Method for preparing products with fermented bean curd taste

A product, the technology of fermented bean curd, applied in the field of preparation of fermented bean curd products, can solve the problems of greatly discounted effective components of soybean raw materials, environmental friendliness, and difficult to stabilize quality, and achieve low cost, environmental friendliness, and stable quality Effect

Inactive Publication Date: 2006-06-28
魏文军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products are first made into bean curd base. The tofu production process greatly reduces the use of active ingredients of soybean raw materials; a large number of manual operations in the fermented bean curd production process, low labor efficiency, and difficult to stabilize quality; friendliness is a problem
Due to the above reasons, the cost of fermented bean curd is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The production process of this embodiment sequentially includes the preparation of medium, inoculation, pre-culture and koji making, mid-term fermentation, post-fermentation, oil pouring, blending, sterilization, sedimentation and clarification, and drying and crushing of sauce grains. This embodiment is suitable for making fermented food bean curd juice and bean curd powder of red bean curd and white bean curd flavor series. Described technology is carried out according to the following steps:

[0029] (1), preparation of culture medium:

[0030] The raw material is defatted soybeans (peeled or not) or soybeans, which are moistened and steamed under pressure or normal pressure to moderately denature the protein, gelatinize the starch, and kill the microorganisms in the raw material.

[0031] Pressure cooking: put the peeled (or non-peeled) defatted soybeans into the steaming tank, steam dry with steam, exhaust the air, preheat to above 95°C, add water to soak for 12-1...

Embodiment 2

[0057] The production process of this embodiment includes the preparation of medium, inoculation, koji cultivation in the early stage (partial clinker making koji or yellow koji), mid-term fermentation, post-fermentation, oil pouring, blending, sterilization, precipitation clarification process, the process of drying and crushing the sauce grains. This embodiment is suitable for making fermented food fermented bean curd juice and fermented bean curd powder of sauced fermented bean curd flavor series or sweet sauce fermented bean curd flavor series. Described technology is carried out according to the following steps:

[0058] (1), preparation of culture medium:

[0059] The raw material is defatted soybean (peeled or not peeled), which is moistened with water and steamed under pressure or normal pressure to moderately denature the protein, gelatinize the starch and kill the microorganisms in the raw material.

[0060] Pressure cooking: take peeled (or non-peeled) defatted soyb...

Embodiment 3

[0090] The production process of this embodiment includes the preparation of culture medium, inoculation, koji cultivation in the early stage, mid-term fermentation, post-fermentation, oil pouring, blending, sterilization, sedimentation and clarification, and the drying and crushing steps of the sauce grains. This embodiment is suitable for making fermented food bean curd juice and bean curd powder of green bean curd flavor series. Described technology is carried out according to the following steps:

[0091] (1), preparation of culture medium:

[0092] Take the peeled (or non-peeled) defatted soybeans and put them into the steaming tank, dry steam them with steam, exhaust the air, preheat to above 95°C, add water to moisten the material for 12-15 minutes, turn on the steam and steam the material at a temperature of 120°C Keep the pressure at -130°C for 8-12 minutes, exhaust the steam to zero, cool down to below 35°C under vacuum, and steam the clinker with a moisture content...

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Abstract

A process for preparing the flavouring with the taste of fermented bean curd includes such steps as preparing culture medium, inoculating, preparing a yeast, middle-period fermenting, later-period fermenting, sprinkling oil, mingling, sterilizing and depositing for clarifying. Its advantages are high utilization rate of raw material and no environmental pollution.

Description

technical field [0001] The invention belongs to the field of microbial fermented condiment and table food. In particular, it refers to a preparation method of a fermented bean curd product. Background technique [0002] Fermented bean curd is a traditional Chinese microbial fermented soybean product. It originated from the folk, and is deeply loved by the people for its unique craftsmanship, delicate quality, rich nutrition, and delicious flavor. According to the professional standard of the People's Republic of China ZB X66011-87 "Condiment Terminology Fermented Bean Curd", fermented bean curd is a kind of delicious taste and flavor made from soybeans, which are processed and refined, formed into billets, molded, pickled and fermented. Unique seasoning, table food. According to the industry standard SB / T10171-93 "Classification of Fermented Bean Curd" of the People's Republic of China, the definition of fermented bean curd is a seasoning and table food made from soybeans...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L11/00
Inventor 魏文军
Owner 魏文军
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