Preparation method of Tianma fermented bean curd

Abstract

Tianma fermented bean curd is a secondary fermented food of bean products. Tianma fermented bean curd is characterized in that water used in the preparation of bean curd billet and ingredients is Tianma spring water; curdling temperature of bean curd jelly, curdling PH value, concentration of coagulant, curdling time and water content of bean curd are reasonable; the early fermentation time is delayed by combination of artificial inoculation and natural inoculation; mycete bean curd billets are basked in airing cages to form salted bean curd billets with a cover membrane; the salted bean curd billets are covered with salt and placed in a jar layer by layer, and marinade made from tens of ingredients is poured into the jar for marinating the bean curd billets; cured fermented bean curd is placed in a disinfected open-mouthed bottle layer by layer; the marinade used during the salting procedure is poured into the bottle and specifically-made chili oil is placed at the mouth of bottle for sealing; and the mouth of bottle is sealed with a cover. Tianma fermented bean curd is prepared by procedures of specially making bean curd billets, mixed inoculating, basking, covering the bean curd billets with salt, preparing marinade and refining chili oil; and Tianma fermented bean curd is a popular bean curd with fresh flavor, strong fragrance, strong pungency, yellow color, delicate taste, long storage time, low chloride content, low alcoholic content and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a method for preparing Tianma fermented bean curd. Background technique [0002] Fermented bean curd is one of the famous specialty fermented foods in my country. It has a production history of thousands of years. There are different special products in various places. It is a delicious, unique and nutritious food. Mucor is a filamentous fungus with well-developed white hyphae, and various enzymes mainly protease produced by microorganisms such as Mucor can hydrolyze the protein in tofu. Small molecules of peptides, amino acids, and lipase can hydrolyze fats into glycerol and fatty acids, and react with alcohols to form esters, forming the characteristics of fermented bean curd such as delicate, fresh and fragrant. Fermented bean curd is a kind of secondary processed soy food. It is produced in many provinces of China, Hong Kong, Macao, Taiwan, and Southeas...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to meet the needs of the large consumption area of ​​fermented bean curd and the different tastes of consumers, and the color, freshness, fragrance and spicy taste of the red square bean curd, white square fermented bean curd and gree