CN102578249B - Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd - Google Patents
Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd Download PDFInfo
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Abstract
The invention relates to healthcare fermented bean curd containing Chinese herbal medicine and a production technology of the healthcare fermented bean curd. The healthcare fermented bean curd contains the Chinese herbal medicine, spices and minor ingredients. The production technology of the healthcare fermented bean curd comprises the following steps of: prophase fermentation, bean curd block making, strain selection, strain culture in a test tube, strain propagation culture in a Carlsberg's (Kolle) flask, strain suspension preparation, inoculation, culture, bean curd block curing, late fermentation, stewing soup making and storage in jars. In the making process of the product, any pigment, additive and compositions such as chemical substances and minerals are not added and the bean curd is naturally fermented. The product is red or brown, tastes fine, smooth, fresh and faintly fragrant, and is one of healthy green foods which can treat and prevent diseases.
Description
Technical field
The present invention relates to a kind of health-care fermented bean curd that contains Chinese herbal medicine formula
AndProduction technology.
Background technology
Fermented bean curd also is fermented bean curd, and it is delicious in taste, unique flavor, quality fine and smooth, nutritious, is one of famous traditional soybean product of China, so far the history of existing more than 1000.The common record that sauce fermented bean curd, poor fermented bean curd, white rot breast are arranged in ancient books, Qing Dynasty's initial stage has been created again the manufacture method of green-rot breast (bean curd with odor), forms the preserved beancurd of various unique flavors.
Traditional type is produced fermented bean curd and is all adopted spontaneous fermentation, relies in air and the mucor that carries in the cage lattice, growth and breeding on the bean curd base.General prior fermentation needs about 7 days, and cold weather need extend to about 20 days.Because mucor growth optimum temperature is 15 ℃ of left and right, when being warm, the Mucor growth is very slow, therefore produces and is subject to seasonal restriction, therefore general traditional type production all goes into operation in the Beginning of Winter, finish the Beginning of summer.
As everyone knows, fermented bean curd " prior fermentation " and " later stage fermentation " in process is absolutely necessary, be also the key element that determines the qualities such as health-care fermented bean curd quality, delicious look aquatic foods, therefore making prior fermentation and later stage fermentation is most critical one ring of making health-care fermented bean curd.Do inventive improvements, need to start with from the program of making " prior fermentation " and " later stage fermentation " that health-care fermented bean curd plays a key effect process.How by improving " prior fermentation " and " later stage fermentation " and even inquiring in the present invention.
Today that modern civilization is day by day flourishing, the modern civilization disease also is penetrated in the crowd stealthily, and the inferior health chronic disease has become the universally acknowledged healthy major reason of harm people, and how eliminating this class disease is also the permanent problem of medical circle.How can treat, to prevent various chronic diseases, the Chinese traditional herbs formula of inferior health disease is dissolved in health-care fermented bean curd, makes people in edible fermented bean curd, can absorb medicinal herb components, eats with treatment, prevents to kill two birds with one stone.So we can start with from improving fermented bean curd prior fermentation and later stage fermentation, improve nutritive value and the healthy quality of fermented bean curd.How with health, the concepts such as green health are dissolved in fermented bean curd, and this is the key problem that will discuss of the present invention just.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of health-care fermented bean curd that contains Chinese herbal medicine formula.Do not add the compositions such as any pigment, various additives and chemical mine material in production technology, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, restriction, the production efficiency of having broken seasonal production is high, can keep fermented bean curd genuine.
The present invention takes following technical scheme: a kind of health-care fermented bean curd and production technology thereof that contains kind of herb formulation, contain Chinese herbal medicine, spices and auxiliary material in described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts of cordate houttuynias, 45 parts of radix polygonati officinalis, 40 parts of affine cudweeds, 50 parts of lilies, 45 parts of the wind-weeds, 40 parts of the dried immature fruit of citron oranges, 40 parts of the roots of purple-flowered peucedanum; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing chronic disease of tracheitis effect;
Described spices component and parts by weight proportioning are: 45 parts, 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts, ginger, 40 parts of onions, 55 parts, pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts, carrot sauce, 40 parts of white wine, 50 parts of chilli oils, 100 parts of white sugar;
The method that described Chinese herbal medicine, spices and auxiliary material join in fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ", and the making step of described fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: go up 30 portions of edible oils in pot, add Chinese herbal medicine, spices repeatedly to stir stir-fry after rusting heat, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, be milled to powdery stand-by;
Second step: the making of syrup: go up 30 portions of edible oils in pot, to drop into 100 parts of white sugar after little baked wheaten cake heat, ceaselessly stir, when dissolving into red syrup, pours rapidly by white sugar 500 parts of cold water into, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, white wine, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is cooling rear stand-by.
Another technical problem that the present invention will solve is to provide a kind of health-care fermented bean curd and production technology thereof that contains Chinese herbal medicine formula.Do not add the compositions such as any pigment, various additives and chemical mine material in its production technology, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, restriction, the production efficiency of having broken seasonal production is high, can keep fermented bean curd genuine.
The present invention takes following technical scheme: include following steps: the making of prior fermentation-bean curd embryo-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle enlarges the making that bacterial classification cultivations-bacterial classification suspension prepares-inoculate-cultivate-salt down embryo-later stage fermentation-halogen material soup-dress altar and preserves;
Described bacterial classification is chosen as the fresh glossy ganoderma of medicinal fungus, separates with the program of spore separation by tissue and extract test tube strains under aseptic in-house operation;
Described dress altar step is: first the base that salts down in altar is taken out, the briquet of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that has boiled into and is filled to full altar and is advisable, and rear sealing altar mouth carries out the later stage fermentation storage.
A kind of health-care fermented bean curd and production technology thereof that contains Chinese herbal medicine formula of the present invention do not add the compositions such as any pigment, various additives and chemical mine material.The Chinese traditional herbs formula is dissolved in the making of later stage fermentation halogen material soup, is had treatment, prophylactic health-care effect.The present invention adopts the fresh glossy ganoderma of medicinal fungus, separates and the fungi of spore separation by tissue.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortened to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi grows healthy and strong on the bean curd base, and mycelia is not only even but also tight, also can alleviate the threat of living contaminants at high temperature season, guarantees to produce and normally carries out.
The specific embodiment
For further understanding feature of the present invention, technological means and the specific purposes that reach, function, the below is described in further detail the present invention with the specific embodiment.
A kind of health-care fermented bean curd and production technology thereof that contains kind of herb formulation, contain Chinese herbal medicine, spices and auxiliary material in described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts of cordate houttuynias, 45 parts of radix polygonati officinalis, 40 parts of affine cudweeds, 50 parts of lilies, 45 parts of the wind-weeds, 40 parts of the dried immature fruit of citron oranges, 40 parts of the roots of purple-flowered peucedanum; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing chronic disease of tracheitis effect;
Described spices component and parts by weight proportioning are: 45 parts, 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts, ginger, 40 parts of onions, 55 parts, pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts, carrot sauce, 40 parts of white wine, 50 parts of chilli oils, 100 parts of white sugar;
The method that described Chinese herbal medicine, spices and auxiliary material join in fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ", and the making step of described fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: go up 30 portions of edible oils in pot, add Chinese herbal medicine, spices repeatedly to stir stir-fry after rusting heat, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, be milled to powdery stand-by;
Second step: the making of syrup: go up 30 portions of edible oils in pot, to drop into 100 parts of white sugar after little baked wheaten cake heat, ceaselessly stir, when dissolving into red syrup, pours rapidly by white sugar 500 parts of cold water into, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, white wine, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is cooling rear stand-by.
Contain Chinese herbal medicine and spices, auxiliary material in described health-care fermented bean curd; Health-care fermented bean curd comprises " prior fermentation " and " later stage fermentation " in process." prior fermentation " is exactly to cultivate the fresh lucidum strain of medicinal fungus on the bean curd base, its mycelial growth is bred in the surface of bean curd base, makes it to form the tough and careful epithelium of one deck, and " later stage fermentation " is first salted with the bean curd base, then the making of halogen material soup fills the altar storage until ripe.The production technology of health-care fermented bean curd includes following steps: the making of prior fermentation-bean curd embryo-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle enlarges the making that bacterial classification cultivations-bacterial classification suspension prepares-inoculate-cultivate-salt down embryo-later stage fermentation-halogen material soup-dress altar and preserves;
One, production essentials
1. the making of bean curd embryo
Being made as of bean curd embryo: applicant's patent applied for, patent No. ZL 2,008 1 0028462.9, and the manufacture craft that name is called " a kind of bean curd that contains Chinese herbal medicine " is identical.Different Chinese herbal medicine formulas has the effect of different treatment and prevention.
2. bacterial classification is selected
Traditional type is produced fermented bean curd and is all adopted spontaneous fermentation, relies in air and the mucor that carries in the cage lattice, growth and breeding on the bean curd base.General prior fermentation needs about 7 days, and cold weather needs to extend to about 20 days.Because mucor growth optimum temperature is 15 ℃ of left and right, when being warm, the Mucor growth is very slow, therefore produces and is subject to seasonal restriction, therefore general old method production all goes into operation in the Beginning of Winter, finish the Beginning of summer.The present invention adopts the fresh glossy ganoderma of medicinal fungus, isolates fungi with spore separation by tissue.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortened to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi grows healthy and strong on the bean curd base, and mycelia is not only even but also tight, also can alleviate the threat of living contaminants at high temperature season, guarantees to produce and normally carries out.
3. test tube strains is cultivated
Culture medium: 100 milliliters of 7-8 Baume degrees maltose liquid, peptone 1.5%, agar 2-3%, pH value 5.6.
After culture medium is melted, approximately 10 millimeter of packing into while hot in test tube (21 * 180 millimeters), tampon beyond the Great Wall, bandage oilpaper, with 98.07 kPas of (i.e. 1 kg/cm) pressure, after keeping sterilization in 30 minutes, be placed in 28-30 ℃ of insulating box empty and cultivated 2-3 days, check that it has or not miscellaneous bacteria.If without miscellaneous bacteria, can enter the sterile room and inoculate, after inoculation, put into 28-30 ℃ of insulating box, to cultivate after 48 hours, the culture medium top layer covers with the pure white mycelium, puts in shady and cool place or insulating box standby.
4. card (gram) family name bottle enlarges the bacterial classification cultivation
With the fresh dried bean dregs of 100 grams add water 140 grams do culture medium (water yield look fresh dried bean dregs quality and weather variation and to some extent the increase and decrease).Fresh dried bean dregs and water is abundant mixing in proportion, then get the clamped bottle of some cleanings, every bottled batch mixing 40-50 gram left and right (bean dregs 20 grams of approximately giving money as a gift) tampon beyond the Great Wall that enters, bandage oilpaper, put into high-pressure sterilizing pot, kept 30 minutes with 98.07 kPas of pressure, rap agglomerate in broken bottle with have gentle hands while hot, be cooled to normal temperature, inoculate in desinfection chamber or aseptic cupboard.Every test tube bacterium can connect card (gram) family name bottle 10-20 bottle, puts into 28-30 ℃ of insulating box after shaking up, and cultivates two days.Good bacterial classification white, mycelia closely and strong all cover with flora in whole bottle, open tampon with nasil it, fragrant is arranged, no foul smell.After one week of seasoning, should find without other miscellaneous bacterias in (ringlet that is white in color at the bottom of listing in bottle) rearmounted shady and cool place or insulating box standby;
5. bacterial classification suspension preparation
Inoculation is an important ring of prior fermentation.At first select good card (gram) family name bottle seed, winter every bottle of bacterial classification to cold boiling water 750-1000 milliliter, suitably reduce hot day.Every 100 kilograms of bean curd bases use one bottle, card (gram) family name bottle seed, and hot day, use amount doubled.After fully shaking up, with gauze elimination culture medium, prevent that fresh dried bean dregs etc. from falling into impact spray bacterium inoculation liquid in, the suspension of filtration (requiring fresh) namely can be used for inoculating.
6. inoculation
The equipment that prior fermentation uses is food steamer or wooden frame bamboo chassis.The bean curd base is cut into (4.1 * 4.1 * 1.6 centimetres) and swings in frame, the side is erect and is placed, and evenly distributed, every surrounding leaves the space, with spray gun, suspension spray is inoculated on it.If without lance driving device, available spray canister replaces.
7. cultivate
Cultivate required time and room temperature, product temperature, water content, inoculum concentration, and the dress cage, the heap cage condition relevant.The high inoculum concentration of temperature is large, and growth is very fast, season in spring and autumn room temperature generally 20 ℃ of left and right, the inoculation of bean curd base began growth in rear about 14 hours, the growth comprehensively to about 22 hours, need cardump once this moment.The effect one of cardump is to regulate the up and down temperature spread, the 2nd, prevent the too high quality that affects of product temperature in part cage lattice, and the 3rd, supplemental oxygen is normally bred lucid ganoderma fungus.After 28 hours, the most of growth and maturity of mycelia need cardump for the second time.Can rip the flower that dries in the air about 32 hours, make it aging.The flower that dries in the air should can affect the growth and breeding of bacterial classification too early in the situation that the comprehensive growth of bacterial classification is carried out, and crosses party Yin Wendu and raises and affect quality.
8. embryo salts down
The bean curd base of fermentation premenstruum (premenstrua) has covered with white hypha, then through the flower that dries in the air, makes mycelia aging on the one hand, strengthens the effect of enzyme, make it on the other hand cooling rapidly, and the stale in fermenting dissipates.
The base that salts down is divided into that cylinder salts down and square-bottomed bamboo basket salts down two kinds.It is first mutual mycelia according to connecting separately that cylinder salts down, does the hair down head, and preparation enters cylinder.End 18-20 centimetre of circular plank of paving is one in the vat, and there is the hole of 15 centimetres of diameters the centre, upright rounded being placed on plank of fermented bean curd base.Notice that the edge of a knife keeps to the side, can not the edge of a knife down, prevent the finished product distortion, the edge of a knife refers in food steamer the not one side of long mycelia.Then layering salt adding: every ten thousand (4.1 * 4.1 * 1.6 centimetres) bean curd embryos, spring and autumn is with using 10 jin of salt summer with 20 jin of salt 30 jin of salt, winter.Base time that salts down is about 4 days winters, and spring and autumn is about 3 days, about 2 days summers.
9. later stage fermentation
The method that described Chinese herbal medicine, spices and auxiliary material join in fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ";
Described fermented bean curd " later stage fermentation " halogen material soup to manufacture step as follows:
The first step: go up 30 portions of edible oils in pot, add Chinese herbal medicine, spices repeatedly to stir stir-fry after rusting heat, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, be milled to powdery stand-by;
Second step: the making of soup juice: go up 30 portions of edible oils in pot, to drop into 100 parts of white sugar after little baked wheaten cake heat, ceaselessly stir, when dissolving into red syrup, pours rapidly by white sugar 500 parts of cold water into, boiled with big fire, throw in catsup, carrot sauce, chilli oil, white wine after syrup melts, then drop into Chinese herbal medicine, the spices powder that the first step makes and boil; Treat that halogen material soup becomes red, have fragrant,, ladle out time-out with spoon and become thread until halogen material soup becomes thick shape with soya bean starch thicken soup, halogen material soup is made, and is cooling rear stand-by.
10. dress altar storage
Halogen material soup is the key of fermented bean curd later stage fermentation delicate fragrance taste after-ripening.First the base that salts down in altar is taken out, the briquet of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that made sealing altar mouth till fill altar into and is carried out the later stage fermentation storage.
A kind of health-care fermented bean curd and technique thereof that contains Chinese herbal medicine formula of the present invention does not add the compositions such as any pigment, various additives and chemical substance.The Chinese traditional herbs formula is dissolved in the making of later stage fermentation halogen material soup, is had the effect for the treatment of, prevent disease, health care.The present invention adopts the fresh glossy ganoderma of medicinal fungus, separates and the fungi of spore separation by tissue.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortened to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi grows healthy and strong on the bean curd base, and mycelia is not only even but also tight, also can alleviate the threat of living contaminants at high temperature season, guarantees to produce and normally carries out.
Aim of the present invention is: upgrade to purpose for human health, for the enterprise transformation of mission, and research and develop a kind of health-care fermented bean curd that contains Chinese herbal medicine formula, this product does not add the compositions such as any pigment, various additives and chemical mine material in process, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect.
Experimental basis: give 5 edible these health-care fermented bean curds patient's every day of suffering from chronic bronchitis, repeated coughing, expectoration after 15 days, pant, the sx↓ such as uncomfortable in chest, after one month, the symptom of chronic bronchitis fades away, dietotherapy through some months is observed, significantly do not recur symptom yet, therefore, health-care fermented bean curd has the effect for the treatment of, preventing chronic disease of tracheitis.
Certainly, the present invention is disclosed is the design that Chinese herbal medicine is combined with bean product, focuses on how the Chinese traditional herbs formula is joined in fermented bean curd, and edible and treatment, prevention various diseases kill two birds with one stone.Can will do corresponding adjustment according to product needed as for the component and the parts by weight that consist of Chinese herbal medicine formula.
Above illustrated embodiment is only with illustrating for convenience the present invention, be not that any pro forma restriction is done in invention, have in technical field under any and usually know the knowledgeable, if in the scope that does not break away from technical characterictic that the present invention carries, utilize the suggested technology contents of the present invention to do the local equivalent embodiment that changes or modify, and do not break away from technical characterictic content of the present invention, all still belong in the scope of the technology of the present invention feature.
Claims (1)
1. health-care fermented bean curd that contains Chinese herbal medicine formula, it is characterized in that: contain Chinese herbal medicine, spices and auxiliary material in described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts of cordate houttuynias, 45 parts of radix polygonati officinalis, 40 parts of affine cudweeds, 50 parts of lilies, 45 parts of the wind-weeds, 40 parts of the dried immature fruit of citron oranges, 40 parts of the roots of purple-flowered peucedanum; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, preventing chronic disease of tracheitis effect;
Described spices component and parts by weight proportioning are: 45 parts, 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts, ginger, 40 parts of onions, 55 parts, pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts, carrot sauce, 40 parts of white wine, 50 parts of chilli oils, 100 parts of white sugar;
The making step of fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: go up 30 portions of edible oils in pot, add Chinese herbal medicine, spices repeatedly to stir stir-fry after rusting heat, dried through roasting, after having the Chinese herbal medicine fragrant, pulverize while hot rapidly, be milled to powdery stand-by;
Second step: the making of syrup: go up 30 portions of edible oils in pot, to drop into 100 parts of white sugar after little baked wheaten cake heat, ceaselessly stir, when dissolving into red syrup, pours rapidly by white sugar 500 parts of cold water into, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, white wine, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, after having fragrant, with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is cooling rear stand-by.
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| CN105053346A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Black tea added with Chinese herbal medicines for treating chronic tracheitis |
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| CN1091909A (en) * | 1994-02-21 | 1994-09-14 | 关文博 | The soybean high-protein red bean is done the preparation method of in bulk or canned food |
| CN1398543A (en) * | 2002-08-28 | 2003-02-26 | 王洪秀 | Process of making instant konjaku food |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production method thereof |
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|---|---|---|---|---|
| CN1091909A (en) * | 1994-02-21 | 1994-09-14 | 关文博 | The soybean high-protein red bean is done the preparation method of in bulk or canned food |
| CN1398543A (en) * | 2002-08-28 | 2003-02-26 | 王洪秀 | Process of making instant konjaku food |
| CN101731521A (en) * | 2008-11-25 | 2010-06-16 | 北京清大华研保健食品技术有限公司 | Composite nutrient bean curd and production method thereof |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
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