Preparation method of fermented bean curds

• Main Author: YAO KECHENG
• Format: Patent
• Language: Chinese; English
• Published: 11.01.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present method discloses a preparation method of fermented bean curds. Bean curds are cut into blocks, the bean curd blocks are steamed using high heat using water for 18-22 minutes; the steamed bean curd blocks are air-cooled at room temperature to be about 40 DEG C and the air-cooled bean curd blocks are put into a sealed container and placed at a temperature of 20-30 DEG C to conduct a natural fermentation for 8-12 days; Chinese prickly ash is put into a pot, clear water at three times of the amount of the Chinese prickly ash is added, the Chinese prickly ash is boiled out, and an appropriate amount of edible slat is added; Chinese prickly ash salt water is prepared and the Chinese prickly ash water is air-cooled for standby applications; when the bean curds grow small villi, the bean curds are placed into the Chinese prickly ash salt water to be soaked for 2-4 days; the soaked bean curds are taken out and packaged into bottles with the appropriate amount of the Chinese prickly ash salt water, and the