Preparation process of fermented bean curd with black tea flavor

A production process and fermented bean curd technology, applied in the field of production technology of black tea-flavored fermented bean curd, can solve the problems of not meeting the requirements of healthy diet, general taste, and the product is not delicate enough, so as to improve human immunity, improve taste and grade, and enhance physical effect

Inactive Publication Date: 2013-03-27
阳良明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented bean curd made by this method is not delicate enough, the taste is average, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example

[0016] 1) Select and clean the raw soybeans, soak them in the jar until they are thoroughly soaked, drain the water and grind them into soy milk, and then filter the filtrate for later use;

[0017] 2) Select 15-20% by weight of black tea and the remaining pure water, grind it into black tea slurry, and filter the filtrate for later use;

[0018] 3) Mix the soy milk filtrate and the black tea pulp filtrate, and heat it to above 75°C, and point it with salt water in a non-boiling state to form slurry particles;

[0019] 4) Wrap the pulp pellets with cotton cloth and press the plate to form a blocky black tea tofu embryo;

[0020] 5) Cut the tofu embryos into suitable sizes, and place them on the gauze of the fermentation cage. The space between the tofu embryos is one finger wide;

[0021] 6) Spray edible fungi on the surface of the tofu germ, and carry out natural fermentation at 20-25℃ until the white mold hair on the surface of the tofu germ grows to a height of 0.3-0....

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Abstract

The invention provides a preparation process of fermented bean curd with black tea flavor. Black tea is added into raw materials of common fermented bean curd, and the aromatic and thick flavor of the black tea can be utilized to effectively improve the mouthfeel and the grade of the fermented bean curd. The black tea contains rich tea polyphenol, caffeine and amino acids and is matched with the fermented bean curd to improve human immunity and enhance physical fitness. Therefore, the fermented bean curd meets healthy diet standards advocated at present.

Description

technical field [0001] The invention relates to a processing technology of seasoning for meals, in particular to a processing technology of black tea-flavored fermented bean curd. Background technique [0002] The process of making fermented bean curd is to inoculate mucormycetes on the tofu embryos, culture and multiply until the tofu embryos are covered with white hairs, and then add salt to make it, and then mix it with various auxiliary materials, such as cooking wine, red yeast rice or spices, etc. . The fermented bean curd produced by this method is not delicate enough, has a general taste, and low amino acid content, which does not meet the current healthy dietary requirements. Contents of the invention [0003] Aiming at the above problems in the prior art, the present invention provides a kind of black tea-flavored fermented bean curd with mellow taste and delicate product. [0004] The present invention is achieved through the following technical solutions: ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 阳良明
Owner 阳良明
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