Preparation process of fermented bean curds

A preparation process and fermented bean curd technology, applied in the field of fermented bean curd preparation technology, can solve the problems of single taste, affect human health, cause cancer, etc., and achieve the effects of good health care effect, unique and delicious taste, and high nutritional value.

Inactive Publication Date: 2014-10-01
严新喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fermented bean curd is moldy fermented and pickled food, carcinogenic substances are likely to be produced in fermented bean curd, which will seriously affect human health. Moreover, the fermented bean

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation technology of fermented bean curd, comprises the following steps:

[0021] (1), select tofu, after drying it for one day, cut the block of tofu into 6 small pieces of tofu;

[0022] (2) Arrange the cut tofu neatly, cover the top of the tofu with gauze cloth, and place it in a ventilated and cool place to let it moldy;

[0023] (3), at first moldy for 13 days, then allow it to continue to be moldy for 4 days, until the moldy tofu turns black, the temperature during mildew is controlled at 10°C, and the air humidity is controlled at 30%;

[0024] (4), making condiments and fermented medicinal wine;

[0025] (5) Put the condiments into a container, soak the condiments with medicinal wine, roll the mildewed bean curd condiments in a circle and put them in another container, and then place them in the Pour some medicated wine on the top layer of tofu and sprinkle a thin layer of edible oil, seal and store.

[0026] The condiment is to choose dried st...

Embodiment 2

[0028] A kind of preparation technology of fermented bean curd, comprises the following steps:

[0029] (1), select tofu, after drying it for one day, cut the block of tofu into 5 small pieces of tofu;

[0030] (2) Arrange the cut tofu neatly, cover the top of the tofu with gauze cloth, and place it in a ventilated and cool place to let it moldy;

[0031] (3), at first mildewed for 15 days, then allowed to continue to be moldy for 5 days, until the tofu became moldy and blackened, the temperature during mildew was controlled at 18°C, and the air humidity was controlled at 40%;

[0032] (4), making condiments and fermented medicinal wine;

[0033] (5) Put the condiments into a container, soak the condiments with medicinal wine, roll the mildewed bean curd condiments in a circle and put them in another container, and then place them in the Pour some medicated wine on the top layer of tofu and sprinkle a thin layer of edible oil, seal and store.

[0034] The condiment is to ch...

Embodiment 3

[0036] A kind of preparation technology of fermented bean curd, comprises the following steps:

[0037] (1), select tofu, dry it for one day, cut the block of tofu into 4 small pieces of tofu;

[0038] (2) Arrange the cut tofu neatly, cover the top of the tofu with gauze cloth, and place it in a ventilated and cool place to let it moldy;

[0039] (3), at first mildewed for 17 days, allowed to continue to be moldy for 6 days, until the tofu was moldy and blackened, the temperature during mildew was controlled at 25°C, and the air humidity was controlled at 50%;

[0040] (4), making condiments and fermented medicinal wine;

[0041] (5) Put the condiments into a container, soak the condiments with medicinal wine, roll the mildewed bean curd condiments in a circle and put them in another container, and then place them in the Pour some medicated wine on the top layer of tofu and sprinkle a thin layer of edible oil, seal and store.

[0042] The condiment is to choose dried star a...

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PUM

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Abstract

The invention provides a preparation process of fermented bean curds and relates to the technical field of bean curd products. The preparation process is characterized by comprising the following steps: (1) selecting bean curds, airing the bean curds for one day, and then slicing the bean curds into 4-6 small bean curd blocks; (2) orderly arraying the sliced bean curds, covering the bean curds with a thin gauze, and placing the bean curds at ventilated and shady places for mildewing the bean curds; (3) mildewing at the temperature of 10-25 DEG C and with the air humidity of 30%-50% until the bean curds become dark; and (4) producing seasonings and fermenting medicinal liquor; (5) wetly immersing the seasonings in the medicinal liquor, rolling the mildewed bean curds in the seasonings for one circle, putting the mildewed bean curds into another utensil, and sealing and storing. The fermented bean curds produced by the process have a high nutritive value and a unique and delicious taste, and are relatively healthy and have a good health-care effect as containing few substances harmful to a human body.

Description

Technical field: [0001] The invention relates to the technical field of bean curd products, in particular to a preparation process of 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 Mucor, including Sufu Mucor, Ruckeri, Racemosa, and Rhizopus such as Rhizopus sinensis. Although fermented bean curd has relatively high nutritional value and is beneficial to the human body in some aspects, the content of salt and purine in fermented bean curd is generally high. Patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic ulcer patients should eat less E...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 严新喜
Owner 严新喜
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