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Method for preparing plum flavored fermented bean curd

A production method and fermented bean curd technology, which are applied in the field of food processing, can solve the problems of wasting resources, polluting the environment, not being effectively utilized, and achieving the effects of reducing production costs and improving utilization.

Inactive Publication Date: 2019-11-22
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, in my country's green plum processing industry, most plum brine has not been effectively utilized, but is directly discharged into the environment, which not only wastes resources, but also pollutes the environment

Method used

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  • Method for preparing plum flavored fermented bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Such as figure 1 Shown in, the Meixiang fermented bean curd provided in the present embodiment and preparation method thereof, comprise the following steps:

[0035] (1) Take 2 kg of plum brine, filter it with a 100-mesh nylon filter cloth, and centrifuge at 4000 rpm to obtain clarified plum brine for later use; take 1 kg of clarified plum brine, concentrate until dry, and dry with hot air to obtain 220 g of plum salt.

[0036] (2) Take 1kg of fresh mature red pepper, remove the stalks, wash, dry, cut into 0.5cm below, put in a sealable fermentation jar, add 500g of the above-mentioned pretreated clarified plum brine, mix well, and seal at 25°C Ferment for 7 days and grind to obtain plum-flavored chili sauce with a salinity of 7.3%.

[0037] (3) Take 1 kg of plump soybeans, wash them and add 5 kg of tap water to soak for 8 hours, filter with a 100-mesh filter cloth after the first refining, add an appropriate amount of tap water to the bean dregs, then perform a second...

Embodiment 2

[0042] Such as figure 1 Shown in, the Meixiang fermented bean curd provided in the present embodiment and preparation method thereof, comprise the following steps:

[0043] (1) Take 2 kg of plum brine, filter it with a 100-mesh nylon filter cloth, and centrifuge at 4000 rpm to clarify the plum brine for later use. Take 1 kg of clarified plum brine, concentrate to dryness, and dry with hot air to obtain 220 g of plum salt.

[0044] (2) Take 1kg of fresh mature red pepper, remove the stalks, wash, dry, cut into 0.5cm below, put in a sealable fermentation jar, add 600g of the above-mentioned pretreated clarified plum brine, mix well, and seal at 25°C Ferment for 30 days and grind to obtain the plum-flavored chili sauce with a salinity of 8.3%.

[0045] (3) Take 1 kg of plump soybeans, wash them and add 5 kg of tap water to soak for 8 hours, filter with a 100-mesh filter cloth after the first refining, add an appropriate amount of tap water to the bean dregs, then perform a seco...

Embodiment 3

[0050] The plum-flavored fermented bean curd provided by the present embodiment and a preparation method thereof comprise the following steps:

[0051] (1) Take 2 kg of plum brine, filter it with a 100-mesh nylon filter cloth, and centrifuge at 4000 rpm to clarify the plum brine for later use. Take 1 kg of clarified plum brine, concentrate to dryness, and dry with hot air to obtain 220 g of plum salt.

[0052] (2) Take 1kg of fresh mature red pepper, remove the stalks, wash, dry, cut into 0.5cm below, put in a sealable fermentation jar, add 200g of the above-mentioned pretreated clarified plum brine, mix well, and seal at 25°C Ferment for 3 days, grind, obtain plum-flavored chili sauce, and its salinity is 3.7%.

[0053] (3) Take 1 kg of plump soybeans, wash them and add 5 kg of tap water to soak for 8 hours, filter with a 100-mesh filter cloth after the first refining, add an appropriate amount of tap water to the bean dregs, then perform a second refining and filtering, and...

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Abstract

The invention discloses a method for preparing plum flavored fermented bean curd, wherein the method includes the following steps: (1) taking plum marinade, pretreating, taking a part of the pre-treated plum marinade, and then concentrating and drying the plum marinade to obtain plum salt; (2) taking chili pepper, pretreating, adding the pre-treated plum marinade, pickling, fermenting and mincingto obtain a plum flavored chili pepper sauce; (3) taking soybean, soaking, grinding into soybean milk and boiling the soybean milk, pre-treating, solidifying with the plum marinade, squeezing, carrying out subsequent processing to obtain plum flavored bean curd, and inoculating and fermenting, to obtain fermented plum flavored bean curd blocks; and (4) mixing the plum salt with the plum flavored chili pepper sauce, alternately bottling with the fermented plum flavored bean curd blocks, making one layer be the fermented plum flavored bean curd blocks, making one layer be the mixture of the plumsalt with the plum flavored chili pepper sauce, sealing the top layer with the pre-treated plum marinade, and then fermenting and curing to obtain the plum flavored fermented bean curd. The method can make full use of the plum marinade, is environment-friendly, and reduces the production cost of the fermented bean curd; the prepared fermented bean curd is acidic, has a long shelf life, is rich inorganic acids and phenols of green plum, and has plum flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing plum-flavored fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, milk rot, moldy bean curd, etc., is a seasoning and tableware product made of soybeans as raw materials, water, salt, wine, etc., through grinding, blank making, culture, and fermentation. Traditional fermented soy products have a history of more than 1,500 years. Fermented bean curd is rich in protein, polypeptide and amino acid, among which the content of taste peptide is rich, and it also contains bioactive ingredients such as soybean isoflavone, which has acetylcholinesterase inhibitory activity. According to different production techniques and recipes of fermented bean curd, fermented bean curd can be divided into red square, white square and green square, but their amino acid composition is similar. According t...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 刘学铭林耀盛程镜蓉陈智毅张业辉张友胜王旭苹汪婧瑜杨春英
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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