阅读说明：本技术 一种豆腐乳生产加工方法 (Production and processing method of fermented bean curd ) 是由 武焱阳 武曙阳 于 2020-11-27 设计创作，主要内容包括：本发明公开了一种豆腐乳生产加工方法,包括将豆腐坯蒸熟,切成均匀大小的豆腐块,待其冷却后在豆腐块六个表面接种毛霉菌；将所述豆腐块平放在干净、湿润的容器上,容器放置于恒温、无菌环境中发酵2~3天,让豆腐块长出毛霉；发酵后自然降温到常温,放入冰箱冷藏12～15h,得到豆腐乳毛坯；将小茴香、莳萝、橘皮混合切成小块,和细盐一起炒制3~5分钟,炒出香味后粉碎制得调味粉；将豆腐块毛坯搓去毛霉后,加入配料密封腌制几个步骤。本发明的豆腐乳的加工方法,工艺简单,原料均为常见原料,制得豆腐乳口味清新独特。(The invention discloses a production and processing method of fermented bean curd, which comprises the steps of steaming a bean curd blank, cutting the bean curd blank into bean curd blocks with uniform size, and inoculating mucor on six surfaces of the bean curd blocks after the bean curd blocks are cooled; flatly placing the bean curd blocks on a clean and wet container, and fermenting the container in a constant-temperature and sterile environment for 2-3 days to allow the bean curd blocks to grow mucor; naturally cooling to normal temperature after fermentation, and putting the fermented bean curd into a refrigerator for refrigeration for 12-15 h to obtain a fermented bean curd blank; mixing fennel, dill and orange peel, cutting the mixture into small pieces, frying the small pieces together with fine salt for 3-5 minutes, frying the small pieces until fragrance is produced, and crushing the fried pieces to obtain seasoning powder; rubbing the blank of the bean curd block to remove mucor, adding ingredients, sealing and pickling. The processing method of the fermented bean curd has simple process, the raw materials are common raw materials, and the prepared fermented bean curd has fresh and unique taste.)

1. A production and processing method of fermented bean curd is characterized by comprising the following steps: comprises the following steps of (a) carrying out,

the method comprises the following steps: preparing the following raw materials in parts by weight: 400-500 parts of bean curd blanks made of soybeans, 10-12 parts of mucor, 8-12 parts of fennel, 8-12 parts of dill, 8-12 parts of orange peel, 40-60 parts of fine salt, 110-125 parts of purified water and 80-90 parts of high-alcohol-content white spirit;

step two: steaming the bean curd blank, cutting into bean curd blocks with uniform size, and inoculating mucor on six surfaces of the bean curd blocks after cooling;

step three: flatly placing the bean curd blocks on a clean and wet container, and fermenting the container in a constant-temperature and sterile environment for 2-3 days to allow the bean curd blocks to grow mucor; naturally cooling to normal temperature after fermentation, and putting the fermented bean curd into a refrigerator for refrigeration for 12-15 h to obtain a fermented bean curd blank;

step four: mixing fennel, dill and orange peel, cutting the mixture into small pieces, frying the small pieces together with fine salt for 3-5 minutes, frying the small pieces until fragrance is produced, and crushing the fried pieces to obtain seasoning powder;

step five: rubbing the rough bean curd block blank to remove mucor, dipping six faces of the rough bean curd block blank with white spirit, uniformly wrapping with seasoning powder, placing the rough bean curd block blank in a sterilized sealed container in layers, pouring the white spirit to the high position of 1/2 bottles, pouring rice wine to submerge fermented bean curd, sealing and pickling the surface layer with sesame oil at the temperature of 20-25 ℃, sealing and pickling for 10 days, and opening the seal for eating.

2. The method for producing and processing fermented bean curd according to claim 1, characterized in that: in the second step, the bean curd blocks are cut into small bean curd blocks with the size of 3cm multiplied by 2 cm.

3. The method for producing and processing fermented bean curd according to claim 1, characterized in that: in the fourth step, the seasoning powder is sieved by a sieve of 80-120 meshes.

4. The method for producing and processing fermented bean curd according to claim 1, characterized in that: and step five, adding fine salt layer by layer, increasing the amount of the fine salt in each layer along with the increase of the layer number, and spreading the fine salt close to the bottle mouth part to be thick.

5. The method for producing and processing fermented bean curd according to claim 1, characterized in that: in the fifth step, granulated sugar can be added according to personal preference to prepare the sweet fermented bean curd.

6. The method for producing and processing fermented bean curd according to claim 1, characterized in that: in the fifth step, the spicy fermented bean curd can be prepared by wrapping spices or pouring chili oil according to personal preference.

7. The method for producing and processing fermented bean curd according to claim 6, characterized in that: in the fifth step, the spice comprises the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.

8. The method for producing and processing fermented bean curd according to claim 1, characterized in that: in the first step, the weight ratio is as follows: 400-450 parts of bean curd blanks made of soybeans, 10 parts of mucor, 10-12 parts of fennel, 10-12 parts of dill, 10-12 parts of orange peel, 45-50 parts of fine salt, 120-125 parts of purified water and 85 parts of high-alcohol white spirit.

9. The method for producing and processing fermented bean curd according to claim 8, characterized in that: the alcohol content of the high-degree white spirit is more than 50 degrees.

Technical Field

The invention relates to the field of food processing, in particular to a production and processing method of fermented bean curd.

Background

Fermented bean curd is a soybean food after the action of microbial fermentation, the defects of bitter and fishy smell, flatulence factors and the like of soybeans are overcome through the microbial fermentation, the digestibility is greatly improved, and meanwhile, various nutritional ingredients such as organic acid, alcohol, ester and the like are generated, and the fermented bean curd does not contain cholesterol and is a healthy food which is greatly advocated by nutriologists. The raw material of the fermented bean curd is a bean product with high nutritive value, the protein content reaches 15-20%, and the fermented bean curd also contains rich calcium, and because the fermented bean curd is fermented by mould in the preparation process, the protein has higher digestibility and vitamin content, and particularly, vegetarian people can often eat some fermented bean curd to prevent pernicious anemia, so the fermented bean curd is a food with rich nutrition.

The existing fermented bean curd has relatively complex process, more standardized processes and indexes which need to be controlled in industrial production, monotonous taste and slightly insufficient flavor characteristics.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art and provides a production and processing method of fermented bean curd with simple process and unique flavor.

The technical scheme adopted by the invention for solving the technical problems is as follows: a production and processing method of fermented bean curd comprises the following steps,

the method comprises the following steps: preparing the following raw materials in parts by weight: 400-500 parts of bean curd blanks made of soybeans, 10-12 parts of mucor, 8-12 parts of fennel, 8-12 parts of dill, 8-12 parts of orange peel, 40-60 parts of fine salt, 110-125 parts of purified water and 80-90 parts of high-alcohol-content white spirit;

step two: steaming the bean curd blank, cutting into bean curd blocks with uniform size, and inoculating mucor on six surfaces of the bean curd blocks after cooling;

step three: flatly placing the bean curd blocks on a clean and wet container, and fermenting the container in a constant-temperature and sterile environment for 2-3 days to allow the bean curd blocks to grow mucor; naturally cooling to normal temperature after fermentation, and putting the fermented bean curd into a refrigerator for refrigeration for 12-15 h to obtain a fermented bean curd blank;

step four: mixing fennel, dill and orange peel, cutting the mixture into small pieces, frying the small pieces together with fine salt for 3-5 minutes, frying the small pieces until fragrance is produced, and crushing the fried pieces to obtain seasoning powder;

step five: rubbing the rough bean curd block blank to remove mucor, dipping six faces of the rough bean curd block blank with white spirit, uniformly wrapping with seasoning powder, placing the rough bean curd block blank in a sterilized sealed container in layers, pouring the white spirit to the high position of 1/2 bottles, pouring rice wine to submerge fermented bean curd, sealing and pickling the surface layer with sesame oil at the temperature of 20-25 ℃, sealing and pickling for 10 days, and opening the seal for eating.

The technical scheme adopted for further solving the technical problems is as follows: in the second step, the bean curd blocks are cut into small bean curd blocks with the size of 3cm multiplied by 2 cm.

The technical scheme adopted for further solving the technical problems is as follows: in the fourth step, the seasoning powder is sieved by a sieve of 80-120 meshes.

The technical scheme adopted for further solving the technical problems is as follows: and step five, adding fine salt layer by layer, increasing the amount of the fine salt in each layer along with the increase of the layer number, and spreading the fine salt close to the bottle mouth part to be thick.

Preferably, in the fifth step, granulated sugar can be added according to personal preference to prepare the sweet fermented bean curd.

Preferably, in the fifth step, spicy fermented bean curd can be prepared by wrapping spices or pouring chili oil according to personal preference, wherein the spices comprise the following components in parts by mass: 7-12 parts of chili powder and 0.5-1.2 parts of five-spice powder.

The technical scheme adopted for further solving the technical problems is as follows: in the first step, the weight ratio is as follows: 400-450 parts of bean curd blanks made of soybeans, 10 parts of mucor, 10-12 parts of fennel, 10-12 parts of dill, 10-12 parts of orange peel, 45-50 parts of fine salt, 120-125 parts of purified water and 85 parts of high-degree white spirit, wherein the alcoholic strength of the white spirit is greater than 50 degrees.

The invention has the beneficial effects that: the invention meets the requirements of consumers on color, aroma and taste of healthy food, is suitable for industrial production and has great development prospect.

Detailed Description

The present invention is further illustrated by the following examples.

Example 1:

a production and processing method of fermented bean curd comprises the following steps: preparing the following raw materials in parts by weight: 400-450 parts of bean curd blanks made of soybeans, 10 parts of mucor, 10-12 parts of fennel, 10-12 parts of dill, 10-12 parts of orange peel, 45-50 parts of fine salt, 120-125 parts of purified water and 85 parts of high-degree white spirit, wherein the alcoholic strength of the white spirit is greater than 50 degrees, so that microorganisms on the fermented bean curd blanks can be inhibited, a certain sterilization effect is achieved, and on the other hand, the ethanol in the white spirit and the components in the fermented bean curd generate chemical reactions to generate substances with fragrance, and the fragrance and flavor of the fermented bean curd can be further improved. (ii) a

Step two: steaming the bean curd blank, cutting into bean curd blocks with uniform size, and inoculating mucor on six surfaces of the bean curd blocks after cooling;

step three: flatly placing the bean curd blocks on a clean and moist container, and placing the container in a constant-temperature and sterile environment for fermenting for 2-3 days to allow the bean curd blocks to grow mucor, wherein the growth requirement temperature of the mucor is low, and the optimal growth temperature of the mucor is about 16 ℃; naturally cooling to normal temperature after fermentation, and putting the fermented bean curd into a refrigerator for refrigeration for 12-15 h to obtain a fermented bean curd blank;

step four: mixing fennel, dill and orange peel, cutting the mixture into small pieces, frying the small pieces together with fine salt for 3-5 minutes, frying the small pieces until fragrance is produced, and crushing the fried pieces to obtain seasoning powder; the adopted natural spice has no chemical preservative, avoids potential danger possibly brought by using the chemical preservative and can ensure the diet health of people.

Step five: rubbing a bean curd block blank to remove mucor, dipping six faces of the bean curd block blank with white spirit, uniformly wrapping the six faces with seasoning powder, wrapping six faces with spice, wherein the spice is formed by 12 parts of chili powder and 1.2 parts of five spice powder, then placing the six faces in a sterilized sealed container in layers, pouring the white spirit to the high position of 1/2 bottles, pouring rice wine to immerse fermented bean curd, sealing and pickling the surface layer with sesame oil at the temperature of 20-25 ℃, and carrying out unsealing for 10 days for eating after sealed pickling.

In the second step, the bean curd blocks are cut into small bean curd blocks with the size of 3cm multiplied by 2 cm.

In the fourth step, the seasoning powder is sieved by a sieve of 80-120 meshes.

And step five, adding fine salt layer by layer, increasing the amount of the fine salt in each layer along with the increase of the layer number, and spreading the fine salt close to the bottle mouth part to be thick.

Example 2:

a production and processing method of fermented bean curd comprises the following steps: preparing the following raw materials in parts by weight: 450 parts of bean curd blanks made of soybeans, 10 parts of mucor, 12 parts of fennel, 12 parts of dill, 12 parts of orange peel, 50 parts of fine salt, 125 parts of purified water and 85 parts of high-alcohol-degree liquor, wherein the alcoholic strength of the liquor is greater than 50 degrees, so that microorganisms on the fermented bean curd blanks can be inhibited, a certain sterilization effect is achieved, and on the other hand, the ethanol in the liquor and the components in the fermented bean curd generate chemical reactions to generate fragrant substances, and the fragrance and flavor of the fermented bean curd can be further improved. (ii) a

Step two: steaming the bean curd blank, cutting into bean curd blocks with uniform size, and inoculating mucor on six surfaces of the bean curd blocks after cooling;

step three: flatly placing the bean curd blocks on a clean and moist container, and fermenting the container in a constant-temperature and sterile environment for 3 days to allow the bean curd blocks to grow mucor, wherein the growth requirement temperature of the mucor is lower, and the optimal growth temperature of the mucor is about 16 ℃; naturally cooling to normal temperature after fermentation, and putting the fermented bean curd into a refrigerator for refrigeration for 12-15 h to obtain a fermented bean curd blank;

step four: mixing fructus Foeniculi, dill and pericarpium Citri Tangerinae, cutting into small pieces, parching with fine salt for 5 min, parching, and pulverizing to obtain seasoning powder; the adopted natural spice has no chemical preservative, avoids potential danger possibly brought by using the chemical preservative and can ensure the diet health of people.

Step five: rubbing the rough bean curd block blank to remove mucor, dipping white spirit on six surfaces of the rough bean curd block blank, uniformly coating seasoning powder, placing the rough bean curd block blank in a sterilized sealed container in layers, pouring the white spirit to the height of 1/2 bottles, pouring rice wine to submerge the rough bean curd, adding 8-10 parts of granulated sugar, and increasing the sweet and fragrant taste of the rough bean curd; the surface layer is sealed and pickled with sesame oil at 25 deg.C for 10 days, and the product can be opened for eating.

In the second step, the bean curd blocks are cut into small bean curd blocks with the size of 3cm multiplied by 2 cm.

In the fourth step, the seasoning powder is sieved by a sieve of 80-120 meshes.

And step five, adding fine salt layer by layer, increasing the amount of the fine salt in each layer along with the increase of the layer number, and spreading the fine salt close to the bottle mouth part to be thick.

The production process of the invention has short period and convenient manufacture, and the bean curd dairy product is sanitary, rich in nutrition and good in quality, thereby having great popularization and application values.

The present invention is not limited to the above embodiments, and various combinations and modifications of the above technical features may be provided for those skilled in the art, and modifications, variations, equivalents, or uses of the structure or method of the present invention in other fields without departing from the spirit and scope of the present invention are included in the protection scope of the present invention.