Processing method of Guilin fermented bean curds

A processing method and technology of fermented bean curd, applied in the processing field of Guilin fermented bean curd, can solve the problem of single taste and achieve the effects of improving single taste, increasing flavor and low salt content

Inactive Publication Date: 2018-05-01
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method of Guilin fermented bean curd. The prepared Guilin fermented bean curd has a rose fragrance and a good taste, which improves the problem of single taste of the existing fermented bean curd; the added Chinese herbal medicine additive has a nourishing effect, can regulate and reduce The influence of eating said fermented bean curd on kidney

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A processing method of Guilin fermented bean curd, comprising the following steps:

[0045] 1) Making rose syrup: collect 10kg of roses, wash them, remove the flower stems, dry them, grind them into powder, and set aside; take a clean oil-free pot, add 10L of water, add 10kg of rock sugar and boil over low heat until the rock sugar Melt, and when the sugar water turns yellow, pour the rose powder into it, stir constantly, simmer for 2 minutes on low heat, and filter hot to obtain rose syrup;

[0046] 2) Mixing: take 10L of rose syrup and 80L of soymilk, put them into a stainless steel container, and stir them evenly to obtain rose soymilk;

[0047] 3) Make bean curd base: Put rose flower soy milk into a steamer, boil for 8 minutes, then cool naturally to 60°C, add marinade, and make a slurry. blocks, made into rose bean base;

[0048] 4) Inoculation: when the temperature of the rose bean base is naturally reduced to 30°C, the rose bean base is sent into the culture ro...

Embodiment 2

[0054] A processing method of Guilin fermented bean curd, comprising the following steps:

[0055] 1) Make rose syrup: collect 10kg of roses, wash them, remove the flower stems, dry them, grind them into powder, and set aside; take a clean oil-free pot, add 15L of water, add 10kg of rock sugar and cook on low heat until the rock sugar Melt, when the sugar water turns yellow, pour the rose powder into it, stir constantly, simmer for 3 minutes on low heat, and filter hot to obtain rose syrup;

[0056] 2) Mixing: take 10L of rose syrup and 90L of soymilk, put them into a stainless steel container, and stir them evenly to obtain rose soymilk;

[0057] 3) Make bean curd base: Put rose flower soy milk into a steamer, boil for 10 minutes, then cool naturally to 65°C, add brine, and make a slurry. blocks, made into rose bean base;

[0058] 4) Inoculation: when the temperature of the rose bean base is naturally reduced to 30°C, the rose bean base is sent into the culture room, and th...

Embodiment 3

[0064] A processing method of Guilin fermented bean curd, comprising the following steps:

[0065] 1) Make rose syrup: collect 10kg of roses, wash them, remove the flower stems, dry them, grind them into powder, and set aside; take a clean oil-free pot, add 16L of water, add 10kg of rock sugar and boil over low heat until the rock sugar Melt, when the sugar water turns yellow, pour the rose powder into it, stir constantly, simmer for 3 minutes on low heat, and filter hot to obtain rose syrup;

[0066] 2) Mixing: take 15L of rose syrup and 85L of soybean milk, put them into a stainless steel container, and stir them evenly to obtain rose soybean milk;

[0067] 3) Make bean curd base: Put rose flower soy milk into a steamer, boil for 10 minutes, then cool naturally to 65°C, add brine, and make a slurry. After completion, let it sit for 14 minutes to make bean curd blocks, made into rose bean base;

[0068] 4) Inoculation: when the temperature of the rose bean base is naturally...

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PUM

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Abstract

The invention belongs to the technical field of foods, and discloses a processing method of Guilin fermented bean curds. The processing method comprises the following steps of making rose flower slurry, performing blending to make rose flower bean milk, making semi-finished products of bean curds, performing inoculating, performing cultivation, performing pickling, performing seasoning and performing canning. The Guilin fermented bean curds have fragrance of rose flowers, are good in mouth feel, and can solve the problem that conventional fermented bean curds are single in taste. Chinese herbal medicine additives which are added have the effect of nourishing bodies, so that the influence of eating the fermented bean curds on the kidney can be regulated and reduced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of Guilin fermented bean curd. Background technique [0002] Guilin fermented bean curd belongs to one of the three treasures of Guilin. It is made of soybeans as the main raw material. At present, there are two kinds of fermented bean curd with five spices and chili fermented bean curd. In May 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin fermented bean curd was particularly praised for its outstanding shape, color, aroma and taste, and thus sold well both at home and abroad. In 1983, it was rated as a national high-quality food. White fermented bean curd is famous overseas and is welcomed by Hong Kong, Macao, Southeast Asia and Japanese. Fermented bean curd is flat in nature, sweet in taste, and has the effect of appetizing and eliminating food. It can be used for poor appetite after illness, children with food accu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 王祝广
Owner 桂林满梓玉农业开发有限公司
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