CN107223719A - Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof - Google Patents
Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof Download PDFInfo
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- CN107223719A CN107223719A CN201710662445.XA CN201710662445A CN107223719A CN 107223719 A CN107223719 A CN 107223719A CN 201710662445 A CN201710662445 A CN 201710662445A CN 107223719 A CN107223719 A CN 107223719A
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- bamboo shoots
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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
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof, belong to new bean product technical field.It is characterized in moisture≤10%, the soybean protein isolate of protein >=90% adds water, soybean oil, converted starch etc. and mixes, emulsifies, the semi-finished product embryo of silkworms that 3cm × 3cm × (0.6 ~ 0.8) cm is made in technique such as is molded through cutting, then help to mix thoroughly with auxiliary materials such as bamboo shoots, double green pepper material again and be made, without waste water, waste residue in production process.The present invention by soybean protein isolate be processed further with the modulation on taste, finished product Q bullets are smooth；The collocation of bamboo shoots and double greens pepper more makes the fresh fragrant spicy of mouthfeel full, allows soybean protein isolate product as a kind of leisure food and is more enriched on taste, diversification.
Description
Technical field
The present invention relates to bean product processing technique field, more particularly to a kind of double green pepper local flavor dried bean curds of bamboo shoots and its preparation side
Method.
Background technology
Soybean curd nutrition enriches, and digestibility have the laudatory title of " Vegetable meat " up to more than 95%.Bean curd is supported for help heat-clearing
Food, often to eat it, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach, be more suitable for hot constitution, halitosis it is thirsty,
Stomach is unclear, hot aftercare person eats.Modern medicine confirms that bean curd is except having additional nutrients, help digest, orectic work(
Can be outer, grow also rather beneficial to tooth, bone, the content of iron in blood can be increased in hematopoiesis function；Bean curd is free of
Cholesterol, is hypertension, high fat of blood, high-cholesterol disease and arterial aging, patients with coronary heart disease herbal cuisine delicacies.Bean curd contains rich
Rich phytoestrogen, plays the role of good to anti-curing osteoporosis；Also suppress the work(of breast cancer, prostate cancer and leukemia
Can, steroid sterol, stigmasterol in bean curd are the active ingredient for pressing down cancer.
Dried bean curd is the reprocessing product of bean curd, and salty perfume is tasty and refreshing, it is hard in tough, put long not bad.Dried bean curd is nutritious, contains
There are a large amount of protein, fat, carbohydrate, the also mineral matter containing a variety of needed by human body such as calcium, phosphorus, iron.Dried bean curd is in system
The condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis can be added during work, it is not only fragrant but also fresh, eat do not mind long, be described as " element fire
Leg ".But common dried bean curd taste is single on the market at present, and to boil obtained dried bean curd toughness poor for water, touch it is frangible, for a long time
Place moisture to be easy to run off, mouthfeel is gradually hardened, be not easy to the later stage edible.A kind of system of sponge dried bean curd disclosed in CN102715265B
Make method, be made of water, soybean, salt, monosodium glutamate, coagulator, spices etc., although the mouthfeel of the dried bean curd possesses certain tough
Property, but its complex manufacturing, the shelf-life is short, is easily hardened after long-term storage, it is impossible to edible.CN104286213A discloses one kind
Sea-tangle bubble green pepper dried bean curd, is prepared which employs pulvis such as adlay, Guiling Jelly, lotus leaf powder, coconut powders to dried bean curd, the addition of pulvis
The use of auxiliary material can be effectively saved, but the problem of long-term storage mouthfeel is hardened can not be improved.
In current dried bean curd processing, Q bullets mouthfeel is provided simultaneously with, without using beans the features such as food additives, long shelf-life
It is dry extremely rare（Q bullet mouthfeels come from Taiwanese and the mouthfeel of the food such as fish ball, taro circle are described, and refer to food and possess the property for playing tooth,
Mouthfeel is good, tasty and refreshing, have chewy texture）.The preparation of most of dried bean curd uses multiple grinding technics, reduces the content of bean dregs and improves
The mouthfeel of dried bean curd, but yet there are no the dried bean curd with Q bullet mouthfeels and disclose, prepared using series of process such as refrigeration, stew in soy sauce, bakings
Whether dried bean curd can occur the change of otherness in quality and mouthfeel, it will be understood by those skilled in the art that being difficult to expect.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of Q bullets are smooth, fresh fragrant spicy is full, long-term storage matter
Amount is stable, processing technology is simple, do not produce waste water and dregs, the double green pepper local flavor dried bean curds of bamboo shoots of shelf life length and its system in production process
Preparation Method.
In order to achieve the above object, present invention employs following technical scheme, the consumption of each component of the present invention be also by
Inventor carries out largely groping to summarize what is drawn, the double green pepper local flavor beans of the bamboo shoots that each component consumption is prepared in the range of following weight
It is dry to be respectively provided with the advantages such as Q bullets are smooth, fresh fragrant spicy is full, storage ability is high.
A kind of double green pepper local flavor dried bean curds of bamboo shoots, are made by the raw material of following weight：
1000 parts of semi-finished product material embryo, 0.5 part of I+G, 0.5 part of ethylmaltol fries 3 parts of salt, and 5 parts of monosodium glutamate, 3 parts of ox cream fries double greens pepper
80 parts, 10 parts of salad oil, 150 parts of bamboo shoots.
Further, the semi-finished product material embryo is made by following preparation method：
（1）Cut and mix：1000 parts of soybean protein isolates, 5500 ~ 5600 parts of clear water are taken to add in cutmixer with 800r/min speed
Cut and mix uniform, then cut with 3000r/min speed and to mix to without tiny protein body, adding 570 portions of soybean oils, it is fully emulsified after,
Add 140 portions of converted starches to cut and mixes 2min, add 20 parts of TG enzymes and continue to cut and mix 1min dischargings；
（2）Enter mould refrigeration：The material mixed will be cut pour into mould disks and pave, place 20 ~ 30 minutes, then in cold at 3 ~ 8 DEG C
Hide 8 ~ 16 hours；
（3）Blanking：Refrigeration shaping after material cut into 3cm × 3cm ×（0.6cm~0.8cm）Material embryo；
（4）Stew in soy sauce：Count by weight ratio, feeding embryo carries out stew in soy sauce in the 2-3 times of bittern measured, brine temperature is controlled 75 ~ 85
DEG C, salinity control in 1.2% ~ 1.5%, stew in soy sauce time 1h, once, after uniform coloring pulled out every 10min stirrings it is drained and standby,
Finished product salt sub-control system is 1.4% ~ 1.8%；
（5）Baking：By the material embryo drained progress microwave baking, 85 DEG C ~ 110 DEG C of baking temperature, baking time 1h produces semi-finished product
Expect embryo.
Further, soybean protein isolate moisture≤10%, protein >=90%.
Further, step（1）The temperature of the clear water is：Cut and mix temperature higher than 30 DEG C with 0-10 DEG C of water, less than 30 DEG C
Use normal-temperature water.
Further, step（4）The bittern is mixed by the raw material of following weight：
30 ~ 40 parts of salt, 2 parts of I+G, 4 parts of monosodium glutamate, 10 parts of pot-stewed fowl cream, diligent 15 parts of juice, 2000 parts of spice water, 30 ~ 40 parts of clear water.
Further, the spice water is made by following preparation method：
Count by weight ratio, take anistree 0.54 part, 0.1 part of white pepper, 0.3 part of tsaoko, 0.2 part of cloves, 0.45 part of radix glycyrrhizae, osmanthus
0.3 part of skin, 0.6 part of Chinese prickly ash, 0.54 part of kaempferia galamga, 0.2 part of fructus amomi, 0.4 part of fennel seeds, 0.45 part of nutmeg, 0.25 part of the root of Dahurain angelica and old
1 part of ginger, adds in 2000 parts of clear water infusion to there is flavour of a drug to produce spice water.
Further, the double greens pepper of the stir-fry are made by following preparation method：
Fresh 1000 parts of capsicum annum fasciculatum, 800 parts of millet starch is taken to clean and drain away the water, chopped, 500 parts of salad oil is heated to after 100 DEG C
Double greens pepper of chopped are put into, it is off the pot after stir-frying to produce.
Further, the bamboo shoots section is made by following preparation method：
Drained away the water after being cleaned from fresh bamboo shoots, be cut into 2 ~ 3cm of length segment, the bamboo shoots cut section is put into centrifuge and taken off
Water, no water droplet is pinched with hand.
Present invention also offers a kind of preparation method of the double green pepper local flavor dried bean curds of bamboo shoots, comprise the following steps：
（1）Spice：Semi-finished product material embryo, I+G, ethylmaltol, stir-fry salt, monosodium glutamate, ox cream, stir-fry double green pepper, salads are measured by formula
Oil, bamboo shoots are well mixed, and produce the double green pepper local flavor dried bean curds of bamboo shoots；
（2）Packaging：Pack vacuumize, sterilize after get product.
The beneficial effects of the present invention are：
（1）Bubble bamboo shoots and double greens pepper are with the addition of, the fresh fragrant spicy of mouthfeel is full, whets the appetite tasty, adds the local flavor of dried bean curd, allows soybean to divide
From a kind of protein product more abundant, diversification on taste as leisure food.
（2）Processing technology is simple, and waste water and dregs are not produced in preparation process, environmentally friendly, while avoiding waste, saves
Save cost of manufacture.
（3）Prepared using the soybean protein isolate of science ratio, converted starch and TG enzymes, allow dried bean curd to obtain most preferably
Stability, freeze-thaw stability and gel force, while dried bean curd possesses Q bullet mouthfeels, for a long time be also not in mouthfeel aging.
（4）Moisture and oil content in active balance dried bean curd, while inhibiting the growth of microorganism, shelf life is long,
It can be preserved more than 9 months under normal temperature.
（5）Formula and technique in the present invention is inseparable, mutually collaboration, is an indispensable integrated artistic, only
Have under inventive formulation and process conditions, each raw material could be balanced well, at the same moisture in active balance dried bean curd and
Oil content, makes the final double green pepper local flavor dried bean curds of obtained bamboo shoots to play supplement protein, stimulates appetite, rich in taste, taste
Road is aromatic, nutritious, and long-term storage texture does not change.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from
Under the premise of bright above-mentioned basic fundamental thought, the modification of other diversified forms can also be made, replaces or changes.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
The double green pepper local flavor dried bean curds of bamboo shoots
（1）The preparation of spice water：Take anistree 0.54g, white pepper 0.1g, tsaoko 0.3g, cloves 0.2g, radix glycyrrhizae 0.45g, cassia bark
0.3g, Chinese prickly ash 0.6g, kaempferia galamga 0.54g, fructus amomi 0.2g, fennel seeds 0.4g, nutmeg 0.45g, root of Dahurain angelica 0.25g, old ginger 1g is put into 2kg
Infusion is to there is flavour of a drug to produce spice water in clear water.
（2）The preparation of bittern：Take salt 35g, I+G 2g, monosodium glutamate 4g, pot-stewed fowl cream 10g, diligent juice 15g, spice water 2Kg, clear water
35g is sufficiently mixed, and produces bittern, and bittern salinity is controlled 1.4%.
（3）The preparation of semi-finished product material embryo：
A, which is cut, to be mixed：Take 1kg moisture≤10%, soybean protein isolate, the 5.55kg clear water of protein >=90% add in cutmixer with
800r/min speed, which is cut, mixes uniform, then is cut and mixed to without tiny protein body with 3000r/min speed, adds 0.57kg soybean
Oil, it is fully emulsified after, add 0.14kg converted starches and cut and mixes 2min, add 0.02kgTG enzymes and continue to cut and mix 1min dischargings, institute
With clear water cut mix temperature higher than 30 DEG C with 0-10 DEG C of water, less than 30 DEG C with normal-temperature water.
B enters mould refrigeration：The material mixed will be cut pour into mould disks and pave, place 20 ~ 30 minutes, then in cold at 5 DEG C
Hide 12 hours.
C blankings：The material refrigerated after shaping is cut into the material embryo that size is 3cm × 3cm × 0.7cm standby.
D stew in soy sauces：By semi-finished product material embryo according to 1:2.5 add stew in soy sauce in 80 DEG C of bittern, every 10min stirrings once, protect
Card uniform coloring, stew in soy sauce time 1h, finished product salt sub-control system is 1.6%.
E is toasted：The good material embryo of stew in soy sauce is used into microwave baking, 98 DEG C of baking temperature, baking time 1h.
（4）Fry the preparation of double greens pepper：Fresh capsicum annum fasciculatum 1Kg, millet starch 0.8Kg, salad oil 0.5Kg are taken, by capsicum annum fasciculatum, millet
Peppery to go stalk to clean up chopped, salad oil is heated to 100 DEG C, is put into the capsicum annum fasciculatum of chopped and millet starch off the pot standby after stir-frying
With.
（5）The preparation of bamboo shoots section：From fresh bamboo shoots, clean and drain away the water, be cut into the segment that length is 2.5cm, will cut
Bamboo shoots section input centrifuge in be dehydrated to hand squeeze it is anhydrous ooze it is standby.
（6）Spice：By semi-finished product material embryo 1Kg, I+G 0.5g, the ethylmaltol 0.5g after baking, salt 3g, monosodium glutamate are fried
5g, ox cream 3g, fry double green pepper 80g, salad oil 10g, and bamboo shoots 150g, which is well mixed, produces the double green pepper local flavor dried bean curds of bamboo shoots.
（7）It is vacuum-packed, sterilizes after pack.
Embodiment 2
The double green pepper local flavor dried bean curds of bamboo shoots
Preparation method be the same as Example 1, simply by step（3）Refrigerated storage temperature is 3 DEG C in b, and cold preservation time is 8h；Step（3）In d into
Product salinity is controlled 1.4%；Step（3）Baking temperature is 85 DEG C in e.
Embodiment 3
The double green pepper local flavor dried bean curds of bamboo shoots
Preparation method be the same as Example 1, simply by step（3）Refrigerated storage temperature is 8 DEG C in b, and cold preservation time is 16h；Step（3）In d
Finished product salt sub-control system is 1.8%；Step（3）Baking temperature is 110 DEG C in e.
Test example 1
The double green pepper local flavor dried bean curds of bamboo shoots
Preparation method be the same as Example 1, is simply changed to dregs of beans by soybean protein isolate therein.
Test example 2
The double green pepper local flavor dried bean curds of bamboo shoots
Preparation method be the same as Example 1, simply by finished product salt sub-control system 2.5%；Baking temperature is 150 DEG C, toasts 25min.
Embodiment and test example products obtained therefrom sense as shown in table 1 has been subjected to according to People's Republic of China's professional standard
Official evaluates
The sensory evaluation of table 1
As can be seen from Table 1, embodiment 1 ~ 3 is in peppery degree, mouthfeel, fragrance and on the shelf-life and no significant difference, and test example 1 will be big
Beans protein isolate is replaced by dregs of beans, and entrance slag sense is more apparent, and toughness and Q bullets are not enough, and occurs after storage pressing in 6 months broken existing
As, it is difficult to it is edible.2.5% is made as in test example 2 to finished product salt sub-control, baking temperature is 150 DEG C, toasts 25min, the beans drawn
Dry mouthfeel is always tough, bradymassesis, after placed 6 months, and aging is aggravated, immalleable, presses nonelastic.Embodiment system by contrast
Standby dried bean curd mouthfeel Q bullets are smooth, toughness is moderate, fresh fragrant spicy is full, it is tasty to whet the appetite, and shelf life is up to 9 months, after long-term storage
Aging does not occur for steady quality, mouthfeel, presses flexible, non-breakable.Soybean protein isolate is thereby confirmed in dried bean curd system
During standby to the changing of Q bullet mouthfeels, overall preserve plays an important role, while to finished product salinity, baking temperature in processing technology
Control with baking time plays an important role to the toughness of dried bean curd.
Thus illustrate, the proportioning and technique of each raw material are inseparable in the present invention, mutually collaboration, are indispensable one
Integrated artistic, only under inventive formulation and process conditions, each raw material could be balanced well, make final obtained bamboo shoots double
Green pepper local flavor dried bean curd can play supplement protein, stimulate appetite, and mouthfeel Q bullets, long-term storage texture does not change.
Claims (10)
1. a kind of double green pepper local flavor dried bean curds of bamboo shoots, it is characterised in that the double green pepper local flavor dried bean curds of the bamboo shoots by following weight original
Material is made：
1000 parts of semi-finished product material embryo, 0.5 part of I+G, 0.5 part of ethylmaltol fries 3 parts of salt, and 5 parts of monosodium glutamate, 3 parts of ox cream fries double greens pepper
80 parts, 10 parts of salad oil, 150 parts of bamboo shoots.
2. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 1, it is characterised in that：The semi-finished product material embryo is prepared by following
Method is made：
Cut and mix：1000 parts of soybean protein isolates, 5500 ~ 5600 parts of clear water are taken to add to cut with 800r/min speed in cutmixer and mix
Uniformly, then with 3000r/min speed cut and mix to without tiny protein body, adding 570 portions of soybean oils, it is fully emulsified after, add
140 portions of converted starches are cut and mix 2min, add 20 parts of TG enzymes continue to cut mix 1min discharging；
Enter mould refrigeration：The material mixed will be cut pour into mould disks and pave, place 20 ~ 30 minutes, then in refrigeration 8 at 3 ~ 8 DEG C ~
16 hours；
Blanking：Refrigeration shaping after material cut into 3cm × 3cm ×（0.6cm~0.8cm）Material embryo；
Stew in soy sauce：Count by weight ratio, feeding embryo carries out stew in soy sauce in the 2-3 times of bittern measured, brine temperature is controlled at 75 ~ 85 DEG C,
Salinity control in 1.2% ~ 1.5%, stew in soy sauce time 1h, once, after uniform coloring pulled out every 10min stirrings it is drained and standby, into
Product salinity is controlled 1.4% ~ 1.8%；
Baking：By the material embryo drained progress microwave baking, 85 DEG C ~ 110 DEG C of baking temperature, baking time 1h produces semi-finished product material
Embryo.
3. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 2, it is characterised in that：The soybean protein isolate moisture≤
10%, protein >=90%.
4. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 2, it is characterised in that step（1）The temperature of the clear water is：
Cut and mix temperature higher than 30 DEG C with 0-10 DEG C of water, less than 30 DEG C with normal-temperature water.
5. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 2, it is characterised in that step（4）The bittern is by following heavy
The raw material of amount part proportioning is mixed：
30 ~ 40 parts of salt, 2 parts of I+G, 4 parts of monosodium glutamate, 10 parts of pot-stewed fowl cream, diligent 15 parts of juice, 2000 parts of spice water, 30 ~ 40 parts of clear water.
6. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 5, it is characterised in that：The spice water is by following preparation method
It is made：
Count by weight ratio, take anistree 0.54 part, 0.1 part of white pepper, 0.3 part of tsaoko, 0.2 part of cloves, 0.45 part of radix glycyrrhizae, osmanthus
0.3 part of skin, 0.6 part of Chinese prickly ash, 0.54 part of kaempferia galamga, 0.2 part of fructus amomi, 0.4 part of fennel seeds, 0.45 part of nutmeg, 0.25 part of the root of Dahurain angelica and old
1 part of ginger, adds in 2000 parts of clear water infusion to there is flavour of a drug to produce spice water.
7. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 1, it is characterised in that：It is described to fry double greens pepper by following preparation method
It is made：
Fresh 1000 parts of capsicum annum fasciculatum, 800 parts of millet starch is taken to clean and drain away the water, chopped, 500 parts of salad oil is heated to after 100 DEG C
Double greens pepper of chopped are put into, it is off the pot after stir-frying to produce.
8. the double green pepper local flavor dried bean curds of bamboo shoots according to claim 1, it is characterised in that：The bamboo shoots section is by following preparation method
It is made：
Drained away the water after being cleaned from fresh bamboo shoots, be cut into 2 ~ 3cm of length segment, the bamboo shoots cut section is put into centrifuge and taken off
Water, no water droplet is pinched with hand.
9. a kind of preparation method of the double green pepper local flavor dried bean curds of bamboo shoots according to claim 1-8 any one, it is characterised in that
The preparation method comprises the following steps：
（1）Spice：Semi-finished product material embryo, I+G, ethylmaltol, stir-fry salt, monosodium glutamate, ox cream, stir-fry double green pepper, salads are measured by formula
Oil, bamboo shoots are well mixed, and produce the double green pepper local flavor dried bean curds of bamboo shoots；
（2）Packaging：Pack vacuumize, sterilize after get product.
10. preserve 9 under the double green pepper local flavor dried bean curds of bamboo shoots made from method according to claim 9, the local flavor dried bean curd normal temperature
More than month.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710662445.XA CN107223719A (en) | 2017-08-04 | 2017-08-04 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710662445.XA CN107223719A (en) | 2017-08-04 | 2017-08-04 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
Publications (1)
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| CN107223719A true CN107223719A (en) | 2017-10-03 |
Family
ID=59958061
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|---|---|---|---|
| CN201710662445.XA Pending CN107223719A (en) | 2017-08-04 | 2017-08-04 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552536A (en) * | 2018-03-20 | 2018-09-21 | 四川南溪徽记食品有限公司 | A kind of inkfish juice soybean protein isolate product and preparation method thereof |
| 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 |
| CN111493157A (en) * | 2020-05-25 | 2020-08-07 | 重庆益生味食品开发有限公司 | Production process of hand-ground dried bean curd |
| CN113951370A (en) * | 2021-10-29 | 2022-01-21 | 四川南溪徽记食品有限公司 | Energy-saving consumption-reducing process for preparing Q dried bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068134A (en) * | 2014-07-16 | 2014-10-01 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries |
| CN105265589A (en) * | 2015-09-11 | 2016-01-27 | 四川南溪徽记食品有限公司 | Dried fish bean curd preparing method |
| CN106615215A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried soybean protein curds and preparation method thereof |
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- 2017-08-04 CN CN201710662445.XA patent/CN107223719A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068134A (en) * | 2014-07-16 | 2014-10-01 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries |
| CN105265589A (en) * | 2015-09-11 | 2016-01-27 | 四川南溪徽记食品有限公司 | Dried fish bean curd preparing method |
| CN106615215A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried soybean protein curds and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552536A (en) * | 2018-03-20 | 2018-09-21 | 四川南溪徽记食品有限公司 | A kind of inkfish juice soybean protein isolate product and preparation method thereof |
| 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 |
| CN111493157A (en) * | 2020-05-25 | 2020-08-07 | 重庆益生味食品开发有限公司 | Production process of hand-ground dried bean curd |
| CN113951370A (en) * | 2021-10-29 | 2022-01-21 | 四川南溪徽记食品有限公司 | Energy-saving consumption-reducing process for preparing Q dried bean curd |
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