CN107319007A - A kind of preparation technology of spiced dried bean curd - Google Patents
A kind of preparation technology of spiced dried bean curd Download PDFInfo
- Publication number
- CN107319007A CN107319007A CN201710750445.5A CN201710750445A CN107319007A CN 107319007 A CN107319007 A CN 107319007A CN 201710750445 A CN201710750445 A CN 201710750445A CN 107319007 A CN107319007 A CN 107319007A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean curd
- dried bean
- soy sauce
- pickled
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of preparation technology of spiced dried bean curd, comprises the following steps：Raw material is weighed：Weigh corresponding material component by weight, prepare spice coloring liquid, and by soybeans soaking；Defibrination, plasma burning, halogen of ordering shaping；Compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for standard；Pickle：Soy sauce was pickled before this, and then spice is pickled；It is natural to dry；Packaging.The present invention has the advantages and positive effects of：Dried bean curd taste produced by the invention can penetrate into the inside of raw material, and finished product is more tasty, and taste is inside and outside uniform；Irregular pattern is presented in the outer surface of dried bean curd, specious；It is tasty, instant, nutrient health.
Description
Technical field
The invention belongs to the research and development field of dried bean curd, more particularly, to a kind of preparation technology of spiced dried bean curd.
Background technology
The manufacturing process of existing dried bean curd is：Soybean starches through elutriation, immersion, defibrination, filtering, mashing off, point, scoops system, squeezing
Dried bean curd embryo is made, then is formed through cutting, stew in soy sauce, seasoning mixing, packaging sterilizing.The change in shape of finished product dried bean curd is always in beans
The dry surface of corruption make an issue of i.e. dried bean curd outer shape it is more, have bulk, strip, triangle, prismatic, trapezoidal etc. variously-shaped,
And outside or inside section uniformity all the time, without lines change.Present bean curd dryed product one kind is added after bean curd is dried
Salt is salted, and yellowish, taste is relatively simple, and also one kind is to add various food additives and pigment system with bean curd slice
Into no nutritive value.
The content of the invention
The problem to be solved in the present invention is to provide a kind of preparation technology of spiced dried bean curd, can solve the problem that above mentioned problem.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of preparation technology of spiced dried bean curd, bag
Include following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled；
Step E, it is natural to dry；
Step F, packaging.
It is preferred that, in the step A, spice coloring liquid includes the following raw material：Star aniseed powder, cinnamomi cortex pulveratus, fennel powder, food
Salt, theaflavin extract solution, peppermint extract solution and Chinese medicine extract.
It is preferred that, in the step A, spice coloring liquid includes the raw material of following mass fraction：12-20 parts of star aniseed powder,
5-9 parts of cinnamomi cortex pulveratus, 6-9 parts of fennel powder, 3-5 parts of salt, 2-7 parts of theaflavin extract solution, 2-5 parts of peppermint extract solution and Chinese medicine are carried
Take 4-10 parts of liquid.
It is preferred that, in the step D, soy sauce is pickled to be pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce is included such as
Lower raw material：Soya bean, hawthorn, Chinese yam, garlic oil, ginger oil, robiniae,flos, sodium glutamate, aspergillus oryzae, yeast.
It is preferred that, in the step D, the preparation of multi-functional soy sauce includes the following raw material：20-30 parts of soya bean, hawthorn 2-5
Part, 6-12 parts of Chinese yam, 0.2-0.5 parts of garlic oil, 0.2-0.5 parts of ginger oil, 1-3 parts of robiniae,flos, 0.5-1.6 parts of sodium glutamate, meter Qu
Mould 0.4-0.7 parts, 0.4-0.6 parts of yeast.
It is preferred that, pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 25-32 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
It is preferred that, the Chinese medicine extract includes radix glycyrrhizae, honeysuckle, chrysanthemum and matrimony vine, and 2- is soaked by 40-50 DEG C of water
3 hours, obtain Chinese medicine extract.
It is preferred that, in the step D, soy sauce pickles 5-8 days, and then spice is pickled 6-10 days, and soy sauce salting period is small
In spice salting period.
It is preferred that, it is natural to dry 5-7 days in the step E.
It is preferred that, the Chinese medicine extract includes the raw material of following mass fraction：1-3 parts of radix glycyrrhizae, 1-3 parts of honeysuckle, chrysanthemum
1-2 parts of 1-2 parts of flower and matrimony vine.
The present invention has the advantages and positive effects of：Dried bean curd taste produced by the invention can penetrate into the interior of raw material
Portion, finished product is more tasty, and taste is inside and outside uniform；Irregular pattern is presented in the outer surface of dried bean curd, specious；Delicious food can
Mouthful, instant, nutrient health.
Embodiment
The specific embodiment of the present invention is elaborated below.
Embodiment 1
A kind of preparation technology of spiced dried bean curd, comprises the following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Spice coloring liquid includes the raw material of following mass fraction：12 parts of star aniseed powder, 5 parts of cinnamomi cortex pulveratus, 6 parts of fennel powder,
4 parts of 3 parts of salt, 7 parts of theaflavin extract solution, 2 parts of peppermint extract solution and Chinese medicine extract.
The Chinese medicine extract includes the raw material of following mass fraction：1 part of radix glycyrrhizae, 1 part of honeysuckle, 1 part of chrysanthemum and matrimony vine 1
Part.Soaked 3 hours by 40 DEG C of water, obtain Chinese medicine extract.
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled.Soy sauce pickles 5 days, and then spice is pickled 6 days.
Step E, it is natural to dry 7 days；
Step F, packaging.
Wherein, soy sauce is pickled is pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce includes the following raw material：Soya bean 20
Part, 5 parts of hawthorn, 12 parts of Chinese yam, 0.2 part of garlic oil, 0.2 part of ginger oil, 1 part of robiniae,flos, 1.6 parts of sodium glutamate, 0.4 part of aspergillus oryzae,
0.4 part of yeast.
Pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 25 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
Embodiment 2
A kind of preparation technology of spiced dried bean curd, comprises the following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Spice coloring liquid includes the raw material of following mass fraction：20 parts of star aniseed powder, 9 parts of cinnamomi cortex pulveratus, 9 parts of fennel powder,
10 parts of 5 parts of salt, 2 parts of theaflavin extract solution, 5 parts of peppermint extract solution and Chinese medicine extract.
The Chinese medicine extract includes the raw material of following mass fraction：3 parts of radix glycyrrhizae, 3 parts of honeysuckle, 2 parts of chrysanthemum and matrimony vine 2
Part.Soaked 2 hours by 40-50 DEG C of water, obtain Chinese medicine extract.
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled.Soy sauce is pickled 8 days, and then spice pickles 10
My god.
Step E, it is natural to dry 5 days；
Step F, packaging.
Wherein, soy sauce is pickled is pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce includes the following raw material：Soya bean 30
Part, 2 parts of hawthorn, 6 parts of Chinese yam, 0.5 part of garlic oil, 0.5 part of ginger oil, 3 parts of robiniae,flos, 0.5 part of sodium glutamate, 0.7 part of aspergillus oryzae, ferment
It is female 0.6 part.
Pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 32 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
Embodiment 3
A kind of preparation technology of spiced dried bean curd, comprises the following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Spice coloring liquid includes the raw material of following mass fraction：18 parts of star aniseed powder, 8 parts of cinnamomi cortex pulveratus, 7 parts of fennel powder,
5 parts of 4 parts of salt, 4 parts of theaflavin extract solution, 3 parts of peppermint extract solution and Chinese medicine extract.
The Chinese medicine extract includes the raw material of following mass fraction：1 part of radix glycyrrhizae, 2 parts of honeysuckle, 1 part of chrysanthemum and matrimony vine 1
Part.Soaked 2 hours by 45 DEG C of water, obtain Chinese medicine extract.
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled.Soy sauce pickles 6 days, and then spice is pickled 8 days.
Step E, it is natural to dry 5-7 days；
Step F, packaging.
Wherein, soy sauce is pickled is pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce includes the following raw material：Soya bean 25
Part, 4 parts of hawthorn, 7 parts of Chinese yam, 0.4 part of garlic oil, 0.3 part of ginger oil, 2 parts of robiniae,flos, 1 part of sodium glutamate, 0.5 part of aspergillus oryzae, yeast
0.5 part.
Pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 30 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
Embodiment 4
A kind of preparation technology of spiced dried bean curd, comprises the following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Spice coloring liquid includes the raw material of following mass fraction：19 parts of star aniseed powder, 8 parts of cinnamomi cortex pulveratus, 7 parts of fennel powder,
9 parts of 3 parts of salt, 7 parts of theaflavin extract solution, 3 parts of peppermint extract solution and Chinese medicine extract.
The Chinese medicine extract includes the raw material of following mass fraction：2 parts of radix glycyrrhizae, 3 parts of honeysuckle, 2 parts of chrysanthemum and matrimony vine 2
Part.Soaked 2 hours by 40 DEG C of water, obtain Chinese medicine extract.
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled.Soy sauce pickles 7 days, and then spice is pickled 8 days.
Step E, it is natural to dry 5 days；
Step F, packaging.
Wherein, soy sauce is pickled is pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce includes the following raw material：Soya bean 25
Part, 2 parts of hawthorn, 12 parts of Chinese yam, 0.4 part of garlic oil, 0.2 part of ginger oil, 1 part of robiniae,flos, 0.5 part of sodium glutamate, 0.5 part of aspergillus oryzae,
0.4 part of yeast.
Pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 27 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
Embodiment 5
A kind of preparation technology of spiced dried bean curd, comprises the following steps：
Step A, raw material is weighed：Corresponding material component is weighed by weight, prepares spice coloring liquid, and soybean is soaked
Bubble；
Spice coloring liquid includes the raw material of following mass fraction：12 parts of star aniseed powder, 8 parts of cinnamomi cortex pulveratus, 8 parts of fennel powder,
7 parts of 3 parts of salt, 7 parts of theaflavin extract solution, 3 parts of peppermint extract solution and Chinese medicine extract.
The Chinese medicine extract includes the raw material of following mass fraction：2 parts of radix glycyrrhizae, 2 parts of honeysuckle, 2 parts of chrysanthemum and matrimony vine 1
Part.Soaked 2 hours by 50 DEG C of water, obtain Chinese medicine extract.
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for mark
It is accurate；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled.Soy sauce is pickled 7 days, and then spice pickles 10
My god.
Step E, it is natural to dry 7 days；
Step F, packaging.
Wherein, soy sauce is pickled is pickled using multi-functional soy sauce, and the preparation of multi-functional soy sauce includes the following raw material：Soya bean 30
Part, 2 parts of hawthorn, 6 parts of Chinese yam, 0.3 part of garlic oil, 0.5 part of ginger oil, 2 parts of robiniae,flos, 0.9 part of sodium glutamate, 0.6 part of aspergillus oryzae, ferment
It is female 0.6 part.
Pickling for multi-functional soy sauce comprises the following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, with crushing after mixing
Machine is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 28 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
The multi-functional soy sauce used in 5 embodiments of the above can be to anti-aging, reducing blood lipid, reduction cholesterol, glycerine three
Ester, improves blood viscosity, mitigates atherosclerosis, improves and has very great help with adjusting immunologic function etc..
One embodiment of the present of invention is described in detail above, but the content is only the preferable implementation of the present invention
Example, it is impossible to be considered as the practical range for limiting the present invention.All equivalent changes made according to the present patent application scope and improvement
Deng within the patent covering scope that all should still belong to the present invention.
Claims (10)
1. a kind of preparation technology of spiced dried bean curd, it is characterised in that：Comprise the following steps：
Step A, raw material is weighed：Weigh corresponding material component by weight, prepare spice coloring liquid, and by soybeans soaking；
Step B, defibrination, plasma burning, halogen of ordering shaping；
Step C, compacting：Suppressed using bean curd press ordering the product after halogen, to be pressed into, dried bean curd is anhydrous to ooze out for standard；
Step D, is pickled：Soy sauce was pickled before this, and then spice is pickled；
Step E, it is natural to dry；
Step F, packaging.
2. the preparation technology of spiced dried bean curd according to claim 1, it is characterised in that：In the step A, spice
Color liquid includes the following raw material：Star aniseed powder, cinnamomi cortex pulveratus, fennel powder, salt, theaflavin extract solution, peppermint extract solution and Chinese medicine are carried
Take liquid.
3. the preparation technology of spiced dried bean curd according to claim 1, it is characterised in that：In the step A, spice
Color liquid includes the raw material of following mass fraction：12-20 parts of star aniseed powder, 5-9 parts of cinnamomi cortex pulveratus, 6-9 parts of fennel powder, 3-5 parts of salt,
4-10 parts of 2-7 parts of theaflavin extract solution, 2-5 parts of peppermint extract solution and Chinese medicine extract.
4. the preparation technology of spiced dried bean curd according to claim 1, it is characterised in that：In the step D, soy sauce is pickled
Pickled using multi-functional soy sauce, the preparation of multi-functional soy sauce includes the following raw material：Soya bean, hawthorn, Chinese yam, garlic oil, ginger oil, acacia
Flower, sodium glutamate, aspergillus oryzae, yeast.
5. the preparation technology of spiced dried bean curd according to claim 4, it is characterised in that：In the step D, multi-functional sauce
The preparation of oil includes the following raw material：20-30 parts of soya bean, 2-5 parts of hawthorn, 6-12 parts of Chinese yam, 0.2-0.5 parts of garlic oil, ginger oil 0.2-
0.5 part, 1-3 parts of robiniae,flos, 0.5-1.6 parts of sodium glutamate, 0.4-0.7 parts of aspergillus oryzae, 0.4-0.6 parts of yeast.
6. the preparation technology of spiced dried bean curd according to claim 4, it is characterised in that：Multi-functional soy sauce pickle including
Following steps：
Step a, Feedstock treating：Soya bean, which is soaked in water, to swell, and cooks, and cools down stand-by；
Step b, prepares extract solution：The hawthorn, Chinese yam, robiniae,flos of wash clean are carried out disinfection processing, entered after mixing with pulverizer
Row is crushed, and filter residue is filtered out, and garlic oil, ginger oil, sodium glutamate are added in filtrate, extract solution is obtained；
Step c, koji-making；
Step d, fermentation：Fermentation 25-32 days, is made sauce liquid, then filtered, precipitated, sterilize after obtained multi-functional soy sauce.
7. the preparation technology of spiced dried bean curd according to claim 2, it is characterised in that：The Chinese medicine extract includes sweet
Grass, honeysuckle, chrysanthemum and matrimony vine, soak 2-3 hours by 40-50 DEG C of water, obtain Chinese medicine extract.
8. the preparation technology of spiced dried bean curd according to claim 1, it is characterised in that：In the step D, soy sauce is pickled
5-8 days, then spice pickle 6-10 days, soy sauce salting period be less than spice salting period.
9. the preparation technology of spiced dried bean curd according to claim 1, it is characterised in that：It is natural to dry in the step E
5-7 days.
10. the preparation technology of spiced dried bean curd according to claim 7, it is characterised in that：The Chinese medicine extract includes
The raw material of following mass fraction：1-2 parts of 1-3 parts of radix glycyrrhizae, 1-3 parts of honeysuckle, 1-2 parts of chrysanthemum and matrimony vine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710750445.5A CN107319007A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation technology of spiced dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710750445.5A CN107319007A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation technology of spiced dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319007A true CN107319007A (en) | 2017-11-07 |
Family
ID=60228048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710750445.5A Pending CN107319007A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation technology of spiced dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319007A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350507A (en) * | 2003-05-27 | 2004-12-16 | Teiai Yasu | Koji soy sauce-pickled chili pepper dip, and method for producing the same |
| CN101878817A (en) * | 2010-06-29 | 2010-11-10 | 严雪贤 | Method for making nutritional dried bean curd |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103380825A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Health-care braised dried bean curd and preparation method thereof |
| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
-
2017
- 2017-08-28 CN CN201710750445.5A patent/CN107319007A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350507A (en) * | 2003-05-27 | 2004-12-16 | Teiai Yasu | Koji soy sauce-pickled chili pepper dip, and method for producing the same |
| CN101878817A (en) * | 2010-06-29 | 2010-11-10 | 严雪贤 | Method for making nutritional dried bean curd |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103380825A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Health-care braised dried bean curd and preparation method thereof |
| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960641B (en) | A kind of nut beef paste and preparation method thereof | |
| CN105211833B (en) | Dried mushroom soy sauce and preparation method thereof | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN104886320A (en) | Mulberry and brown rice tea and making method thereof | |
| CN104543969A (en) | Making process method of gynura segetum health-care fermented flour sauce | |
| CN106722884A (en) | A kind of preparation method of black fungus blood fat-reducing crisp chip | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| CN105011092B (en) | One kind seasoning health-care sauce and preparation method thereof | |
| CN102742620A (en) | Pawpaw flavor moon cake | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| CN102669224A (en) | Matcha moon cake | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN104171919A (en) | Preparation method of three-color greenstuff hot noodles with sesame paste | |
| CN104509882B (en) | A kind of preparation method of egg fermented bean curd | |
| CN106307458A (en) | Health preserving soy sauce and brewing method thereof | |
| CN105639460A (en) | Barrel-steamed fermented soybean paste health food | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN107319007A (en) | A kind of preparation technology of spiced dried bean curd | |
| CN107307094A (en) | A kind of bean curd of fermented and preparation method thereof | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| CN103271313A (en) | Processing technology for instant sargassum fusiforme with sesame seeds, and instant sargassum fusiforme with sesame seeds | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| CN104431963A (en) | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof | |
| CN108157818A (en) | A kind of soya sauce of taste and sweet mouthfeel and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |