CN102657265A - Nutrient tofu with egg and five cereals and production method of nutrient tofu - Google Patents

Nutrient tofu with egg and five cereals and production method of nutrient tofu Download PDF

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Publication number
CN102657265A
CN102657265A CN2012101813113A CN201210181311A CN102657265A CN 102657265 A CN102657265 A CN 102657265A CN 2012101813113 A CN2012101813113 A CN 2012101813113A CN 201210181311 A CN201210181311 A CN 201210181311A CN 102657265 A CN102657265 A CN 102657265A
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egg
bean
beans
parts
water
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蒋跃君
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NANJING GUOGUO FOOD CO Ltd
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NANJING GUOGUO FOOD CO Ltd
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Abstract

The invention belongs to the technical field of processing for soybean products, specifically relates to improved tofu and preparation of the improved tofu, and particularly relates to a nutrient tofu with egg and five cereals and a production method of the nutrient tofu. The raw materials of the tofu comprise egg, soybeans, black beans, peanut kernels, red beans, green beans and water; and the tofu comprises the following constituents in parts by weight: 50-70 parts of the soybeans, 10-30 parts of the black beans, 5-15 parts of the peanut kernels, 2-8 parts of the red beans, 2-8 parts of the green beans, 90-110 parts of the egg (yolk and albumen obtained after shelling), and 600-800 parts of the water. The production method mainly comprises the following continuous steps of: selecting the five cereals and removing impurities, soaking, crushing, separating, heating and boiling into soybean milk, separating for the second time, cooling, adding a coagulator and filling, heating and shaping, and cooling to obtain the finished product; and the production method is characterized in that the eggs are added to homogenize after the steps of separating for the second time and cooling. Compared with traditional lactone tofu, the nutrient tofu with the egg and the five cereals is higher in nutrient value, more comprehensive, better in taste, and stronger in toughness; and the production process is a non-pressure process for raw soybean milk, thus ensuring no losses of the nutrient contents of the various beans and the egg. Therefore, the nutrient tofu with the egg and the five cereals is a good nutrient nourishing food.

Description

Nutrition egg five cereals bean curd and preparation method thereof
Technical field
the invention belongs to the bean product processing technique field, are specifically related to a kind of bean curd and preparation thereof of improvement, especially nutrition egg five cereals bean curd and preparation method thereof.
Background technology
bean curd is China alchemist---the green health food of Huainan king Liu An invention.Even to this day, the history in existing more than 2,100 year receives China people, peripheral various countries deeply, reaches liking of the people of the world.Develop so far, great variety of goods is of all shapes and colors, and unique flavor is all arranged, and the manufacture craft simple edible is characteristics easily.High protein is arranged, low fat, hypotensive, reducing blood lipid, the effect of norcholesterol.Be give birth to ripe all can, old children is all suitable, health regimen, the delicacy excellent product that prolongs life.
The raw material of traditional bean curd is soya bean, mung bean, white peas or beans, pea etc.It is clean earlier to shell beans, puts into water after cleaning, and soaks appropriate time, adds a certain proportion of water mill again and becomes raw soya-bean milk.Then with special cloth bag the slurries that grind are installed, keep sack well, firmly extruding is with the soya-bean milk cloth bag of squeezing out.The general slurry that presses can press twice, after having pressed the first time, sack is opened, and puts into clear water, keeps behind the sack press for extracting juice again well once.
After raw soya-bean milk pressed well, putting into pot boiled, and will skim the foam that face is floating while boiling.The temperature of boiling remains between 90 to 110 degrees centigrade, and should be noted that the time of boiling.Well-done soya-bean milk need carry out ordering halogen to solidify.The method of selecting halogen can be divided into two kinds in bittern and gypsum.The main component of bittern is a magnesium chloride, and the main component of gypsum is a calcium sulfate.Order the words of halogen with gypsum earlier will be with the gypsum roasting till just care, and being crushed into powder then adds water furnishing calcium plaster, pours just in the soya-bean milk of scooping out in the pot, and stir gently with spoon.In the near future, soya-bean milk will condense into jellied bean curd.Also have in south directly to add the water mill slurry, pour the good calcium plaster of mill into the soya-bean milk stirring when order halogen with gypsum.Just GPRS is measured well, needs the older calcium plasters that then add of bean curd some more.
if will further process bean curd with jellied bean curd, in then condense at jellied bean curd about 15 minutes, scoops in gently in the wooden block basin or other container of having completed infantees with spoon.After filling with, the jellied bean curd bag is risen, covers plank, pressed 10 to 20 minutes with infantees, soft beancurd.
Summary of the invention
the objective of the invention is bean curd that proposes a kind of improvement and preparation method thereof.
the present invention is a raw material with egg and five cereals; Egg: nutritious " complete protein pattern " every hectogram contains protein 14-15 gram; Each seed amino acid that wherein contains needed by human; Contain abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, B, D, human body can be up to 98% to the protein adsorption rate.
soya bean: soya bean has the title of " kings in the beans ", and nutritive value is the abundantest, and protein content is up to 36-40%; Also contain mineral matters such as vitamin A, B, D, E and calcium, phosphorus, iron, and contain human body and can not synthesize and essential amino acid, it is edible that the traditional Chinese medical science is often thought; One, enhancing body immunologic function, two, prevent vascular sclerosis, three, the admittance stool; Four, hypoglycemic, lipopenicillinase, five, delaying cell aging, reduce bone and run off.
black soya bean: protein content contains 18 seed amino acids up to 36-40% in the black soya bean, contains abundant vitamin in the black soya bean; Wherein E family and B family vitamin content are the highest, and vitamin E is a kind of considerable maintenance human body youth and vigorous and graceful material, but beauty treatment makes eye bright, crow sends out; Make skin delicate etc., it is strong, strong often to eat the black soya bean body, and resistance against diseases is strong; Trace element is all very high like zinc, copper, magnesium, molybdenum, selenium, fluorine content in the black soya bean, and black soya bean also is a kind of effective kidney tonifying article.
shelled peanut: shelled peanut has very high nutritive value; Protein content 25-36%, fat content 44-45%, containing sugar is about 20%; And contain multivitamins such as thiamines flavine, riboflavin, niacin; Content of mineral substances is also abundant, and peanut has the nourishing effect alive for evermore that lengthens one's life, and the people claims peanut.
mung bean: nutritious, protein content 20-24%, fat content 0.5-1.5%; Carbohydrate content 55-65%, and various vitamins, mung bean has: 1, antibacterial and bacteriostasis; 2, reducing blood lipid, 3, antitumor, 4, effect such as detoxifcation.
red bean: red bean protein content 17-23%; Carbohydrate content 48-60%; Also contain plurality of inorganic salt and trace element like potassium, calcium, magnesium, iron, zinc etc., but often take nourishing and body-strengthening, strengthening spleen and nourishing stomach, clearing heat and detoxicating, function such as enrich blood.
main technical schemes of the present invention: nutrition egg five cereals bean curd, it is characterized in that raw material comprises egg, soya bean, black soya bean, shelled peanut, red bean, mung bean and water, its component is following: soya bean 50-70 part; Black soya bean 10-30 part; Shelled peanut 5-15, red bean 2-8 part, mung bean 2-8 part; Egg (the yolk egg white after shelling) 90-110 part, water 600-800 part.
usually, described egg is one or more in egg, duck's egg or the goose egg.
a kind of typical component is: 60 parts of soya beans, 20 parts in black soya bean, 10 parts of shelled peanuts, 5 parts in red bean, 5 parts in mung bean, 100 parts on egg, 700 parts in water.
The preparation method of nutrition egg five cereals bean curd: mainly comprise following consecutive steps: the selected removal of impurities of five cereals beans, soak, pulverize, separate, the heating mashing off; Secondary separation; Cooling adds coagulating agent can filling, heating for fixing shape; The cooling finished product is characterized in that behind secondary separation, cooling step with the egg homogeneous.
usually, a kind of typical preparation method: selected removal of impurities: the five cereals beans do not have go mouldy, free from admixture, quality raw materials; Soak: the five cereals beans of proportioning is soaked, and in 20 hours winters of soak time, in 5-6 hour summer, spring and autumn 10-12 hour, soaked in water was 1 times of dried beans; Pulverize: soaked bean powder is broken into beans sticks with paste, add water by dried beans 1:3.5 when pulverizing (mill), pulverize the granularity of (mill) and be advisable for the 40-60 order; Separate: the beans that crush are stuck with paste carried out the screenings separation, generally separate, three separation with seperator; Beans are stuck with paste and are separated for the first time; The slag that will separate for the first time for the second time adds the water stirring and separates, and amount of water is 3.5 times of dried beans, separates pulp-water for the third time; Be used for pulverizing and secondary separation usefulness, should guarantee that the concentration of starching is that total amount that 10 degree (sugar appearance) are starched is about 7 times of dried beans; The heating mashing off: will separate heating soybean milk and boil, its purpose makes protein generation thermal denaturation in the soya-bean milk, for solidification forming is created necessary condition; Can alleviate the elimination peculiar smell in addition; Sterilization and elimination toxin must be boiled so must guarantee soya-bean milk, and temperature 98 degree boiled about 2 minutes is advisable; Secondary separation: pulp-water is through boiling, and the trickle bean dregs in the pulp-water expand, and granularity increases, and increases bean curd mouthfeel and sophistication through secondary separation elimination bean dregs, and screen pack should be advisable more than 100 orders; Cooling: the secondary separation hot soya-bean milk is cooled off, go on foot egg, starch homogeneous and add coagulating agent under guaranteeing, what can was filled normally carries out, and cooling pulp-water temperature should be advisable below 25 degree; With the egg homogeneous: with egg beaten, buy equal and cooled soya-bean milk and stir homogeneous, the ratio of slurry egg is that 7:1 is advisable; Add coagulating agent: coagulating agent is used glucolactone, and consumption is the 0.25%-0.3% of pulp-water weight, and coagulating agent is stirred with cold water by 1:4, and pouring into stirs in the slurry disperses to get final product; Can filling: will add in the required container of the slurry can filling of coagulating agent and get final product preferably quantitatively sealing; Heating for fixing shape: with the good container heating for fixing shape of can; Heating makes the lactone in the glucolactone melt acid and protein works; The soya-bean milk sex change that makes colloidal sol is the bean curd of gel; Become the solid-state effect that reaches typing by liquid state, the temperature of heating should be at 80 ℃-86 ℃, and be advisable 30 minutes heat time heating times; Cooling: the bean curd after the heating for fixing shape should cool off, and the temperature of cooling is preferably in 5 ℃-10 ℃, and the cooling back is a finished product.
The characteristics of nutrition egg five cereals bean curd of the present invention:
1 with traditional inner ester bean curd to compare nutritive value higher, more comprehensive, mouthfeel is better, tenacity is more sufficient;
2, protein content improves, and egg (egg is " a complete protein pattern ", contains protein 14.7%) is added in the soya-bean milk former inner ester bean curd protein content 3.8% is brought up to about 6%, has improved 50%, and vegetable protein and animal protein are combined preferably;
3, five cereals beans different nutrient contents has played complementation; The highest like vitamin E family in the black soya bean, B family content; Trace element is complementary; The complementation of nutrient, like carrotene, thiamine, riboflavin, niacin etc. in the peanut, make nutrition egg five cereals soybean curd nutrition more comprehensively, more perfect, be more conducive to health;
4, the bean curd carbohydrate containing of bean product is less, adds mung bean, red bean, and these two kinds of beans carbohydrate all about 50%, have increased the content of the carbohydrate in the bean curd, and bean curd is more sustained;
5, add egg, shelled peanut, these two kinds of materials have unique smell, make bean curd reduce beany flavor, have increased special fragrance;
6, the bean curd made of egg and five cereals beans organic assembling is that magma does not have pressing process in process of production, has guaranteed that the nutritional labeling of various beans and egg does not run off, and is nutritious tonifying food preferably;
7, market development prospect are good, and added value of product is high.
The specific embodiment
are described in detail the present invention below in conjunction with embodiment.
Embodiment
proportioning raw materials: 60 parts of soya beans, 20 parts in black soya bean, 10 parts of shelled peanuts, 5 parts in red bean, 5 parts in mung bean, 100 parts on egg (the back egg shells), 700 parts in water.
Preparation method:
Selected removal of impurities: the five cereals beans do not have go mouldy, free from admixture, quality raw materials;
Soak: the five cereals beans of proportioning is soaked, and in 20 hours winters of soak time, in 5-6 hour summer, spring and autumn 10-12 hour, soaked in water was 1 times of dried beans;
Pulverize: soaked bean powder is broken into beans sticks with paste, add water by dried beans 1:3.5 when pulverizing (mill), pulverize the granularity of (mill) and be advisable for the 40-60 order;
Separate: the beans that crush are stuck with paste carried out the screenings separation, generally separate, three separation with seperator; Beans are stuck with paste and are separated for the first time; The slag that will separate for the first time for the second time adds the water stirring and separates, and amount of water is 3.5 times of dried beans, separates pulp-water for the third time; Be used for pulverizing and secondary separation usefulness, should guarantee that the concentration of starching is that total amount that 10 degree (sugar appearance) are starched is about 7 times of dried beans;
The heating mashing off: will separate heating soybean milk and boil, its purpose makes protein generation thermal denaturation in the soya-bean milk, for solidification forming is created necessary condition; Can alleviate the elimination peculiar smell in addition; Sterilization and elimination toxin must be boiled so must guarantee soya-bean milk, and temperature 98 degree boiled about 2 minutes is advisable;
Secondary separation: pulp-water is through boiling, and the trickle bean dregs in the pulp-water expand, and granularity increases, and increases bean curd mouthfeel and sophistication through secondary separation elimination bean dregs, and screen pack should be advisable more than 100 orders;
Cooling: the secondary separation hot soya-bean milk is cooled off, go on foot egg, starch homogeneous and add coagulating agent under guaranteeing, what can was filled normally carries out, and cooling pulp-water temperature should be advisable below 25 degree;
With the egg homogeneous: with egg beaten, buy equal and cooled soya-bean milk and stir homogeneous, the ratio of slurry egg is that 7:1 is advisable;
Add coagulating agent: coagulating agent is used glucolactone, and consumption is the 0.25%-0.3% of pulp-water weight, and coagulating agent is stirred with cold water by 1:4, and pouring into stirs in the slurry disperses to get final product;
Can filling: will add in the required container of the slurry can filling of coagulating agent and get final product preferably quantitatively sealing; Heating for fixing shape: with the good container heating for fixing shape of can; Heating makes the lactone in the glucolactone melt acid and protein works; The soya-bean milk sex change that makes colloidal sol is the bean curd of gel; Become the solid-state effect that reaches typing by liquid state, the temperature of heating should be at 80 ℃-86 ℃, and be advisable 30 minutes heat time heating times;
cooling: the bean curd after the heating for fixing shape should cool off, and the temperature of cooling is preferably in 5 ℃-10 ℃, and the cooling back is a finished product.

Claims (5)

1. a nutrition egg five cereals bean curd is characterized in that raw material comprises egg, soya bean, black soya bean, shelled peanut, red bean, mung bean and water, and its component is following: soya bean 50-70 part; Black soya bean 10-30 part; Shelled peanut 5-15, red bean 2-8 part, mung bean 2-8 part; Egg (the yolk egg white after shelling) 90-110 part, water 600-800 part.
2. bean curd as claimed in claim 1 is characterized in that described egg is one or more in egg, duck's egg or the goose egg.
3. according to claim 1 or claim 2 bean curd is characterized in that component is following: 60 parts of soya beans, 20 parts in black soya bean, 10 parts of shelled peanuts, 5 parts in red bean, 5 parts in mung bean, 100 parts on egg, 700 parts in water.
4. the preparation method of a nutrition egg five cereals bean curd comprises following consecutive steps: the selected removal of impurities of five cereals beans, immersion, pulverizing, separation; The heating mashing off, secondary separation, cooling; Add coagulating agent can filling; Heating for fixing shape, the cooling finished product is characterized in that behind secondary separation, cooling step with the egg homogeneous.
5. preparation method as claimed in claim 4 is characterized in that may further comprise the steps: selected removal of impurities: the five cereals beans do not have go mouldy, free from admixture, quality raw materials; Soak: the five cereals beans of proportioning is soaked, and in 20 hours winters of soak time, in 5-6 hour summer, spring and autumn 10-12 hour, soaked in water was 1 times of dried beans; Pulverize: soaked bean powder is broken into beans sticks with paste, add water by dried beans 1:3.5 when pulverizing or grinding, the granularity of pulverizing or mill is the 40-60 order; Separate: the beans that crush are stuck with paste carried out the screenings separation, separate, carry out three times and separate with seperator; Beans are stuck with paste and are separated for the first time; The slag that will separate for the first time for the second time adds the water stirring and separates, and amount of water is 3.5 times of dried beans, separates pulp-water for the third time; Be used for pulverizing and secondary separation usefulness, the concentration that guarantees slurry is that the total amount of 10 degree (sugar appearance) slurries is 7 times of dried beans; The heating mashing off: will separate heating soybean milk and boil, temperature 98 degree boiled 2 minutes; Secondary separation: pulp-water is through secondary separation elimination bean dregs, and screen pack is more than 100 orders; Cooling: the secondary separation hot soya-bean milk is cooled off,, cooling pulp-water temperature is below 25 degree; With the egg homogeneous: with egg beaten, buy equal and cooled soya-bean milk and stir homogeneous, the ratio of slurry egg is 7:1; Add coagulating agent: coagulating agent is used glucolactone, and consumption is the 0.25%-0.3% of pulp-water weight, and coagulating agent is stirred with cold water by 1:4, and pouring into stirs in the slurry disperses to get final product; Can filling: will add in the required container of the slurry can filling of coagulating agent quantitatively sealing; Heating for fixing shape: with the good container heating for fixing shape of can, the temperature of heating is at 80 ℃-86 ℃, and be advisable 30 minutes heat time heating times; Cooling: the bean curd after the heating for fixing shape should cool off, and the temperature of cooling is at 5 ℃-10 ℃, and the cooling back is a finished product.
CN2012101813113A 2012-06-05 2012-06-05 Nutrient tofu with egg and five cereals and production method of nutrient tofu Pending CN102657265A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986912A (en) * 2012-12-13 2013-03-27 黄结云 Preparation method for fresh-keeping green bean curd
CN102986914A (en) * 2012-12-13 2013-03-27 黄结云 Preparation method for fresh-keeping five-bean bean curd
CN102986919A (en) * 2012-12-13 2013-03-27 陶荣燕 Preparation method for black soyabean primary colored bean curd
CN103190489A (en) * 2013-04-22 2013-07-10 李开菊 Production method of sanitarian bean curd
CN103349090A (en) * 2013-06-17 2013-10-16 赵年丰 Processing method of five-cereal bean curd
CN105211311A (en) * 2015-09-28 2016-01-06 山东鑫源实业集团有限公司 A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof
CN107041425A (en) * 2017-04-10 2017-08-15 张宏梅 A kind of long taste beancurd formula and preparation method thereof
CN107744022A (en) * 2017-11-07 2018-03-02 蚌埠学院 A kind of preparation method of chick-pea Tofu pudding
CN110537589A (en) * 2019-09-29 2019-12-06 山东省潍坊市农业科学院 mung bean heat-clearing and detoxifying peanut tofu and production process thereof
CN111903772A (en) * 2020-08-04 2020-11-10 北京西贝龙之梦餐饮管理有限公司 Bean curd and preparation process thereof
CN113017008A (en) * 2021-02-25 2021-06-25 长春市天晟食品有限公司 Processing technology of black bean curd
CN114451523A (en) * 2022-01-05 2022-05-10 福建省南平市豆博士食品科技有限公司 Bean product production process

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986912A (en) * 2012-12-13 2013-03-27 黄结云 Preparation method for fresh-keeping green bean curd
CN102986914A (en) * 2012-12-13 2013-03-27 黄结云 Preparation method for fresh-keeping five-bean bean curd
CN102986919A (en) * 2012-12-13 2013-03-27 陶荣燕 Preparation method for black soyabean primary colored bean curd
CN103190489A (en) * 2013-04-22 2013-07-10 李开菊 Production method of sanitarian bean curd
CN103349090A (en) * 2013-06-17 2013-10-16 赵年丰 Processing method of five-cereal bean curd
CN105211311A (en) * 2015-09-28 2016-01-06 山东鑫源实业集团有限公司 A kind of bean curd containing components in mulberry leaves and asparagus lettuce component and preparation method thereof
CN107041425A (en) * 2017-04-10 2017-08-15 张宏梅 A kind of long taste beancurd formula and preparation method thereof
CN107744022A (en) * 2017-11-07 2018-03-02 蚌埠学院 A kind of preparation method of chick-pea Tofu pudding
CN110537589A (en) * 2019-09-29 2019-12-06 山东省潍坊市农业科学院 mung bean heat-clearing and detoxifying peanut tofu and production process thereof
CN111903772A (en) * 2020-08-04 2020-11-10 北京西贝龙之梦餐饮管理有限公司 Bean curd and preparation process thereof
CN113017008A (en) * 2021-02-25 2021-06-25 长春市天晟食品有限公司 Processing technology of black bean curd
CN114451523A (en) * 2022-01-05 2022-05-10 福建省南平市豆博士食品科技有限公司 Bean product production process

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Application publication date: 20120912