CN104687102A - Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof - Google Patents
Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof Download PDFInfo
- Publication number
- CN104687102A CN104687102A CN201510065829.4A CN201510065829A CN104687102A CN 104687102 A CN104687102 A CN 104687102A CN 201510065829 A CN201510065829 A CN 201510065829A CN 104687102 A CN104687102 A CN 104687102A
- 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.)
- Withdrawn
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 28
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 241001149724 Cololabis adocetus Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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
- 239000000499 gel Substances 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 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
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 244000113428 Sonchus oleraceus Species 0.000 claims abstract description 7
- 235000006745 Sonchus oleraceus Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 229940109850 royal jelly Drugs 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 22
- 244000297694 fish poison bean Species 0.000 claims description 13
- 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
- 239000000843 powder Substances 0.000 claims description 9
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000001035 drying Methods 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
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 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
- 241000238557 Decapoda Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris 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
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000012015 potatoes Nutrition 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
- 230000000694 effects Effects 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 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
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000017276 Salvia Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000008935 nutritious 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
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- 241000411851 herbal medicine Species 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
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 discloses a fish fermented bean curd capable of preventing high blood pressure and a preparation method thereof. The fish fermented bean curd is characterized by being prepared from the following raw materials in parts by weight: 220-230 parts of saury, 15-16 parts of tea leaves, 16-17 parts of aloe gel, 22-25 parts of soybean protein isolate, 5-6 parts of glucose, 8-9 parts of potato, 4-5 parts of germinated brown rice, 5-6 parts of crab spawn, 5-6 parts of sonchus oleraceus l, 4-5 parts of kelp, 3-4 parts of dried small shrimps, 5-6 parts of tomato sauce, 2-3 parts of lyophilized royal jelly, 15-20 parts of fermented soybean milk, 3-4 parts of folium mori, 4-5 parts of the root of kudzu vine, 6-7 parts of wolfberry fruit, 3-4 parts of the root of red-rooted salvia, 2-3 parts of cortex albiziae, a proper amount of mucor bacteria liquid and 4-5 parts of nutritious and health liquid. According to the invention, fish is mixed with tea leaves, and then is soaked by adding water so as to relieve the fishy taste; the added aloe gel can reinforce the stickiness of the prepared minced fish in the processing process, also has a sterilization effect, and can slow down the food spoilage; the fish fermented bean curd is fine in texture, and is aromatic in flavor; the fish is rich in magnesium element, and can prevent high blood pressure when being matched with traditional Chinese medicine provided by the invention.
Description
Technical field
The invention belongs to food processing technology field, fish fermented bean curd particularly relating to a kind of preventing hypertension 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
Fish fermented bean curd that the object of this invention is to provide a kind of preventing hypertension 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 fish fermented bean curd for preventing hypertension, is characterized in that being made up of the raw material of following weight portion:
Saury 220-230, tealeaves 15-16, aloe gel 1:1 6-17, soybean protein isolate 22-25, glucose 5-6, potato 8-9, sprouted unpolished rice 4-5, crab oil 5-6, sonchus oleraceus 5-6, sea-tangle 4-5, dried small shrimp powder 3-4, catsup 5-6, royal jelly freeze-dried powder 2-3, fermented bean drink 15-20, mulberry leaf 3-4, root of kudzu vine 4-5, fruit of Chinese wolfberry 6-7, red sage root 3-4, cortex albiziae 2-3, 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.
The preparation method of the fish fermented bean curd of described preventing hypertension, 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 peeling potatoes, stripping and slicing, be mixed into pot with sprouted unpolished rice, add the clear water of a times, boil rear discharging dry, gained material is broken into mud, pulverize after drying;
(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, crab oil 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, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) mulberry leaf, the root of kudzu vine, the fruit of Chinese wolfberry, the red sage root, cortex albiziae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Sonchus oleraceus, sea-tangle are added 3-4 water making beating doubly, filter cleaner, and the raw material that gained filtrate is not used with above-mentioned technique mixes, and little fire boils, and gained material and liquid merge, and cooling, 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, contain abundant magnesium elements in the flesh of fish simultaneously, Chinese herbal medicine in collocation the present invention can play the effect of preventing hypertension, 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 fish fermented bean curd for preventing hypertension, is characterized in that being made up of the raw material of following weight portion (kilogram): saury 220, tealeaves 15, aloe gel 1:1 6, soybean protein isolate 22, glucose 5, potato 8, sprouted unpolished rice 4, crab oil 5, sonchus oleraceus 5, sea-tangle 4, dried small shrimp powder 3, catsup 5, royal jelly freeze-dried powder 2, fermented bean drink 15, mulberry leaf 3, the root of kudzu vine 4, the fruit of Chinese wolfberry 6, the red sage root 3, cortex albiziae 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 the fish fermented bean curd of described preventing hypertension, 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) by peeling potatoes, stripping and slicing, be mixed into pot with sprouted unpolished rice, add the clear water of a times, boil rear discharging dry, gained material is broken into mud, pulverize after drying;
(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, crab oil 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, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(4) mulberry leaf, the root of kudzu vine, the fruit of Chinese wolfberry, the red sage root, cortex albiziae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Sonchus oleraceus, sea-tangle are added 3-4 water making beating doubly, filter cleaner, and the raw material that gained filtrate is not used with above-mentioned technique mixes, and little fire boils, and gained material and liquid merge, and cooling, 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. a fish fermented bean curd for preventing hypertension, is characterized in that being made up of the raw material of following weight portion:
Saury 220-230, tealeaves 15-16, aloe gel 1:1 6-17, soybean protein isolate 22-25, glucose 5-6, potato 8-9, sprouted unpolished rice 4-5, crab oil 5-6, sonchus oleraceus 5-6, sea-tangle 4-5, dried small shrimp powder 3-4, catsup 5-6, royal jelly freeze-dried powder 2-3, fermented bean drink 15-20, mulberry leaf 3-4, root of kudzu vine 4-5, fruit of Chinese wolfberry 6-7, red sage root 3-4, cortex albiziae 2-3, 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. the preparation method of the fish fermented bean curd of preventing hypertension according to claim 1, is characterized in that comprising the following steps:
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;
By peeling potatoes, stripping and slicing, be mixed into pot with sprouted unpolished rice, add the clear water of a times, boil rear discharging dry, gained material is broken into mud, pulverize after drying;
(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, crab oil 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, add the salt solution of appropriate 18-20%, pickle after 14-16 hour and take out;
(3) mulberry leaf, the root of kudzu vine, the fruit of Chinese wolfberry, the red sage root, cortex albiziae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Sonchus oleraceus, sea-tangle are added 3-4 water making beating doubly, filter cleaner, and the raw material that gained filtrate is not used with above-mentioned technique mixes, and little fire boils, and gained material and liquid merge, and cooling, obtains thick gravy;
(4) 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 |
|---|---|---|---|
| CN201510065829.4A CN104687102A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065829.4A CN104687102A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687102A true CN104687102A (en) | 2015-06-10 |
Family
ID=53334993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510065829.4A Withdrawn CN104687102A (en) | 2015-02-09 | 2015-02-09 | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687102A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133819A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Preserved beancurd meat paste manufacturing method |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262906A (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 fermented bean curd with fructus lycii |
| CN103583647A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit with fermented bean curd and fishskin and biscuit preparation method |
-
2015
- 2015-02-09 CN CN201510065829.4A patent/CN104687102A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133819A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Preserved beancurd meat paste manufacturing method |
| CN102551102A (en) * | 2011-12-10 | 2012-07-11 | 三峡大学 | Method for preparing preserved bean curd with fishbone |
| CN103262906A (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 fermented bean curd with fructus lycii |
| CN103583647A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit with fermented bean curd and fishskin and biscuit preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960641B (en) | A kind of nut beef paste and preparation method thereof | |
| CN104605399A (en) | Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd | |
| CN102090668A (en) | Nutritional dried squids and processing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103976344B (en) | A kind of duck blood tartar sauce and preparation method thereof | |
| CN106213251A (en) | The compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| CN104957664A (en) | Fish gel and preparation method thereof | |
| CN104621628A (en) | Fish-fermented bean curd with brown sugar and preparation method of fish-fermented bean curd | |
| CN104757493A (en) | Method for processing pickled lotus root slices | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN108719934A (en) | Chicken extract sauce starter making method, chicken extract sauce brewing method and the soy sauce made by the brewing method | |
| CN104621617A (en) | Fermented fish curd capable of lowering cholesterol and preparation method of fermented fish curd | |
| CN104605407A (en) | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd | |
| CN103931697B (en) | One boar blood shrimp cake and preparation method thereof | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation 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 | |
| CN104621630A (en) | Fermented semen sesami nigrum fish curd and preparation method thereof | |
| CN104905318A (en) | Cold preventing fish fermented bean curd and a preparation method thereof | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN106473007A (en) | A kind of acid soup mutton chaffy dish and preparation method thereof | |
| CN104757126A (en) | Spicy and hot stinky tofu and preparing method thereof | |
| CN104687102A (en) | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof | |
| CN104489576A (en) | Making method of sauced sliced lotus roots | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150610 |
|
| WW01 | Invention patent application withdrawn after publication |