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Production process of eclipta prostrate and flos lonicerae fermented bean curd

A production process, the technology of honeysuckle, applied in the field of production process of channa sausage honeysuckle fermented bean curd, to achieve the effect of enhancing quality, improving utilization rate and improving taste

Inactive Publication Date: 2018-10-09
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

So far, there is no related report about Channa sausage honeysuckle fermented bean curd

Method used

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Effect test

Embodiment 1

[0017] A production process of channa sausage honeysuckle fermented bean curd, which is characterized in that it is produced through the steps of raw material pretreatment, enzyme treatment, paste mixing, making bean curd base, inoculation, cultivation, pickling, filling, inspection and storage, etc., said The fabrication process uses the following steps:

[0018] ①Raw material pretreatment: select fresh and complete snakehead sausage, honeysuckle, Potentilla, orchid herbs, mix 10kg of snakehead sausages, 5kg of honeysuckle, 1kg of Potentilla, and 1kg of orchid herbs evenly to prepare mixed raw materials After cleaning the mixed raw materials with clear water, carry out steam de-enzyming, the de-enzyming temperature is 129 ° C, and the de-enzyming time is 18s. After the de-enzyming, it is immediately spread to cool and dissipate heat, and 7.5 kg of 6% sodium ascorbate solution is added to the mixed raw materials after de-enzyming for beating. Prepare raw material slurry;

[0...

Embodiment 2

[0027] A production process of channa sausage honeysuckle fermented bean curd, which is characterized in that it is produced through the steps of raw material pretreatment, enzyme treatment, paste mixing, making bean curd base, inoculation, cultivation, pickling, filling, inspection and storage, etc., said The fabrication process uses the following steps:

[0028] ① Raw material pretreatment: select fresh and complete snakehead sausage, honeysuckle, wakame, weeping grass, yellow ox tea, take 10kg of snakehead sausage, 8kg of honeysuckle, 2kg of wakame, 1kg of weeping grass, 1kg of yellow ox tea After mixing evenly, the mixed raw material is prepared. After the mixed raw material is washed with clear water, it is steam-fixed. The temperature for finishing is 132° C., and the time for finishing is 25 seconds. % vitamin C solution for beating to obtain a raw material slurry;

[0029] ② Enzyme treatment: Add 0.04kg of pectinase, 0.06kg of hemicellulase, 0.03kg of glucoamylase, 0....

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Abstract

The invention relates to a production process of eclipta prostrate and flos lonicerae fermented bean curd. The eclipta prostrate and flos lonicerae fermented bean curd is prepared by the following steps: taking eclipta prostrate, flos lonicerae and soybean as main raw materials; preterating the raw materials; carrying out enzyme treatment and size mixing; producing a tofu blank; and inoculating,cultivating bacteria, pickling, filling, inspecting, storing and the like. According to the method, by carrying out steam enzyme deactivation treatment on the raw materials, astringency of the raw materials can be removed, fresh scent of the raw materials is retained, mouth feel of finished fermented bean curd is improved and the quality of the finished product fermented bean curd is enhanced; bymeans of complex enzyme treatment, precipitation of nutrients in the raw materials can be promoted and the utilization rate of the raw materials is improved; juice and residues in the raw materials are separated and are sequentially used, so that the utilization rate of the raw materials is further improved; and the varieties of fermented bean curd products are enriched, and the eclipta prostrateand flos lonicerae fermented bean curd is enabled to have excellent mouth feel, abundant nutrition and the effects of dispelling wind-heat, clearing toxins in blood and the like.

Description

technical field [0001] The invention relates to a production process of fermented bean curd, in particular to a production process of snakehead sausage honeysuckle fermented bean curd. Background technique [0002] Channa is a plant of the genus Channa in the Asteraceae family. Distributed in fields or roadsides, riversides, and all over the country in mainland China, it grows in areas with an altitude of 0 meters to 1900 meters, and has not yet been artificially introduced and cultivated. Nationwide widely distributed species. Common in field stalks, ditch streamside wetlands. The whole herb is used in medicine, which can astringe, stop bleeding, and nourish the liver and kidney. Topical treatment of plantar warts. [0003] Honeysuckle, also known as honeysuckle (scientific name: Lonicera japonica). The name "Honeysuckle" comes from "Compendium of Materia Medica". Because the honeysuckle flower is white at first, and then turns yellow, it is named honeysuckle. The med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/50
CPCA23C20/025
Inventor 汪保华郑玲方
Owner 芜湖市三山区绿色食品产业协会
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