阅读说明：本技术 一种霉豆腐的制备方法 (Preparation method of mildewed tofu ) 是由 戴建忠 于 2019-11-12 设计创作，主要内容包括：本发明提供一种霉豆腐的制备方法,包括豆腐的制备、豆腐切块、发酵调味、杀菌、包装得成品；其特征在于,所述发酵调味包括以下步骤：前发酵、浸酒、调味配料、装瓶封盖、后发酵；所述香辛料由以下重量份数的原料制成：辣椒20-30份、花椒3-8份、食盐2-6份、草果粉0.5-1.5、茴香粉0.5-2份、孜然粉0.5-1.8份、罗汉果0.3-1.1份；所述酸汤水由以下重量份数的原料制成：野生西红柿15-27份、青菜5-9份、野山椒2-6份、食盐1-3.5份、虎杖0.2-1.1份、水50-70份。本发明采用独特的发酵手段,配以制得调味料,使制得的霉豆腐风味独特,香味浓郁,软度适宜,口感好。(The invention provides a preparation method of fermented bean curd, which comprises the steps of preparing bean curd, cutting the bean curd into blocks, fermenting, seasoning, sterilizing and packaging to obtain a finished product; the method is characterized by comprising the following steps of: pre-fermentation, wine soaking, seasoning and batching, bottling, capping and post-fermentation; the spice is prepared from the following raw materials in parts by weight: 20-30 parts of hot pepper, 3-8 parts of pepper, 2-6 parts of salt, 0.5-1.5 parts of tsaoko powder, 0.5-2 parts of fennel powder, 0.5-1.8 parts of cumin powder and 0.3-1.1 parts of momordica grosvenori; the sour soup is prepared from the following raw materials in parts by weight: 15-27 parts of wild tomato, 5-9 parts of green vegetables, 2-6 parts of rod chilli, 1-3.5 parts of salt, 0.2-1.1 parts of giant knotweed and 50-70 parts of water. The invention adopts a unique fermentation means and is matched with the prepared seasoning, so that the prepared mildewed tofu has unique flavor, aromatic flavor, proper softness and good taste.)

1. A method for preparing fermented bean curd comprises preparing bean curd, cutting bean curd into pieces, fermenting, flavoring, sterilizing, and packaging to obtain final product; the method is characterized by comprising the following steps of:

pre-fermentation: boiling the cut bean curd with water, steaming for 5-11 min, placing on a fermentation rack, and fermenting at 6-10 deg.C and 55-65% air humidity for 7 days to obtain semi-finished product of fermented bean curd;

② soaking wine: soaking the semi-finished product of the fermented bean curd in 15-25 ° wine for 1-3 min, taking out, spreading and drying in the air for 5-10 min;

③ seasoning and proportioning: uniformly wrapping sufficient spices on the soaked semi-finished mildewed tofu after spreading and drying;

fourthly, bottling and sealing: putting the semi-finished product of the mildewed bean curd wrapped with the spices into a bottle, spraying 0.5-1.5ml of sour soup into the bottle, and sealing the bottle;

fifthly, after-fermentation: after the cover is sealed, the mixture is stacked on a fermentation frame and fermented for 2 to 5 days at the temperature of between 25 and 28 ℃;

the sterilization mode is as follows: and (4) sterilizing the bottle filled with the semi-finished product of the fermented bean curd by using steam in a steam sterilization pot.

2. The method for preparing a fermented bean curd according to claim 1, wherein: the spice is prepared from the following raw materials in parts by weight: 20-30 parts of hot pepper, 3-8 parts of pepper, 2-6 parts of salt, 0.5-1.5 parts of tsaoko powder, 0.5-2 parts of fennel powder, 0.5-1.8 parts of cumin powder and 0.3-1.1 parts of momordica grosvenori.

3. The method for preparing a fermented bean curd according to claim 2, wherein: the spice is prepared from the following raw materials in parts by weight: 26 parts of hot pepper, 5 parts of salt, 1.1 parts of tsaoko powder, 0.9 part of fennel powder, 1.5 parts of cumin powder and 0.6 part of momordica grosvenori.

4. The method for preparing a fermented bean curd according to claim 1, wherein: the sour soup is prepared from the following raw materials in parts by weight: 15-27 parts of wild tomato, 5-9 parts of green vegetables, 2-6 parts of rod chilli, 1-3.5 parts of salt, 0.2-1.1 parts of giant knotweed and 50-70 parts of water.

5. The method for preparing a fermented bean curd according to claim 4, wherein: the sour soup is prepared from the following raw materials in parts by weight: 20 parts of wild tomatoes, 8 parts of green vegetables, 5 parts of wild peppers, 2.5 parts of salt, 0.8 part of polygonum cuspidatum and 65 parts of water.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mildewed tofu.

Background

The mildewed tofu is folk food which flows for thousands of years in China, has special flavor when being eaten, is deeply favored by the Chinese, contains probiotics beneficial to human bodies, is beneficial to the human bodies when being eaten correctly, and can reduce cholesterol, blood pressure and blood fat, prevent osteoporosis and prevent senile dementia after being eaten; the method is obtained by mildewing the bean curd, and the method is also various due to different regions, but has some defects: if the fermentation time and temperature of the existing fermented bean curd are not controlled in place, the bean curd becomes erosive, and the due flavor of the fermented bean curd is completely lost; some mildewed tofu is also too dry to be made, and almost made dried tofu is inconvenient to eat.

Disclosure of Invention

In view of the above problems, the invention aims to provide a method for preparing mildewed tofu, which has strong fragrance, proper softness and good taste. The specific technical scheme is as follows:

a method for preparing fermented bean curd comprises preparing bean curd, cutting bean curd into pieces, fermenting, flavoring, sterilizing, and packaging to obtain final product; the method is characterized by comprising the following steps of:

pre-fermentation: boiling the cut bean curd with water, steaming for 5-11 min, placing on a fermentation rack, and fermenting at 6-10 deg.C and 55-65% air humidity for 7 days to obtain semi-finished product of fermented bean curd;

② soaking wine: soaking the semi-finished product of the fermented bean curd in 15-25 ° wine for 1-3 min, taking out, spreading and drying in the air for 5-10 min;

③ seasoning and proportioning: uniformly wrapping sufficient spices on the soaked semi-finished mildewed tofu after spreading and drying;

fourthly, bottling and sealing: putting the semi-finished product of the mildewed bean curd wrapped with the spices into a bottle, spraying 0.5-1.5ml of sour soup into the bottle, and sealing the bottle;

fifthly, after-fermentation: after the cover is sealed, the mixture is stacked on a fermentation frame and fermented for 2 to 5 days at the temperature of between 25 and 28 ℃;

the sterilization mode is as follows: and (4) sterilizing the bottle filled with the semi-finished product of the fermented bean curd by using steam in a steam sterilization pot.

Further, the spice is prepared from the following raw materials in parts by weight: 20-30 parts of hot pepper, 3-8 parts of pepper, 2-6 parts of salt, 0.5-1.5 parts of tsaoko powder, 0.5-2 parts of fennel powder, 0.5-1.8 parts of cumin powder and 0.3-1.1 parts of momordica grosvenori. Preferably, the spice is prepared from the following raw materials in parts by weight: 26 parts of hot pepper, 5 parts of salt, 1.1 parts of tsaoko powder, 0.9 part of fennel powder, 1.5 parts of cumin powder and 0.6 part of momordica grosvenori.

Further, the sour soup is prepared from the following raw materials in parts by weight: 15-27 parts of wild tomato, 5-9 parts of green vegetables, 2-6 parts of rod chilli, 1-3.5 parts of salt, 0.2-1.1 parts of giant knotweed and 50-70 parts of water. Preferably, the sour soup is prepared from the following raw materials in parts by weight: 20 parts of wild tomatoes, 8 parts of green vegetables, 5 parts of wild peppers, 2.5 parts of salt, 0.8 part of polygonum cuspidatum and 65 parts of water.

The invention adopts a unique fermentation means and is matched with the prepared seasoning, and the prepared mildewed tofu has unique flavor, aromatic flavor, proper softness and good taste.

Detailed Description

The principles and features of this invention are described in further detail below with reference to examples, which are intended to be illustrative only and are not intended to limit the scope of the invention.