CN107136222A - A kind of beef dried bean curd containing soybean protein and preparation method thereof - Google Patents
A kind of beef dried bean curd containing soybean protein and preparation method thereof Download PDFInfo
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- CN107136222A CN107136222A CN201710365062.6A CN201710365062A CN107136222A CN 107136222 A CN107136222 A CN 107136222A CN 201710365062 A CN201710365062 A CN 201710365062A CN 107136222 A CN107136222 A CN 107136222A
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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 belongs to food processing technology field, and in particular to a kind of beef dried bean curd containing soybean protein and preparation method thereof.Soybean protein beef dried bean curd and preparation method that the present invention is provided, including soybean protein isolate, vegetable oil, beef, starch, glue and TG enzymes, which ensure that the distinctive taste and flavor of beef dried bean curd can enrich dried bean curd flavor taste and it is edible when diversity, while ensure that the good nutritive peculiarity of product.The preparation method that the present invention is provided, manufacturing procedure is simpler, saves soybeans soaking, soya-bean milk shaping squeezing and dried bean curd stew in soy sauce process, the dried bean curd instant, reduces the difficulty of production and processing so that product is easy to processing.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of beef dried bean curd containing soybean protein and its preparation
Method.
Background technology
At present, soybean protein is as a kind of vegetable protein of high-quality, the albumen of its comprehensive amino acid ligand when high-quality
Matter makes it as a kind of good meat proteins substitute.
Chinese patent CN 103444896A disclose a kind of spicy beef and preparation method thereof, and it uses dry soybean, ox
Meat, Chinese yam, Radix Codonopsis, Poria cocos etc. be primary raw material, flavoring from salt, white sugar, five-spice powder, nutmeg, black pepper, anise,
Cloves, yeast extract etc..Although the addition of big soya-bean milk adds mouthfeel in the raw material of the patent, but which increases product work
Sequence, the production time for extending product；Secondly Chinese yam, Poria cocos, the addition of Radix Codonopsis, adds the characteristic of product, but accordingly increase
Add product sequence, improve the cost of product.
The content of the invention
The technical problem to be solved in the present invention is, the invention provides a kind of preparation method is simple and be easy to production, profit
The beef dried bean curd preparation technology of traditional soybean is substituted with soybean protein isolate, makes its product structural state and mouthfeel that there are unique product
Soybean protein beef dried bean curd of matter and taste and preparation method thereof.
To solve the above problems, a kind of beef dried bean curd containing soybean protein that the present invention is provided, including by following weight
The component of part meter：40~50 parts of soybean protein isolate, 30~50 parts of Spiced beef, 20~40 parts of vegetable oil, 15~30 parts of starch, salt
2~5 parts, 3~6 parts of sugar, 1~4 part of monosodium glutamate, 1~5 part of essence, 1~3 part of soy sauce, 0.5~1 part of TG enzymes, 0.5~1 part of edible glue,
I+G0.3~0.7 part, 0.3 part of potassium sorbate.
It is preferred that technical scheme, the soybean protein be dry protein content >=90%.
It is preferred that technical scheme, the vegetable oil be soybean salad oil, palm oil, peanut oil, rapeseed oil in one kind or
It is several.
It is preferred that technical scheme, the starch be cassava modified starch, modified corn starch, modified potato starch in
It is one or several kinds of.
It is preferred that technical scheme, the essence include oily essence, paste essence, the one or several kinds of powdered essence
Mixture.
It is preferred that technical scheme, the edible glue include curdlan, carragheen, xanthans, konjac glucomannan, compound gel in
It is one or several kinds of.
It is preferred that technical scheme, 50 parts of the soybean protein isolate, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, salt
3 parts, 5 parts of sugar, 1 part of monosodium glutamate, 3 parts of essence, 2 parts of soy sauce, 0.8 part of TG enzymes, 0.8 part of edible glue, 0.5 part of I+G, potassium sorbate 0.3
Part.
It is preferred that technical scheme, 45 parts of the soybean protein isolate, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, salt
2 parts, 3 parts of sugar, 1 part of monosodium glutamate, 1 part of essence, 1 part of soy sauce, 0.8 part of TG enzymes, 0.8 part of edible glue, 0.3 part of I+G, potassium sorbate 0.3
Part.
It is preferred that technical scheme, the preparation method comprises the following steps：
1) beef process step：It will be boiled by the water of 5 times of beef amount, by anise, radix glycyrrhizae, tsaoko, cloves, sand in halogen material
Ginger, dried orange peel are 6 by weight:5:1:1:1:1 ratio is added, and then adds soy sauce and sugar, adds the beef cleaned and cut block
40min is cooked, fritter is cut after cooling again standby；
2) hydration step：Soybean protein isolate is added in cutmixer, low speed is premixed 30 seconds, cuts mix 3~7min at a high speed；
3) emulsifying step：Vegetable oil and oily essence are added in cutmixer, is cut at a high speed and is mixed 1~3min and obtain albumin milk
Change body；
4) batch mixing step：Flavoring and other materials are added in cutmixer, low speed premix 30 seconds high speeds cut mix 1~
4min；Then the Spiced beef for cutting fritter is put into cutmixer, cuts mix 0.5~2min at a high speed；
5) take the dish out of the pot forming step：The feed liquid mixed will be cut to be transferred in forming disk, in forming disk advance brush salad oil or
Spread plastic sheeting or oilcloth；The feed liquid for installing disk is put into 0~10 DEG C of freezer and is molded 8~10 hours, or is put into 50~55
Reacted 1~2 hour in DEG C fumigator；
6) section baking procedure：Step 5) in react after the completion of, be put on slicer cut into slices, section size according to specifically want
Ask and oven for drying is put into after the completion of customization, section, oven temperature control is at 65~90 DEG C, and time control is in 30~60min, specifically
According to the section suitable drying time of dimensioned, final moisture content scope is 62%~66%；
7) seasoning, packaging and sterilization steps：It is adjusted according to the difference of the dried bean curd local flavor after outer spice, packaging envelope
High-temperature sterilization, high-temperature sterilization temperature range is 105~121 DEG C, and time control is in 15~30min.
It is preferred that technical scheme, the step 2) to 4) cutmixer low speed premix knife speed be 300r/min~1200r/min,
High speed chopping knife speed is 2500r/min~3500r/min.
Beef dried bean curd of the present invention has compared with prior art can obtain following beneficial effect：
1st, manufacturing procedure of the present invention is simpler, can save soybeans soaking, soya-bean milk shaping squeezing and dried bean curd stew in soy sauce process, eat
It is convenient, reduce the difficulty of production and processing so that product is easy to processing.
2nd, extensively, formula is simple, reduces the loss of water resource, make use of soybean separation protein for raw material sources of the invention
In vain, vegetable oil, beef, starch, glue and TG enzymes, it is ensured that the distinctive taste and flavor of beef dried bean curd.
3rd, soybean protein beef dried bean curd of the invention, enrich dried bean curd flavor taste and it is edible when diversity, simultaneously
It ensure that the good nutritive peculiarity of product.
4th, the present invention is led to simultaneously by controlling specific rotating speed, temperature, time etc. in integral processing, particularly technique
Each raw material proportioning in control formula, the problem of solving the bad control of complex procedures in traditional dried bean curd product are crossed, and processes it
Easy, cost is low, easy popularization.
Brief description of the drawings
Fig. 1 is the preparation method making step schematic diagram of the beef dried bean curd of the present invention containing soybean protein.
Embodiment
The specific embodiment of the present invention is described in detail below with reference to accompanying drawing.
Embodiment 1
A kind of beef dried bean curd containing soybean protein that the present invention is provided, including the component based on following parts by weight：Soybean
40~50 parts of protein isolate, 30~50 parts of Spiced beef, 20~40 parts of vegetable oil, 15~30 parts of starch, 2~5 parts of salt, sugar 3~6
Part, 1~4 part of monosodium glutamate, 1~5 part of essence, 1~3 part of soy sauce, 0.5~1 part of TG enzymes, 0.5~1 part of edible glue, I+G is 0.3~0.7
Part, 0.3 part of potassium sorbate, the soybean protein is dry protein content >=90%, and the vegetable oil is soybean salad oil, palm
One or more in oil, peanut oil, rapeseed oil.It is preferred that, the starch is cassava modified starch, modified corn starch, horse
One or several kinds in bell potato converted starch.Wherein preferred, the essence includes oily essence, paste essence, powdered
One or several kinds of mixtures of essence.Wherein, the edible glue include curdlan, it is carragheen, xanthans, konjac glucomannan, multiple
With the one or several kinds in glue.
The present invention it should be noted that in the present invention TG enzymes it served many purposes in food, it is main to include improving food
Quality structure.Wherein glutamine transaminage can with catalytic proteins it is intermolecular crosslink reaction, improve protein it is many heavy
Want performance.During as produced recombinant meat with the enzyme, meat mincing can be not only bonded together, can also be by various non-meat protein-crosslinkings
Onto meat albumen, mouthfeel, local flavor, institutional framework and the nutrition of meat products can obviously improve.The nutrition of lifting protein can be played
Value.Essential amino acid, such as lysine can be covalently bonded on protein by glutamine transaminage, can prevent Mei La
Moral reacts the destruction to amino acid；The nutritive value of protein can be improved.Glutamine transaminage can also be constituted to amino acid
The scarce amino acid of institute is introduced in undesirable protein, strengthens its trophism, helps to form heat-resisting, water resistance film.Through paddy ammonia
After the casein dehydration that amide transaminase was crosslinked, water insoluble film can be obtained；This film can be by pancreas curdled milk egg
White enzyme is decomposed, thus is a kind of edible film, and can act as packaging material for food is used to embed lipid or liposoluble substance.Carry
The elasticity and moisture holding capacity of high food.I+G therein, is that two kinds of flavor enhancements combine the abbreviation for taking away an English alphabet.That is 5 ' fleshes
Thuja acid sodium-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' birds sodium nucleinate-GMP (DISODIUM
GUANOSINE5 '-MONOPHOSPHATE) each 50% combination.
As shown in figure 1, the preparation method for the beef dried bean curd containing soybean protein that the present invention is also provided, it is characterised in that
The preparation method comprises the following steps：
1) beef process step：It will be boiled by the water of 5 times of beef amount, by anise, radix glycyrrhizae, tsaoko, cloves, sand in halogen material
Ginger, dried orange peel are 6 by weight:5:1:1:1:1 ratio is added, and then adds soy sauce and sugar, adds the beef cleaned and cut block
40min is cooked, fritter is cut after cooling again standby；
2) hydration step：Soybean protein isolate is added in cutmixer, low speed is premixed 30 seconds, cuts mix 3~7min at a high speed；
3) emulsifying step：Vegetable oil and oily essence are added in cutmixer, is cut at a high speed and is mixed 1~3min and obtain albumin milk
Change body；
4) batch mixing step：Flavoring and other materials are added in cutmixer, low speed premix 30 seconds high speeds cut mix 1~
4min；Then the Spiced beef for cutting fritter is put into cutmixer, cuts mix 0.5~2min at a high speed；
5) take the dish out of the pot forming step：The feed liquid mixed will be cut to be transferred in forming disk, in forming disk advance brush salad oil or
Spread plastic sheeting or oilcloth；The feed liquid for installing disk is put into 0~10 DEG C of freezer and is molded 8~10 hours, or is put into 50~55
Reacted 1~2 hour in DEG C fumigator；
6) section baking procedure：Step 5) in react after the completion of, be put on slicer cut into slices, section size according to specifically want
Customization is asked, section size range preferably is put into oven for drying, baking oven after the completion of 2~5mm, 5~8mm or 8~15mm, section
Temperature control is at 65~90 DEG C, and time control is excellent with specific reference to the section suitable drying time of dimensioned in 30~60min
The section size range of choosing is in 5~8mm or 8~15mm or 15~25mm, and final moisture content scope is 62%~66%, with by
Ratio according to beef and dried bean curd weight is determined；
7) seasoning, packaging and sterilization steps：According to the difference of the dried bean curd local flavor, outer spice is adjusted, preferably mixes
Material can also include chilli powder, zanthoxylum powder and/or fruit tree feed powder, and it can play seasoning, corrosion-resistant effect, especially from fruit tree material
Powder, is limited in the range of certain region with playing, and adjustment is adapted to the effect of the taste of crowd, for example, selection apple fruit tree, walnut
Fruit tree carries out boiling and stifling, and to high-temperature sterilization after selection packaging envelope, high-temperature sterilization temperature range is 105~121 DEG C, time
Control is in 15~30min.
It is wherein preferred, the step 2) it is fast for 300r/min~1200r/min, high speed to 4) cutmixer low speed premix knife
Chopping knife speed is 2500r/min~3500r/min, and such cut mixes speed and ensure that the elasticity and taste for keeping the dried bean curd
Do not change.
Embodiment 2
The beef dried bean curd containing soybean protein that the present invention is provided, wherein specific dispensing is：The soybean protein isolate
50 parts, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, 3 parts of salt, 5 parts of sugar, 1 part of monosodium glutamate, 3 parts of essence, 2 parts of soy sauce, TG enzymes
0.8 part, 0.8 part of edible glue, 0.5 part of I+G, 0.3 part of potassium sorbate.
Embodiment 3
The present embodiment on the basis of embodiment 1 there is provided the beef dried bean curd containing soybean protein, wherein specific dispensing
For：45 parts of soybean protein isolate, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, 2 parts of salt, 3 parts of sugar, 1 part of monosodium glutamate, essence 1
Part, 1 part of soy sauce, 0.8 part of TG enzymes, 0.8 part of edible glue, 0.3 part of I+G, 0.3 part of potassium sorbate.Selection salt therein contains with sugar
Relatively low, the applicable crowd of the less salt that can suit the requirements, low sugar and low soy sauce is measured, is especially suitable for that there is cardiovascular and cerebrovascular disease, glycosuria
The people of disease eats.
Embodiment 4
A kind of soybean protein beef dried bean curd provided in the present embodiment, it is composed of the following components by weight：Soybean point
45 parts from albumen, 30 parts of Spiced beef, 40 parts of vegetable oil, 25 parts of starch, 3 parts of salt, 5 parts of sugar, 1 part of monosodium glutamate, 3 parts of essence, soy sauce 2
Part, 0.8 part of TG enzymes, 0.8 part of edible glue, 0.5 part of I+G, 0.3 part of potassium sorbate.
As shown in figure 1, the preparation method for the soybean protein beef dried bean curd that the present embodiment is provided, further comprising the steps of：
1) beef process step：5 times of water of beef amount are boiled, by anise in halogen material, radix glycyrrhizae, tsaoko, cloves, husky ginger, old
Skin presses 6:5:1:1:1:1 ratio is added, and then adds 5% soy sauce, and 5% sugar adds the beef for cutting block cleaned and cooked
It is standby that fritter is cut after 40min, cooling；
2) hydration step：Soybean protein isolate is added in cutmixer, 500r/min low speed premix 30s, 3000r/min
Cut at a high speed and mix 5min；
3) emulsifying step：Vegetable oil and oily essence are added in cutmixer, 3000r/min cuts at a high speed to mix 2min and cut and mixed
Obtain protein emulsifying body；
4) batch mixing step：Flavoring and other materials are added in cutmixer, 3000r/ after 500r/min low speed premix 30s
Min cuts mix 1min at a high speed；Then the Spiced beef for cutting fritter is put into cutmixer, cuts at a high speed and mix 500r/min low speed after 1min and cut
Mix 1min；
5) take the dish out of the pot forming step：The feed liquid mixed will be cut to be transferred in specific forming disk, advance swabbing is drawn in forming disk
Oil spreads plastic sheeting or oilcloth；The feed liquid for installing disk is put into 0~5 DEG C of freezer and is molded 10 hours；
6) section baking procedure：React after completion blank cooling, be put on slicer and cut into slices, section size is wanted according to specific
Ask and oven for drying is put into after the completion of customization, section, oven temperature control is at 70 DEG C, and time control was at 40 minutes, with specific reference to cutting
Chip size formulates suitable drying time, is advisable with final products moisture 64% or so；
7) seasoning, packaging and sterilization steps：According to spice outside the different adjustment of product special flavour, high temperature goes out after packaging envelope
Bacterium, temperature control is at 121 DEG C, and time control is in 20min.
Embodiment 5
The present embodiment is further improved on the basis of embodiment 1, and difference is, beef process step 1) in,
Beef process step：It will be boiled by the water of 5 times of beef amount, by anise, radix glycyrrhizae, tsaoko, cloves, husky ginger, dried orange peel in halogen material by weight
Amount is than being 4:3:05:05:05:0.3 ratio is added, and then adds soy sauce and sugar, preferably soy sauce content is 5%, and sugared content is
5%, then add and clean the beef for cutting block and cook 40min, it is standby to cut fritter after cooling again, wherein the thickness of beef fritter
In 8mm or so；Wherein dispensing and the content ratio of condiment can so be reduced, moreover it is possible to cost-effective, most prominent is for dropping
The taste of low wherein spices, for improving the meat flavour of beef, can protrude demand of the crowd that is applicable to beef taste.
The preferred embodiments of the disclosure and embodiment are explained in detail above in conjunction with accompanying drawing, but it is of the invention
The above-described embodiment and examples are not limited to, in the knowledge that those skilled in the art possess, can also not taken off
Made a variety of changes on the premise of from present inventive concept.
Claims (10)
1. a kind of beef dried bean curd containing soybean protein, it is characterised in that including the component based on following parts by weight：Soybean separates
40~50 parts of albumen, 30~50 parts of Spiced beef, 20~40 parts of vegetable oil, 15~30 parts of starch, 2~5 parts of salt, 3~6 parts of sugar, taste
1~4 part of essence, 1~5 part of essence, 1~3 part of soy sauce, 0.5~1 part of TG enzymes, 0.5~1 part of edible glue, I+G0.3~0.7 part, sorb
Sour 0.3 part of potassium.
2. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that the soybean protein is dry for albumen
Base content >=90%.
3. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that the vegetable oil is soybean salad
One or more in oil, palm oil, peanut oil, rapeseed oil.
4. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that the starch is that cassava is denatured and formed sediment
One or several kinds in powder, modified corn starch, modified potato starch.
5. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that it is fragrant that the essence includes oily
Essence, paste essence, one or several kinds of mixtures of powdered essence.
6. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that the edible glue includes to obtain so
One or several kinds in glue, carragheen, xanthans, konjac glucomannan, compound gel.
7. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that the soybean protein isolate 50
Part, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, 3 parts of salt, 5 parts of sugar, 1 part of monosodium glutamate, 3 parts of essence, 2 parts of soy sauce, TG enzymes 0.8
Part, 0.8 part of edible glue, 0.5 part of I+G, 0.3 part of potassium sorbate.
8. the beef dried bean curd containing soybean protein according to claim 1, it is characterised in that including the soybean protein isolate
45 parts, 40 parts of Spiced beef, 30 parts of vegetable oil, 15 parts of starch, 2 parts of salt, 3 parts of sugar, 1 part of monosodium glutamate, 1 part of essence, 1 part of soy sauce, TG enzymes
0.8 part, 0.8 part of edible glue, I+G0.3 parts, 0.3 part of potassium sorbate.
9. a kind of preparation method of beef dried bean curd according to any one of claim 1~8 containing soybean protein, its feature exists
In the preparation method comprises the following steps：
1) beef process step：It will be boiled by the water of 5 times of beef amount, by anise in halogen material, radix glycyrrhizae, tsaoko, cloves, husky ginger, old
Skin is 6 by weight:5:1:1:1:1 ratio is added, and then adds soy sauce and sugar, is added and is cleaned the beef cooking for cutting block
40min, cuts fritter standby again after cooling；
2) hydration step：Soybean protein isolate is added in cutmixer, low speed is premixed 30 seconds, cuts mix 3~7min at a high speed；
3) emulsifying step：Vegetable oil and oily essence are added in cutmixer, is cut at a high speed and is mixed 1~3min and obtain protein emulsifying
Body；
4) batch mixing step：Flavoring and other materials are added in cutmixer, low speed 30 seconds high speeds of premix, which are cut, mixes 1~4min；So
The Spiced beef for cutting fritter is put into cutmixer afterwards, cuts mix 0.5~2min at a high speed；
5) take the dish out of the pot forming step：The feed liquid mixed will be cut to be transferred in forming disk, advance brush salad oil or spread in forming disk
Plastic sheeting or oilcloth；The feed liquid for installing disk is put into 0~10 DEG C of freezer and is molded 8~10 hours, or is put into 50~55 DEG C and smokes
Reacted 1~2 hour in steam stove；
6) section baking procedure：Step 5) in react after the completion of, be put on slicer and cut into slices, section size is fixed according to specific requirement
System, is put into oven for drying after the completion of section, oven temperature control at 65~90 DEG C, time control in 30~60min, with specific reference to
The section suitable drying time of dimensioned, final moisture content scope is 62%~66%；
7) seasoning, packaging and sterilization steps：High-temperature sterilization after outer spice, packaging envelope is adjusted according to the difference of local flavor, it is high
Warm sterilising temp scope is 105~121 DEG C, and time control is in 15~30min.
10. the preparation method of the beef dried bean curd according to claim 9 containing soybean protein, it is characterised in that the step
It is rapid 2) to 4) cutmixer low speed premix knife speed be 300r/min~1200r/min, high speed chopping knife speed for 2500r/min~
3500r/min。
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| CN107624879A (en) * | 2017-11-03 | 2018-01-26 | 重庆蓝围裙科技有限公司 | A kind of bean curd with bavin leaf flavor and preparation method thereof |
| CN107853589A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean snack food and preparation method thereof |
| CN107927189A (en) * | 2017-11-10 | 2018-04-20 | 天津春发生物科技集团有限公司 | A kind of soybean protein snack food and preparation method thereof |
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| CN111990472A (en) * | 2020-09-09 | 2020-11-27 | 朱元刚 | Medicinal and edible health-preserving burdock soft bean curd and preparation method thereof |
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| CN114698724A (en) * | 2022-04-18 | 2022-07-05 | 山东禹王生态食业有限公司 | Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat grain feeling and preparation method thereof |
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| CN107624879A (en) * | 2017-11-03 | 2018-01-26 | 重庆蓝围裙科技有限公司 | A kind of bean curd with bavin leaf flavor and preparation method thereof |
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| CN108887398A (en) * | 2018-06-29 | 2018-11-27 | 双峰县威龙食品有限责任公司 | A kind of dried bean curd protein product and preparation method thereof |
| CN108740060A (en) * | 2018-08-09 | 2018-11-06 | 重庆市武隆县羊角豆制品有限公司 | A kind of novel dried bean curd that premna microphylla is mixed with vegetable protein |
| CN108740061A (en) * | 2018-08-09 | 2018-11-06 | 重庆市武隆县羊角豆制品有限公司 | A kind of food and drink dried bean curd substituting dried eggs with vegetable protein |
| CN109042899A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | The flavouring and preparation method thereof prepared by blinds defect ware |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN109169950A (en) * | 2018-09-27 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of processing method improving soybean protein bean curd sophistication |
| CN111990472A (en) * | 2020-09-09 | 2020-11-27 | 朱元刚 | Medicinal and edible health-preserving burdock soft bean curd and preparation method thereof |
| CN112493492A (en) * | 2020-10-09 | 2021-03-16 | 曾普 | Nutritional meat dried bean curd and preparation method thereof |
| CN114698724A (en) * | 2022-04-18 | 2022-07-05 | 山东禹王生态食业有限公司 | Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat grain feeling and preparation method thereof |
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Inventor after: Niu Xiangchen Inventor after: Liu Rucui Inventor after: Liu Jun Inventor after: Wang Di Inventor after: Tian Tian Inventor before: Niu Xiangchen Inventor before: Liu Rucui Inventor before: Liu Jun Inventor before: Wang Di Inventor before: Tian Tian |
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Application publication date: 20170908 |