787 results about "Soy cheese" patented technology

The invention discloses a preparation method of fermented bean curd, comprising the steps of primary fermentation, secondary fermentation and the like. Health-care traditional Chinese medicine components are added into the secondary fermentation assistant materials of the fermented bean curd. The prepared fermented bean curd has the advantages of unique taste, abundant nutrition, good benefit to the health and the like.

The invention discloses a method for producing fermented bean curd through multi-strain mixed fermentation. The method comprises the following steps of: (1) preparing raw fermented bean curd, namely preparing the raw fermented bean curd from soybean; (2) culturing bacteria at the early stage, namely inoculating mixed strains comprising mucor, Aspergillus oryzae and Aspergillus niger into the raw fermented bean curd to culture bacteria at the early stage to obtain the fermented bean curd blanks; (3) pickling by using salt, namely placing the fermented bean curd blanks obtained in the step (2) into a rubber box, scattering salt layer by layer, and pickling with the salt to prepare salty blanks; (4) fermenting at the later stage, namely placing the pickled fermented bean curd salty blanks into a bottle, inoculating flavor-increasing yeast into wine liquid of semifinished products, and fermenting at the later stage; and (5) obtaining the fermented bean curd. By the method, the flavor of the fermented bean curd products can be enriched and the fermenting period of the fermented bean curd is shortened.

The invention relates to a production technology of chemical additive free fermented bean curd with a long shelf life. The fermented bean curd is characterized by preparing bean curd jelly with a specially-produced sour soup on the basis of present technologies and curing a semi-finished product with specially-produced quality guaranteeing spice powder. The technology of the invention can make protein in the bean curd semi-finished product coagulate tightly, have strong cohesiveness and flexibility, thus extending the shelf life. Using the quality guaranteeing spice powder to cure the semi-finished product not only brings the fermented bean curd a unique flavor and comfortable mouthfeel, but also substantially extends the shelf life of the fermented bean curd. Without using gypsum, brine or coagulating agent as well as chemical preservative, potential hazards possibly resulted from using gypsum, brine, a coagulating agent or a chemical preservative can be avoided.

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

The invention provides a fermentation technology of low-salt fermented bean curd. The fermentation technology comprises the following steps: base preparing, inoculating and cultivating, spraying, pre-fermenting, hair-rubbing and pickling, and soup-filling. According to the technology, the bases are prepared by steam-boiling of soybean slurry; a mixed spore suspension of hair mould and Rhizopus oryzae is utilized in grafting; table salt is used for hair-rubbing and curing of the bean-curd white bases, wherein the weight of the table salt is 10-14% that of the bean-curd white bases; and alcohol with the alcoholicity being 16-20% is used for soup-filling. The fermented bean curd is prepared under multi-aspect coordinated actions, so that the prepared final products are small in individual difference and batch difference. The prepared low-salt fermented bean curd is good in appearance and taste and is not prone to deterioration.

A Mucor racemosus var chinensis M.H.C-7 (CCTCCM 201026) is disclosed. It can be used for preparing the fermented bean curd through inoculating it to raw bean curd, culturing at 25 deg.C and 93-97% of relative humidify for 40 hr, adding table salt, bottling, and fermenting at 30 deg.C or ordinary temp for 2-3 months. The resultant fermented bean curd has features of fine mass, delicious taste, and beautiful appearance.

A routine separation method is adopted for characteristic fermented bean products (fermented soya bean, soybean paste and fermented bean curd) having different sources in Hunan Province to obtain Mucor racemosus. The above strain is preserved in China General Microbiological Culture Collection Center on Jan. 10, 2014, and has a preservation number of CGMCC No.8700. The strain is suitable for producing fermented bean products in the specific environment of the Human province, shortens the fermentation time, improves the nutrition components and the production efficiency of products, ensures the controllability of the production process of the products, and reduces the risks of the products.

The invention discloses a process for preparing fermented bean curd, which comprises the following steps of: decontaminating soybeans; soaking the soybeans; grinding the soybeans; separating the soybeans; regrinding the soybeans; putting first soybean dregs obtained by the step C into a stirring pool; adding proper amount of three kinds of seriflux, and stirring the mixture into a paste; delivering the paste into a regrinder for regrinding; delivering the paste into a centrifuge for secondary centrifugation, and merging the milk and the first milk into fresh soybean milk; boiling the soybean milk; pointing the soybean milk; blanking; early fermenting; salting blanks; filling; later fermenting; and obtaining finished products. The process has the advantages of reducing residual protein in the bean dregs and having high product yield.

The invention discloses a method for preparing composite Sichuan fermented bean curd, which has the outstanding characteristic that: broad bean paste koji is added in the mixed fermentation process. The method comprises the following steps of: adding mucor and rhizopus chinentis for primary fermentation, adding aspergillus oryzae to prepare the broad bean paste koji, and adding auxiliary materials, yeast powder and lactobacillus powder for secondary fermentation. Compared with the conventional fermented bean curd product, the composite Sichuan fermented bean curd prepared by the method has the advantages that: the emulsifying degree of the fermented bean curd is greatly improved, and the product is red or red brown, has bright color and fine mouthfeel, and is delicious, faint scent and nopeculiar smell; meanwhile, sanitation indexes such as coliforms, aflatoxin B1 and the like are effectively controlled, nutrition indexes such as water-soluble protein, amino acid nitrogen and the like are obviously improved, the fermentation period of the product is obviously shortened, the fermented bean curd can be produced in high-temperature summer, and seasonal production is changed into annual production.

The invention relates to condiment sauce and particularly discloses hot pot condiment sauce. The hot pot condiment sauce takes sesame paste, peanut paste, fermented bean curd juice, monosodium glutamate, fermented flour sweet sauce, vinegar, leek flower sauce, white sugar, oyster sauce, light soy sauce, cooking wine, thick chili sauce, hoisin sauce, spices and seasoning oil as raw materials and then is prepared by adding water and uniformly agitating the components. The hotpot condiment sauce disclosed by the invention is simple to prepare and unique in taste, has the good effects of appetizing and seasoning; and the hotpot condiment sauce has comprehensive nutrition components, good aroma, taste and colors, can be stored for long time, can be used at any time and is good for stimulating the appetite of people.

The invention provides a preparation method for fibrinolytic fermented soya beans. The preparation method comprises the steps of activating strains, preparing a mucor seed solution; preparing a bacillus natto seed solution; processing soya beans; inoculating; culturing and after-ripening. Under the conditions that mucor and bacillus natto produced protease and bacillus natto produced plasmin are used as evaluation indexes, the mucor grows well after bacillus natto is inoculated; influence to protease content is not large; nattokinase activity in the obtained fermented soya beans can reach 823.51 U/g; and protease activity reaches 1983.91 U/g. By seeking optimum conditions for fermentation of the fermented soya beans, the time required by a conventional fermentation process for the fermented soya beans is greatly shortened without influencing the flavor of the fermented soya beans. At the same time, during an operation process, condition control is convenient, thereby facilitating production operations. The preparation method can finish co-fermentation of the bacillus natto and the mucor to the soya beans only by using an original production line of the fermented bean curd blanks, without increasing any equipment, thereby greatly saving production cost.

The invention discloses a fabrication process of multi-strain fermented bean curd, comprising the following steps: decontaminating soybean, soaking the soybean, grinding the soybean, separating, size boiling, pulping, sheet stamping, early-stage fermentation: inoculating hairy mould phase rhizopus when fermentation is carried out, pickling, canning: adding 2-4 g of aspergillus oryzae and 2-3 g of lactic acid bacteria when canning is carried out, later stage fermentation, obtaining the finished product. The fermented bean curd has the advantages of rich nutrition, effectively reduced residual protein in bean dregs and high casting yield.

The invention relates to a fungi flavor oil preserved bean curd, which is prepared by using a fermented bean curd as a base material, adding oil obtained by deep-frying edible fungi with edible vegetable oil into the base material, and adding chili powder, Chinese prickly ash, cooking salt, monosodium glutamate and distilled spirit, wherein the fungi flavor oil preserved bean curd comprises the following components in portion by weight: 1,000 portions of the fermented bean curd, 20 to 200 portions of the edible fungi, 200 to 400 portions of the edible vegetable oil, 20 to 200 portions of the chili powder, 1 to 6 portions of the Chinese prickly ash, 50 to 150 portions of the cooking salt, 1 to 20 portions of the monosodium glutamate, and 5 to 50 portions of the distilled spirit. In the preparation process, the chili powder, the cooking salt, the monosodium glutamate, the Chinese prickly ash and the distilled spirit are added into the oil obtained by deep-frying the edible fungi and are mixed evenly, and then the mixed oil is added into the fermented bean curd which is air-cured and sterilized to obtain the fungi flavor oil preserved bean curd. The fungi flavor oil preserved bean curd has the advantages of rich nutrition, delicious, tasty and refreshing flavor, and fresh and refreshing fungi flavor specific for the edible fungi.

The invention relates to curing food, in particular to a Pu'er tea fried fermented bean curd and a preparation method of the Pu'er tea fried fermented bean curd. The Pu'er tea fried fermented bean curd is prepared by the following ingredients, by weight, 100 parts of bean curds, 0.3-1.2 parts of Pu'er tea powder, 1-5 parts of Pu'er tea wine, 0.5-1.5 parts of acid papaya powder, 7-15 parts of salt, 2-5 parts of peppers, 2-7 parts of chilies and 3-7 parts of fresh ginger. The process is simple, the Pu'er tea powder and the Pu'er tea wine are added in the production process, and the Pu'er tea fried fermented bean curd prepared by the method is rich in tea fragrance, excellent in taste and high in nutritive value.

The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection andfreeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU/g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain ina traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.

The invention discloses a hot pot dipping sauce with a lobster flavor and a preparation method thereof. The invention discloses materials of the sauce and ratio of the materials. The invention also discloses the preparation method of the sauce. The preparation method comprises the steps of preprocessing lobster scraps taken as materials, hydrolyzing the lobster scraps by alkali protease and flavourzyme, concentrating to obtain flavor nutrition concentrated liquor; boiling the concentrated liquor, mixed sauce of halves of bean, sesame sauce, fermented bean curd and a plurality of spices to prepare a mixed sauce body; adding a food additive, and blending, homogenizing and sterilizing to prepare the hot pot dipping sauce with the lobster flavor. The hot pot dipping sauce condiment with the lobster flavor is prepared by enzymolysis and blending technologies, so that the problem of reutilization of waste in lobster processing industry can be solved; a novel preparation method of the condiment with the lobster flavor is developed; and the hot pot dipping sauce has positive significance on the promotion fast development of the lobster industry.

The invention relates to the field of a food processing technology, specifically to a production method of fermented bean curd. Chinese herbal medicines with health-care efficacy are added during the making process of bean curd. The Chinese herbal medicines used are health-care materials in daily diet for people. The produced fermented bean curd is delicious and has health-care efficacy of the Chinese herbal medicines. During pickling, vegetable leaves are used for wrapping. Vegetable leaves and fermented bean curd are well-mixed, thus guaranteeing taste of the fermented bean curd and prolonging shelf life of the fermented bean curd.

The invention relates to a process for preparing fermented bean curd powder. The process comprises the following steps of: vaccinating equivalent 0.1-0.3 percent pure racemomucor M.H.C-7CCTCCM 201026 subjected to enlargement culture and rhizopus oligosporus CGMCC 3.4392 and fermenting to form a mould billet; adding salt and Chinese rice wine, uniformly mixing and then vaccinating 0.2 percent activated Angel high-temperature-resistant active dry yeast; sealing for fermenting; pulverizing to form a viscous fluid and precooling; drying into freeze-drying powder in vacuum; and bottling and sealing to obtain the fermented bean curd powder. Ingredients can be added to the freeze-drying powder to be prepared into various seasoners which have the fermented bean curd flavor and different applications, and the freeze-drying powder can be widely applied to seasoners of potato chips, flour products, rice products, roasted meat products, and the like and can be also used as an ingredient of instant noodle seasoning bags. The fermented bean curd powder has the advantages of scientific process design and short process period, is particularly suitable for annual production and is obviously different from fermented bean curd products of other forms. The process can be used for realizing industrial continuous production and has the advantages of controllable process, stable quality and wide application and provides a feasible method for developing novel seasoners.

A recipe of a sweet Luosifen soup base is disclosed and belongs to the technical field of foods. The soup base is formed from 6-8 parts by weight of stone snails, 3-5 parts by weight of marrowbone, 1-3 parts by weight of sour bamboo shoots, 0.5-1.5 parts by weight of purple common perilla, 1-3 parts by weight of sand ginger, 1-3 parts by weight of Chinese star anise, 0.5-1.5 parts by weight of cassia bark, 0.5-1.5 parts by weight of fruit of caoguo, 0.1-0.3 part by weight of clove, 0.5-0.7 part by weight of dry hot pepper, 0.4-0.6 part by weight of pepper fruit, 0.5-1.5 parts by weight of bay leaves, 0.5-1.5 parts by weight of Chinese prickly ash, 0.5-1.5 parts by weight of Chinese wolfberry, 0.3-0.7 part by weight of licorice, 1-2 parts by weight of chrysanthemum flower, 1-3 parts by weight of garlic, 1-3 parts by weight of dry ginger, 0.5-1.5 parts by weight of fermented bean curd, 1-2 parts by weight of oyster sauce, 1-2 parts by weight of light soy sauce, 2-3 parts by weight of cooking wine, 1-2 parts by weight of chicken essence, 3-5 parts by weight of table salt, 10-20 parts by weight of vegetable oil and 50-60 parts by weight of clear water. The soup base is delicious in taste, and capable of beautifying, maintaining beauty, moistening the lung to relieve cough and effectively regulating body states.

The present invention discloses a method for making flavor snack food by using soybean cheese as main flavoring material. Said making method includes the following processes: according to flavoring requirements of product selecting soybean cheese flavoring material and making pretreatment, food raw material selection and pretreatment, regulating soybean cheese flavor, flavoring according to product variety, weighing, packaging, sterilizing, boxing and putting in storage.