阅读说明：本技术 一种生姜豆豉腐乳及其制作方法 (Ginger fermented soya bean fermented bean and preparation method thereof ) 是由 柯乐芹 雷子阳 梁巧玲 李小荣 陈海燕 李伟荣 于 2018-09-10 设计创作，主要内容包括：本发明属于食品领域,具体涉及一种生姜豆豉腐乳及其制作方法。本发明利用酱油曲精制备的豆豉进行腐乳制作,同时配以新鲜生姜,开发了一种新型腐乳。该生姜豆豉腐乳制备的工艺过程包括生姜准备、制备曲粉、制作豆豉、制作豆腐咸坯、封瓶曝晒发酵、成熟等步骤。本发明通过研究腐乳酿造的复合调味新工艺,所开发的新型腐乳使各原料相互融合,相辅相成,增加了腐乳的营养价值同时也丰富腐乳口感的多样性。(The invention belongs to the field of food, and particularly relates to ginger fermented bean curd and a preparation method thereof. The invention relates to a novel fermented bean curd which is prepared by fermented soya beans prepared by soy sauce koji and matched with fresh ginger. The preparation process of the ginger fermented bean curd comprises the steps of ginger preparation, yeast powder preparation, fermented bean preparation, salted bean curd blank preparation, bottle sealing and solarization fermentation, ripening and the like. According to the invention, by researching the novel compound seasoning process for brewing the fermented bean curd, the developed novel fermented bean curd enables the raw materials to be fused with each other and supplement each other, so that the nutritional value of the fermented bean curd is increased, and the diversity of the mouthfeel of the fermented bean curd is enriched.)

1. The ginger fermented bean curd is characterized by being prepared from the following raw materials in percentage by weight: 25-35% of tender ginger, 8-12% of old ginger, 10-20% of fermented soya beans and 40-50% of salted bean curd blank.

2. The ginger fermented bean curd according to claim 1, wherein the ginger fermented bean curd is prepared from the following raw materials in percentage by weight: 30% of tender ginger, 10% of old ginger, 15% of fermented soya beans and 45% of salted bean curd blank.

3. The ginger fermented bean curd according to claim 1 or 2, wherein the preparation method of the ginger fermented bean curd comprises the following steps:

(1) preparing ginger: selecting fresh tender ginger, cleaning, airing for 1-2 h, cutting into sections, and adding salt to pickle overnight; selecting fresh old ginger, cleaning, airing surface moisture, and slicing;

(2) preparing yeast powder: mixing soy sauce koji and starch adjuvant at a certain proportion to obtain koji powder;

(3) preparing fermented soya beans: selecting high-quality broad beans, peeling and cleaning, soaking, steaming, cooling, adding yeast powder according to a proportion, and uniformly mixing; ventilating the broad beans inoculated with the yeast powder to prepare yeast until the inside and outside of the broad beans are yellow green;

(4) preparing a salted bean curd blank: draining water from bean curd, cutting into blocks, salting, and collecting the brine; exposing the bean curd in the sun in the daytime, withdrawing the bean curd blocks at night, immersing the bean curd blocks in the collected brine overnight, and repeatedly exposing the bean curd blocks in the sun for stewing until the bean curd is yellow and hard;

(5) sealing the bottle and fermenting: taking a clean container, filling fermented soya beans, salted bean curd blanks, tender ginger and old ginger into the container in layers, adding saline water to submerge the raw materials filled into the container, covering and sealing the container, and placing the container outdoors for solarization fermentation;

(6) and (3) maturing: fermenting the fermented bean curd to be basically mature, and after the fermented bean curd is qualified, finishing fermentation to obtain a finished product of the ginger fermented bean curd.

4. The method according to claim 3, wherein the amount of salt used in step (1) is 5% by mass of tender ginger.

5. The manufacturing method according to claim 3, wherein the mass ratio of soy sauce koji to the starchy auxiliary material in the step (2) is 1: 40-1: 50, and the mass ratio of koji powder to broad bean in the step (3) is 1: 3-1: 4.

6. The manufacturing method of claim 3, wherein the specific method for manufacturing fermented soybeans in the step (3) is as follows:

selecting high-quality broad beans, peeling and cleaning, soaking for 1-2 hours, steaming, cooling to 27-35 ℃, adding yeast powder, uniformly mixing, placing the inoculated broad beans on bamboo split discs, paving 1.0-2.5 kg of the broad beans on each disc, stacking the bamboo split discs in a fermentation room, covering wet cloth, culturing for 60-72 hours at 28 ℃, turning the discs up and down for 3-5 times according to the product temperature and the growth trend of the aspergillus during the period, opening the fermentation room for ventilation every 12 hours during the whole fermentation period, replenishing water in the space of the fermentation room after turning the discs for 36 hours of fermentation, starting opening the door to remove the cloth after fermenting for 36 hours, carrying out forced ventilation, and obtaining the mature fermented soya beans after the yeast becomes yellow green and has obvious spore growth.

7. The manufacturing method according to claim 3, wherein the step (4) is a specific method for manufacturing the salty blank of bean curd, and comprises the following steps:

selecting high-quality bean curd, draining, and cutting into bean curd blocks of 3 × 3 × 3 cm-4 × 4 × 4 cm; putting the cut bean curd blocks into salt grains, turning to make the surface fully adhered with the salt grains, putting the salt grains on a rice sieve in order and in a staggered way, and collecting bean curd brine exuded in the salt rolling process for later use; exposing the bean curd in the sun in the daytime, turning over bean curd blocks, taking back the bean curd at night, drying until the surface of the bean curd is dry and has a micro volume, and putting the bean curd into bean curd brine collected in a salt rolling process for standing overnight; and (4) placing the bean curd on a rice sieve for insolating the bean curd the next day, and repeatedly insolating the bean curd for stewing until the bean curd is yellow, the volume is obviously reduced, and the texture is hard, so that the salty blank of the bean curd is obtained.

8. The preparation method according to claim 3, wherein the concentration of the saline water in the step (5) is 3%, and the bottle-sealing fermentation time is 30-90 days.

Technical Field

The invention belongs to the field of food, and particularly relates to ginger fermented bean curd and a preparation method thereof.

Background

The fermented bean curd is also called fermented bean curd, is one of the traditional fermented soybean foods in China, has the nutritional value of soybeans, is rich in protein, linoleic acid and oleic acid, and has the characteristics of delicious taste, unique flavor, rich nutrition and the like. In China, the production places of the fermented bean curd are all over the whole country, and due to different consumption habits in various places, various characteristic traditional products and local famous special products are gradually formed, and the fermented bean curd is a red fermented bean curd, a green fermented bean curd, a white fermented bean curd, a sauce fermented bean curd, a flower-color fermented bean curd and the like, and can be used independently or used for cooking dishes with unique flavor. The brewing process of various fermented bean curds is similar and different, and the fermented bean curds are generally prepared by pre-fermentation, pickling and post-fermentation of a single strain of mucor or rhizopus. The differences between various fermented bean curds mainly comprise raw materials, auxiliary materials and formulas for preparing the fermented bean curds, brewing process, surface color, flavor and the like, wherein the flavor, appearance and texture of the finished fermented bean curds are key factors for determining the quality of the fermented bean curds.

Fermented soya bean, ancient called "YouShu", is another characteristic fermented bean product flavoring in China. The beans are generally cooked and then fermented by mucor, aspergillus or bacteria, and five major products of aspergillus oryzae type, rhizopus type, mucor type, bacterial type and neurospora type are used for seasoning. The fermented soybean is rich in protein, fat and carbohydrate, contains various amino acids required by human body, and also contains various mineral substances, vitamins and other nutrient substances, and has various physiological functions. The fermented soya beans increase appetite and promote absorption by virtue of the special aroma of the fermented soya beans, and can be used for seasoning and serving as a medicine. According to the traditional Chinese medicine, the fermented soya beans are mild in nature, sweet and slightly bitter in taste, have the effects of sweating, relieving exterior syndrome, clearing heat, promoting eruption, relieving epigastric distention, relieving restlessness, dispersing stagnation and detoxifying, and can be used for treating cold, headache, chest distress, vexation, vomiting, typhoid fever, cold and heat, food poisoning and other diseases.

The ginger is a plant with homology of medicine and food, contains carbohydrate, protein, multiple vitamins and mineral substances, also contains gingerol, zingerone, shogaol, gingerol and the like, has special fragrance and pungent taste, has the functions of relieving symptoms such as fatigue, hypodynamia, anorexia, insomnia, abdominal distension, abdominal pain and the like, strengthening the stomach, promoting appetite, perspiring, cooling, refreshing and the like, and has rich nutritional value.

At present, most of fermented bean curds sold in the market are more traditional three types, namely green formula, red formula and white formula, and are generally fermented by adopting single microorganism such as mucor or rhizopus, so that the fermented bean curds have the problems of insufficient nutrient components, single effect and monotonous taste.

Disclosure of Invention

The invention relates to fermented bean curd making by utilizing fermented soya beans prepared by soy sauce koji, and fresh ginger, aiming at developing novel fermented bean curd by researching a novel compound seasoning process for fermented bean curd brewing, developing soybean fermented health-care food with Chinese characteristics, and enriching the flavor and nutritional efficacy of the traditional fermented bean curd.

The invention aims to provide ginger fermented bean curd which is prepared from the following raw materials in percentage by weight: 25-35% of tender ginger, 8-12% of old ginger, 10-20% of fermented soya beans and 40-50% of salted bean curd blank.

Preferably, the ginger fermented soya bean fermented bean curd is prepared from the following raw materials in percentage by weight: 30% of tender ginger, 10% of old ginger, 15% of fermented soya beans and 45% of salted bean curd blank.

The invention also aims to provide a preparation method of the ginger fermented soya bean fermented bean curd.

Preferably, the preparation method of the ginger fermented bean curd comprises the following steps:

(1) preparing ginger: selecting fresh tender ginger, cleaning, airing for 1-2 h, cutting into sections, and adding salt to pickle overnight; selecting fresh old ginger, cleaning, airing surface moisture, and slicing;

(2) preparing yeast powder: mixing soy sauce koji and starch adjuvant at a certain proportion to obtain koji powder;

(3) preparing fermented soya beans: selecting high-quality broad beans, peeling and cleaning, soaking, steaming, cooling, adding yeast powder according to a proportion, and uniformly mixing; ventilating the broad beans inoculated with the yeast powder to prepare yeast until the inside and outside of the broad beans are yellow green;

(4) preparing a salted bean curd blank: draining water from bean curd, cutting into blocks, salting, and collecting the brine; exposing the bean curd in the sun in the daytime, withdrawing the bean curd blocks at night, immersing the bean curd blocks in the collected brine overnight, and repeatedly exposing the bean curd blocks in the sun for stewing until the bean curd is yellow and hard;

(5) sealing the bottle and fermenting: taking a clean container, filling fermented soya beans, salted bean curd blanks, tender ginger and old ginger into the container in layers, adding saline water to submerge the raw materials filled into the container, covering and sealing the container, and placing the container outdoors for solarization fermentation;

(6) and (3) maturing: fermenting the fermented bean curd to be basically mature, and after the fermented bean curd is qualified, finishing fermentation to obtain a finished product of the ginger fermented bean curd.

Preferably, the amount of the salt used in the step (1) is 5% of the mass of the tender ginger.

Preferably, the mass ratio of the soy sauce koji to the starch auxiliary materials in the step (2) is 1: 40-1: 50, and the mass ratio of the koji powder to the broad beans in the step (3) is 1: 3-1: 4.

As a preferable scheme, the method for making the fermented soya beans in the step (3) comprises the following specific steps:

selecting high-quality broad beans, peeling and cleaning, soaking for 1-2 hours, steaming, cooling to 27-35 ℃, adding yeast powder, uniformly mixing, placing the inoculated broad beans on bamboo split discs, paving 1.0-2.5 kg of the broad beans on each disc, stacking the bamboo split discs in a fermentation room, covering wet cloth, culturing for 60-72 hours at 28 ℃, turning the discs up and down for 3-5 times according to the product temperature and the growth trend of the aspergillus during the period, opening the fermentation room for ventilation every 12 hours during the whole fermentation period, replenishing water in the space of the fermentation room after turning the discs for 36 hours of fermentation, starting opening the door to remove the cloth after fermenting for 36 hours, carrying out forced ventilation, and obtaining the mature fermented soya beans after the yeast becomes yellow green and has obvious spore growth.

Preferably, the method for preparing the salty blanks of the bean curd in the step (4) comprises the following steps:

selecting high-quality bean curd, draining, and cutting into bean curd blocks of 3 × 3 × 3 cm-4 × 4 × 4 cm; putting the cut bean curd blocks into salt grains, turning to make the surface fully adhered with the salt grains, putting the salt grains on a rice sieve in order and in a staggered way, and collecting bean curd brine exuded in the salt rolling process for later use; exposing the bean curd in the sun in the daytime, turning over bean curd blocks, taking back the bean curd at night, drying until the surface of the bean curd is dry and has a micro volume, and putting the bean curd into bean curd brine collected in a salt rolling process for standing overnight; and (4) placing the bean curd on a rice sieve for insolating the bean curd the next day, and repeatedly insolating the bean curd for stewing until the bean curd is yellow, the volume is obviously reduced, and the texture is hard, so that the salty blank of the bean curd is obtained.

Preferably, in the step (5), the concentration of the saline water is 3%, and the bottle sealing fermentation time is 30-90 days.

After fermented for one month, the fermented soybean fermented bean curd can show slight red expansion of salty blanks of the bean curd. The fermented soya bean and ginger have obvious faint scent when the bottle is opened, the bean curd blocks are slightly twisted into mud, the texture is fine and smooth, the fermented soya bean and ginger leave fragrance after being eaten, and the fermented soya bean and ginger are tasty and refreshing and do not have strong spicy taste, so that the finished product is mature. The salty blank of the fermented bean curd with fermented soya beans has low water content, can be subjected to long-time after-fermentation, and is more aromatic and delicious after being placed for 1 year.

Advantageous effects：

(1) According to the invention, fermented soya beans prepared from soy sauce koji are matched with fresh ginger to prepare the fermented bean curd, and a sealed solarization manner is adopted for fermentation, so that the taste and the taste of the fermented bean curd are increased, and the flavor and the nutritional function of the traditional fermented bean curd are enriched.

(2) The soy sauce koji used in the invention contains aspergillus, yeast, lactobacillus and other microorganisms, wherein the aspergillus comprises aspergillus oryzae, aspergillus niger, sweet potato aspergillus and the like, the aspergillus secretes a large amount of enzyme systems for enzymolysis of proteins in bean curd, and the enzyme systems are fermented together with the yeast and the lactobacillus in the fermented bean curd after fermentation, so that the obtained fermented bean curd has more unique flavor, has obvious advantages compared with the conventional products, is especially obvious in sauce flavor, and has more exquisite, dry and soft mouthfeel.

(3) The salty blanks of the bean curd are repeatedly dried in the sun and marinated in the night, so that the water content is low, on one hand, the fermented bean curd has a more ideal appearance and is not easy to break, and the fermented bean curd is prevented from breaking and loosening or becoming fermented bean curd milk in the transportation process; on the other hand, the fermentation period is longer, the higher quality can be kept for a longer time, and the micro-fermentation can be kept for a long time, so that the more savory and mellow taste and fragrance can be obtained.

(4) The invention adopts the process of dehydration and fermentation, and the microorganism is added after the bean curd is dehydrated, so that the requirement of the fermentation process on the surrounding environment is reduced, and better convenience and possibility are provided for large-scale and industrialization.

Detailed Description

The present invention will be described in more detail with reference to examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.

In the invention, all parts and percentages are weight units, and all equipment, raw materials and the like can be purchased from the market or are commonly used in the industry, if not specified. Unless otherwise indicated, the examples employ methods that are within the ordinary skill in the art.

The soy sauce koji used in the invention is produced by Shanghai brewing factory.