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Production process of fermented bean curd and fermented bean curd

A production process and technology of fermented bean curd, applied in the production process of fermented bean curd and the field of fermented bean curd, can solve the problem of single taste of fermented bean curd

Inactive Publication Date: 2013-01-23
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a production process of fermented bean curd and fermented bean curd, which is used to solve the problem of single taste of fermented bean curd produced by the existing bean curd production process

Method used

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  • Production process of fermented bean curd and fermented bean curd
  • Production process of fermented bean curd and fermented bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, in this embodiment, take adding rose petals as an example in the fermentation step after filling the altar, see figure 1 shown, including the following steps:

[0019] S101, the billet making step.

[0020] 1. Wash and soak soybeans.

[0021] 1) Clean the selected soybeans from impurities, and then soak them in water.

[0022] 2) The time for soaking beans depends on the specific conditions of the temperature. Generally, when the temperature is lower than 15°C in winter, it is about 8-10 hours, and when the temperature is 15-25°C in spring, it is about 6-8 hours; in summer, the temperature is higher than 30 It only takes about 4-6 hours at ℃. The sensory inspection standard for the degree of soaking beans is to break apart the beans, and the inner sides of the two cotyledons are flat, but there is no foam on the surface of the soaking water.

[0023] 3) Inspection: Before and during the cleaning of soybeans, timely remove insect particles, deteriorated...

Embodiment 2

[0071] Embodiment two, in the present embodiment, take adding sweet-scented osmanthus flower juice as an example in the fermentation step after filling the altar, see figure 2 shown, including the following steps:

[0072] S201, the billet making step.

[0073] It is consistent with the step S101 of the first embodiment above, and will not be repeated here.

[0074] S202, pre-fermentation step.

[0075] It is consistent with step S102 in the first embodiment above, and will not be repeated here.

[0076] S203, add sweet-scented osmanthus flower juice in the fermentation step after loading into the altar.

[0077] The difference from the step S103 of the above-mentioned embodiment 1 is that the osmanthus flower juice obtained by pressing osmanthus fragrans is used as the aromatic plant extract, and the osmanthus flower juice is added in this step to finally obtain osmanthus-flavored fermented bean curd.

[0078] S204, the step of bottling the ingredients.

[0079] It is c...

Embodiment 3

[0081] Embodiment 3. This embodiment provides a kind of fermented bean curd, including but not limited to the fermented bean curd production process described in the above-mentioned embodiment 1 or 2. Other fermented bean curd obtained by combining or simply converting the above-mentioned embodiment 1 or 2 are The fermented bean curd described in the present embodiment.

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Abstract

The invention discloses a production process of fermented bean curd as well as fermented bean curd, which relate to the field of food processing, and solve the problem that the fermented bean curd processed by the existing fermented bean curd production process is single in taste. The production process of fermented bean curd provided by the invention comprises the steps of: blanking, fermenting primarily, filling into a tank and fermenting, burdening and filling into bottles; adding aromatic plant substances in the step of filling into the tank and enabling the aromatic plant substances to participate in after fermentation. The fermented bean curd provided by the invention is prepared by adopting the fermented bean curd production process. According to the production process of the fermented bean curd provided by the invention, aromatic plant substances such as rose petals, sweet-scented osmanthus juice or grapefruit syrupw are added to get in involvement in the after fermentation process of the fermented bean curd, so that the taste of each kind of aromatic plants permeates into the fermented bean curd, and finally the fermented bean curd which is unique in flavor and is rich in taste is obtained; and the fermented bean curd prepared by the invention has a certain health care function.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of fermented bean curd and fermented bean curd. Background technique [0002] Fermented bean curd is a soy product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in various trace elements needed by the human body, and it is a rare good food accompaniment. Fermented bean curd has a history of more than one thousand years and is one of the unique fermented products in my country. The production process of fermented bean curd, the process includes: cleaning, soaking soybeans, refining and filtering, boiling and pointing, pressing in the upper compartment, marking blanks, strain preparation and inoculation, fermentation, cold flowering, rubbing, marinating blanks, loading into altars After fermentation, the finished fermented bean curd is obtained. [0003] Fermented bean curd is usually divided...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 陈卫忠
Owner HUZHOU LAOHENGHE BREWING
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