Making method of spicy fermented bean curds

A technology of spicy fermented bean curd and its production method, which is applied in the direction of dairy products, cheese substitutes, applications, etc., can solve the problems of short preparation cycle, great difference in taste, and large difference in taste of fermented bean curd, so as to extend the shelf life and improve the taste. Good, unique flavor effect

Inactive Publication Date: 2015-11-18
XUANWEI XINGXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the production and processing of fermented bean curd, there are many folk methods, but the fermented bean curd sold on the market is generally inoculated with a large number of bacteria, and then a large number of required bacteria are cultivated in the culture medium, and then used to mold the fermented bean curd. Most of them have a short preparation cycle and can meet the needs of the market. However, the fermented bean curd processed in this way is far from the taste of fermented bean curd that people like in their hearts; fermented bean curd needs to be seasoned after being molded, and the difference in seasoning formula will also lead to The taste of fermented bean curd is quite different, so it is necessary to provide a method of making fermented bean curd with mature production method and reasonable seasoning formula

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The first-class soybeans with full particles and bright colors are soaked, refined, centrifuged to remove slag, boiled, pulped with physalis, and pressed to remove water. The Physalis is the juice leached after making tofu. When the temperature is suitable, it will be soured by its own lactic acid bacteria. It is commonly known as Physalis. Physalis is generally used the next day after acidifying the slurry water of the previous day, and the cycle is repeated. , its pH value is 5.8; cut the above-mentioned fresh tofu into tofu pieces with a length and width of 5-6cm and a thickness of 2-3cm, then put the tofu pieces and turmeric into boiling water and cook until the tofu pieces turn yellow Take it out, and use 0.2kg turmeric for every 100kg of tofu pieces; arrange the above-mentioned cooked yellow tofu pieces neatly on a washed and dried bamboo fence, cover them with tulle and place them in a culture room for preservation, yellow The tofu cubes are directly inoculated w...

Embodiment 2

[0024] The first-class soybeans with full particles and bright colors are soaked, refined, centrifuged to remove slag, boiled, pulped with Physalis, pressed to remove water, and then the tofu is formed. Every 100kg of soybeans is ground with 65kg of Physalis for pulping. The Physalis is the juice leached after making tofu. When the temperature is suitable, it will be soured by its own lactic acid bacteria. It is commonly known as Physalis. Physalis is generally used the next day after acidifying the slurry water of the previous day, and the cycle is repeated. , its pH value is 6.2; cut the above-mentioned fresh tofu into tofu pieces with a length and width of 5-6cm and a thickness of 2-3cm, then put the tofu pieces and turmeric into boiling water and cook until the tofu pieces turn yellow Take it out, and use 0.2kg turmeric for every 100kg of tofu pieces; arrange the above-mentioned cooked yellow tofu pieces neatly on a washed and dried bamboo fence, cover them with tulle and p...

Embodiment 3

[0026]The first-class soybeans with full particles and bright colors are soaked, refined, centrifuged to remove slag, boiled, physalis ordered, pressed to remove water, and then the tofu is formed. Every 100kg of soybeans is ground with 68kg of physalis. The Physalis is the juice leached after making tofu. When the temperature is suitable, it will be soured by its own lactic acid bacteria. It is commonly known as Physalis. Physalis is generally used the next day after acidifying the slurry water of the previous day, and the cycle is repeated. , its PH value is 6; cut the above-mentioned fresh tofu into tofu pieces whose length and width are 5-6cm, and the thickness is 2-3cm, then put the tofu pieces and turmeric into boiling water and cook until the tofu pieces turn yellow Take it out, and use 0.2kg turmeric for every 100kg of tofu pieces; arrange the above-mentioned cooked yellow tofu pieces neatly on a washed and dried bamboo fence, cover them with tulle and place them in a c...

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PUM

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Abstract

The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and lactone are not used for making the fermented bean curds, but alkekengy is used for curdling, so that bean curds which are made by using the alkekengy for curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in protein, carbohydrate, unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the spleen, moistening dryness and the like, and are deeply loved by the public.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a production method of spicy fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a secondary processed soy food. It is a traditional food of the Han nationality that has been passed down in China for thousands of years. , generally used to serve with porridge or rice. Fermented bean curd is mainly fermented by mucormycetes and marinated with seasonings. 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 beans that have a low absorption rate more easily absorbed by the body. At the same time, since microorganisms synthesize vitamin B12, which is not found in general plant foods, eating fermented be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 柴正留
Owner XUANWEI XINGXIANG FOOD CO LTD
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