CN102224851A - Yellow serofluid for producing novel fermented bean curd and preparation method thereof - Google Patents
Yellow serofluid for producing novel fermented bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN102224851A CN102224851A CN201110122147.4A CN201110122147A CN102224851A CN 102224851 A CN102224851 A CN 102224851A CN 201110122147 A CN201110122147 A CN 201110122147A CN 102224851 A CN102224851 A CN 102224851A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- fermented bean
- mucor
- grams
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 241000235395 Mucor Species 0.000 claims abstract description 28
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 239000004467 fishmeal Substances 0.000 claims abstract description 20
- 235000013379 molasses Nutrition 0.000 claims abstract description 20
- 239000011780 sodium chloride Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000005303 weighing Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000014655 lactic acid Nutrition 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 241000191938 Micrococcus luteus Species 0.000 claims description 2
- 241000235526 Mucor racemosus Species 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000019779 Rapeseed Meal Nutrition 0.000 abstract 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000004456 rapeseed meal Substances 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000004455 soybean meal Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 16
- 235000013305 food Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013597 soy food Nutrition 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 241001446717 Galactia Species 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940074869 marquis Drugs 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- VBUNOIXRZNJNAD-UHFFFAOYSA-N ponazuril Chemical compound CC1=CC(N2C(N(C)C(=O)NC2=O)=O)=CC=C1OC1=CC=C(S(=O)(=O)C(F)(F)F)C=C1 VBUNOIXRZNJNAD-UHFFFAOYSA-N 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Abstract
A yellow serofluid for producing novel fermented bean curd and a preparation method thereof. Raw materials used in the production of the yellow serofluid comprise mucor, flavor-increasing yeast, lactic, rapeseed meal, soybean meal, fish meal, molasses and sodium chloride. The preparation method comprises the following steps: weighing certain weight percentage of the above-mentioned raw materials; adding the weighed rapeseed meal, soybean meal, fish meal, molasses and sodium chloride into a fermentation cylinder, evenly mixing the materials, and adding water, the amount of which is two thirds of the total weight of the materials; carrying out complete stirring and mixing, adding mucor, flavor-increasing yeast and lactic, allowing the mixture to ferment at normal temperature for 10 to 20 days, and adding 1000 g of water every one to two days during the fermentation followed by uniform stirring; allowing the mixture to ferment for 10 to 20 days and carrying out filtering so as to obtain a filtrate which is the yellow serofluid used for producing the novel fermented bean curd. The yellow serofluid prepared in the invention has excellent performance and substantially increases the output of fermented bean curds.
Description
Technical field
The present invention relates to fermented bean curd bittern, be specially a kind of yellow seriflux of producing in novel fermented bean curd and preparation method thereof that is used to.
Background technology
The ancient fermented bean curd that claims of fermented bean curd claims milkpea corruption, mold bean curd, fermented bean curd, bean curd with odor or the bean curd that becomes mildewed again, in Japan, and Vietnam, all there are production and selling in Philippine, Thailand, and corruption has rotten meaning, amplifies to fermenting and brewageing; Breast has the juice meaning, both can claim milk, can refer in particular to soya-bean milk again, that the fermented bean curd of fermenting-ripening has is nutritious, matter structure exquisiteness is soft and smooth, flavour is delicious and the characteristics of tempting appetite, is appetizing appetizing food and the flavouring that people like, occupies crucial position in numerous bean product.The America and Europe, fermented bean curd is because of the similar soft cheese of matter structure, and fermented bean curd is the fermented type soy food product that grows up on the bean curd production basis, is after bean curd, the another innovation and creation of China working people aspect soy food product.
Fermented bean curd has the long history of brewageing, and in the ancient books in the last years of a dynasty or reign in the Northern Wei Dynasty, the record of pickling the type fermented bean curd is arranged promptly before more than 1500 years, " dried bean curd with the salt maturation then be fermented bean curd ".Arrived the Ming Dynasty, be documented the document of mouldy fermented bean curd facture, as record among the Wang Shizhen " food constitution letter secret ", " bean curd (referring to fermented bean curd) is as method, and bean curd is pressed extremely dried, or tissue paper wraps up in, and ash charge is received and done.The butt piece is arranged in the food steamer ... "; Put down in writing among the Li Rihua " fluffy hold together evening talk " " Guizhou Province people from county like between the autumn in summer, make rotten, variable color setation in addition, with examination, the marquis is dried slightly ... ".In the Qing Dynasty, the historical data of relevant fermented bean curd heighten, and remove the preparation method that relates to fermented bean curd, also mention the edible and nutritional characteristic of fermented bean curd, as putting down in writing in the Zhao Xuemin supplementary Amplifications of the Compendium of Materia Medica, " with bean curd salted down vinasse or sauce system person, sweet-salty, property is flat, during nourishing the stomach is transferred "; Record in the Wang Shixiong " diet spectrum ", " rotten doing and the person of reproducing be a fermented bean curd, old better for a long time, the most suitable patient ", mentioned in Yuan Mu " single " " the Guangxi White fermented bean curd is distinguished the flavor of excellent " with the garden food; Put down in writing in Li Shiting " the garden record of waking up " two kinds " fermented bean curd breast methods "; " it is the fermented bean curd base that bean curd salts down mould, goes out to deceive town's sauce wantonly, gets base and makes fermented bean curd " described in " lake is refined " of Wang Rizhen.It serves to show that production of preserved beancurd is with edible extensive.During the Ming Dynasty, fermented bean curd imports Korea into, and kind mainly is a bean curd preserved chilli, is called " rough thick chilli sauce "; In China, the place of production of fermented bean curd spreads all over the whole nation, wherein with Suzhou, the Wuxi in Beijing, Jiangsu, and the Shaoxing in Zhejiang, and the fermented bean curd that areas such as Guangdong, Guangxi, Sichuan, Hunan produce is the most famous.Because the objective influence of various places weather, natural conditions and social customs of a place, eating habit and taste hobby etc., the preparation method of fermented bean curd respectively has characteristics, formed the traditional product and the local famous special local product that differ from one another gradually, but all be to be raw material with the soybean, physical chemistry that process is similar and Biochemical processes realize.Though the development in thousands of years has been experienced in the production of fermented bean curd, still exist many problems in the existing technology.
At first, in traditional idea, the form of fermented bean curd is block.In China's national sector standard " the fermented bean curd quality standard and the method for inspection " (SB/T 10170-93), stipulated clearly that the tissue morphology of fermented bean curd is " piece shape is neat, thickness is even, quality fine and smooth ".Yet, in today that Food Science and technology develop rapidly, especially in the market economy of paying attention to distinguishing products, this Chinese traditional characteristics food of fermented bean curd, but be in backward state for a long time, the notion of its block-shape morphology has influenced the development of fermented bean curd industry to a certain extent.For the piece shape that aspires after perfection, people can only continue to use manual operations and put cage, rub hair with the hands, pickle and bottling etc., can't mechanization production, be difficult to enhance productivity, and seriously restricted the development of big production.Simultaneously, the packing of bulk product is also more coarse inferior, is difficult to attract the desire for consumer goods; The fermented bean curd of square must add front cover juice, otherwise, reveal empty fermented bean curd and the brown stain blackout can occur, be most unseemly; Get when food, therefore the fermented bean curd of the picking lower floor that people are careful thriving, and edible those juice, have very dark guard psychology to the inhomogeneities of fermented bean curd, and these all affect the development in fermented bean curd market.
Summary of the invention
Technical problem solved by the invention is to provide a kind of yellow seriflux of producing in novel fermented bean curd and preparation method thereof that is used to, to solve the shortcoming in the above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
A kind of yellow seriflux that is used to produce novel fermented bean curd, its raw material comprises the component of following weight portion:
Mucor: 1%-2%
Flavouring yeast: 1%-2%
Lactic acid bacteria: 1%-2%
The dish dregs of rice: 30%-35%
Dregs of beans: 20%-25%
Fish meal: 30%-35%
Molasses: 13%-30%
Sodium chloride: 3%-10%.
Among the present invention, described Mucor is one or several in Mucor racemosus, head mold, micrococcus luteus, five-way bridge Mucor, fermented bean curd Mucor and the graceful radiation Mucor.
A kind of preparation method who is used to produce the yellow seriflux of novel fermented bean curd may further comprise the steps:
The first step: the component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material;
Second step: the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 10-20 days added water 1000 grams in every 1-2 days in the fermentation, and stirs;
The 3rd step: ferment after 10-20 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Beneficial effect
The yellow seriflux that the present invention produces, raw material is handled convenient, does not have accessory substance, can realize the comprehensive utilization of resource, and technology is simple, produces not to be subject to seasonal restrictions, and has improved the efficient of production of preserved beancurd greatly, improved the utilization rate of waste material, traditional fermentation process by after improving, is obtained effective yellow seriflux, with the produced fermented bean curd of this yellow seriflux, fine and smooth smooth, mouthfeel is good.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with embodiment, further set forth the present invention.
Embodiment 1
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 100 grams, flavouring yeast 100 grams, lactic acid bacteria 100 grams, the dish dregs of rice 3000 grams, dregs of beans 2200 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 10 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 10 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 2
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 110 grams, flavouring yeast 110 grams, lactic acid bacteria 110 grams, the dish dregs of rice 3000 grams, dregs of beans 2200 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 11 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 11 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 3
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 110 grams, flavouring yeast 110 grams, lactic acid bacteria 100 grams, the dish dregs of rice 3000 grams, dregs of beans 2200 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 12 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 12 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 4
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 100 grams, flavouring yeast 100 grams, lactic acid bacteria 110 grams, the dish dregs of rice 3000 grams, dregs of beans 2200 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 13 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 13 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 5
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 100 grams, flavouring yeast 100 grams, lactic acid bacteria 110 grams, the dish dregs of rice 3000 grams, dregs of beans 2500 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 13 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 13 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 6
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 100 grams, flavouring yeast 100 grams, lactic acid bacteria 110 grams, the dish dregs of rice 3000 grams, dregs of beans 2400 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 14 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 14 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Embodiment 7
Component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material; Mucor 130 grams, flavouring yeast 100 grams, lactic acid bacteria 110 grams, the dish dregs of rice 3000 grams, dregs of beans 2300 grams, fish meal 3000 grams, molasses 2000 grams, sodium chloride 300 grams, the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 14 days added water 1000 grams in every 1-2 days in the fermentation, and stirs; Ferment after 14 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
More than show and described basic principle of the present invention and principal character and advantage of the present invention; the technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and the claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a yellow seriflux that is used to produce novel fermented bean curd is characterized in that, its raw material comprises the component of following weight portion:
Mucor: 1%-2%
Flavouring yeast: 1%-2%
Lactic acid bacteria: 1%-2%
The dish dregs of rice: 30%-35%
Dregs of beans: 20%-25%
Fish meal: 30%-35%
Molasses: 13%-30%
Sodium chloride: 3%-10%.
2. a kind of yellow seriflux that is used to produce novel fermented bean curd according to claim 1 is characterized in that, described Mucor is one or several in Mucor racemosus, head mold, micrococcus luteus, five-way bridge Mucor, fermented bean curd Mucor and the graceful radiation Mucor.
3. a preparation method who is used to produce the yellow seriflux of novel fermented bean curd is characterized in that, may further comprise the steps:
The first step: the component by the weight portion of the raw material of described a kind of yellow seriflux that is used to produce novel fermented bean curd takes by weighing corresponding raw material;
Second step: the dish dregs of rice, dregs of beans, fish meal, molasses, the sodium chloride that take by weighing are joined in the fermentation tank, mix, add the water that accounts for raw material gross weight 2/3; Fully mix, add Mucor, flavouring yeast, lactic acid bacteria again, normal temperature bottom fermentation 10-20 days added water 1000 grams in every 1-2 days in the fermentation, and stirs;
The 3rd step: ferment after 10-20 days, filter, its filtrate is a kind of yellow seriflux that is used to produce novel fermented bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110122147.4A CN102224851B (en) | 2011-05-12 | 2011-05-12 | Yellow serofluid for producing novel fermented bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110122147.4A CN102224851B (en) | 2011-05-12 | 2011-05-12 | Yellow serofluid for producing novel fermented bean curd and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102224851A true CN102224851A (en) | 2011-10-26 |
| CN102224851B CN102224851B (en) | 2012-12-19 |
Family
ID=44805892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110122147.4A Expired - Fee Related CN102224851B (en) | 2011-05-12 | 2011-05-12 | Yellow serofluid for producing novel fermented bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102224851B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN105580913A (en) * | 2016-01-22 | 2016-05-18 | 四川理工学院 | Production method of paste fermented bean curds |
| CN108835271A (en) * | 2018-08-20 | 2018-11-20 | 江南大学 | A kind of preparation method of less salt oil preserved bean curd |
| CN111109542A (en) * | 2020-01-17 | 2020-05-08 | 北京农学院 | Method for processing raw egg product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326984A (en) * | 2008-07-29 | 2008-12-24 | 北京王致和食品集团有限公司王致和食品厂 | Preserved beancurd white blank automatic production method |
| CN101461443A (en) * | 2009-01-09 | 2009-06-24 | 邢志强 | Hydrolytic swelling feed and manufacturing method thereof |
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
-
2011
- 2011-05-12 CN CN201110122147.4A patent/CN102224851B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326984A (en) * | 2008-07-29 | 2008-12-24 | 北京王致和食品集团有限公司王致和食品厂 | Preserved beancurd white blank automatic production method |
| CN101461443A (en) * | 2009-01-09 | 2009-06-24 | 邢志强 | Hydrolytic swelling feed and manufacturing method thereof |
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
Non-Patent Citations (1)
| Title |
|---|
| 《中国酿造》 20050320 付春 青方腐乳汤料的配制技术 39-41 1-3 , 第3期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN105580913A (en) * | 2016-01-22 | 2016-05-18 | 四川理工学院 | Production method of paste fermented bean curds |
| CN108835271A (en) * | 2018-08-20 | 2018-11-20 | 江南大学 | A kind of preparation method of less salt oil preserved bean curd |
| CN111109542A (en) * | 2020-01-17 | 2020-05-08 | 北京农学院 | Method for processing raw egg product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102224851B (en) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN101606675A (en) | The production method of green tea soycheese | |
| CN101921690B (en) | Camellia wine and preparation method thereof | |
| CN102726545A (en) | Production technology of cellared fermented bean curd | |
| CN102268350A (en) | Fresh low-alcohol mung bean yellow wine and production process thereof | |
| CN102676338A (en) | Preparation process of flat peach white spirit | |
| CN103598523A (en) | Processing method of cactus noodle | |
| CN102224851B (en) | Yellow serofluid for producing novel fermented bean curd and preparation method thereof | |
| CN103642621A (en) | Kiwifruit rice wine preparation method | |
| CN103349141A (en) | Selenium-rich black tea fungus and green-tea sesame cake and preparation method thereof | |
| CN105255631A (en) | Method for preparing passion fruit and glutinous rice fermented wine | |
| CN104087493B (en) | The preparation method of wine liquid is sipped in a kind of fully natural green health care | |
| CN101971998A (en) | Processing method of egg with pickled peppers | |
| CN100370903C (en) | Banana sesame and its processing technology | |
| CN103766439A (en) | Cumquat tremella bread | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN105231345A (en) | Pumpkin-glutinous rice sweet ferment rice | |
| CN105886300A (en) | Maple leaf yellow rice flower wine and preparation method thereof | |
| JP4662276B2 (en) | Shochu, fermented products, food and drink, feed and methods for producing them | |
| CN104830630A (en) | Purple potato wine and preparation method thereof | |
| CN102827729A (en) | Chinese yam liquor and brewing method thereof | |
| CN104593204A (en) | Glossy ganoderma alcohol and preparation method thereof | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105255629A (en) | Indian jujube fermented glutinous rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: TAN JIAN Free format text: FORMER OWNER: XIANGYIN LIUYANGHE OIL INDUSTRY CO., LTD. Effective date: 20121120 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 414600 YUEYANG, HUNAN PROVINCE TO: 414699 YUEYANG CITY, HUNAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20121120 Address after: Xiangyin County of Hunan Province town 414699 Street Wenxing county government Hostel Patentee after: Tan Jian Address before: 414600 Hunan province Xiangyin County Kang Zhenshi Bridge Patentee before: Xiangyin County Liuyanghe Oil Co., Ltd. |
|
| ASS | Succession or assignment of patent right |
Owner name: HUNAN SHANGFU FOODS TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: TAN JIAN Effective date: 20130227 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 414699 YUEYANG, HUNAN PROVINCE TO: 414600 YUEYANG, HUNAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20130227 Address after: 414600, Hunan province Xiangyin County stone pond Temple dam village Patentee after: Hunan Fu Fook Food Technology Co., Ltd. Address before: Xiangyin County of Hunan Province town 414699 Street Wenxing county government Hostel Patentee before: Tan Jian |
|
| ASS | Succession or assignment of patent right |
Owner name: SHEN HAIBO Free format text: FORMER OWNER: HUNAN SHANGFU FOODS TECHNOLOGY CO., LTD. Effective date: 20140530 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20140530 Address after: 414600 Xiangyin County, Yueyang Province, the town of the town of Jinlong Village Bridge Group Patentee after: Shen Haibo Address before: 414600, Hunan province Xiangyin County stone pond Temple dam village Patentee before: Hunan Fu Fook Food Technology Co., Ltd. |
|
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Shen Haibo Inventor before: Tan Jian |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170329 Address after: 414600 Jin Lu, mayor of Xiangyin County, Hunan Province Patentee after: Hunan Jindiandian Food Co., Ltd. Address before: 414600 Xiangyin County, Yueyang Province, the town of the town of Jinlong Village Bridge Group Patentee before: Shen Haibo |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121219 Termination date: 20190512 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |