Processing method of fermented bean curd by adding eagle tea

A processing method, the technology of eagle tea, is applied in the processing field of adding eagle tea to make fermented bean curd, which can solve the problems of complex production process, rare fermented bean curd production technology, and different fermentation time, so as to increase the taste and taste, and improve the fine flora Activation, nutrient-enriching effect

Inactive Publication Date: 2015-09-16
ENSHI PREFECTURE DIYIJIA INTPROP SERVICES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the production processes are relatively complicated, the ingredients are also varied, and the length of fermentation is different. There are not many production techniques for fermented bean curd that are suitable for home production, can be eaten in a short period of time, and have a unique flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of processing method that adds eagle tea to make fermented bean curd, is characterized in that comprising the following steps:

[0015] a. After the fresh leaves of Eagle Tea are washed and crushed, they are squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed original juice of Eagle Tea for later use;

[0016] b. Soybeans are washed and soaked in clean water at a temperature of 6°C for 24 hours. The soaked soybeans are added to a refiner for grinding according to the weight ratio of one part of soybeans to two parts of water to obtain raw soymilk;

[0017] c. Heat the raw material soymilk to boil, add 20% by weight of freshly squeezed eagle tea juice, stir evenly, cool naturally to 76°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice, solidified and formed, Nourish the brain for 10 minutes, slab the pulp, extract the yellow pulp water, and then press to form;

[0018] d. Inoculate the ferme...

Embodiment 2

[0019] Embodiment 2: a kind of processing method that adds eagle tea to make fermented bean curd, is characterized in that comprising the following steps:

[0020] a. After the fresh leaves of Eagle Tea are washed and crushed, they are squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed original juice of Eagle Tea for later use;

[0021] b. Soybeans are washed and soaked in clean water, the water temperature is 28°C, and the soaking time is 48 hours. The soaked soybeans are added to a refiner for grinding according to the weight ratio of one part of soybeans to two parts of water, and the raw material soy milk is obtained;

[0022] c. Heat the raw soymilk to boil, add 20% by weight of freshly squeezed eagle tea juice, stir evenly, cool naturally to 84°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice, solidified and formed, Raise the brain for 15 minutes, make pulp, extract the yellow pulp water, and then press to form...

Embodiment 3

[0024] Embodiment 3: a kind of processing method that adds eagle tea to make fermented bean curd, is characterized in that comprising the following steps:

[0025] a. After the fresh leaves of Eagle Tea are washed and crushed, they are squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed original juice of Eagle Tea for later use;

[0026] b. Soybeans are washed and soaked in clear water at a temperature of 18°C ​​for 36 hours. The soaked soybeans are added to a refiner for grinding according to the weight ratio of one part of soybeans to two parts of water to obtain raw soymilk;

[0027] c. Heat the raw material soymilk to boil, add 20% by weight of freshly squeezed eagle tea juice, stir evenly, cool naturally to 80°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice, solidified and formed, Raise the brain for 12 minutes, slab the pulp, extract the yellow pulp water, and then press to form;

[0028] d. Inoculate the ferm...

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PUM

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Abstract

The invention relates to a processing method of an eagle tea. The processing method of the fermented bean curd by adding the eagle tea is characterized by comprising the following steps of cleaning fresh eagle tea leaves, crushing the cleaned fresh eagle tea leaves, squeezing the juice from the crushed fresh eagle tea leaves, preparing soybean milk, preparing fermented bean curd and adding juice. According to the production status of the fermented bean curd, in order to improve the quality of the fermented bean curd, through exploration during many years, a brand new processing method of the fermented bean curd is invented. The fresh eagle tea leaves are adopted in the processing method, the eagle tea extract fermented bean curd is prepared through a scientific formula and modernized equipment, and the eagle tea extract fermented bean curd contains rich vitamins, carbohydrate, varied mineral substances and trace elements. The eagle tea extract fermented bean curd has the peculiar fragrance of the fermented bean curd and the peculiar fragrance of the eagle tea and is purely natural, chemical components are not added, the activation action of good microbial populations improves the mouth feel and the taste of the fermented bean curd, and the nutrition is enriched.

Description

technical field [0001] The invention relates to a processing method for making fermented bean curd by adding eagle tea. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 kinds of essential amino acids that cannot be synthesized by the human body, carotene and multivitamins, etc. Eating it regularly has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, and rheumatism. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the deficiencies of soybean bitternes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 吴定地
Owner ENSHI PREFECTURE DIYIJIA INTPROP SERVICES CO LTD
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