CN104621629A - Fermented bean curd with fish capable of improving eyesight and preparation method thereof - Google Patents
Fermented bean curd with fish capable of improving eyesight and preparation method thereof Download PDFInfo
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- CN104621629A CN104621629A CN201510065897.0A CN201510065897A CN104621629A CN 104621629 A CN104621629 A CN 104621629A CN 201510065897 A CN201510065897 A CN 201510065897A CN 104621629 A CN104621629 A CN 104621629A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 230000004438 eyesight Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 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
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 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
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 7
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 7
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 7
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 244000297694 fish poison bean Species 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 241001149724 Cololabis adocetus Species 0.000 claims description 14
- 238000007599 discharging Methods 0.000 claims description 12
- 241000235395 Mucor Species 0.000 claims description 11
- 244000036905 Benincasa cerifera Species 0.000 claims description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 244000234609 Portulaca oleracea Species 0.000 claims description 6
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 6
- 239000012467 final product Substances 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
- 244000112814 pipewort Species 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 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
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 241000624562 Cololabis saira Species 0.000 abstract 1
- 240000009117 Eriocaulon cinereum Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 238000003754 machining Methods 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
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 238000002791 soaking 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a fermented bean curd with fish capable of improving eyesight. The fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of cololabis saira, 15-20 parts of tea leaves, 15-16 parts of aloe gel, 20-21 parts of soybean protein isolate, 4-5 parts of glucose, 10-14 parts of black soya bean, 6-8 parts of egg white, 4-5 parts of spinach powder, 20-22 parts of dragon fruit, 25-30 parts of pear, 10-11 parts of pickled chilli, 5-6 parts of ground pepper, 1-2 parts of sesame oil, 80-100 parts of yellow wine, 2-3 parts of glossy privet fruit, 2-3 parts of eriocaulon cinereum, 4-5 parts of raspberry, 3-4 parts of chrysanthemum, 2-3 parts of herba portulacae seed, a proper amount of a mold funli liquid, 25-30 parts of salt and 4-5 parts of a nutrient health liquid. The fish is mixed and soaked with tea in water, so that the fishy taste can be relieved; the viscidity of minced fillet prepared in the machining process can be enhanced by the added aloe gel; the fermented bean curd also has a sterilization effect; food spoilage is delayed; the fermented bean curd is fine and smooth in texture and strong in aroma; meanwhile, the fermented bean curd contains a plurality of Chinese herbal medicine components, and can play a role in improving eyesight after being frequently eaten.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of improving eyesight 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 improving eyesight 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 improving eyesight 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, black soya bean 10-11, egg white solution 6-8, spinach powder 4-5, dragon fruit 20-22, pear 25-30, bubble green pepper 10-11, pepper powder 5-6, sesame oil 1-2, Shaoxing rice wine 80-100, fruit of glossy privet 2-3, pipewort 2-3, raspberry 4-5, chrysanthemum 3-4, purslane seed 2-3, mucor bacterium liquid are appropriate, salt 25-30, 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.
The preparation method of described improving eyesight 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) black soya bean and sesame oil are mixed into pot, little fire fries rear discharging, pulverizes;
(3) by dragon fruit, the as many again water making beating of pear, filter cleaner, the big fire of gained juice is boiled, and obtains fruit syrup; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, egg white solution, spinach powder, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the 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, often spread one deck fish bean curd and sprinkle one deck salt, then pour fruit syrup into, pickle after 14-16 hour and take out;
(4) fruit of glossy privet, pipewort, raspberry, chrysanthemum, purslane seed are soaked 7-8 hour with Shaoxing rice wine sealing, filter cleaner, gained medicinal liquor and vinegar, steep green pepper, pepper powder is mixed into pot, rear discharging is boiled in big fire, 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 edible effect that can play improving eyesight, 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 improving eyesight 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, black soya bean 10, egg white solution 6, spinach powder 4, dragon fruit 20, pear 25, bubble green pepper 10, pepper powder 5, sesame oil 1, Shaoxing rice wine 80, the fruit of glossy privet 2, pipewort 2, raspberry 4, chrysanthemum 3, purslane seed 2, mucor bacterium liquid are appropriate, salt 25, 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 improving eyesight 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) black soya bean and sesame oil are mixed into pot, little fire fries rear discharging, pulverizes;
(3) by dragon fruit, the as many again water making beating of pear, filter cleaner, the big fire of gained juice is boiled, and obtains fruit syrup; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, egg white solution, spinach powder, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the 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, often spread one deck fish bean curd and sprinkle one deck salt, then pour fruit syrup into, pickle after 14-16 hour and take out;
(4) fruit of glossy privet, pipewort, raspberry, chrysanthemum, purslane seed are soaked 7-8 hour with Shaoxing rice wine sealing, filter cleaner, gained medicinal liquor and vinegar, steep green pepper, pepper powder is mixed into pot, rear discharging is boiled in big fire, 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. an improving eyesight 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, black soya bean 10-11, egg white solution 6-8, spinach powder 4-5, dragon fruit 20-22, pear 25-30, bubble green pepper 10-11, pepper powder 5-6, sesame oil 1-2, Shaoxing rice wine 80-100, fruit of glossy privet 2-3, pipewort 2-3, raspberry 4-5, chrysanthemum 3-4, purslane seed 2-3, mucor bacterium liquid are appropriate, salt 25-30, 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. the preparation method of improving eyesight 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) black soya bean and sesame oil are mixed into pot, little fire fries rear discharging, pulverizes;
(3) by dragon fruit, the as many again water making beating of pear, filter cleaner, the big fire of gained juice is boiled, and obtains fruit syrup; Step (1) the gained saury flesh of fish is sent into mixing and kneading machine, step (2) gained material, egg white solution, spinach powder, aloe gel, soybean protein isolate, glucose are added in Lei Kui limit, limit, beat discharging after 15-20 minute of bursting, the gruel of gained fish is poured in mould, leave standstill gas after 30-40 minute and steam 15-20 minute, then the 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, often spread one deck fish bean curd and sprinkle one deck salt, then pour fruit syrup into, pickle after 14-16 hour and take out;
(4) fruit of glossy privet, pipewort, raspberry, chrysanthemum, purslane seed are soaked 7-8 hour with Shaoxing rice wine sealing, filter cleaner, gained medicinal liquor and vinegar, steep green pepper, pepper powder is mixed into pot, rear discharging is boiled in big fire, 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 |
|---|---|---|---|
| CN201510065897.0A CN104621629A (en) | 2015-02-09 | 2015-02-09 | Fermented bean curd with fish capable of improving eyesight and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065897.0A CN104621629A (en) | 2015-02-09 | 2015-02-09 | Fermented bean curd with fish capable of improving eyesight and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621629A true CN104621629A (en) | 2015-05-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510065897.0A Pending CN104621629A (en) | 2015-02-09 | 2015-02-09 | Fermented bean curd with fish capable of improving eyesight and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104621629A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN102578486A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health-care salt black bean containing Chinese herbal formulations and production process thereof |
| CN103087961A (en) * | 2013-01-29 | 2013-05-08 | 华南理工大学 | Direct-vat-set (DVS) mildewed bean dreg starter as well as preparation method and application thereof |
| 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 |
-
2015
- 2015-02-09 CN CN201510065897.0A patent/CN104621629A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN102578486A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health-care salt black bean containing Chinese herbal formulations and production process thereof |
| CN103087961A (en) * | 2013-01-29 | 2013-05-08 | 华南理工大学 | Direct-vat-set (DVS) mildewed bean dreg starter as well as preparation method and application thereof |
| 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 |
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Application publication date: 20150520 |