阅读说明：本技术 一种豆腐乳及其制作方法 (Fermented bean curd and preparation method thereof ) 是由 冯臣相 于 2021-09-13 设计创作，主要内容包括：本发明公开了一种豆腐乳,其由调料包覆豆腐块制成,调料包括食盐、辣椒面、生姜、大蒜、花椒、味精、高度白酒、白糖、橙子皮、生抽、香成。一种豆腐乳的制作方法,其包括以下过程：豆腐制作→切块→摆框→发酵→调料包覆→青菜叶包裹→装坛。本发明的优点：利用高山秋冬季季节性自然发酵,无添加剂,绿色健康,风味绝佳；采用晒焉巴青菜叶包裹,不仅能够保持豆腐乳的风味,且有青菜香味,提高口感,易保存,调味料附着力更强,不脱落,腌制更能入味至腐乳中心位置,口味更佳,所有调味料香味保存时间长不易挥发,且豆腐乳之间有隔离不会粘黏,方便取食；低温发酵使得发酵均匀透心,达到入口即化的口感；加入了橙子皮,增加色香味更具有食欲感。(The invention discloses fermented bean curd which is prepared by coating a fermented bean curd block with seasonings, wherein the seasonings comprise salt, chili powder, ginger, garlic, pepper, monosodium glutamate, high-alcohol-content white spirit, white sugar, orange peel, light soy sauce and spice. A method for preparing fermented bean curd comprises the following steps: bean curd making → cutting → placing frame → fermentation → seasoning coating → green vegetable leaf coating → loading in a jar. The invention has the advantages that: the method utilizes seasonal natural fermentation in high mountains, autumn and winter, has no additive, is green and healthy, and has excellent flavor; the pickled salted duck leaves are wrapped by the sun-dried salted duck leaves, so that the flavor of the fermented bean curd can be maintained, the flavor of the fermented bean curd is provided, the taste is improved, the fermented bean curd is easy to store, the seasoning has stronger adhesive force and does not fall off, the pickled salted duck leaves can be flavored to the central position of the fermented bean curd, the flavor is better, the flavor of all the seasonings is long in storage time and is not easy to volatilize, and the fermented bean curd is isolated and cannot be sticky, so that the fermented bean curd is convenient to take and eat; the fermentation is uniform and transparent at low temperature, so that the mouth feel of melting in the mouth is achieved; the orange peel is added, so that the color, the smell and the taste are improved, and the appetite is improved.)

1. A fermented bean curd is characterized in that: it is prepared by coating bean curd block with flavoring agent, wherein the flavoring agent comprises salt, chili powder, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, high-degree Chinese liquor, white sugar, pericarpium Citri sinensis, light soy sauce, and incense.

2. The fermented bean curd according to claim 1, wherein: the following raw materials by weight are used for each 2500g of the bean curd block: 350g of edible salt, 300g of chili powder, 280g of chili powder, 150g of ginger, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel, 10-20g of light soy sauce and 10-15g of sesame oil.

3. A method for preparing fermented bean curd is characterized by comprising the following steps: the method comprises the following steps: bean curd making → cutting → placing frame → fermentation → seasoning coating → green vegetable leaf coating → loading in a jar.

4. The method for preparing fermented bean curd according to claim 1, wherein the method comprises the following steps: which comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into squares;

thirdly, neatly placing the bamboo strips in a frame with air holes;

step four, naturally fermenting for 10-20 days at the average temperature of less than or equal to 20 ℃ in 24 hours in an area with the altitude of more than 800 meters;

step five, preparing 350g of edible salt, 300g of chili powder, 280g of chili powder, 150g of ginger, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel, 10-20g of light soy sauce and 10-15g of sesame oil in advance, and coating all seasonings with the fermented bean curd;

step six, wrapping the bean curd blocks wrapped with the seasonings with green vegetable leaves;

seventhly, wrapping the green vegetable leaves, putting the wrapped green vegetable leaves in a container for 2-3 days, and then putting the green vegetable leaves into a pickle jar.

5. The method for making fermented bean curd according to claim 4, wherein the method comprises the following steps: which comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into small and large squares of 9cm in length, wherein the weight of the bean curd is 2500 g;

thirdly, the bean curd is placed in a plastic basket or a bamboo strip product frame with air holes or a frame paved with straws or straws in order, a layer of gauze is covered on the upper surface of the bean curd frame, and then the bean curd frame is placed on a shelf in a ventilated room;

step four, naturally fermenting for 10-20 days at the average temperature of less than or equal to 20 ℃ in 24 hours in an area with the altitude of more than 800 meters;

step five, preparing 350g of edible salt in advance, 300g of chili powder 280, 150g of ginger 120, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel 140, 10-20g of light soy sauce and 10-15g of sesame oil;

step six, wrapping the bean curd blocks wrapped with the seasonings with green vegetable leaves;

seventhly, wrapping the green vegetable leaves, putting the wrapped green vegetable leaves in a container for 2-3 days, and then putting the green vegetable leaves into a pickle jar, or a glass jar or a plastic jar, and putting the pickle jar or the glass jar or the plastic jar into a refrigerator for refrigeration.

6. The method for making fermented bean curd according to claim 4, wherein the method comprises the following steps: all seasonings were drained.

7. The method for making fermented bean curd according to claim 4, wherein the method comprises the following steps: and after the green vegetable leaves are washed, drying the green vegetable leaves in the air and drying the green vegetable leaves to be Yanba.

8. The method for making fermented bean curd according to claim 4, wherein the method comprises the following steps: the cotton gauze is suspended and does not contact bean curd.

Technical Field

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

Background

The food is a characteristic traditional folk food which flows for thousands of years in China, is deeply popular with common people in China and people in southeast Asia due to good taste and high nutrition, and is a durable delicious food. At present, various fermented bean curds on the market emerge endlessly, in order to prolong the shelf life and the storage time of the fermented bean curds, manufacturers often add preservatives into the fermented bean curds or store the fermented bean curds in a water-adding and sealing way of a ceramic jar, and the existing fermented bean curds are relatively complex in process, more in standardized processes and indexes which need to be controlled in industrial production, monotonous in taste, slightly insufficient in flavor characteristics, high in temperature during fermentation, easy to deteriorate, uneven in fermentation, good in outer layer fermentation and not fermented in the center.

Disclosure of Invention

The invention aims to solve the technical problem of providing fermented bean curd which is easy to store, simple in process, good in flavor and uniform in fermentation and a preparation method thereof.

The invention is realized by the following scheme: a fermented bean curd is prepared by coating fermented bean curd block with flavoring agent, wherein the flavoring agent comprises salt, chili powder, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, high-alcohol Chinese liquor, white sugar, pericarpium Citri sinensis, light soy sauce, and essence.

The following raw materials by weight are used for each 2500g of the bean curd block: 350g of edible salt, 300g of chili powder, 280g of chili powder, 150g of ginger, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel, 10-20g of light soy sauce and 10-15g of sesame oil.

A method for preparing fermented bean curd comprises the following steps: bean curd making → cutting → placing frame → fermentation → seasoning coating → green vegetable leaf coating → loading in a jar.

A preparation method of fermented bean curd comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into squares;

thirdly, neatly placing the bamboo strips in a frame with air holes;

step four, naturally fermenting for 10-20 days at the average temperature of less than or equal to 20 ℃ in 24 hours in an area with the altitude of more than 800 meters;

step five, preparing 350g of edible salt in advance, 300g of chili powder 280, 150g of ginger 120, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel 140, 10-20g of light soy sauce and 10-15g of sesame oil.

Step six, wrapping the bean curd blocks wrapped with the seasonings with green vegetable leaves;

seventhly, wrapping the green vegetable leaves, putting the wrapped green vegetable leaves in a container for 2-3 days, and then putting the green vegetable leaves into a pickle jar.

A preparation method of fermented bean curd comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into small and large squares of 9cm in length, wherein the weight of the bean curd is 2500 g;

thirdly, the bean curd is placed in a plastic basket or a bamboo strip product frame with air holes or a frame paved with straws or straws in order, a layer of gauze is covered on the upper surface of the bean curd frame, and then the bean curd frame is placed on a shelf in a ventilated room;

step four, naturally fermenting for 10-20 days at the average temperature of less than or equal to 20 ℃ in 24 hours in an area with the altitude of more than 800 meters;

step five, preparing 350g of edible salt in advance, 300g of chili powder 280, 150g of ginger 120, 30-50g of garlic, 15-25g of pepper, 2.5-3.5g of monosodium glutamate, 40-60g of high-alcohol-content white spirit, 10-25g of white sugar, 200g of orange peel 140, 10-20g of light soy sauce and 10-15g of sesame oil.

Step six, wrapping the bean curd blocks wrapped with the seasonings with green vegetable leaves;

seventhly, wrapping the green vegetable leaves, putting the wrapped green vegetable leaves in a container for 2-3 days, and then putting the green vegetable leaves into a pickle jar, or a glass jar or a plastic jar, and putting the pickle jar or the glass jar or the plastic jar into a refrigerator for refrigeration.

All seasonings were drained.

And after the green vegetable leaves are washed, drying the green vegetable leaves in the air and drying the green vegetable leaves to be Yanba.

The cotton gauze is suspended and does not contact bean curd.

The invention has the beneficial effects that:

1. the fermented bean curd disclosed by the invention is naturally fermented seasonally in autumn and winter in high mountains, has no additive or preservative, is green and healthy, and has excellent flavor;

2. the fermented bean curd is wrapped by the dried cabbage leaves, so that the flavor of the fermented bean curd can be maintained, the fermented bean curd has the flavor of the cabbage, the mouthfeel is improved, and the fermented bean curd is easy to store;

3. after each piece of fermented bean curd wrapped with the seasoning is wrapped by one green vegetable leaf, the seasoning has stronger adhesive force and does not fall off, the preserved fermented bean curd can be flavored to the central position of the fermented bean curd, the taste is better, the fragrance of all the seasonings is not easy to volatilize after being preserved for a long time, and the fermented bean curd is isolated from each other and cannot be adhered, so that the fermented bean curd is convenient to take;

4. the fermented bean curd is naturally fermented for 10-20 days at the average temperature of less than or equal to 20 ℃ for 24 hours in an area with the altitude of more than 800 meters, the fermented bean curd is fermented uniformly and thoroughly at low temperature, the mouth feel of the fermented bean curd is instantly melted in the mouth, and the lower the relative temperature, the longer the fermentation time, the more the mouth feel;

5. the orange peel is added into the fermented bean curd, and the orange peel contains the components of hesperidin, volatile oil, pectin, carotene and the like, so that the fermented bean curd is fresh and unique in taste, has the advantages of color, aroma and appetite increase and has the effects of promoting qi circulation, reducing phlegm, lowering adverse qi, helping digestion, harmonizing stomach, relieving health, killing fish and crab toxins and the like;

6. the whole preparation process of the fermented bean curd does not add water, the storage time is longer, and the prepared fermented bean curd can be stored in a refrigerator for freezing and can be eaten for a longer time.

Detailed Description

The present invention is further illustrated below, but the scope of the invention is not limited to the disclosure.

In the following description, for purposes of clarity, not all features of an actual implementation are described, well-known functions or constructions are not described in detail since they would obscure the invention with unnecessary detail, it being understood that in the development of any actual embodiment, numerous implementation details must be set forth in order to achieve the developer's specific goals, such as compliance with system-related and business-related constraints, changing from one implementation to another, and it being recognized that such development effort might be complex and time consuming, but would nevertheless be a routine undertaking for those of ordinary skill in the art.

Example 1: fermented bean curd is prepared by coating a seasoning on a fermented bean curd block, wherein the following raw materials are used for each 2500g of the fermented bean curd block by weight: 300g of salt, 280g of chili powder, 120g of ginger, 30g of garlic, 15g of pepper, 2.5g of monosodium glutamate, 40g of high-alcohol-content white spirit, 10g of white sugar, 140g of orange peel, 10g of light soy sauce and 10g of sesame oil, draining off water from the seasonings, putting all the seasonings in a container without water, uniformly stirring, putting the fermented bean curd in the mixed seasonings, and rolling to enable each side of the fermented bean curd to be stained with the seasonings.

A preparation method of fermented bean curd comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into small and large squares of 9cm in length, wherein the weight of the bean curd is 2500 g;

thirdly, the bean curd is placed in a plastic basket or a bamboo strip product frame with air holes or a frame paved with straws or straws in order, a layer of gauze is covered on the frame, the cotton gauze is suspended and does not contact bean curd, and then the frame containing the bean curd is placed on a shelf in a ventilated room;

step four, in the area with the altitude of more than 800 meters, naturally fermenting for 10 days at the average temperature of less than or equal to 20 ℃ for 24 hours, wherein the lower the relative temperature, the longer the fermentation time is, the more the taste is, the white downy mucor silks are on the surface of the bean curd, and the fermented bean curd is well fermented after the center is clamped by chopsticks and rotted;

preparing 300g of salt, 280g of chili powder, 120g of ginger, 30g of garlic, 15g of pepper, 2.5g of monosodium glutamate, 40g of high-alcohol-content white spirit, 10g of white sugar, 140g of orange peel, 10g of light soy sauce and 10g of sesame oil in advance, draining off water from the seasonings, putting all the seasonings into a container without water, uniformly stirring, putting the fermented bean curd into the mixed seasonings, and rolling to make each side of the fermented bean curd be stained with the seasonings;

step six, after the green vegetable leaves are cleaned in advance, drying the green vegetable leaves in the air and drying the green vegetable leaves to be Yanba, and wrapping the bean curd blocks wrapped with the seasonings with the green vegetable leaves which are dried to be Yanba;

seventhly, placing the packaged green vegetable leaves in a container for 3 days, and then putting the green vegetable leaves into a pickle jar, or putting a glass jar or a plastic jar into a refrigerator for refrigeration.

Example 2: fermented bean curd is prepared by coating a seasoning on a fermented bean curd block, wherein the following raw materials are used for each 2500g of the fermented bean curd block by weight: 350g of salt, 300g of chili powder, 150g of ginger, 50g of garlic, 25g of pepper, 3.5g of monosodium glutamate, 60g of high-alcohol-content white spirit, 25g of white sugar, 200g of orange peel, 20g of light soy sauce and 15g of sesame oil, draining off water from seasonings, putting all seasonings in a container without water, uniformly stirring, putting the fermented bean curd in the mixed seasonings, and rolling to enable each side of the fermented bean curd to be stained with the seasonings.

A preparation method of fermented bean curd comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into small and large squares of 9cm in length, wherein the weight of the bean curd is 2500 g;

thirdly, the bean curd is placed in a plastic basket or a bamboo strip product frame with air holes or a frame paved with straws or straws in order, a layer of gauze is covered on the frame, the cotton gauze is suspended and does not contact bean curd, and then the frame containing the bean curd is placed on a shelf in a ventilated room;

step four, in the area with the altitude of more than 800 meters, naturally fermenting for 20 days at the average temperature of less than or equal to 20 ℃ for 24 hours, wherein the lower the relative temperature, the longer the fermentation time is, the more the taste is, the white downy mucor silks are on the surface of the bean curd, and the fermented bean curd is well fermented after the center is clamped by chopsticks and rotted;

preparing 350g of salt, 300g of chili powder, 150g of ginger, 50g of garlic, 25g of pepper, 3.5g of monosodium glutamate, 60g of high-alcohol-content white spirit, 25g of white sugar, 200g of orange peel, 20g of light soy sauce and 15g of sesame oil in advance, draining off water from the seasonings, putting all the seasonings into a container without water, uniformly stirring, putting the fermented bean curd into the mixed seasonings, and rolling to make each side of the fermented bean curd be stained with the seasonings;

step six, after the green vegetable leaves are cleaned in advance, drying the green vegetable leaves in the air and drying the green vegetable leaves to be Yanba, and wrapping the bean curd blocks wrapped with the seasonings with the green vegetable leaves which are dried to be Yanba;

seventhly, placing the packaged green vegetable leaves in a container for 2 days, and then putting the green vegetable leaves into a pickle jar, or putting a glass jar or a plastic jar into a refrigerator for refrigeration.

Example 3: fermented bean curd is prepared by coating a seasoning on a fermented bean curd block, wherein the following raw materials are used for each 2500g of the fermented bean curd block by weight: 330g of salt, 290g of chili powder, 140g of ginger, 40g of garlic, 20g of pepper, 3g of monosodium glutamate, 50g of high-alcohol-content white spirit, 20g of white sugar, 170g of orange peel, 15g of light soy sauce and 12g of sesame oil, draining off water from the seasonings, putting all the seasonings in a container without water, uniformly stirring, putting the fermented bean curd in the stirred seasonings, and rolling to enable each side of the fermented bean curd to be stained with the seasonings.

A preparation method of fermented bean curd comprises the following steps:

step one, preparing the hard bean curd;

step two, cutting the bean curd into small and large squares of 9cm in length, wherein the weight of the bean curd is 2500 g;

thirdly, the bean curd is placed in a plastic basket or a bamboo strip product frame with air holes or a frame paved with straws or straws in order, a layer of gauze is covered on the frame, the cotton gauze is suspended and does not contact bean curd, and then the frame containing the bean curd is placed on a shelf in a ventilated room;

step four, in the area with the altitude of more than 800 meters, naturally fermenting for 15 days at the average temperature of less than or equal to 20 ℃ for 24 hours, wherein the lower the relative temperature, the longer the fermentation time is, the more the taste is, the white downy mucor silks are on the surface of the bean curd, and the fermented bean curd is well fermented after the center is clamped by chopsticks and rotted;

preparing 330g of salt, 290g of chili powder, 140g of ginger, 40g of garlic, 20g of pepper, 3g of monosodium glutamate, 50g of high-alcohol-content white spirit, 20g of white sugar, 170g of orange peel, 15g of light soy sauce and 12g of sesame oil in advance, draining off water from seasonings, putting all seasonings into a container without water, uniformly stirring, putting the fermented bean curd into the mixed seasonings, and rolling to make each side of the fermented bean curd stained with the seasonings;

step six, after the green vegetable leaves are cleaned in advance, drying the green vegetable leaves in the air and drying the green vegetable leaves to be Yanba, and wrapping the bean curd blocks wrapped with the seasonings with the green vegetable leaves which are dried to be Yanba;

seventhly, placing the packaged green vegetable leaves in a container for 3 days, and then putting the green vegetable leaves into a pickle jar, or putting a glass jar or a plastic jar into a refrigerator for refrigeration.

Although the invention has been described and illustrated in some detail, it should be understood that various modifications may be made to the described embodiments or equivalents may be substituted, as will be apparent to those skilled in the art, without departing from the spirit of the invention.