CN103109938B - Preparation process of fried bean curd - Google Patents
Preparation process of fried bean curd Download PDFInfo
- Publication number
- CN103109938B CN103109938B CN201310020487.5A CN201310020487A CN103109938B CN 103109938 B CN103109938 B CN 103109938B CN 201310020487 A CN201310020487 A CN 201310020487A CN 103109938 B CN103109938 B CN 103109938B
- Authority
- CN
- China
- Prior art keywords
- slurry
- bean curd
- fried
- centrifugal
- water
- 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.)
- Active
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation process of fried bean curd and aims at solving the insufficiencies of poor foaming, thick and hard skin, rough taste and the like of the fried bean curd prepared by the existing method. The preparation process disclosed by the invention comprises the following steps: screening soybeans, soaking, washing, jordaning, centrifugating, siruping, proportioning, curdling, pressing, cutting, deep-frying, foaming, cooling and finally getting the fried bean curd. The fried bean curd prepared by the preparation process has the advantages of good foaming expansion, uniform holes formed in internal structure, honeycomb-like holes, thin, soft, sticky, tough and elastic skin, yellow and bright color and luster of appearance, soft and sticky taste and thick bean flavor and oil flavor.
Description
Technical field
The present invention relates to food production technology field, particularly a kind of preparation technology of novel fried bean curd.
Background technology
Soybean nutritional is abundant, contains protein 40%, fat 20%, and carbohydrate 20%, moisture 10%, crude fibre 5%, separately containing several mineral materials and vitamin.Fried bean curd is the class in bean product, nutritious, has strong beany flavour and salted cake fried in sesame oil taste, can singly eat, and also can be used as dish with various vegetables, meat collocation, and purposes is very wide, is well received by consumers, and is one of traditional dish of China people.Fried bean curd is at China's processing history of existing more than 2000 year, but is all to produce with traditional method for a long time substantially, soybean after defibrination, mashing off directly some slurry suppress again, the fried bean curd foaming of being processed into is like this poor, skin depth and firmly, coarse mouthfeel.
The disclosure of the invention of CN 102687760 A a kind of preparation method of crab gland oil bean curd, comprise following steps: 1. raw material is checked and accepted, 2. pre-treatment is 3. fried, 4. fills in filling, 5. stew in soy sauce, 6. cooling sterilizing, 7. packaging warehouse-in.It is made when fried bean curd and adopts mashing off, filtration, point to starch suppression process again, and the fried bean curd foaming of being processed into is like this poor, skin depth and firmly, coarse mouthfeel.
Summary of the invention
The object of the invention is to solve fried bean curd foaming prepared by existing method poor, skin depth and hard, the deficiencies such as coarse mouthfeel, a kind of preparation technology of fried bean curd is provided, makes the fried bean curd foaming and intumescing that makes good, interior tissue rise hole evenly, be cellular, skin thin soft glutinous, tough and rise elasticity, appearance bright yellow color, entrance is soft glutinous, has strong beany flavour and salted cake fried in sesame oil taste.
The technical solution adopted for the present invention to solve the technical problems is:
A preparation technology for fried bean curd, described preparation technology comprises soybean screening, immersion, cleaning, defibrination, centrifugal, mashing off, with slurry, some slurry, compacting, stripping and slicing, fried foaming and cooling successively, finally obtains fried bean curd.
Described centrifugally stick with paste by three circulation high speed centrifugations for mill that defibrination operation is obtained, throws away bean dregs, obtains soya-bean milk, obtains the magma of 9-10 Baume degrees after first and second time the centrifugal soya-bean milk obtaining directly mixes, and enters mashing off operation; The centrifugal raw pulp-water that obtains 1-1.5 Baume degrees, enters operation with slurry for the third time;
Described mashing off be by the magma of 9-10 Baume degrees squeeze in stream boiling slurry tank 90-98 DEG C boiling 2-5 minute ripe slurry;
Described with slurry for the ripe slurry of 90-98 DEG C that mashing off operation is obtained with raw pulp-water according to the ripe slurry of weight portion 85-95 part, the proportioning of raw pulp-water 5-15 part mixes to obtain to mix and starches, inlet point slurry process.
The present invention is directed to fried bean curd foaming poor, skin depth and hard, the deficiencies such as coarse mouthfeel, mainly the pulping process in fried bean curd preparation technology is improved, soybean defibrination carries out high speed centrifugation three times, utilize front twice centrifugal gained boiling soybean milk, collect that (protein content is very low by the centrifugal raw pulp-water for the third time as discharge of wastewater substantially simultaneously, be often used as discharge of wastewater, contaminated environment), by centrifugal for the third time raw pulp-water (normal temperature, 15-25 DEG C) directly mix with the ripe slurry (90-98 DEG C) of mashing off acquisition, utilize the raw pulp-water of low temperature and the ripe slurry of high temperature to mix, obtain the mixing slurry of temperature 70-80 DEG C, the temperature of such mixing slurry is best some slurry temperature, without extra process, can put slurry, the raw pulp-water of interpolation can improve the foaminess of fried bean curd, the suburb fruit that bubbles while making bean curd fried is significantly improved, fried bean curd point slurry temperature is at 70-80 DEG C, magma is boiled rear temperature and is reached more than 95 DEG C, and traditional fried bean curd process need to be carried out cooling to the slurry after boiling, to reach required some slurry temperature, and the raw pulp-water that adds normal temperature also can play the effect that reduces soya-bean milk temperature, make slurry reach the requirement of fried bean curd point slurry.By can not only Improving The Quality of Products to the improvement of pulping process, have also reduced production cost simultaneously.
As preferably, described when centrifugal, centrifugal filtration mesh number is 100-120 order, and centrifugal speed is at 1600-2200 rev/min.By controlling centrifugal order number and speed, the soya-bean milk quality better of acquisition.
As preferably, described immersion is according to the ratio of material-water ratio 1:3-5, soybean to be soaked in water to 8-15 hour.
As preferably, described defibrination is stuck with paste for soybean water defibrination being obtained to mill.
As preferably, described some slurry is that the mixing that operation with slurry is obtained is starched under stirring condition, (this time point slurry temperature is at 70-80 DEG C to carry out a slurry with magnesium chloride as coagulating agent, point slurry temperature is good), magnesium chloride addition is the 0.2-0.3% of mixed slurry weight amount, after some slurry, leave standstill 15-20 minute, make beans brain.
As preferably, described in be compressed to the bean curd base of beans cerebral being made to thickness and reached 2.8-3.2cm, and further to bean curd base compacting remove excessive moisture.
As preferably, described fried foaming is that thumbnail that stripping and slicing is obtained is poured in oil temperature 140-150 DEG C of low temperature oil cauldron and carried out prefrying 2-3 minute, then enters frying 2-3 minute in oil temperature 160-180 DEG C of high temperature oil cauldron, pulls out and drains.
The invention has the beneficial effects as follows: the fried bean curd of production, the hole of having foamed is even, dilatancy good, tissue is fine and smooth, skin thin soft glutinous, tough and rise elasticity, appearance bright yellow color, entrance is soft glutinous, has strong beany flavour and salted cake fried in sesame oil taste.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, raw material and the equipment etc. adopting all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: according to the ratio of material-water ratio 1:3, step (1) soybean after treatment is soaked 15 hours in water.
(3) clean: after step (2) has been soaked, first the water of soaking soybean is put dryly, and then soybean is rinsed well with clear water.
(4) defibrination: the soybean water defibrination cleaning up is obtained to mill and stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is 100-120 order, and centrifugal speed is at 1600 revs/min; The magma that obtains 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after first and second time the centrifugal soya-bean milk obtaining directly mixes, enters mashing off operation; The raw pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enters operation with slurry for the third time.
(6) mashing off: the magma of 9-10 Baume degrees is squeezed into 90 DEG C of boilings in stream boiling slurry tank and obtain ripe slurry for 5 minutes.
(7) with slurry: the ripe slurry of 90 DEG C of 85kg to be mixed with the raw pulp-water (the about 15-25 DEG C of normal temperature) of 15kg obtain and mix slurry (concentration is at 7.5-8.5 Baume degrees, and temperature is at 70-80 DEG C).
(8) slurry: mix slurry under stirring condition, carry out some slurry (now mix slurry temperature at 70-80 DEG C, some slurry temperature is good) with magnesium chloride as coagulating agent, magnesium chloride addition is 0.2% of mixed slurry weight amount, leaves standstill 20 minutes after some slurry, makes beans brain.
(9) compacting: beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.Cloth bag is risen, and splice, then suppresses.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when a little tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: by translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 × 3.0 × 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 DEG C of low temperature oil cauldron and carried out prefrying 2-3 minute, treat that fried bean curd base is expanded to round shape, then enter frying 2-3 minute in oil temperature 160-180 DEG C of high temperature oil cauldron, explode, shell faint yellow to fried bean curd surface base when harder, pull out and drain.
(12) cooling: to put into 15-20 DEG C of cooling chamber cooling, obtain finished product.
Embodiment 2:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: according to the ratio of material-water ratio 1:5, step (1) soybean after treatment is soaked 8 hours in water.
(3) clean: after step (2) has been soaked, first the water of soaking soybean is put dryly, and then soybean is rinsed well with clear water.
(4) defibrination: the soybean water defibrination cleaning up is obtained to mill and stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is 100-120 order, and centrifugal speed is at 2200 revs/min; The magma that obtains 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after first and second time the centrifugal soya-bean milk obtaining directly mixes, enters mashing off operation; The raw pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enters operation with slurry for the third time.
(6) mashing off: the magma of 9-10 Baume degrees is squeezed into 98 DEG C of boilings in stream boiling slurry tank and obtain ripe slurry for 2 minutes.
(7) with slurry: the ripe slurry of 98 DEG C of 95kg to be mixed with the raw pulp-water (the about 15-25 DEG C of normal temperature) of 5kg obtain and mix slurry (concentration is at 7.5-8.5 Baume degrees, and temperature is at 70-80 DEG C).
(8) slurry: mix slurry under stirring condition, carry out some slurry (now mix slurry temperature at 70-80 DEG C, some slurry temperature is good) with magnesium chloride as coagulating agent, magnesium chloride addition is 0.3% of mixed slurry weight amount, leaves standstill 15 minutes after some slurry, makes beans brain.
(9) compacting: beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.Cloth bag is risen, and splice, then suppresses.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when a little tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: by translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 × 3.0 × 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 DEG C of low temperature oil cauldron and carried out prefrying 2-3 minute, treat that fried bean curd base is expanded to round shape, then enter frying 2-3 minute in oil temperature 160-180 DEG C of high temperature oil cauldron, explode, shell faint yellow to fried bean curd surface base when harder, pull out and drain.
(12) cooling: to put into 15-20 DEG C of cooling chamber cooling, obtain finished product.
Embodiment 3:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: according to the ratio of material-water ratio 1:4, step (1) soybean after treatment is soaked 10 hours in water.
(3) clean: after step (2) has been soaked, first the water of soaking soybean is put dryly, and then soybean is rinsed well with clear water.
(4) defibrination: the soybean water defibrination cleaning up is obtained to mill and stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is 100-120 order, and centrifugal speed is at 2000 revs/min; The magma that obtains 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after first and second time the centrifugal soya-bean milk obtaining directly mixes, enters mashing off operation; The raw pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enters operation with slurry for the third time.
(6) mashing off: the magma of 9-10 Baume degrees is squeezed into 95 DEG C of boilings in stream boiling slurry tank and obtain ripe slurry for 3 minutes.
(7) with slurry: the ripe slurry of 95 DEG C of 90kg to be mixed with the raw pulp-water (the about 15-25 DEG C of normal temperature) of 10kg obtain and mix slurry (concentration is at 7.5-8.5 Baume degrees, and temperature is at 70-80 DEG C).
(8) slurry: mix slurry under stirring condition, carry out some slurry (now mix slurry temperature at 70-80 DEG C, some slurry temperature is good) with magnesium chloride as coagulating agent, magnesium chloride addition is 0.25% of mixed slurry weight amount, leaves standstill 18 minutes after some slurry, makes beans brain.
(9) compacting: beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.Cloth bag is risen, and splice, then suppresses.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when a little tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: by translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 × 3.0 × 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 DEG C of low temperature oil cauldron and carried out prefrying 2-3 minute, treat that fried bean curd base is expanded to round shape, then enter frying 2-3 minute in oil temperature 160-180 DEG C of high temperature oil cauldron, explode, shell faint yellow to fried bean curd surface base when harder, pull out and drain.
(12) cooling: to put into 15-20 DEG C of cooling chamber cooling, obtain finished product.
The fried bean curd of producing by the present invention, the hole of having foamed is even, dilatancy good, tissue is fine and smooth, skin thin soft glutinous, tough and rise elasticity, appearance bright yellow color, entrance is soft glutinous, has strong beany flavour and salted cake fried in sesame oil taste.
The fried bean curd physical and chemical test data that the present invention produces is as follows:
1. sense index
2. physical and chemical index
| Project | Index | Measured value | Evaluate |
| Moisture (gram/100 grams) | ≤60 | 44.26 | Qualified |
| Protein (gram/100 grams) | ≥17 | 19.37 | Qualified |
3. sanitary index
| Project | Index | Measured value | Evaluate |
| Total plate count (CFU/g) | ≤100000 | 3200 | Qualified |
| Coliform (MPN/100g) | ≤150 | ﹤30 | Qualified |
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (1)
1. a preparation technology for fried bean curd, described preparation technology comprises soybean screening, immersion, cleaning, defibrination, centrifugal, mashing off, with slurry, some slurry, compacting, stripping and slicing, fried foaming and cooling successively, finally obtains fried bean curd, it is characterized in that:
Described centrifugally stick with paste by three circulation high speed centrifugations for mill that defibrination operation is obtained, throws away bean dregs, obtains soya-bean milk, obtains the magma of 9-10 Baume degrees after first and second time the centrifugal soya-bean milk obtaining directly mixes, and enters mashing off operation; The centrifugal raw pulp-water that obtains 1-1.5 Baume degrees, enters operation with slurry for the third time;
Described mashing off be by the magma of 9-10 Baume degrees squeeze in stream boiling slurry tank 90-98 DEG C boiling 2-5 minute ripe slurry;
Described with slurry for the ripe slurry of 90-98 DEG C that mashing off operation is obtained with raw pulp-water according to the ripe slurry of weight portion 85-95 part, the proportioning of raw pulp-water 5-15 part mixes to obtain to mix and starches, inlet point slurry process;
Described when centrifugal, centrifugal filtration mesh number is 100-120 order, and centrifugal speed is at 1600-2200 rev/min; Described some slurry is starched under stirring condition for the mixing that operation with slurry is obtained, and carries out a slurry with magnesium chloride as coagulating agent, and magnesium chloride addition is the 0.2-0.3% of mixed slurry weight amount, after some slurry, leaves standstill 15-20 minute, makes beans brain; Described fried foaming is that thumbnail that stripping and slicing is obtained is poured in oil temperature 140-150 DEG C of low temperature oil cauldron and carried out prefrying 2-3 minute, then enters frying 2-3 minute in oil temperature 160-180 DEG C of high temperature oil cauldron, pulls out and drains;
Described immersion is according to the ratio of material-water ratio 1:3-5, soybean to be soaked in water to 8-15 hour; Described defibrination is stuck with paste for soybean water defibrination being obtained to mill; Describedly be compressed to the bean curd base of beans cerebral being made to thickness and reached 2.8-3.2cm, and further to bean curd base compacting remove excessive moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310020487.5A CN103109938B (en) | 2013-01-18 | 2013-01-18 | Preparation process of fried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310020487.5A CN103109938B (en) | 2013-01-18 | 2013-01-18 | Preparation process of fried bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103109938A CN103109938A (en) | 2013-05-22 |
| CN103109938B true CN103109938B (en) | 2014-07-23 |
Family
ID=48408327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310020487.5A Active CN103109938B (en) | 2013-01-18 | 2013-01-18 | Preparation process of fried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103109938B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
Families Citing this family (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392823A (en) * | 2013-08-08 | 2013-11-20 | 哈尔滨市亚佛农业科技开发有限公司 | Coagulated fat cake and production method therefor |
| CN103461521A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation process for sweet osmanthus fried bean curd |
| CN103431071A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process of corn fried bean curd |
| CN103431072A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process for sweet potato fried bean curd |
| CN103461520A (en) * | 2013-09-18 | 2013-12-25 | 秦增琳 | Preparation method of fried bean curd of mung bean |
| CN103621676A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Manufacturing method of marinated fried bean curd |
| CN103621677A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated fried bean curd and manufacturing method thereof |
| CN103637100A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Bittern fried bean curd |
| CN103817967B (en) * | 2014-01-23 | 2016-08-17 | 黄斐 | Liquid food processing unit (plant) |
| CN103931780A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for producing oil dried bean curds in large scale |
| CN104663917A (en) * | 2015-02-06 | 2015-06-03 | 安吉祖名豆制食品有限公司 | Production process of frozen and dried tofu |
| CN105145858A (en) * | 2015-08-07 | 2015-12-16 | 唐小成 | Making technology and packaging method of fried bean curds |
| CN105394194A (en) * | 2015-12-08 | 2016-03-16 | 上海清美绿色食品有限公司 | Fried bean curd with soft mouthfeel and making method thereof |
| CN106039818A (en) * | 2016-07-22 | 2016-10-26 | 安徽省味之源生物科技有限公司 | Roller screen for boiled soybean milk |
| CN107624881A (en) * | 2017-11-14 | 2018-01-26 | 东北农业大学 | A kind of preparation method of new full cotyledon fried bean curd |
| CN107853404A (en) * | 2017-11-17 | 2018-03-30 | 祖名豆制品股份有限公司 | A kind of preparation technology of a thousand sheets |
| CN107853403A (en) * | 2017-11-17 | 2018-03-30 | 安吉祖名豆制食品有限公司 | A kind of processing technology of smoke-dried beancurd |
| CN107736443A (en) * | 2017-11-17 | 2018-02-27 | 祖名豆制品股份有限公司 | The manufacture craft of fried bean curd |
| CN110063376A (en) * | 2018-01-22 | 2019-07-30 | 湖南湘勇盛农产品开发有限公司 | A kind of processing method of fried bean curd |
| CN108077450A (en) * | 2018-01-23 | 2018-05-29 | 福建省红太阳精品有限公司 | A kind of manufacture craft of fried bean curd |
| JP6959878B2 (en) * | 2018-02-05 | 2021-11-05 | 日清食品ホールディングス株式会社 | Evaluation method of raw soybeans suitable for frying |
| CN109548888A (en) * | 2018-12-28 | 2019-04-02 | 金菜地食品股份有限公司 | A kind of production method that orchid is dry |
| CN109645141A (en) * | 2019-01-07 | 2019-04-19 | 长沙牙痒痒食品有限公司 | A kind of new process for delaying bean product oxidation deterioration to reduce peroxide value |
| CN110024863A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method that fried bean curd is dry |
| CN112401133A (en) * | 2020-11-19 | 2021-02-26 | 重庆市天润食品开发有限公司 | Leisure juicy bean curd and preparation method thereof |
| CN112425730A (en) * | 2020-11-30 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Production method of fried bean curd |
| CN114557426A (en) * | 2021-11-23 | 2022-05-31 | 安吉祖名豆制食品有限公司 | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
| CN115137042B (en) * | 2022-06-23 | 2024-02-09 | 祖名豆制品股份有限公司 | Making method of egg fried bean curd |
| CN115606749B (en) * | 2022-06-24 | 2024-01-30 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of bean curd products |
| CN115736189A (en) * | 2022-11-21 | 2023-03-07 | 榆林市榆阳区沙地上郡开发有限公司 | Food processing method based on bean product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950550A (en) * | 1973-12-06 | 1976-04-13 | Fuji Oil Co., Ltd. | Fried tofu product and method for making the same |
| CN1159981C (en) * | 2001-02-23 | 2004-08-04 | 李益荣 | Production process of easy-to-fry bean curd with holes |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN101869148A (en) * | 2010-05-18 | 2010-10-27 | 四川南溪庶人食品有限公司 | Separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd |
| EP2484229A1 (en) * | 2011-02-07 | 2012-08-08 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5529973A (en) * | 1978-08-24 | 1980-03-03 | Fuji Oil Co Ltd | Preparation of fried bean curd having improved texture |
| JP2003023963A (en) * | 2002-07-10 | 2003-01-28 | Snow Brand Milk Prod Co Ltd | Gelled food |
| US20040137134A1 (en) * | 2002-12-26 | 2004-07-15 | Jiro Kanamori | Process for producing deep-fried bean curd pouch |
-
2013
- 2013-01-18 CN CN201310020487.5A patent/CN103109938B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3950550A (en) * | 1973-12-06 | 1976-04-13 | Fuji Oil Co., Ltd. | Fried tofu product and method for making the same |
| CN1159981C (en) * | 2001-02-23 | 2004-08-04 | 李益荣 | Production process of easy-to-fry bean curd with holes |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN101869148A (en) * | 2010-05-18 | 2010-10-27 | 四川南溪庶人食品有限公司 | Separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd |
| EP2484229A1 (en) * | 2011-02-07 | 2012-08-08 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
Non-Patent Citations (3)
| Title |
|---|
| JP昭55-29973A 1980.03.03 |
| JP特开2003-23963A 2003.01.23 |
| 郝永德，等.豆制食品工艺.《食品科学》.1983,(第07期),第55-57页第一、四、五节. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103109938A (en) | 2013-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103109938B (en) | Preparation process of fried bean curd | |
| KR101179622B1 (en) | Recipe of beverage with fermented rice | |
| CN103478564A (en) | Dry rice powder and manufacturing method thereof | |
| CN104663917A (en) | Production process of frozen and dried tofu | |
| CN103478278A (en) | Green pepper juice lactone bean curd and preparation method thereof | |
| CN101664125A (en) | Multi-taste rice tofu and production process thereof | |
| CN104686678B (en) | A kind of processing method of bean curd with odor | |
| CN103110068A (en) | Preparation method of leisure instant flower net curd and shaping device thereof | |
| CN103651924A (en) | Composite coagulator and method for making tofu by using composite coagulator | |
| CN106922836A (en) | A kind of full soybean nutritional preparation method of soymilk | |
| CN110679671A (en) | Production method of crispy dried bean curd | |
| KR101267959B1 (en) | Guava-Containing Bean Curd And Method for Producing the Same | |
| CN103461526A (en) | Haw taste bean curd | |
| CN101703199B (en) | Egg yolk sweet potato crisp chip and production method thereof | |
| KR20110053876A (en) | Method of making jujube rice cake | |
| CN103431063A (en) | Bean roll and manufacturing method thereof | |
| KR100651991B1 (en) | Method for preparing a bean-curd using short-necked clam | |
| CN103349145B (en) | Preparation method of hard candy taking sweet potato as main raw material | |
| CN103519227A (en) | Processing method of cooked tofu-meat flavored sausage | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| KR102101075B1 (en) | Rice cake manufacturing method comprising asparagus wine and perilla extract | |
| CN112956647A (en) | Cooked pulp separation method of separated pulping machine | |
| KR100926468B1 (en) | The method for manufacturing of meat kimchi bean curd | |
| CN104082425A (en) | Method for producing spicy bean curd strips | |
| CN106577911A (en) | Sticky rice balls with flavor of crab cream and preparation method thereof |
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 |