CN106035708A - Nori-flavor chili-oil pickled tofu and processing method thereof - Google Patents

Nori-flavor chili-oil pickled tofu and processing method thereof Download PDF

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Publication number
CN106035708A
CN106035708A CN201610351168.6A CN201610351168A CN106035708A CN 106035708 A CN106035708 A CN 106035708A CN 201610351168 A CN201610351168 A CN 201610351168A CN 106035708 A CN106035708 A CN 106035708A
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China
Prior art keywords
nori
water
flavor
oil
pickled tofu
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CN201610351168.6A
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Chinese (zh)
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顾永忠
李兴江
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Anhui Bagongshan Bean Products Co Ltd
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Anhui Bagongshan Bean Products Co Ltd
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Priority to CN201610351168.6A priority Critical patent/CN106035708A/en
Publication of CN106035708A publication Critical patent/CN106035708A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese 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 nori-flavor chili-oil pickled tofu and a processing method thereof. The nori-flavor chili-oil pickled tofu is prepared from the following raw materials: nori, whitebaits, okras, salvia japonica herb, soybeans, peas, Shuhuacai (a kind of edible shrub and rare economic plants), walnut kernel powder, rhizoma polygonati, rhizoma acori graminei, michelia figo flowers, Chinese chestnut leaves, banana juice, kombucha liquid, pig skin, a marinating material, chili oil, an appropriate amount of a mucoraceous liquid and an appropriate amount of table salt. The processing method of the nori-flavor chili-oil pickled tofu prepared by the invention comprises the step of performing fermentation for two times. The first fermentation preserves original flavor of the pickled tofu; wrapping is conducted by a treatment pulp of the whitebaits, the pig skin and the kombucha liquid so as to form a coating; thus, the nori-flavor chili-oil pickled tofu is richer in nutrition and full in layered sense of taste while the aroma is enhanced and the flavor is improved; moreover, slow-release effects are achieved in subsequent pickling and pot-stewing processes, so that the salinity of the pickled tofu is reduced. Soaking is conducted with the chili oil containing the nori and the salvia japonica herb, so that the pickled tofu has the refreshing flavor of the nori; moreover, the ingredients, including the rhizoma polygonati, the michelia figo flowers and the like, are added, so that the pickled tofu has higher health-care values. Thus, the pickled tofu increases the appetite, and has the functions of refreshing the mind, benefiting the intelligence, activating the blood circulation, lowering blood pressure and so on. The pickled tofu is fine and smooth in texture as well as delicious and mellow in taste, and integrates the effects of nourishing and health-caring as well as the flavor.

Description

A kind of Nori local flavor chilli oil fermented bean curd and processing method thereof
Technical field
The present invention relates to food technology field, particularly relate to a kind of Nori local flavor chilli oil fermented bean curd and processing method thereof.
Background technology
Fermented bean curd, vary in different localities again referred to as " fermented bean curd ", " fermented red beancurd " or " Lignum Rhamnellae franguloidis ".Fermented bean curd is the bean system of a kind of secondary operations Food, is the fermented seasonings of the famous tool national characters of China, for the common assistant dish of Chinese, or is used for cooking.Generally fermented bean curd Mainly by fermenting with mucormycosis, including Mucor sufu (Mucor sufu), Zygosaccharomyces rouxii (Mucor Rouxianus), total Shape Mucor (Mucor racemosus), also rhizopus, such as rhizopus chinensis (Rhizopus chinensis) etc..Such as Application No. 201310425721.2 preparation methoies that the present invention relates to a kind of Folium camelliae assamicae fried bean curd breast, are characterized by Pu ' er tea powder 0.3-1.2 Part is cooked into tea, scalds, with the tea of 85-90 DEG C, bean milk of waking up, and after filtering, put and starching, wraps up and squeezes into bulk with cotton, make Bean curd, then according to traditional handicraft fermentation, by bean curd 100 parts, Pu'er tea wine 1-5 part, SUANMUGUA powder 0.5-1.5 part, Sal 7-15 parts, Pericarpium Zanthoxyli 2-5 part, Fructus Capsici 2-7 part, Rhizoma Zingiberis Recens 3-7 part are fully mixed thoroughly, place 5-10 days, put into fresh vegetable seed after dress altar Oil, then pickle more than 12 months, described Pu'er tea wine is formed by the dispensing mixing of following weight portion brewed half a year: 55 ~the pure Sorghum vulgare Pers. Wine 100 parts of 65 degree, crystal sugar 5-15 part, the Folium camelliae assamicae 2-4 part after 240 hours bakee, and through 3-5 hour Fructus Jujubae 1-3 part after cooling clears baking repeatedly, purple rice 3-5 part, Fructus Lycii 1-3 part, Radix Rehmanniae Preparata 0.5-1 part, Radix Angelicae Sinensis 0.2- 0.8 part, Radix Astragali 1-2 part, road DANGSHEN 1-2 part, Radix Polygoni Multiflori 1-1.5 part.Above-mentioned way is that Folium Camelliae sinensis boils refreshment slurry, prepares bean curd, This sampling technology is filtering squeezing process losses tea Flavor, and Titian seasoning simultaneously is inconspicuous, and adds brewed tea wine, in containing Medicine composition influence fermented bean curd original flavor, affects the quality of bean curd.
The present invention keeps fermented bean curd original flavor to enrich fermented bean curd mouthfeel simultaneously, wraps up in slurry ferment in second time first after fermentation, and internal layer is protected Hold fermented bean curd original flavor, outer layer Titian flavour enhancing, reduce fermented bean curd salinity, improve healthy nutritive value simultaneously, gather nutrition, local flavor, health care In one, meet Modern human populations diet and pursue.
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 Nori local flavor chilli oil fermented bean curd and processing thereof Method.
The present invention is achieved by the following technical solutions:
A kind of Nori local flavor chilli oil fermented bean curd, is made up of the raw material of following weight parts:
Nori 40-60, Hemisalanx 40-50, Flos abelmoschi manihot 18-20, Salvia japonica Thunb. 20-25, Semen sojae atricolor 950-1000, Semen Pisi sativi 80-100, tree Herba Astragali Sinici 20-22, walnut powder 15-20, Rhizoma Polygonati 4-6, Rhizoma Acori Graminei 3-5, HANXIAOHUA 3-4, Folium Castaneae 3-5, bananas juice 80-100, black tea bacterium solution 140-180, Corii Sus domestica 80-90, bittern material 150-200, chilli oil 150-250, Mucor bacterium solution are appropriate, proper amount of salt.
The processing method of described Nori local flavor chilli oil fermented bean curd, comprises the following steps:
(1), by Salvia japonica Thunb., tree Herba Astragali Sinici, Nori rinsed clean, add the 1-2 times of water containing 0.02-0.04% citric acid and make into Slurry, melt cinder separates, and filtering residue toasts ripe perfume (or spice), refined 200 mesh sieves, and obtained fresh XIANGFEN, and filtered juice is stand-by;
(2), Flos abelmoschi manihot is cleaned, put into boiling water and scald 1-2 minute processed, put into leaching refrigeration in the frozen water containing 1-2% citric acid but, cold Freeze and be broken into granule, Hemisalanx is contained in the water of 8-10% Sal and embathe 20-30 minute, grind pulping in the lump with Flos abelmoschi manihot granule, add Entering that bananas juice water proof is stewing to be stewed to thick shape, overlay film cold preservation obtains Hemisalanx and freezes;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, and cutting filamentation, at 180-220 Steam 10-15 minute under DEG C superheated steam, send into baking box baking at 232-240 DEG C expanded, pulverize, obtain Corii Sus domestica powder;
(4), Rhizoma Polygonati, Rhizoma Acori Graminei, HANXIAOHUA, Folium Castaneae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, at 40- Bake dry perfume at 60 DEG C, add 6-8 times of soak by water 1-1.5 hour, filter and remove residue, obtain decoction liquor;
(5), by Semen Pisi sativi add water the micro-boiling of boiling, pulls out and puts into frozen water leaching refrigeration but, and dehydration drains, 180-200 DEG C overheated steaming Decatize 10-15 minute, pulverizes, and adds step (1) filtered juice, stirs, put into microwave oven, dries at 60-80 DEG C Make dry perfume, obtain Semen Pisi sativi tea powder;
(6), by Semen sojae atricolor roguing, clean, soak after grind pulping, then mashing off orders halogen, and white spirit base is made in squeezing, is put by white spirit base In cage lattice, enter mycete room, spray mucormycosis inoculation, carry out fermenting 1-3 days for the first time, put into drying room and bake at 65-80 DEG C Within 3-4 hour, become dry to 4-5, by Corii Sus domestica powder, Semen Pisi sativi tea powder, walnut powder mixing, add 1-2 times of water stirring and emulsifying, with decoction liquor, red Tea bacterium solution, Hemisalanx are frozen and are puddled, and baking bean embryo is put into screen cloth, and leaching is made 10-15 minute in puddling serosity after taking out condensation and weighed 2-3 time processed of multiple leaching, leaching is wrapped up in uniformly, again sprays hair enzyme bacterium, second time fermentation 1-2 days, obtains blank and carries out rubbing hair with the hands, adds 11-13% Sal, 14-16 degree saline, pickle 4 to 7 days and become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 2-4, Pericarpium Zanthoxyli 1-2, Oleum Linderae 1- 2, Radix Et Rhizoma Nardostachyos 2-3, Radix Glycyrrhizae 1-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Fructus Foeniculi 1-2, Pericarpium Citri Reticulatae 2-3, Flos Caryophylli 1-3, black vinegar 20-30, Fructus Capsici 12-15;By upper Stating adjuvant to put in bittern material filling, add water heated and boiled 30-40 minute, adds 94-96 degree edible ethanol, be modulated into 12-after cooling 13 degree of bittern material;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, the Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4, be broken into granule respectively, A small amount of rice wine is moistened in spray, infiltrates mix homogeneously, puts into microwave oven and bake out perfume (or spice) at 80-90 DEG C, is finish-ground to powder, adds 0.8-1 Times salad oil stir-fries and is heated to 110-120 DEG C of truce, adds fresh XIANGFEN stirring homogenizing, obtains fresh fragrant chilli oil;
(9), fermented bean curd dry body is bottled, pour into bittern material, enter semifinished product warehouse fermentation 4-5 month to ripe, the fresher perfume (or spice) that will boil Chilli oil is circulated in fermented bean curd bottle, makes Nori local flavor chilli oil fermented bean curd, packaging warehouse-in after high temperature sterilize.
The invention have the advantage that
The Nori local flavor chilli oil fermented bean curd that the present invention prepares, uses ferment in second time, ferments first and retain fermented bean curd original flavor, interpolation Hemisalanx, Corii Sus domestica, black tea bacterium solution process serosity and wrap up in system, form coating, and simultaneously, nutrition is abundanter, and mouthfeel is rich in stereovision for Titian flavour enhancing, Follow-up pickle, stew in soy sauce have slow releasing function, reduce fermented bean curd salinity, use containing Nori, Salvia japonica Thunb. chilli oil in leaching system, Give the fresh Flavor of Nori, the while of being also added with the composition such as Rhizoma Polygonati, HANXIAOHUA, more health value, synergism, appetite stimulator, Having refreshment Fructus Alpiniae Oxyphyllae, effects such as decompression of invigorating blood circulation, color and luster is ruddy, exquisite quality, delicious aromatic, collects nutrition, health care, local flavor in one Body, all-ages.
Detailed description of the invention
A kind of Nori local flavor chilli oil fermented bean curd, is made up of the raw material of following weight parts:
Nori 60, Hemisalanx 50, Flos abelmoschi manihot 20, Salvia japonica Thunb. 25, Semen sojae atricolor 1000, Semen Pisi sativi 100, tree Herba Astragali Sinici 22, walnut powder 20, Rhizoma Polygonati 6, stone Rhizoma Acori Graminei 5, HANXIAOHUA 4, Folium Castaneae 5, bananas juice 100, black tea bacterium solution 180, Corii Sus domestica 90, bittern material 200, chilli oil 250, Mucor bacterium solution are fitted Amount, proper amount of salt.
The processing method of described Nori local flavor chilli oil fermented bean curd, comprises the following steps:
(1), by Salvia japonica Thunb., tree Herba Astragali Sinici, Nori rinsed clean, add 2 times of water containing 0.04% citric acid and make pulping, melt cinder Separating, filtering residue toasts ripe perfume (or spice), refined 200 mesh sieves, and obtained fresh XIANGFEN, and filtered juice is stand-by;
(2), Flos abelmoschi manihot is cleaned, put into the boiling water system of scalding 2 minutes, put into leaching refrigeration in the frozen water containing 2% citric acid but, freezing broken It is broken into granule, Hemisalanx is contained and the water of 10% Sal embathes 30 minutes, grind pulping in the lump with Flos abelmoschi manihot granule, add bananas juice Water proof is stewing to be stewed to thick shape, and overlay film cold preservation obtains Hemisalanx and freezes;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 20 minutes, removes oils and fats, and cutting filamentation, 220 DEG C of overheated steamings Steam under vapour 15 minutes, send into baking box baking at 240 DEG C expanded, pulverize, obtain Corii Sus domestica powder;
(4), Rhizoma Polygonati, Rhizoma Acori Graminei, HANXIAOHUA, Folium Castaneae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, at 60 DEG C The dry perfume of lower baking, adds 8 times of soak by water 1.5 hours, and filter and remove residue obtains decoction liquor;
(5), by Semen Pisi sativi add water the micro-boiling of boiling, pulls out and puts into frozen water leaching refrigeration but, and dehydration drains, and steams at 200 DEG C of superheated steams Make 15 minutes, pulverize, add step (1) filtered juice, stir, put into microwave oven, at 60 DEG C, bake out dry perfume, Semen Pisi sativi tea powder;
(6), by Semen sojae atricolor roguing, clean, soak after grind pulping, then mashing off orders halogen, and white spirit base is made in squeezing, is put by white spirit base In cage lattice, enter mycete room, spray mucormycosis inoculation, carry out fermenting 3 days for the first time, put into drying room and bake 4 hours at 80 DEG C Do to 5 one-tenth, by Corii Sus domestica powder, Semen Pisi sativi tea powder, walnut powder mixing, add 2 times of water stirring and emulsifying, with decoction liquor, black tea bacterium solution, Hemisalanx Freezing and puddle, baking bean embryo is put into screen cloth, leaching is made 15 minutes in puddling serosity after taking out condensation and is repeated leaching system 3 times, and leaching is wrapped up in Uniformly, again spray hair enzyme bacterium, second time fermentation 2 days, obtain blank carry out rub with the hands hair, add 13% Sal, 16 degree of saline, pickle 4 to Within 7 days, become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 4, Pericarpium Zanthoxyli 2, Oleum Linderae 2, Radix Et Rhizoma Nardostachyos 3, Radix Glycyrrhizae 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2, Fructus Foeniculi 2, Pericarpium Citri Reticulatae 3, Flos Caryophylli 2, black vinegar 30, Fructus Capsici 15;Above-mentioned adjuvant is put in bittern material filling, add water Heat is boiled 40 minutes, adds 96 degree of edible ethanols, be modulated into 13 degree of bittern material after cooling;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 30, Fructus Anisi Stellati 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3, Flos Caryophylli 3, the Radix Angelicae Dahuricae 2, Herba Ocimi (Herba Ocimi Pilosi) leaf 6, Fructus anethi seed 5, coffee bean 2, Rhizoma Zingiberis Recens 4, Lentinus Edodes stem 3, Folium Camelliae sinensis 4, be broken into granule respectively, and a small amount of rice wine is moistened in spray, and infiltration mixing is all Even, put into microwave oven and bake out perfume (or spice) at 90 DEG C, be finish-ground to powder, add 1 times of salad oil and stir-fry and be heated to 120 DEG C of truces, add Enter fresh XIANGFEN stirring homogenizing, obtain fresh fragrant chilli oil;
(9), fermented bean curd dry body is bottled, pours into bittern material, enter semifinished product warehouse ferment 5 months to ripe, then by red for the fresh perfume (or spice) that boils Oil is circulated in fermented bean curd bottle, makes Nori local flavor chilli oil fermented bean curd, packaging warehouse-in after high temperature sterilize.

Claims (2)

1. a Nori local flavor chilli oil fermented bean curd, it is characterised in that be made up of the raw material of following weight parts:
Nori 40-60, Hemisalanx 40-50, Flos abelmoschi manihot 18-20, Salvia japonica Thunb. 20-25, Semen sojae atricolor 950-1000, Semen Pisi sativi 80-100, tree Herba Astragali Sinici 20-22, walnut powder 15-20, Rhizoma Polygonati 4-6, Rhizoma Acori Graminei 3-5, HANXIAOHUA 3-4, Folium Castaneae 3-5, bananas juice 80-100, black tea bacterium solution 140-180, Corii Sus domestica 80-90, bittern material 150-200, chilli oil 150-250, Mucor bacterium solution are appropriate, proper amount of salt.
2. the processing method of a Nori local flavor chilli oil fermented bean curd as claimed in claim 1, it is characterised in that comprise the following steps:
(1), by Salvia japonica Thunb., tree Herba Astragali Sinici, Nori rinsed clean, add the 1-2 times of water containing 0.02-0.04% citric acid and make into Slurry, melt cinder separates, and filtering residue toasts ripe perfume (or spice), refined 200 mesh sieves, and obtained fresh XIANGFEN, and filtered juice is stand-by;
(2), Flos abelmoschi manihot is cleaned, put into boiling water and scald 1-2 minute processed, put into leaching refrigeration in the frozen water containing 1-2% citric acid but, cold Freeze and be broken into granule, Hemisalanx is contained in the water of 8-10% Sal and embathe 20-30 minute, grind pulping in the lump with Flos abelmoschi manihot granule, add Entering that bananas juice water proof is stewing to be stewed to thick shape, overlay film cold preservation obtains Hemisalanx and freezes;
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, and cutting filamentation, at 180-220 Steam 10-15 minute under DEG C superheated steam, send into baking box baking at 232-240 DEG C expanded, pulverize, obtain Corii Sus domestica powder;
(4), Rhizoma Polygonati, Rhizoma Acori Graminei, HANXIAOHUA, Folium Castaneae being stranding into end, spray is moistened a small amount of Chinese liquor, is put into microwave oven, at 40- Bake dry perfume at 60 DEG C, add 6-8 times of soak by water 1-1.5 hour, filter and remove residue, obtain decoction liquor;
(5), by Semen Pisi sativi add water the micro-boiling of boiling, pulls out and puts into frozen water leaching refrigeration but, and dehydration drains, 180-200 DEG C overheated steaming Decatize 10-15 minute, pulverizes, and adds step (1) filtered juice, stirs, put into microwave oven, dries at 60-80 DEG C Make dry perfume, obtain Semen Pisi sativi tea powder;
(6), by Semen sojae atricolor roguing, clean, soak after grind pulping, then mashing off orders halogen, and white spirit base is made in squeezing, is put by white spirit base In cage lattice, enter mycete room, spray mucormycosis inoculation, carry out fermenting 1-3 days for the first time, put into drying room and bake at 65-80 DEG C Within 3-4 hour, become dry to 4-5, by Corii Sus domestica powder, Semen Pisi sativi tea powder, walnut powder mixing, add 1-2 times of water stirring and emulsifying, with decoction liquor, red Tea bacterium solution, Hemisalanx are frozen and are puddled, and baking bean embryo is put into screen cloth, and leaching is made 10-15 minute in puddling serosity after taking out condensation and weighed 2-3 time processed of multiple leaching, leaching is wrapped up in uniformly, again sprays hair enzyme bacterium, second time fermentation 1-2 days, obtains blank and carries out rubbing hair with the hands, adds 11-13% Sal, 14-16 degree saline, pickle 4 to 7 days and become salty base;
(7) bittern material makes: weigh the raw material of following weight portion in every 500 weight portion material water: Fructus Anisi Stellati 2-4, Pericarpium Zanthoxyli 1-2, Oleum Linderae 1- 2, Radix Et Rhizoma Nardostachyos 2-3, Radix Glycyrrhizae 1-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Fructus Foeniculi 1-2, Pericarpium Citri Reticulatae 2-3, Flos Caryophylli 1-3, black vinegar 20-30, Fructus Capsici 12-15;By upper Stating adjuvant to put in bittern material filling, add water heated and boiled 30-40 minute, adds 94-96 degree edible ethanol, be modulated into 12-after cooling 13 degree of bittern material;
(8), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, the Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4, be broken into granule respectively, A small amount of rice wine is moistened in spray, infiltrates mix homogeneously, puts into microwave oven and bake out perfume (or spice) at 80-90 DEG C, is finish-ground to powder, adds 0.8-1 Times salad oil stir-fries and is heated to 110-120 DEG C of truce, adds fresh XIANGFEN stirring homogenizing, obtains fresh fragrant chilli oil;
(9), fermented bean curd dry body is bottled, pour into bittern material, enter semifinished product warehouse fermentation 4-5 month to ripe, the fresher perfume (or spice) that will boil Chilli oil is circulated in fermented bean curd bottle, makes Nori local flavor chilli oil fermented bean curd, packaging warehouse-in after high temperature sterilize.
CN201610351168.6A 2016-05-25 2016-05-25 Nori-flavor chili-oil pickled tofu and processing method thereof Pending CN106035708A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107333906A (en) * 2017-08-11 2017-11-10 马浩文 A kind of production technology of gumbo fermented bean curd

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN103478277A (en) * 2013-09-18 2014-01-01 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 Pu'er tea fried fermented bean curd and preparation method thereof
CN103478275A (en) * 2013-09-11 2014-01-01 张凤平 Ligustrum lucidum fermented bean curd production method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103250802A (en) * 2013-04-08 2013-08-21 汤双晖 Preparation method of Apocynum venetum fermented bean curd
CN103478275A (en) * 2013-09-11 2014-01-01 张凤平 Ligustrum lucidum fermented bean curd production method
CN103478277A (en) * 2013-09-18 2014-01-01 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 Pu'er tea fried fermented bean curd and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107333906A (en) * 2017-08-11 2017-11-10 马浩文 A kind of production technology of gumbo fermented bean curd

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