Preparation method of tea flower fragrance milk

Abstract

The invention discloses a preparation method of tea flower fragrance milk, which comprises the following steps: (1) squeezing tofu until moisture is removed, smashing the tofu, and carrying out high-pressure squeezing until the tofu is dried; (2) stirring the bean curd to 80 meshes by using a stirrer, and standing for more than 8 hours; (3) adding 5-8 parts by weight of camellia pollen, 2-3 parts by weight of table salt, 2-3 parts by weight of kaempferia galanga, 1-2 parts by weight of aniseed, 3-4 parts by weight of lemongrass, 2-3 parts by weight of cane sugar, 2-3 parts by weight of mucor, 1-2 parts by weight of spore powder and 2-3 parts by weight of sweet wine, stirring, standing for two hours, and carrying out high-pressure squeezing and drying; (4) cutting the bean curd into blocks with steel wires, and performing air-drying forming to obtain the fermented bean curd; (5) putting the air-dried and formed fermented bean curd into a fermentation box, spraying 60-degree glutinous rice wine, and fermenting for 3-6 months; and (6) bottling. The camellia fermented bean curd has the unique fragrance of camellia, is unique in taste, sufficient in delicate flavor, strong in fragrance, spicy and palatable, not only improves the taste and flavor of the fermented bean curd, but also increases the nutrition of the fermented bean curd, enables the fermented bean curd to have unique flavor, improves the problem that the existing fermented bean curd is single in taste, and meets various requirements of different consumers on the market.

Description

Technical Field

[0001] The invention relates to a preparation process of fermented bean curd, in particular to a preparation method of camellia-scented fermented bean curd, and belongs to the technical field of food. Background Art

[0002] Fermented bean curd, also known as fermented tofu, fermented bean curd, and moldy tofu, is a seasoning and food preparation made from soybeans through processing, grinding, dough making, culture, and fermentation. It is a traditional Chinese folk delicacy. The common fermented bean curd on the market has a relatively single flavor and cannot meet the various needs of consumers. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a method for preparing camellia-flavored fermented bean curd with unique taste and mouthfeel, thereby meeting the various consumption demands of consumers for fermented bean curd.

[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows:

[0005] A method for preparing camellia scented milk comprises the following steps:

[0006] (1) After squeezing out the water from the tofu, pound it into small pieces and then squeeze it dry under high pressure;

[0007] (2) Blend the tofu in a blender to a size of 80 mesh and let it stand for more than 8 hours;

[0008] (3) Add 5-8 parts of camellia pollen, 2-3 parts of salt, 2-3 parts of galangal, 1-2 parts of aniseed, 3-4 parts of lemongrass, 2-3 parts of sucrose, 2-3 parts of mucor, 1-2 parts of spore powder, and 2-3 parts of sweet wine by weight, stir, let stand for two hours, and squeeze dry under high pressure;

[0009] (4) Cut the tofu into pieces using a steel wire and send it to a drying room for air drying to obtain fermented tofu;

[0010] (5) putting the air-dried fermented bean curd into a fermentation box and spraying it with 60-degree glutinous rice wine for fermentation for 3 to 6 months;

[0011] (6) Bottling.

[0012] As a preferred embodiment, in the above-mentioned method for making camellia scented milk, in step (6), when bottling, 50% of 55% kaoliang wine, 20% of 40% wheat wine, 10% of 55% red wine, and 20% of 8% red rice wine are blended according to mass percentage, and then poured into the fermented bean curd, and then appropriate amounts of prickly ash, chili pepper, pepper, and old ginger are added to obtain the finished product.

[0013] Beneficial effects: Compared with the prior art, the present invention deliberately adds raw materials such as camellia powder, lemongrass, and sweet wine when making fermented bean curd, so that it has a unique fragrance of camellia, and a unique taste, full of umami, strong fragrance, and spicy and palatable taste. It not only improves the taste and flavor of the fermented bean curd, but also increases the nutrition of the fermented bean curd, making the fermented bean curd unique in flavor, improving the problem of the single taste of the existing fermented bean curd, and meeting the various needs of different consumers in the market. DETAILED DESCRIPTION

[0014] In order to further explain the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation mode of the present invention is described in detail below in combination with the preferred embodiments.

[0015] Embodiment 1: The method for preparing the camellia scented milk of the present invention comprises the following steps:

[0016] (1) After squeezing out the water from the tofu, pound it into small pieces, and then squeeze it dry under high pressure;

[0017] (2) Blend the tofu in a blender to a size of 80 mesh and let it stand for 12 hours;

[0018] (3) Add 5 parts of camellia pollen, 2 parts of salt, 2 parts of galangal, 1 part of aniseed, 3 parts of lemongrass, 2 parts of sucrose, 2 parts of mucor, 1 part of spore powder, and 2 parts of sweet wine by weight, stir and let stand for two hours, and then squeeze dry under high pressure;

[0019] (4) Cut the tofu from the high-pressure squeezer into pieces using steel wire and then send it to a drying room for air drying and forming;

[0020] (5) putting the air-dried fermented bean curd into a fermentation box and spraying it with 60-degree glutinous rice wine to ferment for 6 months;

[0021] (6) Bottling the finished product. When bottling, 50% of 55% kaoliang liquor, 20% of 40% wheat liquor, 10% of 55% red wine, and 20% of 8% red rice wine are blended according to the mass percentage, and then poured into the fermented bean curd. Then, appropriate amounts of spicy ingredients such as prickly ash, chili pepper, and pepper, as well as old ginger are added to obtain the finished product.

[0022] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any simple modification, equivalent change and modification made without departing from the technical concept of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing camellia scented milk, characterized in that: The following steps are included: (1) After squeezing out the water from the tofu, pound it into small pieces and then squeeze it dry under high pressure; (2) Blend the tofu in a blender to a size of 80 mesh and let it stand for more than 8 hours; (3) Add 5-8 parts of camellia pollen, 2-3 parts of salt, 2-3 parts of galangal, 1-2 parts of aniseed, 3-4 parts of lemongrass, 2-3 parts of sucrose, 2-3 parts of mucor, 1-2 parts of spore powder, and 2-3 parts of sweet wine by weight, stir, let stand for two hours, and squeeze dry under high pressure; (4) Cut the tofu into pieces using a steel wire and send it to a drying room for air drying to obtain fermented tofu; (5) putting the air-dried fermented bean curd into a fermentation box and spraying it with 60-degree glutinous rice wine for fermentation for 3 to 6 months; (6) Bottling.

2. The method for making camellia scented milk according to claim 1, characterized in that: In the step (6), when bottling, 50% of 55% kaoliang wine, 20% of 40% wheat wine, 10% of 55% red wine, and 20% of 8% red rice wine are blended according to mass percentage, and then poured into the fermented bean curd, and then appropriate amounts of prickly ash, chili pepper, pepper, and old ginger are added to obtain the finished product.