阅读说明：本技术 一种毛豆腐的加工工艺 (Processing technology of raw tofu ) 是由 乔风 于 2020-06-16 设计创作，主要内容包括：本发明公开了一种毛豆腐的加工工艺,该工艺步骤包括泡豆-碾豆-滤渣-烧浆-挑油皮-点卤-入模成型-发酵,该豆腐乳在传统以豆子作为原料制作豆腐乳的成分中,添加了西洋参成分,经过发酵形成与豆腐融合,西洋参具有补气养阴,清热生津功效,这使得传统豆腐乳在保持风味作为佐餐小食的同时,更兼具养生功效,且制作工艺更加纯天然,极大降低了人工有害物质的引入。(The invention discloses a processing technology of fermented bean curd, which comprises the steps of soaking beans, grinding the beans, filtering residues, burning slurry, gathering oil skin, marinating, molding in a mold, and fermenting.)

1. The processing technology of the raw bean curd is characterized by comprising the following processing steps:

(1) soaking the beans: selecting high-quality soybean mountain spring water, and soaking until the bean core turns white;

(2) grinding the beans: cleaning soaked soybeans, and grinding by using a traditional stone mill to obtain white slurry;

(3) filtering residues: adding hot water of 85-90 ℃ into the slurry, uniformly mixing, and filtering by using a 200-mesh and 300-mesh filter sieve to remove bean dregs to obtain soybean milk;

(4) and (3) slurry burning: putting the filtered soybean milk into an iron pot, and boiling the soybean milk by using firewood;

(5) oil skin picking: removing oil and fat in the soybean milk;

(6) pointing bittern: slowly pouring the acid water into the soybean milk, stirring uniformly, removing foam, standing and coagulating for 8-10min to obtain jellied bean curd;

(7) molding in a mold: pouring the beancurd jelly into a beancurd mold box paved with 300-mesh and 400-mesh filter cloth, pressing for 5-6 hours for forming, and dividing the beancurd into small blocks after forming;

(8) fermentation: uniformly spreading bean curd 2-3cm at equal intervals on bamboo cage, emulsifying, and allowing to grow fine white villus on the surface of bean curd to obtain the final product.

2. The processing process of fermented soybean curd according to claim 1, wherein the slurry is boiled for 10 minutes and then left to stand naturally in the step (4).

3. The processing technology of the fermented soybean curd according to claim 1, wherein the amount of the oil skin picked in the step (4) is strictly controlled, that is, one oil skin is picked out from 50 jin of soybean milk.

4. The processing process of fermented soybean curd according to claim 1, wherein the acid water in step (6) is water produced by making fermented soybean curd using gypsum in combination with spring water, and the fermented soybean curd is fermented after standing at 25 ℃ for 4 days until sour taste is produced, and the main components of the fermented soybean curd are mucor and yeast.

5. The processing technology of the fermented soybean curd according to claim 1, wherein the emulsification and fermentation in the step (8) are divided into three stages, and in the initial stage, the temperature is kept at 25 ℃ under ventilation, the humidity is 75%, and the fermentation time is 15 hours; in the middle stage, the temperature is controlled at 20 deg.C, the bean curd is left for 4 days, the color of the hair is white, and ventilation is finished when yellow hair spots appear on the surface of the bean curd; and in the later stage, the temperature is controlled to be 20 ℃, black spores on the hair of the bean curd are gradually increased, the color of the hair is gradually changed into yellow and gray, and when the surface of the bean curd is yellow, the fermentation of the bean curd is finished.

Technical Field

The invention relates to the field of bean products, in particular to a processing technology of raw tofu.

Background

The raw bean curd is prepared by growing a layer of white fuzz on the surface of the bean curd by an artificial fermentation method. The vegetable protein in the bean curd is converted into a plurality of amino acids after fermentation, so the bean curd has a very fresh taste after cooking and is a durable delicious dish.

At present, the raw bean curd is generally produced in an industrial standard mode, the yield is improved to a certain extent by the generation mode, but harmful components are introduced into the raw bean curd by various additives and mechanical devices, and the health of a human body is threatened. The flavor of the conventional raw bean curd is single, the main material is only bean curd which can be eaten only as a table food and does not have other functions, and the requirements of modern people who seek healthy life more and more cannot be met.

Disclosure of Invention

A processing technology of raw tofu comprises the following processing steps:

(1) soaking the beans: selecting high-quality soybean mountain spring water, and soaking until the bean core turns white;

(2) grinding the beans: cleaning soaked soybeans, and grinding by using a traditional stone mill to obtain white slurry;

(3) filtering residues: adding hot water of 85-90 ℃ into the slurry, uniformly mixing, and filtering by using a 200-mesh and 300-mesh filter sieve to remove bean dregs to obtain soybean milk;

(4) and (3) slurry burning: putting the filtered soybean milk into an iron pot, and boiling the soybean milk by using firewood;

(5) oil skin picking: removing oil and fat in the soybean milk;

(6) pointing bittern: slowly pouring acid water into soybean milk when the American ginseng bean is mixed and homogenized and naturally cooled to 80-85 ℃, uniformly stirring, removing foam, standing and solidifying for 8-10min to obtain beancurd jelly;

(7) molding in a mold: pouring the beancurd jelly into a beancurd mold box paved with 300-mesh and 400-mesh filter cloth, pressing for 5-6 hours for forming, and dividing the beancurd into small blocks after forming;

(8) fermentation: uniformly spreading bean curd 2-3cm at equal intervals on bamboo cage, emulsifying, and allowing to grow fine white villus on the surface of bean curd to obtain the final product.

Preferably, the American ginseng slurry specially prepared in the step (3) is thick slurry formed by crushing American ginseng, and the slurry is filtered by a 200-mesh and 300-mesh filter screen.

Preferably, the slurry fired in the step (4) is boiled for 10 minutes and then naturally stood.

Preferably, the quantity of the oil skin picked in the step (4) is strictly controlled, namely one oil skin is picked out from 50 jin of soybean milk.

Preferably, the acid water in step (6) is water produced by making the water bean curd by using gypsum and spring water, and the acid water is placed at 25 ℃ for 4 days until sour taste is produced, namely fermentation is completed, and the main components of the acid water are mucor and yeast.

Preferably, the emulsification fermentation in the step (8) is divided into three stages, wherein in the initial stage, the temperature is kept at 25 ℃ under ventilation, the humidity is kept at 75%, and the fermentation time is 15 h; in the middle stage, the temperature is controlled at 20 deg.C, the bean curd is left for 4 days, the color of the hair is white, and ventilation is finished when yellow hair spots appear on the surface of the bean curd; and in the later stage, the temperature is controlled to be 20 ℃, black spores on the hair of the bean curd are gradually increased, the color of the hair is gradually changed into yellow and gray, and when the surface of the bean curd is yellow, the fermentation of the bean curd is finished.

Has the advantages that: the invention provides a processing technology of fermented soybean curd, which comprises the steps of soaking soybeans, grinding the soybeans, filtering residues, burning slurry, selecting oil skins, marinating, molding, fermenting, wherein the fermented soybean curd is prepared by taking soybeans as a raw material in the traditional method, the preparation technology is more natural, and the introduction of artificial harmful substances is greatly reduced, the specially-made American ginseng slurry in the step (3) is thick slurry formed by crushing American ginseng, the slurry is filtered through a filter sieve with 300 meshes, the American ginseng has the effects of tonifying qi, nourishing yin, clearing heat and promoting fluid, can be used for qi deficiency and yin deficiency, internal heat, cough and asthma blood, deficiency and heat, tiredness, thirst and dry throat, the slurry burned in the step (4) is continuously boiled for 10 minutes and then naturally stands, the method can thoroughly cure the soybean milk, and the lipids which are conveniently separated out form the oil skins, the method comprises the following steps that (6) the quantity of picked oil skins is strictly controlled, namely one oil skin is picked out from 50 jin of soybean milk, on one hand, the oil skin in the soybean milk can be properly removed, on the other hand, the taste of the soybean milk is not influenced due to excessive oil skin removal, in the step (6), water generated when the water bean curd is made by gypsum and spring water is placed for 4 days at the temperature of 25 ℃ until sourness is generated, namely fermentation is completed, the main components of the water are mucor and saccharomycetes, the method can effectively form acid water for bittern, the mucor, the saccharomycetes and lactic acid bacteria in the water can ferment the bean curd and the American ginseng, so that the bean curd is converted into the fermented bean curd, and in the step (8), the emulsification fermentation is divided into three stages, the temperature is kept at 25 ℃, the humidity is 75%, and the fermentation time is 15 hours in; in the middle stage, the temperature is controlled at 20 deg.C, the bean curd is left for 4 days, the color of the hair is white, and ventilation is finished when yellow hair spots appear on the surface of the bean curd; and in the later stage, the temperature is controlled to be 20 ℃, black spores on the hair of the bean curd are gradually increased, the color of the hair is gradually changed into yellow and gray, and when the surface of the bean curd is yellow, the fermentation of the raw bean curd is finished, so that the method can effectively finish the fermentation production of the raw bean curd.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.