Collybia albuminosa planting method and fried fermented bean curd thereof

Abstract

The invention discloses a termitomyces albuminosus planting method and oil fermented bean curds thereof, and the method comprises the following steps: selecting a chestnut tree forest which forms a forest and enters a harvesting period in Yunnan Yuxi Yimen county, and starting to plant fungus bags inoculated with termitomyces albuminosus strains in the chestnut tree forest from March to April every year; in the planting process, the interval between every two adjacent fungus bags after inoculation is 3-5 cm, after the fungus bags are planted, the fungus bags grow in the natural environment, manual intervention is not needed, fruiting bodies can be harvested within 45-55 days, the fruiting bodies are harvested once every one week from the initial harvesting, and 4-6 stubbles are harvested all the year round. According to the method, the land utilization rate can be increased, the yield of the black-skin termitomyces albuminosus can be increased, meanwhile, the obtained black-skin termitomyces albuminosus is added into the oil marinated bean curd, more umami substances can be released in fried termitomyces albuminosus oil after storage, the fresh and fragrant taste of the fermented bean curd is enhanced, meanwhile, the chewiness is improved, and a unique chewing taste is provided.

Description

Technical Field

[0001] The present application relates to the technical field of fermented bean curd production, and in particular to a method for planting Polygonum multiflorum and its fermented bean curd. Background Art

[0002] Chicken mushroom, also known as Altissima, is a precious edible mushroom, which is widely loved for its unique flavor and rich nutritional value. Altissima has many uses in cooking and is often used as soup, stir-fry, stew, etc. Its delicious taste and unique aroma make it the finishing touch of many dishes. In some places, Altissima is also used to make sauces or pickled foods, such as the black-skinned Altissima spicy sauce disclosed in CN201910190368.1; Altissima chicken bone ginseng and its production method disclosed in CN201510112159.7; Chicken mushroom has the effect of enhancing the flavor of dishes. The use of chicken mushrooms is huge. The existing chicken mushroom planting methods, such as the production of culture bags for planting chicken mushrooms and the method of artificially planting chicken mushrooms in CN201410684356.1, the chicken mushrooms obtained by this method are very sweet, the mushroom meat is very chewy, and the height of the chicken mushrooms can usually reach 22 to 26 cm, and the cap diameter can usually reach 10 to 15 cm; the culture bag used uses a mixture of chestnut branches and leaves as the matrix material. However, the method of planting chicken mushrooms has low land utilization rate, requires separate fields for planting, and the yield of chicken mushrooms is low.

[0003] Oil fermented bean curd is a traditional fermented bean product made from soybeans through soaking, grinding, boiling, blanking, fermentation, pickling and other processes. Its uniqueness lies in the addition of vegetable oil, such as rapeseed oil or tea oil, in the post-fermentation process after pickling to give it a richer aroma and delicate taste. Oil fermented bean curd can be used as a side dish with rice, steamed buns and other staple foods, or as a cooking seasoning to add a unique flavor to dishes. It is used in large quantities across the country.

[0004] The preparation of existing oil-curd mainly includes the steps of soaking soybeans, grinding, boiling, dotting, pressing, cutting, fermenting, pickling and post-fermentation. Since the raw materials used are relatively few, the taste of oil-curd is greatly affected by the raw materials and pickling formula, but there are few substances that can form umami, which makes the existing oil-curd easy to be salty and lack umami, affecting the edible taste of the oil-curd.

[0005] For example, the method for making chicken fir oil brine tofu disclosed in CN202410104593.X, which is secondary fermentation, uses purified strains and implants the oil of fried chicken fir into the pickling process of fermented bean curd, forming a unique aroma and taste, so that the chicken fir oil fermented bean curd (brine tofu) produced has a unique flavor with Yunnan characteristics, but the chicken fir material after squeezing is not added, and only the oil of fried chicken fir is used as the oil seal impregnation material of oil brine tofu, which cannot give full play to the freshness enhancement effect of chicken fir. At the same time, the soybeans used in the existing oil brine tofu are mostly commercially available products, in which the protein content is low, resulting in a decrease in the protein content after hydrolysis in the fermented bean curd after hydrolysis and fermentation, affecting the taste, and at the same time, the existing soybeans have a low pulping rate in the soy milk preparation link, affecting the tofu yield.

[0006] The information disclosed in the background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention

[0007] In response to the above technical problems, the present application provides a method for planting chicken mushrooms and its oil fermented bean curd. The method of planting chicken mushrooms under chestnut trees can improve land utilization rate and reduce the floor area occupied by chicken mushroom planting. At the same time, the suitable light under the chestnut tree is used to ensure good growth of the planted chicken mushrooms.

[0008] The present application provides a method for growing Fir-tree and its fermented bean curd, comprising the following steps:

[0009] In Yimen County, Yuxi City, Yunnan Province, mature chestnut forests that have entered the harvesting period were selected, and mushroom bags inoculated with black-skinned Alpinia raphanipes (scientific name: Oudemansiella raphanipes) were planted under the chestnut forests from March to April each year;

[0010] During planting, the spacing between the inoculated fungus bags is 3 to 5 cm between any two adjacent fungus bags. After planting, they grow in a natural environment without human intervention. The fruiting bodies can be harvested in 45 to 55 days. From the first harvest, the fruiting bodies are harvested every 1 week, and 4 to 6 crops are harvested throughout the year.

[0011] The annual yield per mu is 1.2 tons of black-skinned chicken mushroom.

[0012] Preferably, the planting environment is: the temperature in the natural environment is between 25 and 35°C, and the humidity in the natural environment specifically refers to the humidity changes in Yimen County, Yuxi, Yunnan in the past three years.

[0013] The chicken mushroom planted by adopting the above method has high yield, few diseases and insect pests, can reduce the occupation of cultivated land and improve land utilization rate.

[0014] Another aspect of the present application provides an oil-fermented bean curd, which is composed of: chicken mushrooms grown as described above, fermented bean curd blocks, and oil fried from the chicken mushrooms grown as described above.

[0015] By mixing the fermented fermented bean curd block with the chicken mushroom grown by the above method and mixing with the oil used for frying the chicken mushroom, the deliciousness of the fermented bean curd can be increased, the chewing taste can be increased, and the chicken mushroom can be fully utilized.

[0016] Preferably, the preparation of fermented fermented bean curd block comprises the following steps:

[0017] Soybeans are obtained by planting 4 rows of soybeans in the middle of 5 rows of corn in a corn field, and the soybeans planted are Zhongdou 57 type soybeans;

[0018] After washing the soybeans, soaking, grinding, and steaming, the soybeans are brine-cured at 56-58° C. and left to stand for 2 hours to obtain tofu pudding, which is then taken out and put into a mold for extrusion to obtain a large tofu block, which is then cut into a plurality of small tofu blocks for later use;

[0019] Small pieces of tofu are soaked in fermentation liquid, taken out and fermented at a constant temperature until hair grows on the surface, then dried in the sun, and salted. After washing the tofu pieces again, spices, white wine, and chili are added in a boiling oil machine, stirred evenly, and then bottled. Fermented fermented bean curd blocks are obtained by standing and soaking at room temperature for 3 months.

[0020] Preferably, the chicken mushroom processing process includes: harvesting the black-skinned chicken mushroom, sorting, scraping, washing, drying, and then frying at 180°C until the surface of the chicken mushroom turns yellow, taking out the fried chicken mushroom and crushing it, mixing the crushed chicken mushroom and fried chicken mushroom oil to obtain a mixture, adding the obtained mixture to a container that has been filled with fermented fermented bean curd blocks, and adding fried chicken mushroom oil until the liquid level of the fried chicken mushroom oil is 4 to 5 cm higher than the height of the solid material in the container, and storing it for 3 months to obtain a finished product.

[0021] Preferably, the crushed chicken fir and the fried chicken fir oil are mixed in a volume ratio of 1:5 between the chicken fir solids and the fried chicken fir oil to obtain a mixture.

[0022] Preferably, after the soybeans are soaked for 10 hours, the soybeans are ground and mixed at a solid-liquid ratio of 1:2, and then steamed at 100° C. for 10 minutes.

[0023] Preferably, after taking out the tofu brain, put it into a mold and extrude it at 52° C. for 18 hours; the soaking time of the tofu cubes in the fermentation liquid is 2 to 3 minutes.

[0024] Preferably, the tofu block has a size of 50*50 cm and a thickness of 2 cm; the constant temperature fermentation condition is fermentation at 26-30° C. for 48 hours.

[0025] Preferably, after the fermented tofu cubes are dried in the sun until the moisture content is reduced to 30-40%, salt is added; the amount of salt added is 3% of the total weight of the tofu cubes; and the tofu cubes are marinated for 12 hours after adding salt.

[0026] The beneficial effects of this application include:

[0027] 1) The method for planting chicken mushroom and its oil-fermented bean curd provided in the present application can improve land utilization rate and increase the yield of black-skinned chicken mushroom. At the same time, the obtained black-skinned chicken mushroom is added to the oil-fried bean curd, which can release more umami substances in the fried chicken mushroom oil after storage, thereby enhancing the fresh and fragrant taste of the bean curd, and at the same time increasing the chewiness, providing a unique chewing taste.

[0028] 2) The fermented bean curd provided in the present application is obtained by intercropping soybeans with corn, which can improve land utilization rate. At the same time, the soybeans of the Zhongdou 57 type are selected to increase the pulping ratio during pulping, increase the tofu yield, and realize full utilization of soybeans.

[0029] 3) The oil-fermented bean curd provided by the present application, the chicken mushroom oil-fermented bean curd provided by the present application is prepared by mixing fermented fermented bean curd blocks with crushed fried chicken mushrooms grown by the method, and then soaking the mixture in oil used to fry the chicken mushrooms, which can fully stimulate the freshness of the chicken mushroom pieces, improve the problem of excessive saltiness of the fermented bean curd blocks under existing fermentation conditions, and at the same time increase the chewing taste of the obtained oil-fermented bean curd, prolong the time the fermented bean curd blocks stay in the mouth, and facilitate the contact time and action time of the chicken mushroom pieces and the fermented bean curd blocks when eating, thereby stimulating the aroma and achieving a comprehensive improvement in the taste of the existing chicken mushroom oil-fern fermented bean curd. DETAILED DESCRIPTION

[0030] The present invention is further described in detail below in conjunction with the embodiments, but the present invention is not limited in any way. Any changes or improvements made based on the teachings of the present invention fall within the protection scope of the present invention.

[0031] Example

[0032] Unless otherwise specified, the materials and instruments used in the following examples were obtained from commercial channels; the detection methods used were all existing methods unless otherwise specified.

[0033] Example 1 Planting of black-skinned Fir

[0034] Select mature chestnut trees that have entered the harvesting cycle to plant black-skinned chicken fir (scientific name Oudemansiella raphanipes), and plant mushroom bags inoculated with black-skinned chicken fir species under chestnut trees in Yimen County, Yuxi, Yunnan from March to April every year. The mushroom bags used are prepared according to the formula and method disclosed in Example 1 of CN201410684356.1;

[0035] During planting, the spacing between any two adjacent mushroom bags after inoculation is 3 to 5 cm. After planting, the temperature in the natural environment is 25 to 35°C. The humidity in the natural environment refers to the humidity changes in Yimen County, Yuxi, Yunnan in the past three years.

[0036] It grows naturally without human intervention, and the fruiting bodies can be harvested in 45 to 55 days;

[0037] From the first harvest, the second batch of fruiting bodies that meet the harvesting requirements will grow on the planting bags every week, and 4 to 6 batches can be harvested throughout the year; after harvesting 4 to 6 batches, the bags are recovered and sown again in March or April of the following year; 4 to 6 batches can be harvested after sowing once;

[0038] Select one mu of chestnut forest, sow 600 mushroom bags under the forest according to the above operation, and after interplanting under one mu of chestnut forest, 1.2 tons of black-skinned chicken mushroom can be produced per year, which is a relatively high yield;

[0039] Example 2 Planting soybeans for fermented bean curd and preparing tofu blocks

[0040] From April to May every year, 5-row corn is interplanted with 4-row medium-sized soybeans of model 57. Soybeans are interplanted in the middle of corn. The various managements during the planting period are the same as those of existing soybeans. The management is carried out until the soybeans are harvested in August and September. The rest of the planting methods are the same as the existing methods and will not be repeated here.

[0041] The soybeans obtained from the planting are washed and soaked for 10 hours, then ground twice according to a solid-liquid ratio of 1:2, steamed at 100°C for 10 minutes, and then brine-cured at 56-58°C and allowed to stand for 2 hours to obtain tofu pudding. The tofu pudding is taken out at 52°C and put into a mold for extrusion for 18 hours to obtain a large tofu block of 50*50cm and 2cm in thickness, which is then cut into multiple small tofu blocks for later use.

[0042] The calculated soybean pulp yield of the Zhongdou 57 model is:

[0043] 1. Weigh the weight of soybeans used to make soy milk and record it as W beans.

[0044] 2. After making soy milk, weigh the weight of the soy milk and record it as W milk.

[0045] 3. Calculate the pulp yield: The formula is: pulp yield = W beans / W pulp × 100%;

[0046] Comparative Example 1

[0047] Commercially available Xiangnong 38 soybeans were planted in the same way and tofu was prepared in the same way;

[0048] The pulp yield of soybeans obtained in Example 2 is increased by 10% compared with that obtained in Comparative Example 1.

[0049] Embodiment 3 Production of Fir Oil Fermented Bean Curd

[0050] The black-skinned chicken mushrooms planted and harvested according to the method provided in Example 1 are sorted, scraped, cleaned, dried, and then fried at 180°C until the surface of the chicken mushrooms turns yellow. After partially fried chicken mushrooms are taken out and crushed, a mixture is obtained by adjusting the volume ratio of chicken mushrooms to frying oil to 1:5. The obtained mixture is added to a container filled with fermented fermented bean curd blocks, and frying oil is added until the frying oil level is 4 to 5 cm higher than the height of the solid material in the container. The finished product is obtained after storage for 3 months.

[0051] The fermented bean curd blocks used are the small tofu blocks obtained in Example 2, which are soaked in the fermentation bacteria liquid for 2 to 3 minutes, then taken out and put into a constant temperature fermentation room at a temperature of 26 to 30° C. for fermentation for 48 hours until hair grows on the surface, and then aired until the moisture content is reduced to 30 to 40%, and then 3% of the total weight of salt is added and marinated for 12 hours. After washing the tofu blocks again, spices, white wine, and chili are added in a boiling oil machine, stirred evenly, and then bottled. Each bottle has 140g of tofu blocks, and the tofu blocks are left to stand at room temperature for further soaking for 3 months.

[0052] The obtained oil-curd has a mellow and delicate taste, moderate saltiness, and a strong aroma of oil and spices. Depending on the added spices, the oil-curd may also have a spicy taste or other special flavors.

[0053] Test example

[0054] 10 tasters were selected to taste the fermented bean curd with chicken mushroom oil obtained in Example 3 and two types of commercially available fermented bean curd with chicken mushroom oil were randomly selected, and the tasting results were scored after tasting. The scoring criteria are as follows:

[0055] Table 1

[0056]

[0057] The results are as follows:

[0058] Table 2

[0059] Experimental subjects Umami Salty fragrance Chewing taste Total score The obtained fermented bean curd with chicken fir oil in Example 3 5 0 5 5 15 Commercially available chicken fir oil marinated tofu 0 5 0 0 5 Commercially available chicken fir oil marinated tofu 2 0 5 0 0 5

[0060] As can be seen from Table 2, the chicken mushroom oil fermented bean curd provided by the present application is prepared by mixing fermented fermented bean curd blocks with crushed fried chicken mushrooms grown by the method, and then soaking the mixture in oil used to fry the chicken mushrooms. This can fully stimulate the freshness of the chicken mushroom pieces, improve the problem of excessive saltiness of the fermented bean curd blocks under existing fermentation conditions, and at the same time increase the chewing texture of the obtained oil fermented bean curd, prolong the time the fermented bean curd blocks stay in the mouth, and facilitate the contact time and action time of the chicken mushroom pieces and the fermented bean curd blocks when eating, thereby stimulating the aroma and achieving a comprehensive improvement in the taste of the existing chicken mushroom oil fermented bean curd.

[0061] At the same time, soybeans grown by the method in Example 2 are used to prepare tofu. Since the protein content of this variety of soybeans is higher than that of existing soybeans, the content of flavoring protein can be increased during the contact between the fermented tofu blocks and the chicken mushroom pieces, thereby further enhancing the umami taste of the obtained oil-marinated tofu and reducing the saltiness.

[0062] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for planting Fir confusa, characterized in that: The following steps are involved: In Yimen County, Yuxi City, Yunnan Province, mature chestnut forests that have entered the harvesting period were selected, and mushroom bags inoculated with black-skinned Alpinia raphanipes (scientific name: Oudemansiella raphanipes) were planted under the chestnut forests from March to April each year; During planting, the spacing between the inoculated fungus bags is 3 to 5 cm between any two adjacent fungus bags. After planting, they grow in a natural environment without human intervention. The fruiting bodies can be harvested in 45 to 55 days. From the first harvest, the fruiting bodies are harvested every 1 week, and 4 to 6 crops are harvested throughout the year. The annual yield per mu is 1.2 tons of black-skinned chicken mushroom.

2. The method for planting Fir confusa according to claim 1, characterized in that: The planting environment is: the temperature in the natural environment is between 25 and 35 degrees Celsius, and the humidity in the natural environment refers to the humidity changes in Yimen County, Yuxi, Yunnan in the past three years.

3. A kind of oil-fermented bean curd, characterized in that: The invention comprises: the chicken mushroom planted according to the method of claim 1 or 2, fermented fermented bean curd blocks, and oil fried with the chicken mushroom planted according to the method of claim 1 or 2.

4. The oil-fermented bean curd according to claim 3, characterized in that: The preparation of fermented fermented bean curd block comprises the following steps: Soybeans are obtained by planting 4 rows of soybeans in the middle of 5 rows of corn in a corn field, and the soybeans planted are Zhongdou 57 type soybeans; After washing the soybeans, soaking, grinding, and steaming, the soybeans are brine-cured at 56-58° C. and left to stand for 2 hours to obtain tofu pudding, which is then taken out and put into a mold for extrusion to obtain a large tofu block, which is then cut into a plurality of small tofu blocks for later use; Small pieces of tofu are soaked in fermentation liquid, taken out and fermented at a constant temperature until hair grows on the surface, then dried in the sun, and salted. After washing the tofu pieces again, spices, white wine, and chili are added in a boiling oil machine, stirred evenly, and then bottled. Fermented fermented bean curd blocks are obtained by standing and soaking at room temperature for 3 months.

5. The oil-fermented bean curd according to claim 3, characterized in that: The chicken mushroom processing process comprises: collecting the black-skinned chicken mushroom, sorting, scraping the soil, washing, and drying, and then frying at 180°C until the surface of the chicken mushroom turns yellow, taking out the fried chicken mushroom and crushing it, mixing the crushed chicken mushroom and fried chicken mushroom oil to obtain a mixture, adding the obtained mixture into a container that has been filled with fermented fermented bean curd blocks, and adding fried chicken mushroom oil until the liquid level of the fried chicken mushroom oil is 4-5 cm higher than the height of solid materials in the container, and storing for 3 months to obtain a finished product.

6. The oil-fermented bean curd according to claim 3, characterized in that: The crushed chicken fir and the fried chicken fir oil are mixed in a volume ratio of 1:5 between the chicken fir solids and the fried chicken fir oil to obtain a mixture.

7. The oil-fermented bean curd according to claim 4, characterized in that: After soaking the soybeans for 10 h, the soybeans were ground in a solid-liquid ratio of 1:2 and then steamed at 100 °C for 10 min.

8. The oil-fermented bean curd according to claim 4, characterized in that: After taking out the tofu brain, put it into a mold and extrude it at 52°C for 18 hours; the soaking time of the tofu cubes in the fermentation liquid is 2 to 3 minutes.

9. The oil-fermented bean curd according to claim 4, characterized in that: The tofu block size is 50*50cm and the thickness is 2cm; the constant temperature fermentation condition is fermentation at 26-30°C for 48h.

10. The oil-fermented bean curd according to claim 4, characterized in that: The fermented tofu cubes are dried in the sun until the moisture content is reduced to 30-40%, and then salt is added; the amount of salt added is 3% of the total weight of the tofu cubes; and the tofu cubes are marinated for 12 hours after adding salt.

Images