CN103504223B - Soybean salted product and manufacturing method - Google Patents
Soybean salted product and manufacturing method Download PDFInfo
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- CN103504223B CN103504223B CN201310476692.2A CN201310476692A CN103504223B CN 103504223 B CN103504223 B CN 103504223B CN 201310476692 A CN201310476692 A CN 201310476692A CN 103504223 B CN103504223 B CN 103504223B
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- 238000009938 salting Methods 0.000 claims abstract 2
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- 238000002360 preparation method Methods 0.000 claims description 20
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- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a manufacturing method for a soybean salted product. The manufacturing method comprises the following steps: soaking soybeans, steaming and boiling the soaked soybeans, reducing the temperature of the steamed and boiled soybeans and dehydrating, deep frying the dehydrated soybeans with oil, canning the oil dried soybeans with watermelon peel and salt together, pouring seasoning water in the can where the watermelon peel, salt and the oil fried soybeans are filled, salting the raw materials filled with the seasoning water under a sealing condition for 15-20 days, and dehydrating the salted product. The invention further provides another soybean salted product where the watermelon peel is changed to radish strips. The invention further provides the raw material ratio of these two soybean salted products.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of soya bean curing food and preparation method.
Background technology
In soya bean, contain the element very important to human body, that is exactly protein, and amino acid and amino acid whose quaternary ammonium derivative after protein and hydrolysis thereof, be the important nutrient of human body, one of indispensable three large key elements in body, modern medicine study thinks, soya bean is containing cholesterol, and can reduce body's cholesterol, reduce arteriosclerotic generation, prevention of cardiac, also contains a kind of material that presses down pancreatin in soya bean, it has certain curative effect to diabetes.Therefore, soya bean is recommended as and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis by nutritionist.The pith of the brain cell of contained soft phosphatide composition in soya bean, often eating soya bean has important usefulness to increasing and improving brain technical ability.Watermelon melon pulp is tender and crisp, and the sweet succulence of taste contains abundant mineral salt and multivitamin, and watermelon clearing away summerheat has auxiliary curative effect to diseases such as treatment ephritis, diabetes and cystitis.Radish, containing abundant vitamin C and trace element zinc, contributes to strengthen the immunologic function of body, improves resistance against diseases, helps digest, and helps the absorption of nutriment, and cancer-resisting, promotes the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, the cool blood that stops blooding, invigorating the spleen.Current existing curing food nutrition nutrition leak in curing process is large, and mouthfeel also has great limitation.
Summary of the invention
The object of this invention is to provide a kind of soya bean curing food with and preparation method thereof, solve in prior art the asymmetric of nutrition to pickling product and mouthfeel.
The invention provides soya bean curing food, comprise the raw material of following quality proportioning: 400～600 parts of soya beans, 100～300 parts of watermelon peels, 60～100 parts of salt, 0.6～1.0 part of zanthoxylum powder, 2～6 parts, Chinese anise powder, 1～5 part, fennel seeds powder.
The soya bean curing food of making under above-mentioned raw materials proportioning provided by the invention, eutrophy, low sugar, less salt, mouthfeel are good, can be according to the different consumer groups reasonably combined mouthfeel and nutritive proportion.
In some embodiments, the present invention is preferably as follows the raw material of quality proportioning: 500 parts of soya beans, 200 parts of watermelon peels, 80 parts of salt, 0.8 part of zanthoxylum powder, 4.0 parts, Chinese anise powder, 3.0 parts, fennel seeds powder.Raw material proportioning after above-mentioned optimization provided by the invention, the factor of comprehensive nutrient, salinity, sugar part and mouthfeel.Meet the different crowd of all age group.
In some embodiments, soya bean to be selected from water content be more than 50% wet soya bean.Wet soya bean after immersion, at post-processed mesocuticle difficult drop-off, is rich in cellulose, and the product tape of making is chewed strength.
In some embodiments, watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 2～3mm.Go outer rascal can pickle tastyly, the melon skin after dividend flesh in reserve part can make to pickle has layer structure, and in different levels, mouthfeel is slightly variant.
In some embodiments, the present invention also comprises 0.5～1.0 part, ginger end, 5～15 parts of sesame oil.Make mouthfeel of the present invention possess acid, perfume (or spice), pungent, finally band point is sweet simultaneously.
In some embodiments, 0.7 part, the preferred ginger of the present invention end, 10 parts of sesame oil.Make various mouthfeel-acid of the present invention, perfume, pungent, sweet all just right.
According to another aspect of the present invention, also provide another kind of soya bean curing food, in its raw material that above-mentioned soya bean is pickled, watermelon peel replaces with preserved radish strip.The soya bean curing food processing with preserved radish strip, it is peculiar micro-peppery that mouthfeel has radish, and the mouthfeel of preserved radish strip is clearer and more melodious, and it is lighter that tart flavour is pickled out than watermelon peel.
According to a further aspect of the invention, also provide the method for making above-mentioned a kind of soya bean curing food, comprised the steps, by the step of soybean soaking; Carry out the step of boiling processing to soaking rear soya bean; By the step of soya bean cooling, dehydration after boiling; By the step that after dehydration, soya bean carries out fried processing; By the step of watermelon peel, salt and fried rear soya bean tinning; Condiments water is poured into the step in the tank that watermelon peel, salt and fried rear soya bean are housed, condiments water is Chinese anise powder, fennel seeds powder, the zanthoxylum powder boiling 10 minutes mixed liquor after above that adds water; The step that each raw material that condiments water is housed is pickled, pickles step and carries out under air-proof condition, and the time of pickling step is 15～20 days; The step that the curing food of pickling is dewatered.
The present invention, according to following curing food development trend, provides the local flavor soya bean curing food of a kind of eutrophy, Low-salinity, low-saccharification, product special flavour look, perfume (or spice), taste, shape uniqueness.Product acid, perfume (or spice), pungent, sweet, meet the eating requirements of each ages completely.
In some embodiments, the temperature of the step of immersion is 15～25 DEG C, and the time of the step of immersion is 2.5～3.0 hours.Allow soya bean fully absorb and to expand in normal-temperature water, can increase the soaked time if temperature is too low, temperature is too high, causes unnecessary nutrition leak.
In some embodiments, the step of boiling processing comprise the little fiery boiling step of 3～5 minutes after the normal pressure big fire boiling step of 5 minutes and big fire boiling.First after soya bean boiling, just become prepared food edible, and guarantee that in curing process, soya bean can not germinate.In addition, to soya bean after soya bean boiling in the time pickling, can ferment produce enzyme very important to mouthfeel, digestion time length is mainly that the strength mouthfeel of chewing of soya bean is had to impact, first soya bean to be met rapidly to high temperature soya bean is played to styling by the object of big fire boiling, being unlikely to a large amount of Testa Glycines comes off, the object of little fiery boiling is well-done in order to ensure soya bean, and mouthfeel is flexible more.
In some embodiments, the time of the step of fried processing is 3～5 minutes.Fried can be anticorrosion, prevent from curing process that soya bean is too fermented to produce smelly phenomenon, in addition, can increase the mouthfeel of soya bean after fried, excite the fragrance of soya bean.In addition, fried overlong time can, fried soya bean crisp, be difficult to fermentation while pickling, do not reach and require mouthfeel; The fried time is too short not to be had anticorrosion and increases the effect of mouthfeel.
In some embodiments, watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 2～3mm.Go outer rascal can pickle tastyly, the melon skin after dividend flesh in reserve part can make to pickle has layer structure, and in different levels, mouthfeel is slightly variant.
In some embodiments, in the step of described tinning, be also evenly sprinkled into ginger end, reduce the impact of going mouldy of curing process of the present invention.
In some embodiments, before the step of tinning, also comprise the step of watermelon peel stripping and slicing processing, in the step of stripping and slicing processing, watermelon peel is cut into the bulk of 20x20mm length and width.Stripping and slicing can ensure that watermelon peel can fully absorb salinity, and with fully mixed culture fermentation of soya bean.Shapes of cutout is convenient to the later stage and is packaged into bottle.
In some embodiments, the step of tinning is according to one deck soya bean, one deck watermelon peel, and the tinning mode of one deck salt, and finally bind with edible salt.Ensure the fully mixed culture fermentation of soya bean, watermelon peel and salt.
In some embodiments, condiments water being poured in the step in tank into condiments water does not exceed and treats curing food.Condiments water exceedes after curing food, and condiments water layer can produce one deck to the disadvantageous white mould of curing food.Mould covering can allow product produce the phenomenon of stickness.
In some embodiments, after the step that curing food dewaters, also comprise curing food and sesame oil after dehydration are adjusted to the step of mixing.Sesame oil has distinctive fragrance, can consider to adjust according to the feature of product and mix, and makes more acid adding perfume (or spice) of mouthfeel.
In some embodiments, sesame oil also comprises that the product that tune is mixed carries out seal-packed step after adjusting the step of mixing.Convenient storage transport etc.
In some embodiments, the product that tune is mixed carries out also comprising the step of the product sterilization after packing after seal-packed step, and the step of sterilization adopts the high-temperature process 5 minutes of 100～110 DEG C.
According to a further aspect of the invention, also provide the preparation method of another kind of soya bean curing food, the watermelon peel in the preparation method of soya bean curing food in any one in claim 8～20 has been replaced with to preserved radish strip.
In some embodiments, preserved radish strip is selected from ternip, the size that the size of preserved radish strip is 20x20x40mm.The mouthfeel of ternip increases by one point of salubrious clear-cut sensation can to the fragrance of soya bean, makes products taste be unlikely to too single.
Brief description of the drawings
Fig. 1 is the flow chart of a kind of soya bean curing food preparation method in an embodiment of the present invention;
Fig. 2 is the flow chart of another kind of soya bean curing food preparation method in an embodiment of the present invention.
Detailed description of the invention
Embodiment 1
The invention provides a kind of soya bean curing food, its making comprises the raw material of following quality proportioning: 400 parts of soya beans, 100 parts of watermelon peels, 60 parts of salt, 0.6 part of zanthoxylum powder, 2 parts, Chinese anise powder, 1 part, fennel seeds powder, 0.5 part, ginger end, 5 parts of sesame oil.It is 60% wet soya bean that soya bean of the present invention is preferably water content.
As shown in Figure 1, the present invention also provides the preparation method of above-mentioned soya bean curing food, comprise the steps,
By the step of soybean soaking; The temperature of the step of soaking is 15 DEG C, and the time of the step of immersion is 2.5 hours.Allow soya bean fully absorb and to expand in normal-temperature water, can increase the soaked time if temperature is too low, temperature is too high, causes unnecessary nutrition leak.
Carry out the step of boiling processing to soaking rear soya bean; The step of boiling processing comprise the little fiery boiling step of 3 minutes after the normal pressure big fire boiling step of 5 minutes and big fire boiling.After soya bean boiling, just become prepared food edible, and guarantee that in curing process, soya bean can not germinate.In addition, to soya bean after soya bean boiling in the time pickling, can ferment produce enzyme very important to mouthfeel, digestion time length is mainly that the strength mouthfeel of chewing of soya bean is had to impact, first soya bean to be met rapidly to high temperature soya bean is played to styling by the object of big fire boiling, being unlikely to a large amount of Testa Glycines comes off, the object of little fiery boiling is well-done in order to ensure soya bean, and mouthfeel is flexible more.
By the step of soya bean cooling, dehydration after boiling;
By the step that after dehydration, soya bean carries out fried processing; The time of the step of fried processing is 3 minutes.
By the step of watermelon peel, salt and fried rear soya bean tinning; Watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 2mm; Before the step of tinning, also comprise the step of watermelon peel stripping and slicing processing, in the step of stripping and slicing processing, watermelon peel is cut into the bulk of 20x20mm length and width.The step of tinning is according to one deck soya bean, one deck watermelon peel, and the tinning mode of one deck salt, and finally bind with edible salt.
Condiments water is poured into the step in the tank that watermelon peel, salt and fried rear soya bean are housed; Condiments water is Chinese anise powder, fennel seeds powder, the zanthoxylum powder mixed liquor of boiling after 10 minutes that add water.Pouring in the step in tank condiments water into condiments water does not exceed and treats curing food.
The step that each raw material that condiments water is housed is pickled, pickles step and carries out under air-proof condition, and the time of pickling step is 15 days;
The step that the curing food of pickling is dewatered.
Curing food and sesame oil after dehydration are adjusted to the step of mixing.
The product that tune is mixed carries out seal-packed step.
By the step of the product sterilization after packing, the high-temperature process that the step employing of sterilization is 100 DEG C 5 minutes.
According to another aspect of the present invention, the present invention also provides another kind of soya bean curing food, and its making step is to change the watermelon peel in above-mentioned steps into preserved radish strip.
The preferred ternip of preserved radish strip of the present invention, the strip that the size of preserved radish strip is 20x20x40mm.
As shown in Figure 2, the present invention also provides the preparation method that above-mentioned watermelon peel is changed into the soya bean curing food after preserved radish strip.
Embodiment 2:
The invention provides a kind of soya bean curing food, its making comprises the raw material of following quality proportioning: 600 parts of soya beans, 300 parts of watermelon peels, 100 parts of salt, 1.0 parts of zanthoxylum powders, 6 parts, Chinese anise powder, 5 parts, fennel seeds powder, 1.0 parts, ginger end, 15 parts of sesame oil.It is 50% wet soya bean that soya bean of the present invention is preferably water content.
As shown in Figure 1, the present invention also provides the preparation method of above-mentioned soya bean curing food, comprise the steps,
By the step of soybean soaking; The temperature of the step of soaking is 25 DEG C, and the time of the step of immersion is 3.0 hours.
Carry out the step of boiling processing to soaking rear soya bean; The step of boiling processing comprise the little fiery boiling step of 5 minutes after the normal pressure big fire boiling step of 5 minutes and big fire boiling.
By the step of soya bean cooling, dehydration after boiling;
By the step that after dehydration, soya bean carries out fried processing; The time of the step of fried processing is 3～5 minutes.Fried can be anticorrosion, prevent from curing process that soya bean is too fermented to produce smelly phenomenon, in addition, can increase the mouthfeel of soya bean after fried, excite the fragrance of soya bean.In addition, fried overlong time can, fried soya bean crisp, be difficult to fermentation while pickling, do not reach and require mouthfeel; The fried time is too short not to be had anticorrosion and increases the effect of mouthfeel.
By the step of watermelon peel, salt and fried rear soya bean tinning; Watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 3mm; Before the step of tinning, also comprise the step of watermelon peel stripping and slicing processing, in the step of stripping and slicing processing, watermelon peel is cut into the bulk of 20x20mm length and width.The step of tinning is according to one deck soya bean, one deck watermelon peel, and the tinning mode of one deck salt, and finally bind with edible salt.Go outer rascal can pickle tastyly, the melon skin after dividend flesh in reserve part can make to pickle has layer structure, and in different levels, mouthfeel is slightly variant.Stripping and slicing can ensure that watermelon peel can fully absorb salinity, and with fully mixed culture fermentation of soya bean.Shapes of cutout is convenient to the later stage and is packaged into bottle.Stacked tinning mode ensures the fully mixed culture fermentation of soya bean, watermelon peel and salt.
Condiments water is poured into the step in the tank that watermelon peel, salt and fried rear soya bean are housed; Condiments water is Chinese anise powder, fennel seeds powder, the zanthoxylum powder mixed liquor of boiling after 20 minutes that add water.Pouring in the step in tank condiments water into condiments water does not exceed and treats curing food.Condiments water can increase the peculiar pungent taste of some spices as the interpolation of spice, and mouthfeel can more pungent perfume (or spice).Condiments water exceedes after curing food, and condiments water layer can produce one deck to the disadvantageous white mould of curing food.Mould covering can allow product produce the phenomenon of stickness.
The step that each raw material that condiments water is housed is pickled, pickles step and carries out under air-proof condition, and the time of pickling step is 20 days;
The step that the curing food of pickling is dewatered.
Curing food and sesame oil after dehydration are adjusted to the step of mixing.Sesame oil has distinctive fragrance, can consider to adjust according to the feature of product and mix, and makes more acid adding perfume (or spice) of mouthfeel.
The product that tune is mixed carries out seal-packed step.
By the step of the product sterilization after packing, the high-temperature process that the step employing of sterilization is 110 DEG C 5 minutes.
According to another aspect of the present invention, the present invention also provides another kind of soya bean curing food, and its making step is to change the watermelon peel in above-mentioned steps into preserved radish strip.
The preferred ternip of preserved radish strip of the present invention, the strip that the size of preserved radish strip is 20x20x40mm.
As shown in Figure 2, the present invention also provides the preparation method that above-mentioned watermelon peel is changed into the soya bean curing food after preserved radish strip.
Embodiment 3
The invention provides a kind of soya bean curing food, its making comprises the raw material of following quality proportioning: 500 parts of soya beans, 200 parts of watermelon peels, 80 parts of salt, 0.8 part of zanthoxylum powder, 4.0 parts, Chinese anise powder, 3.0 parts, fennel seeds powder, 0.7 part, ginger end, 10 parts of sesame oil.It is 55% wet soya bean that soya bean is selected from water content.
As shown in Figure 1, the present invention also provides the preparation method of above-mentioned soya bean curing food, comprise the steps,
By the step of soybean soaking; The temperature of the step of soaking is 20 DEG C, and the time of the step of immersion is 2.8 hours.
Carry out the step of boiling processing to soaking rear soya bean; The step of boiling processing comprise the little fiery boiling step of 3～5 minutes after the normal pressure big fire boiling step of 5 minutes and big fire boiling.
By the step of soya bean cooling, dehydration after boiling;
By the step that after dehydration, soya bean carries out fried processing; The time of the step of fried processing is 4 minutes.
By the step of watermelon peel, salt and fried rear soya bean tinning; Watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 2～3mm; Before the step of tinning, also comprise the step of watermelon peel stripping and slicing processing, in the step of stripping and slicing processing, watermelon peel is cut into the bulk (block height is determined by the kind of watermelon peel) of 20x20mm length and width.The step of tinning is according to one deck soya bean, one deck watermelon peel, and the tinning mode of one deck salt, and finally bind with edible salt.
Condiments water is poured into the step in the tank that watermelon peel, salt and fried rear soya bean are housed; Condiments water is Chinese anise powder, fennel seeds powder, the zanthoxylum powder mixed liquor of boiling after 30 minutes that add water.Pouring in the step in tank condiments water into condiments water does not exceed and treats curing food.
The step that each raw material that condiments water is housed is pickled, pickles step and carries out under air-proof condition, and the time of pickling step is 18 days;
The step that the curing food of pickling is dewatered.
Curing food and sesame oil after dehydration are adjusted to the step of mixing.
The product that tune is mixed carries out seal-packed step.
By the step of the product sterilization after packing, the high-temperature process that the step employing of sterilization is 105 DEG C 5 minutes.
According to another aspect of the present invention, the present invention also provides another kind of soya bean curing food, and its making step is to change the watermelon peel in above-mentioned steps into preserved radish strip.
The preferred ternip of preserved radish strip of the present invention, the strip that the size of preserved radish strip is 20x20x40mm.
As shown in Figure 2, the present invention also provides the preparation method that above-mentioned watermelon peel is changed into the soya bean curing food after preserved radish strip.
Claims (6)
1. the preparation method of soya bean curing food, described soya bean curing food comprises the raw material of following quality proportioning: 400～600 parts of soya beans, 100～300 parts of watermelon peels, 60～100 parts of salt, 0.6～1.0 part of zanthoxylum powder, 2～6 parts, Chinese anise powder, 1～5 part, fennel seeds powder; It is characterized in that, comprise the steps,
By the step of soybean soaking;
Carry out the step of boiling processing to soaking rear soya bean;
By the step of soya bean cooling, dehydration after boiling;
By the step that after dehydration, soya bean carries out fried processing;
By the step of watermelon peel, salt and fried rear soya bean tinning;
Condiments water is poured into the step in the tank that watermelon peel, salt and fried rear soya bean are housed, described condiments water is Chinese anise powder, fennel seeds powder, the zanthoxylum powder boiling 10 minutes mixed liquor after above that adds water;
The step that the each raw material that contains condiments water is pickled, pickles step and carries out under air-proof condition, and salting period is 15～20 days;
The step that the curing food of pickling is dewatered.
2. the preparation method of soya bean curing food according to claim 1, it is characterized in that, the temperature of described immersion is 15～25 DEG C, the time of described immersion is 2.5～3.0 hours, the step of described boiling processing comprises the little fiery boiling step of 3～5 minutes after the normal pressure big fire boiling step of 5 minutes and big fire boiling, the time of described fried processing is 3～5 minutes, described watermelon peel is that watermelon removes outer rascal and retains the pericarp layer of the red flesh of 2～3mm, before the step of described tinning, also comprise the step of described watermelon peel stripping and slicing processing, the step of described tinning is according to one deck soya bean, one deck watermelon peel, the tinning mode of one deck salt, and finally bind with edible salt, in the step of described tinning, be also evenly sprinkled into ginger end, pouring in the step in tank condiments water into condiments water does not exceed and treats curing food, after the step of described dehydration, also comprise curing food and sesame oil after dehydration are adjusted to the step of mixing.
3. the preparation method of soya bean curing food according to claim 2, it is characterized in that, in the step of described stripping and slicing processing, watermelon peel is cut into the bulk of 20x20mm length and width, described sesame oil also comprises that the product that tune is mixed carries out seal-packed step after adjusting the step of mixing.
4. the preparation method of soya bean curing food according to claim 3, it is characterized in that, the described product that tune is mixed carries out also comprising the step of the product sterilization after described packing after seal-packed step, and the step of described sterilization adopts the high-temperature process 5 minutes of 100～110 DEG C.
5. the preparation method of soya bean curing food, is characterized in that, the watermelon peel in the preparation method of the soya bean curing food described in any one in claim 1～4 is replaced with to preserved radish strip.
6. the preparation method of soya bean curing food according to claim 5, is characterized in that, described preserved radish strip is selected from ternip, and the size of described preserved radish strip is 20x20x40mm.
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| CN201310476692.2A CN103504223B (en) | 2013-10-12 | 2013-10-12 | Soybean salted product and manufacturing method |
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| CN201310476692.2A CN103504223B (en) | 2013-10-12 | 2013-10-12 | Soybean salted product and manufacturing method |
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| CN103504223B true CN103504223B (en) | 2014-11-26 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209293A (en) * | 1998-10-05 | 1999-03-03 | 赵治平 | Water-melon fermented-soya-beans sauce and making method therefor |
| CN1973674A (en) * | 2006-12-04 | 2007-06-06 | 崔进章 | Pickles made of bean |
| CN102240017A (en) * | 2011-04-29 | 2011-11-16 | 甘丘平 | Turnip, black bean sauce and chilli compound seasoning and preparation method thereof |
-
2013
- 2013-10-12 CN CN201310476692.2A patent/CN103504223B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209293A (en) * | 1998-10-05 | 1999-03-03 | 赵治平 | Water-melon fermented-soya-beans sauce and making method therefor |
| CN1973674A (en) * | 2006-12-04 | 2007-06-06 | 崔进章 | Pickles made of bean |
| CN102240017A (en) * | 2011-04-29 | 2011-11-16 | 甘丘平 | Turnip, black bean sauce and chilli compound seasoning and preparation method thereof |
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| CN103504223A (en) | 2014-01-15 |
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