing raw materials according to the proportion, homogenizing and mixing, high-temperature sterilizing, filling and packing when the obtained product is still hot. The defective preserved bean curd with unqualified appearance in the production of block-shaped preserved bean curd is adopted to produce the preserved bean curd sauce, so the waste of the resource can be reduced, the breaking of the block-shaped preserved bean curd caused by high temperature is not worried, high-temperature sterilizing and inactivating enzyme operation is adopted; the subsequent filling production can realize the mechanization and automation, so the production efficiency can be greatly improved; and at the same time the preserved bean curd sauce is free from being subject to the packing of traditional glass bottles, the packing of a preserved bean curd sauce product can be more flexible and varied, and the requirement of modern people on portable flavoring can be satisfied.

Description

【Technical field】 [0001] The invention relates to a fermented bean curd sauce, and also relates to a method for preparing the fermented bean curd sauce, which belongs to the field of food processing. 【Background technique】 [0002] fermented bean curd, also known as fermented bean curd. Sufu is a soybean product that uses microbial fermentation to change the flavor of vegetable protein. It originated from the folk and is rooted in the folk. It is deeply loved by the masses for its unique craftsmanship, delicate quality, rich nutrition and delicious flavor. However, fermented bean curd is a traditional fermented food. From ancient times to the present, the "block type concept" formed in people's hearts has seriously hampered the development of fermented bean curd. Block type to package, and then produce a large number of defective semi-finished fermented bean curd. [Content of the invention] [0003] The purpose of the present invention is to aim at the deficiencies in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/20A23L27/20A23L11/00
Inventor 崔鹏举覃焕达杨明泉贾爱娟
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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