Production method of vegetable leaf fermented bean curd

Abstract

The invention relates to a production method of a vegetable leaf fermented bean curd, and belongs to the technical field of bean product processing. Moisture content, color degree and softness of the vegetable leaves are keys for production. For moisture content, the vegetable leaves are cleaned and naturally air-dried at constant temperature of 5-10 DEG C and humidity of 60%-70%; and moisture content is controlled at 10%-20% through a weighing method. For color degree, the vegetable leaves can not be exposed to sunlight during the air drying process, and suspended vegetable leaves keep a distance of 2-3 cm with each other. For softness, the vegetable leaves are placed in a special basket, and a towel with water removed is covered on the surface. Control of moisture content of the vegetable leaves is a guarantee for later fermentation with fermented bean curd, product quality and shelf life; color degree affects appearance of the vegetable leaf fermented bean curd, and if exposed to the sunlight, the leaves will appear yellow spots at local positions; and the best condition of softness is that when packaged, surfaces of the vegetable leaves and the fermented bean curd are connected seamlessly, and the vegetable leaves and fermented bean curd will not separate or produce small bubbles at local positions in a later fermentation process, so as to realize sufficient later fermentation and pure taste.

Description

technical field [0001] The invention relates to a production method of vegetable fermented bean curd, belonging to the technical field of soybean product processing. Background technique [0002] In the prior art, the common vegetable leaf fermented bean curd production method can be divided into two kinds: [0003] One is the common family-style fermented bean curd with vegetable leaves. After washing the vegetable leaves, put them in boiling water, pick them up for later use, and then roll a piece of pre-fermented bean curd in white wine first, and then add the spices. Roll the fermented bean curd evenly in the middle, then wrap the fermented bean curd with vegetable leaves, seal it, and ferment it for 15 days. Not for a long time, as time goes on, the vegetable leaves of vegetable fermented bean curd appear local yellow spots, which affects the quality and appearance of the product. After a long time, small air bubbles appear between the vegetable leaves and the fermente...

AI Technical Summary

Problems solved by technology

[0004] One is vegetable leaf fermented bean curd that can be bought in the market, but in order to achieve a shelf life of 12 months, the vegetable leaves used are pickled vegetable leaves, but at the same time, because the pickled vegetable leaves will steal the taste, it will affect the quality of the food. The pure taste of fermented bean curd is delicious

At the same time, because the water content of pickled vegetable leaves is high, it is easy to mix with air every time it is opened, and it is easy to be oxidized, which will affect the taste and quality of vegetable leaf fermented bean curd