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Process for processing vegetable wrapped fermented bean curds

A processing technology and fermented bean curd technology, which is applied in the field of processing technology of vegetable-packed fermented bean curd, can solve problems such as monotonous and boring taste, and achieve the effects of fresh taste, extended shelf life and soft aftertaste.

Inactive Publication Date: 2012-10-03
李慈燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional fermented bean curd is made by inoculating tofu blocks and placing them in a dark place to ferment raw bacteria, then adding seasonings to pickle, and then fermenting in cans. This method tastes monotonous and boring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Clean the straw and dry it for later use; take 1kg of Chinese prickly ash, 2kg of hot pepper, 3kg of shredded ginger, and 1kg of star anise and sieve to remove impurities, then wash with water, dry in the air, crush, and then fully mix with 3kg of table salt for later use; The leaves are directly dried to 70% dry without washing, then soaked in mountain spring water for 2 hours, then washed, and then drained in a cool place; boil 30kg of mountain spring water, then add 0.6kg of eagle tea leaves, and boil the eagle tea with boiling water After 15 minutes, filter and get water; cut 50kg of fresh tofu into pieces to make tofu cubes, then put them in a boiling water pot and scald them slightly, remove and drain; then choose a dark and constant temperature culture room, first spread a layer of straw, and then spread a layer of straw. One layer of tofu blocks, another layer of straw, another layer of tofu blocks, and so on, and finally a layer of straw, then covered with cardb...

Embodiment 2

[0020] Clean the straw and dry it for later use; take 0.5kg of Chinese prickly ash, 1.2kg of hot pepper, 2kg of shredded ginger, and 0.75kg of star anise to sieve to remove impurities, then wash with water, dry in the air, crush, and then fully mix with 2kg of table salt for later use; The harvested vegetable leaves are directly dried to 70% dry without washing, and then soaked in mountain spring water for 2.5 hours, then washed, and then drained in a cool place; boil 20kg of mountain spring water, then put 0.5kg of eagle tea leaves, and rinse with boiling water Boil eagle tea for 15 minutes, then filter to get water; cut 35kg of fresh tofu into tofu cubes, then put it in a boiling water pot for a while, remove and drain; then choose a dark and constant temperature cultivation room, first spread a layer of straw, Spread another layer of tofu cubes, another layer of straw, and another layer of tofu cubes, repeat this process, and finally spread a layer of straw, then cover it wi...

Embodiment 3

[0022] Clean the straw and dry it for later use; take 1kg of Chinese prickly ash, 3kg of hot pepper, 5kg of shredded ginger, and 2kg of star anise and sieve to remove impurities, then wash with water, dry in the air, crush, and then fully mix with 5kg of table salt for later use; The leaves are directly dried to 70% dry without washing, then soaked in mountain spring water for 3 hours, then washed, and then drained in a cool place; boil 50kg of mountain spring water, then add 1.5kg of eagle tea leaves, and boil the eagle tea with boiling water After 15 minutes, filter and get water; cut 80kg of fresh tofu into tofu cubes, then put them into a boiling water pot to blanch slightly, remove and drain; then choose a dark and constant temperature cultivation room, first spread a layer of straw, and then spread a layer of straw. One layer of tofu blocks, another layer of straw, another layer of tofu blocks, and so on, and finally a layer of straw, then covered with cardboard or cardbo...

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PUM

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Abstract

The invention relates to a process for processing vegetable wrapped fermented bean curds. The process comprises the following eight processes of: preparing straw, preparing seasonings, preparing vegetable leaves, preparing hawk-tea, preparing bean curd blanks, culturing bacteria, pickling the blanks and putting the blanks into a jar. The process has the advantages that the bacteria are cultured by the isolation of the straw, so that mycelia grow uniformly at the periphery of the bean curd blanks; the bean curd blanks are disinfected and flavored with distilled spirits, and after the seasonings are added into the bean curd blanks, the bean curd blanks are wrapped by the vegetable leaves, so that each bean curd blank is fermented to produce taste in independent space; after being put into the jar, the bean curd blanks are poured into the hawk-tea to be soaked, so that the fermented bean curds have the flavor of the hawk-tea, the quality guarantee period also can be prolonged, and oil which is used at present is replaced. The fermented bean curds produced by the process are fresh in mouthfeel, tender, tasty and refreshing and tasteful in aftertaste, and the fragrance of the fermentedbean curds is refreshing.

Description

technical field [0001] The invention relates to a processing technology of bean products, in particular to a processing technology of fermented bean curd wrapped in vegetables. Background technique [0002] Tofu has a history of more than 2,000 years in my country, and is deeply loved by people in my country and the world. Up to now, there are different varieties and patterns, all with unique flavor, simple production process and convenient eating. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is suitable for both raw and cooked food, suitable for all ages, and is a good delicacy for health maintenance, sex improvement, and longevity. [0003] Through tofu, many foods can be derived, and fermented bean curd is one of them. 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 sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 秦敦康罗家祥
Owner 李慈燕
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