CN101971887A - Preparation method of dried beancurd stick and dried beancurd stick prepared thereby - Google Patents
Preparation method of dried beancurd stick and dried beancurd stick prepared thereby Download PDFInfo
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Abstract
The invention relates to a preparation method of dried beancurd stick and dried beancurd stick prepared thereby. The preparation method comprises the following steps: 1) grinding peeled soybean into soybean milk; 2) carrying out homogenization treatment on the soybean milk and preparing the homogenized soybean milk; 3) adding a mildew preventive and a film-forming agent in the homogenized soybean and carrying out heating and milk boiling treatment; and 4) heating, uncovering bamboo and forming. The method adopts a water grinder for grinding and high-pressure homogenization, and improves the dissolution rate of protein, thus improving the yield of the dried beancurd stick; film-forming agent Curdlan is added in the homogenized soybean milk so as to accelerate the film forming speed; and mildew preventive calcium propionate is added to effectively restrain the growth of the mould, and prolong the shelf life of the dried beancurd stick. The invention has the advantages of low cost, simple and easy technique and larger application and promotion values.
Description
Technical field
The present invention relates to a kind of processing method of bean curd stick, specifically be meant a kind of processing method that improves bean curd stick output and quality.
Background technology
Bean curd stick has another name called bean-curd stick, rotten muscle, the skin of soya-bean milk etc., is raw material and a kind of vegetable food of making through a series of processing with the soya bean, and yellowish, the unique flavor of its color and luster is one of China's traditional characteristics food.Bean curd stick is nutritious, is rich in V
E, functional component such as unrighted acid, isoflavones, lecithin, do not contain cholesterol, normal eating can be improved cardiovascular function, replenishes required amino acid in the human body, therefore be the senior nutrition of hypertension, artery sclerosis and cardiovascular patient, " vegetarian diet " is otherwise known as.
For a long time, in China's bean curd stick production mostly is to stay in the handicraft workshop formula that equipment is simply outmoded, technology falls behind to produce, production environment can not satisfy the requirement of food hygiene, safety and quality do not catch up with the development of modern food, and yield rate is low, is in particular in: the traditional bean curd stick of (1) China is made, and the extraction process of soybean protein adopts cold water defibrination and washery slag, the soybean protein dissolution rate is low, serious waste of resources; (2) bean curd stick made of traditional handicraft is subjected to the weather quality influence bigger, and particularly the influence of the hygienic quality of product is especially serious, easily grows pathogenic bacteria such as mould; (3) in traditional bean curd stick production process, the soya-bean milk heated time is long, the excessive sex change of albumen, and product quality is poor, yield poorly.In order to obtain the bean curd stick of good toughness of light color, in the bean curd stick production process, added violated additives such as sodium formaldehyde sulfoxylate, borax, endangered the healthy of consumers in general.Because sodium formaldehyde sulfoxylate, borax are the poisonous chemical substances of a class, China's national standard and relevant food rules are clearly stipulated to forbid to add chemical substances such as sodium formaldehyde sulfoxylate, borax in food.
At present,, improve the productive rate and the quality of bean curd stick, the production and the technology controlling and process of bean curd stick carried out a large amount of research, mainly contain as follows in order to solve the defective in traditional bean curd stick production process:
For example: Granted publication number discloses a kind of preparation method of beancurd sheet for the application for a patent for invention of CN100566579C, comprise that mainly defibrination of employing, secondary filter are in conjunction with adding monoglyceride and composite phosphate, improve product yield rate and quality, improve the ratio of one-level bean curd stick by continuous feeding, make product be the faint yellow of homogeneous, replace traditional heated air drying or shine drying method technology being prepared from by using closed far-infrared ray drying equipment.
Granted publication number discloses a kind of nutrition reinforced beancurd sticks production method and device for the application for a patent for invention of CN100442993C.Two electrode plate of the bean curd stick process units of energising heating are placed on the both sides of forming tank respectively, and temperature sensor is fixed on middle of forming groove.This method is to adopt the energising mode of heating, adds earlier calcium lactate, ferrous sulfate hardening agent in former soya-bean milk, heats mashing off, moulding, takes off bamboo with two-stage heating or multistage.Though add a spot of metal ion type nutrition fortifier, increased content of elements in the bean curd stick, improved the nutrition of bean curd stick, and shortened the mashing off time, reduced film-forming temperature, improved the productive rate and the rate of film build of bean curd stick, but the gloss of bean curd stick is dark, poor toughness.
And for example: Granted publication number relates to bean food manufacture craft and equipment for preparation method and the equipment that the application for a patent for invention of CN1226944C discloses the high-quality beancurd sheet, principal character is: selected good quality soybeans, the employing secondary cleaning is soaked, secondary is converted the water pulping, Steam Heating, technology and rational prescriptions such as freezing preservation, also adopt screenings to separate fiberizer, normal pressure type boiler, sealed vaporium, the equipment that container molding etc. are advanced, though it is single that this method has overcome the purposes of conventional art like product, shortcomings such as cost of transportation is big, but this method manufacture craft bean curd stick, production cost height.
For another example: publication number is that the application for a patent for invention of CN1352892A discloses a kind of health-care nutritive dried bean cream roll with delicious taste, with raw material processing and preparing such as calcium lactate, calcium citrate, spice, monosodium glutamate, salt, soybean, mouthfeel is fresh, anti-boils energetically, nourishing healthy, need not seasoning when edible and convenient.
Adopt the finished product bean curd stick of said method, equipment preparation also to exist the productive rate of finished product bean curd stick low, the bean curd stick color and luster is dark, poor toughness, and broken easily, mouthfeel is not good, and the easy moldy metamorphism of bean curd stick, defectives such as shelf-life weak point.
Summary of the invention
The objective of the invention is at the problem that prior art exists provide a kind of novel, simply prepare the method for bean curd stick and by the bean curd stick of this method preparation.Preparation is simple for the inventive method, and production cost is low, protein dissolution rate height, the productive rate height of bean curd stick finished product, product quality height, the long shelf-life of bean curd stick, suitability for industrialized production.
For realizing purpose of the present invention, one aspect of the present invention provides a kind of preparation method of bean curd stick, comprises following step in sequence:
1) peeled soybeans is ground into soya-bean milk; 2) soya-bean milk is carried out homogeneous and handle, make the homogeneous soya-bean milk; 3) in the homogeneous soya-bean milk, add mould inhibitor and film forming agent, heat mashing off and handle; 4) the bamboo moulding is taken off in heating.
Wherein, the step of carrying out in the following order of soya-bean milk described in the step 1) is prepared from:
A) immersion treatment
Add first water and carry out immersion treatment in peeled soybeans, obtain soaking soybean, wherein the immersion treatment temperature is 20-40 ℃, and soak time is 4-6 hour;
B) defibrination is handled
In soaking soybean, add second batch of water, carry out the water mill defibrination and handle, filter then, obtain first soya-bean milk and first bean dregs.
Particularly, the immersion treatment time is 4-5 hour steps A); The weight portion proportioning of peeled soybeans and first water is 1 in the immersion treatment process: 3-5.
Particularly, the weight portion proportioning of the second batch of water and peeled soybeans is 4-6 step B): 1.
Wherein, also comprise step C), add the 3rd batch of water to first bean dregs, carry out the water mill defibrination processing second time after mixing, filter then, obtain second soya-bean milk.
Particularly, the weight portion proportioning of described first bean dregs and the 3rd batch of water is 1: 3-5.
Wherein, step 2) the homogeneous soya-bean milk described in be soya-bean milk that step 1) is made in homogenizer, carry out described homogeneous and handle and form, wherein, make that the solid content granularity is 15-25 μ m in the homogeneous soya-bean milk.
Particularly, the pressure that homogeneous is handled is 10-20MPa, and the homogeneous processing time is 10-20 minute.
Wherein, the mould inhibitor described in the step 3) is calcium propionate or sodium propionate; Described film forming agent is a curdlan.
Particularly, described mould inhibitor weight is 0.0053-0.01 with the ratio of the weight of peeled soybeans described in the step 1): 100, be preferably 0.0075-0.01: 100.
Particularly, described film forming agent weight is 0.0053-0.016 with the ratio of the weight of peeled soybeans described in the step 1): 100, be preferably 0.01-0.016: 100.
Wherein, the heating-up temperature that the heating mashing off described in the step 3) is handled is 90-100 ℃, is preferably 100 ℃; Be 10-12 minute heat time heating time.
Particularly, comprise also after the homogeneous soya-bean milk after the mashing off processing is cooled off that add the pH conditioning agent, the pH value of regulating soya-bean milk is 7-8.
Especially, described pH conditioning agent is selected sodium bicarbonate or soda.
Particularly, solid content is 5.1-5.5% in the soya-bean milk after mashing off is handled
Wherein, it is 70-82 ℃ that the bamboo forming temperature is taken off in heating described in the step 4), is preferably 78-82 ℃.
Particularly, it is that the soya-bean milk that will handle through mashing off is under the 70-82 ℃ of condition in temperature that the bamboo moulding is taken off in described heating, provokes surperficial film from the surface of forming tank with the rubber-like iron wire, obtains wet beancurd sheet.
Particularly, comprise also wet beancurd sheet carried out drying that make product, wherein baking temperature is 55-65 ℃.
The present invention provides a kind of bean curd stick that is prepared from according to the method described above on the other hand.
The advantage that the bean curd stick of the present invention's preparation has is:
1, after soybeans soaking is roughly ground in the bean curd stick preparation process of the present invention, adopts the high pressure homogenizer fine grinding, destroyed the soya cells tissue, improved the protein dissolution rate, increase bean curd stick output, the bean curd stick productive rate reaches more than 53%, is significantly higher than traditional bean curd stick preparation method's productive rate.
2, preparation method of the present invention adopts homogeneous to handle, and under the action of turbulent flow of high pressure homogenizer, makes slurries refinement and mixing more even, reduces the slurries lamination, solves the easy sedimentation problem of soya-bean milk; Improve slurries outward appearance and color and luster, improve the slurries quality, promote the soya-bean milk film forming, form bean curd stick fast, shortened the production time, and under the high pressure effect of high pressure homogenizer, make enzyme-deactivating, removal beany flavor and soybean ANFs in the slurries, kill the microorganism in the slurries.
3, the bean curd stick of the present invention's preparation is difficult for rotting, suitable preservation for a long time at normal temperatures, the mould inhibitor calcium propionate that adds, propionic acid in the aqueous solution of calcium propionate can suppress the synthetic Beta-alanine of microorganism consumingly, thereby effectively prevented the growth of mould, finished product bean curd stick room temperature storage after 12 months total plate count be 650-690cfu/g only, prolonged the shelf-life of bean curd stick.
4, add the nontoxic film forming agent curdlan of human body in the bean curd stick of the present invention's preparation, under heating condition, form gel, have extremely strong heat endurance, and can promote secondary key crosslinked of protein, improve the film forming speed of bean curd stick, shorten the production cycle, improved production efficiency.
5, add the film forming agent curdlan in the bean curd stick of the present invention's preparation, increased the toughness of finished product bean curd stick, product is cracky not, and the bean curd stick food mouthfeel of preparation is good, high resilience, good palatability.
6, control soaking temperature and soak time in the inventive method soaking soybean process had both guaranteed to make the suction of soybean hydro-combination process fully, fully softening soya cells tissue, soybean protein body film is brittle state, be convenient to follow-up defibrination, be beneficial to separating out of soybean protein, improve the productive rate of bean curd stick; Avoided again in immersion process, tatoin respiration, enzymolysis etc. and consume wherein sugar, fat, protein etc. have farthest kept the nutrition of soybean.
7, add mould inhibitor and film forming agent among the bean curd stick preparation method of the present invention, improved the soya-bean milk film forming speed, shortened the mashing off processing time, effectively reduce Maillard reaction, the color and luster of the bean curd stick of preparation is yellowish, improved the quality of bean curd stick, improved the productive rate of bean curd stick simultaneously, the bean curd stick productive rate reaches more than 53%.
The specific embodiment mode
Below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
1, the selection of raw material and peeling are handled
Selecting the fresh soyabean of full grains, golden yellow color is raw material, removes particle and other foreign material mouldy, that damage by worms; The soybean of choosing is removed the peel with peeling machine.
2, immersion treatment
Peeled soybeans is soaked in first water, carry out immersion treatment, make the abundant imbibition of soybean, break no hard-core into two with one's hands, make soaking soybean, wherein, the weight proportion of peeled soybeans (dry weight) and first water be 1: 3 (be peeled soybeans dry weight 10kg, then the weight of first water is 30kg), soaking temperature is 30 ℃, soak time is 5 hours.
3, defibrination is handled for the first time
In soaking soybean, add second batch of water, place fiberizer (Shenyang hundred wound Science and Technology Ltd.s) to carry out the defibrination first time then, adopt 100 order filter clothes to filter then, obtain first soya-bean milk and first bean dregs, wherein for the first time in the defibrination process weight proportion of the second batch of water and soybean (dry weight) be 6: 1 (be peeled soybeans dry weight 10kg, then the gross weight of second batch of water is 60kg).
4, defibrination is handled for the second time
Add the 3rd batch of water in first bean dregs, mix in the back adding fiberizer and carry out the defibrination second time, adopt 100 order filter clothes then and filter, obtain second soya-bean milk, wherein first bean dregs (dry weight) are 1: 4 with the weight proportion of the 3rd batch of water.
5, homogeneous is handled
First soya-bean milk, second soya-bean milk mixed be placed on high pressure homogenizer (the grand light industry and machinery of Wenzhou mayor Co., Ltd) and carry out homogeneous and handle, obtain the homogeneous soya-bean milk, wherein the pressure of high pressure homogenizer is 15MPa, processing time 15min, and the solid content granularity in the homogeneous soya-bean milk reaches 15-25 μ m.
The embodiment of the invention is that first bean dregs that the first time, defibrination obtained after handling are carried out the defibrination second time, filtration treatment, make second soya-bean milk, then first, second soya-bean milk is mixed, carry out the magma that high-pressure homogeneous processing obtains preparing bean curd stick again, the present invention also can directly directly carry out first soya-bean milk that obtains after the defibrination processing for the first time carrying out mashing off Processing of Preparation bean curd stick after homogeneous is handled.
6, mashing off is handled
In the homogeneous soya-bean milk, add calcium propionate successively, curdlan, stir, be heated to 100 ℃ after mixing, and under 100 ℃, keep soya-bean milk to seethe with excitement 12 minutes, be cooled to room temperature (20 ℃) then, the pH value that adds sodium bicarbonate adjusting soya-bean milk is 7.5, wherein in calcium propionate and the step 2 ratio of the weight of the peeled soybeans of immersion treatment (dry weight) be 0.0075: 100 (be peeled soybeans dry weight 10kg, then the weight of calcium propionate is 0.00075kg), in curdlan and the step 2 ratio of the weight of the peeled soybeans of immersion treatment (dry weight) be 0.01: 100 (be peeled soybeans dry weight 10kg, then the weight of curdlan is 0.001kg), solid content is 5.5% in the soya-bean milk after mashing off is handled.
7, bamboo is taken off in moulding
With the pH value is that 7.5 soya-bean milk joins in the forming tank, soya-bean milk in the forming tank is heated, make temperature remain 80 ℃, provoke the film on surface from the surface of forming tank with the rubber-like iron wire, obtain wet beancurd sheet, the beancurd sheet that so will wet is inserted oven dry in the hothouse, obtains moisture content and be 8.3% finished product bean curd stick, wherein bake out temperature 55-65 ℃, the bean curd stick productive rate is 53.9%.
Measure finished product bean curd stick performance indications after 12 months as follows at room temperature storage:
Method according to standard GB/T5009.3 regulation is measured the bean curd stick water content;
Method according to standard GB/T5009.5 regulation is measured the protein content of bean curd stick;
Method according to standard GB/T5009.6 regulation is measured the fat content of bean curd stick;
Method according to standard GB/T4789.23 regulation is measured the total number of bacterial colonies of bean curd stick;
Measurement result is shown in Table 1.
Embodiment 2
In the immersion treatment process, peeled soybeans (dry weight) is 1: 4 with the weight proportion of first water, and soaking temperature is 40 ℃, and soak time is 4 hours; The weight proportion of peeled soybeans (dry weight) and second batch of water is 1: 4 in the defibrination processing procedure for the first time; The weight ratio of first bean dregs (dry weight) and the 3rd batch of water is 1: 3 in the defibrination processing procedure for the second time; The pressure of homogeneous processing procedure mesohigh homogenizer is 10MPa, processing time 20min; The ebuillition of heated time is 10 minutes in the mashing off processing procedure; The ratio of the weight of the peeled soybeans (dry weight) in calcium propionate and the immersion treatment process is 0.01: 100, and the ratio of the weight of the peeled soybeans of curdlan and immersion treatment (dry weight) is 0.016: 100; The pH value of soya-bean milk is 8, and solid content is 5.1% in the soya-bean milk after mashing off is handled; The temperature that soya-bean milk in the bamboo process is taken off in moulding is outside 78 ℃, and all the other are identical with embodiment 1.
Finished product bean curd stick productive rate is 54.2%, measures the performance indications of finished product bean curd stick after 12 months according to embodiment 1 method at room temperature storage, and measurement result is shown in Table 1.
Embodiment 3
In the immersion treatment process, soybean (dry weight) is 1: 5 with the weight proportion of first water, and soaking temperature is 20 ℃, and soak time is 5.5 hours; The weight proportion of soybean (dry weight) and second batch of water is 1: 5 in the defibrination processing procedure for the first time; The weight ratio of first bean dregs (dry weight) and the 3rd batch of water is 1: 5 in the defibrination processing procedure for the second time; The pressure of homogeneous processing procedure mesohigh homogenizer is 20MPa, processing time 10min; The ratio of the weight of the soybean (dry weight) in the mashing off processing procedure in calcium propionate and the immersion treatment process is 0.0053: 100, and the ratio of the weight of the soybean of curdlan and immersion treatment (dry weight) is 0.0053: 100; The pH value of soya-bean milk is 7.5; The temperature that soya-bean milk in the bamboo process is taken off in moulding is outside 82 ℃, and all the other are identical with embodiment 1.
Finished product bean curd stick productive rate 53.7% is measured the performance indications of finished product bean curd stick at room temperature storage according to embodiment 1 method after 12 months, measurement result is shown in Table 1.
Embodiment 4
In the immersion treatment process, peeled soybeans (dry weight) is 1: 3 with the weight proportion of first water, and soaking temperature is 30 ℃, and soak time is 4.5 hours; The weight proportion of peeled soybeans (dry weight) and second batch of water is 1: 6 in the defibrination processing procedure for the first time; The weight ratio of first bean dregs (dry weight) and the 3rd batch of water is 1: 4 in the defibrination processing procedure for the second time; The ratio of the weight of the peeled soybeans (dry weight) in the mashing off processing procedure in calcium propionate and the immersion treatment process is 0.008: 100, and the ratio of the weight of the peeled soybeans of curdlan and immersion treatment (dry weight) is 0.012: 100; The pH value of soya-bean milk is outside 7.5, and all the other are identical with embodiment 1.
Finished product bean curd stick productive rate is 53.1%, measures the performance indications of finished product bean curd stick after 12 months according to embodiment 1 method at room temperature storage, and measurement result is shown in Table 1.
Reference examples
Do not add in the mashing off processing procedure calcium propionate and the curdlan, all the other are identical with embodiment 1.
Finished product bean curd stick productive rate is 46.7%, measures the performance indications of finished product bean curd stick after 12 months according to embodiment 1 method at room temperature storage, and measurement result is shown in Table 1.
The quality testing result of table 1 bean curd stick
| Moisture content (%) | Protein content (%) | Fat content (%) | Total plate count (cfu/g) | Color and luster | |
| Embodiment 1 | 8.3 | 52.6 | 21.1 | 680 | Yellowish |
| Embodiment 2 | 8.6 | 51.7 | 20.8 | 650 | Yellowish |
| Embodiment 3 | 8.4 | 52.2 | 21.4 | 670 | Yellowish |
| Embodiment 4 | 8.5 | 51.9 | 21.3 | 690 | Yellowish |
| Reference examples | 8.8 | 50.1 | 20.3 | 1350 | Yellowish |
By table 1 result as seen:
1, behind the soybeans soaking defibrination, adopt the high pressure homogenizer fine grinding, improved the quality of soya-bean milk, promoted the bean curd stick film forming, the nutrient composition content height in the finished product bean curd stick has improved bean curd stick output and quality, and the productive rate of bean curd stick reaches more than 53%.
2, by adding the mould inhibitor calcium propionate, effectively prevented the growth of mould, the total plate count of finished product bean curd stick is hanged down the storage period that has prolonged bean curd stick.
3, the inventive method technology is simple, and is easy to operate, improves bean curd stick output and quality, has good practical value and application prospect.
Claims (10)
1. the preparation method of a bean curd stick comprises following step in sequence:
1) peeled soybeans is ground into soya-bean milk;
2) soya-bean milk is carried out homogeneous and handle, make the homogeneous soya-bean milk;
3) in the homogeneous soya-bean milk, add mould inhibitor and film forming agent, heat mashing off and handle;
4) the bamboo moulding is taken off in heating.
2. preparation method as claimed in claim 1 is characterized in that mould inhibitor described in the step 3) is calcium propionate or sodium propionate.
3. preparation method as claimed in claim 2 is characterized in that the described mould inhibitor weight and the ratio of the weight of peeled soybeans described in the step 1) are 0.0053-0.01: 100.
4. as claim 1,2 or 3 described preparation methods, it is characterized in that film forming agent described in the step 3) is a curdlan.
5. preparation method as claimed in claim 4 is characterized in that the described film forming agent weight and the ratio of the weight of peeled soybeans described in the step 1) are 0.0053-0.016: 100.
6. as the arbitrary described preparation method of claim 1 to 5, it is characterized in that the step that soya-bean milk described in the step 1) carries out in the following order is prepared from:
A) immersion treatment
Add first water and carry out immersion treatment in peeled soybeans, obtain soaking soybean, wherein the immersion treatment temperature is 20-40 ℃, and soak time is 4-6 hour;
B) defibrination is handled
In soaking soybean, add second batch of water, carry out the water mill defibrination and handle, filter then, obtain first soya-bean milk and first bean dregs.
7. preparation method as claimed in claim 6 is characterized in that step B) described in the second batch of water and steps A) described in the weight portion proportioning of peeled soybeans be 4-6: 1.
8. preparation method as claimed in claim 6 is characterized in that also comprising step C), add the 3rd batch of water to first bean dregs, carry out the water mill defibrination processing second time after mixing, filter then, obtain second soya-bean milk.
9. preparation method as claimed in claim 8 is characterized in that the weight portion proportioning of described first bean dregs and the 3rd batch of water is 1: 3-5.
10. bean curd stick is characterized in that being prepared from according to method as described in arbitrary as claim 1-9.
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| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
| CN110547337A (en) * | 2019-10-08 | 2019-12-10 | 安徽红花食品有限公司 | production method of non-fried baked bean curd skin |
| CN111345355A (en) * | 2020-04-23 | 2020-06-30 | 南京农业大学 | Preparation method of quick-rehydration dried beancurd sticks |
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| CN105285140A (en) * | 2015-09-22 | 2016-02-03 | 郑州科技学院 | Preserving method of fresh bean curd skin |
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| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
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| CN111345355A (en) * | 2020-04-23 | 2020-06-30 | 南京农业大学 | Preparation method of quick-rehydration dried beancurd sticks |
| CN111345355B (en) * | 2020-04-23 | 2022-08-02 | 南京农业大学 | Preparation method of quick-rehydration dried beancurd sticks |
| CN112869029A (en) * | 2021-02-22 | 2021-06-01 | 广西武宣农家富食品有限公司 | Semi-automatic dried bean production line |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
| CN114259020A (en) * | 2022-01-04 | 2022-04-01 | 福建省南平市豆博士食品科技有限公司 | Fresh dried bean curd stick and processing method thereof |
| CN114698782A (en) * | 2022-04-06 | 2022-07-05 | 南京农业大学 | Preparation method of whole bean curd stick |
| CN114698782B (en) * | 2022-04-06 | 2023-07-25 | 南京农业大学 | Preparation method of whole-bean dried beancurd sticks |
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Application publication date: 20110216 |