Processing method of fermented bean curd

A processing method, fermented bean curd technology, applied in the processing field of soybean products, can solve the problems of serious germ pollution, long production cycle, short shelf life, etc., and achieve the effect of easy technical indicators, short production cycle and simple method

Inactive Publication Date: 2012-10-03
镇巴县长兴实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defects of this method are: 1. In the process of making white tofu, the coagulants used are mostly brine and gypsum, resulting in "there is little poison in tofu" (recorded in "Compendium of Materia Medica"); 2. In each link of processing, germs The pollution is serious, the hygiene index is difficult to meet the standards, and it is difficult to meet the health needs of consumers; 3. The quality of fermented bean curd is unstable, the shelf life is short, and the taste and color are unstable; 4. The production cycle is long and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select high-quality soybeans with a growth period of more than 200 days, no mildew and rot, full grains, and a moisture content of no more than 3-4%. After soaking, refining, filtering, and boiling; The pressed and sterilized juice of wild vegetables such as dragon sprouts, pepper leaves, rape, and shepherd's purse, or a mixture of pressed and sterilized juices of various wild vegetables with high calcium content, is used as a plant coagulant for point pulping, and the plant used for every 100kg of soy milk Coagulant 10kg to make white tofu; cut the white tofu into large pieces, put them into a wooden box with cotton wrapping cloth inside, wrap the white tofu with cloth, cover with a movable cover, and squeeze it with multiple gypsum stones Water for 1-2 hours, each gypsum stone weighs 10-20kg; cut the squeezed white tofu into small pieces of (2-4)cm×(3-6)cm, inoculate with Mucor and Rhizopus sinensis , and then put it into a sterile food bag, and carry out the first fe...

Embodiment 2

[0024] The production method of fermented bean curd is basically the same as in Example 1, the difference is that the mixed seasoning powder mainly consists of 1 part of Zanthoxylum bungeanum, 1.5 parts of Cao Guo, 1.5 parts of Daxiang, 1 part of Hong Kou, 1 part of Bai Kou, and 1 part of white pepper , 1 part of pepper, 2 parts of pepper, 2 parts of galangal, 1 part of cinnamon, 2 parts of vanilla, 2 parts of comfrey, 2 parts of fennel, 1 part of amomum, and 2 parts of strawberry. The dosage is 3 parts of the weight of tofu milk base %; the alcohol content of the pure grain liquor used is 70 °-75 °, and the consumption is 8% of the weight of the bean curd base; the amount of used salt is 3% of the weight of the bean curd base.

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PUM

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Abstract

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

Description

technical field [0001] The invention belongs to a processing method of bean products, in particular to a processing method of fermented bean curd. Background technique [0002] Red bean curd is a traditional fermented food. The processing method of folk workshops is to make soybeans into white bean curd, and then make it into bean curd milk germ material, which is fermented, mixed with seasoning, put in a jar and fermented. The whole process takes 60 days or so. The defects of this method are: 1. In the process of making white tofu, the coagulants used are mostly brine and gypsum, resulting in "there is a small poison in the tofu" (recorded in "Compendium of Materia Medica"); The pollution is serious, the hygienic index is difficult to reach the standard, and it is difficult to meet the health needs of consumers; 3. The quality of fermented bean curd is unstable, the shelf life is short, and the taste and color are unstable; 4. The production cycle is long and the cost is h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 李传军
Owner 镇巴县长兴实业有限责任公司
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