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Production technology of chemical additive free fermented bean curd with long shelf life

A technology of chemical additives and production technology, which is applied in the field of fermented bean curd production technology, can solve the problem that the shelf life is only 12-18 months, and achieve the effect of extending the shelf life, prolonging the shelf life, and comfortable taste

Inactive Publication Date: 2013-03-06
XIUSHAN TIANYUAN BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of these fermented bean curds is that they have to use chemical additives for antisepsis, and the shelf life is generally only 12-18 months

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Precipitate 200kg of soybean milk cake water for 30 minutes, then pour 100kg of the precipitated cake water into a large tank, and at the same time take 20kg of sauerkraut water without salt and oil as sour soup mother juice and add it to the large tank for use after 24 o'clock.

[0014] Put pepper 1kg, anise 2kg, cumin 4kg, kaempferia 3kg, cinnamon 0.5kg, green punt 0.5kg, sweet grass 1kg, clove 1kg, amomum 1kg, white cardamom 1kg, dendrobium 3kg, dried ginger 10kg, woody 4kg, 21 kinds of raw materials such as Liu Jinu 2kg, Shichangpu 1kg, star anise 2kg, cinnamon 1kg, grass fruit 2kg, fish loach skewers 2kg, achyranthes bidentata 2kg, gale medicine 2kg were sieved to remove impurities, then washed with water, dried and crushed. Finally, mix and mix well to make spices, then cook soup according to the standard of 1kg of spices to make 5kg of soup, filter and serve as preserved spice soup for later use;

[0015] Select 100kg of high-quality soybeans that meet the hygien...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to a production process of fermented bean curd, in particular to a production process of fermented bean curd which does not contain chemical additives and can guarantee long-term quality. Background technique [0002] Fermented bean curd is a kind of secondary processed soy food. It is one of the traditional folk fermented foods in my country. It is made by fermenting tofu. The tofu milk production process is exquisite and rigorous, from material selection, grinding, filtration to shaping, drying, and mildewing. The produced fermented bean curd is smooth and soft in texture, delicious and fragrant, rich in nutrition, and it can increase appetite and help digestion. It is a food commonly used by people, and it is also a condiment for cooking. Fermented bean curd is produced all over our country. Although their appearance, shape and size are different, and their names and flavors are different due to different ingredients, their me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 石爱军
Owner XIUSHAN TIANYUAN BEAN PROD
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