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Fermented bean curd and making method thereof

A technology of fermented bean curd and a production method, applied in the field of food, can solve problems such as differences in production processes

Inactive Publication Date: 2016-11-23
贞丰县马氏丰味食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are a large number of fermented bean curds on the market. However, the tastes of different brands of fermented bean curd are quite different. On the one hand, the ratio is different, and on the other hand, there are differences in the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of fermented bean curd, comprises the following steps:

[0022] (1) Screening of raw materials: select 100kg of soybeans produced in the same year, with full grains, freshness, normal color, no peculiar smell, no mold, no pests and diseases, no pollution, and pesticide residues not exceeding the standard;

[0023] (2) Cleaning and soaking: Wash the soybeans obtained in step (1) with water and soak them in 640kg of water until the beans are swollen and do not show up on the water surface. The two petals are separated into flat plates with a small amount of air bubbles on the water surface, and the pH is about 7.0 , The soaking time is 6 hours in summer and about 12 in other times. Soaking should prevent the soaked soybean water from becoming sour due to high temperature, which is not good for extracting soybean protein. In summer, the temperature is high, and the water needs to be changed several times to lower the temperature;

[0024] (3) ...

Embodiment 2

[0030] A kind of preparation method of fermented bean curd, comprises the following steps:

[0031] (1) Screening of raw materials: Select 130kg of soybeans produced in the same year, with full grains, freshness, normal color, no peculiar smell, no mold, no pests and diseases, no pollution, and pesticide residues not exceeding the standard; (2) Cleaning and soaking: put the soybeans in step (1) ) The obtained soybeans were washed with clean water and then soaked in 520kg of water. After the soybeans swelled, they did not show up on the water surface. about. Soaking should prevent the soaked soybean water from becoming sour due to high temperature, which is not good for extracting soybean protein. In summer, the temperature is high, and the water needs to be changed several times to lower the temperature;

[0032] (3) Pulping: After the soaked soybeans are rinsed with clean water, they can be refined. Start the refiner, add soybeans and a certain proportion of water, generall...

Embodiment 3

[0038] A kind of preparation method of fermented bean curd, comprises the following steps:

[0039] (1) Screening of raw materials: Select 160kg of soybeans produced in the same year, with full grains, freshness, normal color, no peculiar smell, no mold, no pests and diseases, no pollution, and pesticide residues not exceeding the standard;

[0040] (2) Cleaning and soaking: Soak the soybeans obtained in step (1) with water and add 400kg of water until the beans are swollen and do not show up on the water surface. The two petals are separated into flat plates with a small amount of air bubbles on the water surface, and the pH is about 7.0 , The soaking time is 8 hours in summer, and about 8 hours in other times. Soaking should prevent the soaked soybean water from becoming sour due to high temperature, which is not good for extracting soybean protein. In summer, the temperature is high, and the water needs to be changed several times to lower the temperature;

[0041] (3) Pul...

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PUM

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Abstract

The invention discloses fermented bean curd and a making method thereof. The fermented bean curd is made from raw materials including, by weight, 100-160 parts of soybeans, 10-16 parts of wine, 7-11.2 parts of table salt, 5-8 parts of pepper, 2-3 parts of spice, 40-64 part of soup, 400-640 parts of water and 0.6-0.96 part of gypsum water via process of raw material selecting, washing, pulping, boiling, solidifying, forming, fermenting, pickling and the like. The fermented bean curd is healthy and delicious, special in taste, safe without additives, easy to take and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to fermented bean curd and a method for preparing the fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, moldy tofu, etc., is a soybean product fermented by microorganisms. The texture of fermented bean curd is delicate, mellow and delicious, delicious, rich in various trace elements needed by the human body, and it is a rare good food accompaniment. [0003] Fermented bean curd is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to "green recipes"; fermented bean curd in sauces such as "big block", "red spicy" and "rose" belong to "red recipes"; "sweet and spicy", "osmanthus", and "five spices" belong to "white recipes". . [0004] At present, there are a large number of fermented bean curds on the market. However, different brands of fermented bean c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 马锡勇
Owner 贞丰县马氏丰味食品有限责任公司
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