CN105145864A - Preparation method of spicy dried bean curd - Google Patents

Preparation method of spicy dried bean curd Download PDF

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Publication number
CN105145864A
CN105145864A CN201510674883.9A CN201510674883A CN105145864A CN 105145864 A CN105145864 A CN 105145864A CN 201510674883 A CN201510674883 A CN 201510674883A CN 105145864 A CN105145864 A CN 105145864A
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China
Prior art keywords
weight
bean curd
dried bean
spicy
spice
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CN201510674883.9A
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Chinese (zh)
Inventor
崔玉苗
付文娟
宋恒祥
胡学民
刘转转
蒋延鑫
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香驰控股有限公司
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Priority to CN201510674883.9A priority Critical patent/CN105145864A/en
Publication of CN105145864A publication Critical patent/CN105145864A/en

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Abstract

The invention discloses a preparation method of a spicy dried bean curd. The method comprises the following steps: (1) chopping; (2) pulping; (3) marinating; (4) refrigerating and sizing; (5) stripping and slicing; (6) second marinating; (7) drying; (8) third marinating; and (9) packaging and sterilizing. By three marinating processes, the spicy dried bean curd is strong in spicy flavor. In the first marinating process, chilli oil, five-spice powder and a ground pepper seasoner are added during the material chopping period, so that the dried bean curd is pickled in advance, and the problem that the dried bean curd is difficult to pickle during the later marinating process after being molded is solved. The bean base is red and bright in color and luster due to marinating in advance, so that the spicy dried bean curd has a spicy flavor and a good five-spice flavor. In the second marinating process, the refrigerated dried bean curd is cut into slices, and is marinated in halogen soup at 80 DEG C for an hour, so that the dried bean curd is further pickled and baked. In the third marinating process, the surface of the dried bean curd is fully coated with spicy mixed materials, and is packaged and sterilized; the third marinating process is mainly used for increasing the flavor of the final product; and the taste slowly infiltrates into the dried bean curd in the later storage process, so that the spicy dried bean curd is rich in spicy taste.

Description

A kind of preparation method of spicy dried bean curd

Technical field

The invention belongs to food production processing technique field, be specifically related to a kind of preparation method of spicy dried bean curd.

Background technology

Dried bean curd is the traditional food be made up of soya bean, becomes one of food that people like because of the nutritional labeling containing a large amount of needed by human body.At present, the preparation method of dried bean curd mostly is traditional bubble beans, washes multiple links such as beans, defibrination, plasma burning, some slurry, compacting, and cost of labor is large, and produces a lot of waste water, disposes of sewage and causes cost to increase, also affect environment.And obtained dried bean curd elasticity is poor, lacks bite, mouthfeel is not good.

Existing spicy dried bean curd preparation method mainly later stage stew in soy sauce, spicy taste stew in soy sauce can not well be entered by the method, and flavor of hot is not enough, and preparation method link is more, and affects the mouthfeel of dried bean curd, and toughness, mouthfeel are not good.The present invention adds chilli oil and flavoring cutting in the process of mixing, and makes product tasty in advance, solves the problem of the tasty difficulty of dried bean curd shaping later stage stew in soy sauce.Stew in soy sauce makes the glow of beans base color and luster in advance, has flavor of hot and good spiced local flavor.

Summary of the invention

For the deficiencies in the prior art, the object of the present invention is to provide a kind of preparation method of spicy dried bean curd, the operation that dried bean curd makes can be reduced, effective control for product quality, obtained dried bean curd possesses the mouthfeel of distinctive bite and Q bullet, and adds chilli oil cutting in the process of mixing, tasty in advance, spicy is strong, bright.

For achieving the above object, the technical solution used in the present invention is: a kind of preparation method of spicy dried bean curd, comprises the following steps:

(1) cut and mix: soybean protein isolate and mixture of ice and water are put into cutmixer, first mix at a slow speed, then cut fast and mix to evenly without particle and smooth exquisiteness, cutting the time of mixing is 3-4min, and wall built-up powder spoon scrapes;

(2) slurrying: cut in the process of mixing, Zhan Ban limit, limit adds soybean oil and chilli oil, then making beating is even to emulsification fast, and the time is 2min;

(3) stew in soy sauce: add glutamine transaminage in the emulsion paste of step (2), cuts and mixes evenly, and then adds starch and cut and mix evenly, time is about 1min, add the flavorings such as monosodium glutamate, salt, sugar, five-spice powder, black pepper subsequently, cut fast and mix evenly, the time is 2min;

(4) refrigeration sizing: step (3) being cut the material mixed, to pour thickness in the crisper completing freshness protection package in advance into be 4cm, and surface repaves preservative film, puts into refrigerator and shapes;

(5) stripping and slicing: the material embryo after step (4) refrigeration sizing is placed to room temperature and carries out stripping and slicing;

(6) two road stew in soy sauces: the stripping and slicing of step (5) immersed in ready halogen soup, are warming up to 80 DEG C and carry out constant temperature boiling 1h by halogen soup;

(7) dry: two road stew in soy sauces complete, and are pulled out by sample, put into pallet and drain, be placed in 90 DEG C of baking ovens with pallet splendid attire sample and dry 1h, take out for subsequent use;

(8) three road stew in soy sauces: sample step (7) taken out, add spicy spice and stir, and carry out three road stew in soy sauces;

(9) packaging sterilizing: cooled by the sample of step (8), vacuum packaging also carries out high-temperature sterilization process.

Further, the soybean protein isolate in described step (1) is 100-120 weight portion, and frozen water is 550-700 weight portion; Chilli oil in described step (2) is 50-80 weight portion, and soybean oil is 8-10 weight portion; Glutamine transaminage in described step (3) is 1-2 weight portion, and starch is 20-25 weight portion, and monosodium glutamate is 2-3 weight portion, and salt is 3-5 weight portion, and sugar is 3-5 weight portion, and five-spice powder is 0.5-1 weight portion, and black pepper is 0.5-1 weight portion; Halogen soup in described step (6) is 1000-2000 weight portion; Spicy spice in described step (8) is 100-200 weight portion.Soybean protein isolate in step (1) is 100-120 weight portion, and frozen water is 550-650 weight portion, soybean protein isolate can be made to dissolve completely, fully mix with water, and the low temperature of frozen water can prevent glutamine transaminage sex change; Step (3) GLN transaminase is 1-2 weight portion, can ensure that itself and soybean protein isolate fully cross-linking reaction occur, thus obtains mouthfeel chewiness and softer dried bean curd; Add the starch that weight portion is 20-25, the denseness of dried bean curd can be increased and don't lose the taste of dried bean curd; Cut in the process of mixing at soybean protein isolate and add monosodium glutamate, salt, sugar, five-spice powder, black pepper, pot-stewed fowl in can shifting to an earlier date; In step (6), halogen soup is 1000-2000 weight portion, stripping and slicing can be immersed in completely in halogen soup, ensures the taste of stripping and slicing; Spicy spice in step (8) is 100-200 weight portion, ensures that dried bean curd has sufficient flavor of hot.

Further, the whole pulping process of described step (3) is cut and is mixed temperature and control below 15 DEG C.Control lower cutting and mix temperature, soybean protein isolate can be avoided high-temperature denatured, the mouthfeel bullet of final guarantee dried bean curd is crisp.

Further, in described step (4), refrigerator temperature is 0-4 DEG C, and shaping time is 8-12h.Glutamine transaminage and soybean protein isolate can be made fully cross-linking reaction to occur, obtain flexible and sharp and clear product.

Further, the stripping and slicing of described step (5) is specially the cuboid of 2*2*5cm or the sheet of 4*4*0.8cm.Be cut into the stripping and slicing of this shape, juice can be inhaled better during stew in soy sauce tasty, both can shorten the stew in soy sauce time, and improve the quality of products, facilitate again with aft-loaded airfoil, eat.

Further, the halogen soup batching of described step (6) comprises ginger, green onion, aniseed, dark soy sauce, light soy sauce, You Heshui.

Further, the spicy spice of described step (8) specifically comprises Korean style thick chilli sauce, chicken extract, chilli, numb green pepper, green onion ginger, water, salt, sugar etc.

Further, the temperature of described step (9) sterilization treatment is 121 DEG C, and the time is 20min.Carry out vacuum packaging after being cooled by dried bean curd, then carry out high-temperature sterilization process, the open date of dried bean curd can be extended, and conveniently deposit after packaging and eat at any time.

The invention has the beneficial effects as follows: the present invention adopts soybean protein isolate to make dried bean curd, decrease the operation that traditional dried bean curd makes, whole manufacturing process is without the need to passing through bubble beans, washing the processes such as beans, defibrination, plasma burning, some slurry, compacting, avoid generation and the discharge of waste water, save resource, reduce cost; Cut in the process of mixing at soybean protein isolate and add chilli oil, five-spice powder, black pepper, pot-stewed fowl in can shifting to an earlier date, add chilli oil and make dried bean curd have flavor of hot, interpolation five-spice powder and black pepper make dried bean curd have good spiced local flavor, give off a strong fragrance; Soybean protein isolate is cut in the process of mixing and is added glutamine transaminage, soybean protein isolate and glutamine transaminage generation cross-linking reaction, and can obtain the dried bean curd of mouthfeel chewiness, in stew in soy sauce process, dried bean curd fully can inhale juice, keeps the mouthfeel that dried bean curd is dense.Cut to mix and all carry out in cutmixer, can ensure that each composition can mix, be conducive to obtaining the uniform dried bean curd of mouthfeel.

Adopt the dried bean curd that the present invention makes, adopt three road stew in soy sauces, flavor of hot is strong.First stew in soy sauce, cuts at material and mixes period and add chilli oil and five-spice powder, pepper powder flavoring, make dried bean curd tasty in advance, solve the problem of dried bean curd shaping later stage stew in soy sauce tasty difficulty.Stew in soy sauce makes the glow of beans base color and luster in advance, has flavor of hot and good spiced local flavor.Second stew in soy sauce, by the dried bean curd section after refrigeration, 80 DEG C of halogen soup stew in soy sauce 1h, make dried bean curd tasty further, then smoke.3rd road stew in soy sauce, is also referred to as spice, is mixed by the dried bean curd be baked with spicy spice, make dried bean curd surface wrap up in completely spicy spice, then pack, sterilizing, 3rd road halogen mainly increases final products local flavor, and in the process of later stage storage, taste slowly infiltrates, and spicy is strong.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further detail.

Embodiment 1

The preparation method of a kind of spicy dried bean curd of the present invention, comprises the following steps:

(1) slurrying: 100 parts by weight of soybean protein isolates and 550 weight portion mixture of ice and water are put into cutmixer, first mixes at a slow speed, then cuts fast and mix to evenly without particle and smooth exquisiteness, and cutting the time of mixing is 3-4min, and wall built-up powder spoon scrapes;

(2) cut and mix: cut in the process of mixing, Zhan Ban limit, limit adds the soybean oil of 8 weight portions and the chilli oil of 50 weight portions, then making beating is even to emulsification fast, the time is 2min;

(3) stew in soy sauce: the glutamine transaminage adding 1 weight portion in the emulsion paste of step (2), cut and mix evenly, and then the starch adding 20 weight portions is cut and is mixed evenly, time is about 1min, add the monosodium glutamate of 2 weight portions, the salt of 2 weight portions, the flavoring such as sugar, the five-spice powder of 0.5 weight portion, the black pepper of 0.5 weight portion of 3 weight portions subsequently again, cut fast and mix evenly, the time is 2min;

(4) refrigeration sizing: step (3) is cut the material mixed and pour into and complete in the crisper of freshness protection package in advance, thickness is about 4cm, and surface repaves preservative film, puts into refrigerator and shapes, keeps temperature to be 0 DEG C of sizing 8h;

(5) stripping and slicing: the material embryo after step (4) refrigeration sizing is placed to room temperature and carries out stripping and slicing;

(6) two road stew in soy sauces: the stripping and slicing of step (5) is immersed in the halogen soup of ready 1000 weight portions, halogen soup is warming up to 80 DEG C and carries out constant temperature boiling 1h; Thermophilic digestion, makes glutamine transaminage lose activity, and terminates the further reaction of glutamine transaminage and soybean protein isolate;

(7) dry: two road stew in soy sauces complete, and are pulled out by sample, put into pallet and drain, be placed in 90 DEG C of baking ovens baking 1h with pallet splendid attire sample, treat that sample surfaces has the sensation of contraction, after having the sensation of oarsman with the corner angle that hand touches cuboid, take out for subsequent use;

(8) three road stew in soy sauces: sample step (7) taken out, add the spicy spice of 100 weight portions, carry out three road stew in soy sauces;

(9) pack: cooled by the sample of step (8), vacuum packaging also carries out sterilization treatment, and the temperature of sterilization treatment is 121 DEG C, and the time is 20min, and sterilization pressure is 0.18-0.25MPa.

Embodiment 2

The preparation method of the spicy dried bean curd of the present embodiment is substantially the same manner as Example 1, and its difference is: the soybean protein isolate in step (1) is 120 weight portions, and mixture of ice and water is 700 weight portions; Soybean oil in step (2) is 10 weight portions, and chilli oil is 80 weight portions; Glutamine transaminage in step (3) is 2 weight portions, and starch is 25 weight portions, monosodium glutamate is 3 weight portions, salt is 5 weight portions, five-spice powder is 1 weight portion, black pepper is 1 weight portion; The temperature of step (4) refrigeration sizing is 4 DEG C, sizing 12h; In step (6), halogen soup is 2000 weight portions; In step (8), spicy spice is 200 weight portions.

Embodiment 3

The preparation method of the spicy dried bean curd of the present embodiment is substantially the same manner as Example 1, and its difference is: the soybean protein isolate in step (1) is 110 weight portions, and mixture of ice and water is 600 weight portions; Soybean oil in step (2) is 9 weight portions, and chilli oil is 65 weight portions; Glutamine transaminage in step (3) is 1.5 weight portions, and starch is 22.5 weight portions, monosodium glutamate is 4 weight portions, salt is 4 weight portions, five-spice powder is 0.75 weight portion, black pepper is 0.75 weight portion; The temperature of step (4) refrigeration sizing is 2 DEG C, sizing 10h; In step (6), halogen soup is 1500 weight portions; In step (8), spicy spice is 150 weight portions.

The foregoing is only preferred embodiment of the present invention, is not the restriction to invention.The change that those of ordinary skill in the art makes in essential scope of the present invention, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.

Claims (10)

1. a preparation method for spicy dried bean curd, comprises the following steps:
(1) cut and mix: soybean protein isolate and mixture of ice and water are put into cutmixer, first mix at a slow speed, then cut fast and mix to evenly without particle and smooth exquisiteness, cutting the time of mixing is 3-4min, and wall built-up powder spoon scrapes;
(2) slurrying: cut in the process of mixing, Zhan Ban limit, limit adds soybean oil and chilli oil, then making beating is even to emulsification fast, and the time is 2min;
(3) stew in soy sauce: add glutamine transaminage in the emulsion paste of step (2), cuts and mixes evenly, and then adds starch and cut and mix evenly, time is about 1min, add monosodium glutamate, salt, sugar, five-spice powder, black pepper flavoring subsequently, cut fast and mix evenly, the time is 2min;
(4) refrigeration sizing: step (3) being cut the material mixed, to pour thickness in the crisper completing freshness protection package in advance into be 4cm, and surface repaves preservative film, puts into refrigerator and shapes;
(5) stripping and slicing: the material embryo after step (4) refrigeration sizing is placed to room temperature and carries out stripping and slicing;
Two road stew in soy sauces: the stripping and slicing of step (5) immersed in ready halogen soup, are warming up to 80 DEG C and carry out constant temperature boiling 1h by halogen soup;
(7) dry: two road stew in soy sauces complete, and are pulled out by sample, put into pallet and drain, be placed in 90 DEG C of baking ovens with pallet splendid attire sample and dry 1h, take out for subsequent use;
(8) three road stew in soy sauces: sample step (7) taken out, add spicy spice and stir, and carry out three road stew in soy sauces;
(9) packaging sterilizing: cooled by the sample of step (8), vacuum packaging also carries out high-temperature sterilization process.
2. the preparation method of spicy dried bean curd according to claim 1, wherein, the soybean protein isolate in described step (1) is 100-120 weight portion, and mixture of ice and water is 550-700 weight portion; Soybean oil in described step (2) is 8-10 weight portion, and chilli oil is 50-80 weight portion; Glutamine transaminage in described step (3) is 1-2 weight portion, and starch is 20-25 weight portion, and monosodium glutamate is 2-3 weight portion, and salt is 1-3 weight portion, and sugar is 3-5 weight portion, and five-spice powder is 0.5-1 weight portion, and black pepper is 0.5-1 weight portion; Halogen soup in described step (6) is 1000-2000 weight portion; Spicy spice in described step (8) is 100-200 weight portion.
3. the preparation method of spicy dried bean curd according to claim 1 and 2, is characterized in that: cut in the whole pulping process of described step (3) and mix temperature and control below 15 DEG C.
4. the preparation method of spicy dried bean curd according to claim 1 and 2, is characterized in that: in described step (4), refrigerated storage temperature is 0-4 DEG C, and shaping time is 8-12h.
5. the preparation method of spicy dried bean curd according to claim 1 and 2, is characterized in that: the stripping and slicing of described step (5) is specially the cuboid of 2*2*5cm or the sheet of 4*4*0.8cm.
6. the preparation method of spicy dried bean curd according to claim 1 and 2, is characterized in that: the temperature of described step (9) sterilization treatment is 121 DEG C, and the time is 20min.
7. the preparation method of spicy dried bean curd according to claim 6, is characterized in that: the pressure of described step (9) sterilization treatment is 0.18-0.25Mpa.
8. the preparation method of spicy dried bean curd according to claim 1 and 2, it is characterized in that: the spicy spice of described step (8) comprises following component: soybean oil 40-50 weight portion, green onion 10-20 weight portion, ginger 10-20 weight portion, chilli 30-40 weight portion, fiber crops green pepper 10-20 weight portion, red 9920-30 weight portion, Korean style thick chilli sauce 100-120 weight portion, chicken extract 10-20 weight portion, oyster sauce 10-20 weight portion, salt 3-5 weight portion, white granulated sugar 3-5 weight portion, starch 5-10 weight portion, water 800-1000 weight portion.
9. the preparation method of spicy dried bean curd according to claim 8 is characterized in that: the preparation method of the spicy spice of described step (8) comprises the following steps:
(1) required flavoring, Korean style thick chilli sauce, red 99, white granulated sugar and water-starch is prepared;
(2) put into soybean oil in frying pan, under enter numb green pepper, chilli, green onion, the quick-fried perfume (or spice) of ginger;
(3) red 99, Korean style thick chilli sauce, white granulated sugar frying 1-2min is added;
(4) add chicken extract, oil consumption, water and salt, stir while boil and boil 15-20min;
(5) put into water-starch, increase the concentration of spicy spice, boil, Guan Huo.
10. a halogen soup batching, specifically comprise following component: soybean oil 70-90 weight portion, green onion 70-90 weight portion, ginger 30-40 weight portion, chilli 20-30 weight portion, anistree 3-5 weight portion, fiber crops green pepper 4-6 weight portion, Chinese prickly ash 5-8 weight portion, fennel seeds 2-3 weight portion, cumin 2-3 weight portion, five-spice powder 2-3 weight portion, white pepper powder 2-4 weight portion, dark soy sauce 100-110 weight portion, light soy sauce 90-100 weight portion, white granulated sugar 30-40 weight portion, salt 90-100 weight portion, monosodium glutamate 15-30 weight portion, water 5000-6000 weight portion.
CN201510674883.9A 2015-10-19 2015-10-19 Preparation method of spicy dried bean curd CN105145864A (en)

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Cited By (14)

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Publication number Priority date Publication date Assignee Title
CN105685253A (en) * 2016-02-03 2016-06-22 湖南省华文食品有限公司 Method for enhancing texture profile of dried tofu
CN106561834A (en) * 2016-09-22 2017-04-19 金仁元 Dried-crisp flavor bean curd thin sheets
CN106578114A (en) * 2016-09-22 2017-04-26 金仁元 Flavor frozen dried beancurd
CN106578130A (en) * 2016-12-20 2017-04-26 吉林福瑞德食品有限公司 Preparation method of ginseng dried bean curds
CN106578129A (en) * 2016-12-20 2017-04-26 吉林福瑞德食品有限公司 Preparation method of tricholoma matsutake dried bean curd
CN106615206A (en) * 2016-12-29 2017-05-10 重庆凰巢实业有限公司 Fish-flavor dried tofu and preparation method thereof
CN106615205A (en) * 2016-12-29 2017-05-10 重庆凰巢实业有限公司 Dried bean curds and preparation method thereof, as well as dried bean curds with tomato taste
CN106616814A (en) * 2017-01-20 2017-05-10 郑州雪麦龙食品香料有限公司 Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods
CN106665881A (en) * 2016-12-29 2017-05-17 重庆凰巢实业有限公司 Soybean protein dried tofu and manufacture method thereof
CN106720434A (en) * 2016-12-20 2017-05-31 吉林福瑞德食品有限公司 A kind of preparation method of compound edible mushroom dried bean curd
CN106720443A (en) * 2016-12-29 2017-05-31 重庆凰巢实业有限公司 A kind of dried bean curd and its processing method
CN106889197A (en) * 2016-12-31 2017-06-27 安徽省百益食品有限公司 A kind of preparation method of spiced dried beancurd
CN106954681A (en) * 2017-04-21 2017-07-18 贵州健素食品科技有限公司 The processing technology of walnut dried bean curd
CN107439704A (en) * 2017-09-12 2017-12-08 山东禹王生态食业有限公司 One kind exempts from stew in soy sauce thickness dried bean curd and preparation method thereof

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685253A (en) * 2016-02-03 2016-06-22 湖南省华文食品有限公司 Method for enhancing texture profile of dried tofu
CN106578114A (en) * 2016-09-22 2017-04-26 金仁元 Flavor frozen dried beancurd
CN106561834A (en) * 2016-09-22 2017-04-19 金仁元 Dried-crisp flavor bean curd thin sheets
CN106578130A (en) * 2016-12-20 2017-04-26 吉林福瑞德食品有限公司 Preparation method of ginseng dried bean curds
CN106578129A (en) * 2016-12-20 2017-04-26 吉林福瑞德食品有限公司 Preparation method of tricholoma matsutake dried bean curd
CN106720434A (en) * 2016-12-20 2017-05-31 吉林福瑞德食品有限公司 A kind of preparation method of compound edible mushroom dried bean curd
CN106615205A (en) * 2016-12-29 2017-05-10 重庆凰巢实业有限公司 Dried bean curds and preparation method thereof, as well as dried bean curds with tomato taste
CN106615206A (en) * 2016-12-29 2017-05-10 重庆凰巢实业有限公司 Fish-flavor dried tofu and preparation method thereof
CN106665881A (en) * 2016-12-29 2017-05-17 重庆凰巢实业有限公司 Soybean protein dried tofu and manufacture method thereof
CN106720443A (en) * 2016-12-29 2017-05-31 重庆凰巢实业有限公司 A kind of dried bean curd and its processing method
CN106889197A (en) * 2016-12-31 2017-06-27 安徽省百益食品有限公司 A kind of preparation method of spiced dried beancurd
CN106616814A (en) * 2017-01-20 2017-05-10 郑州雪麦龙食品香料有限公司 Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods
CN106954681A (en) * 2017-04-21 2017-07-18 贵州健素食品科技有限公司 The processing technology of walnut dried bean curd
CN107439704A (en) * 2017-09-12 2017-12-08 山东禹王生态食业有限公司 One kind exempts from stew in soy sauce thickness dried bean curd and preparation method thereof

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