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Preparation method of pure natural soy cheese

A production method and fermented bean curd technology, applied in the food field, can solve the problems of far different taste, inferior color, short cycle and the like, and achieve the effects of unique flavor, low cost and simple production method

Active Publication Date: 2014-07-23
珠海市宝门食品企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, since microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. Therefore, there are many methods for the production and processing of fermented bean curd, but the fermented bean curd sold on the market is generally By inoculating a large number of bacteria, a large number of required strains are cultivated in a test tube slant inoculation medium, a potato medium, or a triangular flask strain medium, which is used for the mold of fermented bean curd. Most of this method has a short preparation period and can To meet the needs of the market, but the taste of the fermented bean curd processed in this way is far from that of the fermented bean curd that people like in their hearts. The taste, color, etc. are far inferior to the fermented bean curd made in family workshops, and the cost of processing and production is relatively high. , the method has only achieved a breakthrough in quantity, but the qualitative difference is very large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 : The production method of pure natural fermented bean curd in spring and autumn: the soy beans with full particles and bright color are soaked, grinded, centrifuged to remove slag, boiled, filtered, buried, pressed to remove water, etc., to form the tofu; Dry the tofu outside for 2 days, the moisture content of the tofu is controlled at 8%, and then cut the dried tofu into square pieces with a length and width of 3cm and a thickness of 12mm; In the dustpan, cover the dustpan with a thin gauze cloth and store it in a ventilated and cool place; choose a clean house with multi-faceted ventilation windows as a natural cultivation room, and set up a number of neatly arranged in the natural cultivation room. The movable support frame is used to place the dustpan, and heating equipment is also installed in the room. The dustpan is placed up and down in sequence on the movable support frame, and multiple dustpans are placed on each movable support frame. The movable...

Embodiment 2

[0022] Embodiment 2:The production method of pure natural fermented bean curd in summer: directly buy the finished tofu with better quality and freshness; dry the fresh tofu outside for 1 day, control the water content of the tofu to 10%, and then cut the dried tofu into long, Square blocks with an average width of 3cm and a thickness of 10mm; arrange the cut tofu blocks neatly and densely in a washed and dry dustpan, cover the dustpan with a gauze cloth and store it in a ventilated and cool place indoors; choose clean And the house with multi-sided ventilation windows is used as a natural cultivation room, and a plurality of neatly arranged movable support frames are arranged in the natural cultivation room for placing the dustpan, and the dustpan is placed up and down in order in the movable On the support frame, multiple dustpans are placed on each movable support frame. The movable support frame is made of bamboo, which is environmentally friendly and hygienic; the tofu b...

Embodiment 3

[0023] Embodiment three: The production method of pure natural fermented fermented bean curd in winter: the soybeans with full particles and bright color are soaked, grinded, centrifuged to remove slag, boiled, filtered, buried, pressed to remove water, and the tofu is formed; the fresh tofu is dried outdoors. After drying for 2 days, the moisture content of the tofu is controlled at 5%, and then the dried tofu is cut into square pieces with a length and width of 4cm and a thickness of 15mm; In the dustpan, cover the dustpan with a thin gauze cloth and store it in a ventilated and shady place; choose a clean house with multi-faceted ventilation windows as a natural cultivation room, and set up a number of neatly arranged movable rooms in the natural cultivation room The supporting frame is used to place the dustpan, and heating equipment is also installed in the room. The dustpan is placed up and down in order on the movable supporting frame, and multiple dustpans are placed ...

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PUM

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Abstract

The invention discloses a preparation method of pure natural soy cheese, belonging to the field of food. The preparation method comprises the following steps: preparation of a finished bean curd product, preparation of bean curd pieces, pretreatment of the bean curd pieces before fermentation and mildewing, preparation in a natural bean curd culture room, early fermentation and mildewing of the bean curd, preparation of condiments, pickling of the soy cheese and preparation of a finished soy cheese product. The preparation method of the soy cheese disclosed by the invention is simple and low in cost, and the prepared soy cheese is delicious in taste, unique in flavor, rich in nutrients, free of any chemical catalyst and purely natural.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing pure natural fermented bean curd. Background technique [0002] Fermented bean curd is also called "bean curd" depending on the place. Fermented bean curd is a kind of secondary processed soy food. It is a fermented condiment with ethnic characteristics invented by the Chinese Han people. It is a common side dish in Chinese areas and can also be used for cooking. It is usually eaten with porridge or rice. Usually, fermented bean curd is mainly fermented by mucormycetes. It is a traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by Chinese people and people in Southeast Asia. It is an enduring delicacy. [0003] The microorganisms in fermented bean curd decompose the phytic acid in beans, making minerals such as iron and zinc in soybeans that have a low absorption rate mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 严新喜
Owner 珠海市宝门食品企业有限公司
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