CN106174450A - The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof - Google Patents
The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof Download PDFInfo
- Publication number
- CN106174450A CN106174450A CN201610754707.0A CN201610754707A CN106174450A CN 106174450 A CN106174450 A CN 106174450A CN 201610754707 A CN201610754707 A CN 201610754707A CN 106174450 A CN106174450 A CN 106174450A
- Authority
- CN
- China
- Prior art keywords
- banana dasheen
- bean curd
- starch
- spice
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 81
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 81
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 75
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 72
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 52
- 239000002304 perfume Substances 0.000 title claims abstract description 39
- 235000013599 spices Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 title claims abstract description 15
- 240000008790 Musa x paradisiaca Species 0.000 title description 50
- 229920002472 Starch Polymers 0.000 claims abstract description 73
- 235000019698 starch Nutrition 0.000 claims abstract description 72
- 239000008107 starch Substances 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 241000234295 Musa Species 0.000 claims abstract description 25
- 239000002671 adjuvant Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- 239000000470 constituent Substances 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims description 56
- 239000000047 product Substances 0.000 claims description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000005273 Canna coccinea Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 235000009569 green tea Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 7
- 230000009286 beneficial effect Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 235000011837 pasties Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 240000008555 Canna flaccida Species 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 240000000569 Musa basjoo Species 0.000 claims 1
- 235000000139 Musa basjoo Nutrition 0.000 claims 1
- 229910052736 halogen Inorganic materials 0.000 claims 1
- -1 salt Halogen Chemical class 0.000 claims 1
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 8
- 241000234587 Canna Species 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000684239 Canna x generalis Species 0.000 description 1
- 241000234329 Lowiaceae Species 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses the composition of a kind of tea perfume (or spice) banana dasheen bean curd, the constituent of described tea perfume (or spice) banana dasheen bean curd includes: Folium Camelliae sinensis 35 parts, fresh banana dasheen tuber 18 30 parts, 90 150 parts of clear water and adjuvant 12 parts, the present invention discloses the processing technique of a kind of tea perfume (or spice) banana dasheen bean curd, the processing technique of described tea perfume (or spice) banana dasheen bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two processes, the banana dasheen of content of starch superelevation is fully utilized by the present invention, first propose out by the starch in banana dasheen, and the starch extracting in banana dasheen and high-quality millet paste are combined, bean curd taste can not only be improved, and can the nutritional labeling in Folium Camelliae sinensis be added in bean curd, the nutritive value realizing bean curd promotes.
Description
Technical field
The present invention relates to banana dasheen bean curd manufacture technology field, the composition of a kind of tea perfume (or spice) banana dasheen bean curd and
Its processing technique.
Background technology
Banana dasheen is a kind of very promising amylum crops, it can in mountain region with low plant, banana dasheen have another name called drought Rhizoma Nelumbinis,
Any of several broadleaf plants Rhizoma Nelumbinis, Radix Cannae edulis, the plant belonged to for Lowiaceae Canna generalis Bailey originates in the ground such as South America, and banana dasheen has become high value starch in Asia
New raw material sources, are also the good raw materials brewageing fermentation, food and feed manufacturing, it is well known that starch is as making bean curd
Primary raw material, has the highest use value, if can be fully utilized by the starch in banana dasheen, for the making of bean curd
Technique tool is significantly improved, for this it is proposed that the composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof.
Summary of the invention
It is an object of the invention to provide composition and the processing technique thereof of a kind of tea perfume (or spice) banana dasheen bean curd, to solve the back of the body
The problem proposed in scape technology.
For realizing purpose, the present invention provides following technical scheme, the composition of a kind of tea perfume (or spice) banana dasheen bean curd, described tea
The constituent of fragrant banana dasheen bean curd includes: Folium Camelliae sinensis 3-5 part, fresh banana dasheen tuber 18-30 part, clear water 90-150 part and adjuvant
1-2 part.
Preferably, described Folium Camelliae sinensis 3 parts, fresh banana dasheen tuber 18 parts, 90 parts of clear water and adjuvant 1 part.
Preferably, described Folium Camelliae sinensis 4 parts, fresh banana dasheen tuber 24 parts, 120 parts of clear water and adjuvant 1.5 parts.
Preferably, described Folium Camelliae sinensis 5 parts, fresh banana dasheen tuber 30 parts, 150 parts of clear water and adjuvant 2 parts.
Preferably, described adjuvant is salt brine or Gypsum Fibrosum, and salt brine be mainly composed of magnesium chloride, the main component of Gypsum Fibrosum
For calcium sulfate.
The processing technique of a kind of tea perfume (or spice) banana dasheen bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two mistakes
Journey, wherein raw material makes and comprises the following steps:
S1: win fresh banana dasheen tuber, removes impurity fibrous root, cleans silt, rotten with fiberizer mill, after sieving dress with the bamboo of 80 mesh
Put on cylinder, repeatedly rinse taro slurry with clear water, until starch flows completely out, to turn over during rinsing and play the part of, rub, be beneficial to form sediment
Powder overflows；
S2: starch solution in cylinder is stood 5-8 hour, makes starch all precipitate, pour out water above, collect cylinder bottom starch, will
The canna starch collected is completely dissolved in clear water, and powder at the beginning of every kilogram adds 5 kilograms of clear water and dissolves, by the filtered through gauze of 160 mesh,
Serosity stands after 5 hours and pours out water, strikes off starch top layer foreign material, and same operation 3-5 time repeatedly is until starch is pure white shinny, miscellaneous
Thing is all removed, and every 50 kilograms of fresh banana dasheen obtain about 9 kilograms starch, spread out on the things such as bamboo sieve, clean cloth by thin for starch,
Fully dry preservation；
S3: choosing high-quality tea, red green tea, in order to reach food safety, it is necessary to select high-quality tea product.
Described tea perfume (or spice) banana dasheen bean curd makes and comprises the following steps:
S1: choose high-quality tea, red green tea, brew with 500 grams of boiling water by every 15 grams of tea products, leach tea after 3-5 minute
Soup is standby, and each Folium Camelliae sinensis can brew 2-4 time repeatedly, (ratio of Folium Camelliae sinensis and water suitably increases and decreases according to individual's taste)；
S2: with dried canna starch in every 100 grams of starch with the ratio of millet paste 1000 grams, be completely dissolved in water, falls
Enter in pot, be gradually heated up, do not stop stirring, prevent from sinking to the bottom, conglomeration.Process needs 15-30 minute, treats that starch solution boils to dense pasty state
State, and the most well-done after, pour in the molten devices such as basin, thickness, between 15-25 centimetre, makes it the coldest really, until complete cold really after
Manufactured goods.
Compared with prior art, the invention has the beneficial effects as follows: the present invention is by the most sharp for the banana dasheen of content of starch superelevation
Use, first propose out by the starch in banana dasheen, and the starch extracting in banana dasheen and high-quality millet paste are combined
Get up, bean curd taste can not only be improved, and can the nutritional labeling in Folium Camelliae sinensis be added in bean curd, it is achieved the battalion of bean curd
Support value promotion.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment
It is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under not making creative work premise, broadly falls into the model of present invention protection
Enclose.
The present invention provides a kind of technical scheme: make the technical scheme of this patent further below in conjunction with detailed description of the invention
Explain.
Embodiment 1
The present embodiment proposes composition and the processing technique thereof of a kind of tea perfume (or spice) banana dasheen bean curd, described tea perfume (or spice) banana dasheen bean curd
Constituent include: Folium Camelliae sinensis 3 parts, fresh banana dasheen tuber 18 parts, 90 parts of clear water and adjuvant 1 part.
The processing technique of a kind of tea perfume (or spice) banana dasheen bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two mistakes
Journey, wherein raw material makes and comprises the following steps:
S1: win fresh banana dasheen tuber, removes impurity fibrous root, cleans silt, rotten with fiberizer mill, after sieving dress with the bamboo of 80 mesh
Put on cylinder, repeatedly rinse taro slurry with clear water, until starch flows completely out, to turn over during rinsing and play the part of, rub, be beneficial to form sediment
Powder overflows；
S2: starch solution in cylinder is stood 5 hours, makes starch all precipitate, pour out water above, collects cylinder bottom starch, will receive
The canna starch taken is completely dissolved in clear water, and powder at the beginning of every kilogram adds 5 kilograms of clear water and dissolves, with the filtered through gauze of 160 mesh, slurry
Liquid pours out water after standing 5 hours, strikes off starch top layer foreign material, and same operation 3 times repeatedly, until starch is pure white shinny, foreign material are complete
Portion removes, and every 50 kilograms of fresh banana dasheen obtain about 9 kilograms starch, spread out on the things such as bamboo sieve, clean cloth, fully by thin for starch
Dry preservation；
S3: choosing high-quality tea, red green tea, in order to reach food safety, it is necessary to select high-quality tea product.
Described tea perfume (or spice) banana dasheen bean curd makes and comprises the following steps:
S1: choose high-quality tea, red green tea, brew with 500 grams of boiling water by every 15 grams of tea products, leach millet paste after 3 minutes
Standby, each Folium Camelliae sinensis can brew 2 times repeatedly；
S2: with dried canna starch in every 100 grams of starch with the ratio of millet paste 1000 grams, be completely dissolved in water, falls
Enter in pot, be gradually heated up, do not stop stirring, prevent from sinking to the bottom, conglomeration.Process needs 15 minutes, treats that starch solution boils to dense paste state,
And after the most well-done, pour in the molten devices such as basin, thickness, between 15 centimetres, makes it the coldest really, until complete cold really after system
Finished product.
Embodiment 2
The present embodiment proposes composition and the processing technique thereof of a kind of tea perfume (or spice) banana dasheen bean curd, described tea perfume (or spice) banana dasheen bean curd
Constituent include: Folium Camelliae sinensis 4 parts, fresh banana dasheen tuber 24 parts, 120 parts of clear water and adjuvant 1.5 parts.
The processing technique of a kind of tea perfume (or spice) banana dasheen bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two mistakes
Journey, wherein raw material makes and comprises the following steps:
S1: win fresh banana dasheen tuber, removes impurity fibrous root, cleans silt, rotten with fiberizer mill, after sieving dress with the bamboo of 80 mesh
Put on cylinder, repeatedly rinse taro slurry with clear water, until starch flows completely out, to turn over during rinsing and play the part of, rub, be beneficial to form sediment
Powder overflows；
S2: starch solution in cylinder is stood 6.5 hours, makes starch all precipitate, pour out water above, collect cylinder bottom starch, will
The canna starch collected is completely dissolved in clear water, and powder at the beginning of every kilogram adds 5 kilograms of clear water and dissolves, by the filtered through gauze of 160 mesh,
Serosity pours out water after standing 5 hours, strikes off starch top layer foreign material, same operation 4 times repeatedly, until starch is pure white shinny, and foreign material
All removing, every 50 kilograms of fresh banana dasheen obtain about 9 kilograms starch, spread out thin for starch on the things such as bamboo sieve, clean cloth, fill
Divide and dry preservation；
S3: choosing high-quality tea, red green tea, in order to reach food safety, it is necessary to select high-quality tea product.
Described tea perfume (or spice) banana dasheen bean curd makes and comprises the following steps:
S1: choose high-quality tea, red green tea, brew with 500 grams of boiling water by every 15 grams of tea products, leach millet paste after 4 minutes
Standby, each Folium Camelliae sinensis can brew 3 times repeatedly；
S2: with dried canna starch in every 100 grams of starch with the ratio of millet paste 1000 grams, be completely dissolved in water, falls
Enter in pot, be gradually heated up, do not stop stirring, prevent from sinking to the bottom, conglomeration.Process needs 24 minutes, treats that starch solution boils to dense paste state,
And after the most well-done, pour in the molten devices such as basin, thickness, between 20 centimetres, makes it the coldest really, until complete cold really after system
Finished product.
Embodiment 3
The present embodiment proposes composition and the processing technique thereof of a kind of tea perfume (or spice) banana dasheen bean curd, described tea perfume (or spice) banana dasheen bean curd
Constituent include: Folium Camelliae sinensis 5 parts, fresh banana dasheen tuber 30 parts, 150 parts of clear water and adjuvant 2 parts.
The processing technique of a kind of tea perfume (or spice) banana dasheen bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two mistakes
Journey, wherein raw material makes and comprises the following steps:
S1: win fresh banana dasheen tuber, removes impurity fibrous root, cleans silt, rotten with fiberizer mill, after sieving dress with the bamboo of 80 mesh
Put on cylinder, repeatedly rinse taro slurry with clear water, until starch flows completely out, to turn over during rinsing and play the part of, rub, be beneficial to form sediment
Powder overflows；
S2: starch solution in cylinder is stood 8 hours, makes starch all precipitate, pour out water above, collects cylinder bottom starch, will receive
The canna starch taken is completely dissolved in clear water, and powder at the beginning of every kilogram adds 5 kilograms of clear water and dissolves, with the filtered through gauze of 160 mesh, slurry
Liquid pours out water after standing 5 hours, strikes off starch top layer foreign material, and same operation 5 times repeatedly, until starch is pure white shinny, foreign material are complete
Portion removes, and every 50 kilograms of fresh banana dasheen obtain about 9 kilograms starch, spread out on the things such as bamboo sieve, clean cloth, fully by thin for starch
Dry preservation；
S3: choosing high-quality tea, red green tea, in order to reach food safety, it is necessary to select high-quality tea product.
Described tea perfume (or spice) banana dasheen bean curd makes and comprises the following steps:
S1: choose high-quality tea, red green tea, brew with 500 grams of boiling water by every 15 grams of tea products, leach millet paste after 5 minutes
Standby, each Folium Camelliae sinensis can brew 4 times repeatedly；
S2: with dried canna starch in every 100 grams of starch with the ratio of millet paste 1000 grams, be completely dissolved in water, falls
Enter in pot, be gradually heated up, do not stop stirring, prevent from sinking to the bottom, conglomeration.Process needs 30 minutes, treats that starch solution boils to dense paste state,
And after the most well-done, pour in the molten devices such as basin, thickness, between 25 centimetres, makes it the coldest really, until complete cold really after system
Finished product.
The banana dasheen of content of starch superelevation is fully utilized by the present invention, first proposes by the starch in banana dasheen
Come, and the starch extracting in banana dasheen and high-quality millet paste are combined, can not only improve bean curd taste, and can be by
Nutritional labeling in Folium Camelliae sinensis is added in bean curd, it is achieved the nutritive value of bean curd promotes.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, permissible
Understand and these embodiments can be carried out multiple change without departing from the principles and spirit of the present invention, revise, replace
And modification, the scope of the present invention be defined by the appended.
Claims (6)
1. the composition of a tea perfume (or spice) banana dasheen bean curd, it is characterised in that: the constituent bag of described tea perfume (or spice) banana dasheen bean curd
Include: Folium Camelliae sinensis 3-5 part, fresh banana dasheen tuber 18-30 part, clear water 90-150 part and adjuvant 1-2 part.
The composition of a kind of tea perfume (or spice) banana dasheen bean curd the most according to claim 1, it is characterised in that: described Folium Camelliae sinensis 3 parts,
Fresh banana dasheen tuber 18 parts, 90 parts of clear water and adjuvant 1 part.
The composition of a kind of tea perfume (or spice) banana dasheen bean curd the most according to claim 1, it is characterised in that: described Folium Camelliae sinensis 4 parts,
Fresh banana dasheen tuber 24 parts, 120 parts of clear water and adjuvant 1.5 parts.
The composition of a kind of tea perfume (or spice) banana dasheen bean curd the most according to claim 1, it is characterised in that: described Folium Camelliae sinensis 5 parts,
Fresh banana dasheen tuber 30 parts, 150 parts of clear water and adjuvant 2 parts.
The composition of a kind of tea perfume (or spice) banana dasheen bean curd the most according to claim 1, it is characterised in that: described adjuvant is salt
Halogen or Gypsum Fibrosum, and salt brine be mainly composed of magnesium chloride, Gypsum Fibrosum be mainly composed of calcium sulfate.
6. the processing technique of the tea perfume (or spice) banana dasheen bean curd as described in claim 1-5, it is characterised in that: described tea perfume (or spice) Musa basjoo Sieb. Et Zucc.
The processing technique of taro bean curd includes that raw material makes and tea perfume (or spice) banana dasheen bean curd makes two processes, and wherein raw material makes and includes
Following steps:
S1: win fresh banana dasheen tuber, removes impurity fibrous root, cleans silt, rotten with fiberizer mill, after sieving dress with the bamboo of 80 mesh
Put on cylinder, repeatedly rinse taro slurry with clear water, until starch flows completely out, to turn over during rinsing and play the part of, rub, be beneficial to form sediment
Powder overflows；
S2: starch solution in cylinder is stood 5-8 hour, makes starch all precipitate, pour out water above, collect cylinder bottom starch, will
The canna starch collected is completely dissolved in clear water, and powder at the beginning of every kilogram adds 5 kilograms of clear water and dissolves, by the filtered through gauze of 160 mesh,
Serosity stands after 5 hours and pours out water, strikes off starch top layer foreign material, and same operation 3-4 time repeatedly is until starch is pure white shinny, miscellaneous
Thing is all removed, and every 50 kilograms of fresh banana dasheen obtain about 9 kilograms starch, spread out on the things such as bamboo sieve, clean cloth by thin for starch,
Fully dry preservation；
S3: choosing high-quality tea, red green tea, in order to reach food safety, it is necessary to select high-quality tea product.
Described tea perfume (or spice) banana dasheen bean curd makes and comprises the following steps:
S1: choose high-quality tea, red green tea, brew with 500 grams of boiling water by every 15 grams of tea products, leach tea after 3-5 minute
Soup is standby, and each Folium Camelliae sinensis can brew 2-3 time repeatedly, (ratio of Folium Camelliae sinensis and water suitably increases and decreases according to individual's taste)；
S2: with dried canna starch in every 100 grams of starch with the ratio of millet paste 1000 grams, be completely dissolved in water, falls
Enter in pot, be gradually heated up, do not stop stirring, prevent from sinking to the bottom, conglomeration.Process needs 15-30 minute, treats that starch solution boils to dense pasty state
State, and the most well-done after, pour in the molten devices such as basin, thickness, between 15-25 centimetre, makes it the coldest really, until complete cold really after
Manufactured goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610754707.0A CN106174450A (en) | 2016-08-30 | 2016-08-30 | The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610754707.0A CN106174450A (en) | 2016-08-30 | 2016-08-30 | The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174450A true CN106174450A (en) | 2016-12-07 |
Family
ID=57527662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610754707.0A Pending CN106174450A (en) | 2016-08-30 | 2016-08-30 | The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174450A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222006A (en) * | 2018-08-10 | 2019-01-18 | 黔西南州宇飞农业产业有限公司 | A kind of konjak tofu and its processing method of fresh Amorphophallus rivieri production |
| CN109221430A (en) * | 2018-08-10 | 2019-01-18 | 黔西南州宇飞农业产业有限公司 | A kind of konjaku soybean tofu and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
| CN102715260A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing matcha bean curd |
| CN104872297A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Preparation technology of black tea-flavor mildewed tofu |
| CN104970107A (en) * | 2015-06-03 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Sauced fruit and vegetable compound bean curd balls and preparation method thereof |
| CN105341176A (en) * | 2015-11-20 | 2016-02-24 | 雷山县三元科技发展有限责任公司 | Processing method of canna edulis ker bean-curd |
-
2016
- 2016-08-30 CN CN201610754707.0A patent/CN106174450A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187907A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of matcha bean curd |
| CN102715260A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing matcha bean curd |
| CN104872297A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Preparation technology of black tea-flavor mildewed tofu |
| CN104970107A (en) * | 2015-06-03 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Sauced fruit and vegetable compound bean curd balls and preparation method thereof |
| CN105341176A (en) * | 2015-11-20 | 2016-02-24 | 雷山县三元科技发展有限责任公司 | Processing method of canna edulis ker bean-curd |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222006A (en) * | 2018-08-10 | 2019-01-18 | 黔西南州宇飞农业产业有限公司 | A kind of konjak tofu and its processing method of fresh Amorphophallus rivieri production |
| CN109221430A (en) * | 2018-08-10 | 2019-01-18 | 黔西南州宇飞农业产业有限公司 | A kind of konjaku soybean tofu and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397204A (en) | Preparation method for dried beancurd sticks | |
| CN103444897A (en) | Stomach-invigorating and digestion-assisting dried bean curd with rice wine and preparation method thereof | |
| CN103636810A (en) | Chrysanthemum heat-clearing bean curd and preparation method thereof | |
| CN102550696A (en) | Processing method of soya milk film | |
| CN103766804A (en) | Process for producing wild kudzu-vine root powder | |
| CN103749720A (en) | Preparation method of marinade dried bean curd | |
| CN103609729A (en) | Bean curd with flowery flavor and fruity taste, and preparation method thereof | |
| CN103494124A (en) | Green bean cake | |
| CN105192194A (en) | Method for making granular coffee leaf tea | |
| CN106174450A (en) | The composition of a kind of tea perfume (or spice) banana dasheen bean curd and processing technique thereof | |
| CN103989043A (en) | Production process for dried lotus root vermicelli | |
| CN103621655A (en) | Rose flavor bean curd and preparation method thereof | |
| CN106336940A (en) | Preparation method of rapeseed oil for enriching blood and tonifying qi | |
| CN103689423A (en) | High-calcium wheat germ powder and preparation method thereof | |
| CN104194919A (en) | Asparagus seed oil and preparation method thereof | |
| CN107011989A (en) | A kind of camellia seed oil reparation technology | |
| CN106010775A (en) | Method for processing rapeseed oil through multistage impurity removal | |
| CN104824802A (en) | Frying technology of sesame seeds | |
| CN107937120A (en) | A kind of production method of ground sesameseed oil | |
| CN103609722A (en) | Health-care bean curd with red jujube taste and preparation method thereof | |
| CN106172839A (en) | Formula, technique and the screening technique of a kind of tea bean curd | |
| CN107980921B (en) | Production method for improving yield and quality of immortal bean curd | |
| CN108835270A (en) | A kind of hand mill dried bean curd production method | |
| CN104893814A (en) | Method for pressing oil from vegetable seeds | |
| CN109122897A (en) | A kind of full beans Tofu processing technique of no bean dregs and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |