阅读说明：本技术 一种红枣牛奶豆腐乳 (Red date and milk fermented bean curd ) 是由 杨成东 于 2019-08-30 设计创作，主要内容包括：本发明涉及一种红枣牛奶豆腐乳,属于食品加工技术领域。其特征在于,由如下原料重量比构成：黄豆30-50份,牛奶20-40份,发酵助剂4-8份,盐3-5份,糖1-2份,辣椒粉3-6份,苹果2-5份,梨2-5份,蒜泥2-4份,生姜泥2-4份,胡椒粉0.5-1份,花椒粉0.5-1份,白酒4-8份,防腐剂0.5-1份,水150-250份。(The invention relates to red date milk fermented bean curd, and belongs to the technical field of food processing. The composite material is characterized by comprising the following raw materials in percentage by weight: 30-50 parts of soybeans, 20-40 parts of milk, 4-8 parts of a fermentation aid, 3-5 parts of salt, 1-2 parts of sugar, 3-6 parts of chili powder, 2-5 parts of apples, 2-5 parts of pears, 2-4 parts of mashed garlic, 2-4 parts of mashed ginger, 0.5-1 part of pepper powder, 4-8 parts of white spirit, 0.5-1 part of a preservative and 250 parts of water 150.)

1. The red date milk fermented bean curd is characterized by being prepared from the following food materials: 30-50 parts of soybeans, 20-40 parts of milk, 4-8 parts of fermentation aids, 3-5 parts of salt, 1-2 parts of sugar, 3-6 parts of chilli powder, 2-5 parts of apples, 2-5 parts of pears, 2-4 parts of mashed garlic, 2-4 parts of mashed ginger, 0.5-1 part of pepper powder, 4-8 parts of white spirit, 0.5-1 part of preservatives and 250 parts of water 150.

2. The red date milk fermented bean curd according to claim 1, which is characterized by being prepared by the following steps:

(1) fully soaking soybeans, mixing the soybeans with water, adding the mixture into a soybean milk machine, squeezing the mixture into soybean milk, and filtering bean dregs for later use;

(2) mixing soybean milk and fructus Jujubae milk, heating to 75-85 deg.C, adding bittern, coagulating, squatting for 10-15min, wrapping with gauze, and packaging

Pressing into block-shaped bean curd blanks;

(3) cutting the bean curd blank prepared in the step 2 into bean curd blocks, and steaming the bean curd blocks in a steamer for 5 to 10 minutes;

(4) taking out the steamed bean curd in the step 3, cooling, uniformly smearing a fermentation auxiliary agent on the bean curd blocks, and dispersedly placing the bean curd blocks in the hollow parts

On the bamboo flat, a space of 5-8cm is left below the bamboo flat, and fermentation is carried out for 8-10 days at the temperature of 18-25 ℃ after sealing;

(5) step 4, after fermentation is completed, hyphae grow on the surfaces of the bean curd blocks, and the hyphae are kneaded to be spread, so that the hyphae wrap the bean curd blocks;

(6) peeling fructus Mali Pumilae and fructus Pyri, cutting into small pieces, adding salt, sugar, Capsici fructus powder, mashed Bulbus Allii, mashed rhizoma Zingiberis recens, fructus Piperis powder, fructus Zanthoxyli powder, Chinese liquor, and antiseptic, and mixing to obtain flavoring;

(7) uniformly dipping the bean curd blocks treated in the step 5 with seasonings, arranging the bean curd blocks in a sterilized container, and blending the rest bean curd blocks

Adding the flavoring agent into the covered bean curd block, and sealing and storing at 25-35 deg.C for 5-10 days.

Technical Field

The invention relates to red date milk fermented bean curd, and belongs to the technical field of food processing.

Background

The fermented bean curd is also called fermented bean curd, is a characteristic traditional folk food which flows for thousands of years in China, has good taste and high nutrition, smells strong odor, is deeply loved by common people in China and people in southeast Asia regions with special flavor when being eaten, and is a durable delicious dish. Fermented bean curd, fermented soya beans and other bean products are healthy foods which are greatly appreciated by nutritionists. Its raw material-dried bean curd is a bean product with high nutritive value, its protein content is up to 15-20%, and it is equivalent to meat, and at the same time it contains rich calcium. The fermented bean curd is fermented by the mould in the preparation process, so that the digestion and absorption rate of protein is higher, and the vitamin content is richer. Because the phytic acid in the beans is decomposed by the microorganisms, minerals such as iron, zinc and the like which are originally low in absorption rate in the soybeans are more easily absorbed by human bodies. Meanwhile, as the microorganisms synthesize the vitamin B12 which is not contained in common vegetable food, vegetarian people often eat fermented bean curd, and pernicious anemia can be prevented.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide the red date milk fermented bean curd which is beautiful in appearance and smooth in taste.

In order to achieve the purpose, the invention adopts the following technical scheme: the red date milk fermented bean curd is prepared from the following food materials: 30-50 parts of soybeans, 20-40 parts of milk, 4-8 parts of fermentation aids, 3-5 parts of salt, 1-2 parts of sugar, 3-6 parts of chilli powder, 2-5 parts of apples, 2-5 parts of pears, 2-4 parts of mashed garlic, 2-4 parts of mashed ginger, 0.5-1 part of pepper powder, 4-8 parts of white spirit, 0.5-1 part of preservatives and 250 parts of water 150.

The red date milk fermented bean curd according to claim 1, wherein the preparation method comprises the following steps:

(1) fully soaking soybeans, mixing the soybeans with water, adding the mixture into a soybean milk machine, squeezing the mixture into soybean milk, and filtering bean dregs for later use;

(2) mixing soybean milk and fructus Jujubae milk, heating to 75-85 deg.C, adding bittern, coagulating, allowing jellied bean curd to stand for 10-15min, wrapping with gauze, and squeezing to obtain block-shaped bean curd blank;

(3) cutting the bean curd blank prepared in the step 2 into bean curd blocks, and steaming the bean curd blocks in a steamer for 5 to 10 minutes;

(4) taking out the steamed bean curd in the step 3, cooling, uniformly coating fermentation aids on the bean curd blocks, dispersedly placing the bean curd blocks on hollow bamboo flat, reserving a space of 5-8cm below the bamboo flat, sealing, and fermenting at the temperature of 18-25 ℃ for 8-10 days;

(5) step 4, after fermentation is completed, hyphae grow on the surfaces of the bean curd blocks, and the hyphae are kneaded to be spread, so that the hyphae wrap the bean curd blocks;

(6) peeling fructus Mali Pumilae and fructus Pyri, cutting into small pieces, adding salt, sugar, Capsici fructus powder, mashed Bulbus Allii, mashed rhizoma Zingiberis recens, fructus Piperis powder, fructus Zanthoxyli powder, Chinese liquor, and antiseptic, and mixing to obtain flavoring;

(7) and (3) uniformly dipping the bean curd blocks treated in the step (5) with seasonings, arranging the bean curd blocks in a sterilized container, adding the rest seasonings into the bean curd blocks covered with the seasonings, and sealing and storing the bean curd blocks at the temperature of 25-35 ℃ for 5-10 days to obtain the bean curd blocks.

Detailed Description

Example 1

The red date milk fermented bean curd is prepared from the following food materials: 30 parts of soybeans, 20 parts of milk, 4 parts of a fermentation aid, 3 parts of salt, 1 part of sugar, 3 parts of chilli powder, 2 parts of apples, 2 parts of pears, 2 parts of mashed garlic, 2 parts of mashed ginger, 0.5 part of pepper powder, 4 parts of a white spirit preservative, and 150 parts of water.

The red date milk fermented bean curd according to claim 1, wherein the preparation method comprises the following steps:

(1) fully soaking soybeans, mixing the soybeans with water, adding the mixture into a soybean milk machine, squeezing the mixture into soybean milk, and filtering bean dregs for later use;

(2) mixing soybean milk and fructus Jujubae milk, heating to 75-85 deg.C, adding bittern, coagulating, allowing jellied bean curd to stand for 10-15min, wrapping with gauze, and squeezing to obtain block-shaped bean curd blank;

(3) cutting the bean curd blank prepared in the step 2 into bean curd blocks, and steaming the bean curd blocks in a steamer for 5 to 10 minutes;

(4) taking out the steamed bean curd in the step 3, cooling, uniformly coating fermentation aids on the bean curd blocks, dispersedly placing the bean curd blocks on hollow bamboo flat, reserving a space of 5-8cm below the bamboo flat, sealing, and fermenting at the temperature of 18-25 ℃ for 8-10 days;

(5) step 4, after fermentation is completed, hyphae grow on the surfaces of the bean curd blocks, and the hyphae are kneaded to be spread, so that the hyphae wrap the bean curd blocks;

(6) peeling fructus Mali Pumilae and fructus Pyri, cutting into small pieces, adding salt, sugar, Capsici fructus powder, mashed Bulbus Allii, mashed rhizoma Zingiberis recens, fructus Piperis powder, fructus Zanthoxyli powder, Chinese liquor, and antiseptic, and mixing to obtain flavoring;

(7) and (3) uniformly dipping the bean curd blocks treated in the step (5) with seasonings, arranging the bean curd blocks in a sterilized container, adding the rest seasonings into the bean curd blocks covered with the seasonings, and sealing and storing the bean curd blocks at the temperature of 25-35 ℃ for 5-10 days to obtain the bean curd blocks.

Example 2

The red date milk fermented bean curd is prepared from the following food materials: 40 parts of soybeans, 30 parts of milk, 6 parts of a fermentation aid, 4 parts of salt, 1.5 parts of sugar, 4.5 parts of chili powder, 3.5 parts of apples, 3.5 parts of pears, 2.5 parts of mashed garlic, 2.5 parts of mashed ginger, 0.75 part of pepper powder, 6 parts of a white spirit preservative, and 200 parts of water.

The red date milk fermented bean curd according to claim 1, wherein the preparation method comprises the following steps:

(1) fully soaking soybeans, mixing the soybeans with water, adding the mixture into a soybean milk machine, squeezing the mixture into soybean milk, and filtering bean dregs for later use;

(2) mixing soybean milk and fructus Jujubae milk, heating to 75-85 deg.C, adding bittern, coagulating, allowing jellied bean curd to stand for 10-15min, wrapping with gauze, and squeezing to obtain block-shaped bean curd blank;

(3) cutting the bean curd blank prepared in the step 2 into bean curd blocks, and steaming the bean curd blocks in a steamer for 5 to 10 minutes;

(4) taking out the steamed bean curd in the step 3, cooling, uniformly coating fermentation aids on the bean curd blocks, dispersedly placing the bean curd blocks on hollow bamboo flat, reserving a space of 5-8cm below the bamboo flat, sealing, and fermenting at the temperature of 18-25 ℃ for 8-10 days;

(5) step 4, after fermentation is completed, hyphae grow on the surfaces of the bean curd blocks, and the hyphae are kneaded to be spread, so that the hyphae wrap the bean curd blocks;

(6) peeling fructus Mali Pumilae and fructus Pyri, cutting into small pieces, adding salt, sugar, Capsici fructus powder, mashed Bulbus Allii, mashed rhizoma Zingiberis recens, fructus Piperis powder, fructus Zanthoxyli powder, Chinese liquor, and antiseptic, and mixing to obtain flavoring;

(7) and (3) uniformly dipping the bean curd blocks treated in the step (5) with seasonings, arranging the bean curd blocks in a sterilized container, adding the rest seasonings into the bean curd blocks covered with the seasonings, and sealing and storing the bean curd blocks at the temperature of 25-35 ℃ for 5-10 days to obtain the bean curd blocks.

Example 3

The red date milk fermented bean curd is prepared from the following food materials: 50 parts of soybeans, 40 parts of milk, 8 parts of a fermentation aid, 5 parts of salt, 2 parts of sugar, 6 parts of chilli powder, 5 parts of apples, 5 parts of pears, 4 parts of mashed garlic, 4 parts of mashed ginger, 1 part of pepper powder, 8 parts of white spirit, 1 part of a preservative and 250 parts of water.

The red date milk fermented bean curd according to claim 1, wherein the preparation method comprises the following steps:

(1) fully soaking soybeans, mixing the soybeans with water, adding the mixture into a soybean milk machine, squeezing the mixture into soybean milk, and filtering bean dregs for later use;

(2) mixing soybean milk and fructus Jujubae milk, heating to 75-85 deg.C, adding bittern, coagulating, allowing jellied bean curd to stand for 10-15min, wrapping with gauze, and squeezing to obtain block-shaped bean curd blank;

(3) cutting the bean curd blank prepared in the step 2 into bean curd blocks, and steaming the bean curd blocks in a steamer for 5 to 10 minutes;

(4) taking out the steamed bean curd in the step 3, cooling, uniformly coating fermentation aids on the bean curd blocks, dispersedly placing the bean curd blocks on hollow bamboo flat, reserving a space of 5-8cm below the bamboo flat, sealing, and fermenting at the temperature of 18-25 ℃ for 8-10 days;

(5) step 4, after fermentation is completed, hyphae grow on the surfaces of the bean curd blocks, and the hyphae are kneaded to be spread, so that the hyphae wrap the bean curd blocks;

(6) peeling fructus Mali Pumilae and fructus Pyri, cutting into small pieces, adding salt, sugar, Capsici fructus powder, mashed Bulbus Allii, mashed rhizoma Zingiberis recens, fructus Piperis powder, fructus Zanthoxyli powder, Chinese liquor, and antiseptic, and mixing to obtain flavoring;

(7) and (3) uniformly dipping the bean curd blocks treated in the step (5) with seasonings, arranging the bean curd blocks in a sterilized container, adding the rest seasonings into the bean curd blocks covered with the seasonings, and sealing and storing the bean curd blocks at the temperature of 25-35 ℃ for 5-10 days to obtain the bean curd blocks.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. The technology of the industry

It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only for the purpose of illustrating the principles of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.