CN104605407A - Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd - Google Patents
Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd Download PDFInfo
- Publication number
- CN104605407A CN104605407A CN201510065953.0A CN201510065953A CN104605407A CN 104605407 A CN104605407 A CN 104605407A CN 201510065953 A CN201510065953 A CN 201510065953A CN 104605407 A CN104605407 A CN 104605407A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- bean curd
- gained
- fermented bean
- 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
Links
- 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
- 230000032683 aging Effects 0.000 title abstract 3
- 241001149724 Cololabis adocetus Species 0.000 claims abstract description 15
- 239000007788 liquid Substances 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 16
- 244000297694 fish poison bean Species 0.000 claims description 13
- 230000002605 anti-dotal effect Effects 0.000 claims description 10
- 244000036905 Benincasa cerifera Species 0.000 claims description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 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
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 244000106835 Bindesalat Species 0.000 claims description 6
- 235000000318 Bindesalat Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000000706 filtrate Substances 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
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 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
- 230000009172 bursting Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 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
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 241000405414 Rehmannia Species 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 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
- 235000015277 pork Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 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
- 229910052799 carbon Inorganic materials 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
Abstract
The invention provides a fish fermented bean curd capable of resisting ageing and a preparation method of the fish fermented bean curd. The fish fermented bean curd is prepared from the following raw materials in parts by weight: 200-230 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, 2-3 parts of agaric, 4-5 parts of lettuce, 4-5 parts of chili leaves, 14-15 parts of millet, 4-5 parts of salted duck egg yolk, 8-9 parts of raisins, 2-3 parts of ant powder, 90-100 parts of pork chop soup, 20-22 parts of soybean sauce, 2-3 parts of pseudo-ginsengs, 4-5 parts of acanthopanax, 4-5 parts of cortex lycii radices, 2-3 parts of cistanche, 5-5.5 parts of prepared rehmannia rhizome, 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 resisting ageing when being usually eaten.
Description
Technical field
The invention belongs to food processing technology field, particularly relating to one can antidotal 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 one can antidotal fish fermented bean curd and preparation method thereof, and the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
One can antidotal fish fermented bean curd, it is characterized in that being made up of the raw material of following weight portion:
Saury 200-230, tealeaves 15-20, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, auricularia auriculajudae 2-3, romaine lettuce 4-5, capsicum leaf 4-5, glutinous millet 14-15, Salted duck egg yellow 4-5, raisins 8-9, ant powder 2-3, rib soup 90-100, soy sauce 20-22, pseudo-ginseng 2-3, wilsonii 4-5, root bark of Chinese wolf-berry 4-5, saline cistanche 2-3, cultivated land 5-5.5, mucor bacterium liquid are appropriate, nourishing health care liquid 4-5;
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.
Described can the preparation method of antidotal fish fermented bean curd, it 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) by auricularia auriculajudae, romaine lettuce, the as many again water making beating of capsicum leaf, filter cleaner, gained filtrate and glutinous millet are mixed into pot, boil rear discharging dry;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, Salted duck egg Huang, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with raisins 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, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) pseudo-ginseng, wilsonii, the root bark of Chinese wolf-berry, saline cistanche, cultivated land are added rib soup, the little fiery infusion 30-40 minute of soy sauce, filter cleaner, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, 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, containing multiple medicinal herb components in the present invention simultaneously, often eat and can play antidotal effect, 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
One can antidotal fish fermented bean curd, it 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, auricularia auriculajudae 2, romaine lettuce 4, capsicum leaf 4, glutinous millet 14, Salted duck egg Huang 4, raisins 8, ant powder 2, rib soup 90, soy sauce 20, pseudo-ginseng 2, wilsonii 4, the root bark of Chinese wolf-berry 4, saline cistanche 2, cultivated land 5, 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.
Described can the preparation method of antidotal fish fermented bean curd, comprise 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) by auricularia auriculajudae, romaine lettuce, the as many again water making beating of capsicum leaf, filter cleaner, gained filtrate and glutinous millet are mixed into pot, boil rear discharging dry;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, Salted duck egg Huang, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with raisins 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, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) pseudo-ginseng, wilsonii, the root bark of Chinese wolf-berry, saline cistanche, cultivated land are added rib soup, the little fiery infusion 30-40 minute of soy sauce, filter cleaner, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Claims (2)
1. can an antidotal fish fermented bean curd, it is characterized in that being made up of the raw material of following weight portion:
Saury 200-230, tealeaves 15-20, aloe gel 1:1 5-16, soybean protein isolate 20-21, glucose 4-5, auricularia auriculajudae 2-3, romaine lettuce 4-5, capsicum leaf 4-5, glutinous millet 14-15, Salted duck egg yellow 4-5, raisins 8-9, ant powder 2-3, rib soup 90-100, soy sauce 20-22, pseudo-ginseng 2-3, wilsonii 4-5, root bark of Chinese wolf-berry 4-5, saline cistanche 2-3, cultivated land 5-5.5, mucor bacterium liquid are appropriate, nourishing health care liquid 4-5;
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. according to claim 1 can the preparation method of antidotal fish fermented bean curd, it 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) by auricularia auriculajudae, romaine lettuce, the as many again water making beating of capsicum leaf, filter cleaner, gained filtrate and glutinous millet are mixed into pot, boil rear discharging dry;
(3) step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, Salted duck egg Huang, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, gained fish rotten mixing with raisins 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, to be laid in altar after long for the fish bean curd surface Mucor mycelia had is rubbed with the hands in altar, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) pseudo-ginseng, wilsonii, the root bark of Chinese wolf-berry, saline cistanche, cultivated land are added rib soup, the little fiery infusion 30-40 minute of soy sauce, filter cleaner, the raw material that gained filtrate and above-mentioned technique are not used mixes to be mixed thoroughly, obtains thick gravy;
(5) step (3) gained material is loaded in vial, add thick gravy, continue fermentation 3 months, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065953.0A CN104605407A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065953.0A CN104605407A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605407A true CN104605407A (en) | 2015-05-13 |
Family
ID=53140284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510065953.0A Pending CN104605407A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605407A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262897A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of hawthorn fermented bean curd |
| CN103431059A (en) * | 2013-08-20 | 2013-12-11 | 刘三保 | Polygonum cuspidatum flavored fermented bean curd |
-
2015
- 2015-02-09 CN CN201510065953.0A patent/CN104605407A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262897A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Preparation method of hawthorn fermented bean curd |
| CN103431059A (en) * | 2013-08-20 | 2013-12-11 | 刘三保 | Polygonum cuspidatum flavored fermented bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104605399A (en) | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd | |
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN104305095A (en) | Sturgeon hotpot bottom material and preparation method thereof | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN105475944A (en) | Method for preparing bagged sheep bone soup powder | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| CN104621628A (en) | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd | |
| CN104605407A (en) | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd | |
| CN105380234A (en) | Oyster mushroom beef paste and preparation method thereof | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN104621617A (en) | Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd | |
| KR20120134606A (en) | Soybean paste and manufacturing method thereof | |
| CN104621615A (en) | Fish-fermented bean curd containing black-bone chicken and having effect of nourishing liver and preparation method of fish-fermented bean curd | |
| CN104905318A (en) | Cold preventing fish fermented bean curd and a preparation method thereof | |
| CN104621630A (en) | Fermented semen sesami nigrum fish curd and preparation method thereof | |
| CN106418176A (en) | Pumpkin seed oil instant sliced noodles | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN104621627A (en) | Fermented fish curd capable of whitening and beautifying and preparation method of fermented fish curd | |
| CN105053240A (en) | Production technology of smoked Chinese yam | |
| CN104886630A (en) | Savory and spicy chicken cutlet and preparation method thereof | |
| CN104905316A (en) | Fish bean curd with weight-reducing function and preparation method of fish bean curd | |
| CN104509813A (en) | Manufacturing method of pickled cucumber product | |
| CN104905315A (en) | Spleen-tonifying fish bean curd and preparation method thereof | |
| CN104905310A (en) | Black garlic-sardine fermented bean curd 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150513 |