CN107307094A - A kind of bean curd of fermented and preparation method thereof - Google Patents
A kind of bean curd of fermented and preparation method thereof Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 239000002002 slurry Substances 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000005360 mashing Methods 0.000 claims abstract description 11
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- 238000007654 immersion Methods 0.000 claims abstract description 9
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- 238000000034 method Methods 0.000 claims abstract description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of bean curd of fermented and preparation method thereof, is related to food processing technology field, the bean curd of fermented is made up of the raw material of following parts by weight：60 90 parts of soya bean, 5 10 parts of tealeaves, 5 10 parts of distiller's yeast, 35 parts of coagulator and appropriate amount of water；The method for preparing a kind of bean curd of fermented of the invention is mainly included the following steps that：(1) immersion, (2) slurrying, (3) mashing off, (4) point slurry, (5) extrusion forming, stripping and slicing and (6) emulsification；The bean curd of fermented of the present invention passes through special formulation and the manufacture craft of secret so that obtained bean curd of fermented is rich in several amino acids, is of high nutritive value, fragrance cunning of tasting is tender, fresh alcohol is tasty and refreshing, also with appetite-stimulating indigestion-relieving, clearing heat and detoxicating effect, is a kind of healthy food suitable for people of all ages.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of bean curd of fermented and preparation method thereof.
【Background technology】
Soya bean is the kernel food in plant, containing substantial amounts of amino acid, protein, crude fibre, starch, vitamin group,
The various trace elements such as calcium, iron, zinc, selenium, chromium；Green natural, health-nutrition.It can be used to make bean curd, the preparation method of bean curd
It is varied, but be mostly with by slurrying, select slurry and die-filling sizing after bean curd direct marketing, being difficult bean curd in for a long time more
Keep the quality and freshness.
Bean curd of fermented is the vegetarian diet delicacies that Anhui is had won fame both at home and abroad, and everybody is accustomed to being called Huizhou City bean curd of fermented.As its name suggests, be with
The Shexian County in Huizhou City, Tunxi, Xiuning, Yixian County, Qimen, bean curd of fermented of the Wuyuan one with special product are major ingredient, after frying, assistant with green onion, ginger,
The braised burning such as sugared, salt and meat clear soup, soy sauce is formed.Helped and eaten with thick chilli sauce when serving, fresh alcohol is tasty and refreshing, fragrance is tempting, and has appetizing
Effect, is Huizhou Area flavour dish.In addition, simply after baking or frying, the dish made is also rare
Cuisines.Bean curd of fermented is traditional famous dish of the band of Huangshan one, and it is by with artificial fermentation, making bean curd superficial growth go out one layer in vain
Color fine hair.First-class green soy bean is saprophytic one layer of dense pure white hair, some black particles is evenly distributed with above, this is spore
Son, is also the ripe mark of bean curd of fermented.
The work flow of bean curd of fermented is generally：1) soybean soaking to bean cotyledon is fully expanded, the mixing that then adds water is ground
To soya-bean milk and bean dregs；2) heating soya-bean milk is untill boiling, cooling, adds bar coagulant whisk solidification；3) slurry of solidification is injected
It is press-formed in diaphragm capsule, depanning, stripping and slicing；4) the bean curd block gap cut is placed in bamboo cane artificial or spontaneous fermentation, 3~5
After it, bean curd surface grows uniform fine and closely woven fine hair, produces.Bean curd changes into a variety of ammonia by vegetable protein therein after fermentation
Base acid, therefore not only in good taste, the taste specially fresh after culinary art, and nutritious, can long-time Keep the quality and freshness, meanwhile, be made
Bean curd of fermented also have and help digest, prevent and treat the functions such as artery sclerosis, hypertension, constipation, apoplexy, coronary heart disease, it is therefore deep by people
Like.But product quality is uncontrollable in existing bean curd of fermented preparation method, fermentation efficiency is low, and taste is single, and mouthfeel
Also it is unstable, be not suitable for industrial mass production sale.
【The content of the invention】
In view of this, it is an object of the invention to provide a kind of bean curd of fermented and preparation method thereof, bean curd of fermented of the invention leads to
Cross the manufacture craft of special formulation and secret so that obtained bean curd of fermented is rich in several amino acids, is of high nutritive value, tastes
Fragrance cunning is tender, and fresh alcohol is tasty and refreshing, also with appetite-stimulating indigestion-relieving, clearing heat and detoxicating effect, is a kind of healthy food suitable for people of all ages.
In order to solve the above-mentioned technical problem, present invention employs following technical scheme：
A kind of bean curd of fermented, the bean curd of fermented is made up of the raw material of following parts by weight：60-90 parts of soya bean, 5-10 parts of tealeaves, wine
Bent 5-10 parts, 3-5 parts of coagulator and appropriate amount of water；The tealeaves is made up of the raw material of following parts by weight：Tea tree bud-leaf 25-40
Part, 6-8 parts of corn stigma, 6-8 parts of the root bark of tree peony, 2-4 parts of lotus seeds, 2-4 parts of hops, 2-4 parts of bark of ash, 2-4 parts of radix scrophulariae, root bark of Chinese wolf-berry 2-4
Part, 2-4 parts of Radix Isatidis and appropriate amount of water.
In the present invention, further, the bean curd of fermented is made up of the raw material of following parts by weight：75 parts of soya bean, 7 parts of tealeaves,
7 parts of distiller's yeast, 4 parts of coagulator and appropriate amount of water；The tealeaves is made up of the raw material of following parts by weight：32 parts of tea tree bud-leaf, corn
7 parts of palpus, 7 parts of the root bark of tree peony, 3 parts of lotus seeds, 3 parts of hops, 3 parts of bark of ash, 3 parts of radix scrophulariae, 3 parts of the root bark of Chinese wolf-berry, 3 parts of Radix Isatidis and appropriate amount of water.
In the present invention, further, the corn stigma, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry and plate are blue
Root is siccative.
In the present invention, further, the tealeaves is obtained by the following method：1) harvesting is dried：Plucking fresh tea tree bud
Leaf, is cleaned to spread to dry to leaf water content after room temperature and reaches 60-70%, and room temperature is controlled at 20-25 DEG C；2) knead：
Just rubbed at 15-20 DEG C 15-30 minutes, then stand 3-5 hours at 20-25 DEG C, finally rub 15-30 again at 15-22 DEG C
Minute；3) ferment：By step 2) gained kneads that leaf is uniform, loose casu in dustpan, thickness is 10-18cm, by dustpan surface
Last layer mulberry leaf are covered, wet towel is then covered on mulberry leaf, fermenting frame top fermentation is placed on 2-3 hours, treats that leaf color turns yellow, has
Fragrance occurs that fermentation can be stopped；4) nutrient solution is extracted：A. once extract：By the corn stigma, the root bark of tree peony, lotus seeds, hops, the Qin
Macrophylla, radix scrophulariae, the root bark of Chinese wolf-berry, Radix Isatidis mixing are put into gauze bag, put into Chinese medicine extracting tank, toward the interior injection mixing medium-height grass of extractor
The water of 10-15 times of medicine weight, is extracted 2-3 hours, and Extracting temperature is 70-80 DEG C, after having extracted, by the mixed material solid-liquid in tank
Separation, and gained liquid is concentrated, obtain nutrient solution；5) dry：The tealeaves for completing fermentation is put into dryer and carried out
Drying and processing, drying temperature is 60 DEG C, and drying time is 8-12 minutes, nutrient solution is uniformly sprayed on the material after drying,
10-15 minutes are stood, is then dried, you can obtain the tealeaves.
In the present invention, further, the coagulator is made up of the raw material of following parts by weight：4-6 parts of magnesium chloride, tartaric acid
1-3 parts of 0.1-0.5 parts, 0.5-1 parts of calcium sulfate, 2-3 parts of soluble starch and glucolactone.
The preparation method that the present invention also provides a kind of above-mentioned bean curd of fermented, specifically includes following steps：
(1) soak：The boiling water of 5-10 times of its parts by weight will be added in tealeaves, is steeped 4-8 minutes, continues to soak 3-5 after stirring
Minute, then by separation of solid and liquid, obtain tea；By tea temperature adjustment to after 65-75 DEG C, adding soya bean in tea to the water surface
20-25cm is higher by than bean flour, soya bean is dipped to and is expanded into two valves and be split into flat board, then the soya bean after immersion is pulled out and drained the water
Part, it is standby；
(2) slurrying：The soya bean that step (1) is obtained, which is put into fiberizer to be milled to be twisted with the fingers with finger, touches no granular sensation, grinds
Obtained slurry is creamy white, and adds 5-6 times of slurry weight, and temperature is well mixed for 85-95 DEG C of boiling water, Ran Houyong
200-300 mesh sieves is filtered to remove bean dregs, obtains soya bean slurry standby；
(3) mashing off：The soya bean slurry that step (2) is obtained delivers to mashing off in saucepan, and soya bean slurry surface is removed after being boiled by fire
The skin of condensation, obtains ripe soya-bean milk, and then ripe soya-bean milk is put into a slurry bucket, makes soya-bean milk temperature drop to 80-90 DEG C；
(4) point slurry：Selected to step (3) in the soya-bean milk in slurry bucket and add coagulator, stirred, except defoaming, Ran Houjing
Solidification 7-15min is put, jellied bean curd is obtained；
(5) extrusion forming, stripping and slicing：The jellied bean curd that step (4) is obtained pours into the bean curd mould for completing 300-450 mesh filter cloths
In box, depanning is pressurizeed 5-6 hours and is molded, jellied bean curd is divided into fritter after shaping；
(6) emulsify：The fritter jellied bean curd that step (5) is obtained equidistantly uniformly is layed on bamboo curtain splint, then accesses distiller's yeast,
Emulsification fermentation in 6-10 days is placed under natural air environment, treats that bean curd surface grows uniform fine and closely woven white fine hair, you can obtain
Finished product.
In the present invention, further, in the step (6), the temperature of the emulsification fermentation is 22-28 DEG C, humidity is 76-
92%.
It is blue that the raw material of above-mentioned composition tealeaves includes corn stigma, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry and plate
The taste Chinese medicine of root 8, wherein, corn stigma being capable of inducing diuresis to remove edema, reduction blood glucose blood pressure；Root bark of tree peony anti-inflammatory is sterilized, and strengthens immunity of organism；Lotus seeds
Clear away heart-fire be amusing, tonifying spleen and stopping diarrhea, invigorating the spleen mend stomach；Hops is clearing heat and detoxicating, diuresis stomach invigorating, and can promote fermentation；Bark of ash wind-dispelling
Dehumidifying and blood relaxing muscles and tendons；Radix scrophulariae nourishing Yin and promoting production of body fluid, purging intense heat and detonicating；The cough-relieving of root bark of Chinese wolf-berry cool blood, clearing lung-heat fall fire；Radix Isatidis is clearing heat and detoxicating, cool
Blood detumescence, throat-benefiting；Above-mentioned 8 taste Chinese herbal medicine is complemented each other, and clearing heat and detoxicating, stomach strengthening and digestion promoting is played altogether, the effect such as immunity is improved,
By the way that in the tea that above-mentioned Chinese medicine is constituted, soybean soaking is imparted into soya bean health-care efficacy, so that the green soy bean of the present invention
Corruption has more market prospects.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
It is clearing heat and detoxicating, strong that the Chinese herbal medicine that the bean curd of fermented of the present invention is soaked using tea in soya bean, tea first assigns soya bean
Stomach helps digestion, improves the health-care efficacies such as immunity, adds magnesium chloride, tartaric acid, calcium sulfate, soluble starch and glucolactone
The coagulator of composition carries out point slurry, and the coagulator can improve the taste of bean curd, bean curd is become mouthfeel soft；And tartaric acid and
Soluble starch can effectively wrap up the magnesium ion in magnesium chloride, effectively mitigate the bitter taste of traditional bean curd.Thus reach
To the nutrition that can guarantee that traditional Marinated Tofu, there is the purpose of the soft mouthfeel of inner ester bean curd again；The special original of the present invention
Material coordinates the preparation method of secret so that the bean curd of fermented prepared is rich in several amino acids, is of high nutritive value, fragrant cunning of tasting
Tender, fresh alcohol is tasty and refreshing, is also acted on certain appetizing, suitable for people of all ages, with good market prospects.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of bean curd of fermented that the present embodiment is provided is made up of the raw material of following parts by weight：60 parts of soya bean, 5 parts of tealeaves, distiller's yeast 5
Part, 3 parts of coagulator and appropriate amount of water；Wherein, tealeaves is made up of the raw material of following parts by weight：25 parts of tea tree bud-leaf, corn stigma 6
Part, 6 parts of the root bark of tree peony, 2 parts of lotus seeds, 2 parts of hops, 2 parts of bark of ash, 2 parts of radix scrophulariae, 2 parts of the root bark of Chinese wolf-berry, 2 parts of Radix Isatidis and appropriate amount of water；Corn
Palpus, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry and Radix Isatidis are siccative；Coagulator by following parts by weight raw material
Composition：1 part of 4 parts of magnesium chloride, 0.1 part of tartaric acid, 0.5 part of calcium sulfate, 2 parts of soluble starch and glucolactone.
The preparation method that the present embodiment also provides a kind of above-mentioned bean curd of fermented, specifically includes following steps：
(1) tealeaves is prepared
1) harvesting is dried：Plucking fresh tea tree bud-leaf, cleans and spreads to dry to leaf water content after room temperature and reach 60%
, room temperature control is at 20 DEG C；
2) knead：Just rubbed at 15 DEG C 15 minutes, then stand 3 hours at 20 DEG C, finally rub 15 points again at 15 DEG C
Clock；
3) ferment：By step 2) gained kneads that leaf is uniform, loose casu in dustpan, thickness is 10cm, by dustpan surface
Last layer mulberry leaf are covered, wet towel is then covered on mulberry leaf, fermenting frame top fermentation is placed on 2 hours, treats that leaf color turns yellow, there is perfume (or spice)
Taste occurs that fermentation can be stopped；
4) nutrient solution is extracted：A. once extract：By the corn stigma, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, bone
Skin, Radix Isatidis mixing are put into gauze bag, put into Chinese medicine extracting tank, toward interior 10 times of the injection mixing Chinese herbal medicine weight of extractor
Water, is extracted 2 hours, and Extracting temperature is 70 DEG C, after having extracted, is entered by the mixed material separation of solid and liquid in tank, and by gained liquid
Row concentration, obtains nutrient solution；
5) dry：The tealeaves for completing fermentation is put into dryer and carries out drying and processing, drying temperature is 60 DEG C, during drying
Between be 8 minutes, by nutrient solution uniformly be sprayed on drying after material on, stand 10 minutes, be then dried, you can obtain institute
State tealeaves.
(2) bean curd of fermented is made
(1) soak：The boiling water of 5 times of its parts by weight will be added in tealeaves, is steeped 4 minutes, continues immersion 3 minutes after stirring, so
Afterwards by separation of solid and liquid, tea is obtained；By tea temperature adjustment to after 65 DEG C, in tea add soya bean to the water surface is higher by than bean flour
20cm, is dipped to soya bean and is expanded into two valves and be split into flat board, then pulls the soya bean after immersion out drain well, standby；
(2) slurrying：The soya bean that step (1) is obtained, which is put into fiberizer to be milled to be twisted with the fingers with finger, touches no granular sensation, grinds
Obtained slurry is creamy white, and adds 5 times of slurry weight, temperature is well mixed for 85 DEG C of boiling water, then with 200 mesh mistakes
Screen is filtered to remove bean dregs, obtains soya bean slurry standby；
(3) mashing off：The soya bean slurry that step (2) is obtained delivers to mashing off in saucepan, and soya bean slurry surface is removed after being boiled by fire
The skin of condensation, obtains ripe soya-bean milk, and then ripe soya-bean milk is put into a slurry bucket, makes soya-bean milk temperature drop to 80 DEG C；
(4) point slurry：Selected to step (3) in the soya-bean milk in slurry bucket and add coagulator, stirred, except defoaming, Ran Houjing
Solidification 7min is put, jellied bean curd is obtained；
(5) extrusion forming, stripping and slicing：The jellied bean curd that step (4) is obtained pours into the bean curd diaphragm capsule for completing 300 mesh filter cloths
Interior, depanning is pressurizeed 5 hours and is molded, jellied bean curd is divided into fritter after shaping；
(6) emulsify：The fritter jellied bean curd that step (5) is obtained equidistantly uniformly is layed on bamboo curtain splint, then accesses distiller's yeast,
Emulsification fermentation in 6 days is placed under natural air environment, treats that bean curd surface grows uniform fine and closely woven white fine hair, you can obtain into
Product；Wherein, the temperature of the emulsification fermentation be 22 DEG C, humidity be 76%.
Embodiment 2
A kind of bean curd of fermented that the present embodiment is provided is made up of the raw material of following parts by weight：75 parts of soya bean, 7 parts of tealeaves, distiller's yeast 7
Part, 4 parts of coagulator and appropriate amount of water；Wherein, tealeaves is made up of the raw material of following parts by weight：32 parts of tea tree bud-leaf, corn stigma 7
Part, 7 parts of the root bark of tree peony, 3 parts of lotus seeds, 3 parts of hops, 3 parts of bark of ash, 3 parts of radix scrophulariae, 3 parts of the root bark of Chinese wolf-berry, 3 parts of Radix Isatidis and appropriate amount of water；Corn
Palpus, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry and Radix Isatidis are siccative；Coagulator by following parts by weight raw material
Composition：2 parts of 5 parts of magnesium chloride, 0.3 part of tartaric acid, 0.8 part of calcium sulfate, 3 parts of soluble starch and glucolactone.
The preparation method that the present embodiment also provides a kind of above-mentioned bean curd of fermented, specifically includes following steps：
(1) tealeaves is prepared
1) harvesting is dried：Plucking fresh tea tree bud-leaf, cleans and spreads to dry to leaf water content after room temperature and reach 65%
, room temperature control is at 22 DEG C；
2) knead：Just rubbed at 17 DEG C 22 minutes, then stand 4 hours at 22 DEG C, finally rub 22 points again at 19 DEG C
Clock；
3) ferment：By step 2) gained kneads that leaf is uniform, loose casu in dustpan, thickness is 14cm, by dustpan surface
Last layer mulberry leaf are covered, wet towel is then covered on mulberry leaf, fermenting frame top fermentation is placed on 2 hours, treats that leaf color turns yellow, there is perfume (or spice)
Taste occurs that fermentation can be stopped；
4) nutrient solution is extracted：A. once extract：By the corn stigma, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, bone
Skin, Radix Isatidis mixing are put into gauze bag, put into Chinese medicine extracting tank, toward interior 12 times of the injection mixing Chinese herbal medicine weight of extractor
Water, is extracted 2 hours, and Extracting temperature is 75 DEG C, after having extracted, is entered by the mixed material separation of solid and liquid in tank, and by gained liquid
Row concentration, obtains nutrient solution；
5) dry：The tealeaves for completing fermentation is put into dryer and carries out drying and processing, drying temperature is 60 DEG C, during drying
Between be 10 minutes, by nutrient solution uniformly be sprayed on drying after material on, stand 12 minutes, be then dried, you can obtain
The tealeaves.
(2) bean curd of fermented is made
(1) soak：The boiling water of 7 times of its parts by weight will be added in tealeaves, is steeped 6 minutes, continues immersion 4 minutes after stirring, so
Afterwards by separation of solid and liquid, tea is obtained；By tea temperature adjustment to after 70 DEG C, in tea add soya bean to the water surface is higher by than bean flour
22cm, is dipped to soya bean and is expanded into two valves and be split into flat board, then pulls the soya bean after immersion out drain well, standby；
(2) slurrying：The soya bean that step (1) is obtained, which is put into fiberizer to be milled to be twisted with the fingers with finger, touches no granular sensation, grinds
Obtained slurry is creamy white, and adds 5 times of slurry weight, temperature is well mixed for 90 DEG C of boiling water, then with 250 mesh mistakes
Screen is filtered to remove bean dregs, obtains soya bean slurry standby；
(3) mashing off：The soya bean slurry that step (2) is obtained delivers to mashing off in saucepan, and soya bean slurry surface is removed after being boiled by fire
The skin of condensation, obtains ripe soya-bean milk, and then ripe soya-bean milk is put into a slurry bucket, makes soya-bean milk temperature drop to 85 DEG C；
(4) point slurry：Selected to step (3) in the soya-bean milk in slurry bucket and add coagulator, stirred, except defoaming, Ran Houjing
Solidification 11min is put, jellied bean curd is obtained；
(5) extrusion forming, stripping and slicing：The jellied bean curd that step (4) is obtained pours into the bean curd diaphragm capsule for completing 380 mesh filter cloths
Interior, depanning is pressurizeed 5 hours and is molded, jellied bean curd is divided into fritter after shaping；
(6) emulsify：The fritter jellied bean curd that step (5) is obtained equidistantly uniformly is layed on bamboo curtain splint, then accesses distiller's yeast,
Emulsification fermentation in 8 days is placed under natural air environment, treats that bean curd surface grows uniform fine and closely woven white fine hair, you can obtain into
Product；Wherein, the temperature of the emulsification fermentation be 25 DEG C, humidity be 85%.
Embodiment 3
A kind of bean curd of fermented that the present embodiment is provided is made up of the raw material of following parts by weight：90 parts of soya bean, 10 parts of tealeaves, distiller's yeast
10 parts, 5 parts of coagulator and appropriate amount of water；Wherein, tealeaves is made up of the raw material of following parts by weight：40 parts of tea tree bud-leaf, corn stigma 8
Part, 8 parts of the root bark of tree peony, 4 parts of lotus seeds, 4 parts of hops, 4 parts of bark of ash, 4 parts of radix scrophulariae, 4 parts of the root bark of Chinese wolf-berry, 4 parts of Radix Isatidis and appropriate amount of water；Corn
Palpus, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry and Radix Isatidis are siccative；Coagulator by following parts by weight raw material
Composition：3 parts of 6 parts of magnesium chloride, 0.5 part of tartaric acid, 1 part of calcium sulfate, 3 parts of soluble starch and glucolactone.
The preparation method that the present embodiment also provides a kind of above-mentioned bean curd of fermented, specifically includes following steps：
(1) tealeaves is prepared
1) harvesting is dried：Plucking fresh tea tree bud-leaf, cleans and spreads to dry to leaf water content after room temperature and reach 70%
, room temperature control is at 25 DEG C；
2) knead：Just rubbed at 20 DEG C 30 minutes, then stand 5 hours at 25 DEG C, finally rub 15-30 again at 22 DEG C
Minute；
3) ferment：By step 2) gained kneads that leaf is uniform, loose casu in dustpan, thickness is 18cm, by dustpan surface
Last layer mulberry leaf are covered, wet towel is then covered on mulberry leaf, fermenting frame top fermentation is placed on 3 hours, treats that leaf color turns yellow, there is perfume (or spice)
Taste occurs that fermentation can be stopped；
4) nutrient solution is extracted：A. once extract：By the corn stigma, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, bone
Skin, Radix Isatidis mixing are put into gauze bag, put into Chinese medicine extracting tank, toward interior 15 times of the injection mixing Chinese herbal medicine weight of extractor
Water, is extracted 3 hours, and Extracting temperature is 80 DEG C, after having extracted, is entered by the mixed material separation of solid and liquid in tank, and by gained liquid
Row concentration, obtains nutrient solution；
5) dry：The tealeaves for completing fermentation is put into dryer and carries out drying and processing, drying temperature is 60 DEG C, during drying
Between be 8-12 minute, by nutrient solution uniformly be sprayed on drying after material on, stand 15 minutes, be then dried, you can must
To the tealeaves.
(2) bean curd of fermented is made
(1) soak：The boiling water of 10 times of its parts by weight will be added in tealeaves, is steeped 8 minutes, continues immersion 5 minutes after stirring, so
Afterwards by separation of solid and liquid, tea is obtained；By tea temperature adjustment to after 75 DEG C, in tea add soya bean to the water surface is higher by than bean flour
25cm, is dipped to soya bean and is expanded into two valves and be split into flat board, then pulls the soya bean after immersion out drain well, standby；
(2) slurrying：The soya bean that step (1) is obtained, which is put into fiberizer to be milled to be twisted with the fingers with finger, touches no granular sensation, grinds
Obtained slurry is creamy white, and adds 6 times of slurry weight, temperature is well mixed for 95 DEG C of boiling water, then with 300 mesh mistakes
Screen is filtered to remove bean dregs, obtains soya bean slurry standby；
(3) mashing off：The soya bean slurry that step (2) is obtained delivers to mashing off in saucepan, and soya bean slurry surface is removed after being boiled by fire
The skin of condensation, obtains ripe soya-bean milk, and then ripe soya-bean milk is put into a slurry bucket, makes soya-bean milk temperature drop to 90 DEG C；
(4) point slurry：Selected to step (3) in the soya-bean milk in slurry bucket and add coagulator, stirred, except defoaming, Ran Houjing
Solidification 7-15min is put, jellied bean curd is obtained；
(5) extrusion forming, stripping and slicing：The jellied bean curd that step (4) is obtained pours into the bean curd diaphragm capsule for completing 450 mesh filter cloths
Interior, depanning is pressurizeed 6 hours and is molded, jellied bean curd is divided into fritter after shaping；
(6) emulsify：The fritter jellied bean curd that step (5) is obtained equidistantly uniformly is layed on bamboo curtain splint, then accesses distiller's yeast,
Emulsification fermentation in 10 days is placed under natural air environment, treats that bean curd surface grows uniform fine and closely woven white fine hair, you can obtain into
Product；Wherein, the temperature of the emulsification fermentation be 28 DEG C, humidity be 92%.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (7)
1. a kind of bean curd of fermented, it is characterised in that the bean curd of fermented is made up of the raw material of following parts by weight：60-90 parts of soya bean, tealeaves
5-10 parts, 5-10 parts of distiller's yeast, 3-5 parts of coagulator and appropriate amount of water；
The tealeaves is made up of the raw material of following parts by weight：25-40 parts of tea tree bud-leaf, 6-8 parts of corn stigma, 6-8 parts of the root bark of tree peony, lotus
Sub- 2-4 parts, 2-4 parts of hops, 2-4 parts of bark of ash, 2-4 parts of radix scrophulariae, 2-4 parts of the root bark of Chinese wolf-berry, 2-4 parts of Radix Isatidis and appropriate amount of water.
2. a kind of bean curd of fermented according to claim 1, it is characterised in that the bean curd of fermented by following parts by weight raw material system
Into：75 parts of soya bean, 7 parts of tealeaves, 7 parts of distiller's yeast, 4 parts of coagulator and appropriate amount of water；
The tealeaves is made up of the raw material of following parts by weight：32 parts of tea tree bud-leaf, 7 parts of corn stigma, 7 parts of the root bark of tree peony, 3 parts of lotus seeds,
3 parts of hops, 3 parts of bark of ash, 3 parts of radix scrophulariae, 3 parts of the root bark of Chinese wolf-berry, 3 parts of Radix Isatidis and appropriate amount of water.
3. a kind of bean curd of fermented according to claim 1, it is characterised in that the corn stigma, the root bark of tree peony, lotus seeds, hops, the Qin
Macrophylla, radix scrophulariae, the root bark of Chinese wolf-berry and Radix Isatidis are siccative.
4. a kind of bean curd of fermented according to claim 1, it is characterised in that the tealeaves is obtained by the following method：1) adopt
Pluck and dry：Plucking fresh tea tree bud-leaf, cleans and spreads to dry to leaf water content after room temperature and reach 60-70%, room temperature
Control is at 20-25 DEG C；2) knead：Just rubbed at 15-20 DEG C 15-30 minutes, then stand 3-5 hours at 20-25 DEG C, finally
Rubbed again at 15-22 DEG C 15-30 minutes；3) ferment：By step 2) gained kneads that leaf is uniform, loose casu in dustpan, thickness
For 10-18cm, dustpan surface is covered into last layer mulberry leaf, wet towel is then covered on mulberry leaf, fermenting frame top fermentation is placed on
2-3 hours, treat that leaf color turns yellow, savory appearance can stop fermentation；4) nutrient solution is extracted：A. once extract：By the corn
Palpus, the root bark of tree peony, lotus seeds, hops, bark of ash, radix scrophulariae, the root bark of Chinese wolf-berry, Radix Isatidis mixing are put into gauze bag, put into Chinese medicine extracting tank,
The water of 10-15 times of injection mixing Chinese herbal medicine weight, is extracted 2-3 hours in toward extractor, and Extracting temperature is 70-80 DEG C, has been extracted
Afterwards, by the mixed material separation of solid and liquid in tank, and gained liquid is concentrated, obtains nutrient solution；5) dry：Fermentation will be completed
Tealeaves be put into dryer and carry out drying and processing, drying temperature is 60 DEG C, and drying time is 8-12 minutes, and nutrient solution is uniform
It is sprayed on the material after drying, stands 10-15 minutes, be then dried, you can obtain the tealeaves.
5. a kind of bean curd of fermented according to claim 1, it is characterised in that the coagulator by following parts by weight raw material group
Into：4-6 parts of magnesium chloride, 0.1-0.5 parts of tartaric acid, 0.5-1 parts of calcium sulfate, 2-3 parts of soluble starch and glucolactone 1-3
Part.
6. a kind of preparation method of bean curd of fermented according to claim any one of 1-5, it is characterised in that the preparation method
Comprise the following steps：
(1) soak：The boiling water of 5-10 times of its parts by weight will be added in tealeaves, is steeped 4-8 minutes, continues to soak 3-5 minutes after stirring,
Then by separation of solid and liquid, tea is obtained；By tea temperature adjustment to after 65-75 DEG C, in tea adding soya bean to the water surface compares beans
Face is higher by 20-25cm, is dipped to soya bean and is expanded into two valves and is split into flat board, then pulls the soya bean after immersion out drain well,
It is standby；
(2) slurrying：The soya bean that step (1) is obtained, which is put into fiberizer to be milled to be twisted with the fingers with finger, touches no granular sensation, grinds and obtains
Slurry be creamy white, add 5-6 times of slurry weight, temperature is well mixed for 85-95 DEG C of boiling water, then uses 200-
300 mesh sieves are filtered to remove bean dregs, obtain soya bean slurry standby；
(3) mashing off：The soya bean slurry that step (2) is obtained delivers to mashing off in saucepan, and soya bean slurry surface is removed after being boiled by fire and is condensed
Skin, obtain ripe soya-bean milk, then ripe soya-bean milk be put into a slurry bucket, make soya-bean milk temperature drop to 80-90 DEG C；
(4) point slurry：Selected to step (3) in the soya-bean milk in slurry bucket and add coagulator, stirred, except defoaming, then stood solidifying
Gu 7-15min, obtains jellied bean curd；
(5) extrusion forming, stripping and slicing：The jellied bean curd that step (4) is obtained pours into the bean curd diaphragm capsule for completing 300-450 mesh filter cloths
Interior, depanning is pressurizeed 5-6 hours and is molded, jellied bean curd is divided into fritter after shaping；
(6) emulsify：The fritter jellied bean curd that step (5) is obtained equidistantly uniformly is layed on bamboo curtain splint, then accesses distiller's yeast, certainly
Emulsification fermentation in 6-10 days is placed under right air ambient, treats that bean curd surface grows uniform fine and closely woven white fine hair, you can obtain finished product.
7. the preparation method of a kind of bean curd of fermented according to claim 6, it is characterised in that in the step (6), the breast
The temperature for changing fermentation is 22-28 DEG C, humidity is 76-92%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754534A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Crisp bean curd and preparation method thereof |
| CN112638165A (en) * | 2018-04-24 | 2021-04-09 | 斯佩罗食品公司 | Methods and compositions for oilseed material |
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| CN103891914A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Novel marinated Tofu coagulating agent and self-coagulated marinated Tofu production method |
| CN105875949A (en) * | 2016-06-21 | 2016-08-24 | 靖西市秀美边城农业科技有限公司 | Healthcare tea and production method thereof |
| CN106954680A (en) * | 2017-04-17 | 2017-07-18 | 广西大学 | A kind of manufacture craft of bean curd of fermented |
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| CN102488019A (en) * | 2011-12-02 | 2012-06-13 | 黄山市万安食品有限公司 | Preparation method for villi bean curd |
| CN103283863A (en) * | 2013-06-28 | 2013-09-11 | 叶建斌 | Bean curd capable of clearing away heat and toxic material and moistening lung and preparation method thereof |
| CN103891914A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Novel marinated Tofu coagulating agent and self-coagulated marinated Tofu production method |
| CN105875949A (en) * | 2016-06-21 | 2016-08-24 | 靖西市秀美边城农业科技有限公司 | Healthcare tea and production method thereof |
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Application publication date: 20171103 |