CN105918489A - Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu - Google Patents
Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu Download PDFInfo
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- CN105918489A CN105918489A CN201610342521.4A CN201610342521A CN105918489A CN 105918489 A CN105918489 A CN 105918489A CN 201610342521 A CN201610342521 A CN 201610342521A CN 105918489 A CN105918489 A CN 105918489A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 41
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000222418 Lentinus Species 0.000 title abstract 3
- 244000139609 Euphoria longan Species 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 21
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008280 blood Substances 0.000 claims abstract description 14
- 210000004369 blood Anatomy 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 150000002333 glycines Chemical class 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241000620028 Dolichoris Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 229920002097 Lichenin Polymers 0.000 claims description 6
- 210000004556 brain Anatomy 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 abstract description 8
- 235000010469 Glycine max Nutrition 0.000 abstract description 8
- 230000006378 damage Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000701 coagulant Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 2
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses lentinus edodes-flavored blood-replenishing dried tofu with longan pulp. The dried tofu is prepared from, by weight, 180-200 parts of soybeans, 12-14 parts of lentinus edodes, 6-8 parts of longan pulp, 2-3 parts of hyacinth bean flowers, 3-4 parts of radix angelicae sinensis, 2-3 parts of dry moss powder, 8-10 parts of purple cabbages, 7-9 parts of white hyacinth beans, 6-8 parts of onion powder, an appropriate amount of lactose, an appropriate amount of citric acid and an appropriate amount of lactobacilli. According to the lentinus edodes-flavored blood-replenishing dried tofu with the longan pulp, soaked soybeans are steamed, puffed and ground into thick liquid, soybean odor can be removed, the water absorption can be increased, the bean milk production yield of the soybeans is increased, and the yield is increased; fermentation is conducted on soybean milk itself, a coagulator is obtained for coagulation, damage caused by adding other chemical coagulants can be avoided, the quality of the dried tofu can be improved, and the nutritional value is increased. Lentinus edodes and the like which are added in the making process have rich fragrance, the flavor is enhanced, and added longan pulp and radix angelicae sinensis have the effect of replenishing the blood.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Lentinus Edodes taste Arillus Longan and enrich blood dried tofu and preparation method thereof.
Background technology
Bean curd is invented in China, is increasingly becoming one of favorite bean product of south east asia resident.Bean curd is that Semen sojae atricolor is also contained water, carbohydrate and other component by flooding, the protein gel solidified with acid or salt.Its course of processing is broadly divided into two steps: the first step is by soybeans soaking, defibrination, mashing off, screenings isolated bean milk；Second step is to be boiled by bean milk and add coagulator so that it is solidification forms soybean curd, through suitably pressurizeing and discharging part Free water, i.e. obtains the bean curd (soy protein gel) with definite shape, hardness, elasticity and retentiveness.Bean curd is different due to its processing method, and product type is numerous.China is modal Glycine max (L.) Merr., bei-tofu, inner ester bean curd, processed bean curd, color bean curd, bittern tofu, tender bean curd etc..According to its processing characteristic, texture characteristic and water content, commercially available bean curd can be divided into again: hard bean curd, dried bean curd, soft bean curd and inner ester bean curd.
Dried tofu refers to that bean curd makes bean-curd product through dewatering process, is most representative bean-curd product on domestic market.Dried bean curd have the laudatory title of Vegetable meat, containing the nutrient substance of the needed by human such as rich in protein fat carbohydrate and calcium ferrophosphorus, has the advantage such as easily digested balanced in nutrition, all-ages.Owing to the dried tofu on market compares the most traditional in manufacturing process, it is all by defibrination direct after soybeans soaking, boils, add coagulator the most again and solidify, obtain through squeezing, the beany flavor of the dried tofu so obtained is bigger, and the residual of coagulator also can produce certain injury to people.Accordingly, it would be desirable to research and develop a kind of new technique to solve the problems referred to above.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Lentinus Edodes taste Arillus Longan is enriched blood dried tofu and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Lentinus Edodes taste Arillus Longan is enriched blood dried tofu, is made up of the raw material of following weight portion: Semen Glycines 180-200, Lentinus Edodes 12-14, Arillus Longan 6-8, Flos dolichoris 2-3, Radix Angelicae Sinensis 3-4, solid carbon dioxide lichenin 2-3, purple cabbage 8-10, Semen Lablab Album 7-9, onion powder 6-8, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
Described a kind of Lentinus Edodes taste Arillus Longan is enriched blood the preparation method of dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) by Lentinus Edodes clean add water boil cooling after add appropriate papain hydrolysis 4-6h, then obtain mushroom flavor powder after drying and crushing；Arillus Longan, Flos dolichoris, Radix Angelicae Sinensis, purple cabbage, Semen Lablab Album add the soak by water 60-80min of 6-8 times, and the process that carries out after cooling homogenizing obtains homogenizing fluid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with mushroom flavor powder, homogenizing fluid, solid carbon dioxide lichenin, onion powder boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain in compacting tool set and to squeeze 40-50min under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtains described Lentinus Edodes taste Arillus Longan and enriches blood dried tofu.
The invention have the advantage that the present invention passes through the Semen Glycines expanded defibrination again after cooking that will soak, be possible not only to remove beany flavor, and water absorption rate can be increased, increase the pulping rate of Semen sojae atricolor, improve yield；It is possible not only to avoid adding the harm that other chemical coagulant produce by using bean milk itself to carry out fermenting to obtain coagulator to carry out solidifying, but also the quality of dried tofu can be improved, increase its nutritive value.The Lentinus Edodes etc. added in manufacturing process has strong fragrance, increases mouthfeel, and the Arillus Longan of interpolation, Radix Angelicae Sinensis have the effect enriched blood.
Detailed description of the invention
A kind of Lentinus Edodes taste Arillus Longan is enriched blood dried tofu, is made up of the raw material of following weight portion (kg): Semen Glycines 180, Lentinus Edodes 12, Arillus Longan 6, Flos dolichoris 2, Radix Angelicae Sinensis 3, solid carbon dioxide lichenin 2, purple cabbage 8, Semen Lablab Album 7, onion powder 6, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
Described a kind of Lentinus Edodes taste Arillus Longan is enriched blood the preparation method of dried tofu, comprises the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23 DEG C and soak 6h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, being dried by Semen Glycines after cooling to water content is to send into Semen sojae atricolor in bulking machine after 35% to carry out expanding treatment again, fiberizer carries out defibrination with sending into together after the warm water soaking 2h of 7 times 23 DEG C the most again, after filtration, obtain bean milk；
(2) by Lentinus Edodes clean add water boil cooling after add appropriate papain hydrolysis 4h, then obtain mushroom flavor powder after drying and crushing；Arillus Longan, Flos dolichoris, Radix Angelicae Sinensis, purple cabbage, Semen Lablab Album add the soak by water 60min of 6 times, and the process that carries out after cooling homogenizing obtains homogenizing fluid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20h is activated at 35 DEG C, then take 1mL and inoculate in 15ml milk, activation 20h is continued at 35 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35 DEG C, cultivate 24h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid is that add the lactose of its weight portion 1.5% and the lactic acid bacteria culture solution of 6% to ferment to pH value of solution under conditions of temperature is 35 DEG C after 5.5 be 3.5 by the pH regulator of the supernatant, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with mushroom flavor powder, homogenizing fluid, solid carbon dioxide lichenin, onion powder boil 15min after fast cooling to less than 10 DEG C, carry out heated and boiled 15min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10min, obtains gel bean brain；
(6) being put into by gel bean brain in compacting tool set and to squeeze 40min under pressure 3MPa, period keeps temperature 65 DEG C, treats to ooze out without moisture, obtains described Lentinus Edodes taste Arillus Longan and enriches blood dried tofu.
Claims (2)
1. a Lentinus Edodes taste Arillus Longan is enriched blood dried tofu, it is characterized in that, be made up of the raw material of following weight portion: Semen Glycines 180-200, Lentinus Edodes 12-14, Arillus Longan 6-8, Flos dolichoris 2-3, Radix Angelicae Sinensis 3-4, solid carbon dioxide lichenin 2-3, purple cabbage 8-10, Semen Lablab Album 7-9, onion powder 6-8, lactose is appropriate, citric acid is appropriate, lactic acid bacteria is appropriate.
A kind of Lentinus Edodes taste Arillus Longan the most according to claim 1 is enriched blood the preparation method of dried tofu, it is characterised in that comprise the following steps:
(1) add after Semen Glycines being cleaned in the warm water of 23-25 DEG C and soak 6-8h, then the Semen Glycines soaked is placed on water proof in water-bath to cook, it is dried Semen Glycines after cooling after being 35-40% to water content to be sent into by Semen sojae atricolor in bulking machine again and carries out expanding treatment, carry out defibrination with sending into together after the warm water soaking 2-3h of 7-8 times 23-25 DEG C in fiberizer the most again, after filtration, obtain bean milk；
(2) by Lentinus Edodes clean add water boil cooling after add appropriate papain hydrolysis 4-6h, then obtain mushroom flavor powder after drying and crushing；Arillus Longan, Flos dolichoris, Radix Angelicae Sinensis, purple cabbage, Semen Lablab Album add the soak by water 60-80min of 6-8 times, and the process that carries out after cooling homogenizing obtains homogenizing fluid；
(3) appropriate lactobacillus inoculum is taken in the 15mL milk of sterilizing, 20-24h is activated at 35-37 DEG C, then take 1mL and inoculate in 15ml milk, activation 20-24h is continued at 35-37 DEG C, then the activated spawn obtained is accessed in the 100ml bean milk of sterilizing, under conditions of 35-37 DEG C, cultivate 24-28h, obtain lactic acid bacteria culture solution；
(4) bean milk that step (1) obtains is weighed the 15-20% of its weight portion, the supernatant is taken after centrifugal treating, the emulsion of lower floor is re-poured in remaining bean milk, then using citric acid to ferment the lactic acid bacteria culture solution that the pH regulator of the supernatant is the lactose and 6-7% that add its weight portion 1.5-2% after 5.5-6 to pH value of solution under conditions of temperature is 35-37 DEG C is 3.5-3.8, obtains bean milk coagulator；
(5) post-heating of remaining bean milk being mixed homogeneously with mushroom flavor powder, homogenizing fluid, solid carbon dioxide lichenin, onion powder boil 15-20min after fast cooling to less than 10 DEG C, carry out heated and boiled 15-20min the most again, bean milk coagulator is added while the pH stirred to mixture is 5.0-5.2 when bean milk temperature naturally cools to about 80 DEG C, drainage after insulation 10-15min, obtains gel bean brain；
(6) being put into by gel bean brain in compacting tool set and to squeeze 40-50min under pressure 3-5MPa, period keeps temperature 65-75 DEG C, treats to ooze out without moisture, obtains described Lentinus Edodes taste Arillus Longan and enriches blood dried tofu.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342521.4A CN105918489A (en) | 2016-05-23 | 2016-05-23 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
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| CN201610342521.4A CN105918489A (en) | 2016-05-23 | 2016-05-23 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
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| CN201610342521.4A Pending CN105918489A (en) | 2016-05-23 | 2016-05-23 | Lentinus edodes-flavored blood-replenishing dried tofu with longan pulp and preparation method of dried tofu |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232315A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of nutrition and health care pineapple taste violet cabbage dried bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444895A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Mushroom and celery dried bean-curd and preparation method thereof |
| CN103444898A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Dried bean curd with seafood flavor and preparation method thereof |
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2016
- 2016-05-23 CN CN201610342521.4A patent/CN105918489A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444895A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Mushroom and celery dried bean-curd and preparation method thereof |
| CN103444898A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Dried bean curd with seafood flavor and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吕 博等: "双菌发酵黄浆水制备豆腐凝固剂培养条件优化", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232315A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of nutrition and health care pineapple taste violet cabbage dried bean curd |
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Application publication date: 20160907 |
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