CN101077157A - Spiced dried bean curd - Google Patents

Spiced dried bean curd Download PDF

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Publication number
CN101077157A
CN101077157A CNA2007100694633A CN200710069463A CN101077157A CN 101077157 A CN101077157 A CN 101077157A CN A2007100694633 A CNA2007100694633 A CN A2007100694633A CN 200710069463 A CN200710069463 A CN 200710069463A CN 101077157 A CN101077157 A CN 101077157A
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China
Prior art keywords
bean curd
gram
dried bean
infantees
dried
Prior art date
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CNA2007100694633A
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Chinese (zh)
Inventor
杨贻方
Original Assignee
吴江市方霞企业信息咨询有限公司
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Priority to CNA2007100694633A priority Critical patent/CN101077157A/en
Publication of CN101077157A publication Critical patent/CN101077157A/en

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Abstract

The present invention relates to one kind of spiced dried bean curd with the health functions of benefiting qi, relieving epigastric distention, invigorating spleen and stomach and its production process. The spiced dried bean curd is produced with high quality soybean, salt, soy sauce, cassia bark, ginger, scallion and other materials. It is health food with excellent nourishing and health care function, especially to patients of cardiac vascular diseases and hyperlipemia.

Description

Spiced dried bean curd
Technical field
The present invention relates to a kind of combination and preparation method of dehydrated food, during especially beneficial gas is wide, the spiced dried bean curd of sharp taste.
Background technology
Dried seasoned is that this based food is delicious good to eat, does not need to cook again with the dehydrated food of fresh water product after the seasoning preparation, and instant bagged is convenient for carrying, and the shelf-life is longer.Along with the quickening of modern society's rhythm of life, people need more convenience food in order to reduce loaded down with trivial details housework, and therefore various seasoning aquatic products dried products have been subjected to consumers in general, particularly teenager and traveller's favor.
The dehydrated food of being sold in the market, contain artificial color more, additive, harmful substances such as anticorrisive agent, can cause degenerative disorders such as cirrhosis and parkinson's syndrome, this material is by separating in the benzoic acid, self-sow is in berry, be used for preventing mouldy in a large number, also be used in curing food and the baste, after additives such as it and vitamin C mix, can produce carcinogenic substance---benzene, Sodium Benzoate can influence active yeast cell in addition, destroy an important area---" power station " mitochondria of cell of DNA, also have research to think that additive also can cause ADD, show as unusual destructiveness and aggressive, and frequent headache etc.
Several additives combine, and producible influence is seven times that these additives exert an influence separately, mainly shows as follows:
(1) can cause asthma attack and relevant with thyroid tumors;
(2) can cause dermatitis;
(3) bring out measles, kidney neoplasms, feel sick, vomiting and stomachache;
(4) can cause the bad reaction of asthma and to aspirin allergy;
Summary of the invention
The purpose of this invention is to provide a kind of instant, cost of manufacture low, to the spiced dried bean curd of human body tool health-care effect.
During a kind of beneficial gas is wide, the spiced dried bean curd of sharp taste, the technical scheme that is provided is: get first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram, earlier soya bean is cleaned, soak diel with clear water, wear into slurry then, standby behind the filter residue, on the raw soya-bean milk that mill is good pan boiling good after, the water that adds 20%-25% again reduces soymilk concentration and slows down and doubt solid speed, when starching temperature drop to 80-90 ℃, starch with bittern point, rest point when the particle of sesame size appears in slurry closed the lid approximately and to spend 30-40 minute, went up bag when slurry temperature drop to the 70 ~ C left and right sides, to draw bean curd broken before the last bag, infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd) again, jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent, the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, be placed on and soak bag taking-up in about 30 minutes in the clear water, 500 gram refined salt are put in 3 kilograms of clear water of people and stirred evenly, the cooler dried bean curd that dries in the air is put in the dried salt water vat, pull out after soaking half a day, the drop branch that anhydrates, get in 7 kilograms of clear water pots of falling people, put people's 100 gram refined salt, Jiang Ding, cassia bark (installing) with gauze bag, soy sauce, chive, monosodium glutamate is made bittern, Manufactured bittern twice-cooked stir-frying boiled add people's dried bean curd, boil the spiced dried bean curd of gained about 30 minutes.
For realizing that preparation method provided by the present invention may further comprise the steps:
A, get the raw materials ready: first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram;
B, defibrination: earlier soya bean is cleaned, soaked diel, wear into slurry then with clear water, standby behind the filter residue;
C, mashing off: will grind on the good raw soya-bean milk pan boiling good after, add the water of 20%-25% again, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, the moisture discharge is unimpeded during in order to squeezing;
D, solidify: the slurry temperature drop is during to 8_0_-90 ℃, and promptly available bittern point slurry should be noted uniformity when point is starched, want duty to stir, but will prevent from disorderly to stir rest point when the particle of sesame size appears in slurry, close the lid approximately and to spend 30-40 minute, when slurry temperature drop to the 70 ~ C left and right sides, go up bag;
E, draw brain: go up and will draw bean curd before the bag brokenly, so both helped breaking network and emitted Bao Shui, can make again, jellied bean curd is spread out on the infantees equably, and the product quality of making is tight, can avoid gage distortion, and the space is more;
F, Shang Bao: earlier infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd), again jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent.Then that the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, was placed on to soak bag taking-up in about 30 minutes in the clear water;
G, immersion: 500 gram refined salt are put in 3 kilograms of clear water of people stirred evenly earlier, the cooler dried bean curd that dries in the air is put in the dried salt water vat, pull out after soaking half a day, the drop branch that anhydrates.Get in 7 kilograms of clear water pots of falling people, put people's 100 gram refined salt, Jiang Ding, cassia bark (installing), soy sauce, chive, monosodium glutamate, make bittern with gauze bag;
H, boil dry: Manufactured bittern twice-cooked stir-frying is boiled add people's dried bean curd, boil about 30 minutes, get a dried bean curd and observe, be reddish brown as look, taste is fragrant beautiful, can take out;
Dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, is with in hard toughly, puts not bad for a long time, nutritious, contain a large amount of protein, fat, carbohydrate, also contain the mineral matter of multiple needed by human body such as calcium, phosphorus, iron, not only perfume (or spice) but also aquatic foods are eaten for a long time and are not minded, and are described as " vegetarian ham ".
Dried bean curd also has oxidation resistant effect, and contained phytoestrogen can be protected vascular endothelial cell, makes its not oxidized destruction, often eats and just can reduce the oxidized destruction of vascular system effectively; These estrogen can also effectively prevent the generation of osteoporosis, breast cancer and prostate cancer in addition, are involutional patron saints; Abundant soybean lecithin is of value to the development growth of nerve, blood vessel, brain, and animal food or egg are taken a tonic or nourishing food to build up one's health compared with eating, brain tonic, and bean curd all has great advantage, because bean curd is in brain tonic, contained stigmasterol has also suppressed the absorption of cholesterol; Soybean protein can significantly reduce plasma cholesterol, triglycerides and low-density lipoprotein; do not influence simultaneously plasma high density lipoprotein level; so soybean protein has played the effect that reduces blood fat rightly, has protected vascular cell, help and intervene anti-angiocardiopathy.
Spiced dried bean curd of the present invention compares with conventional art, and cost of manufacture is low, instant, taste is fragrant beautiful, be of high nutritive value, the consumer satisfaction rate improved more than 70%, especially angiocardiopathy, hyperlipidaemic conditions patient are had the effect that strengthens resistance against diseases than the product of conventional art production; In addition, the present invention also can be used as health food commonly used, have beneficial gas wide in, the effect of sharp taste, it is edible to be fit to the four seasons, has no side effect, and better economic and social benefit are arranged.
Specific embodiments
In the actual fabrication, desirable first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram, earlier soya bean is cleaned, soak diel with clear water, wear into slurry then, standby behind the filter residue, on the raw soya-bean milk that mill is good pan boiling good after, the water that adds 20%-25% again reduces soymilk concentration and slows down and doubt solid speed, when starching temperature drop to 80-90 ℃, starch with bittern point, rest point when the particle of sesame size appears in slurry closed the lid approximately and to spend 30-40 minute, went up bag when slurry temperature drop to the 70 ~ C left and right sides, to draw bean curd broken before the last bag, infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd) again, jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent, the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, be placed on and soak bag taking-up in about 30 minutes in the clear water, 500 gram refined salt are put in 3 kilograms of clear water of people and stirred evenly, the cooler dried bean curd that dries in the air is put in the dried salt water vat, pull out after soaking half a day, the drop branch that anhydrates, get in 7 kilograms of clear water pots of falling people, put people's 100 gram refined salt, Jiang Ding, cassia bark (installing) with gauze bag, soy sauce, chive, monosodium glutamate is made bittern, Manufactured bittern twice-cooked stir-frying boiled add people's dried bean curd, boil the spiced dried bean curd of gained about 30 minutes.
Below in conjunction with embodiment content of the present invention is described further:
Embodiment one
Compatibility is: first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram.
The preparation method:
A, get the raw materials ready: first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram;
B, defibrination: earlier soya bean is cleaned, soaked diel, wear into slurry then with clear water, standby behind the filter residue;
C, mashing off: will grind on the good raw soya-bean milk pan boiling good after, add the water of 20%-25% again, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, the moisture discharge is unimpeded during in order to squeezing;
D, solidify: the slurry temperature drop is during to 8_0_-90 ℃, and promptly available bittern point slurry should be noted uniformity when point is starched, want duty to stir, but will prevent from disorderly to stir rest point when the particle of sesame size appears in slurry, close the lid approximately and to spend 30-40 minute, when slurry temperature drop to the 70 ~ C left and right sides, go up bag;
E, draw brain: go up and will draw bean curd before the bag brokenly, so both helped breaking network and emitted Bao Shui, can make again, jellied bean curd is spread out on the infantees equably, and the product quality of making is tight, can avoid gage distortion, and the space is more;
F, Shang Bao: earlier infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd), again jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent.Then that the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, was placed on to soak bag taking-up in about 30 minutes in the clear water;
G, immersion: 500 gram refined salt are put in 3 kilograms of clear water of people stirred evenly earlier, the cooler dried bean curd that dries in the air is put in the dried salt water vat, pull out after soaking half a day, the drop branch that anhydrates.Get in 7 kilograms of clear water pots of falling people, put people's 100 gram refined salt, Jiang Ding, cassia bark (installing), soy sauce, chive, monosodium glutamate, make bittern with gauze bag;
H, boil dry: Manufactured bittern twice-cooked stir-frying is boiled add people's dried bean curd, boil about 30 minutes, get a dried bean curd and observe, be reddish brown as look, taste is fragrant beautiful, can take out;
Embodiment two
Compatibility is: 3 kilograms of first-class soya beans, and refined salt 600 grams, soy sauce 250 grams, cassia bark 15 grams, Jiang Ding 25 grams, chive 15 grams, monosodium glutamate 10 grams, its preparation method is with embodiment one.
In sum, spiced dried bean curd of the present invention, mouthfeel is fragrant beautiful, and moderately salted, the shelf-life is 6 months, can be used as ordinary person's health food, and is without any side effects, but every day is edible; Rationale of the present invention be with beneficial gas wide in, the first-class soya bean of sharp taste is raw material, it is directly edible to be made into dehydrated food, and good nourishing health function is arranged.

Claims (3)

1, a kind of spiced dried bean curd, it is characterized in that forming: get first-class soya bean 3-5 kilogram by following formulation ratio, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram, earlier soya bean is cleaned, soak diel with clear water, wear into slurry then, standby behind the filter residue, on the raw soya-bean milk that mill is good pan boiling good after, the water that adds 20%-25% again reduces soymilk concentration and slows down and doubt solid speed, when starching temperature drop to 80-90 ℃, starch with bittern point, rest point when the particle of sesame size appears in slurry closed the lid approximately and to spend 30-40 minute, went up bag when slurry temperature drop to the 70 ~ C left and right sides, to draw bean curd broken before the last bag, infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd) again, jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent, the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, be placed on and soak bag taking-up in about 30 minutes in the clear water, 500 gram refined salt are put into 3 kilograms of clear water stir evenly, the cooler dried bean curd that dries in the air is put in the dried salt water vat, immersion was pulled out after half a day, the drop branch that anhydrates, get 7 kilograms of clear water and pour in the pot, put into 100 gram refined salt, Jiang Ding, cassia bark (installing) with gauze bag, soy sauce, chive, monosodium glutamate is made bittern, Manufactured bittern twice-cooked stir-frying is boiled the adding dried bean curd, boil the spiced dried bean curd of gained about 30 minutes.
2, according to claim 1, it is characterized in that the preparation method is:
A, get the raw materials ready: first-class soya bean 3-5 kilogram, refined salt 600-650 gram, soy sauce 250-300 gram, cassia bark 15-20 gram, Jiang Ding 25-30 gram, chive 15-20 gram, monosodium glutamate 10-15 gram;
B, defibrination: earlier soya bean is cleaned, soaked diel, wear into slurry then with clear water, standby behind the filter residue;
C, mashing off: will grind on the good raw soya-bean milk pan boiling good after, add the water of 20%-25% again, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, the moisture discharge is unimpeded during in order to squeezing;
D, solidify: the slurry temperature drop is during to 8_0_-90 ℃, and promptly available bittern point slurry should be noted uniformity when point is starched, want duty to stir, but will prevent from disorderly to stir rest point when the particle of sesame size appears in slurry, close the lid approximately and to spend 30-40 minute, when slurry temperature drop to the 70 ~ C left and right sides, go up bag;
E, draw brain: go up and will draw bean curd before the bag brokenly, so both helped breaking network and emitted Bao Shui, can make again, jellied bean curd is spread out on the infantees equably, and the product quality of making is tight, can avoid gage distortion, and the space is more;
F, Shang Bao: earlier infantees is layered on the lattice plate (grid on the plate is by the dimensioned of needed dried bean curd), again jellied bean curd is added on the infantees, one deck jellied bean curd one deck cloth ground adds like this, jellied bean curd will be spread even, can a little higher than grid several millimeters, quantity will be determined according to the thickness of dried bean curd, but every batch of thickness wants consistent.Then that the infantees wrapping is tight, extrusion forming was pulled down infantees after 1 hour, with cutter dried bean curd was severed by the grid seal, was placed on to soak bag taking-up in about 30 minutes in the clear water;
G, immersion: earlier 500 gram refined salt are put into 3 kilograms of clear water and stir evenly, the cooler dried bean curd that dries in the air is put in the dried salt water vat, pull out after soaking half a day, the drop branch that anhydrates.Get 7 kilograms of clear water and pour in the pot, put into 100 gram refined salt, Jiang Ding, cassia bark (installing), soy sauce, chive, monosodium glutamate, make bittern with gauze bag;
H, boil dry: Manufactured bittern twice-cooked stir-frying is boiled the adding dried bean curd, boil about 30 minutes, get a dried bean curd and observe, be reddish brown as look, taste is fragrant beautiful, can take out.
3, according to claim 1, its feature also can be made up of following formulation ratio in the present invention: 3 kilograms of first-class soya beans, refined salt 600 grams, soy sauce 250 grams, cassia bark 15 grams, Jiang Ding 25 grams, chive 15 grams, monosodium glutamate 10 grams.
CNA2007100694633A 2007-06-25 2007-06-25 Spiced dried bean curd CN101077157A (en)

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Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101869148A (en) * 2010-05-18 2010-10-27 四川南溪庶人食品有限公司 Separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd
CN102239928A (en) * 2011-07-01 2011-11-16 西华大学 Method for manufacturing five-bean dried tofu
CN101401628B (en) * 2008-10-16 2012-01-25 宁波市大桥生态农业有限公司 Method for producing spiced dried bean curd of carrot
CN102379351A (en) * 2010-11-23 2012-03-21 晏崇芬 Yellow soybean curd processing method
CN102696773A (en) * 2012-05-24 2012-10-03 苏州金记食品有限公司 Smoked bean curd
CN102715259A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Sponge dried bean curd and method for preparing same
CN102715261A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Method for preparing smoked dried bean curd
CN102715264A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Sponge dried bean curd
CN102907507A (en) * 2012-10-26 2013-02-06 合肥市凤落河豆制食品有限公司 Making method of dried tofu
CN103229850A (en) * 2013-04-10 2013-08-07 吉林农业大学 Common yam rhizome dried bean curd and preparation method thereof
CN103493902A (en) * 2013-09-04 2014-01-08 合肥市福来多食品有限公司 Instant pork dried bean curd
CN103828935A (en) * 2012-11-20 2014-06-04 刘泽霖 Making technology of spiced dried bean curd
CN103828936A (en) * 2012-11-27 2014-06-04 朱殿康 Manufacturing method of spiced dried bean curd
CN104186696A (en) * 2014-07-23 2014-12-10 马鞍山江心绿洲食品有限公司 Five-flavor dried bean curd with black soybean and bone
CN104522185A (en) * 2014-12-31 2015-04-22 重庆市盖博食品有限公司 Dried bean curd making method
CN104686984A (en) * 2013-12-09 2015-06-10 成都锦汇科技有限公司 Formula of marinating seasoning for marinating dried bean curds
CN104738200A (en) * 2013-12-31 2015-07-01 王汉文 Production method for dandelion dried bean curd
CN104738201A (en) * 2013-12-31 2015-07-01 王汉文 Method for preparing agastache dried bean-curd
CN104798901A (en) * 2014-01-26 2015-07-29 浙江科技学院 Method for controlling quality of dried bean curds in production process
CN106035715A (en) * 2016-07-04 2016-10-26 谈茁 Trigonotis peduncularis flavored dried pigeon pea curd
CN107801787A (en) * 2017-09-29 2018-03-16 刘小平 A kind of Chinese milk vetch smoked bean curd

Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101401628B (en) * 2008-10-16 2012-01-25 宁波市大桥生态农业有限公司 Method for producing spiced dried bean curd of carrot
CN101869148A (en) * 2010-05-18 2010-10-27 四川南溪庶人食品有限公司 Separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd
CN102379351A (en) * 2010-11-23 2012-03-21 晏崇芬 Yellow soybean curd processing method
CN102239928A (en) * 2011-07-01 2011-11-16 西华大学 Method for manufacturing five-bean dried tofu
CN102239928B (en) * 2011-07-01 2012-09-26 西华大学 Method for manufacturing five-bean dried tofu
CN102715259A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Sponge dried bean curd and method for preparing same
CN102696773A (en) * 2012-05-24 2012-10-03 苏州金记食品有限公司 Smoked bean curd
CN102715261A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Method for preparing smoked dried bean curd
CN102715264A (en) * 2012-05-24 2012-10-10 苏州金记食品有限公司 Sponge dried bean curd
CN102907507A (en) * 2012-10-26 2013-02-06 合肥市凤落河豆制食品有限公司 Making method of dried tofu
CN102907507B (en) * 2012-10-26 2013-11-20 合肥市凤落河豆制食品有限公司 Making method of dried tofu
CN103828935A (en) * 2012-11-20 2014-06-04 刘泽霖 Making technology of spiced dried bean curd
CN103828936A (en) * 2012-11-27 2014-06-04 朱殿康 Manufacturing method of spiced dried bean curd
CN103229850B (en) * 2013-04-10 2015-02-04 吉林农业大学 Common yam rhizome dried bean curd and preparation method thereof
CN103229850A (en) * 2013-04-10 2013-08-07 吉林农业大学 Common yam rhizome dried bean curd and preparation method thereof
CN103493902B (en) * 2013-09-04 2015-12-23 合肥市福来多食品有限公司 A kind of instant pork dried bean curd
CN103493902A (en) * 2013-09-04 2014-01-08 合肥市福来多食品有限公司 Instant pork dried bean curd
CN104686984A (en) * 2013-12-09 2015-06-10 成都锦汇科技有限公司 Formula of marinating seasoning for marinating dried bean curds
CN104738200A (en) * 2013-12-31 2015-07-01 王汉文 Production method for dandelion dried bean curd
CN104738201A (en) * 2013-12-31 2015-07-01 王汉文 Method for preparing agastache dried bean-curd
CN104798901A (en) * 2014-01-26 2015-07-29 浙江科技学院 Method for controlling quality of dried bean curds in production process
CN104186696A (en) * 2014-07-23 2014-12-10 马鞍山江心绿洲食品有限公司 Five-flavor dried bean curd with black soybean and bone
CN104522185A (en) * 2014-12-31 2015-04-22 重庆市盖博食品有限公司 Dried bean curd making method
CN106035715A (en) * 2016-07-04 2016-10-26 谈茁 Trigonotis peduncularis flavored dried pigeon pea curd
CN107801787A (en) * 2017-09-29 2018-03-16 刘小平 A kind of Chinese milk vetch smoked bean curd

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