CN105494679A - Preparation method for puree bean curd - Google Patents
Preparation method for puree bean curd Download PDFInfo
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- CN105494679A CN105494679A CN201511003572.6A CN201511003572A CN105494679A CN 105494679 A CN105494679 A CN 105494679A CN 201511003572 A CN201511003572 A CN 201511003572A CN 105494679 A CN105494679 A CN 105494679A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention relates to the field of food processing, in particular to a preparation method for puree bean curd. Clear paste of bean curd is fermented to form puree; soybeans are ground into thick liquid after being soaked, and soybean is boiled with strong fire and filtered; filter residues are stirred with water and filtered again; the puree is added to the soybean milk and stirred at the same time until the soybean milk begins to solidify; warming and condensing are carried out, a heating container begins warming from the periphery to the center gradually until bean curd forms, the bean curd is divided into bean curd blocks, the bean curd blocks are rolled, fully heated and condensed, the clear paste is removed, and the bean curd is fed into a mould and formed. According to the preparation method for the bean curd, the bean curd made through the puree is mellow, has heavy flavor, and is smooth and tender in mouthfeel.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, especially a kind of preparation method of magma bean curd.Belong to food processing field.
Background technology
Traditional bean curd is that white peas or beans is rotten, and select after coagulation by soya-bean milk by bittern or gypsum and become bean curd, the bean curd taste made is boring, needs through culinary art just edible.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of bean curd preparation method, under the prerequisite not using any food additives, in addition innovate and optimize on the basis of traditional handicraft, processes and has genuine bean curd.
Concrete technical scheme is:
Magma bean curd preparation method, comprises the following steps:
(1) ripe slurries are prepared, at room temperature selected soybean (preferred organic soy) is put into water (preferred mountain spring water, more preferably Xiangshan's mountain spring water) middle immersion 10h ~ 14h, obtain soaking rear soybean and carry out grinding (herein preferred soybean skin separated then grind), be that 50mL/min adds water (preferred mountain spring water in mill with flow in process of lapping, more preferably Xiangshan's mountain spring water), be that 15g/min adds soybean after immersion in mill with charging rate, grind the slurries obtained and filter (preferred double-deck cotton gauze) through double gauze, filter the slurries obtained and hot plate 3min ~ 5min at slow fire, hot plate to slurry temperature with very hot oven again and reach 92 DEG C ~ 98 DEG C, use slow fire again instead to continue to hot plate, to hot plate reach 100 DEG C to slurry temperature time, cease fire and well-done slurries are poured out, offscum to be stirred with spoon (spoon that preferred hickory nut is wooden) to pot limit at any time in the process of hotting plate, obtain ripe slurries, gauze (preferred cotton gauze) filters slurries, filter residue filters after using water (preferred mountain spring water, more preferably Xiangshan's mountain spring water) to stir again again, slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry,
(2) low whipping speed is 62r/min ~ 67r/min and temperature is to treating dropwise to add magma in a slurries of slurry under 75 DEG C ~ 80 DEG C conditions, stop stirring after there is floccule, heating container is heated from around, progressively heat to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, and removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:20 ~ 25;
(3) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with crocus cloth (preferred cotton gauze) (mould that preferred Chinese toon is wooden), 15min is suppressed under temperature is 70 DEG C of conditions, removing crocus cloth ventilation 10min, bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product magma bean curd.
Wherein, described magma prepares gained by following methods, at room temperature selected soybean (preferred organic soy) is put into water and soak 10h ~ 14h, pull out after skin of beancurd is departed from, add 8-10 water (preferred mountain spring water doubly, more preferably Xiangshan's mountain spring water), grind the slurries obtained pours in ceramic vessel after double-deck cotton gauze filters, insulation 23-26 DEG C, ferment through 8-12h, after the offscum skimming the superiors and pulp-water, again filter with cotton gauze, gained filtrate is magma.
In addition, the present inventor is also creatively under the prerequisite not using any food additives, innovate and optimize in addition on the basis of traditional handicraft, described magma prepares gained by following methods, at room temperature selected soybean is put into water and soak 10h ~ 14h, obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 3min ~ 5min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk, at room temperature 22 ~ 29 DEG C, insulation 24-36 hours fermentation, again filter with gauze, gained filtrate is magma.The way of this magma is core emphasis of the present invention, is the method that inventor groped through long-term practice and research and analyse the most aromatic genuine product obtained.
Another inventive point of the present invention is, in order to make bean curd more delicate, mouthfeel is better, originally soya bean skin of beancurd is separated rear use in advance, invent following method: dried by the Testa Glycines of separation, be reduced to water content lower than 1%, at 120-160 DEG C, heat 3-5 minute after being ground to 15-20 order, control the just variable color of Testa Glycines powder, add weight portion 1-2 water doubly, after abundant dissolving, this mixed liquor is joined and treats in a slurries of slurry, the product colour yellow fraction obtained like this, with fragrance striking the nose, genuineness is the very unique inventive point of another one of the present invention.
The most important inventive point of the present invention be tradition is prepared bean curd before magma ferment, and invent originally on the basis of common fermentation and utilized magma to order bean curd to come alternative traditional Marinated Tofu and inner ester bean curd, have safe and reliable, the feature of special taste.
Magma bean curd preparation method provided by the invention, orders bean curd by magma, has unique local flavor, the aromatic delicacy of this magma bean curd, and bean curd has porous and has elasticity after culinary art, and mouthfeel is sliding tender.The method technique is simple, and cost is low.
Detailed description of the invention
The specific embodiment of the present invention is described in conjunction with the embodiments.
Embodiment 1
Magma bean curd preparation method, comprises the following steps:
(1) at room temperature selected soybean is put into water and soak 10h, selected soybean is the new soybean of bright in color, full seed.
After obtaining immersion, grind after soybean skin is separated, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 3min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum will be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk; At room temperature 22 ~ 29 DEG C, insulation 24-36 hours fermentation, again filter with gauze, gained filtrate is magma.
(2) prepare ripe slurries, at room temperature selected soybean is put into water and soak 10h, selected soybean is the new soybean of bright in color, full seed.
Grind after soybean skin being separated after obtaining soaking, be that 50mL/min adds water in mill with flow in process of lapping, be that 15g/min adds soybean after immersion in mill with charging rate, grind the slurries obtained and filter through double gauze.
Filter the slurries that obtain and hot plate 3min at slow fire, then hot plate to slurry temperature with very hot oven and reach 92 DEG C, then use slow fire instead; continue to be heated to slurry temperature when reaching 100 DEG C; cease fire and well-done slurries are poured out, offscum will be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries.
Gauze filters slurries; Filter residue filters after blunging again again; Slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry;
(3) low whipping speed is 62r/min and temperature is that after there is floccule, stopping is stirred to treating dropwise to add magma in a slurries of slurry under 75 DEG C of conditions;
Heating container is heated from around, progressively heats to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:20;
(4) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with crocus cloth, 15min is suppressed under temperature is 70 DEG C of conditions, removing crocus cloth ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product bean curd.
Embodiment 2
Magma bean curd preparation method, comprises the following steps:
(1) at room temperature selected soybean is put into water and soak 14h, selected soybean is bright in color, the new soybean of full seed.
Obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 3min ~ 5min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk;
At room temperature 22 ~ 29 DEG C, insulation 24-36 hours fermentation, again filter with gauze, gained filtrate is magma.
(2) prepare ripe slurries, at room temperature selected soybean is put into water and soak 10h, selected soybean is the new soybean of bright in color, full seed.
Obtaining soaking rear soybean to grind, is that 50mL/min adds water in mill with flow in process of lapping, is that 15g/min adds soybean after immersion in mill, grinds the slurries obtained and filter through double gauze with charging rate.
Filter the slurries obtained and hot plate 3min ~ 5min at slow fire; hot plate to slurry temperature with very hot oven again and reach 92 DEG C; use slow fire again instead and continue to be heated to slurry temperature when reaching 100 DEG C; cease fire and well-done slurries are poured out; offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries.
Gauze filters slurries; Filter residue filters after blunging again again; Slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry;
(3) low whipping speed is 67r/min and temperature is that after there is floccule, stopping is stirred to treating dropwise to add magma in a slurries of slurry under 80 DEG C of conditions;
Heating container is heated from around, progressively heats to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:25;
(4) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with thin silk, 15min is suppressed under temperature is 70 DEG C of conditions, remove thin silk ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product bean curd.
Embodiment 3
Magma bean curd preparation method, comprises the following steps:
(1) at room temperature selected soybean is put into water and soak 12h, selected soybean is the new soybean of bright in color, full seed.
Obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 4min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk;
At room temperature selected soybean is put into water and soak 10hh, pull out after skin of beancurd is departed from, add the water of 8 times, grind the slurries obtained pours in ceramic vessel after double-deck cotton gauze filters, be incubated 23 DEG C, through 12h fermentation, after the offscum skimming the superiors and pulp-water, again filter with cotton gauze, gained filtrate is magma.The Testa Glycines of separation is dried, is reduced to water content lower than 1%, after being ground to 15-20 order, at 120-160 DEG C, heat 3-5 minute, control the just variable color of Testa Glycines powder, add weight portion 1-2 water doubly, after fully dissolving, this mixed liquor is joined and treats in a slurries of slurry.
(2) prepare ripe slurries, at room temperature selected soybean is put into water and soak 12h, selected soybean is the new soybean of bright in color, full seed.
Obtaining soaking rear soybean to grind, is that 50mL/min adds water in mill with flow in process of lapping, is that 15g/min adds soybean after immersion in mill, grinds the slurries obtained and filter through double gauze with charging rate.
Filter the slurries obtained and hot plate 4min at slow fire; hot plate to slurry temperature with very hot oven again and reach 96 DEG C; use slow fire again instead to continue to hot plate; to hot plate reach 100 DEG C to slurry temperature time; cease fire and well-done slurries are poured out; offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries.
Gauze filters slurries; Filter residue filters after blunging again again; Slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry;
(3) low whipping speed is 64r/min and temperature is that after there is floccule, stopping is stirred to treating dropwise to add magma in a slurries of slurry under 78 DEG C of conditions;
Heating container is heated from around, progressively heats to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:23;
(4) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with thin silk, 15min is suppressed under temperature is 70 DEG C of conditions, remove thin silk ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product bean curd.
Embodiment 4
Magma bean curd preparation method, comprises the following steps:
(1) at room temperature selected soybean is put into water and soak 10hh, selected soybean is the new soybean of bright in color, full seed.
Obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 5min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk;
At room temperature selected soybean is put into water and soak 10h, pull out after skin of beancurd is departed from, add the water of 10 times, grind the slurries obtained pours in ceramic vessel after double-deck cotton gauze filters, be incubated 26 DEG C, through 12h fermentation, after the offscum skimming the superiors and pulp-water, again filter with cotton gauze, gained filtrate is magma.
(2) prepare ripe slurries, at room temperature selected soybean is put into water and soak 10hh, selected soybean is the new soybean of bright in color, full seed.
Obtaining soaking rear soybean to grind, is that 50mL/min adds water in mill with flow in process of lapping, is that 15g/min adds soybean after immersion in mill, grinds the slurries obtained and filter through double gauze with charging rate.
Filter the slurries obtained and hot plate 5min at slow fire; hot plate to slurry temperature with very hot oven again and reach 92 DEG C; use slow fire again instead to continue to hot plate; to hot plate reach 100 DEG C to slurry temperature time; cease fire and well-done slurries are poured out; offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries.
Gauze filters slurries; Filter residue filters after blunging again again; Slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry;
(3) low whipping speed is 67r/min and temperature is that after there is floccule, stopping is stirred to treating dropwise to add magma in a slurries of slurry under 75 DEG C of conditions;
Heating container is heated from around, progressively heats to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:20;
(4) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with crocus cloth, 15min is suppressed under temperature is 70 DEG C of conditions, removing crocus cloth ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product bean curd.
Embodiment 5
Magma bean curd preparation method, comprises the following steps:
(1) at room temperature selected soybean is put into water and soak 14h, selected soybean is the new soybean of bright in color, full seed.
Obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 3min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk; Be incubated 26 DEG C, through 12h fermentation, after the offscum skimming the superiors and pulp-water, again filter with cotton gauze, gained filtrate is magma.
(2) prepare ripe slurries, at room temperature selected soybean is put into water and soak 14h, selected soybean is the new soybean of bright in color, full seed.
Obtaining soaking rear soybean to grind, is that 50mL/min adds water in mill with flow in process of lapping, is that 15g/min adds soybean after immersion in mill, grinds the slurries obtained and filter through double gauze with charging rate.
Filter the slurries obtained and hot plate 3min ~ 5min at slow fire; hot plate to slurry temperature with very hot oven again and reach 98 DEG C; optionally can add defoamer herein; use slow fire again instead to continue to hot plate; to hot plate reach 100 DEG C to slurry temperature time; cease fire and well-done slurries are poured out, offscum will be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries.
Gauze filters slurries; Filter residue filters after blunging again again; Slurries are fully isolated by filter residue press filtration, and mixing filtrate obtains treating a slurries for slurry; Wherein, the Testa Glycines of separation is dried, be reduced to water content lower than 1%, at 120-160 DEG C, heat 3-5 minute after being ground to 15-20 order, control the just variable color of Testa Glycines powder, add weight portion 1-2 water doubly, after abundant dissolving, this mixed liquor is joined and treats in a slurries of slurry;
(3) low whipping speed is 67r/min and temperature is that after there is floccule, stopping is stirred to treating dropwise to add magma in a slurries of slurry under 75 DEG C of conditions;
Heating container is heated from around, progressively heats to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, removing clean plasm, obtains solidifying soya-bean milk; Magma with treat that a volume ratio for the slurries starched is 1:20;
(4) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with crocus cloth, 15min is suppressed under temperature is 70 DEG C of conditions, removing crocus cloth ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product bean curd.
Claims (7)
1. magma bean curd preparation method, is characterized in that, comprises the following steps:
(1) ripe slurries are prepared;
(2) low whipping speed is 62r/min ~ 67r/min and temperature is to preparing dropwise to add magma in a slurries of slurry under 75 DEG C ~ 80 DEG C conditions, stop stirring after there is floccule, heating container is heated from around, progressively heat to center, until bean curd is formed and is divided into thumbnail, thumbnail rolling is fully added thermocoagulation, and removing clean plasm, obtains solidifying soya-bean milk; Magma is 1:20 ~ 25 with preparing a volume ratio for the slurries starched;
(3) soya-bean milk that solidifies of above-mentioned steps gained is carried out brokenly brain, then transfer in the tofu formation mold tool being lined with gauze, 15min is suppressed under temperature is 70 DEG C of conditions, removing gauze ventilation 10min, again bag is taken off in the upset of tofu formation mold tool, be cooled to room temperature, namely obtain finished product magma bean curd.
2. the magma bean curd preparation method according to claims 1, it is characterized in that, described ripe slurries prepare gained by following methods, at room temperature selected soybean is put into water and soak 10h ~ 14h, grind after soybean skin is separated, be that 50mL/min adds water in mill with flow in process of lapping, be that 15g/min adds immersion rear peeling soybean in mill with charging rate, grind the slurries obtained to filter through double-deck cotton gauze, filter the slurries obtained and hot plate 3min ~ 5min at slow fire, hot plate to slurry temperature with very hot oven again and reach 92 DEG C ~ 98 DEG C, cease fire when slurry temperature reaches 100 DEG C to hotting plate, and well-done slurries are poured out, offscum is stirred with wooden spoon to pot limit at any time in the process of hotting plate, obtain ripe slurries, with cotton gauze, slurries are filtered, to filter residue again add water stir after again filter, slurries are fully isolated by filter residue press filtration, and the mixing filtrate obtained deposits 6-10h, become and treat a slurries for slurry.
3. the magma bean curd preparation method according to claims 1, it is characterized in that, described magma prepares gained by following methods, at room temperature selected soybean is put into water and soaks 10h ~ 14h, pull out after skin of beancurd is departed from, add 8-10 water doubly, grind the slurries obtained and pour in ceramic vessel after double-deck cotton gauze filters, insulation 23-26 DEG C, ferment through 8-12h, after the offscum skimming the superiors and pulp-water, again filter with cotton gauze, gained filtrate is magma.
4. the magma bean curd preparation method according to claims 3, is characterized in that, the preferred mountain spring water of described water.
5. the magma bean curd preparation method according to claims 4, is characterized in that, described mountain spring water preferred Xiangshan mountain spring water.
6. the magma bean curd preparation method according to claims 1, it is characterized in that, described magma more preferably prepares gained by following methods, at room temperature selected soybean is put into water and soak 10h ~ 14h, obtain soaking rear soybean to grind, grind the slurries obtained to filter through double gauze, filter the slurries obtained and hot plate 3min ~ 5min at slow fire, hot plate to slurries with very hot oven again and seethe with excitement, cease fire and well-done slurries are poured in ceramic vessel and naturally cool, offscum to be stirred with spoon to pot limit at any time in the process of hotting plate, obtain ripe soya-bean milk; At room temperature 22 ~ 29 DEG C, insulation 24-36 hours fermentation, again filter with gauze, gained filtrate is magma.
7. the magma bean curd preparation method according to claims 2, it is characterized in that, described dries the Testa Glycines of separation, be reduced to water content lower than 1%, at 120-160 DEG C, heat 3-5 minute after being ground to 15-20 order, control the just variable color of Testa Glycines powder, add weight portion 1-2 water doubly, after abundant dissolving, this mixed liquor is joined and treats in a slurries of slurry.
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| CN201511003572.6A CN105494679A (en) | 2015-12-29 | 2015-12-29 | Preparation method for puree bean curd |
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| CN201511003572.6A CN105494679A (en) | 2015-12-29 | 2015-12-29 | Preparation method for puree bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156318A (en) * | 2017-04-26 | 2017-09-15 | 蚌埠市星光豆制品厂 | A kind of method for extending expiration date of bean curd |
| CN115349600A (en) * | 2021-05-17 | 2022-11-18 | 中国农业大学 | Special porous juice-absorbing fresh bean curd for hot pot or soup and preparation method thereof |
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|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
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2015
- 2015-12-29 CN CN201511003572.6A patent/CN105494679A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
Non-Patent Citations (1)
| Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156318A (en) * | 2017-04-26 | 2017-09-15 | 蚌埠市星光豆制品厂 | A kind of method for extending expiration date of bean curd |
| CN115349600A (en) * | 2021-05-17 | 2022-11-18 | 中国农业大学 | Special porous juice-absorbing fresh bean curd for hot pot or soup and preparation method thereof |
| CN115349600B (en) * | 2021-05-17 | 2023-09-19 | 中国农业大学 | Special porous juice-absorbing fresh bean curd for chaffy dish or soup and preparation method thereof |
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Application publication date: 20160420 |