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Quality-keeping and freshness-keeping processing method of Liuyang mildewed tofu

A processing method, moldy tofu technology, is applied in the field of moldy tofu in Liuyang to preserve quality and freshness. It can solve the problems of excessive coliform bacteria, insufficient grinding fineness of ingredients, too much and too complicated, etc., so as to reduce the formation of white spots and produce The effect of reducing the probability of gas, reducing the number of microorganisms, and alleviating financial pressure

Inactive Publication Date: 2016-12-14
湖南至善食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are the following problems: (1) the product is prone to white spots in the subsequent fermentation process; (2) the coliform group is likely to exceed the standard during the preservation process, and some manufacturers even add anti-corrosion substances that are not allowed to be added in GB2760 in order to inhibit spoilage microorganisms (3) Oil leakage may occur during the product sales process, causing serious oil stains on the surface of glass bottles or packaging containers, affecting product appearance and product image, and is not conducive to product quality assurance; (4) Some product ingredients are unreasonable, There is no scientific compatibility, too much is too complicated, and the rough particles affect the taste and flavor of the product; (5) The fineness of the grinding of the ingredients is not enough, which affects the fineness of the product taste

Method used

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  • Quality-keeping and freshness-keeping processing method of Liuyang mildewed tofu
  • Quality-keeping and freshness-keeping processing method of Liuyang mildewed tofu
  • Quality-keeping and freshness-keeping processing method of Liuyang mildewed tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of ingredients: take peppers with no mildew, ruddy color and strong aroma, wash them and dry them in a rotary drying pan at 50°C to make them bright and have a peppery aroma; take spices such as cinnamon bark, fennel, star anise, galangal, and angelica dahurica , Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum, respectively remove impurities, wash, and dry, and then add pepper, cinnamon, fennel, star anise, galangal, Angelica dahurica, Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum is crushed separately, and the particle fineness is above 80 meshes, and then it is ultrafinely crushed; take 40% of salt, 45% of pepper, 10% of monosodium glutamate, 4.5% of star anise, 0.1% of cinnamon, 0.3% of fennel, and 0.01% of ginger %, Angelica dahurica 0.05%, Amomum 0.005%, Baijiao 0.005%, Clove 0.01%, Roucao 0.005% and Zanthoxylum bungeanum 0.015%, mix well.

[0036] Take the moldy bean curd base, soak it with 50% volume concentration distilled...

Embodiment 2

[0038]Prepare ingredients: take chili peppers without mildew, ruddy color and strong aroma, wash them and dry them in a rotary drying pan at 60°C to make the surface bright and have chili fragrance; take spices cinnamon bark, fennel, star anise, galangal, and angelica dahurica , Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum, respectively remove impurities, wash, and dry, and then add pepper, cinnamon, fennel, star anise, galangal, Angelica dahurica, Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum is crushed separately, and the particle fineness is above 80 meshes, and then it is ultrafinely crushed; take 50% of salt, 35% of pepper, 8.03% of monosodium glutamate, 6% of star anise, 0.3% of cinnamon, 0.5% of fennel, and 0.03% of ginger %, Angelica dahurica 0.03%, Amomum 0.02%, Baikou 0.02%, Clove 0.03%, Roukou 0.02% and Zanthoxylum bungeanum 0.02%, mix well.

[0039] Take the moldy bean curd base, soak it with 60% volume concentration distilled liquor ...

Embodiment 3

[0041] Preparation of ingredients: Take peppers with no mildew, ruddy color and strong aroma, wash them and dry them in a rotary drying pan at 70°C to make them bright and have a peppery aroma; take spices such as cinnamon bark, fennel, star anise, galangal, and angelica dahurica , Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum, respectively remove impurities, wash, and dry, and then add pepper, cinnamon, fennel, star anise, galangal, Angelica dahurica, Amomum, Baikou, male clove, nutmeg and Zanthoxylum bungeanum is crushed separately, and the particle fineness is more than 80 meshes, and then it is ultrafinely crushed; take 55% of salt, 30% of pepper, 5.48% of monosodium glutamate, 8% of star anise, 0.5% of cinnamon, 0.8% of fennel, and 0.05% of ginger %, Angelica dahurica 0.01%, Amomum 0.025%, Baikou 0.025%, Clove 0.05%, Roukou 0.025% and Zanthoxylum bungeanum 0.035%, mix well.

[0042] Take the moldy bean curd base, soak it with 70% volume concentration distil...

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Abstract

A quality-keeping and freshness-keeping processing method of Liuyang mildewed tofu comprises the following steps: taking a mildewed tofu blank and performing surface disinfection by distilled white spirit; taking chilli and spices, such as cassia bark, fennel, anise, galangal, radix angelicae, fructus amomi, white nutmeg, flos caryophylli, netmeg and pepper, performing pulverization and ultra-fine pulverization, mixing the powder and monosodium glutamate uniformly to prepare a mixed material, adding the mixed material into the mildewed tofu blank, and mixing uniformly, so that the surface of the mildewed tofu blank is completely covered by one layer of mixed material; adding soybean salad oil to isolate air, and performing sealed fermentation at normal temperature. By the method, the quality-keeping and freshness-keeping effects of the Liuyang mildewed tofu is guaranteed by completely utilizing a hurdle technology which combines a plurality of key technologies in the quality-keeping and freshness-keeping process; the production cycle of the production process is short; the product salinity is 5 to 10 percent; the shelf life is more than one year; the product does not need sterilization in the later period; the product has self characteristics in color and flavor aspects; white points are avoided within the shelf life; the method is an important method for relieving financial pressure for production enterprises; important basis is provided for standardized production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for quality and freshness of Liuyang mildew tofu. Background technique [0002] According to the different microorganisms involved, fermented bean curd can be divided into natural fermented type and pure fermented type. Natural fermentation generally does not use pure-bred microorganisms, and its protease-based enzyme system mainly comes from microorganisms brought by the environment and tools; pure-bred fermentation is divided into Mucor, Rhizopus, and Neurospora according to different sources of microorganisms. Bacterial fermented bean curd is typically represented by "Kedong fermented bean curd" in the north, and "Liuyang moldy bean curd" in the south. [0003] Kedong fermented bean curd adopts the "micrococcus" brewing process, using high-quality green soybeans from Northeast China as raw materials, with a large amount of seasoning spices, and carefully pro...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/005A23C20/025
Inventor 陈小红鲁文辉汤明志刘章佑李孝仁张琼
Owner 湖南至善食品有限公司