Fermented bean curd making method

Abstract

The invention discloses a fermented bean curd making method in the field of food processing. The fermented bean curd making method comprises the following steps: step 1, pre-fermentation: white tofu pehtze with the water content of 65%-70% is uniformly spread on a bamboo board, and then the bamboo board is placed in a completely closed temperature control chamber for pre-fermentation, and fermented bean curd pehtze is prepared; step 2, sprinkling of baijiu: after pre-fermentation, the bamboo board is taken out of the temperature control chamber, and the surface of the fermented bean curd pehtze is sprinkled with 45-degree baijiu; step 3, mixing: the fermented bean curd pehtze sprinkled with baijiu is taken off the bamboo board and uniformly mixed with condiments; step 4, post-fermentation: the fermented bean curd pehtze after mixing is spread on the bamboo board again, and then the bamboo board is placed in the temperature control chamber for post-fermentation; step 5, potting: the fermented bean curd after post-fermentation is potted with a ceramic pot after taken off the bamboo board. The fermented bean curd made with the method is fermented without being potted, unified temperature control is realized by means of the temperature control chamber, labor cost is reduced, and the fermented bean curd making method is applicable to standard and scale production.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing fermented bean curd. Background technique [0002] As we all know, fermented bean curd, also called fermented bean curd, is an excellent condiment. Traditional fermented bean curd production is mainly characterized by family workshops and natural fermented tofu white slabs. The tofu white slabs are fermented under natural conditions for a period of time, and then salt, wine, spices and other auxiliary materials are added for later fermentation. There are many varieties of fermented bean curd, so there are many technical solutions for new varieties. [0003] For example, the invention patent ZL200510006956.3 published in the Chinese Patent Literature, the authorized announcement number CN100353861C, discloses the "method for manufacturing fermented bean curd in a container", which relates to a method for making fermented bean curd and provides a method th...

AI Technical Summary

Problems solved by technology

[0005] However, in the above-mentioned technology, due to the higher temperature in summer, harmful bacteria will be produced during fermentation in summer, so it is not suitable for production in summer, and because it needs to be placed in a tank during fermentation, the manual operation cost is higher. Not suitable for mass production

The current fermented bean curd is fermented by natural fermentation, the fermentation temperature is not easy to control, the bacterial system is complex and unstable, the beneficial bacteria are seriously aged, there are many miscellaneous bacteria, and the product quality is poorly controllable