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Preparation method of fermented bean curds

A technology of fermented bean curd and white base, applied in food preparation, application, food science, etc., can solve the problems of poor taste, soft and supple fermented bean curd, etc., and achieve the effect of fresh fragrance and long aftertaste

Active Publication Date: 2012-01-18
JINSHI SHIBAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problems in the prior art that the mouthfeel is not good and the fermented bean curd is not soft enough, the present invention provides a new method for preparing fermented bean curd. The fermented bean curd prepared according to the present invention has a new taste and is soft and supple

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] 1. Blank production. Soak 1,000 kg of soybeans first, then grind them into soymilk, point the pulp to solidify, then pack and press, cool to 15°C, cut into blocks, inoculate and place cages, and carry out preliminary fermentation. The temperature is controlled at 15°C and the humidity is controlled at 90° to obtain Blank.

[0026] 2. Wrap the ingredients.

[0027] (1) 50g of the original pepper powder is roasted in oil, and ground into powder;

[0028] (2) 3g of minced meat, 1.5g of Chinese prickly ash, 1.5g of fennel, 2g of white coriander, stir-fried in a pot respectively, and then ground into powder;

[0029] (3) The powder in step (1) and the powder in step (2) are mixed with 60 g of salt and 5 g of monosodium glutamate for synthesis to obtain the seasoning.

[0030] (4) After rubbing the white billet, wrap it with the mixing material directly.

[0031] 3. Fermentation. The white base wrapped with the mixture is directly put into the container and fermented for...

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PUM

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Abstract

The invention provides a preparation method of fermented bean curds. The method comprises steps of bean curd preparing, flavoring coating and blending, fermenting, and the like. According to the invention, through precise controlling upon the temperature procedure, an over-oxidation phenomenon of fermented bean curd protease is avoided, and odor is prevented from appearing. Also, a special rich flavoring which promotes a reversed flavor is blended in the fermented bean curds, such that the fermented bean curd mouthfeel and flavor which are maintained for thousands of years are innovated, and a novel mouthfeel is created. The fermented bean curds have a refreshing primary fragrance, a rich and long lasting flavor, a delicious and spicy taste, and a long-lasting reversed flavor.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] At present, the production methods of fermented bean curd in my country can be simply classified into two methods, one is a liquid fermentation method, and the other is a solid state fermentation method. The liquid fermentation method has been the most common method since ancient times, and it is also the traditional method of producing fermented bean curd. It mainly reflects the tank-made soup filling method, which determines the pattern of fermented bean curd products, and the style is almost the same. It is difficult to innovate in the taste, and it has not been developed. The solid-state fermentation method is a new method, which abandons the disadvantages of complicated procedures, many links and large waste in the traditional production of fermented bean curd. After the fermentation of the white base is completed, the special solid raw material i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 李学知
Owner JINSHI SHIBAZI FOOD
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