Making and vacuum packaging storing process of fermented bean curd
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A technology for vacuum packaging and fermented bean curd, which is applied in the field of food processing, can solve the problems of inconvenient handling, increased cost input, fragile containers, etc., and achieves the effects of convenient packaging and transportation, easy operation, and reduced investment.
Inactive Publication Date: 2014-03-19
席成松
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Abstract
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Problems solved by technology
[0003] In addition, in the traditional production and/or storage process, pottery and glass containers are usually u...
Method used
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Embodiment 1
[0016] (1) Cut the white tofu base (obtained after primary fermentation) into 30mm×30mm×25mm blocks.
[0017] (2) Place the tofu cubes on a mesh board in a room with a temperature of 5°C and a humidity greater than 90% for fermentation.
[0018] (3) Stop fermenting when white fluff grows on the surface of the tofu block.
[0019] (4) Add chili powder and edible salt to the fermented fermented bean curd block, mix the surface, add 5g chili powder and 10g edible salt to every 100g fermented bean curd block.
[0020] (5) Put the mixed fermented bean curd into a vacuum bag, and exhaust the air in the vacuum bag, so that the fermented bean curd can continue to ferment and store under normal temperature and anaerobic conditions.
Embodiment 2
[0022] (1) Cut the white tofu base (obtained after primary fermentation) into 50mm×50mm×25mm blocks.
[0023] (2) Place the tofu cubes on a mesh board in a room with a temperature of 25°C and a humidity greater than 90% for fermentation.
[0024] (3) Stop fermenting when white fluff grows on the surface of the tofu block.
[0025] (4) Add chili powder and edible salt to the fermented fermented bean curd block, mix the surface, add 8g chili powder and 25g edible salt to every 100g fermented bean curd block.
[0026] (5) Put the mixed fermented bean curd into a vacuum bag, and exhaust the air in the vacuum bag, so that the fermented bean curd can continue to ferment and store under normal temperature and anaerobic conditions.
[0027] Since the fermented bean curd does not add any spices in the process of making and storing, and is naturally fermented, the fermented bean curd produced by the method of the invention is more mellow and delicious.
[0028] In addition, since the ...
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Abstract
The invention discloses a making and vacuum packaging storing process of fermented bean curd. The making and vacuum packaging storing process is characterized by comprising the following steps: fermenting diced white bean curd, which is placed on a screen, in a room with the temperature of 5-25 DEG C and the humidity of more than 90 percent; when white hairs grow from the surface of the sliced bean curd, adding chilli powder and edible salt onto the diced fermented bean curd for surface mixing; and charging the mixed fermented bean curd in a vacuum bag, and exhausting air in the vacuum bag to ensure that the fermented bean curd is continuously fermented and stored under the conditions of normal temperature and no oxygen, wherein 5g-8g of chilli powder and 10g-25g of edible salt are added into each 100g of fermented bean curd. The making and vacuum packaging storing process has the beneficial effects of being simple in process and easy to operate, obtaining the mellow and delicious mouth feel through natural fermentation because the chilli powder and the edible salt are added only without other seasonings and anaerobic fermentation is performed in the packaging bag, facilitating the packaging and transportation, and reducing the production cost.
Description
technical field [0001] The invention relates to a production and vacuum packaging and storage process of fermented bean curd, which belongs to the field of food processing. Background technique [0002] During the production and storage of fermented bean curd, due to the addition of some additives, such as spices, the mellow taste of fermented bean curd itself is covered up. [0003] In addition, in traditional production and / or storage techniques, fermented bean curd is usually stored in pottery and glass containers, which are not only fragile and inconvenient to carry, but also increase the cost of input. Contents of the invention [0004] In order to solve the deficiencies of the prior art, the purpose of the present invention is to provide a fermented bean curd production and storage process which has a simple process and can obtain mellow and delicious fermented bean curd without adding any spices. [0005] In order to achieve the above object, the present invention ...
Claims
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Application Information
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