CN101248857A - Process for preparing meals fibre bean curd - Google Patents
Process for preparing meals fibre bean curd Download PDFInfo
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- CN101248857A CN101248857A CNA2008100332143A CN200810033214A CN101248857A CN 101248857 A CN101248857 A CN 101248857A CN A2008100332143 A CNA2008100332143 A CN A2008100332143A CN 200810033214 A CN200810033214 A CN 200810033214A CN 101248857 A CN101248857 A CN 101248857A
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Abstract
The invention relates to the food technology field, in particular to a method for producing tofu with rich dietary fiber. The method comprising the following steps of removing bran from soy beans, soaking the soy beans, grinding the soy beans into soy bean milk, cooking the soy bean milk, emulsifying the soy bean milk, homogenizing the soy bean milk, putting some brine into the soy bean milk, and so on. The soy beam milk with proper brine can be canned as packed fibrous tofu products, such as dried bean curd, bean curd skin, steamed bean curd roll and so on. The tofu with high dietary fiber produced through the inventive method does not need addition of additional materials. The product is rich in nourishment and has more dietary fiber, thereby relaxing bowels, regulating and controlling the concentration of sugar in blood and reducing blood-fat; and the product tastes soft, so that the product is suitable for the old and the young and being a top grade product on a dinner table. Furthermore, the soft tofu has a longer service life than that of common bean products, and can be preserved for seven days in the condition of 0-5DEG.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of production method of dietary fiber tofu.
Background technology
Bean curd is the primary raw material of China's vegetarian diet dish, always is subjected to people's welcome, is described as " plant meat " by people.Bean curd mainly is that raw material is processed into the soybean, and soybean contains more protein and fat, so soybean curd nutrition is worth also higher.
Tradition bean curd has the south and the branch of bei-tofu, the main distinction select gypsum (or order halogen) how much, south bean curd usefulness gypsum is less, thereby the quality delicacy, moisture is about 90%; Bei-tofu is more with gypsum, and quality is old than south bean curd, and moisture is at 85-88%.Tradition bean curd has a bitter taste usually, and has been subjected to some unfrequented.
Nowadays, various new-type bean curd enjoy consumer's favor, as inner ester bean curd, kapok bean curd, silk bean curd or the like.New-type bean curd has been abandoned older generation's bittern and gypsum, uses glucolactone instead as coagulating agent, adds trehalose and natural plant gum and so on material water conservation.Yield rate height so not only, the quality exquisiteness, and mouthfeel water is tender more, bitter taste has not had yet.
No matter be that traditional bean curd or new-type bean curd all discard bean dregs in manufacturing process, and cause in the finished product dietary fiber content low.Dietary fiber is that health diet is indispensable, and fiber is keeping playing the part of important role on the digestive system health, and absorbing enough fibers simultaneously also can angiocardiopathy preventing, cancer, diabetes and other disease.Fiber can clean wall of digestive and strengthen digestive function, and fiber can dilute and quicken simultaneously removing of carcinogen in the food and noxious material, the alimentary canal that protection is fragile and prevent colon cancer.
Summary of the invention
Technical problem to be solved by this invention is weak points such as dietary fiber content is low in the existing bean curd.
In order to solve the problems of the technologies described above, the invention discloses a kind of production method of dietary fiber tofu, comprise the following steps:
Decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, make skin of beancurd and cotyledon be easy to separate, carry out skin of beancurd separation through peeling machine again.Peeling rate will reach more than 98.5%;
Soak: soya bean is put into fermentation vat add the water cleaning and dipping.Immersion will be controlled well with water ph value, and partial neutral is good slightly, can put into sodium bicarbonate and regulate.Summer, Ying Qin changed water.Soaking temperature can not surpass 35 ℃ generally at 15 ℃-30 ℃, prevents the too fast product quality that influences of microbial reproduction.Soak time summer since the temperature height generally at 3-4 hour, be 6-14 hour winter; Soak time is judged according to the immersion degree of soya bean, its determination methods: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount.
Washing: soaked soya bean is sent into accumulator tank in order to defibrination by the wet concentration removal of impurities;
Defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 10 °～13 °; The soya-bean milk that mill is good further grinds with colloid mill again, further the refinement fiber.
Mashing off: will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate.Key is to boil soya-bean milk fully during mashing off, and to remove Escin, jerky flavor and the most of bacterium in the soya bean, the various enzymes of passivation guarantee product quality;
Emulsification: carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing, be emulsified in the high-speed shearing machine and carry out; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight.
Homogeneous: the soya-bean milk of emulsification is carried out homogeneous,, thereby reach ultra-fine purpose by the high-voltage high-speed head-on collision of fiber molecule with fiber molecule; Homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60Mpa;
Point slurry: adding concentration by 2.5 ‰～3 ‰ weight ratios is that 11 °～12 ° coagulating agent emulsion is carried out a slurry.The point slurry time was controlled at 1～5 minute.Described coagulating agent is selected edible bittern, lactone or gypsum for use;
Can, finished product.
Box-packed fiber bean curd: the soya-bean milk can envelope box that will select, put into disinfection equipment and carry out pasteurize.Sterilization temperature is controlled at 70 ℃～85 ℃, and the time is 45～55 minutes.Bean curd after the sterilization is cooled to 3 ℃～8 ℃, is various box-packed fiber tofu products.
Other high dietary-fiber bean product: squeeze moulding after the slurry point is good, make various high dietary-fiber bean product according to traditional soybean product technology, as dried bean curd, the skin of soya-bean milk, steamed bean curd roll etc.
In a preferred embodiment, described soya bean is adopted high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.
The method of the invention need not to add extra raw material, and the product of producing is nutritious, contains more dietary fiber, can relax bowel, regulate the control blood sugar concentration, reduce blood fat, and delicate mouthfeel is soft glutinous, and is all-ages, is the dining table good merchantable brand.And the shelf-life, more common bean product were long, can guarantee the quality 7 days under 0～5 ℃ of condition.
The specific embodiment
Below in conjunction with specific embodiment, further illustrate the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Ratio and percentage are based on weight, unless stated otherwise.
Embodiment 1: a kind of box-packed fiber bean curd
Soya bean is adopted high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.Adopt the following step preparation then:
Decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, make skin of beancurd and cotyledon be easy to separate, carry out skin of beancurd separation through peeling machine again.Peeling rate will reach more than 98.5%;
Soak: soya bean is put into fermentation vat add the water cleaning and dipping.Immersion will be controlled well with water ph value, and partial neutral is good slightly, can put into sodium bicarbonate and regulate.Summer, Ying Qin changed water.Soaking temperature between 15 ℃-35 ℃ any one temperature value can, as 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃.Soak time summer since the temperature height generally at 3-4 hour, be 6-14 hour winter; Soak time is judged according to the immersion degree of soya bean, its determination methods: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount.
Washing: soaked soya bean is sent into accumulator tank in order to defibrination by the wet concentration removal of impurities.
Defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 10 °.
Mashing off will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate, and boil fully.
The ultra-fine processing of fibre and soya: well-done band slag soya-bean milk is squeezed into the molecule collider,, thereby reach ultra-fine purpose by the high-voltage high-speed head-on collision of fiber molecule with fiber molecule.
Emulsification: carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing, be emulsified in the high-speed shearing machine and carry out; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight.。
Homogeneous: well-done full beans soya-bean milk is carried out homogeneous, with ultra-fineization of fibre and soya.Homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60MPa.
The point slurry: adding concentration by 2.5 ‰ weight ratios is that 11 °～12 ° edible bittern emulsions are carried out a slurry.The point slurry time was controlled at 1～2 minute.
With selecting good soya-bean milk can envelope box, put into disinfection equipment and carry out pasteurize.Sterilization temperature is controlled at 70 ℃～85 ℃, and the time is 45～55 minutes.Bean curd after the sterilization is cooled to 3 ℃～8 ℃, is various box-packed fiber tofu products.
Embodiment 2: a kind of fiber dried bean curd
Soya bean is adopted high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.Adopt the following step preparation then:
Decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, make skin of beancurd and cotyledon be easy to separate, carry out skin of beancurd separation through peeling machine again.Peeling rate will reach more than 98.5%;
Soak: soya bean is put into fermentation vat add the water cleaning and dipping.Immersion will be controlled well with water ph value, and partial neutral is good slightly, can put into sodium bicarbonate and regulate.Summer, Ying Qin changed water.Soaking temperature between 15 ℃-35 ℃ any one temperature value can, as 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃.Soak time summer since the temperature height generally at 3-4 hour, be 6-14 hour winter; Soak time is judged according to the immersion degree of soya bean, its determination methods: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount;
Washing: soaked soya bean is sent into accumulator tank in order to defibrination by the wet concentration removal of impurities.
Defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 11 °.
Mashing off will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate, and boil fully.
The ultra-fine processing of fibre and soya: well-done band slag soya-bean milk is squeezed into the molecule collider,, thereby reach ultra-fine purpose by the high-voltage high-speed head-on collision of fiber molecule with fiber molecule.
Emulsification: carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing, be emulsified in the high-speed shearing machine and carry out; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight.。
Homogeneous: well-done full beans soya-bean milk is carried out homogeneous, with ultra-fineization of fibre and soya.Homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60MPa.
The point slurry: adding concentration by 2.7 ‰ weight ratios is that 11 °～12 ° lactone emulsions are carried out a slurry.The point slurry time was controlled at 2～3 minutes.
Squeeze moulding after the slurry point is good, make dried bean curd according to traditional soybean product technology.
Embodiment 3: a kind of fiber skin of soya-bean milk
Soya bean is adopted high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.Adopt the following step preparation then:
Decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, make skin of beancurd and cotyledon be easy to separate, carry out skin of beancurd separation through peeling machine again.Peeling rate will reach more than 98.5%;
Soak: soya bean is put into fermentation vat add the water cleaning and dipping.Immersion will be controlled well with water ph value, and partial neutral is good slightly, can put into sodium bicarbonate and regulate.Summer, Ying Qin changed water.Soaking temperature between 15 ℃-35 ℃ any one temperature value can, as 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃.Soak time summer since the temperature height generally at 3-4 hour, be 6-14 hour winter; Soak time is judged according to the immersion degree of soya bean, its determination methods: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount;
Washing: soaked soya bean is sent into accumulator tank in order to defibrination by the wet concentration removal of impurities.
Defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 12 °.
Mashing off will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate, and boil fully.
The ultra-fine processing of fibre and soya: well-done band slag soya-bean milk is squeezed into the molecule collider,, thereby reach ultra-fine purpose by the high-voltage high-speed head-on collision of fiber molecule with fiber molecule.
Emulsification: carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing, be emulsified in the high-speed shearing machine and carry out; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight.。
Homogeneous: well-done full beans soya-bean milk is carried out homogeneous, with ultra-fineization of fibre and soya.Homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60MPa.
The point slurry: adding concentration by 2.8 ‰ weight ratios is that 11 °～12 ° gypsum emulsions are carried out a slurry.The point slurry time was controlled at 3～4 minutes.
Squeeze moulding after the slurry point is good, make the skin of soya-bean milk according to traditional soybean product technology.
Embodiment 4: a kind of fiber bean curd steamed bean curd roll
Soya bean is adopted high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.Adopt the following step preparation then:
Decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, make skin of beancurd and cotyledon be easy to separate, carry out skin of beancurd separation through peeling machine again.Peeling rate will reach more than 98.5%;
Soak: soya bean is put into fermentation vat add the water cleaning and dipping.Immersion will be controlled well with water ph value, and partial neutral is good slightly, can put into sodium bicarbonate and regulate.Summer, Ying Qin changed water.Soaking temperature between 15 ℃-35 ℃ any one temperature value can, as 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃.Soak time summer since the temperature height generally at 3-4 hour, be 6-14 hour winter; Soak time is judged according to the immersion degree of soya bean, its determination methods: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount;
Washing: soaked soya bean is sent into accumulator tank in order to defibrination by the wet concentration removal of impurities.
Defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 13 °.
Mashing off will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate, and boil fully.
The ultra-fine processing of fibre and soya: well-done band slag soya-bean milk is squeezed into the molecule collider,, thereby reach ultra-fine purpose by the high-voltage high-speed head-on collision of fiber molecule with fiber molecule.
Emulsification: carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing, be emulsified in the high-speed shearing machine and carry out; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight.。
Homogeneous: well-done full beans soya-bean milk is carried out homogeneous, with ultra-fineization of fibre and soya.Homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60MPa.
The point slurry: adding concentration by 3 ‰ weight ratios is that 11 °～12 ° gypsum emulsions are carried out a slurry.The point slurry time was controlled at 4～5 minutes.
Squeeze moulding after the slurry point is good, make the bean curd steamed bean curd roll according to traditional soybean product technology.
Scope of the present invention is not subjected to the restriction of described specific embodiments, and described embodiment is only desired also to comprise the method and the component of functional equivalent in the scope of the invention as the single example of illustrating various aspects of the present invention.In fact, except content as herein described, those skilled in the art can easily grasp multiple improvement of the present invention with reference to above description and accompanying drawing.Described improvement also falls within the scope of appended claims.
Claims (8)
1. the production method of a dietary fiber tofu,, it is characterized in that comprising the following steps:
A) decortication: soya bean is sent into drying equipment slowly be heated to 60 ℃, the time was controlled at 20～30 minutes, be warming up to rapidly then 85 ℃ about 8～10 minutes, carry out skin of beancurd through peeling machine again and separate;
B) soak: soya bean is put into fermentation vat add the water cleaning and dipping, soaking temperature can not surpass 35 ℃ generally at 15 ℃-30 ℃, and soak time is 4-20 hour;
C) washing: soaked soya bean is passed through the wet concentration removal of impurities;
D) defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 10 °～13 °; The soya-bean milk that mill is good further grinds with colloid mill again, further the refinement fiber;
E) mashing off: will grind good soya-bean milk and squeeze into plasma burning equipment and hot plate, to boiling fully;
F) emulsification: in high-speed shearing machine, carry out emulsification with glyceride and the phosphatide soya-bean milk after with ultra-fine processing; The interpolation weight ratio of glyceride and phosphatide is 2: 1, and total addition is 3 ‰ of a soya-bean milk weight;
G) homogeneous: the soya-bean milk of emulsification is carried out homogeneous, and homogeneous adopts the two-stage homogeneous, and temperature is about 75 ℃, and first order pressure is 25～30MPa, and secondary is 50～60Mpa;
H) slurry: adding concentration by 2.5 ‰～3 ‰ weight ratios is that 11 °～12 ° coagulating agent emulsion is carried out a slurry;
I) can, finished product.
2. production method according to claim 1 is characterized in that soak time described in the step b) is that 4-6 hour or winter are 8-20 hour in summer.
3. production method according to claim 1, it is characterized in that soak time described in the step b) judges its determination methods according to the immersion degree of soya bean: pinch out bean cotyledon with hand, section soaks into no hard core.Inner surface is smooth, the hole of slightly collapsing, and the soaked soybean water absorption is about 1-1.1 times of soya bean amount.
4. production method according to claim 1 is characterized in that step I) described in some the slurry time be 1～5 minute.
5. production method according to claim 1 is characterized in that step I) described in coagulating agent one of select for use in edible bittern, lactone or the gypsum or their mixture.
6. production method according to claim 1 is characterized in that step j) seal box for the soya-bean milk can that will select, put into disinfection equipment and carry out pasteurize.Sterilization temperature is controlled at 70 ℃～85 ℃, and the time is 45～55 minutes.Bean curd after the sterilization is cooled to 3 ℃～8 ℃, is various box-packed fiber tofu products.
7. production method according to claim 1 is characterized in that step j) squeeze moulding for selecting soya-bean milk well, make high fiber bean product.
8. production method according to claim 1 is characterized in that described soya bean employing high-quality non-transgenic soya bean, and moisture requirement is 10%～12%, and protein content is more than 36%.
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| CNA2008100332143A CN101248857A (en) | 2008-01-29 | 2008-01-29 | Process for preparing meals fibre bean curd |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370011A (en) * | 2011-09-28 | 2012-03-14 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
| CN103229853A (en) * | 2013-04-26 | 2013-08-07 | 辽宁一丁食品有限公司 | Ready-to-eat dried beancurd stick product as well as manufacture method and edible method thereof |
| CN103621663A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd and preparation method thereof |
| RU2514490C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "green peas and tofu salad" |
| CN103960374A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Method for preparing flavored bittern bean curd |
| CN104738203A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Production method for dandelion bean curd |
| CN109479979A (en) * | 2017-09-11 | 2019-03-19 | 南京农业大学 | A kind of full beans bean curd production method of wheat embryo |
| CN109673755A (en) * | 2017-10-19 | 2019-04-26 | 山东禹王生态食业有限公司 | A kind of yield rate is high, free from beany flavor bean curd preparation method |
| CN110432338A (en) * | 2019-09-05 | 2019-11-12 | 河北天烨食品科技有限公司 | A kind of novel polysaccharide is from gel Tofu processing method |
| CN115720989A (en) * | 2022-11-23 | 2023-03-03 | 苏州金记食品有限公司 | Production method of bean curd rich in dietary fiber |
-
2008
- 2008-01-29 CN CNA2008100332143A patent/CN101248857A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370011A (en) * | 2011-09-28 | 2012-03-14 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
| CN102370011B (en) * | 2011-09-28 | 2013-01-09 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
| CN103229853A (en) * | 2013-04-26 | 2013-08-07 | 辽宁一丁食品有限公司 | Ready-to-eat dried beancurd stick product as well as manufacture method and edible method thereof |
| RU2514490C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "green peas and tofu salad" |
| CN103621663A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd and preparation method thereof |
| CN104738203A (en) * | 2013-12-31 | 2015-07-01 | 王汉文 | Production method for dandelion bean curd |
| CN103960374A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Method for preparing flavored bittern bean curd |
| CN109479979A (en) * | 2017-09-11 | 2019-03-19 | 南京农业大学 | A kind of full beans bean curd production method of wheat embryo |
| CN109673755A (en) * | 2017-10-19 | 2019-04-26 | 山东禹王生态食业有限公司 | A kind of yield rate is high, free from beany flavor bean curd preparation method |
| CN109673755B (en) * | 2017-10-19 | 2022-06-28 | 山东禹王生态食业有限公司 | Preparation method of bean curd with high yield and no beany flavor |
| CN110432338A (en) * | 2019-09-05 | 2019-11-12 | 河北天烨食品科技有限公司 | A kind of novel polysaccharide is from gel Tofu processing method |
| CN115720989A (en) * | 2022-11-23 | 2023-03-03 | 苏州金记食品有限公司 | Production method of bean curd rich in dietary fiber |
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