Production method of spicy fermented bean curd

Abstract

The invention aims at providing a production method of spicy fermented bean curd. The method disclosed herein has the advantages of short production cycle and low production labor intensity and is suitable for mechanized production, and the produced product has the advantages of good safety, stable quality and abundant fragrance of fermented bean curd. The method disclosed herein comprises the following steps: (1) inoculating mucor to paprika for bacterium cultivation; (2) producing a bean curd blank; (3) drying the surface of the bean curd blank by constant temperature ventilation; (4) uniformly spraying 10-15% aseptic brine to the wet bean curd blank; (5) crushing the paprika processed by bacterium cultivation obtained by the step (1), then adding salt, paprika powder, ginger powder, and cassia powder to the crushed paprika to prepare an ingredient; (6) putting the wet bean curd blank obtained by the step (4) to the ingredient obtained by the step (5) to coat the bean curd blank with the ingredient; (7) putting the coated bean curd blank in a cylinder (pool) for fermentation; and (8) conducting enclosed fermentation for 1-4 months to obtain mature fermented bean curd.

Description

technical field [0001] The invention relates to a production method of spicy fermented bean curd. Background technique [0002] Fermented bean curd is a traditional fermented soybean product in my country, which has attracted more and more attention because of its unique flavor and delicate texture. At present, fermented bean curd is produced all over our country. Although they have different sizes, different ingredients, and many varieties and names, their production principles are mostly the same. They all use soybeans as the main raw material. , later fermented. According to whether fermented bean curd has been pre-cultured, it can be divided into two categories: pickled fermented bean curd and moldy fermented bean curd. In the production process of pickled fermented bean curd, the soy milk base does not need to be moldy, and auxiliary materials such as noodle koji, red yeast rice, etc. are directly added for post-fermentation, and its fermentation depends on the microo...

AI Technical Summary

Problems solved by technology

Moldy fermented bean curd is cultivated in the early stage of tofu base, salted, and then fermented in the later stage. The manual labor intensity is relatively large, and it is not convenient for mechanized production.