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Fermented bean curd with unique flavor and manufacturing method thereof

A production method and fermented bean curd technology, applied in the field of soybean products, can solve problems such as low processing efficiency, and achieve the effects of simple and convenient production, broad market prospects and good taste.

Inactive Publication Date: 2014-10-22
陈腊保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because soybean products are rich in nutrition, various in variety and cheap in price, they have been deeply loved by the common people. However, the processing efficiency of existing soybean products is low, and some manufacturers In order to increase the flavor of soy products, many toxic substances are even added during the processing of soy products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the flavored fermented bean curd in the present embodiment comprises following raw material according to parts by weight: 100 parts of soybeans, 10 parts of cherries, 200 parts of wine with an alcohol mass percentage concentration of 16%, 10 parts of glutinous rice grains, koji 5.0 servings.

[0023] The preparation method of above-mentioned flavor fermented bean curd comprises the following steps:

[0024] (1) Making tofu milk base;

[0025] (2) Inoculate the prepared tofu milk base for early fermentation;

[0026] (3) Fermenting the filling completed after step (2).

[0027] The specific method of step (1) is:

[0028] (11) Put the soybeans weighed according to the parts by weight into clean water and soak for 5-6 hours, and the capacity of the required clean water is 4 times that of the soybeans;

[0029] (12) Grinding the soaked soybeans into soybean milk and filtering to remove the bean dregs;

[0030] (13) Boil the filtered soymilk for 1 minute,...

Embodiment 2

[0038] The flavored fermented bean curd of this embodiment includes the following raw materials in parts by weight: 150 parts of soybeans, 30 parts of cherries, 250 parts of wine with an alcohol mass percentage concentration of 16%, 15 parts of glutinous rice grains, and 5.5 parts of noodle koji.

[0039] The preparation method of the fermented bean curd in this implementation is the same as that in Example 1.

Embodiment 3

[0041] The flavored fermented bean curd of this embodiment includes the following raw materials in parts by weight: 130 parts of soybeans, 20 parts of cherries, 180 parts of wine with an alcohol mass percentage concentration of 16%, 12 parts of glutinous rice grains, and 5.3 parts of noodle koji.

[0042] The preparation method of the fermented bean curd in this implementation is the same as that in Example 1.

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PUM

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Abstract

The invention discloses a fermented bean curd with a unique flavor. The fermented bean curd comprises the following raw materials: soybean, cherry, wine with an alcohol mass percentage concentration of 16 %, glutinous rice vinasse, and yeast. The ingredients are abundant, the preparation is simple and convenient, the original flavor of soybean can be maximally preserved, at the same time cherry pulp is added and pickled with other raw materials together, and thus the fermented bean curd has a good taste, is suitable for all people, and has a vast market prospect.

Description

technical field [0001] The invention relates to a bean product, in particular to a flavored fermented bean curd and a preparation method thereof. Background technique [0002] Because soy products are rich in nutrition, various in variety and cheap in price, they have been deeply loved by the common people. However, the processing efficiency of the existing soy products is low. In, many toxic substances are added. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to solve the deficiencies in the prior art, to provide a flavored fermented bean curd and its preparation method. [0004] Technical solution: a flavored fermented bean curd of the present invention, the following raw materials are weighed in parts by weight: 100-150 parts of soybeans, 10-30 parts of cherries, 200-250 parts of wine with an alcohol mass percentage concentration of 16%, glutinous rice grains 10~15 parts, 5.0~5.5 parts of noodles. [0005] Further, 105-1...

Claims

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Application Information

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