Production process of colorful grouting in-mold formed fermented bean curd

Abstract

The invention discloses a production process of colorful grouting in-mold formed fermented bean curd, which comprises the following steps: S1, dicing leftover materials, then spraying bacteria, piling to a certain thickness, and carrying out heat preservation and ventilation deep fermentation; s2, pickling the fermented bean curd by adopting a saline water circulation method, wherein the salinity is uniform during pickling; s3, performing heat-preservation fermentation on leftover materials by using an existing jar-loading drunkenness process, wherein red yeast rice in crushed blank fermentation needs to be removed; and S4, crushing the leftover materials after heat preservation and fermentation, and then adding a pre-regulating agent to pre-regulate the leftover materials into seven colors, wherein the pre-regulating agent comprises a color matching agent and a flavoring agent. According to the invention, the fermented bean curd can form the fermented bean curd with seven colors, curiosity and appetite of consumers are aroused through the colors, various flavors and fragrances are modulated through the flavoring agent, the fermented bean curd can adapt to different crowds, and the granular auxiliary materials are added to improve the flavor of the fermented bean curd, so that the fermented bean curd with unique flavor and color and rich taste can be prepared.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd preparation, in particular to a process for producing fermented bean curd in a colorful grouting mold. Background technique [0002] Sufu is a soy product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, and the taste is delicious. It is rich in various trace elements needed by the human body. Sufu has a history of more than a thousand years and is one of the unique fermented products in my country. The production process of fermented bean curd, the process includes: washing, soaking soybeans, refining and filtering pulp, boiling pulp and pulping, pressing in the upper compartment, cutting blanks, strain preparation and inoculation, fermentation, cooling flowers, rubbing hair, pickling blanks, and jarring After fermentation, the fermented bean curd product is obtained. [0003] Bean curd is usually divided into three categories: gree...

AI Technical Summary

Problems solved by technology

[0003] Fermented bean curd is usually divided into three categories, green, red, and white. Stinky tofu belongs to green, red and spicy belongs to red, and five-spice belongs to white. The taste and color of the above three types of fermented bean curd are relatively simple.

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