CN105230801A - Producing method of eight-ingredient dried bean curd - Google Patents
Producing method of eight-ingredient dried bean curd Download PDFInfo
- Publication number
- CN105230801A CN105230801A CN201510655798.8A CN201510655798A CN105230801A CN 105230801 A CN105230801 A CN 105230801A CN 201510655798 A CN201510655798 A CN 201510655798A CN 105230801 A CN105230801 A CN 105230801A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- dried bean
- treasures
- mold box
- certain special
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a producing method of eight-ingredient dried bean curd, wherein the production method includes the following processes: raw material acquisition, grain-sized dicing, seasoning, mold loading, high-temperature steam cooking, demoulding segmentation, material mixing, bagging, mouth sealing, sterilization, water blowing, box packing, inspection, and warehousing. In the raw material acquisition process, dried bean curd is acquired as a raw material. The seasoning process includes the following steps: 1) decocting spice water; and 2) preparing ingredients, preparing a seasoner by using the spice water, adding the seasoner in the dried bean curd diced into grains in the grain-sized dicing process, and stirring evenly. In the mold loading process, the seasoned dried bean curd grains are metered, then poured in a mold box and laid flatly, the pressure intensity of 500 kPa-2000 kPa is applied in the mold box, a cover of the mold box covers, and the pressure intensity is kept by using the cover of the mold box. In the high-temperature steam cooking process, the mold box loaded with the dried bean curd grains is sent into a high-temperature sterilization kettle and is steam-cooked, the steam cooking temperature is 85-120 DEG C, and the steam cooking time is 15-55 minutes; and after the steam cooking is finished, the mold box is cooled in the high-temperature sterilization kettle, and is discharged out of the kettle after being cooled to 45-55 DEG C.
Description
Technical field
The invention belongs to dried bean curd Manufacturing Techniques field, be specifically related to a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method.
Background technology
As shown in Figure 1, be the fabrication processing figure of existing a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd.Existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method comprises following operation: feedstock capture → pelletizing → drift alkali → stew in soy sauce → scoop squeezing, upper squeezing → take off cloth, lower squeezing cooling → stripping and slicing → oil vacuole → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in; Wherein, stripping and slicing and oil vacuole two procedures also can adopt slitting and fried two procedures to substitute.
Wherein, in feedstock capture operation, produce eight treasures (choice ingredients of certain special dishes) and do raw materials used for make through soya bean defibrination the dried bean curd suppressed after bean curd; Require fresh free from extraneous odour, moisture 52% ± 3%.
In pelletizing operation, by minimum for the raw material graininess being cut into soya bean size, the maximum bulk being cut into 2.5cm × 2.5cm.
In drift alkali operation, controlling alkali (food-grade sodium carbonate) water concentration is 0.8-1.0%, boil rear pass fire, add the raw material that cutting is good, constantly stir, unintelligible to dried bean curd surface woven design, when touching up skating, pull out in time, drain buck and put into clear water rinsing and be about 2-3 minute, after being drained the water by the raw material after rinsing, drop into stew in soy sauce in pot.
In stew in soy sauce operation, first boil spices bag and obtain bittern, then the raw material after drift alkali is added in bittern, add soy sauce and boil while stir, make raw material paint evenly; Reach when 75-85 spends to temperature and close fire, insulation 30-45 minute.
Scoop in squeezing, upper squeezing operation, the material on abundant smooth squeezing plate, prevents hollow, and keeps mid portion slightly thicker than marginal portion; Squeezing starts just must give enough pressure, in first 30 minutes after upper squeezing, beats squeeze once every 5 minutes, within 30 minutes, beat later and squeeze time interval proper extension, must not play squeezing by plus-pressure again after 60 minutes, make it fully dewater and keep good viscosity, the time is 3-4 hour.
In lower squeezing refrigerating work procedure, should spread when squeezing under the eight treasures (choice ingredients of certain special dishes) embryo squeezed and fully cool on clean workbench of sterilizing, in cooling procedure, want turn-over, forbid uncolled thoroughly just rewinding, overlap.
In fried or oil vacuole operation, the product segmented to be dropped in the rape oil of oil temperature 125 DEG C constant temperature fried 1 minute, off the pot draining enters subsequent processing, is maybe dropped into fill in the rape oil of 140 DEG C by the product segmented and soaks 30 minutes, enter subsequent processing after draining.
Although existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method can meet the production and processing requirement of eight treasures (choice ingredients of certain special dishes) dried bean curd to a certain extent, still have that energy resource consumption is large, security-hidden trouble is many, blowdown flow rate is large, production cost is high and the shortcoming of product taste instability.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, compared to existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, not only there is the advantage that energy consumption is lower, blowdown flow rate reduces, production cost reduces and product taste is more stable, and there is obvious quality and safety control advantage.
For achieving the above object, the invention provides following technical scheme:
A kind of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, comprises following operation: feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in;
In described feedstock capture operation, gathering and making through soya bean defibrination the dried bean curd suppressed after bean curd is raw material;
In described pelletizing operation, described dried bean curd is cut into the particle of setting size;
In described seasoning operation, comprise the steps:
1) boil spice water, utilize spices bag to boil spice water;
2) prepare burden, utilize described spice water configuration flavoring, and add flavoring in the dried bean curd after the pelletizing of pelletizing operation, stir;
In described dress die procedure, smooth by pouring mold box middle berth into after the dried bean curd granule measurement mixing up taste, and in mold box, apply the pressure of 50KPa-2000KPa, after covering mold box lid, utilize mold box lid to keep this pressure;
In described thermophilic digestion operation, sent in high-temperature sterilization still by the described mold box being filled with dried bean curd particle and carry out boiling, the temperature of described boiling is 85-120 DEG C, and the time of boiling is 15-55 minute; After boiling completes, cool in described high-temperature sterilization still, after being cooled to 45-55 DEG C, go out still;
In described demoulding cutting operation, open mold box lid, obtain stereotyped block eight treasures (choice ingredients of certain special dishes) dried bean curd; Then block eight treasures (choice ingredients of certain special dishes) dried bean curd is carried out cutting according to demand.
Further, in described feedstock capture operation, the mass percent of the water content of described dried bean curd is 51-59%.
Further, in described pelletizing operation, the size of the particle be cut into by described dried bean curd is (5 ± 2) mm × (5 ± 2) mm × (5 ± 2) mm.
Further, in described spices bag, the mass percent of each component and described dried bean curd is: anistree: 0.5-1%; Fennel: 0.3-1%; White button: 0.15-0.7%; Cloves: 0.08-0.5%; Sha Ren: 0.15-0.8%; Semen myristicae: 0.15-0.8%; Cassia bark: 0.15-1.2%; Radix Glycyrrhizae: 0.2-1.4%; Three naphthalenes: 0.08-0.8%; Tsaoko: 0.15-0.5%; Spiceleaf: 0.06-0.8%.
Further, in described seasoning operation, the weight ratio of described spices bag and described spice water is: the weight boiling the spices bag that 1000kg spice water adopts is 888g.
Further, the time that boils of described spice water is 2 hours.
Further, in described flavoring, the mass percent of each component and described dried bean curd is: soy sauce: 1%; Spice water: 1%; Salt: 2.2%; White sugar: 1.5%; Monosodium glutamate: 0.6%; I+G:0.02%; Chicken taste yeast extract: 0.16%; Ethyl maltol: 0.04%; Chicken essence powder: 0.64%; Beef flavor cream: 0.08%; Potassium sorbate: 0.08%; Sodium Diacetate: 0.05%; Sodium carbonate or NaOH: 0.05-0.5%; Calcium propionate: 0.08%; Citric acid: 0.1%.
Further, in described burden process, the time of stirring is 5 minutes.
Beneficial effect of the present invention is:
Eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention has the following advantages:
1, can reduce energy consumption, the reason reducing energy consumption is as follows:
1) drift alkali and stew in soy sauce link is cancelled;
2) sterilizing first, sizing is carried out by the mode of mold box thermophilic digestion;
3) high-temperature sterilization still is sealed shell of tank structure, and thermal power transfer is abundant, effectively can reduce energy consumption;
2, blowdown flow rate is little, and the reason reducing blowdown flow rate is as follows:
1) cancel drift alkali, stew in soy sauce, fried, just stop the discharge of waste water, useless bittern, waste oil;
2) eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention only has the discharge of cleaning water;
3, product taste is more stable, and its principle is as follows:
1) by standard pressure forming box high-temperature shaping, the continuous bullet slag of product;
2) prepared burden by standard, the taste of product is stablized, and can directly design different basic taste according to different taste;
4, cost is lower, and its reason is as follows:
1) cancel drift alkali link, stopped waste water and taken away sodium carbonate generation waste;
2) flavoring is all absorbed by product, not waste;
5, quality and safety control is with the obvious advantage:
1) carrying out (flavoring, food additives) by the standard according to raw material directly to allocate into, there is not the risk that additive exceeds standard in, standard stable more than the infiltration by bittern;
2) from cutting embryo to the technical process of product approval, eliminate drift alkali, draining, stew in soy sauce, scoop the links such as squeezing, squeezing, directly carry out initial sterilizing by forming box, not only decrease the content of initial bacterium colony but also shorten the molding time (whole product can complete to packaging from cutting embryo in 10 hours, can complete from cutting embryo to spice is complete in 4 hours) of whole product; Greatly reduce the time that product contacts with air, products quality guarantee safety;
3) cancel frying technological process, thoroughly overcome the risk that acid value of lipids is high.
Accompanying drawing explanation
In order to make object of the present invention, technical scheme and beneficial effect clearly, the invention provides following accompanying drawing and being described:
Fig. 1 is the fabrication processing figure of existing a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd.
Fig. 2 is the process chart of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the invention will be further described, can better understand the present invention and can be implemented, but illustrated embodiment is not as a limitation of the invention to make those skilled in the art.
Embodiment 1
As shown in Figure 2, be the process chart of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, comprises following operation: feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in.
Wherein, in described feedstock capture operation, gathering and making through soya bean defibrination the dried bean curd suppressed after bean curd is raw material, and the mass percent of the water content of dried bean curd is 51%.
In described pelletizing operation, described dried bean curd is cut into the particle of setting size, the size of particle is 5mm × 5mm × 5mm.
In described seasoning operation, comprise the steps:
1) boil spice water, utilize spices bag to boil spice water; In spices bag, the mass percent of each component and described dried bean curd is: anistree: 0.8%; Fennel: 0.72%; White button: 0.32%; Cloves: 0.2%; Sha Ren: 0.32%; Semen myristicae: 0.32%; Cassia bark: 0.5%; Radix Glycyrrhizae: 0.56%; Three naphthalenes: 0.25%; Tsaoko: 0.25%; Spiceleaf: 0.2%.And the weight ratio of described spices bag and described spice water is: the weight boiling the spices bag that 1000kg spice water adopts is 888g, the time that boils of the spice water of the present embodiment is 2 hours.
2) prepare burden, utilize described spice water to configure flavoring, and add flavoring in the dried bean curd after the pelletizing of pelletizing operation, stir, the time of stirring is 5 minutes.Wherein, in flavoring, the mass percent of each component and described dried bean curd is: soy sauce: 1%; Spice water: 1%; Salt: 2.2%; White sugar: 1.5%; Monosodium glutamate: 0.6%; I+G:0.02%; Chicken taste yeast extract: 0.16%; Ethyl maltol: 0.04%; Chicken essence powder: 0.64%; Beef flavor cream: 0.08%; Potassium sorbate: 0.08%; Sodium Diacetate: 0.05%; Sodium carbonate or NaOH: 0.2%; Calcium propionate: 0.08%; Citric acid: 0.1%.
In described dress die procedure, smooth by pouring mold box middle berth into after the dried bean curd granule measurement mixing up taste, and in mold box, apply the pressure of 2000KPa, after covering mold box lid, utilize mold box lid to keep this pressure;
In described thermophilic digestion operation, sent in high-temperature sterilization still by the described mold box being filled with dried bean curd particle and carry out boiling, the temperature of described boiling is 85 DEG C, and the time of boiling is 55 minutes; After boiling completes, cool in described high-temperature sterilization still, after being cooled to 55 DEG C, go out still;
In described demoulding cutting operation, open mold box lid, obtain stereotyped block eight treasures (choice ingredients of certain special dishes) dried bean curd; Then block eight treasures (choice ingredients of certain special dishes) dried bean curd is carried out cutting according to demand.
The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, has following beneficial effect:
Embodiment 2
As shown in Figure 2, be the process chart of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, comprises following operation: feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in.
Wherein, in described feedstock capture operation, gathering and making through soya bean defibrination the dried bean curd suppressed after bean curd is raw material, and the mass percent of the water content of dried bean curd is 59%.
In described pelletizing operation, described dried bean curd is cut into the particle of setting size, the size of particle is 3mm × 3mm × 3mm.
In described seasoning operation, comprise the steps:
1) boil spice water, utilize spices bag to boil spice water; In spices bag, the mass percent of each component and described dried bean curd is: anistree: 0.5%; Fennel: 1%; White button: 0.7%; Cloves: 0.08%; Sha Ren: 0.15%; Semen myristicae: 0.8%; Cassia bark: 0.15%; Radix Glycyrrhizae: 0.2%; Three naphthalenes: 0.8%; Tsaoko: 0.15%; Spiceleaf: 0.8%.And the weight ratio of described spices bag and described spice water is: the weight boiling the spices bag that 1000kg spice water adopts is 888g, the time that boils of the spice water of the present embodiment is 2 hours.
2) prepare burden, utilize described spice water to configure flavoring, and add flavoring in the dried bean curd after the pelletizing of pelletizing operation, stir, the time of stirring is 5 minutes.Wherein, in flavoring, the mass percent of each component and described dried bean curd is: soy sauce: 1%; Spice water: 1%; Salt: 2.2%; White sugar: 1.5%; Monosodium glutamate: 0.6%; I+G:0.02%; Chicken taste yeast extract: 0.16%; Ethyl maltol: 0.04%; Chicken essence powder: 0.64%; Beef flavor cream: 0.08%; Potassium sorbate: 0.08%; Sodium Diacetate: 0.05%; Sodium carbonate or NaOH: 0.5%; Calcium propionate: 0.08%; Citric acid: 0.1%.
In described dress die procedure, smooth by pouring mold box middle berth into after the dried bean curd granule measurement mixing up taste, and in mold box, apply the pressure of 50KPa, after covering mold box lid, utilize mold box lid to keep this pressure;
In described thermophilic digestion operation, sent in high-temperature sterilization still by the described mold box being filled with dried bean curd particle and carry out boiling, the temperature of described boiling is 120 DEG C, and the time of boiling is 15 minutes; After boiling completes, cool in described high-temperature sterilization still, after being cooled to 45 DEG C, go out still;
In described demoulding cutting operation, open mold box lid, obtain stereotyped block eight treasures (choice ingredients of certain special dishes) dried bean curd; Then block eight treasures (choice ingredients of certain special dishes) dried bean curd is carried out cutting according to demand.
The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, has following beneficial effect:
Embodiment 3
As shown in Figure 2, be the process chart of eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, comprises following operation: feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in.
Wherein, in described feedstock capture operation, gathering and making through soya bean defibrination the dried bean curd suppressed after bean curd is raw material, and the mass percent of the water content of dried bean curd is 55%.
In described pelletizing operation, described dried bean curd is cut into the particle of setting size, the size of particle is 7mm × 7mm × 7mm.
In described seasoning operation, comprise the steps:
1) boil spice water, utilize spices bag to boil spice water; In spices bag, the mass percent of each component and described dried bean curd is: anistree: 1%; Fennel: 0.3%; White button: 0.15%; Cloves: 0.5%; Sha Ren: 0.8%; Semen myristicae: 0.15%; Cassia bark: 1.2%; Radix Glycyrrhizae: 1.4%; Three naphthalenes: 0.08%; Tsaoko: 0.5%; Spiceleaf: 0.06%.And the weight ratio of described spices bag and described spice water is: the weight boiling the spices bag that 1000kg spice water adopts is 888g, the time that boils of the spice water of the present embodiment is 2 hours.
2) prepare burden, utilize described spice water to configure flavoring, and add flavoring in the dried bean curd after the pelletizing of pelletizing operation, stir, the time of stirring is 5 minutes.Wherein, in flavoring, the mass percent of each component and described dried bean curd is: soy sauce: 1%; Spice water: 1%; Salt: 2.2%; White sugar: 1.5%; Monosodium glutamate: 0.6%; I+G:0.02%; Chicken taste yeast extract: 0.16%; Ethyl maltol: 0.04%; Chicken essence powder: 0.64%; Beef flavor cream: 0.08%; Potassium sorbate: 0.08%; Sodium Diacetate: 0.05%; Sodium carbonate or NaOH: 0.05%; Calcium propionate: 0.08%; Citric acid: 0.1%.
In described dress die procedure, smooth by pouring mold box middle berth into after the dried bean curd granule measurement mixing up taste, and in mold box, apply the pressure of 1000KPa, after covering mold box lid, utilize mold box lid to keep this pressure;
In described thermophilic digestion operation, sent in high-temperature sterilization still by the described mold box being filled with dried bean curd particle and carry out boiling, the temperature of described boiling is 100 DEG C, and the time of boiling is 45 minutes; After boiling completes, cool in described high-temperature sterilization still, after being cooled to 50 DEG C, go out still;
In described demoulding cutting operation, open mold box lid, obtain stereotyped block eight treasures (choice ingredients of certain special dishes) dried bean curd; Then block eight treasures (choice ingredients of certain special dishes) dried bean curd is carried out cutting according to demand.
The eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method of the present embodiment, compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, has following beneficial effect:
The above embodiment is only that protection scope of the present invention is not limited thereto in order to absolutely prove the preferred embodiment that the present invention lifts.The equivalent alternative or conversion that those skilled in the art do on basis of the present invention, all within protection scope of the present invention.Protection scope of the present invention is as the criterion with claims.
Claims (8)
1. an eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method, is characterized in that: comprise following operation: feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing → sterilization → blow water → vanning → inspection → warehouse-in;
In described feedstock capture operation, gathering and making through soya bean defibrination the dried bean curd suppressed after bean curd is raw material;
In described pelletizing operation, described dried bean curd is cut into the particle of setting size;
In described seasoning operation, comprise the steps:
1) boil spice water, utilize spices bag to boil spice water;
2) prepare burden, utilize described spice water to configure flavoring, and add flavoring in the dried bean curd after the pelletizing of pelletizing operation, stir;
In described dress die procedure, smooth by pouring mold box middle berth into after the dried bean curd granule measurement mixing up taste, and in mold box, apply the pressure of 500KPa-2000KPa, after covering mold box lid, utilize mold box lid to keep this pressure;
In described thermophilic digestion operation, sent in high-temperature sterilization still by the described mold box being filled with dried bean curd particle and carry out boiling, the temperature of described boiling is 85-120 DEG C, and the time of boiling is 15-55 minute; After boiling completes, cool in described high-temperature sterilization still, after being cooled to 45-55 DEG C, go out still;
In described demoulding cutting operation, open mold box lid, obtain stereotyped block eight treasures (choice ingredients of certain special dishes) dried bean curd; Then block eight treasures (choice ingredients of certain special dishes) dried bean curd is carried out cutting according to demand.
2. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 1, is characterized in that: in described feedstock capture operation, the mass percent of the water content of described dried bean curd is 51-59%.
3. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 1, is characterized in that: in described pelletizing operation, and the size of the particle be cut into by described dried bean curd is (5 ± 2) mm × (5 ± 2) mm × (5 ± 2) mm.
4. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 1, it is characterized in that: in described spices bag, the mass percent of each component and described dried bean curd is: anistree: 0.5-1%; Fennel: 0.3-1%; White button: 0.15-0.7%; Cloves: 0.08-0.5%; Sha Ren: 0.15-0.8%; Semen myristicae: 0.15-0.8%; Cassia bark: 0.15-1.2%; Radix Glycyrrhizae: 0.2-1.4%; Three naphthalenes: 0.08-0.8%; Tsaoko: 0.15-0.5%; Spiceleaf: 0.06-0.8%.
5. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 4, it is characterized in that: in described seasoning operation, the weight ratio of described spices bag and described spice water is: the weight boiling the spices bag that 1000kg spice water adopts is 888g.
6. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 5, is characterized in that: the time that boils of described spice water is 2 hours.
7. the eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to any one of claim 4-6, is characterized in that: in described flavoring, the mass percent of each component and described dried bean curd is: soy sauce: 1%; Spice water: 1%; Salt: 2.2%; White sugar: 1.5%; Monosodium glutamate: 0.6%; I+G:0.02%; Chicken taste yeast extract: 0.16%; Ethyl maltol: 0.04%; Chicken essence powder: 0.64%; Beef flavor cream: 0.08%; Potassium sorbate: 0.08%; Sodium Diacetate: 0.05%; Sodium carbonate or NaOH: 0.05-0.5%; Calcium propionate: 0.08%; Citric acid: 0.1%.
8. eight treasures (choice ingredients of certain special dishes) dried bean curd preparation method according to claim 1, is characterized in that: in described burden process, and the time of stirring is 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510655798.8A CN105230801B (en) | 2015-10-10 | 2015-10-10 | Eight treasures (choice ingredients of certain special dishes) dried bean curd production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510655798.8A CN105230801B (en) | 2015-10-10 | 2015-10-10 | Eight treasures (choice ingredients of certain special dishes) dried bean curd production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105230801A true CN105230801A (en) | 2016-01-13 |
| CN105230801B CN105230801B (en) | 2018-09-11 |
Family
ID=55028866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510655798.8A Active CN105230801B (en) | 2015-10-10 | 2015-10-10 | Eight treasures (choice ingredients of certain special dishes) dried bean curd production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105230801B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819143A (en) * | 2017-01-20 | 2017-06-13 | 张伟 | Soda dried bean curd preparation method |
| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN102960468A (en) * | 2012-11-30 | 2013-03-13 | 四川徽记食品股份有限公司 | Method for producing soy protein jerky |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
-
2015
- 2015-10-10 CN CN201510655798.8A patent/CN105230801B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN102960468A (en) * | 2012-11-30 | 2013-03-13 | 四川徽记食品股份有限公司 | Method for producing soy protein jerky |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819143A (en) * | 2017-01-20 | 2017-06-13 | 张伟 | Soda dried bean curd preparation method |
| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105230801B (en) | 2018-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104222311B (en) | A kind of preparation method of halogen dried bean curd | |
| CN102919731B (en) | Puffed kelp snow rice cracker and preparation method thereof | |
| CN104642559A (en) | Spicy bean curd snack food | |
| CN101715928A (en) | Manufacturing method of Konjac tofu without particular smell | |
| CN101028048B (en) | Production of bean instant noodles and instant noodles therefrom | |
| RU2411880C1 (en) | "sorpa with noodles" special-purpose lunch dish production method | |
| CN105230801A (en) | Producing method of eight-ingredient dried bean curd | |
| CN103251084A (en) | Instant sea sedge and preparation method thereof | |
| CN100360055C (en) | Instant noodles and processing technique thereof | |
| CN103444818B (en) | Corn fried dough twist and making method thereof | |
| CN106722100A (en) | A kind of daylily flower noodle and preparation method thereof | |
| CN104431888A (en) | Production technology of spicy celery | |
| CN103652237A (en) | Manufacturing method of tea-containing sandwich cake | |
| CN104171018B (en) | A kind of Sanguis sus domestica ball and preparation method thereof | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN105454615A (en) | Ginger candy and preparation method thereof | |
| CN105231391B (en) | Eight treasures (choice ingredients of certain special dishes) dried bean curd seasoning | |
| CN108902819A (en) | A kind of sanshool hair tripe and preparation method thereof | |
| CN105231400A (en) | Eight-ingredient dried bean curd seasoning spice bag | |
| CN103478572A (en) | Tartary buckwheat rice cake powder and eating method thereof | |
| CN101461546B (en) | Method for producing vacuum oil fried convenient egg | |
| CN103461520A (en) | Preparation method of fried bean curd of mung bean | |
| CN106889459A (en) | For the processing technology of existing steamed rice set meal self-heating | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN105380242A (en) | Convenient digestive pea vermicelli 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 | ||
| CB02 | Change of applicant information |
Address after: 401420 Chongqing Qijiang District food garden Applicant after: Chongqing multi taste food technology development Limited by Share Ltd Applicant after: Zhang Wei Address before: 401420 Chongqing Qijiang District food garden Applicant before: CHONGQING DUOWEIDUO FOOD CO., LTD. Applicant before: Zhang Wei |
|
| CB02 | Change of applicant information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |