Ready-to-eat fermented bean curd and preparation process thereof

Abstract

The invention relates to the field of fermented bean curd deep processing, in particular to instant fermented bean curd and a making process. The instant fermented bean curd provided by the invention comprises a fermented bean curd block, and the outer surface of the fermented bean curd block is coated with a pickling layer formed by mixing salt and monosodium glutamate; the outer surface of the pickling layer is coated with the liquid first seasoning layer mixed with various spices; the outer surface of the first seasoning layer is wrapped with the pasty second seasoning layer; the outer surface of the second seasoning layer is wrapped with the oil seal layer. According to the instant fermented bean curd, simple seasoning is conducted through the pickling layer, then the surface of the fermented bean curd is soaked in the first seasoning layer in a soaking mode, then rice milk is used as a main material and mixed with other powder sauces to wrap the bean curd blank to form the second seasoning layer, the first seasoning layer is prevented from being separated out while seasoning is conducted, and then oil sealing is conducted for secondary fermentation; in the whole process, the user can select different seasonings and different seasoning amounts according to own ideas to obtain the instant fermented bean curds with different tastes.

Description

Technical Field

[0001] The invention relates to the field of deep processing of fermented bean curd, and in particular to instant fermented bean curd and a production process thereof. Background Art

[0002] Fermented bean curd is a traditional soy food, a fermented condiment invented by the Han Chinese in my country with ethnic characteristics. In the production process of fermented bean curd, mold plays a major role. Through microbial fermentation, the bitter smell of soybeans, flatulence factors, anti-nutritional factors and other deficiencies are all overcome, and the digestibility and biological value are greatly improved. At the same time, a variety of fragrant organic acids, alcohols, esters and amino acids are produced.

[0003] There are many traditional methods of making fermented bean curd. Due to different tastes in different parts of the country, the production techniques and ingredients in different places are also unique. However, most of the production techniques are relatively complicated, the ingredients vary greatly, and the fermentation time varies. There are not many fermented bean curd production technologies that are suitable for commercial unified production, can be eaten in a short period of time, and users can make unique flavors according to their own ideas.

[0004] Therefore, a kind of instant fermented bean curd and production process that can be produced in a unified manner and is convenient for users to make according to their own tastes is needed. Summary of the invention

[0005] In order to overcome the shortcomings of most existing fermented bean curd production processes being relatively complicated, the ingredients also vary greatly, the fermentation time varies, and they are not suitable for commercial unified production and users cannot make them according to their own ideas, the purpose of the present invention is to provide an instant fermented bean curd and production process that can be produced in a unified manner and is convenient for users to make according to their own tastes.

[0006] The technical solution is: an instant fermented bean curd, comprising: a fermented bean curd block and a pickling layer, wherein the surface of the fermented bean curd block is wrapped with a pickling layer mixed with salt and monosodium glutamate; a first seasoning layer, wherein the surface of the pickling layer is wrapped with a liquid first seasoning layer mixed with various spices; a second seasoning layer, wherein the surface of the first seasoning layer is wrapped with a paste-like second seasoning layer; and an oil sealing layer, wherein the surface of the second seasoning layer is wrapped with an oil sealing layer.

[0007] As an improvement of the above solution, the first seasoning layer is a solution layer prepared by dissolving various spices, chili powder and one or more seasonings in a mixture using rice vinegar as a solvent.

[0008] As an improvement of the above scheme, the second seasoning layer is mainly composed of rice paste, mixed with one or more materials such as mustard, sweet noodle sauce, red yeast rice powder and edible Chinese herbal medicine powder to obtain a paste flavor layer.

[0009] On the other hand, the present application provides a can for containing and preserving the instant fermented bean curd, the can specifically comprises: a can lower shell, a can upper shell and a preservation tank, the bottom of the can upper shell is provided with a can lower shell, the bottom of the can lower shell is provided with a preservation tank in a snap-on manner; a sealing shell, the can lower shell is composed of three stacked sealing shells; a screw rod and a limit rod, a slide groove is provided at the lower part of the two lateral side walls on the inner side of the sealing shell, a screw rod and a limit rod are rotatably provided in the two slide grooves of the unified sealing shell, one end of the screw rod passes through the sealing shell and a polygonal depression is provided at the other end that passes through; a movable seat, a limit rod and a screw rod A movable seat is slidably provided on the upper surface, and the movable seat is matched with the screw thread; a rotating rod is rotatably provided between the limit rod and the movable seat on the screw; a rack, a surface of the rotating rod near the movable seat is provided with tooth grooves evenly spaced in an annular manner, and a rack is provided near the tooth groove at the top of the inner side of the slide groove, and the rack is meshed with the tooth groove; a sealing sheet is provided at the lower inner side of the sealing shell, and the end of the sealing sheet close to the rotating rod is bent downward and the bottom is connected to the rotating rod; a fixed sheet is provided at the lower side of the inner side of the sealing shell close to the rotating rod, and the fixed sheet is tightly fitted with the sealing sheet.

[0010] As an improvement of the above scheme, it also includes: a fixing ring, a fixing ring is provided at the bottom of the lower shell of the can, and the fixing ring is fitted with the preservation can; a sealing ring, a sealing ring is provided at the bottom of the fixing ring, and the sealing ring is fitted with the preservation can.

[0011] As an improvement of the above scheme, it also includes: fixing bars, which are arranged at the same height in the middle of the four inner walls of the preservation tank; and a supporting net, which is placed between the tops of the four fixing bars.

[0012] As an improvement of the above scheme, it also includes: a partition frame, a partition frame is provided on the inner side of the sealing shell and on the top of the sealing sheet, the partition frame and the sealing sheet together divide the sealing shell into a plurality of mutually isolated areas, and the area above the fixing sheet is connected to the area above the partition frame.

[0013] On the other hand, the present application also provides a production process of the instant fermented bean curd, which specifically comprises the following steps: S1, pre-fermentation: taking fresh bean curd with a water content of 65-75%, dividing it into blocks, and making the distance between two adjacent bean curd blocks 1.5-3.0 cm, and fermenting at 22-30° C. for 36-72 hours to obtain bean curd blanks; S2. Marinate: Soak the tofu in 50-65% volume concentration of liquor for 1-3 seconds and drain, then apply a thin layer of salt and MSG mixture and seal and marinate for 10-15 days; S3, flavor adjustment: according to the taste of the consumer, one or more seasonings such as various spices, chili powder, etc. are mixed and dissolved with rice vinegar as a solvent to prepare seasoning 1, and according to the taste of the consumer, one or more seasonings such as mustard, sweet noodle sauce, red yeast rice powder, and edible Chinese herbal medicine powder are mixed with rice milk as the main ingredient to prepare seasoning 2; S4, mixing: mix the simply marinated tofu in S2 into seasoning 1 and soak for 1-2 hours, then sequentially pass the tofu through seasoning 2 so that the surface of the tofu is evenly coated with a layer of seasoning 2; S5. Oil-sealed fermentation: Pile the mixed tofu into a storage tank, then introduce edible oil to cover the tofu, and seal and ferment at 20-30°C for 3-5 days to obtain flavored instant fermented bean curd.

[0014] The present invention has the following advantages: 1. The instant fermented bean curd of the present invention is simply seasoned through the pickling layer, and then the surface of the fermented bean curd is immersed in a first seasoning layer by soaking, and then the tofu blank is wrapped with rice milk mixed with other powder sauces to form a second seasoning layer, and the first seasoning layer is prevented from precipitating outwards while seasoning, and then oil sealing is carried out for secondary fermentation. During the whole process, users can choose to use different seasonings and different seasoning amounts according to their own ideas, and finally obtain instant fermented bean curd with different flavors.

[0015] 2. In the present invention, merchants can put the fermented bean curd base, seasoning one, seasoning two and cooking oil into three sealed shells of the storage tank and the lower shell of the can respectively and seal them for preservation. Users can control the types and quantities of seasoning one and seasoning two according to their own needs and ideas and make instant fermented bean curd according to the production method, and finally get the instant fermented bean curd they like. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the three-dimensional structure of the can of the present invention.

[0017] Figure 2 The figure is a three-dimensional structural schematic diagram of the can lower shell, the screw rod and the fixing plate of the present invention.

[0018] Figure 3 The figure is a schematic cross-sectional view of the three-dimensional structure of the can lower shell, the sealing sheet and the rotating rod of the present invention.

[0019] Figure 4 It is an enlarged view of point A of the present invention.

[0020] Figure 5 It is a schematic diagram of the three-dimensional structure of the screw rod, the limiting rod and the rotating rod of the present invention.

[0021] Figure 6 It is an exploded view of the three-dimensional structure of the sealing sheet and the fixing sheet of the present invention.

[0022] Figure 7 It is a partial three-dimensional structural schematic diagram of the preservation tank, sealing ring and support net of the present invention.

[0023] Figure 8 It is a schematic diagram of the three-dimensional structure of the sealing shell, the sealing sheet and the partition frame of the present invention.

[0024] Fig. 9 The figure is a schematic cross-sectional view of the three-dimensional structure of the instant fermented bean curd of the present invention.

[0025] Fig.10 It is a schematic diagram of the hierarchical structure of the instant fermented bean curd of the present invention.

[0026] Names of the numbers in the figure: 1. fermented bean curd block, 2. pickling layer, 3. first seasoning layer, 4. second seasoning layer, 5. oil sealing layer, 6. lower shell of can, 601. sealing shell, 602. slide groove, 603. screw rod, 6031. limiting rod, 604. moving seat, 605. rotating rod, 606. tooth groove, 607. rack, 608. sealing sheet, 609. fixing sheet, 7. upper shell of can, 8. preservation tank, 9. fixing ring, 10. sealing ring, 11. fixing strip, 12. supporting net, 13. partition frame. DETAILED DESCRIPTION

[0027] The above scheme is further described below in conjunction with specific examples. It should be understood that these examples are used to illustrate the present application and are not limited to the scope of the present application. The implementation conditions adopted in the examples can be further adjusted according to the conditions of the specific manufacturer, and the implementation conditions not specified are usually the conditions in conventional experiments.

[0028] Example 1 like Fig. 9 and Fig.10 As shown, the present invention provides an instant fermented bean curd, which specifically comprises: a fermented bean curd block 1, a pickling layer 2, a first seasoning layer 3, a second seasoning layer 4 and an oil sealing layer 5; The pickling layer 2 is wrapped around the surface of the fermented bean curd block 1 and is made of a mixture of salt and monosodium glutamate, and is used to preliminarily pickle the fermented bean curd; The liquid first seasoning layer 3 is wrapped on the surface of the pickling layer 2, and is made of rice vinegar mixed with one or more spices. The first seasoning layer 3 is a solution layer made by mixing and dissolving various spices, chili powder and seasonings with rice vinegar as a solvent. The paste-like second seasoning layer 4 is wrapped on the surface of the first seasoning layer 3, which is used for the convenience of users to set the pickling ingredients to pickle the fermented bean curd. The second seasoning layer 4 is mainly rice milk, mixed with one or more mustard, sweet noodle sauce, red yeast rice flour and edible Chinese herbal medicine powder to make a paste flavor layer. The oil seal layer 5 is wrapped around the surface of the second seasoning layer 4 to isolate the fermented bean curd block 1 from air.

[0029] The instant fermented bean curd of the present invention is given a basic base flavor by simply seasoning the pickled layer 2, and salt is used to inhibit the excessive growth of microorganisms in the subsequent first fermentation while precipitating moisture from the bean curd to make the bean curd hard. After the first fermentation is completed, the surface of the fermented bean curd is immersed in a layer of various flavor seasonings such as chili, spices and fruit extractants dissolved in a mixture using rice vinegar as a base to form a first seasoning layer 3. After the soaking is completed, the tofu blank is wrapped with rice slurry as a main component mixed with other powdered sauces to form a second seasoning layer 4. While seasoning, the first seasoning layer 3 is prevented from precipitating outwards, and then oil-sealed for secondary fermentation. Users can choose to use different seasonings and different seasoning amounts according to their own ideas, and finally obtain instant fermented bean curd with different flavors.

[0030] Example 2 The present invention also provides a canned food, such as Figures 1 to 6 As shown, the can is used to contain and preserve the instant fermented bean curd, and the can specifically includes a can lower shell 6, a can upper shell 7, a preservation tank 8, a sealing shell 601, a screw rod 603, a limiting rod 6031, a moving seat 604, a rotating rod 605, a rack 607, a sealing sheet 608 and a fixing sheet 609; The bottom of the can upper shell 7 is provided with a can lower shell 6, and the bottom of the can lower shell 6 is provided with a storage tank 8 in a clamping manner. The can lower shell 6 is composed of three stacked sealing shells 601, which are used for sealing and canning fermented bean curd, seasonings and edible oil. Among them, the lower part of the two lateral side walls inside the sealing shell 601 is provided with a slide groove 602, and the two slide grooves 602 of the unified sealing shell 601 are respectively rotatably provided with a screw rod 603 and a limit rod 6031, one end of the screw rod 603 penetrates the sealing shell 601 and the other end through which a polygonal depression is provided, and the limit rod 6031 and the screw rod 603 are both slidably provided with a moving seat 604, and the moving seat 604 is threadedly matched with the screw rod 603, and a rotating rod 605 is rotatably provided between the limit rod 6031 and the moving seat 604 on the screw rod 603, for controlling the rotating rod 605 to move in the sealing shell 601; The surface of the rotating rod 605 near the moving seat 604 is provided with tooth grooves 606 evenly spaced in an annular manner, and the top of the inner side of the slide groove 602 is provided with a rack 607 near the tooth groove 606, and the rack 607 is meshed with the tooth groove 606 to enable the rotating rod 605 to rotate when moving; Among them, a sealing sheet 608 is provided at the lower inner part of the sealing shell 601, and one end of the sealing sheet 608 close to the rotating rod 605 is bent downward and the bottom is connected to the rotating rod 605. A fixing sheet 609 is provided at the lower part of one side of the sealing shell 601 close to the rotating rod 605. The fixing sheet 609 fits tightly with the sealing sheet 608, and is used to openably seal and close the bottom of the sealing shell 601, and facilitate the sealing sheet 608 to be rotated and torn open by the rotating rod 605.

[0031] Exemplarily, when in use, the tofu blank that has been marinated for the first time is sealed and stored in the storage tank 8, and the seasoning 1 of the first seasoning layer 3 and the seasoning 2 of the second seasoning layer 4 are respectively arranged in the sealing shells 601 at the lower and middle parts of the lower shell 6 of the can, and the edible oil is arranged in the sealing shell 601 at the upper part of the lower shell 6 of the can, and each sealing shell 601 is isolated and sealed from each other by the sealing sheet 608 and the fixing sheet 609. When the user needs to prepare instant fermented bean curd, the user first removes the storage tank 8 from the lower shell 6 of the can, opens the storage tank 8 and then reinstalls it on the lower shell 6 of the can, and then the user uses a tool to control the positive rotation of the screw rod 603 of the sealing shell 601 at the lower part of the lower shell 6 of the can by using the polygonal depression of the screw rod 603. Initially, the rotating rod 605 is located directly below the fixing sheet 609. The rotation of the screw rod 603 drives the rotating rod 605 to move to the side away from the fixing sheet 609, and at the same time, the tooth groove 606 on the rotating rod 605 cooperates with the rack 607, and the rotating rod 60 5 is translated while rotating around the central axis, and one end of the sealing sheet 608 is connected to the rotating rod 605. The rotating rod 605 rotates to tear the sealing sheet 608 off the sealing shell 601 and wind it on the rotating rod 605, and moves to the side away from the fixed sheet 609. At this time, the seasoning of the first seasoning layer 3 in the sealing shell 601 enters the preservation tank 8 to infiltrate the tofu blank. After the infiltration is completed, the user uses a tool to control the polygonal depression of the screw rod 603 in the lower shell 6 of the can. The screw rod 603 of the sealing shell 601 at the bottom rotates forward, so that the seasoning 2 of the second seasoning layer 4 falls into the preservation tank 8. The user gently shakes the can to make the seasoning 2 wrap the soaked tofu. Finally, the user uses a tool to control the screw rod 603 of the sealing shell 601 on the upper part of the lower shell 6 of the can to rotate forward, so that the edible oil falls into the preservation tank 8, the tofu is oil-sealed and then fermented for the second time. After the secondary fermentation, the user removes the preservation tank 8 and can directly use the fermented bean curd.

[0032] like Figure 7 As shown, it specifically includes a fixing ring 9 and a sealing ring 10. The fixing ring 9 is provided at the bottom of the can lower shell 6, and the fixing ring 9 is fitted with the preservation tank 8. The sealing ring 10 is provided at the bottom of the fixing ring 9, and the sealing ring 10 is fitted with the preservation tank 8.

[0033] After the storage tank 8 is installed, the fixing ring 9 and the sealing ring 10 of the can lower shell 6 can fit tightly with the top of the storage tank 8 to maintain a seal, ensuring that air enters the storage tank 8 during the subsequent secondary fermentation.

[0034] like Figure 7 As shown, it specifically includes a fixing bar 11 and a supporting net 12 . The fixing bars 11 are arranged at the same height in the middle of the four inner side walls of the preservation tank 8 , and the supporting net 12 is placed between the tops of the four fixing bars 11 .

[0035] The fixing strips 11 in the storage tank 8 enable the support net 12 to be safely placed in the storage tank 8. When placing the tofu blanks, the tofu blanks can be divided into two layers and placed at the bottom of the storage tank 8 and the top of the support net 12 respectively, to ensure that the tofu blanks at the bottom of the stacked arrangement can be well soaked in the seasoning.

[0036] like Figure 8 As shown, a partition frame 13 is specifically included. The partition frame 13 is provided on the inner side of the sealing shell 601 and on the top of the sealing sheet 608. The partition frame 13 and the sealing sheet 608 together divide the sealing shell 601 into a plurality of mutually isolated areas. The area above the fixing sheet 609 is connected to the area above the partition frame 13.

[0037] The partition frame 13 in the sealed shell 601 can facilitate manufacturers to separate and store seasonings according to the type and quantity of seasonings. Users can control the distance that the screw rod 603 drives the rotating rod 605 to move according to their own taste, and then control the amount and type of seasonings falling into the storage tank 8, ultimately making it convenient for users to ferment and obtain the fermented bean curd they want.

[0038] Example 3 The present application also provides a production process, which is used to produce the instant fermented bean curd, and specifically comprises the following steps: S1. Pre-fermentation: Take fresh tofu with a water content of 65-75%, divide it into blocks, and make the distance between two adjacent tofu blocks 1.5-3.0 cm, ferment at 22-30° C. for 36-72 hours to obtain tofu blanks; S2. Marinate: Soak the tofu in 50-65% volume concentration of liquor for 1-3 seconds and drain, then apply a thin layer of salt and MSG mixture and seal and marinate for 10-15 days; S3, flavor adjustment: according to the taste of the consumer, one or more seasonings such as various spices, chili powder, etc. are mixed and dissolved with rice vinegar as a solvent to prepare seasoning 1, and according to the taste of the consumer, one or more seasonings such as mustard, sweet noodle sauce, red yeast rice powder, and edible Chinese herbal medicine powder are mixed with rice milk as the main ingredient to prepare seasoning 2; S4, mixing: mix the simply marinated tofu in S2 into seasoning 1 and soak for 1-2 hours, then sequentially pass the tofu through seasoning 2 so that the surface of the tofu is evenly coated with a layer of seasoning 2; S5, oil-sealed fermentation: the mixed tofu blocks are piled into a storage tank 8, and edible oil is introduced to cover the tofu blocks, and sealed and fermented at 20-30° C. for 3-5 days to obtain flavored instant fermented bean curd.

[0039] The above embodiments are only preferred embodiments of the present invention and are not intended to limit the scope of implementation of the present invention. Therefore, all equivalent changes made to the contents described in the claims of the present invention should be included in the scope of the claims of the present invention.

Claims

1. An instant fermented bean curd, comprising: A fermented bean curd block (1) and a pickling layer (2), wherein the fermented bean curd block (1) is coated with a pickling layer (2) made of a mixture of salt and monosodium glutamate; A first seasoning layer (3), wherein the pickling layer (2) is coated with a first liquid seasoning layer (3) containing various spices; A second seasoning layer (4), wherein the first seasoning layer (3) is coated with a paste-like second seasoning layer (4); The oil seal layer (5) is coated on the outer surface of the second seasoning layer (4).

2. The instant fermented bean curd as claimed in claim 1, characterized in that: The first seasoning layer (3) is a solution layer prepared by dissolving various spices, chili powder and one or more seasonings in a mixture using rice vinegar as a solvent.

3. The instant fermented bean curd as claimed in claim 2, characterized in that: The second seasoning layer (4) is a paste-like flavor layer made mainly of rice paste, mixed with one or more ingredients such as mustard, sweet bean paste, red yeast rice powder, and edible Chinese herbal medicine powder.

4. A canned food, characterized in that: The can is used to hold and preserve the instant fermented bean curd as claimed in any one of claims 1 to 3, and the can specifically comprises: A can lower shell (6), a can upper shell (7) and a storage tank (8), wherein the can lower shell (6) is provided at the bottom of the can upper shell (7), and the storage tank (8) is provided at the bottom of the can lower shell (6); Sealed shell (601), the can lower shell (6) is composed of three sealed shells (601); A screw rod (603) and a limit rod (6031); a slide groove (602) is provided at the lower portion of the inner side of the sealing shell (601); and a screw rod (603) and a limit rod (6031) are rotatably provided in two slide grooves (602) of the same sealing shell (601); A movable seat (604), a limit rod (6031) and a screw rod (603) are provided with the movable seat (604); A rotating rod (605) is provided between the rotating rod (605), the limiting rod (6031) and the moving seat (604) on the screw rod (603); A rack (607), a rack (607) is provided on the inner top of the slide groove (602); A sealing sheet (608), wherein the bottom of the sealing shell (601) is provided with a sealing sheet (608), and the bottom of one end of the sealing sheet (608) is connected to the rotating rod (605); A fixing plate (609) is provided on the sealing shell (601) at a position close to the rotating rod (605).

5. A canned food as claimed in claim 4, characterized in that include: A fixing ring (9), wherein the bottom of the can lower shell (6) is provided with a fixing ring (9), and the fixing ring (9) is fitted with the storage can (8); A sealing ring (10) is provided at the bottom of the fixing ring (9), and the sealing ring (10) is fitted to the storage tank (8).

6. A canned food as claimed in claim 5, characterized in that include: A fixing strip (11), wherein the fixing strips (11) are provided at the same height in the middle of the four inner side walls of the storage tank (8); A support net (12) is placed between the tops of the four fixing bars (11).

7. A canned food as claimed in claim 6, characterized in that include: A partition frame (13) is provided on the inner side of the sealing shell (601) and at the top of the sealing sheet (608). The partition frame (13) and the sealing sheet (608) together divide the inside of the sealing shell (601) into a plurality of mutually isolated areas. The area above the fixing sheet (609) is connected to the area above the partition frame (13).

8. A process for preparing instant fermented bean curd, based on the instant fermented bean curd according to any one of claims 1 to 3, characterized in that: The specific steps include: S1. Pre-fermentation: Take fresh tofu with a water content of 65-75%, divide it into blocks, and make the distance between two adjacent tofu blocks 1.5-3.0 cm, ferment at 22-30° C. for 36-72 hours to obtain tofu blanks; S2. Marinate: Soak the tofu in 50-65% volume concentration of liquor for 1-3 seconds and drain, then apply a thin layer of salt and MSG mixture and seal and marinate for 10-15 days; S3, flavor adjustment: according to the taste of the consumer, one or more seasonings such as various spices, chili powder, etc. are mixed and dissolved with rice vinegar as a solvent to prepare seasoning 1, and according to the taste of the consumer, one or more seasonings such as mustard, sweet noodle sauce, red yeast rice powder, and edible Chinese herbal medicine powder are mixed with rice milk as the main ingredient to prepare seasoning 2; S4, mixing: mix the simply marinated tofu in S2 into seasoning 1 and soak for 1-2 hours, then sequentially pass the tofu through seasoning 2 so that the surface of the tofu is evenly coated with a layer of seasoning 2; S5, oil-sealed fermentation: the mixed tofu blocks are piled into a storage tank (8), and edible oil is introduced to cover the tofu blocks. The tofu blocks are sealed and fermented at 20-30°C for 3-5 days to obtain flavored instant fermented bean curd.

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