Production method of fermented bean curd

A production method and technology of fermented bean curd, which is applied in the field of food processing, can solve problems such as requirements and unsatisfactory health care functions, and achieve the effect of ensuring the taste and extending the shelf life

Inactive Publication Date: 2015-09-16
YUNNAN MOUDING MINGRONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fermented bean curd currently on the market meets people's requireme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A production method of fermented bean curd, comprises the steps:

[0029] (1) Wash the Angelica sinensis, dry it and grind it into powder with a fineness of 60 mesh;

[0030] (2) Pick out the impurities contained in the soybeans, soak them for 8 hours, refine them, and then separate them from the pulp;

[0031] (3) Add 0.5% angelica powder to 100kg soy milk, mix well and make tofu body;

[0032] (4) Put a layer of straw and a layer of tofu body into wooden boxes for natural fermentation, and moldy tofu will be produced after 90 hours of fermentation;

[0033] (5) Put the moldy tofu in the air under natural conditions until the moisture content is 55%, put it away, then evenly sprinkle salt with 5% weight of the moldy tofu, let it stand for 10 hours, and then wash it twice with sterilized water Afterwards, disinfect with white wine;

[0034] (6) Then add 0.8kg of salt, 1kg of pepper and 0.02kg of Chinese prickly ash for every 10kg of moldy tofu;

[0035] (7) Air-dry ...

Embodiment 2

[0038] A production method of fermented bean curd, comprises the steps:

[0039] (1) Wash the notoginseng, dry it and grind it into powder (it can be the fine root of notoginseng), with a fineness of 60 mesh;

[0040] (2) Pick out the impurities contained in the soybeans, soak them for 9 hours, refine them, and then separate the pulp and residues;

[0041] (3) 100kg of soy milk plus 0.5 panax notoginseng powder is added to the soy milk, mixed evenly and made into tofu body;

[0042] (4) Put a layer of straw and a layer of tofu body into a wooden box for natural fermentation, and moldy tofu will be produced after 95 hours of fermentation;

[0043] (5) Put the moldy tofu in the air under natural conditions until the moisture content is 60%, put it away, then evenly sprinkle salt with 5% of the weight of the moldy tofu, let it stand for 11 hours, and then wash it twice with sterilized water Afterwards, disinfect with white wine;

[0044] (6) Then add 1.0kg of salt, 1.2kg of pe...

Embodiment 3

[0048] A production method of fermented bean curd, comprises the steps:

[0049] (1) Wash Dendrobium candidum, dry it and grind it to a fineness of 60 mesh;

[0050] (2) Pick out the impurities contained in the soybeans, soak them for 10 hours, refine the pulp, and then separate the pulp and residue;

[0051] (3) Add 0.5% Dendrobium officinale powder to 100kg soy milk, mix well and make tofu body;

[0052] (4) Put a layer of straw and a layer of tofu body into a wooden box for natural fermentation, and moldy tofu will be produced after 100 hours of fermentation;

[0053] (5) Put the moldy tofu in the air to dry until the moisture content is 65%, put it away, then evenly sprinkle salt with 5% of the weight of the moldy tofu, let it stand for 12 hours, and then wash it twice with sterilized water Afterwards, disinfect with white wine;

[0054] (6) Then add 1.2kg of salt, 1.5kg of pepper and 0.05kg of Chinese prickly ash for every 10kg of moldy tofu;

[0055] (7) Air-dry the ...

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Abstract

The invention relates to the field of a food processing technology, specifically to a production method of fermented bean curd. Chinese herbal medicines with health-care efficacy are added during the making process of bean curd. The Chinese herbal medicines used are health-care materials in daily diet for people. The produced fermented bean curd is delicious and has health-care efficacy of the Chinese herbal medicines. During pickling, vegetable leaves are used for wrapping. Vegetable leaves and fermented bean curd are well-mixed, thus guaranteeing taste of the fermented bean curd and prolonging shelf life of the fermented bean curd.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, moldy tofu, etc., is a soybean product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in various trace elements needed by the human body, and it is a rare good food accompaniment. Fermented bean curd has a history of more than one thousand years and is one of the unique fermented products in my country. As early as the fifth century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried bean curd is fermented bean curd after adding salt and ripening". It is recorded in "Compendium of Materia Medica": "Tofu, also known as bean milk, is made with tofu that has been marinated with distiller's grains or soy sauce. It tastes salty and sweet." Li Huan...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 周炜
Owner YUNNAN MOUDING MINGRONG FOOD CO LTD
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