CN105532918A - Leisure Chiba bean curd and processing technology thereof - Google Patents
Leisure Chiba bean curd and processing technology thereof Download PDFInfo
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- CN105532918A CN105532918A CN201610079748.4A CN201610079748A CN105532918A CN 105532918 A CN105532918 A CN 105532918A CN 201610079748 A CN201610079748 A CN 201610079748A CN 105532918 A CN105532918 A CN 105532918A
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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
Abstract
The invention discloses a leisure Chiba bean curd and a processing technology thereof. The leisure Chiba bean curd disclosed by the invention is mainly prepared by the processes of chopping, loading, forming, steaming, cooling, slicing, marinating, baking, seasoning, packaging and sterilizing of soy isolate protein as a main raw material. In the drying process, the moisture content of a final product can be reduced, and the toughness of the product is kept. Furthermore, the product is full in flavor and strong in aroma in the seasoning process. According to the leisure Chiba bean curd product prepared by the technical scheme, the moisture content is smaller than or equal to 70%; the protein content is greater than or equal to 12%; the leisure Chiba bean curd product is abundant in nutrient, pleasant in color and luster, unique in flavor, and smooth and tough in taste; and a new choice of a convenient and delicious product is provided for wide consumers.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of leisure thousand bean curd and processing technology thereof.
Background technology
Along with the quickening of growth in the living standard and rhythm of life, the demand of modern to food starts to future developments such as nutrition, health, safety, delicious food, convenience.Bean product contain the mineral matter of the human body needs such as rich in protein and calcium, phosphorus, iron, and vitamin and cellulose, are the important component parts of balanced diet fiber.Dried bean curd is as the representative of leisure bean product, and because its chewiness is tasty and refreshing, the features such as instant bagged are liked by consumer deeply.With development, dried bean curd industry be equally also faced with product homogeneity, eating method single, be difficult to accomplish color, smell and taste type all good, market industry development bottlenecks such as drug on the market.
Thousand bean curd is the novel bean product of one adopting up-to-date soybean curd preparing technique to produce, and take soybean protein isolate as primary raw material, by adding enzyme preparation, under given conditions gel reaction occurs and a kind of novel tofu without shortening or shortening completely of making.It not only maintains the mouthfeel of the smooth exquisiteness of traditional bean curd, has again unique Q strength and sharp and clear, dark liking by consumers in general.At present, thousand pages of commercially available bean curd are mostly freezing half-finished forms, and thousand pages of tofu product markets of lying fallow also are in the budding stage, fragmentary several products, soft mouth feel, lacking toughness.
Chinese patent Authorization Notice No. CN103262911B, September 17 2014 day for announcing, announce a kind of thousand bean curd and preparation method thereof, thousand bean curd in this invention comprises following component: soybean protein isolate, vegetable protein, starch, ice cube, water, vegetable oil, white granulated sugar, TG enzyme, coagulating agent, chickens' extract, egg white, salt, sophora flower, fresh monosodium glutamate, sucrose fatty ester, although enhanced the mouthfeel of thousand bean curd by TG enzyme etc., but the taste of its goods is single, soft mouth feel, toughness is also poor, is difficult to the demand meeting consumers in general.
Summary of the invention
For solving the problem, the invention provides that a kind of taste is abundant, local flavor is full, giving off a strong fragrance, there is better mouthfeel, the thousand bean curd that toughness is strong.
Present invention also offers a kind of step simple, ensure that product has better mouthfeel, keep the thousand bean curd processing technology of toughness of products.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of leisure thousand bean curd, raw material primarily of following weight portion is made: soybean protein isolate 10-16 part, water 60-80 part, vegetable oil 5-10 part, starch 1-6 part, white sugar 0.1-0.5 part, monosodium glutamate 0.2-0.7 part, salt 0.1-0.5 part, glutamine transaminage 0.1-0.4 part, halogen material 70-90 part, natural flavor 1-3 part.
As preferably, natural flavor is made up of the raw material of following weight portion: capsicum 6-8 part, cloves 1-3 part, Chinese prickly ash 3-5 part, anise 2-4 part, nutmeg 2-4 part, rosemary 0.5-1.5 part, cassia bark 1-3 part, ginger juice 6-8 part, garlic juice 4-6 part.The compound of multiple natural flavor can promote the taste of thousand bean curd, improves its mouthfeel.
As preferably, halogen material dissolves mixing by the raw material of following weight portion and forms: water 40-48 part, white sugar 1-5 part, salt 0.5-1.5 part, monosodium glutamate 0.5-2 part, soy sauce 1-6 part.
As also comprising flavouring powder 0.5-2.5 part in preferred feedstock; Flavouring powder is obtained by the raw material of following weight portion: walnut 2-5 part, dry jujube 3-5 part, peanut 1-4 part, carrot juice 5-8 part, lemon juice 1-2 part, pineapple juice 6-10 part.Commercially available bean product are all often the tastes such as spiced or spicy, although taste is pretty good still of low nutritive value, and the food of the long-term practical taste such as spicy easily causes a series of health problem, add the flavouring powder be made up of fruit juice and nutritious dry fruit, the taste of thousand bean curd can be greatly enriched, can also augment nutritional to a certain extent.
As preferably, natural flavor and flavouring powder obtain by the following method: first solid material is pulverized 3-5min under 3000-4000r/min rotating speed, add liquid charging stock again and stir 1-3min under 1000-2000r/min rotating speed, after final drying, cross 200-300 mesh sieve.
To lie fallow the processing technology of thousand bean curd, comprise the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 3000-6000r/min and mix 3-8min; Slowly add vegetable oil, cut under rotating speed 4000-5500r/min and mix 4-8min; Add surplus stock, cut under rotating speed 1500-2500r/min and mix 2-6min; Add and use water-soluble glutamine transaminage, cut under rotating speed 2500-3500r/min and mix 1-5min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 0-10 DEG C, leave standstill 12-16h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 85-90 DEG C, and the time is 20-30min;
(5) cool;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5-5.5cm long, 4-4.5cm is wide, the small pieces thousand bean curd that 0.6-1cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 40-60min at the temperature of 80-90 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 60-70 DEG C, smoke 25-35min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly;
(10) pack; (11) sterilization.
The glutamine transaminage added in step (1), can act synergistically with the soybean protein isolate in raw material, improves the performance of soybean protein isolate, promotes toughness and the mouthfeel of thousand bean curd; Smoke the water content that can reduce in thousand bean curd in step (8), increase the toughness of product, improve mouthfeel, avoid the shortcoming of soft mouth feel, lacking toughness in commercially available thousand bean curd product; Seasoning again in step (9), can allow thousand bean curd local flavor better, give off a strong fragrance.
Therefore, the present invention has following beneficial effect:
(1) the thousand pages of bean curd of the leisure in the present invention, nutritious, color and luster is pleasant, unique flavor, delicate mouthfeel flexible, for consumers in general provide convenience the new selection of savoury products;
(2) processing technology of thousand bean curd in the present invention, technique is simple, the moisture in thousand bean curd can be controlled a lower level, also can make thousand bean curd not by germ contamination, avoid food-safety problem.
Detailed description of the invention
Technical scheme of the present invention is illustrated below in conjunction with embodiment.
Embodiment 1
A kind of leisure thousand bean curd, the raw material primarily of following weight portion is made: soybean protein isolate 10 parts, 60 parts, water, vegetable oil 5 parts, starch 1 part, white sugar 0.1 part, monosodium glutamate 0.2 part, salt 0.1 part, glutamine transaminage 0.1 part, 70 parts, halogen material, natural flavor 1 part, 0.5 part, flavouring powder.
Wherein, flavouring powder is obtained by the raw material of following weight portion: walnut 2 parts, dry jujube 3 parts, peanut 1 part, carrot juice 5 parts, lemon juice 1 part, pineapple juice 6 parts; Natural flavor is made up of the raw material of following weight portion: 6 parts, capsicum, cloves 1 part, 3 parts, Chinese prickly ash, anise 2 parts, nutmeg 2 parts, rosemary 0.5 part, 1 part, cassia bark, ginger juice 6 parts, 4 parts, garlic juice; Halogen material dissolves mixing by the raw material of following weight portion and forms: 40 parts, water, white sugar 1 part, salt 0.5 part, monosodium glutamate 0.5 part, 1 part, soy sauce.
Natural flavor and flavouring powder obtain by the following method: first solid material is pulverized 3min under 3000r/min rotating speed, then add liquid charging stock stir 1min under 1000r/min rotating speed, cross 200 mesh sieves after final drying.
To lie fallow the processing technology of thousand bean curd, comprise the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 3000r/min and mix 3min; Slowly add vegetable oil, cut under rotating speed 4000r/min and mix 4min; Add surplus stock, cut under rotating speed 1500r/min and mix 2min; Add and use water-soluble glutamine transaminage, cut under rotating speed 2500r/min and mix 1min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 0 DEG C, leave standstill 12h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 85 DEG C, and the time is 20min;
(5) cool: after having steamed, shift truck onto cooling chamber, make the central temperature cool to room temperature of product;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5cm long, 4cm is wide, the small pieces thousand bean curd that 0.6cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 40min at the temperature of 80 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 60 DEG C, smoke 25min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly;
(10) pack: the small pieces thousand bean curd after seasoning is carried out vacuum packaging;
(11) sterilization: by the sterilization 20min obtained leisure thousand bean curd under 110 DEG C of high temperature of the small pieces thousand bean curd after packaging.
Embodiment 2
A kind of leisure thousand bean curd, the raw material primarily of following weight portion is made: soybean protein isolate 13 parts, 70 parts, water, vegetable oil 7 parts, starch 4 parts, white sugar 0.3 part, monosodium glutamate 0.5 part, salt 0.3 part, glutamine transaminage 0.3 part, 80 parts, halogen material, 1.5 parts, natural flavor 1-3 part flavouring powder.
Wherein, flavouring powder is obtained by the raw material of following weight portion: walnut 3.5 parts, dry jujube 4 parts, peanut 2.5 parts, carrot juice 6.5 parts, lemon juice 1.5 parts, pineapple juice 8 parts; Natural flavor is made up of the raw material of following weight portion: 7 parts, capsicum, cloves 2 parts, 4 parts, Chinese prickly ash, anise 3 parts, nutmeg 3 parts, rosemary 1 part, 2 parts, cassia bark, ginger juice 7 parts, 5 parts, garlic juice; Halogen material dissolves mixing by the raw material of following weight portion and forms: 44 parts, water, white sugar 3 parts, salt 1 part, monosodium glutamate 1.5 parts, 3.5 parts, soy sauce.
Natural flavor and flavouring powder obtain by the following method: first solid material is pulverized 4min under 3500r/min rotating speed, then add liquid charging stock stir 2min under 1500r/min rotating speed, cross 250 mesh sieves after final drying.
To lie fallow the processing technology of thousand bean curd, comprise the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 4500r/min and mix 6min; Slowly add vegetable oil, cut under rotating speed 4800r/min and mix 6min; Add surplus stock, cut under rotating speed 3000r/min and mix 4min; Add and use water-soluble glutamine transaminage, cut under rotating speed 3000r/min and mix 3min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 5 DEG C, leave standstill 14h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 87 DEG C, and the time is 25min;
(5) cool: after having steamed, shift truck onto cooling chamber, make the central temperature cool to room temperature of product;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5.3cm long, 4.3cm is wide, the small pieces thousand bean curd that 0.8cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 50min at the temperature of 85 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 65 DEG C, smoke 30min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly;
(10) pack: the small pieces thousand bean curd after seasoning is carried out vacuum packaging;
(11) sterilization: by the sterilization 30min obtained leisure thousand bean curd under 120 DEG C of high temperature of the small pieces thousand bean curd after packaging.
Embodiment 3
A kind of leisure thousand bean curd, the raw material primarily of following weight portion is made: soybean protein isolate 16 parts, 80 parts, water, vegetable oil 10 parts, starch 6 parts, white sugar 0.5 part, monosodium glutamate 0.7 part, salt 0.5 part, glutamine transaminage 0.4 part, 90 parts, halogen material, natural flavor 3 parts, 2.5 parts, flavouring powder.
Wherein, flavouring powder is obtained by the raw material of following weight portion: walnut 5 parts, dry jujube 5 parts, peanut 4 parts, carrot juice 8 parts, lemon juice 2 parts, pineapple juice 10 parts; Natural flavor is made up of the raw material of following weight portion: 8 parts, capsicum, cloves 3 parts, 5 parts, Chinese prickly ash, anise 4 parts, nutmeg 4 parts, rosemary 1.5 parts, 3 parts, cassia bark, ginger juice 8 parts, 6 parts, garlic juice; Halogen material dissolves mixing by the raw material of following weight portion and forms: 48 parts, water, white sugar 5 parts, salt 1.5 parts, monosodium glutamate 2 parts, 6 parts, soy sauce.
Natural flavor and flavouring powder obtain by the following method: first solid material is pulverized 5min under 4000r/min rotating speed, then add liquid charging stock stir 3min under 2000r/min rotating speed, cross 300 mesh sieves after final drying.
To lie fallow the processing technology of thousand bean curd, comprise the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 6000r/min and mix 8min; Slowly add vegetable oil, cut under rotating speed 5500r/min and mix 8min; Add surplus stock, cut under rotating speed 2500r/min and mix 6min; Add and use water-soluble glutamine transaminage, cut under rotating speed 3500r/min and mix 5min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 0-10 DEG C, leave standstill 16h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 90 DEG C, and the time is 30min;
(5) cool: after having steamed, shift truck onto cooling chamber, make the central temperature cool to room temperature of product;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5.5cm long, 4.5cm is wide, the small pieces thousand bean curd that 1cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 60min at the temperature of 90 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 70 DEG C, smoke 35min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly;
(10) pack: the small pieces thousand bean curd after seasoning is carried out vacuum packaging;
(11) sterilization: by the sterilization 40min obtained leisure thousand bean curd under 130 DEG C of high temperature of the small pieces thousand bean curd after packaging.
Embodiment 4
A kind of leisure thousand bean curd, the raw material primarily of following weight portion is made: soybean protein isolate 16 parts, 80 parts, water, vegetable oil 10 parts, starch 6 parts, white sugar 0.5 part, monosodium glutamate 0.7 part, salt 0.5 part, glutamine transaminage 0.4 part, 90 parts, halogen material, natural flavor 3 parts.
To lie fallow the processing technology of thousand bean curd, comprise the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 6000r/min and mix 8min; Slowly add vegetable oil, cut under rotating speed 4500r/min and mix 8min; Add surplus stock, cut under rotating speed 2500r/min and mix 6min; Add and use water-soluble glutamine transaminage, cut under rotating speed 3000r/min and mix 5min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 0-10 DEG C, leave standstill 16h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 90 DEG C, and the time is 30min;
(5) cool: after having steamed, shift truck onto cooling chamber, make the central temperature cool to room temperature of product;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5.5cm long, 4.5cm is wide, the small pieces thousand bean curd that 1cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 60min at the temperature of 90 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 70 DEG C, smoke 35min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly;
(10) pack: the small pieces thousand bean curd after seasoning is carried out vacuum packaging;
(11) sterilization: by the sterilization 20min obtained leisure thousand bean curd under 121 DEG C of high temperature of the small pieces thousand bean curd after packaging.
The physical and chemical index of product of the present invention is as follows:
1. sense index
2. physical and chemical index
3. sanitary index
| Project | Index | Measured value | Evaluate |
| Total plate count (CFU/ gram) | ≤750 | ＜10 | Qualified |
| Coliform (MPN/100 gram) | ≤30 | ＜30 | Qualified |
| Pathogenic bacteria (salmonella, staphylococcus aureus, Shigella) | Must not detect | Do not detect | Qualified |
Claims (7)
1. a leisure thousand bean curd, it is characterized in that the raw material primarily of following weight portion is made: soybean protein isolate 10-16 part, water 60-80 part, vegetable oil 5-10 part, starch 1-6 part, white sugar 0.1-0.5 part, monosodium glutamate 0.2-0.7 part, salt 0.1-0.5 part, glutamine transaminage 0.1-0.4 part, halogen material 70-90 part, natural flavor 1-3 part.
2. one leisure thousand bean curd according to claim 1, it is characterized in that: described natural flavor is made up of the raw material of following weight portion: capsicum 6-8 part, cloves 1-3 part, Chinese prickly ash 3-5 part, anise 2-4 part, nutmeg 2-4 part, rosemary 0.5-1.5 part, cassia bark 1-3 part, ginger juice 6-8 part, garlic juice 4-6 part.
3. one leisure thousand bean curd according to claim 1, is characterized in that: described halogen material dissolves mixing by the raw material of following weight portion and forms: water 40-48 part, white sugar 1-5 part, salt 0.5-1.5 part, monosodium glutamate 0.5-2 part, soy sauce 1-6 part.
4. one leisure thousand bean curd according to claim 1, is characterized in that: also comprise flavouring powder 0.5-2.5 part in described raw material; Flavouring powder is obtained by the raw material of following weight portion: walnut 2-5 part, dry jujube 3-5 part, peanut 1-4 part, carrot juice 5-8 part, lemon juice 1-2 part, pineapple juice 6-10 part.
5. the one leisure thousand bean curd according to claim 2 or 4, it is characterized in that described natural flavor and flavouring powder obtain by the following method: first solid material is pulverized 3-5min under 3000-4000r/min rotating speed, add liquid charging stock again and stir 1-3 minute under 1000-2000r/min rotating speed, after final drying, cross 200-300 mesh sieve.
6. a processing technology for leisure thousand bean curd according to claim 1, is characterized in that comprising the following steps:
(1) cut and mix: in cutmixer, add soybean protein isolate and water, start to cut after pre-mixing and mix, cut under rotating speed 3000-6000r/min and mix 3-8min; Slowly add vegetable oil, cut under rotating speed 4000-5500r/min and mix 4-8min; Add surplus stock, cut under rotating speed 1500-2500r/min and mix 2-6min; Add and use water-soluble glutamine transaminage, cut under rotating speed 2500-3500r/min and mix 1-5min and obtain viscous mixture;
(2) sabot: load in mould disks by cutting the viscous mixture mixed, floating with hard plastic scraper, put on bin;
(3) be shaped: the environment viscous mixture that sabot is good being put into 0-10 DEG C, leave standstill 12-16h, obtained thousand bean curd;
(4) steam: obtained thousand bean curd truck is pushed steam box and steams, steaming temperature is 85-90 DEG C, and the time is 20-30min;
(5) cool;
(6) cut into slices: cooled thousand pages of bean curd are cut into 5-5.5cm long, 4-4.5cm is wide, the small pieces thousand bean curd that 0.6-1cm is thick;
(7) stew in soy sauce: add water and open steam in jacketed pan, adds halogen material, after waiting halogen material to mix, adds small pieces thousand bean curd, remains on stew in soy sauce 40-60min at the temperature of 80-90 DEG C;
(8) smoke: small pieces thousand bean curd good for stew in soy sauce is placed in and dries on chain, at 60-70 DEG C, smoke 25-35min;
(9) seasoning: by the small pieces thousand bean curd of drying, adds natural flavor and mixes thoroughly.
7. the processing technology of a kind of thousand bean curd that lies fallow according to claim 6, characterized by further comprising following steps
(10) pack;
(11) sterilization.
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| CN201610079748.4A CN105532918A (en) | 2016-02-04 | 2016-02-04 | Leisure Chiba bean curd and processing technology thereof |
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| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN107251952A (en) * | 2017-06-27 | 2017-10-17 | 泌阳县鑫发食用菌有限责任公司 | Thousand bean curd and preparation method thereof |
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| CN107627336A (en) * | 2017-09-29 | 2018-01-26 | 福州金翔食品机械设备技术有限公司 | Thousand bean curd manufacture craft |
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