Fermented bean curd production technology

Abstract

The invention relates to fermented bean curd production technology. In a bacteria-applying fermentation process, a mould starter is made into a bacteria liquid, and blank blocks are put in a die; thedie comprises a plurality of grooves corresponding to the blank blocks, wherein each groove is internally provided with grid placing racks for placing blank blocks, and bacteria liquid chambers communicating with the grooves are located on and under the grooves; the bacteria liquid is injected to surfaces of each blank block via the bacteria liquid chambers; and after bacteria application, blank block preservation is carried out, wherein the blank block preservation comprises: spreading a layer of salt on the each groove bottom, putting the blank blocks on the grid placing racks in order, thenspreading a layer of salt, putting a layer of elastic pads, spreading a layer of salt on the elastic pads, putting the blank blocks on the elastic pads in order, then spreading a layer of salt, and putting a layer of elastic pads, and so on. According to the technology, the die comprises placing racks and bacteria liquid chambers located on and under the grid placing racks. Bacteria are applied to the blank blocks from the upper and lower bacteria liquid chambers, respectively, so that the blank blocks are prevented from being turned over during bacteria application. The damage rate of the blank blocks in a bacteria application process is reduced, and efficiency and uniformity of bacteria application are improved.

Description

technical field [0001] The invention relates to a process for producing fermented bean curd, which belongs to the technical field of food production. Background technique [0002] In the production process of fermented bean curd, it needs to be covered with bacteria during the fermentation process. The existing bacteria coating process is sprayed by brush or by spraying. During the coating process, the block needs to be turned to Ensure that the bacteria on each side of the block is evenly covered. Due to the turnover process, it is very easy to cause damage to the block. At the same time, the efficiency of the above-mentioned bacteria coating process is low, and it is easy to cause uneven bacteria coating, which affects the fermentation quality and efficiency of fermented bean curd. [0003] At the same time, in the process of pickling the fermented bean curd after fermentation, the traditional method is to sprinkle a layer of salt first, then place the block, then sprinkle...

AI Technical Summary

Problems solved by technology

[0002] In the production process of fermented bean curd, it needs to be covered with bacteria during the fermentation process. The existing bacteria coating process is sprayed by brush or by spraying. During the coating process, the block needs to be turned to Ensure that the bacteria are evenly coated on all sides of the block. Due to the flipping process, it is very easy to cause damage to the block. At the same time, the efficiency of the above-mentioned bacteria coating process is low, and it is easy to cause uneven bacteria coating, which affects the fermentation quality and efficiency of fermented bean curd

[0003] At the same time, in the process of pickling the fermented bean curd after fermentation, the traditional method is to sprinkle a layer of salt first, then place the block, then sprinkle a layer of salt, and then place the block, so that the block is placed in layers, and then the brine is injected , to realize the pickling step; in this kind of pickling step, the upper and lower blocks are relatively isolated by the salt layer, and the upper and lower blocks are required to be pressed tightly against each other. During this process, the blocks are prone to damage, and after the brine is injected, Due to the close contact between the briquette and the salt, the briquette and the brine cannot be in complete contact, which affects the quality of the marinated briquette

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