CN105341177A - Canned fermented bean curd and preparation method thereof - Google Patents
Canned fermented bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN105341177A CN105341177A CN201510816675.8A CN201510816675A CN105341177A CN 105341177 A CN105341177 A CN 105341177A CN 201510816675 A CN201510816675 A CN 201510816675A CN 105341177 A CN105341177 A CN 105341177A
- Authority
- CN
- China
- Prior art keywords
- farmers
- bean curd
- curd
- bean
- fritter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 240000004160 Capsicum annuum Species 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 26
- HKVAGGQESSDYDU-UHFFFAOYSA-N 15-ethylidene-13-methyl-19-oxa-3,13-diazapentacyclo[14.3.1.02,10.04,9.012,17]icosa-2(10),4,6,8-tetraene Chemical compound C12COC3CC1C(=CC)CN(C)C2CC1=C3NC2=CC=CC=C12 HKVAGGQESSDYDU-UHFFFAOYSA-N 0.000 claims description 25
- HKVAGGQESSDYDU-OYSPMZIOSA-N anhydrovobasinediol Natural products CC=C1CN(C)[C@H]2Cc3c([nH]c4ccccc34)[C@H]5C[C@@H]1[C@@H]2CO5 HKVAGGQESSDYDU-OYSPMZIOSA-N 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 21
- 210000000481 breast Anatomy 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000013022 venting Methods 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 238000000151 deposition Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses canned fermented bean curd and a preparation method thereof, wherein the canned fermented bean curd comprises 30-40 parts of farmhouse bean curd, 30-40 parts of alpine pepper, 10-20 parts of rice wine, 10-20 parts of edible oil, 0.1-0.5 part of pepper, 2-3 parts of ginger, 2-3 parts of garlic, 0.5-1 part of monosodium glutamate, 1-2 parts of edible salt and 0.5-1 part of edible additive.
Description
Technical field
The present invention relates to fermented bean curd and preparation method thereof, particularly relate to a kind of canned bean-curd breast and preparation method thereof.
Background technology
Fermented bean curd, also known as fermented bean curd, is first make bean curd embryo with raw materials such as soybean, yellow rice wine, liquor made from sorghum, red colouring agent for food, also used as a Chinese medicine, and recycling Mucor is seeded on bean curd embryo and makes through fermentation.Fermented bean curd kind is more, delicious in taste, and have except the greasy effect of raw meat solution, traditional way directly uses primary raw material bean curd, add after fermentation batching and condiment through pickling and get final product.But the fermented bean curd taste that this processing mode obtains is single, the shelf-life is short.In view of above-mentioned defect, be necessary that designing a kind of canned bean-curd breast and preparation method thereof solves problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides a kind of canned bean-curd breast and preparation method thereof, solves the problem that fermented bean curd taste is single, the shelf-life is short.
In order to solve the problem, technical scheme of the present invention is a kind of canned bean-curd breast, and it comprises farmers' bean curd 30-40 part, high taberpsychine 30-40 part, rice wine 10-20 part, edible oil 10-20 part, Chinese prickly ash 0.1-0.5 part, ginger 2-3 part, garlic 2-3 part, monosodium glutamate 0.5-1 part, edible salt 1-2 part, edible additive 0.5-1 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Further, described step 2) in cold water temperature be 4 DEG C-6 DEG C.
Further, described step 5) in fermenting cellar temperature be 25 DEG C-27 DEG C.
Further, described step 6) in refrigerator-freezer temperature be set as 4 DEG C-6 DEG C.
Beneficial effect of the present invention: farmers''s bean curd first makes it suck enough water by soaking, then carry out being exposed to the sun and wherein most of moisture spued, the bean curd that obtained internal structure is loose, farmers''s bean curd surface smear will be puddled uniform thick chilli sauce and material powder, abundant absorption condiment, soak by using rice wine, avoid scattering and disappearing of farmers''s bean curd mouthfeel, chilli oil is used to float on above rice wine, play the effect sealing and guarantee the quality, fermented bean curd special taste, deliciousness that the method is obtained, extend the shelf-life, meet the demand that people are multi-faceted.
Accompanying drawing explanation
Fig. 1 is the flow chart of canned bean-curd of the present invention breast and preparation method thereof
Detailed description of the invention
Embodiment 1
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 30 parts, high taberpsychine 30 parts, 10 parts, rice wine, edible oil 10 parts, 0.1 part, Chinese prickly ash, 2 parts, ginger, 2 parts, garlic, monosodium glutamate 0.5 part, edible salt 1 part, edible additive 0.5 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 4 DEG C, described step 5) in fermenting cellar temperature be 25 DEG C, described step 6) in refrigerator-freezer temperature be set as 4 DEG C.
Embodiment 2
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 35 parts, high taberpsychine 35 parts, 15 parts, rice wine, edible oil 15 parts, 0.3 part, Chinese prickly ash, 2.5 parts, ginger, 2.5 parts, garlic, monosodium glutamate 0.75 part, edible salt 1.5 parts, edible additive 0.75 part.
The production method of canned bean-curd breast of the present invention is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 5 DEG C, described step 5) in fermenting cellar temperature be 26 DEG C, described step 6) in refrigerator-freezer temperature be set as 5 DEG C.
Embodiment 3
A kind of canned bean-curd breast as shown in Figure 1, it comprises farmers''s bean curd 40 parts, high taberpsychine 40 parts, 20 parts, rice wine, edible oil 20 parts, 0.5 part, Chinese prickly ash, 3 parts, ginger, 3 parts, garlic, monosodium glutamate 1 part, edible salt 2 parts, edible additive 1 part.
Of the present invention, the production method of described canned bean-curd breast is made up of following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
Step 2 of the present invention) in cold water temperature be 6 DEG C, described step 5) in fermenting cellar temperature be 27 DEG C, described step 6) in refrigerator-freezer temperature be set as 6 DEG C.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (5)
1. a canned bean-curd breast, is characterized in that comprising farmers' bean curd 30-40 part, high taberpsychine 30-40 part, rice wine 10-20 part, edible oil 10-20 part, Chinese prickly ash 0.1-0.5 part, ginger 2-3 part, garlic 2-3 part, monosodium glutamate 0.5-1 part, edible salt 1-2 part, edible additive 0.5-1 part.
2. canned bean-curd breast preparation method according to claim 1, it is characterized in that, the method comprises the following steps:
1) select, select color and luster mellow and full, neither too hard, nor too soft, have fragrance taste, the same day produce farmers''s bean curd;
2) soak, farmers''s bean curd is positioned in cold water and soaks;
3) stripping and slicing, takes out farmers''s bean curd from cold water, re-uses cutting knife and farmers''s bean curd is cut into 2x2x2cm fritter;
4) be exposed to the sun, first fritter farmers' bean curd be evenly positioned in venting box, then be exposed to the sun 2 hours under the venting box depositing fritter farmers' bean curd is positioned over the sun.
5) ferment, by step 4) venting box depositing fritter farmers' bean curd that obtains pile up neat after be positioned in fermenting cellar and leave standstill 15 days;
6) system material, the high taberpsychine first getting half deal cuts into sizable bulk, again high taberpsychine, edible oil are poured in pot and boiled 15min, boil rear use strainer high taberpsychine is pulled out, in pot, chilli oil tinning is stand-by, again by second half deal high taberpsychine, garlic, half deal edible salt use flour mill to wear into pasty state, collects and is positioned over and standingly in refrigerator-freezer within 15 days, namely obtain self-control thick chilli sauce;
7) mix, first ginger is cleaned and drain, re-use flour mill and ginger, the edible salt of half component, Chinese prickly ash, monosodium glutamate made material powder simultaneously, will material powder put into step 6) the self-control thick chilli sauce that obtains fully stirring, make material powder and make thick chilli sauce by oneself to mix;
8) smear, by step 7) the material powder that obtains and self-control thick chilli sauce mixture uniform application be in step 5) the fritter farmers' bean curd surface that obtains, smear and left standstill 24 hours afterwards;
9) tinning, by the farmers''s bean curd after smearing by the specification tank filling of 146 grams/tank;
10) reinforced, first rice wine to be poured in tank, until rice wine Mei Guo farmers''s bean curd top, then by step 6) chilli oil that obtains pours in tank;
11) seal, use vacuum sealer to seal, get product.
3. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 2) in cold water temperature be 4 DEG C-6 DEG C.
4. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 5) in fermenting cellar temperature be 25 DEG C-27 DEG C.
5. canned bean-curd according to claim 2 breast preparation method, is characterized in that described step 6) in refrigerator-freezer temperature be set as 4 DEG C-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816675.8A CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816675.8A CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341177A true CN105341177A (en) | 2016-02-24 |
Family
ID=55317461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510816675.8A Pending CN105341177A (en) | 2015-11-20 | 2015-11-20 | Canned fermented bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341177A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035710A (en) * | 2016-06-03 | 2016-10-26 | 榕江县寨蒿侗家风味食品有限公司 | Pickling method of bean curd slices |
| CN106135446A (en) * | 2016-06-30 | 2016-11-23 | 贞丰县马氏丰味食品有限责任公司 | A kind of fermented bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
-
2015
- 2015-11-20 CN CN201510816675.8A patent/CN105341177A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN103504018A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Fermented bean curd with abundant nutrition |
| CN103931779A (en) * | 2014-04-25 | 2014-07-23 | 严新喜 | Preparation method of pure natural soy cheese |
Non-Patent Citations (1)
| Title |
|---|
| 王迪轩等: "作坊式豆腐乳制作法 ", 《农村新技术》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035710A (en) * | 2016-06-03 | 2016-10-26 | 榕江县寨蒿侗家风味食品有限公司 | Pickling method of bean curd slices |
| CN106035710B (en) * | 2016-06-03 | 2019-11-19 | 榕江县寨蒿侗家风味食品有限公司 | A kind of bean curd method for salting |
| CN106135446A (en) * | 2016-06-30 | 2016-11-23 | 贞丰县马氏丰味食品有限责任公司 | A kind of fermented bean curd and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104877858A (en) | Fruit glutinous rice wine | |
| CN102763835A (en) | Production process of soy sauce | |
| CN103766851A (en) | Processing method for thick chilli sauce | |
| CN104012906A (en) | Formula and preparation method for pickled snake melon | |
| CN105341177A (en) | Canned fermented bean curd and preparation method thereof | |
| CN106490484A (en) | A kind of production method of thick broad-bean sauce | |
| CN102224851B (en) | Yellow serofluid for producing novel fermented bean curd and preparation method thereof | |
| KR20140057866A (en) | Manufacturing method of korea rice wine | |
| CN105341819A (en) | Preparation method of chopped peppers | |
| CN104120061B (en) | White wine of liquid to ferment the aging method preparing white spirit by solid state method through second time | |
| CN105586206A (en) | Method for preparing flavored yellow rice wine | |
| CN104232424A (en) | Preparation method of sticky rice and pineapple fermented glutinous rice | |
| CN103892243A (en) | Production process of spicy fresh soy | |
| CN104273459A (en) | Method for making fermented soya bean | |
| CN104974878A (en) | Method for making banana wine | |
| CN107242470A (en) | A kind of blue bricks fish foods packed in carton containers and process technology | |
| CN103005488A (en) | Preparation of animal blood fermented bean curd | |
| CN103555551B (en) | Technology for brewing vinegar and producing mushroom sauce by adopting oat and mushrooms as auxiliary fermentation materials | |
| CN104946469A (en) | Preparation method of fermented glutinous rice-banana wine | |
| CN106509151A (en) | Production method of strong-smelling preserved bean curds | |
| CN104946468A (en) | Preparation method of fermented glutinous rice-muskmelon wine | |
| CN106722174A (en) | A kind of preparation method of thick broad-bean sauce | |
| CN104946474A (en) | Preparation method of fermented glutinous rice-mango wine | |
| CN106360160A (en) | Production method of glutinous rice and pitaya fermented glutinous rice | |
| CN109463717A (en) | A kind of production method of fishes and shrimps perfume (or spice) sauce acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |