CN109845838A - A kind of Tujia's fermented bean curd and preparation method thereof - Google Patents
A kind of Tujia's fermented bean curd and preparation method thereof Download PDFInfo
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of Tujia's fermented bean curd and preparation method thereof, and Tujia's fermented bean curd is prepared by the ingredient of following parts by weight: 100 parts of bean curd, 2~6 parts of paprika, 1~5 part of corn wine, 3~6 parts of monosodium glutamate, 7~15 parts of salt, 2~5 parts of zanthoxylum powder, 2~5 parts of the fruit of glossy privet, 2~5 parts of great burdock achene, 2~5 parts of eclipta.The preparation method of Tujia's fermented bean curd is the following steps are included: the production of bean curd, the fermentation of mould system, cure production, marinated processing and postprocessing working procedures.Tujia's fermented bean curd of the invention and preparation method thereof has the characteristics that few water content, in bright gay color, special taste, full of nutrition and long shelf-life.
Description
Technical field
The present invention relates to a kind of fermented bean curd, and in particular to a kind of Tujia's fermented bean curd and preparation method thereof.
Background technique
Fermented bean curd, and vary in different localities referred to as " fermented bean curd ", " fermented red beancurd " or " cat breast ".Fermented bean curd is a kind of beans system food of secondary operation
Product are the fermented seasonings of the famous tool national characters in China, are the common assistant dish of Chinese, or for cooking.Usual fermented bean curd master
If by what is fermented with mucor, including fermented bean curd Mucor (Mucor sufu), Zygosaccharomyces rouxii (Mucor Rouxianus), total shape
Mucor (Mucor racemosus), there are also rhizopus, such as rhizopus chinensis (Rhizopus chinensis).It is micro- in fermented bean curd
Phytic acid in biological decomposition beans, so that the minerals such as the very low iron of script absorptivity, zinc are easier to be inhaled by human body in soybean
It receives.Simultaneously as the Microbe synthesis unexistent vitamin B12 of general vegetable food, the people of vegetarian diet often eat a little fermented bean curd,
It can prevent pernicious anaemia, therefore the production of fermented bean curd is processed, it is civil there are many method, but the fermented bean curd sold on the market
Generally by a large amount of inoculated bacterias, inoculation medium, potato culture or triangular flask bacterial culture medium in test tube slant
Strain needed for middle culture is a large amount of, for the upper mould of fermented bean curd, the period that this method is prepared mostly is short, adapts to the need in market
The taste for the fermented bean curd wanted, but favored in the minds of its taste of the fermented bean curd of processing and fabricating and people in this way differs greatly, taste,
Color etc. is far away from the fermented bean curd that family workshop type makes, and the cost of processing and fabricating is larger, and this method is only gone up in amount
Breakthrough is arrived, but difference is very big in matter.
In view of this, Chinese invention patent application CN103931779A discloses a kind of production side of pure natural tofu cream
Method, the production method include tofu product preparation；Thumbnail production；The upper mould preceding pre-processing of thumbnail fermentation；Bean curd is natural
The preparation of culturing room；It is mould on bean curd prior fermentation；The preparation of condiment；Fermented bean curd is pickled；Finished product fermented bean curd；The invention fermented bean curd
Production method method it is simple, low in cost, flavour is delicious, and unique flavor is full of nutrition, do not add any chemical catalyst,
It is pure natural.But the inventive method process is tedious require it is harsh, high for soya bean ingredient requirement, moreover, because the choosing of condiment
It selects to be kept for its delicious pot-life for directly affecting it.
Summary of the invention
In order to solve the above problems existing in the present technology, the present invention provides a kind of Tujia's fermented bean curd and its preparation sides
Method has few water content, in bright gay color, special taste, full of nutrition and preservation using fermented bean curd prepared by method of the invention
The feature of phase length.
The technical scheme adopted by the invention is as follows:
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
2~6 parts of green pepper face, 1~5 part of corn wine, 3~6 parts of monosodium glutamate, 7~15 parts of salt, 2~5 parts of zanthoxylum powder, 2~5 parts of the fruit of glossy privet, ox
2~5 parts of burdock, 2~5 parts of eclipta.The plant of the fruit of glossy privet, great burdock achene, eclipta as integration of drinking and medicinal herbs, the assistant as fermented bean curd
Material, had not only promoted the flavor of fermented bean curd, but also make it have unique health-care effect.The fruit of glossy privet, great burdock achene add in fermented bean curd,
Fermentation process and the fermentation process of fermented bean curd are combined into one, and without individually carrying out fermentation process, and realize genuineness.Black drought
Often with the fruit of glossy privet with using, Eclipta prostrata and the fruit of glossy privet play the role of liver protection, removing toxic substances, reduce transaminase, the fruit of glossy privet and eclipta lotus
Compatibility effect is to can treat the deficiency of liver-yin and kidney-yin, is had a sleepless night vexed, and tinnitus is dizzy, soreness and weakness of waist and knees etc., and edible fermented bean curd is made not have some
Effect.The bitter off-flavors of great burdock achene are covered during the angle of depression by the flavor after bean curd milk fermentation, and the great burdock achene mouthfeel after fermentation is not
Burnt not bitter, raw meat is not puckery, fragrant and sweet profit mouth, dormancy tongue flavour, to keep the fermented bean curd flavor faint scent finally prepared strong, has " bitter
To the greatest extent it is sweet come " artistic conception.
Preferably, Tujia's fermented bean curd is prepared by the ingredient of following parts by weight: 100 parts of bean curd, paprika 3~5
Part, 2~4 parts of corn wine, 4~5 parts of monosodium glutamate, 9~13 parts of salt, 3~4 parts of zanthoxylum powder, 3~4 parts of the fruit of glossy privet, great burdock achene 3~4
Part, 3~4 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Go the bean curd of moisture be cut into small pieces to obtain after thumbnail be placed in temperature be 8~13 DEG C, on
Ventilative sealed environment carries out mould system 10~15 days down, and thumbnail is transferred to completely after thumbnail surface goes mouldy and generates white mould
Straw on carry out covering with straw and carry out first fermentation in case marinated；
S3, cure production；Think that paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder are mixed according to the weight ratio, adds
Enter soup stock, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present invention, the ventilation effect during first fermentation has been effectively ensured as the carrier of first fermentation using straw
Fruit ensure that the flavor of fermented bean curd；Meanwhile straw is from a wealth of sources, also can be convenient absorption first fermentation and remains in thumbnail table
The fermentation liquid in face, facilitates subsequent production, without additionally being handled；Secondary fermentation is carried out after capping, and fermentation process is carried out
Continue, ensure that the special flavor of fermented bean curd, also save the time of processing.
Preferably, gluten not only simplifies process without removal to Marinated Tofu described in step S1 in the production process, but also convenient for pressure
The moisture of system removal bean curd, also improves the utilization rate of fermented bean curd.
Preferably, the edible oil of step S5 is boiled before addition, is cooled down before addition, is carried out convenient for synchronous,
Be conducive to process operations.
Preferably, the component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is that June is yellow, tool
There is nutrition abundant.
Preferably, the soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.By the way that lemon vinegar is added, to make
The fermented bean curd being prepared also has vinegar-pepper sense other than having the taste of traditional fermented bean curd mellowness, and color is bright and beautiful, promotes appetite.
Preferably, the Huang in June selects the June of 800~2000 meters of height above sea level selenium-rich soil plantations of enshi height above sea level yellow.
By using enshi Huang in the June soya bean of selenium-rich, make the fermented bean curd being prepared natural selenium rich in, has preferable
Mouthfeel and health-care effect.
The invention has the benefit that
The first, full of nutrition, the Huang nutritional ingredient in June that the present invention uses is higher, and protein can obtain in the production process
It being decomposed to abundant, the producing principle of bean curd is exactly to solidify protein from soya-bean milk under acidic environment and come out, obtain bean curd,
And it is higher containing protein with the soya-bean milk that June, Huang was made into；
The second, simple process can be fermented mildew using room temperature, be made in fermented bean curd by using the zymotechnique of Tujia
Enzymatic activity it is stronger, make the more complete of breaks down proteins, be not necessarily to strict control mildew technique, effectively simplified production process；
Third, moisture content are low, by being drained in process to bean curd and moisture removal is removed in compacting, effectively reduce fermented bean curd
In water content；
4th, long shelf-life, fermented bean curd water content of the invention is less, while improving in condiment containing rice wine and saving effect
Fruit is conducive to transport, storage and clamping, effectively extends its storage life；
5th, special taste, fermented bean curd of the invention its ingredient multiplicity, compatibility are reasonable, the corn wine of addition, monosodium glutamate, salt,
Zanthoxylum powder had not only realized seasoning flavouring, but also has maintained bright color, it is not necessary that special preservative is added, have Tujia's fermented bean curd only
Special fragrance；
6th, low in cost, fermented bean curd manufacture craft of the invention is simple, and raw material is common raw material, salts down convenient for scale
System, it is convenient convenient for the application of popularization.
Specific embodiment
To keep the purposes, technical schemes and advantages of present aspect clearer, the technical solution of present aspect will be carried out below
Detailed description.Obviously, described embodiment is only present aspect a part of the embodiment, instead of all the embodiments.Base
Embodiment in present aspect, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that present aspect is protected.
The present invention provides a kind of Tujia's fermented bean curd, and Tujia's fermented bean curd is prepared by the ingredient of following parts by weight: beans
Rotten 100 parts, 2~6 parts of paprika, 1~5 part of corn wine, 3~6 parts of monosodium glutamate, 7~15 parts of salt, 2~5 parts of zanthoxylum powder, the fruit of glossy privet 2
~5 parts, 2~5 parts of great burdock achene, 2~5 parts of eclipta.
Preferably, Tujia's fermented bean curd is prepared by the ingredient of following parts by weight: 100 parts of bean curd, paprika 2~6
Part, 1~5 part of corn wine, 3~6 parts of monosodium glutamate, 7~15 parts of salt, 2~5 parts of zanthoxylum powder, 3~4 parts of the fruit of glossy privet, great burdock achene 3~4
Part, 3~4 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Go the bean curd of moisture be cut into small pieces to obtain after thumbnail be placed in temperature be 8~13 DEG C, on
Ventilative sealed environment carries out mould system 10~15 days down, and thumbnail is transferred to completely after thumbnail surface goes mouldy and generates white mould
Straw on carry out covering with straw and carry out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta
It is mixed according to the weight ratio, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
Preferably, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.
Preferably, the edible oil of step S5 is boiled before addition.
Preferably, the component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is that June is yellow.
Preferably, the soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.
Preferably, the Huang in June selects the June of 800~2000 meters of height above sea level selenium-rich soil plantations of enshi height above sea level yellow.
Embodiment 1
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
6 parts of green pepper face, 3 parts of corn wine, 3 parts of monosodium glutamate, 15 parts of salt, 4 parts of zanthoxylum powder, 5 parts of the fruit of glossy privet, 4 parts of great burdock achene, 2 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 8 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 15 days, and thumbnail is transferred on clean straw after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta by
It is mixed according to weight proportion, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present embodiment, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.Step S5's is edible
Oil is boiled before addition.The component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is June
It is yellow.Soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
Embodiment 2
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
4 parts of green pepper face, 1 part of corn wine, 6 parts of monosodium glutamate, 11 parts of salt, 2 parts of zanthoxylum powder, 4 parts of the fruit of glossy privet, 2 parts of great burdock achene, 5 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 13 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 13 days, and thumbnail is transferred on clean straw after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta by
It is mixed according to weight proportion, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present embodiment, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.Step S5's is edible
Oil is boiled before addition.The component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is June
It is yellow.Soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
Embodiment 3
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
2 parts of green pepper face, 5 parts of corn wine, 4,5 parts of monosodium glutamate, 7 parts of salt, 5 parts of zanthoxylum powder, 2 parts of the fruit of glossy privet, 5 parts of great burdock achene, 4 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 10 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 10 days, and thumbnail is transferred on clean straw after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta by
It is mixed according to weight proportion, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present embodiment, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.Step S5's is edible
Oil is boiled before addition.The component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is June
It is yellow.Soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
Embodiment 4
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
5 parts of green pepper face, 2 parts of corn wine, 5 parts of monosodium glutamate, 9 parts of salt, 4 parts of zanthoxylum powder, 3 parts of the fruit of glossy privet, 4 parts of great burdock achene, 3 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 8 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 15 days, and thumbnail is transferred on clean straw after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta by
It is mixed according to weight proportion, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present embodiment, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.Step S5's is edible
Oil is boiled before addition.The component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is June
It is yellow.Soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
Embodiment 5
A kind of Tujia's fermented bean curd, Tujia's fermented bean curd are prepared by the ingredient of following parts by weight: 100 parts of bean curd, peppery
3 parts of green pepper face, 4 parts of corn wine, 4 parts of monosodium glutamate, 13 parts of salt, 3 parts of zanthoxylum powder, 4 parts of the fruit of glossy privet, 3 parts of great burdock achene, 4 parts of eclipta.
A kind of preparation method of above-mentioned Tujia's fermented bean curd, comprising the following steps:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, compacting control beans
Rotten moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 9 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 14 days, and thumbnail is transferred on clean straw after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta by
It is mixed according to weight proportion, soup stock is added, production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, is salted down
Thumbnail is completely covered in material, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 has been pickled in bottle, installs edible oil sealing in bottle additional
Lid carries out secondary fermentation.
In the present embodiment, gluten is not necessarily to removal to Marinated Tofu described in step S1 in the production process.Step S5's is edible
Oil is boiled before addition.The component and parts by weight of Tujia's fermented bean curd are as follows: soya bean used in the bean curd is June
It is yellow.Soup stock in step S5 is added with the lemon vinegar of 3~5& volume ratio.Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
Claims (8)
1. a kind of Tujia's fermented bean curd, which is characterized in that Tujia's fermented bean curd is prepared by the ingredient of following parts by weight: bean curd
100 parts, 2~6 parts of paprika, 1~5 part of corn wine, 3~6 parts of monosodium glutamate, 7~15 parts of salt, 2~5 parts of zanthoxylum powder, the fruit of glossy privet 2~
5 parts, 2~5 parts of great burdock achene, 2~5 parts of eclipta.
2. Tujia's fermented bean curd according to claim 1, which is characterized in that Tujia's fermented bean curd by following parts by weight ingredient
It is prepared: 100 parts of bean curd, 3~5 parts of paprika, 2~4 parts of corn wine, 4~5 parts of monosodium glutamate, 9~13 parts of salt, zanthoxylum powder 3~
4 parts, 3~4 parts of the fruit of glossy privet, 3~4 parts of great burdock achene, 3~4 parts of eclipta.
3. a kind of preparation method of claim 1 to 2 Tujia's fermented bean curd, it is characterised in that the following steps are included:
The production of S1, bean curd；Production Marinated Tofu is used conventional methods, then carries out draining processing, suppress control bean curd
Moisture；
S2, the fermentation of mould system；Going the bean curd of moisture to be cut into small pieces to obtain after thumbnail, to be placed in temperature be 8~13 DEG C, up and down thoroughly
The sealed environment of gas carries out mould system 10~15 days, thumbnail is transferred to clean rice after thumbnail surface goes mouldy and generates white mould
Covering, which is carried out, with straw on grass carries out first fermentation in case marinated；
S3, cure production；Think paprika, corn wine, monosodium glutamate, salt, zanthoxylum powder, the fruit of glossy privet, great burdock achene, eclipta according to
Weight proportion is mixed, and soup stock is added, and production obtains cure；
S4, marinated processing: the resulting cure of S3 is added on the mould thumbnail made obtained by S2 according to the weight ratio, cure is complete
All standing thumbnail, is pickled；
S5, the processing of rear process: being intactly placed in the thumbnail that S4 pickle in bottle, in bottle installation eat oil seal cover into
Row secondary fermentation.
4. the preparation method of Tujia's fermented bean curd according to claim 3, which is characterized in that Marinated Tofu described in S1 was making
Gluten is without removal in journey.
5. the preparation method of Tujia's fermented bean curd according to claim 4, which is characterized in that the edible oil of step S5 is before addition
It is boiled.
6. the preparation method of Tujia's fermented bean curd according to claim 5, which is characterized in that the component of Tujia's fermented bean curd and
Parts by weight are as follows: soya bean used in the bean curd is that June is yellow.
7. Tujia's fermented bean curd according to claim 6, which is characterized in that the soup stock in step S5 is added with 3~5& volume ratio
Lemon vinegar.
8. Tujia's fermented bean curd according to claim 7, which is characterized in that Huang in the June selection enshi height above sea level 800~
The June of 2000 meters of height above sea level selenium-rich soil plantations is yellow.
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