CN104605399A - Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd - Google Patents
Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd Download PDFInfo
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- CN104605399A CN104605399A CN201510065975.7A CN201510065975A CN104605399A CN 104605399 A CN104605399 A CN 104605399A CN 201510065975 A CN201510065975 A CN 201510065975A CN 104605399 A CN104605399 A CN 104605399A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 31
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000000936 intestine Anatomy 0.000 title abstract 3
- 230000001050 lubricating effect Effects 0.000 title abstract 3
- 239000007788 liquid Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241001149724 Cololabis adocetus Species 0.000 claims abstract description 15
- 241000235395 Mucor Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241001116389 Aloe Species 0.000 claims abstract description 10
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 7
- 241000218231 Moraceae Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 4
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 19
- 244000297694 fish poison bean Species 0.000 claims description 13
- 206010010774 Constipation Diseases 0.000 claims description 10
- 244000036905 Benincasa cerifera Species 0.000 claims description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000009172 bursting Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 241000371652 Curvularia clavata Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 235000021019 cranberries Nutrition 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- 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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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a fish fermented bean curd capable of lubricating intestines and a preparation method of the fish fermented bean curd. The fish fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of saury, 15-20 parts of tea leaves, 15-16 parts of aloe gel, 20-21 parts of soy isolate protein, 4-5 parts of glucose, 10-11 parts of black rice, 5-6 parts of black wheat flour, 8-9 parts of green plum granules, 10-11 parts of apple granules, 20-25 parts of cranberries, 22-26 parts of ginger, 10-11 parts of vinegar, 8-10 parts of soda water, 2-3 parts of platycladi seeds, 4-5 parts of radix ophiopogonis, 2-3 parts of cistanche, 4-5 parts of mulberries, 1-2 parts of cordyceps sinensis, 2-3 parts of pseudo-ginsengs, proper amount of mucor bacterium liquid and 4-5 parts of nutrition health liquid. The fish is immersed with a mixture of the tea leaves and the water so that the fishy smell can be alleviated; the added aloe gel can be used for enhancing the viscidity of minced fillet prepared in a processing process and also has the sterilizing effect, so that the decaying of foods is delayed; the fish fermented bean curd has a fine and smooth texture and a rich flavor; and meanwhile, the fish fermented bean curd contains a lot of Chinese herbal medicines and has the effect of lubricating the intestines.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of ease constipation fish fermented bean curd and preparation method thereof.
Background technology
Rotten and the goods of fish are a kind of high protein, low fat, be easy to the complete protein digested and assimilated, its fine and tender taste, smooth good to eat, have developed into conveniently, travel food series.Fish is rotten after the auxiliary materials such as interpolation soybean protein isolate, and its protein content, quality etc. and bean curd have certain similarity, therefore the processing of fish gruel can be combined with the processing technology of fermented bean curd, the food that fermenting and producing makes new advances, and have wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of ease constipation fish fermented bean curd and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A kind of ease constipation fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Saury 200-210, tealeaves 15-20, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, purple rice 10-11, rye flour 5-6, green plum fruit 8-9, apple granule 10-11, Cranberry 20-25, ginger 22-26, vinegar 10-11, soda water 8-10, seed of Oriental arborvitae 2-3, the tuber of dwarf lilyturf 4-5, appropriate, the nourishing health care liquid 4-5 of saline cistanche 2-3, the sub-4-5 of mulberries, Cordyceps sinensis 1-2, pseudo-ginseng 2-3, mucor bacterium liquid;
Described nourishing health care liquid is made up of the raw material of following weight portion: wax gourd 10-11, apple vinegar 9-10, pomelo peel 5-6, olive oil 0.5-1, coixlacrymajobi powder 3-4;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
The preparation method of described ease constipation fish fermented bean curd, is characterized in that comprising the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) purple rice is added 1.5-2 water doubly and carry out defibrination, little fire heating, is boiled into pasty state;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose, rye flour are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with green plum fruit, apple granule mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) seed of Oriental arborvitae, the tuber of dwarf lilyturf, saline cistanche, mulberries, Cordyceps sinensis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; By Cranberry, the as many again water making beating of ginger, filter cleaner, the raw material that gained material is not used with above-mentioned technique mixes, and big fire is boiled afterwards and liquid merges, and cooling, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 hours, to obtain final product.
Beneficial effect of the present invention is:
Primary raw material saury of the present invention is through soaking with tealeaves mixing and water adding, fishlike smell can be alleviated, the aloe gel added can strengthen the viscosity of the fish gruel of making in process, and aloe gel has the effect of sterilization, delay food spoilage, the growth that the glucose added and soybean protein isolate can be Mucor provides Carbon and nitrogen sources, the fish bean curd be processed into by raw material saury through inoculation Mucor again through fermentation after quality finer and smoother, fragrance is stronger, simultaneously, containing multiple medicinal herb components in the present invention, there is effect of ease constipation, in addition, the present invention pickles through salt in process, therefore with the addition of nourishing health care liquid, the body edema that wherein contained composition can avoid salt too much to cause, make the present invention more healthy.
Detailed description of the invention
A kind of ease constipation fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion (kilogram):
Saury 200, tealeaves 15, aloe gel 1:1 5, soybean protein isolate 20, glucose 4, purple rice 10, rye flour 5, green plum fruit 8, apple granule 10, Cranberry 20, ginger 22, vinegar 10, soda water 8, the seed of Oriental arborvitae 2, the tuber of dwarf lilyturf 4, saline cistanche 2, mulberries 4, Cordyceps sinensis 1, pseudo-ginseng 2, mucor bacterium liquid are appropriate, nourishing health care liquid 4;
Described nourishing health care liquid is made up of the raw material of following weight portion (kilogram): wax gourd 10, apple vinegar 9, pomelo peel 5, olive oil 0.5, coixlacrymajobi powder 3;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
The preparation method of described ease constipation fish fermented bean curd, comprises the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) purple rice is added 1.5-2 water doubly and carry out defibrination, little fire heating, is boiled into pasty state;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose, rye flour are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with green plum fruit, apple granule mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) seed of Oriental arborvitae, the tuber of dwarf lilyturf, saline cistanche, mulberries, Cordyceps sinensis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; By Cranberry, the as many again water making beating of ginger, filter cleaner, the raw material that gained material is not used with above-mentioned technique mixes, and big fire is boiled afterwards and liquid merges, and cooling, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 hours, to obtain final product.
Claims (2)
1. an ease constipation fish fermented bean curd, is characterized in that being made up of the raw material of following weight portion:
Saury 200-210, tealeaves 15-20, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, purple rice 10-11, rye flour 5-6, green plum fruit 8-9, apple granule 10-11, Cranberry 20-25, ginger 22-26, vinegar 10-11, soda water 8-10, seed of Oriental arborvitae 2-3, the tuber of dwarf lilyturf 4-5, appropriate, the nourishing health care liquid 4-5 of saline cistanche 2-3, the sub-4-5 of mulberries, Cordyceps sinensis 1-2, pseudo-ginseng 2-3, mucor bacterium liquid;
Described nourishing health care liquid is made up of the raw material of following weight portion: wax gourd 10-11, apple vinegar 9-10, pomelo peel 5-6, olive oil 0.5-1, coixlacrymajobi powder 3-4;
Preparation method is: pomelo peel and mixed with olive oil are entered pot by (1), fries fragrant rear discharging, pulverizes after drying;
(2) squeezed the juice by wax gourd, gained wax gourd juice mixes with step (1) gained material and leftover materials sends into colloid mill, grinds homogeneous, then boils through little fire, to obtain final product.
2. the preparation method of ease constipation fish fermented bean curd according to claim 1, is characterized in that comprising the following steps:
(1) get the saury flesh of fish, mix with tealeaves and be positioned in container, the warm water of as many again 40-45 DEG C, soak 20-25 minute, then the saury flesh of fish is taken out, for subsequent use;
(2) purple rice is added 1.5-2 water doubly and carry out defibrination, little fire heating, is boiled into pasty state;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, aloe gel, soybean protein isolate, glucose, rye flour are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with green plum fruit, apple granule mixes thoroughly, pour in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, the then demoulding, stripping and slicing, obtains fish bean curd; Mucor bacterium liquid is brushed at gained fish bean curd surface uniform, gained material is laid in food steamer, interval 1cm between every block fish bean curd, 3-4 days is cultivated at 20-25 DEG C, be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) seed of Oriental arborvitae, the tuber of dwarf lilyturf, saline cistanche, mulberries, Cordyceps sinensis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; By Cranberry, the as many again water making beating of ginger, filter cleaner, the raw material that gained material is not used with above-mentioned technique mixes, and big fire is boiled afterwards and liquid merges, and cooling, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 hours, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065975.7A CN104605399A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510065975.7A CN104605399A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd |
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| CN201510065975.7A Pending CN104605399A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856116A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Fermented fish bean curd capable of calming heart and soothing nerves and preparation method therefor |
| CN104855775A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Bone-strengthening fermented fish bean curd and preparation method therfor |
| CN104856054A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Fermented fish bean curd with sleep-aiding effect and preparation method therefor |
| CN104855746A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Glucose-lowering fermented fish bean curd and preparation method therefor |
| CN104856103A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Lung-moistening fermented fish bean curd and preparation method therefor |
| CN104905315A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Spleen-tonifying fish bean curd and preparation method thereof |
| CN104905316A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Fish bean curd with weight-reducing function and preparation method of fish bean curd |
| CN104905317A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | A high dietary fiber fermented fish tofu and a preparation method thereof |
| CN104905310A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Black garlic-sardine fermented bean curd and preparation method thereof |
| CN104905318A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Cold preventing fish fermented bean curd and a preparation method thereof |
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- 2015-02-09 CN CN201510065975.7A patent/CN104605399A/en active Pending
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856116A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Fermented fish bean curd capable of calming heart and soothing nerves and preparation method therefor |
| CN104855775A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Bone-strengthening fermented fish bean curd and preparation method therfor |
| CN104856054A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Fermented fish bean curd with sleep-aiding effect and preparation method therefor |
| CN104855746A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Glucose-lowering fermented fish bean curd and preparation method therefor |
| CN104856103A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Lung-moistening fermented fish bean curd and preparation method therefor |
| CN104905315A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Spleen-tonifying fish bean curd and preparation method thereof |
| CN104905316A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Fish bean curd with weight-reducing function and preparation method of fish bean curd |
| CN104905317A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | A high dietary fiber fermented fish tofu and a preparation method thereof |
| CN104905310A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Black garlic-sardine fermented bean curd and preparation method thereof |
| CN104905318A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Cold preventing fish fermented bean curd and a preparation method thereof |
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Application publication date: 20150513 |