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Production technology of cellared fermented bean curd

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

Inactive Publication Date: 2012-10-17
石爱军
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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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Embodiment Construction

[0020] The present invention will be further described below in conjunction with embodiment.

[0021] First make the sour soup, settle the soy milk and cake water for 30 minutes, then pour the upper layer of soy milk and cake water into the tank, then use salt-free and oil-free sauerkraut water as the sour soup mother juice and put it into the tank to acidify the soy milk and cake water The volume ratio of soy milk cake water to sour soup mother juice is 1:5. Within the time range of 22-24 hours of acidification of soy milk cake water, it can be used as sour soup for brain, and the sour soup that exceeds 30 hours is poured out and not used. Or store it as sour soup mother juice; soy milk cake water refers to the layering of soybean milk into hot water and tofu after precipitation, wherein the hot water is soybean milk cake water.

[0022] Then make spice powder, 1 point of pepper, 2 points of anise, 4 points of cumin, 3 points of kaempferen, 0.5 points of cinnamon, 0.5 points ...

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Abstract

The invention discloses a production technology of cellared fermented bean curd. The production technology comprises 14 steps of bean selection, bean soaking, bean grinding, bean milk filtration, bean milk boiling, bean milk pointing, shaping, dicing, cultivation, fermentation, pickling, bean milk preparation, canning and cellaring. When in the preparation of a bean curd blank, the sour soup is adopted for pointing jelly, thus the protein of the bean curd blank aggregates closely, the adhesion and flexibility are high, and the shelf life can be prolonged; in the preparation of the fermented bean curd, the blank is prickled by the quality-guaranteeing spice powder, thus the fermented bean curd has unique flavor and comfortable mouthfeel, and the shelf life of the fermented bean curd can be greatly prolonged; without gypsum, bittern, coagulator or any chemical preservative, the potential risk caused by the gypsum, bittern, coagulator or any chemical preservative is avoided; and since the fermented bean curd is cellared finally, the mouthfeel of the fermented bean curd can be greatly improved, and the shelf life is remarkably prolonged.

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 stored in a cellar. 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 methods are generally the same. The biggest disadvantage of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 石爱军
Owner 石爱军
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