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Freeze-dried fermented bean curd preparation and eating method

A production method and fermented bean curd technology, which are applied in the traditional food-the field of fermented bean curd deep processing, can solve the problems of difficulty in attracting consumer desire, rough and inferior packaging, browning and blackening of fermented bean curd, etc., and achieve the effects of long shelf life, improving product quality, and prolonging shelf life.

Inactive Publication Date: 2013-01-30
王祖文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glass bottled fermented bean curd has its own limitations. The packaging of the product is rough and poor, which is difficult to attract consumers; fermented bean curd must be filled with juice, otherwise the exposed fermented bean curd will turn brown and black, which is very unsightly

Method used

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  • Freeze-dried fermented bean curd preparation and eating method
  • Freeze-dried fermented bean curd preparation and eating method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Such as figure 2 Shown, a kind of preparation method of freeze-dried fermented bean curd, this method is made up of the following steps:

[0033] 1) Soybeans are made into spicy fermented bean curd and tofu base after the steps of grinding, embryo pressing, inoculation, pickling, and jar loading, and enter the fermentation step;

[0034] 2) Quick-freezing: Quick-freeze the fermented spicy fermented bean curd and tofu base until the solid center temperature of the fermented bean curd and tofu base is lower than -30°C;

[0035] 2) Vacuum dehydration and drying: the quick-frozen spicy fermented bean curd tofu base is vacuum dehydrated and dried until the water content of the solid core of the fermented bean curd tofu base is less than 5%, and then the spicy freeze-dried fermented bean curd is obtained;

[0036] 3) The prepared spicy freeze-dried fermented bean curd is vacuum-packed or air-filled to obtain a finished spicy freeze-dried fermented bean curd.

[0037] In st...

Embodiment 2

[0042] Such as figure 2 Shown, a kind of preparation method of freeze-dried fermented bean curd, this method is made up of the following steps:

[0043] 1) Soybeans are made into red square fermented bean curd and bean curd after the steps of grinding, embryo pressing, inoculation, pickling, and jar loading, and then enter the fermentation step;

[0044] 2) Quick-freezing: Quick-freeze the fermented red square fermented bean curd and tofu base until the solid center temperature of the fermented bean curd and tofu base is lower than -30°C;

[0045] 2) Vacuum dehydration and drying: vacuum dehydration and drying the quick-frozen red bean curd bean curd base until the solid core water content of the bean curd bean curd base is less than 5%, and then the red party freeze-dried fermented bean curd is obtained;

[0046] 3) The prepared Hongfang freeze-dried fermented bean curd is vacuum-packed or air-filled to obtain the finished Hongfang freeze-dried fermented bean curd.

[0047...

Embodiment 3

[0052] Such as figure 2 Shown, a kind of preparation method of freeze-dried fermented bean curd, this method is made up of the following steps:

[0053] 1) Soybeans are made into red oil fermented bean curd and tofu blanks after the steps of grinding, embryo pressing, inoculation, pickling, and jar loading, and enter the fermentation step;

[0054] 2) Quick-freezing: The fermented red oil fermented bean curd tofu base is quick-frozen until the solid center temperature of the fermented bean curd tofu base is lower than -30°C;

[0055] 2) Vacuum dehydration and drying: vacuum dehydration and drying the quick-frozen red oil fermented bean curd tofu until the water content of the solid core of the fermented bean curd is less than 5%, and then the red oil freeze-dried fermented bean curd is obtained;

[0056] 3) The prepared red oil freeze-dried fermented bean curd is vacuum-packed or air-filled to obtain the finished red oil freeze-dried fermented bean curd.

[0057] In step 1)...

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Abstract

The invention discloses a freeze-dried fermented bean curd preparation method, comprising the following steps of: quick freezing, wherein a fermented tofu billet for fermented bean curd is subjected to the quick freezing until the center temperature of the solid of the tofu billet for the fermented bean curd is lower than minus 30 DEG C; and vacuum dehydrating and drying, wherein the quick-frozen tofu billet for the fermented bean curd is subjected to the vacuum dehydrating and drying until the water content of the solid core of the tofu billet for the fermented bean curd is lower than 5%, thus obtaining freeze-dried fermented bean curd. According to the freeze-dried fermented bean curd preparation method, the manufactured freeze-dried fermented bean curd overcomes the defects that the traditional fermented bean curd needs to be additionally provided with cover soup and contained by glass bottles, the color, fragrance, taste and form of the fermented bean curd are kept unchanged by virtue of freeze-drying and vacuum drying technologies, and the fermented bean curd is convenient to carry by virtue of a portable packaging manner with a plastic bag. The invention also provides a freeze-dried fermented bean curd eating method. According to the eating method, the freeze-dried fermented bean curd is edible after being soaked by hot water, thus being convenient to eat.

Description

technical field [0001] The invention relates to the field of deep processing of fermented bean curd, a traditional food, in particular to a method for making and eating freeze-dried fermented bean curd. Background technique [0002] Fermented bean curd is an original condiment in my country. There are red fermented bean curd, green fermented bean curd, white fermented bean curd, sauced fermented bean curd, colored fermented bean curd and other varieties. It can be eaten alone or used to cook dishes with unique flavors. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. Because microorganisms decompose the phytic acid in beans, minerals such as iron and zinc in soybeans that have a low absorption rate are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 王祖文顾志国
Owner 王祖文