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A kind of preparation method of soya-flavored fermented bean curd

A fermented bean curd and flavor technology, which is applied in the field of soybean product processing, can solve the problems of insufficient flavor characteristics, complicated process, many standardized processes and indicators, and achieve the effects of convenient industrial production, controllable quality and simple process

Active Publication Date: 2018-11-06
陈林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the bean curd on the market is still difficult to avoid beany smell and "raw oil" taste, and the milky white products are the main ones.
The patent with the publication number CN102246929B discloses a kind of halal fermented bean curd by making use of folk pickled sour soup and dispelling the "raw taste" of vegetable oil at high temperature. Secondly, vegetable oil needs to be treated at high temperature. The process is relatively complicated. There are many standardized processes and indicators that need to be controlled in industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Soaking and refining: Soak high-quality soybeans and then wet refining, and filter to obtain raw soybean milk;

[0018] (2) Cooking and browning: add 100g of Brix=60% concentrated wort and 50g of crystalline fructose to 1000g of raw soybean milk, stir evenly, heat up to 95°C, and keep for 60min for cooking and browning to brown soybean milk;

[0019] (3) Slurry-made tofu: browning soy milk is cooled to 80°C, and made into tofu after solidification, cut into small pieces and dried;

[0020] (4) Fermentation: Take the small tofu cubes prepared in step (3), insert mucormycetes, and ferment in a sterile room at 16°C for 36 hours to make tofu curd;

[0021] (5) Pickling: rub the tofu curds and put them layer by layer into the tank. Add 10% of the weight of the tofu curds to each layer of tofu curds, mix well, and spray an appropriate amount of white wine. Secondary fermentation for 1 month; seasoning powder consists of 90% salt, 4% pepper, 2% fennel, 2% pepper, 1.0% pep...

Embodiment 2

[0024] (1) Soaking and refining: Soak high-quality soybeans and then wet refining, and filter to obtain raw soybean milk;

[0025] (2) Cooking and browning: add 80g of Brix=70% concentrated wort and 10g of glucose to 1000g of raw soybean milk, stir evenly, heat up to 100°C, and keep for 50min for cooking and browning to browned soybean milk;

[0026] (3) Slurry-made tofu: browning soy milk is cooled to 80°C, and made into tofu after solidification, cut into small pieces and dried;

[0027] (4) Fermentation: Take the small tofu cubes prepared in step (3), insert mucormycetes, and ferment in a sterile room at 17°C for 48 hours to make tofu curd;

[0028] (5) Pickling: rub the tofu curds and put them layer by layer into the tank. Add 15% of the weight of the tofu curds to each layer of tofu curds and mix well. Spray some white wine and marinate at 25°C. Secondary fermentation for 1 month; seasoning powder consists of 95% salt, 2% pepper, 1% fennel, 1% pepper, 0.5% pepper, 0.5% m...

Embodiment 3

[0031] (1) Soaking and refining: Soak high-quality soybeans and then wet refining, and filter to obtain raw soybean milk;

[0032] (2) Cooking browning: add 50g Brix=75% concentrated wort, 10g glucose, 20g xylooligosaccharide to 1000g raw soybean milk, stir evenly, heat up to 110°C, keep for 40min for cooking browning until browning soy milk;

[0033] (3) Slurry-made tofu: browning soy milk is cooled to 80°C, and made into tofu after solidification, cut into small pieces and dried;

[0034] (4) Fermentation: Take the small tofu cubes prepared in step (3), insert mucormycetes, and ferment in a sterile room at 15°C for 48 hours to make tofu curd;

[0035] (5) Pickling: rub the tofu curds and put them layer by layer into the tank. Add 15% of the weight of the tofu curds to each layer of tofu curds and mix well. Spray some white wine and marinate at 20°C. Secondary fermentation for 2 months; seasoning powder consists of 92% salt, 4% pepper, 2% fennel, 1% pepper, 0.5% pepper, 0.5...

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Abstract

The invention discloses a method for preparing fermented bean curd with sauce-flavored flavor. In the process of cooking tofu, wort and reducing sugar are added for browning, which can not only remove the unpleasant beany smell and "raw oil" smell , and can form the traditional Chinese sauce flavor, and form a uniform sauce brown inside and outside in color, so that the color and flavor are unified, and it also makes up for the gap in the market. The preparation method of the fermented bean curd of the present invention has simple process, complete commercialization of raw materials, controllable quality, and is convenient for industrialized production.

Description

technical field [0001] The invention belongs to the field of bean product processing, and in particular relates to a preparation method of soya-flavored fermented bean curd. Background technique [0002] Fermented bean curd is a kind of soybean fermented product with mold (or bacteria) as the main strain, and it is a unique traditional food in my country. Fermented bean curd contains high-quality protein, amino acids and polypeptides, and is rich in unsaturated fatty acids such as oleic acid and linoleic acid. In recent years, research institutes at home and abroad have focused on the isolation, purification and mutation breeding of fermented bean curd strains used in fermented bean curd production to meet the needs of product improvement and industrial production; the research focus of enterprises is to add different vegetable juices to the production process, etc. Improve the nutritive value of fermented bean curd, disclose a kind of fermented bean curd that has added red...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 娄尤来
Owner 陈林
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