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Preparation method of Keemun-black-tea fermented bean curd

A production method and fermented bean curd technology, which are applied in the directions of dairy products, other dairy products, cheese substitutes, etc., can solve the problems of single product taste, unfavorable sales of fermented bean curd, unable to meet taste requirements, etc., and achieve good taste, good quality preservation effect, Long shelf life effect

Inactive Publication Date: 2018-03-06
黄山市牯牛降酿造食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The folks have the habit of eating fermented bean curd for thousands of years, but they have always been produced according to the traditional technology, which basically maintains the original flavor of fermented bean curd in terms of taste. promotion of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of Qihong fermented bean curd, comprising the following steps:

[0024] 1) Brew Keemun black tea with boiling water to obtain black tea, the weight ratio of tea leaves to water is 1:20-30;

[0025] 2) Soak soybeans in cooled black tea until fully saturated;

[0026] 3) Then use black tea and soaked soybeans to grind together, filter out the bean dregs to obtain a slurry;

[0027] 4) Heat the slurry to 85-95°C and cool to 75-80°C, add brine to make the slurry into bean grains, then stop adding brine, let it stand for 10-15 minutes, put it into cotton cloth and press to form black tea tofu;

[0028] 5) Cut the black tea tofu into small cubes, put them in clean cages one by one, and spray the bacterial liquid on the surface of the small black tea tofu cubes; the bacterial liquid is a pure mucormycetes liquid, which is washed by adding water to the cultivated flocculous mucormycetes , and obtained by filtering out the culture medium with gauze. Then ...

Embodiment 2

[0034] Embodiment 2: a kind of preparation method of Qihong fermented bean curd, comprises the following steps:

[0035] 1) Brew Keemun black tea with boiling water to obtain black tea, the weight ratio of tea leaves to water is 1:20-30;

[0036] 2) Soak soybeans in cooled black tea until fully saturated;

[0037] 3) Then use black tea and soaked soybeans to grind together, filter out the bean dregs to obtain a slurry;

[0038] 4) Heat the slurry to 85-95°C and cool to 75-80°C, add brine to make the slurry into bean grains, then stop adding brine, let it stand for 10-15 minutes, put it into cotton cloth and press to form black tea tofu;

[0039] 5) Cut the black tea tofu into small cubes, put them in clean cages one by one, and spray the bacterial liquid on the surface of the small black tea tofu cubes; the bacterial liquid is a pure mucormycetes liquid, which is washed by adding water to the cultivated flocculous mucormycetes , and obtained by filtering out the culture medi...

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Abstract

The invention discloses a preparation method of Keemun-black-tea fermented bean curd. The preparation method of the Keemun-black-tea fermented bean curd is characterized in that water is replaced by black tea water during whole processing procedures of fermented bean curd. The preparation method of the Keemun-black-tea fermented bean curd comprises the following procedures of carrying out early-stage soybean soaking, preparing pulp, carrying out late-stage fermentation, and carrying out storage; and black tea is utilized in all procedures so as to ensure full absorption of beneficial ingredients of the black tea by the bean curd, and thus, nutrients and taste of the fermented bean curd are improved. Moreover, chequer-shaped indocalamus leaf juice is added during the procedure of carrying out storage so as to improve aroma, as well as prolong shelf life, of the fermented bean curd; and thus, the prepared Keemun-black-tea fermented bean curd is unique in taste, rich in nutrition, long inshelf life, and thereby improved in product competitiveness. The preparation method of the Keemun-black-tea fermented bean curd can be widely applied in the field of fermented bean curd preparation.

Description

technical field [0001] The invention relates to the field of bean curd and dairy product processing, in particular to a method for preparing Qihong fermented bean curd. Background technique [0002] The folks have the habit of eating fermented bean curd for thousands of years, but they have always been produced according to the traditional technology, which basically maintains the original flavor of fermented bean curd in terms of taste. promotion of. [0003] Located in the Qimen area of ​​Huangshan Mountain, black tea is abundant in production and has high nutritional value. Currently, it is only sold as a tea drink. With the accelerated pace of life, fewer and fewer people drink tea. The sale of tea has always troubled the local government and tea farmers, seriously affecting the sustainable development of tea. How to broaden the use of tea and provide new ideas for the development of the local tea industry is an urgent problem to be solved. How to combine the efficacy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025A23C2240/15
Inventor 杨军盛杨鑫盛杨丹丹
Owner 黄山市牯牛降酿造食品有限责任公司