Making method of fermented bean curd

Abstract

The invention relates to a making method of a fermented bean curd, in particular to a making technology of the fermented bean curd, which is simple to operate and convenient for home making, and the made fermented bean can be eaten after a short period and has unique flavor. The making method comprises the following steps of: 1, firstly washing a finished bean curd, and cutting into bean curd blocks with the square of about 3 centimeters and the thickness of about 6 millimeters; 2, soaking the cut and shaped bean curd blocks with 2% saline water, and placing into a steamer for steaming, shrinkage and sterilization; 3, placing the steamed bean curd blocks on a warm and lucifugal place for fermentation, wherein the temperature generally ranges from 20 DEG C to 25 DEG C, and white or yellow pilus (also called bean curd embryos) can grow on the surfaces of the bean curd blocks within fiver days; 4, filling the bean curd embryos with the white or yellow pilus growing on the surface into open tanks, splashing a saline water (with the proportion of 1:2) layer, a few peppercorn granules and rice wine or white wine on each bean curd embryo layer, and covering a seal; and fermenting again for 10 days to make the fermented bean curd. The prepared fermented bean curd has unique flavor and exquisite smell.

Description

technical field [0001] The invention relates to a method for preparing soybean products, in particular discloses a method for preparing fermented bean curd. Background technique [0002] There are many kinds of traditional fermented bean curd production methods, due to the different tastes in different parts of the country, the production techniques and ingredients of each region also have their own characteristics. However, most of the production processes are relatively complicated, the ingredients are also different, and the fermentation time is different. There are not many sufu production techniques that are suitable for home production, can be eaten in a short period of time, and have a unique flavor. Contents of the invention [0003] The method for making fermented bean curd mainly provides a fermented bean curd making technology which is simple in operation, convenient for home production, edible in a short time and unique in flavor. It mainly includes: shaping t...

AI Technical Summary

Problems solved by technology

However, most of the production processes are relatively complicated, the ingredients are also varied, and the length of fermentation is different. There are not many production techniques for fermented bean curd that are suitable for home production, can be eaten in a short period of time, and have a unique flavor.