Production method of preserved beancurd

Abstract

The invention relates to a method for preparing a preserved beancurd product, which belongs to the production field of the preserved beancurds. Primary fermentation and after fermentation are the key steps. The production process of the preserved beancurd comprises the following steps: soybean soaking, jordaning, filtering, warming, refiltration, defoaming, adding coagulant and blank forming, dicing, inoculating, primary fermentation, pickling, bottling, adding soup, covering and after fermentation. The raw materials of GMO free and green food are that protein contained in the soy bean is more than or equal to 38%, slag contained in the soy milk is less than or equal to 15%, crude protein contained in the bean dregs is less than or equal to 28%, and the final temperature of the soy milk in the final siruping tank of overflow tanks is more than or equal to 90 DEG C. When the jellied bean curd is 50%, turning over is carried out slowly and the flow rate of the coagulant is reduced, and when the jellied bean curd is 80%, turning over and the flow of the coagulant are stopped for standing statically; the squeezing is carried out at 8-10Mpa, the moisture content of white blank is 66-73%, the inoculation is carried out at the temperature of 40 DEG C, the primary fermentation is carried out for 36-48 hours and cages are exchanged for three times, and the first exchange, the second exchange and the third exchange are carried out respectively at the temperature of 23-28 DEG C, 22-26 DEG C and 18-22 DEG C. wherein, the relative humidity in the three exchanges are all 60%; pickling is carried out for 3-5 days, then after fermentation is carried out at the temperature of 15-30 DEG C for 45-60 days, and the finished product contains 3.5-18% of salt. The method of the invention can be used for preparing the preserved beancurd.

Description

technical field [0001] The production method of the fermented bean curd product of the present invention relates to the technical field of soybean product production; particularly relates to the technical field of soybean fermented product production; especially relates to the technical field of the production method of fermented bean curd product. Background technique [0002] For fermented bean curd products, there are large sauce fermented bean curd, mildew fermented bean curd, sweet and spicy fermented bean curd, sweet-scented osmanthus fermented bean curd, stinky fermented bean curd...etc. There are many kinds, but their production methods are basically the same; in terms of the above, their common shortcomings, defects and drawbacks are: the production process is traditional and primitive, and they all use large ponds for pickling, large pond fermentation, or one-time pre-fermentation, Or adopt one-time post-fermentation. At the same time, there is no fermented bean cu...

AI Technical Summary

Problems solved by technology

[0002] For fermented bean curd products, there are large sauce fermented bean curd, mildew fermented bean curd, sweet and spicy fermented bean curd, sweet-scented osmanthus fermented bean curd, stinky fermented bean curd...etc. There are many kinds, but their production methods are basically the same; in terms of the above, their common shortcomings, defects and drawbacks are: the production process is traditional and primitive, and they all use large ponds for pickling, large pond fermentation, or one-time pre-fermentation, Or adopt one-time post-fermentation. At the same time, there is no fermented bean curd that can not only meet the different needs of consumers but also meet the needs of different consumers, can adapt to special groups and can adapt to the general population, not only possesses the required product grades but also caters to the needs of different consumers. Popular product grades can not only meet the special phased production supply but also continue the ordinary long-term production supply

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