CN103504022A - Dried tofu with soybeans as main ingredients - Google Patents

Dried tofu with soybeans as main ingredients Download PDF

Info

Publication number
CN103504022A
CN103504022A CN201310434332.6A CN201310434332A CN103504022A CN 103504022 A CN103504022 A CN 103504022A CN 201310434332 A CN201310434332 A CN 201310434332A CN 103504022 A CN103504022 A CN 103504022A
Authority
CN
China
Prior art keywords
parts
minute
mentioned
temperature
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310434332.6A
Other languages
Chinese (zh)
Inventor
陈伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Original Assignee
Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anhui Kaili Cereals Oils & Foodstuffs Co ltd filed Critical Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Priority to CN201310434332.6A priority Critical patent/CN103504022A/en
Publication of CN103504022A publication Critical patent/CN103504022A/en
Pending legal-status Critical Current

Links

Abstract

The invention discloses dried tofu with soybeans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 100-106 parts of soybeans, 6-10 parts of corn kernels, 4-6 parts of seasame, 6-10 parts of buckwheat, 2-3 parts of pseudo-ginseng, 1-2 parts of lily, 1-2 parts of schisandra chinensis, 1-2 parts of pollen pini, 1-2 parts of Chinese chives, 2-4 parts of garlic bolt, 2-7 parts of white sugar, 2-6 parts of salt, 0.5-1 part of Chinese hawthorn seed powder, a proper amount of mulberry and 0.03-0.06 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the mulberry can be used for treating dizziness caused by deficiency of liver and kidney, blood deficiency and essence deficiency, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, fluid impairment and thirst, consumptive thirst and constipation due to intestinal dryness; and the schisandra chinensis can treat cough and asthma due to lung deficiency, thirty, spontaneous perspiration, night sweat, thinness and weakness due to overexertion, wet dream, spermatorrhea and lingering dysentery.

Description

A kind ofly take the dried bean curd that soya bean is major ingredient
Technical field
The present invention relates generally to a kind of dried bean curd that soya bean is major ingredient of take, and belongs to food processing field.
Background technology
The food that dried bean curd is liked as people is more and more subject to people's attention, tradition dried bean curd is used various bean materials to add salt, white sugar etc. to make, cause product trophic structure single, harmonious poor, mouthfeel does not have large variation, along with the pursuit of people for high-quality food, the health care of dried bean curd also become with the improvement of mouthfeel people about emphasis, mulberries are sour-sweet and nontoxic, also have very strong health care and are worth, and the method for improving traditional dried bean curd mouthfeel with mulberries has no report.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, and a kind of dried bean curd that soya bean is major ingredient of take is provided.
The present invention is achieved by the following technical solutions:
The dried bean curd that the soya bean of take is major ingredient, it is comprised of the raw material of following weight parts:
Soya bean 100-106, iblet 6-10, sesame 4-6, buckwheat 6-10, pseudo-ginseng 2-3, lily 1-2, fruit of Chinese magnoliavine 1-2, pollen pini 1-2, leek 1-2, garlic bolt 2-4, white sugar 2-7, salt 2-6, Chinese hawthorn seed powder 0.5-1, mulberries are appropriate, bean product defoamer 0.03-0.05.
A preparation method for the dried bean curd that soya bean is major ingredient, comprises the following steps:
(1) soak: first above-mentioned soya bean and iblet are soaked to 5-10 minute in frozen water, then soak 15-20 hour in the water of 15-20 ℃;
(2) defibrination: the soya bean after soaking and iblet are separatedly obtained to pure slurry through 2-4 time after defibrination in fiberizer, in temperature, be first boiling 6-10 minute at 50-60 ℃, then at temperature 95-100 ℃ of boiling 30-40 minute, 3-5 minute before boiling finishes, add above-mentioned bean product defoamer, cross 200-250 mesh sieve and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 14-17 ripple magnesium degree, some slurry temperature is 75-85 ℃;
(4) broken brain: the material of above-mentioned some slurry moulding is broken into beans piece, top box;
(5) squeezing:
A, the buckwheat of above-mentioned weight portion is added to 2-3 times of water, soak at normal temperatures 1-2 days, then together with water, grind, then under normal pressure, boiling to ripe, is taken out coolingly as for normal temperature, adds the amylase of its weight 0.8-1%, rising temperature is to 55-60 ℃, saccharification 4-5 hour, drying and crushing;
B, the leek of above-mentioned weight portion, garlic bolt are added to appropriate salt, yellow rice wine slow fire frying 1-2 minute in pot, after taking out, mixes with above-mentioned pseudo-ginseng, lily, the fruit of Chinese magnoliavine, grind into powder;
C, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, Chinese hawthorn seed powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, and squeezing 20-25 minute, obtains wet base;
(6) stew in soy sauces: temperature is 75-85 ℃, the time is 10-15min, bittern salt is 5-6%;
(7) baste preparation: mulberries are cleaned, squeezed the juice, under the condition of 80-90 ℃, heat 15-20 minute, be statically placed in normal temperature, with clarified solution above siphon pipe sucking-off, proceed in jar fermenter, the distiller's yeast that adds clarified solution weight 2-4%, stir and build cylinder cap, at 25-28 ℃ of bottom fermentation 3-5 days, after fermentation ends, add the acetic acid of zymotic fluid 1-2%, the rock sugar of 2-3%, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in its weight 3-4 above-mentioned baste doubly, soak 10-12 minute at 50-60 ℃;
(9) baking: the prebake conditions 3-5 minute at 60-80 ℃ of elder generation then toasts 15-20 minute at 95-100 ℃;
(10) sterilizing, packing, the dried bean curd that the soya bean of take described in obtaining is major ingredient.
Advantage of the present invention is:
Dried bean curd that the present invention produces is nutritious, good mouthfeel, various pulvis that add before squeezing and utilize mulberries as the method for taste conditioning agent, for product provides high health care, be worth, wherein mulberries can be used for treating having a dizzy spell that kidney deficiency and liver and deficiency of blood essence lose; Soreness of waist tinnitus; Poliosis; Insomnia and dreamful sleep; Tianjin wound is thirsty; Quench one's thirst; The dry constipation of intestines, the fruit of Chinese magnoliavine can be controlled the deficiency syndrome of the lung and breath with cough, and dry is done thirsty, spontaneous perspiration, night sweat, internal lesion caused by overexertion is thin thin, and emission rushes down protracted dysentery for a long time.
The specific embodiment
Embodiment 1
A dried bean curd that the soya bean of take is major ingredient, it by following weight parts (kilogram) raw material form:
Soya bean 106, iblet 10, sesame 6, buckwheat 10, pseudo-ginseng 3, lily 2, the fruit of Chinese magnoliavine 2, pollen pini 2, leek 2, garlic bolt 4, white sugar 7, salt 6, Chinese hawthorn seed powder 0.5, mulberries are appropriate, bean product defoamer 0.05.
A preparation method for the dried bean curd that soya bean is major ingredient, comprises the following steps:
(1) soak: first above-mentioned soya bean and iblet are soaked 10 minutes in frozen water, then in the water of 20 ℃, soaked 20 hours;
(2) defibrination: the soya bean after soaking and iblet are separatedly obtained to pure slurry through 4 times after defibrination in fiberizer, in temperature, be first boiling 10 minutes at 60 ℃, then 100 ℃ of boilings of temperature 40 minutes, before boiling finishes 5 minutes, add above-mentioned bean product defoamer, cross 250 mesh sieves and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 17 ripple magnesium degree, some slurry temperature is 85 ℃;
(4) broken brain: the material of above-mentioned some slurry moulding is broken into beans piece, top box;
(5) squeezing:
A, the buckwheat of above-mentioned weight portion is added to 3 times of water, soak at normal temperatures 2 days, then together with water, grind, then under normal pressure, boiling to ripe, is taken out coolingly as for normal temperature, adds the amylase of its weight 0.8-1%, rising temperature to 60 ℃, saccharification 5 hours, drying and crushing;
B, the leek of above-mentioned weight portion, garlic bolt are added to the slow fire frying 2 minutes in pot of appropriate salt, yellow rice wine, after taking out, mixes with above-mentioned pseudo-ginseng, lily, the fruit of Chinese magnoliavine, grind into powder;
C, powder obtained above is mixed, add the glycerine of batch mixing 4%, above-mentioned white sugar, salt, Chinese hawthorn seed powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 3Mpa, temperature are at 70 ℃, squeezes 25 minutes, obtains wet base;
(6) stew in soy sauces: temperature is 85 ℃, the time is 15min, bittern salt is 6%;
(7) baste preparation: mulberries are clean, stoning is squeezed the juice, under the condition of 85 ℃, heat 20 minutes, be statically placed in normal temperature, with clarified solution above siphon pipe sucking-off, proceed in jar fermenter, the distiller's yeast that adds clarified solution weight 4%, stir and build cylinder cap, 8 ℃ of bottom fermentations 5 days, after fermentation ends, add the acetic acid of zymotic fluid 2%, 3% rock sugar, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in the above-mentioned baste of 4 times of its weight, soak at 60 ℃ 12 minutes;
(9) baking: first prebake conditions 5 minutes at 80 ℃, then at 100 ℃, toast 20 minutes;
(10) sterilizing, packing, the dried bean curd that the soya bean of take described in obtaining is major ingredient.

Claims (2)

1. the dried bean curd that the soya bean of take is major ingredient, is characterized in that what it was comprised of the raw material of following weight parts:
Soya bean 100-106, iblet 6-10, sesame 4-6, buckwheat 6-10, pseudo-ginseng 2-3, lily 1-2, fruit of Chinese magnoliavine 1-2, pollen pini 1-2, leek 1-2, garlic bolt 2-4, white sugar 2-7, salt 2-6, Chinese hawthorn seed powder 0.5-1, mulberries are appropriate, bean product defoamer 0.03-0.05.
2. a preparation method of take the dried bean curd that soya bean is major ingredient as claimed in claim 1, is characterized in that comprising the following steps:
(1) soak: first above-mentioned soya bean and iblet are soaked to 5-10 minute in frozen water, then soak 15-20 hour in the water of 15-20 ℃;
(2) defibrination: the soya bean after soaking and iblet are separatedly obtained to pure slurry through 2-4 time after defibrination in fiberizer, in temperature, be first boiling 6-10 minute at 50-60 ℃, then at temperature 95-100 ℃ of boiling 30-40 minute, 3-5 minute before boiling finishes, add above-mentioned bean product defoamer, cross 200-250 mesh sieve and obtain filter pulp;
(3) slurry: the coagulating agent of some slurry use is the edible magnesium chloride of 14-17 ripple magnesium degree, some slurry temperature is 75-85 ℃;
(4) broken brain: the material of above-mentioned some slurry moulding is broken into beans piece, top box;
(5) squeezing:
A, the buckwheat of above-mentioned weight portion is added to 2-3 times of water, soak at normal temperatures 1-2 days, then together with water, grind, then under normal pressure, boiling to ripe, is taken out coolingly as for normal temperature, adds the amylase of its weight 0.8-1%, rising temperature is to 55-60 ℃, saccharification 4-5 hour, drying and crushing;
B, the leek of above-mentioned weight portion, garlic bolt are added to appropriate salt, yellow rice wine slow fire frying 1-2 minute in pot, after taking out, mixes with above-mentioned pseudo-ginseng, lily, the fruit of Chinese magnoliavine, grind into powder;
C, powder obtained above is mixed, add the glycerine of batch mixing 2-4%, above-mentioned white sugar, salt, Chinese hawthorn seed powder, dispersed with stirring, uniform spreading is sprinkled upon above-mentioned beans piece surface, at pressure, is that 1-3Mpa, temperature are at 60-70 ℃, and squeezing 20-25 minute, obtains wet base;
(6) stew in soy sauces: temperature is 75-85 ℃, the time is 10-15min, bittern salt is 5-6%;
(7) baste preparation: mulberries are cleaned, squeezed the juice, under the condition of 80-90 ℃, heat 15-20 minute, be statically placed in normal temperature, with clarified solution above siphon pipe sucking-off, proceed in jar fermenter, the distiller's yeast that adds clarified solution weight 2-4%, stir and build cylinder cap, at 25-28 ℃ of bottom fermentation 3-5 days, after fermentation ends, add the acetic acid of zymotic fluid 1-2%, the rock sugar of 2-3%, after mix and blend, obtain baste;
(8) seasoning: the dried bean curd after a stew in soy sauce is joined in its weight 3-4 above-mentioned baste doubly, soak 10-12 minute at 50-60 ℃;
(9) baking: the prebake conditions 3-5 minute at 60-80 ℃ of elder generation then toasts 15-20 minute at 95-100 ℃;
(10) sterilizing, packing, the dried bean curd that the soya bean of take described in obtaining is major ingredient.
CN201310434332.6A 2013-09-23 2013-09-23 Dried tofu with soybeans as main ingredients Pending CN103504022A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310434332.6A CN103504022A (en) 2013-09-23 2013-09-23 Dried tofu with soybeans as main ingredients

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310434332.6A CN103504022A (en) 2013-09-23 2013-09-23 Dried tofu with soybeans as main ingredients

Publications (1)

Publication Number Publication Date
CN103504022A true CN103504022A (en) 2014-01-15

Family

ID=49887879

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310434332.6A Pending CN103504022A (en) 2013-09-23 2013-09-23 Dried tofu with soybeans as main ingredients

Country Status (1)

Country Link
CN (1) CN103504022A (en)

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104095043A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Spicy corbicula fluminea dried bean curd and preparation method thereof
CN104095053A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Sandwich dried bean curd with pig brain and millet and preparation method thereof
CN104095048A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Cured meat taste sandwich dried bean curd and preparation method thereof
CN104095055A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Cool and refreshing sandwich dried bean curd with pig lung and freshwater mussel and preparation method thereof
CN104106656A (en) * 2014-06-23 2014-10-22 马鞍山江心绿洲食品有限公司 Spicy brown rice dried bean curd and preparation method thereof
CN104106638A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing sausage and tortoise jelly and preparation method thereof
CN104137895A (en) * 2014-07-01 2014-11-12 安徽人人福豆业有限公司 Sheep liver and matcha eyesight-improving dried bean curd and preparation method thereof
CN104137901A (en) * 2014-07-03 2014-11-12 安徽人人福豆业有限公司 Multi-flavor dried tofu with functions of clearing heat and digesting food and preparation method thereof
CN104137891A (en) * 2014-07-01 2014-11-12 安徽人人福豆业有限公司 Watermelon seed and rice wine dried bean curd and preparation method thereof
CN104137907A (en) * 2014-07-09 2014-11-12 安徽人人福豆业有限公司 Wine-flavored Chinese yam dried bean curd and preparation method thereof
CN104137908A (en) * 2014-07-09 2014-11-12 安徽人人福豆业有限公司 Dried tofu with black sesame and shrimp meat and preparation method of dried tofu
CN104171006A (en) * 2014-07-03 2014-12-03 安徽人人福豆业有限公司 Malty chick giblet dried bean curd and preparation method thereof
CN104171013A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Coconut juice and salted meat dried beancurd and preparation method thereof
CN104171011A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Fruit-flavored steamed meat dried beancurd and preparation method thereof
CN104171010A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Rice grain/sweet pepper dried tofu and preparation method thereof
CN104186686A (en) * 2014-07-09 2014-12-10 安徽人人福豆业有限公司 Heat-clearing partridge tea dried bean curd and preparation method thereof
CN104186687A (en) * 2014-07-09 2014-12-10 安徽人人福豆业有限公司 Concentrated fragrant chocolate bean curd and preparation method thereof
CN104206547A (en) * 2014-07-03 2014-12-17 安徽人人福豆业有限公司 Summer heat clearing roasted dried bean curd and making method thereof
CN104206546A (en) * 2014-07-03 2014-12-17 安徽人人福豆业有限公司 Life prolonging double-fish dried bean curd and making method thereof
CN104543018A (en) * 2014-12-30 2015-04-29 黄山市超港食品有限公司 Dried bean curd and preparation method thereof
CN105943908A (en) * 2016-05-31 2016-09-21 亳州市永博保健食品有限公司 Traditional Chinese medicine health-care wine for treating liver and kidney-deficiency type soreness of waist and tinnitus
CN105961629A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Lily bulb and florists chrysanthemum dried bean curds capable of clearing heat to reduce pathogenic fire and preparation method of lily bulb and florists chrysanthemum dried bean curds
CN105961627A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Poria cocos health-care dried bean curds prepared by mixed fermentation of peanuts and brewer's grains and preparation method of poria cocos health-care dried bean curds
CN105961626A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Milk-flavored rose dried bean curds capable of invigorating stomach and promoting digestion and preparation method of milk-flavored rose dried bean curds
CN105961628A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Seafood-flavored spiced salt and cumin spicy dried bean curds and preparation method of seafood-flavored spiced salt and cumin spicy dried bean curds
CN105961624A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Chocolate-flavored honeysuckle flower and realgar dried bean curds capable of clearing heat and removing toxicity and preparation method of chocolate-flavored honeysuckle flower and realgar dried bean curds
CN106665881A (en) * 2016-12-29 2017-05-17 重庆凰巢实业有限公司 Soybean protein dried tofu and manufacture method thereof
CN107242300A (en) * 2017-07-15 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of beautifying face and moistering lotion Chinese rose fragrance of a flower buckwheat soy sauce pickled bean curd

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101579089A (en) * 2009-06-10 2009-11-18 万磊 White dehydrated bean curd containing Chinese medicinal herb
CN102187911A (en) * 2011-06-03 2011-09-21 四川南溪徽记食品有限公司 Preparation method of marinated dried tofu
CN102405985A (en) * 2011-10-12 2012-04-11 王中林 Production method of preserved dried beancurd
CN102894104A (en) * 2012-10-26 2013-01-30 合肥市凤落河豆制食品有限公司 Mushroom dried bean curd preparation method
CN102986911A (en) * 2012-11-15 2013-03-27 石台县徽农农业经济合作有限公司 Preparation method of corn dried bean curd
CN103229844A (en) * 2013-04-08 2013-08-07 钱长春 Villous amonmum fruit dried bean curd preparation method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101579089A (en) * 2009-06-10 2009-11-18 万磊 White dehydrated bean curd containing Chinese medicinal herb
CN102187911A (en) * 2011-06-03 2011-09-21 四川南溪徽记食品有限公司 Preparation method of marinated dried tofu
CN102405985A (en) * 2011-10-12 2012-04-11 王中林 Production method of preserved dried beancurd
CN102894104A (en) * 2012-10-26 2013-01-30 合肥市凤落河豆制食品有限公司 Mushroom dried bean curd preparation method
CN102986911A (en) * 2012-11-15 2013-03-27 石台县徽农农业经济合作有限公司 Preparation method of corn dried bean curd
CN103229844A (en) * 2013-04-08 2013-08-07 钱长春 Villous amonmum fruit dried bean curd preparation method

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104095043A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Spicy corbicula fluminea dried bean curd and preparation method thereof
CN104095053A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Sandwich dried bean curd with pig brain and millet and preparation method thereof
CN104095048A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Cured meat taste sandwich dried bean curd and preparation method thereof
CN104095055A (en) * 2014-06-17 2014-10-15 马鞍山江心绿洲食品有限公司 Cool and refreshing sandwich dried bean curd with pig lung and freshwater mussel and preparation method thereof
CN104106638A (en) * 2014-06-20 2014-10-22 马鞍山市黄池食品(集团)有限公司 Dried bean curd containing sausage and tortoise jelly 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
CN104106656A (en) * 2014-06-23 2014-10-22 马鞍山江心绿洲食品有限公司 Spicy brown rice dried bean curd and preparation method thereof
CN104137895A (en) * 2014-07-01 2014-11-12 安徽人人福豆业有限公司 Sheep liver and matcha eyesight-improving dried bean curd and preparation method thereof
CN104137891A (en) * 2014-07-01 2014-11-12 安徽人人福豆业有限公司 Watermelon seed and rice wine dried bean curd and preparation method thereof
CN104171006A (en) * 2014-07-03 2014-12-03 安徽人人福豆业有限公司 Malty chick giblet dried bean curd and preparation method thereof
CN104137901A (en) * 2014-07-03 2014-11-12 安徽人人福豆业有限公司 Multi-flavor dried tofu with functions of clearing heat and digesting food and preparation method thereof
CN104206546A (en) * 2014-07-03 2014-12-17 安徽人人福豆业有限公司 Life prolonging double-fish dried bean curd and making method thereof
CN104206547A (en) * 2014-07-03 2014-12-17 安徽人人福豆业有限公司 Summer heat clearing roasted dried bean curd and making method thereof
CN104171013A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Coconut juice and salted meat dried beancurd and preparation method thereof
CN104137907A (en) * 2014-07-09 2014-11-12 安徽人人福豆业有限公司 Wine-flavored Chinese yam dried bean curd and preparation method thereof
CN104171010A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Rice grain/sweet pepper dried tofu and preparation method thereof
CN104186686A (en) * 2014-07-09 2014-12-10 安徽人人福豆业有限公司 Heat-clearing partridge tea dried bean curd and preparation method thereof
CN104186687A (en) * 2014-07-09 2014-12-10 安徽人人福豆业有限公司 Concentrated fragrant chocolate bean curd and preparation method thereof
CN104137908A (en) * 2014-07-09 2014-11-12 安徽人人福豆业有限公司 Dried tofu with black sesame and shrimp meat and preparation method of dried tofu
CN104171011A (en) * 2014-07-09 2014-12-03 安徽人人福豆业有限公司 Fruit-flavored steamed meat dried beancurd and preparation method thereof
CN104543018A (en) * 2014-12-30 2015-04-29 黄山市超港食品有限公司 Dried bean curd and preparation method thereof
CN105961629A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Lily bulb and florists chrysanthemum dried bean curds capable of clearing heat to reduce pathogenic fire and preparation method of lily bulb and florists chrysanthemum dried bean curds
CN105961627A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Poria cocos health-care dried bean curds prepared by mixed fermentation of peanuts and brewer's grains and preparation method of poria cocos health-care dried bean curds
CN105961626A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Milk-flavored rose dried bean curds capable of invigorating stomach and promoting digestion and preparation method of milk-flavored rose dried bean curds
CN105961628A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Seafood-flavored spiced salt and cumin spicy dried bean curds and preparation method of seafood-flavored spiced salt and cumin spicy dried bean curds
CN105961624A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Chocolate-flavored honeysuckle flower and realgar dried bean curds capable of clearing heat and removing toxicity and preparation method of chocolate-flavored honeysuckle flower and realgar dried bean curds
CN105943908A (en) * 2016-05-31 2016-09-21 亳州市永博保健食品有限公司 Traditional Chinese medicine health-care wine for treating liver and kidney-deficiency type soreness of waist and tinnitus
CN106665881A (en) * 2016-12-29 2017-05-17 重庆凰巢实业有限公司 Soybean protein dried tofu and manufacture method thereof
CN107242300A (en) * 2017-07-15 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of beautifying face and moistering lotion Chinese rose fragrance of a flower buckwheat soy sauce pickled bean curd

Similar Documents

Publication Publication Date Title
CN103504022A (en) Dried tofu with soybeans as main ingredients
CN103504021A (en) Dried bean curd containing fructus amomi
CN103504023A (en) Dried tofu with black beans as main ingredients
CN106579183A (en) Preparation method of radish-flavor chopped Huanggong pepper
CN103976115B (en) Fragrant blueberry loin chop of a kind of bamboo and preparation method thereof
CN103504020A (en) Dried tofu with red beams as main ingredients
CN106579184A (en) Preparation method of semen canavaliae/radish flavored chopped yellow peppers
CN104305153A (en) Sweet jujube whitebait sauce and preparation method thereof
CN106820002A (en) A kind of preparation method of local flavor chopped Huang tribute green pepper
CN103493901A (en) Dried bean curd seasoned by mulberry
KR100815198B1 (en) The manufacturing method of raw wine containing turnip
CN105124536A (en) Fragrant mushroom and beef paste and preparation method thereof
CN103504024A (en) Dried tofu with mung beans as main ingredients
CN106722563A (en) A kind of preparation method of Jerusalem artichoke local flavor chopped Huang tribute green pepper
CN106579288A (en) Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper
CN106722561A (en) A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper
CN103734678A (en) Beef paste with healthcare function in spring and preparation method thereof
CN103931705B (en) A kind of wax gourd undaria pinnitafida biscuit and preparation method thereof
KR101147680B1 (en) Manufacturing method for Red peper sauce made from grapes and barley and the basic composition for preparing thereof
CN103494125A (en) Dried bean curd prepared from green soya bean as main material
CN104824385A (en) Free-range chicken feed containing residue from silkworm pupae and preparation method of same
CN104106662A (en) Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof
CN104106820A (en) Mushroom glutinous rice crab roe bread and preparation method thereof
CN103798853A (en) Peanuts with lotus fragrance and preparation method thereof
CN106591044A (en) Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140115