Processing method of fermented bean curd

Abstract

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

Description

technical field [0001] The invention belongs to a processing method of bean products, in particular to a processing method of fermented bean curd. Background technique [0002] Red bean curd is a traditional fermented food. The processing method of folk workshops is to make soybeans into white bean curd, and then make it into bean curd milk germ material, which is fermented, mixed with seasoning, put in a jar and fermented. The whole process takes 60 days or so. The defects of this method are: 1. In the process of making white tofu, the coagulants used are mostly brine and gypsum, resulting in "there is a small poison in the tofu" (recorded in "Compendium of Materia Medica"); The pollution is serious, the hygienic index is difficult to reach the standard, and it is difficult to meet the health needs of consumers; 3. The quality of fermented bean curd is unstable, the shelf life is short, and the taste and color are unstable; 4. The production cycle is long and the cost is h...

AI Technical Summary

Problems solved by technology

The defects of this method are: 1. In the process of making white tofu, the coagulants used are mostly brine and gypsum, resulting in "there is little poison in tofu" (recorded in "Compendium of Materia Medica"); 2. In each link of processing, germs The pollution is serious, the hygiene index is difficult to meet the standards, and it is difficult to meet the health needs of consumers; 3. The quality of fermented bean curd is unstable, the shelf life is short, and the taste and color are unstable; 4. The production cycle is long and the cost is high