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Preparation method of fermented bean curd with purple perilla flavor

A technology of fermented bean curd and perilla soybean milk, which is applied in the field of condiments and production technology, can solve the problems of ineffective use of perilla meal and waste of resources, and achieve the improvement of growth and reproduction speed and enzyme production capacity, high degree of industrialization, and production conditions easy to control effects

Inactive Publication Date: 2015-02-18
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic and foreign focus on research and development of perilla oil products, the remaining large amount of perilla meal has not been effectively utilized, resulting in a huge waste of resources

Method used

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  • Preparation method of fermented bean curd with purple perilla flavor

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preparation example Construction

[0023] A kind of preparation method of perilla flavor fermented bean curd, such as figure 1 As shown, the production process is:

[0024] Maltose Lycium barbarum culture medium

[0025] 100g-150g of maltose, 1g-2g of wolfberry powder, 100mL of perilla soybean milk (perilla meal: soybean: water = 3-6:5-10:50-100 and filtered through 100-mesh gauze), 20g of agar, and 1000ml of water. When the pH is natural, it is divided into Erlenmeyer flasks (test tubes), stuffed with cotton plugs, and sterilized at 121°C for 25 minutes after bandaging.

[0026] Strain domestication

[0027] Mucor actinosa spore suspension 1 × 10 6 CFU / ml is irradiated under a 15w ultraviolet lamp, the irradiation distance is 20cm-30cm, and the time is 2min-6min. After irradiation, the spore suspension is gradiently diluted, and aseptically take 0.5ml-1ml for each dilution and transfer it to the maltose wolfberry strain culture medium plate Coating culture, culture at 28℃~32℃ for 72h~120h. Select the stra...

Embodiment 1

[0046] Soybean: perilla meal 7:3→add 30°C soft water to soak for 10 hours, the ratio of material to water is 1:2→the ratio of refined wet soybeans to water is 1:4→100 mesh gauze filter residue→heat at 100°C for 5min to cook pulp→the temperature of the slurry drops to Add plaster of paris at 80°C to make a slurry → squat for 15 minutes → squeeze to form a moisture content of 70% → cut into pieces (4㎝×4㎝×1.6㎝) → inoculate with 0.3% fungus Yazhi Mucor radiata → pre-ferment for 68 hours → put in an altar → pour Soup → post-fermentation 100d → finished product

[0047] Recipe for red square perilla-flavored bean curd and red koji brine: 3kg of red koji, 2kg of noodle koji, 3kg of dried perilla stem powder, 13kg of rice wine, soaked for 48-72 hours for 1,000 yuan, ground into a slurry and then added Rice wine 60kg, sugar 5kg. Add 150g of curved noodles, 20 perilla leaves, 150g of table salt, and 150g of shochu in order.

Embodiment 2

[0049] Soybean: perilla meal 2:1→add soft water at 30°C to soak for 8 hours, the ratio of material to water is 1:2.5→the ratio of refined wet soybeans to water is 1:3→100 mesh gauze filter residue→heat at 100°C for 5min to cook pulp→the temperature of the slurry drops to Add plaster of paris at 75°C to make a slurry → squat for 15 minutes → press to form a moisture content of 73% → cut into pieces (4㎝×4㎝×1.6㎝) → inoculate with 0.3% fungus Yazhi Mucor radiata → pre-ferment for 70 hours → put in an altar → fill Soup → post-fermentation 120d → finished product

[0050] Spicy perilla-flavored bean curd milk altar recipe: 1,000 pieces of red yeast rice 1kg, perilla stem powder 2kg, chili powder 1kg, 46-degree shochu 9kg, 12-degree wine 10kg, sugar 2kg, Galangal 0.20kg, Zanthoxylum bungeanum 0.1kg, Zanpi 0.04kg, Cinnamon 0.04kg. Add 150g of curved noodles, 20 perilla leaves, 150g of table salt, and 150g of shochu in order.

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Abstract

The invention relates to a preparation method of fermented bean curd with purple perilla flavor, belonging to the field of agriculture product processing technology. The preparation method comprises the steps of carrying out ultraviolet irradiation on actinomucor elegans strains, adding with purple perilla meal and lycium barbarum powder for habituated culture, manufacturing a bean curd base, fermenting in earlier stage and fermenting in later period; particularly, the preparation method comprises the following specific steps of soaking purple perilla meal and soybeans grinding, then carrying out residue filtering, solidifying, standing, squeezing and slicing to obtain the bean curd base; dipping the bean curd base into seed solution added with lycium barbarum powder to be inoculated, and then carrying out early-stage fermentation to form a blank; then carrying out later-stage fermentation on the blank and filling into a pot, then adding soup base to obtain the fermented bean curd with purple perilla flavor. According to the preparation method of the fermented bean curd with purple perilla flavor, purple perilla meal is added in the soybean raw material of the traditional fermented bean curd, the flavor of the traditional fermented bean curd taking the soybeans as raw materials is kept, the fermented bean curd also has the purple perilla flavor; the fermented bean curd is rich in alpha-linolenic acid and flavonoids, the nutrition value, the health value and the edible value of the fermented bean curd are improved, protein, residual perilla oil and functional ingredients in purple perilla meal can be effectively utilized and waste resources are effectively utilized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products and its production, and in particular relates to a condiment prepared from perilla meal as a raw material and a production process. Background technique [0002] Fermented bean curd is a traditional Chinese fermented food with a long history. There are a variety of fermented bean curd products with different flavors and characteristics in different regions of my country. It is a traditional food with high nutritional value and unique flavor, suitable for all ages, and it is also a commonly used condiment in dishes. Traditional fermented bean curd mainly uses soybeans as raw materials. [0003] Perilla (scientific name: Perilla frutescens (L.) Britt.), also known as Chisu, Red Su, Fragrant Su, etc., is an annual herb of the Lamiaceae Perilla genus. It is widely planted in my country and is a traditional medicinal and edible plant in my country. . The whole plant o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 张昕朱珠张传智田海娟张艳
Owner JILIN BUSINESS & TECH COLLEGE
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