Method for producing rose fermented bean curd

A production method and technology of fermented bean curd, which is applied in the production field of rose fermented bean curd, can solve problems such as monotonous taste and insufficient nutritional value, and achieve the effect of aromatic smell, rich taste and free radical scavenging

Inactive Publication Date: 2013-12-11
肖秀萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented bean curd is produced in all parts of our country. Although their appearance, shape and size are different, their taste is relatively monotonous and their nutritional value is not enough. It is necessary to add other health nutrients to fermented bean curd to meet the health needs of different consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Add water to grind fresh rose petals and soaked soybeans, the weight ratio of rose petals, soybeans and water is 1:10:20, pass through a 100-mesh filter, and the filtrate is rose soybean milk;

[0019] 2) Heat rose soybean milk to 85°C, add a coagulant of 2% by weight of dry soybeans to make a slurry, the coagulant is a mixture of calcium sulfate and sodium bicarbonate, the weight ratio is 5:2, and obtain rose bean curd brain;

[0020] 3) Squeeze the rose bean curd brain into blocks, which is the rose bean curd base;

[0021] 4) Cut the rose tofu base into small cubes, inoculate the surface of the small cubes with mucormycetes, and ferment at 28°C until flocculent white moldy mildew grows on the surface of the small cubes;

[0022] 5) Sprinkle a layer of salt on the surface of the rose tofu base with white moldy mildew, the amount of salt added is 12% of the weight of the rose tofu base, leave it at room temperature for 20 hours, put it in 15-degree white wine and se...

Embodiment 2

[0024] 1) Add water to grind fresh rose petals and soaked soybeans, the weight ratio of rose petals, soybeans and water is 1:15:40, pass through a 150-mesh filter, and the filtrate is rose soybean milk;

[0025] 2) Heat rose soybean milk to 100°C, add a coagulant of 2% by weight of dry soybeans to make a slurry, the coagulant is a mixture of calcium sulfate and sodium bicarbonate, the weight ratio is 5:3, and obtain rose bean curd brain;

[0026] 3) Squeeze the rose bean curd brain into blocks, which is the rose bean curd base;

[0027] 4) Cut the rose tofu base into small cubes, inoculate the surface of the small cubes with mucormycetes, and ferment at 30°C until flocculent white moldy mildew grows on the surface of the small cubes;

[0028] 5) Sprinkle a layer of salt on the surface of the rose tofu base with white moldy mildew, the amount of salt added is 15% of the weight of the rose tofu base, leave it at room temperature for 20 hours, put it in 20 degrees white wine and ...

Embodiment 3

[0030] 1) Grind fresh rose petals and soaked soybeans with water, the weight ratio of rose petals, soybeans and water is 1:12:30, pass through a 150-mesh filter, and the filtrate is rose soybean milk;

[0031] 2) Heat the rose soybean milk to 95°C, add a coagulant of 2% by weight of dry soybeans to make a slurry, the coagulant is a mixture of calcium sulfate and sodium bicarbonate, the weight ratio is 5:2.2, and the rose tofu brain is obtained;

[0032] 3) Squeeze the rose bean curd brain into blocks, which is the rose bean curd base;

[0033] 4) Cut the rose tofu base into small cubes, inoculate the surface of the small cubes with mucormycetes, and ferment at 29°C until flocculent white moldy mildew grows on the surface of the small cubes;

[0034] 5) Sprinkle a layer of salt on the surface of the rose tofu base with white moldy mildew. The amount of salt added is 14% of the weight of the rose tofu base. Place it at room temperature for 20 hours, put it in 17-degree white win...

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PUM

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Abstract

The invention discloses a method for producing rose fermented bean curd. The method comprises the following steps: adding water into rose petals and soaked soybeans for grinding into thick liquid, and filtering to obtain rose soybean milk; heating the rose soybean milk, adding calcium acetate and sodium bicarbonate for forming bean curd flower to obtain rose bean curd jelly; squeezing the rose bean curd jelly into blanks, slicing, inoculating hair mould and fermenting, and sprinkling salt; and finally, performing sealed fermentation in white spirit for 20-60 days to obtain the rose fermented bean curd. The rose petals are added into the common fermented bean curd production process, so that sweet perfumes of the finished product are diffused all around, the taste is rich and hierarchical, and the fermented bean curd has an extremely high nutritive value and an excellent health-care effect.

Description

technical field [0001] The invention relates to fermented bean curd, in particular to a production method of rose fermented bean curd. Background technique [0002] Fermented bean curd is a kind of secondary processed soy food, and it is one of the traditional fermented foods in my country. The production process of fermented bean curd is exquisite and rigorous, from material selection, grinding, filtration to finalization, pressing and drying, and mildewing. Fermented bean curd is produced all over my country. Although their appearance, shape, and size vary, their taste is relatively monotonous and their nutritional value is not enough. It is necessary to add other health-care nutrients to fermented bean curd to meet the health needs of different consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing rose fermented bean curd with rich and layered taste, great nutritional value and hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 肖秀萍
Owner 肖秀萍
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