CN103444895A - Mushroom and celery dried bean-curd and preparation method thereof - Google Patents
Mushroom and celery dried bean-curd and preparation method thereof Download PDFInfo
- Publication number
- CN103444895A CN103444895A CN201310324380XA CN201310324380A CN103444895A CN 103444895 A CN103444895 A CN 103444895A CN 201310324380X A CN201310324380X A CN 201310324380XA CN 201310324380 A CN201310324380 A CN 201310324380A CN 103444895 A CN103444895 A CN 103444895A
- Authority
- CN
- China
- Prior art keywords
- parts
- celery
- dried bean
- mushroom
- curd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 22
- 235000010591 Appio Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 241000718543 Ormosia krugii Species 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 210000004556 brain Anatomy 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 235000020197 coconut milk Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229910052602 gypsum Inorganic materials 0.000 claims description 3
- 239000010440 gypsum Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000135727 Abrus pulchellus subsp cantoniensis Species 0.000 abstract 1
- 235000017112 Abrus pulchellus subsp cantoniensis Nutrition 0.000 abstract 1
- 240000005001 Paeonia suffruticosa Species 0.000 abstract 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 abstract 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 1
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract 1
- 206010038743 Restlessness Diseases 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000000047 product Substances 0.000 description 2
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses mushroom and celery dried bean-curd. The mushroom and celery dried bean-curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 10-15 parts of purple sweet potato flour, 8-10 parts of mushrooms, 5-6 parts of celery, 1-2 parts of lophatherum gracile, 2-3 parts of perilla leaf, 1-2 parts of bay leaf, 2-3 parts of poria, 2-3 parts of lily, 2-3 parts of tree peony bark, 1-2 parts of sealwort, 1-2 parts of bighead atractylodes rhizome, 2-3 parts of cortex albiziae, 1-2 parts of rhizome cyperi, 1-2 parts of cortex lycii radicis, and 1-2 parts of abrus cantoniensis hance. The dried bean-curd prepared by the method is additionally provided with mushrooms and celery to improve the taste of the dried bean-curd, and is chewy and unique in flavor after being frozen and then fried. As being additionally provided with a plurality of traditional Chinese medicinal health-care ingredients, the dried bean-curd has the effects of regulating vital energy and middle warmer, clearing heat, removing restlessness, strengthening spleen and stomach, resolving stagnation for tranquilization, and inducing diuresis for removing edema.
Description
Technical field
The present invention relates to a kind of bean product, relate in particular to a kind of mushroom celery dried bean curd and preparation method thereof.
Background technology
The tradition dried bean curd is to take single soya bean as raw material, and the bean curd deep processing of making is made, and instant is subject to liking of consumers in general deeply, but the nutrition of finished product dried bean curd is not high, mouthfeel is poor, do not chew strength.The present invention adds Chinese medicine health-care to become to assign to improve the nutritive value of dried bean curd, adds the mouthfeel that mushroom and celery improve dried bean curd.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of mushroom celery dried bean curd and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of mushroom celery dried bean curd is to be made by the raw material of following weight parts:
Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2.
A kind of preparation method of mushroom celery dried bean curd comprises the following steps:
(1) by the emerge in worm water 8-10 hour of 30-33 ℃ for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 6-7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;
(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, with the peanut oil quick-fried, to going out perfume (or spice), the cooling water mill slurry that adds, cross the 100-120 mesh sieve, and the filter pulp drying obtains the mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, insulation 1-2 hour under 75-80 ℃, be warming up to and boil, boiling 25-30 minute, filter, and obtains extract;
(4) above-mentioned raw soya-bean milk is boiled to 15-20 minute, cross the 80-100 mesh filter screen, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55-60 ℃, the condition of 20-25MPa, obtain soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, and standing 8-10 minute forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, freezing 8-10 hour in the freezer of-10--5 ℃, after taking out with the fried 10-15 minute of olive oil of 150-160 ℃;
(6) take the condiment of following weight parts according to the dried bean curd piece of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;
(7) above-mentioned condiment is mixed, decoct 30-35 minute, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25-30 minute, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.
Compared with prior art, advantage of the present invention is:
In the dried bean curd that the present invention produces, interpolation mushroom and celery improve the mouthfeel of dried bean curd, make rich strength, the unique flavor of chewing of dried bean curd by freezing rear fried dried bean curd, add the plurality of Chinese health-care components, make dried bean curd there is the effect of regulating the flow of Qi and the middle Jiao, clearing heat and relieving fidgetness, strengthening the spleen and stomach, resolving stagnation for tranquilization, inducing diuresis for removing edema.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of mushroom celery dried bean curd is to be made by the raw material of following weight parts (jin):
Soya bean 100, purple sweet potato powder 10, mushroom 8, celery 5, lophatherum gracile 1, perilla leaf 2, basyleave 1, Poria cocos 2, lily 2, moutan bark 2, sealwort 1, the bighead atractylodes rhizome 1, cortex albiziae 2, rhizoma cyperi 1, the root bark of Chinese wolf-berry 1, Canton love-pea vine 1.
A kind of preparation method of mushroom celery dried bean curd comprises the following steps:
(1) by the emerge in worm water of 30 ℃ 10 hours for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;
(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, to going out perfume (or spice), add water mill slurry after cooling with the peanut oil quick-fried, mistake 100-120 mesh sieve, the filter pulp drying obtains the mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add the coconut milk of 13 times, under 80 ℃, insulation is 1 hour, be warming up to and boil, seethe with excitement 30 minutes, filter, obtain extract;
(4) above-mentioned raw soya-bean milk is boiled 20 minutes, cross 100 mesh filter screens, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55 ℃, the condition of 25MPa, obtain soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, standing 10 minutes, forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, in the freezer of-5 ℃ freezing 10 hours, the last taking out with the olive oil of 150 ℃ fried 15 minutes;
(6) take the condiment of following weight parts (jin) according to the dried bean curd piece of every 50 weight portions (jin): light soy sauce 1, thick chilli sauce 3, salt 2, chive 1, ginger 1, caraway powder 0.6, cassia bark 1, Chinese prickly ash 2, five-spice powder 1, Radix Glycyrrhizae 1, olive oil 2, water 120;
(7) above-mentioned condiment is mixed, decoct 30 minutes, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25 minutes, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.
Claims (2)
1. a mushroom celery dried bean curd it is characterized in that being made by the raw material of following weight parts:
Soya bean 100-120, purple sweet potato powder 10-15, mushroom 8-10, celery 5-6, lophatherum gracile 1-2, perilla leaf 2-3, basyleave 1-2, Poria cocos 2-3, lily 2-3, moutan bark 2-3, sealwort 1-2, bighead atractylodes rhizome 1-2, cortex albiziae 2-3, rhizoma cyperi 1-2, root bark of Chinese wolf-berry 1-2, Canton love-pea vine 1-2.
2. the preparation method of a mushroom celery dried bean curd as claimed in claim 1 is characterized in that comprising the following steps:
(1) by the emerge in worm water 8-10 hour of 30-33 ℃ for soya bean, pull out cleanly, in the situation that do not add the thick grinds of water, add purple sweet potato powder, then add 6-7 times of warm water to carry out fine grinding, filter, obtain raw soya-bean milk;
(2) mushroom is cleaned, bubbled open, diced, celery is cleaned to segment, send into together in pot, to going out perfume (or spice), add water mill slurry after cooling with the peanut oil quick-fried, mistake 100-120 mesh sieve, the filter pulp drying obtains the mushroom celery powder;
(3) lophatherum gracile, perilla leaf, basyleave, Poria cocos, lily, moutan bark, sealwort, the bighead atractylodes rhizome, cortex albiziae, rhizoma cyperi, the root bark of Chinese wolf-berry, Canton love-pea vine are pulverized, add 12-14 coconut milk doubly, insulation 1-2 hour under 75-80 ℃, be warming up to and boil, boiling 25-30 minute, filter, and obtains extract;
(4) above-mentioned raw soya-bean milk is boiled to 15-20 minute, cross the 80-100 mesh filter screen, filtrate is mixed with said extracted liquid, mushroom celery powder, and homogeneous under 55-60 ℃, the condition of 20-25MPa, obtain soya-bean milk;
(5) by above-mentioned soya-bean milk bittern: the mixture that gypsum is 1:1 carries out a slurry, and standing 8-10 minute forms the beans brain, through broken brain, upper plate, squeezing, stripping and slicing, obtain the dried bean curd piece, freezing 8-10 hour in the freezer of-10--5 ℃, after taking out with the fried 10-15 minute of olive oil of 150-160 ℃;
(6) take the condiment of following weight parts according to the dried bean curd piece of every 50 weight portions: light soy sauce 1-2, thick chilli sauce 3-4, salt 2-3, chive 1-2, ginger 1-2, caraway powder 0.6-1, cassia bark 1-2, Chinese prickly ash 2-3, five-spice powder 1-2, Radix Glycyrrhizae 1-2, olive oil 2-3, water 120-130;
(7) above-mentioned condiment is mixed, decoct 30-35 minute, filter, obtain baste, add the dried bean curd piece after fried, stew in soy sauce 25-30 minute, more repressed packing, sterilizing, quality inspection are dispatched from the factory after qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324380.XA CN103444895B (en) | 2013-07-30 | 2013-07-30 | A kind of mushroom celery dried bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324380.XA CN103444895B (en) | 2013-07-30 | 2013-07-30 | A kind of mushroom celery dried bean curd and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103444895A true CN103444895A (en) | 2013-12-18 |
| CN103444895B CN103444895B (en) | 2015-08-12 |
Family
ID=49728077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310324380.XA Expired - Fee Related CN103444895B (en) | 2013-07-30 | 2013-07-30 | A kind of mushroom celery dried bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103444895B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976029A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Coffee-squid-flavor dried bean curd and preparation method thereof |
| CN104095076A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Health-care hazel mushroom dried bean curd and preparation method thereof |
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN104095049A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Sour and sweet clam dried bean curd and preparation method thereof |
| CN104106655A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Pulp lily dried bean curd and preparation method thereof |
| CN104146074A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Crucian and lotus seed dried bean curd and preparation method thereof |
| CN104146076A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Heat-clearing minty dried bean curd and preparation method thereof |
| CN104255938A (en) * | 2014-07-03 | 2015-01-07 | 安徽人人福豆业有限公司 | Macadamia nut intelligence-reinforcing dried bean curd and preparing method thereof |
| CN105918489A (en) * | 2016-05-23 | 2016-09-07 | 余樱 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
| CN106106819A (en) * | 2016-08-18 | 2016-11-16 | 姜敏 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. dried tofu and preparation method thereof |
| CN106165726A (en) * | 2015-05-28 | 2016-11-30 | 南乐县道德金农产品开发有限公司 | A kind of plug filling dried tofu preparation method |
| CN106212718A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Caricae dried tofu and preparation method thereof |
| CN106260047A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of mangosteen dried tofu and preparation method thereof |
| CN106306103A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Cherry containing dried bean curd and preparation method thereof |
| CN107494750A (en) * | 2017-08-02 | 2017-12-22 | 合肥市凤落河豆制食品有限公司 | A kind of production technology of orchid soy sauce pickled bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | A kind of manufacturing process of dried fragrance containing Chinese herbal medicine |
| CN102986910A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Making method for sweet potato dried tofu |
-
2013
- 2013-07-30 CN CN201310324380.XA patent/CN103444895B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | A kind of manufacturing process of dried fragrance containing Chinese herbal medicine |
| CN102986910A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Making method for sweet potato dried tofu |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976029A (en) * | 2014-03-24 | 2014-08-13 | 淮南市碗碗香豆业有限公司 | Coffee-squid-flavor dried bean curd and preparation method thereof |
| CN104095049A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Sour and sweet clam dried bean curd and preparation method thereof |
| CN104095076A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Health-care hazel mushroom dried bean curd and preparation method thereof |
| CN104095068A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Field bean flowery dried bean curd and preparation method thereof |
| CN104106655A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Pulp lily dried bean curd and preparation method thereof |
| CN104255938A (en) * | 2014-07-03 | 2015-01-07 | 安徽人人福豆业有限公司 | Macadamia nut intelligence-reinforcing dried bean curd and preparing method thereof |
| CN104146076A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Heat-clearing minty dried bean curd and preparation method thereof |
| CN104146074A (en) * | 2014-07-09 | 2014-11-19 | 安徽人人福豆业有限公司 | Crucian and lotus seed dried bean curd and preparation method thereof |
| CN106165726A (en) * | 2015-05-28 | 2016-11-30 | 南乐县道德金农产品开发有限公司 | A kind of plug filling dried tofu preparation method |
| CN105918489A (en) * | 2016-05-23 | 2016-09-07 | 余樱 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
| CN106260047A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of mangosteen dried tofu and preparation method thereof |
| CN106106819A (en) * | 2016-08-18 | 2016-11-16 | 姜敏 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. dried tofu and preparation method thereof |
| CN106212718A (en) * | 2016-08-21 | 2016-12-14 | 敖芸皎 | A kind of Fructus Caricae dried tofu and preparation method thereof |
| CN106306103A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Cherry containing dried bean curd and preparation method thereof |
| CN107494750A (en) * | 2017-08-02 | 2017-12-22 | 合肥市凤落河豆制食品有限公司 | A kind of production technology of orchid soy sauce pickled bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103444895B (en) | 2015-08-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103444895B (en) | A kind of mushroom celery dried bean curd and preparation method thereof | |
| CN103598303B (en) | A kind of tea flavour dried meat floss cake | |
| CN103989139B (en) | Henry steudnera tuber flavor chilli sauce and preparation method thereof | |
| CN103989146B (en) | Shelled shrimp chili sauce and preparation method thereof | |
| CN103444881A (en) | Fried mushroom bean curd and preparation method thereof | |
| CN103598346A (en) | Sesame-fructus lycii dried bean curd | |
| CN103704790A (en) | Chicken bone paste peanut sauce and preparation method thereof | |
| CN103976026A (en) | Spicy ox-bone flavor dried bean curd and preparation method thereof | |
| CN103976327A (en) | Coarse cereal health care seasoning powder and preparation method thereof | |
| CN104304977A (en) | Water chestnut liver protecting health noodle and preparation method thereof | |
| CN104256763A (en) | Lotus rhizome black bean cucumber juice | |
| CN103976033A (en) | Fish roe fragrant dried bean curd and preparation method thereof | |
| CN103719973A (en) | Fish-fragrant agaric beverage and preparation method thereof | |
| CN103719289A (en) | Vegetable soybean milk capable of dispelling effects of alcohol and preparation method of vegetable soybean milk | |
| CN104146274A (en) | Black rice and ass meat ball and preparation method thereof | |
| CN104472993A (en) | Purple sweet potato lotus seed adlay seed powder, and preparation method thereof | |
| CN104055026A (en) | Hot-candied almond and purple rice cake and preparation method thereof | |
| CN103734341B (en) | A kind of multi-component composite health powder and preparation method thereof | |
| CN103504378A (en) | Manufacturing method of tea-flavored flos sophorae melon seed powder | |
| CN103989090B (en) | A kind of green tea taste wheat germ powder and preparation method thereof | |
| CN106212721A (en) | A kind of Fructus Ananadis comosi taste dried tofu and preparation method thereof | |
| CN106260056A (en) | A kind of Phyllanthus emblica L. dried tofu and preparation method thereof | |
| CN106261622A (en) | A kind of Rhizoma Steudnerae Henryanae cranberry fruit and vegetable noodles and preparation method thereof | |
| CN104473044A (en) | Millet flour with coconut flavor, and preparation method thereof | |
| CN104431962A (en) | Snail meat-broad bean paste 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150812 Termination date: 20160730 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |