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Preparation method of fermented bean curds

A fermented bean curd and temperature control technology, applied in food preparation, application, food science and other directions, can solve the problems of insufficient softness and softness of fermented bean curd, poor taste, etc., to achieve the effect of fresh fragrance, suitable fresh and spicy taste, and long aftertaste.

Active Publication Date: 2013-01-30
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
Comparison scheme
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 wrap and press, cool to 15°C, cut into blocks, inoculate and place cages, and carry out early fermentation. The temperature is controlled at 15°C and the humidity is controlled at 90% RH. Get blank.

[0026] 2. Wrap the ingredients.

[0027] (1) Roast 50g of raw chili powder with oil, and grind it into powder;

[0028] (2) Mix 3g of male diced with 1.5g of Zanthoxylum bungeanum, 1.5g of fennel with 2g of white coriander, stir-fry in a pot respectively, and then grind into powder;

[0029] (3) Combine the powder in step (1) and the powder in step (2) 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 3 months. ...

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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 Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 李学知
Owner JINSHI SHIBAZI FOOD
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