Preparation method of Chinese medicinal herbal fermented beancurd

Abstract

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

Description

technical field

[0001] The invention relates to a preparation method of fermented bean curd, in particular to a preparation method of Chinese herbal medicine fermented bean curd. Background technique

[0002] "Shangweijia" fermented bean curd is produced in Yueyang, Hunan. "Shangweijia" fermented bean curd began in the Tang Dynasty and flourished in the Qing Dynasty. It has been thriving for more than a thousand years. As early as in the Qing Dynasty, it was selected by the government as a tribute. It is one of the local traditional Chinese delicacies. "Shangweijia" fermented bean curd is a soy product naturally fermented by microorganisms. The fermented bean curd is fine in texture, mellow and delicious, delicious in taste, rich in various trace elements needed by the human body, and is a rare good food accompaniment. However, in order to facilitate long-term storage, some fermented bean curd manufacturers often add higher salt content, preservatives, and flavoring agents ...

Examples

Embodiment Construction

[0024] The present invention comprises the steps:

[0025] 1. Soaking: The purpose of soaking beans is to make soybeans fully absorb water and swell. The soaking time should be determined according to the specific conditions of the temperature. Generally, soak for 8-16 hours when the temperature is lower than 15°C in winter, and 3-8 hours when the temperature is 15-25°C in spring and autumn; when the temperature is higher than 30°C in summer It only takes about 2 to 5 hours. The sensory inspection standard for the degree of soaking beans is to break apart the beans; the inner sides of the two cotyledons are flat, but no foam appears on the surface of the soaking water. The amount of soaked bean water is about 4 times of the soybean capacity.

[0026] 2. Refining: Send moderately soaked soybeans, together with an appropriate amount of three slurry water, into the grinding holes, and grind them into fine milky white continuous slag soybean milk. During this process, the cel...

technical field

[0001] The invention relates to a preparation method of fermented bean curd, in particular to a preparation method of Chinese herbal medicine fermented bean curd. Background technique

[0002] "Shangweijia" fermented bean curd is produced in Yueyang, Hunan. "Shangweijia" fermented bean curd began in the Tang Dynasty and flourished in the Qing Dynasty. It has been thriving for more than a thousand years. As early as in the Qing Dynasty, it was selected by the government as a tribute. It is one of the local traditional Chinese delicacies. "Shangweijia" fermented bean curd is a soy product naturally fermented by microorganisms. The fermented bean curd is fine in texture, mellow and delicious, delicious in taste, rich in various trace elements needed by the human body, and is a rare good food accompaniment. However, in order to facilitate long-term storage, some fermented bean curd manufacturers often add higher salt content, preservatives, and flavoring agents ...

Examples

Embodiment Construction

[0024] The present invention comprises the steps:

[0025] 1. Soaking: The purpose of soaking beans is to make soybeans fully absorb water and swell. The soaking time should be determined according to the specific conditions of the temperature. Generally, soak for 8-16 hours when the temperature is lower than 15°C in winter, and 3-8 hours when the temperature is 15-25°C in spring and autumn; when the temperature is higher than 30°C in summer It only takes about 2 to 5 hours. The sensory inspection standard for the degree of soaking beans is to break apart the beans; the inner sides of the two cotyledons are flat, but no foam appears on the surface of the soaking water. The amount of soaked bean water is about 4 times of the soybean capacity.

[0026] 2. Refining: Send moderately soaked soybeans, together with an appropriate amount of three slurry water, into the grinding holes, and grind them into fine milky white continuous slag soybean milk. During this process, the cel...