CN102499293A - Dried bean curd - Google Patents
Dried bean curd Download PDFInfo
- Publication number
- CN102499293A CN102499293A CN2011104056375A CN201110405637A CN102499293A CN 102499293 A CN102499293 A CN 102499293A CN 2011104056375 A CN2011104056375 A CN 2011104056375A CN 201110405637 A CN201110405637 A CN 201110405637A CN 102499293 A CN102499293 A CN 102499293A
- Authority
- CN
- China
- Prior art keywords
- bean
- bean curd
- soya
- soybean milk
- dried
- 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.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses dried bean curd which is prepared by the following steps: soaking black soya beans, soybeans, black rice, walnut kernels, peanuts, and mung beans in warm water, grinding the soaked raw materials into soybean milk, boiling the soybean milk for 2-3 minutes, filtering the soybean milk, cooling to 70 DEG C-75 DEG C, dissolving solid residues in cold water, slowly adding into the soybean milk, rapidly stirring, well mixing with the soybean milk till shaping, allowing the soybean milk to stand for 5-8 minutes to cool the soybean milk to normal temperature, drying the prepared bean curd, performing primary marinating, baking, preshaping processing of the dried bean curd, performing secondary marinating, squeezing, secondary shaping processing of the preformed bean curd, mixing with seasoning to prepare the dried bean curd. The beneficial effect of the invention is that black soya beans, soybeans and mung beans are used as main materials; proper amounts of black rice, walnut kernels and peanuts are combined; the comprehensive nutritive value of the product is improved; and the product has the characteristics of good shaping capability, fresh and tender taste, and bright color, and becomes fresher and tenderer after boiling.
Description
Technical field
The present invention relates to a kind of dried bean curd.
Background technology
Dried bean curd is a kind of time-honored folk snack, also is the abbreviation of dried bean curd, is to mix the little food made from other raw materials of local flavor leisure with soybean.Differentiate the quality of dried bean curd, whether pliable and tough, the interior meat of crust is soft to see it.And existing dried bean curd mostly is main material with the soya bean, and nutritional utilization is worth not high relatively, and crystallized ability is relatively poor, coarse mouthfeel, not fresh and tender, and color and luster is relatively poor.
The kind of bean or pea is very many, and every kind of contained nutritional labeling and dietary function are all inequality:
Lysine is more in the soyabean protein, and methionine is less.Soya bean contains a kind of fatty material linoleic acid, can promote children's neurodevelopment, and soyabean protein content is up to about 40%, top quality reaching about 50%, quite and more than 2 times of thin pork, 3 times of egg.Soya bean does not contain cholesterol, and can the condition body's cholesterol, reduces arteriosclerotic generation, and prevention of cardiac is taken soya bean people's longue skin in addition, beneficial color, and the replenishing essence marrow, reinforcement gas, the qi-restoratives appetizing is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood.During invigorating the spleen is wide, the peaceful heart of body-building, following sharp large intestine, the effect of moisturizing the water that disappears.
Black soya bean has high protein, characteristic low in calories, and trace element is all very high like the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, black soya bean, and nature and flavor are sweet, flat, nontoxic.Have invigorate blood circulation, Li Shui, dispel the wind, clearing heat and detoxicating, nourish the function that strong blood, qi-restoratives crow are sent out.Nutritious black bean is abundant; Every hectogram contains protein 36.1 gram, fat 15.9 grams, dietary fiber 10.2 grams, carbohydrate 23.3 grams, 224 milligrams of calcium, 243 milligrams in magnesium, 1377 milligrams in potassium, 500 milligrams in phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.
Mung bean contains abundant vitamin A, Cobastab, vitamin C, and hypotensive effect is arranged, and simultaneously fatigue, swelling, urine is not freely had good effect.Mung bean flour can be treated the swollen scald of sore, and green gram spermoderm can make eye bright, and mung bean sprouts can also relieve the effect of alcohol.Often drink sweet mung bean soup summer, can not only have additional nutrients, also illnesss such as ephritis, diabetes, hypertension, artery sclerosis, enterogastritis, sphagitis and hypopsia are had certain curative effect.
How in the dried bean curd product, improve its nutritive value, increase the content of soya bean, black soya bean and mung bean and between them reasonably combined problem be an important directions in modern nutriology field.
Summary of the invention
The objective of the invention is to remedy the deficiency of prior art, provide that a kind of nutritive value is higher, mouthfeel is fresh and tender, coloury dried bean curd.
The objective of the invention is to realize through following technical scheme: a kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;
C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 40～45% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
The invention has the beneficial effects as follows: with black soya bean, soya bean and mung bean is main material; And be equipped with an amount of black rice, spade Renhe peanut; The comprehensive nutrient that has improved product is worth, and has that crystallized ability is good, mouthfeel is fresh and tender, bright in color, boils more fresh and tender and more fresh and tender characteristics.
The specific embodiment
Further describe technical scheme of the present invention below in conjunction with embodiment, but require the scope of protection to be not limited to described embodiment.
Embodiment 1
A kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 30, soya bean 50, black rice 5, walnut kernel 1, peanut 4, mung bean 6, courage cake 0.5, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2 minutes;
C. soya-bean milk is filtered and be cooled to 70 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 8 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 45% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Embodiment 2
A kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 40, soya bean 40, black rice 3, peanut 4, mung bean 4, courage cake 1, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 3 minutes;
C. soya-bean milk is filtered and be cooled to 75 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 5 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 40% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Embodiment 3
A kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 35, soya bean 42, black rice 4, walnut kernel 0.5, peanut 3.5, mung bean 5, courage cake 0.7, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2.5 minutes;
C. soya-bean milk is filtered and be cooled to 72 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 6 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 42% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Embodiment 4
A kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 38, soya bean 46, black rice 4.5, walnut kernel 0.7, peanut 3.5, mung bean 4.5, courage cake 0.8, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2 minutes;
C. soya-bean milk is filtered and be cooled to 74 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 7 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 44% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Embodiment 5
A kind of dried bean curd, it comprises the raw material of following weight ratio:
Black soya bean 32, soya bean 48, black rice 3.5, walnut kernel 0.4, peanut 3.2, mung bean 5.5, courage cake 0.6, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 3 minutes;
C. soya-bean milk is filtered and be cooled to 75 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 8 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 42% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Claims (1)
1. dried bean curd, it is characterized in that: it comprises the raw material of following weight ratio:
Black soya bean 30-40, soya bean 40-50, black rice 3～5, walnut kernel 0～1, peanut 3～4, mung bean 4-6, courage cake 0.5-1, its preparation method is following:
A. black soya bean, soya bean, black rice, walnut kernel, peanut, the mung bean of above-mentioned weight ratio are used emerge in worm water;
B, the raw material after will soaking are worn into soya-bean milk liquid and are boiled, and boiling time is 2-3 minute;
C. soya-bean milk is filtered and be cooled to 70 ℃～75 ℃;
D, slowly add in the slurries after solid courage cake dissolved in cold water, and stir fast itself and slurries are mixed, until formation;
E. treat that slurries left standstill 5～8 minutes, make its temperature reduce to normal temperature, promptly process bean curd by conventional method dehydration 40～45% again;
F, the bean curd of processing is dried;
G, will dry the bean curd that obtains and carry out stew in soy sauce, baking, preformed and handle;
H, with preformed bean curd carry out that secondary halogen boils, squeezing, post forming handle;
I, spice are processed dried bean curd;
J, to dried bean curd vacuum packaging, sterilization, cleaning, oven dry, external packing, then the check dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104056375A CN102499293A (en) | 2011-12-07 | 2011-12-07 | Dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104056375A CN102499293A (en) | 2011-12-07 | 2011-12-07 | Dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102499293A true CN102499293A (en) | 2012-06-20 |
Family
ID=46211474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104056375A Pending CN102499293A (en) | 2011-12-07 | 2011-12-07 | Dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102499293A (en) |
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
| CN103202344A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Liver-protecting plum tea and making method thereof |
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103202345A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Blood replenishing cheery dried bean curd and preparation method thereof |
| CN103202347A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Vitality nourishing dried bean curds comprising codonopsis pilosula and method for making vitality nourishing dried bean curds |
| CN103444880A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Dried black rice bean curd for tonifying kidney and invigorating qi and preparation method thereof |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making 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 |
| CN103504024A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with mung beans as main ingredients |
| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
| CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
| CN103518862A (en) * | 2013-10-16 | 2014-01-22 | 唐照保 | Method for preparing sauced dried bean curd |
| CN103798411A (en) * | 2013-08-01 | 2014-05-21 | 杨安林 | Preparation method of soft beancurd |
| CN103976028A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Cumin-baked dried bean curd and preparation method thereof |
| CN104095074A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Vinegar-flavored river snail dried bean curd and preparation method thereof |
| CN104106642A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Sour dried bean curd containing radish and beer and preparation method thereof |
| CN104115943A (en) * | 2014-06-20 | 2014-10-29 | 马鞍山市黄池食品（集团）有限公司 | Heat-clearing dried coffee bean and preparation method thereof |
| CN104137892A (en) * | 2014-07-01 | 2014-11-12 | 安徽人人福豆业有限公司 | Sleeve-fish milky dried tofu and preparation method thereof |
| CN104171010A (en) * | 2014-07-09 | 2014-12-03 | 安徽人人福豆业有限公司 | Rice grain/sweet pepper dried tofu and preparation method thereof |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN105309629A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of no-preservative dried tofu |
| CN105309630A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Dried tofu with cold prevention function |
| CN105309631A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of dried tofu with cold prevention function |
| CN107333905A (en) * | 2017-08-07 | 2017-11-10 | 东北农业大学 | A kind of preparation method rich in anthocyanidin flavor dried bean curd |
| CN107333903A (en) * | 2017-07-15 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of three color health care dried bean curds |
-
2011
- 2011-12-07 CN CN2011104056375A patent/CN102499293A/en active Pending
Cited By (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894104B (en) * | 2012-10-26 | 2013-11-27 | 合肥市凤落河豆制食品有限公司 | Mushroom dried becurd preparation method |
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
| CN103202344A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Liver-protecting plum tea and making method thereof |
| CN103202343A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Intelligence-reinforcing health-care dried bean curd and preparation method thereof |
| CN103202345A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Blood replenishing cheery dried bean curd and preparation method thereof |
| CN103202347A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Vitality nourishing dried bean curds comprising codonopsis pilosula and method for making vitality nourishing dried bean curds |
| CN103202344B (en) * | 2013-03-12 | 2015-06-10 | 马鞍山市黄池食品（集团）有限公司 | Liver-protecting plum tea and making method thereof |
| CN103444880A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Dried black rice bean curd for tonifying kidney and invigorating qi and preparation method thereof |
| CN103798411A (en) * | 2013-08-01 | 2014-05-21 | 杨安林 | Preparation method of soft beancurd |
| 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 |
| 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 |
| CN103504023A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with black beans as main ingredients |
| CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
| CN103504024A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with mung beans as main ingredients |
| CN103518862A (en) * | 2013-10-16 | 2014-01-22 | 唐照保 | Method for preparing sauced dried bean curd |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN103976028A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Cumin-baked dried bean curd and preparation method thereof |
| CN104115943A (en) * | 2014-06-20 | 2014-10-29 | 马鞍山市黄池食品（集团）有限公司 | Heat-clearing dried coffee bean and preparation method thereof |
| CN104106642A (en) * | 2014-06-20 | 2014-10-22 | 马鞍山市黄池食品（集团）有限公司 | Sour dried bean curd containing radish and beer and preparation method thereof |
| CN104095074A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Vinegar-flavored river snail dried bean curd and preparation method thereof |
| CN104137892A (en) * | 2014-07-01 | 2014-11-12 | 安徽人人福豆业有限公司 | Sleeve-fish milky dried tofu and preparation method thereof |
| CN104171010A (en) * | 2014-07-09 | 2014-12-03 | 安徽人人福豆业有限公司 | Rice grain/sweet pepper dried tofu and preparation method thereof |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104222311B (en) * | 2014-09-03 | 2017-08-25 | 四川省南溪大良心食品有限公司 | A kind of preparation method of halogen dried bean curd |
| CN105309629A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of no-preservative dried tofu |
| CN105309630A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Dried tofu with cold prevention function |
| CN105309631A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of dried tofu with cold prevention function |
| CN107333903A (en) * | 2017-07-15 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of three color health care dried bean curds |
| CN107333905A (en) * | 2017-08-07 | 2017-11-10 | 东北农业大学 | A kind of preparation method rich in anthocyanidin flavor dried bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102499293A (en) | Dried bean curd | |
| CN102845732A (en) | Beef soybean paste and manufacturing method thereof | |
| CN105519696A (en) | Method for making dried marinated tofu | |
| CN108522962A (en) | A kind of quinoa cereal meal replacement powder | |
| CN103478731A (en) | Red jujube medlar health-care powder and production method thereof | |
| CN102415449A (en) | Bean curd jelly and bean curd | |
| CN103518862A (en) | Method for preparing sauced dried bean curd | |
| CN107156755A (en) | A kind of charcoal burns cashew nut and preparation method thereof | |
| CN109875024A (en) | A kind of fruit thick chilli sauce and preparation method thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN104856097A (en) | Preparation method for egg roll with fresh shrimps | |
| CN102499319A (en) | Preparation method of instant bran dough | |
| CN108208734A (en) | A kind of preparation method of seasoning composite flavored extract | |
| CN107822098A (en) | A kind of preparation method of beef soybean paste | |
| CN106614891A (en) | Flour substitute used for cake preparation | |
| CN105942221A (en) | Seafood and broad bean can capable of enhancing immunity and preparation method thereof | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| CN103583706A (en) | Edible fungus dried bean curd and preparation method thereof | |
| CN105341304A (en) | Purple sweet potato crispy candy and making method thereof | |
| KR20200134456A (en) | The composition of red pepper paste and thereof manufacturing method | |
| CN104872561A (en) | Preparation method of pea paste | |
| WO2012038977A2 (en) | Novel soya products, composition and process for preparation there of | |
| CN109984289A (en) | A kind of nutrient five cereals coarse cereals production method | |
| KR102218045B1 (en) | Method for manufacturing kimchi using garlic peel extract and kimchi prepared thereby | |
| KR101323615B1 (en) | Producing method of cheonggukjang confectionery |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120620 |