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Processing technology of fermented bean curd

A processing technology, fermented bean curd technology, applied in the field of fermented bean curd processing technology, to achieve the effect of strong flexibility, tight coagulation, and extended shelf life

Inactive Publication Date: 2016-08-24
XIUSHAN TIANYUAN BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of these fermented bean curds is that they have to use chemical additives for antisepsis, and the shelf life is generally only 12 to 18 months

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0013] The present invention will be further described below with reference to specific examples.

[0014] A kind of processing technology of fermented bean curd of the embodiment of the present invention, comprises the following steps:

[0015] S1. Make some sour soup: Precipitate the soy milk cake water for 35-45 minutes, pour the cake water into a large tank, take sauerkraut water without salt and oil as the mother juice of sour soup and add it to the large tank, the mixture of sauerkraut water and cake water The volume ratio is: 1.5:5; take the sour soup within 20 to 25 hours and serve;

[0016] S2. Making bean curd embryos: material selection, soaking, grinding, filtering, boiling, dotting, molding, pressing, dicing, bean curd embryos;

[0017] S3. Make quality-preserving spice powder: mix 1.5kg Chinese prickly ash, 2kg anise, 4kg cumin, 3kg kaempferia, 1kg cinnamon, 1kg green puffer, 1.5kg sweet grass, 1kg clove, 2kg amomum, 1.5kg white cardamom, 2kg dendrobium, 21 kin...

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PUM

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Abstract

The invention relates to a processing technology of fermented bean curd. The processing technology of the fermented bean curd comprises the following steps: S1, preparing a sour soup for making bean curd jelly; S2, preparing a bean curd base; S3, preparing quality-guarantee spice powder; and S4, preparing fermented bean curd, namely performing inoculation on the bean curd base, and carrying out fungus cultivating, base pickling, bottling, sterilizing, checking and packing; and then, the prepared fermented bean curd leaves the factory. The processing technology of the fermented bean curd has the following beneficial effects: the processing technology provided by the invention is a processing technology for preparing fermented bean curd which is free of chemical additives and long in shelf life.

Description

technical field [0001] The invention relates to a processing technology of fermented bean curd. Background technique [0002] Fermented bean curd is a kind of secondary processed soy food. It is one of the traditional folk fermented foods in my country. It is made by fermenting tofu. The production process of tofu milk is delicate and rigorous, from material selection, grinding, filtering to shaping, pressing, and mildewing. The produced fermented bean curd is smooth and soft in texture, delicious and fragrant, rich in nutrition, and it can increase appetite and help digestion. It is a food commonly used by people, and it is also a condiment for cooking. Fermented bean curd is produced all over our country. Although their appearance, shape and size are different, and their names and flavors are different due to different ingredients, their methods are generally the same. The biggest disadvantage of these fermented bean curds is that chemical additives have to be used for a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 石爱军
Owner XIUSHAN TIANYUAN BEAN PROD
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