CN107494750A - A kind of production technology of orchid soy sauce pickled bean curd - Google Patents
A kind of production technology of orchid soy sauce pickled bean curd Download PDFInfo
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- CN107494750A CN107494750A CN201710651499.6A CN201710651499A CN107494750A CN 107494750 A CN107494750 A CN 107494750A CN 201710651499 A CN201710651499 A CN 201710651499A CN 107494750 A CN107494750 A CN 107494750A
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- bean curd
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- white spirit
- orchid
- soy sauce
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Classifications
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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 discloses a kind of production technology of orchid soy sauce pickled bean curd, comprise the following steps：（1）Soya bean pretreatment,（2）Bean curd preparation,（3）The preparation of white spirit embryo,（4）It is prepared by finished product orchid soy sauce pickled bean curd.The finished product orchid soy sauce pickled bean curd that the inventive method is prepared has mouthfeel shortcake is tender to have chewy texture, there is clearing heat and detoxicating, moistening lung invigorating the spleen again, strengthen edible health effect of human immunological competence, groups of people can also be improved simultaneously and eat the problem of bean product are easily suffered from diarrhoea, add the scope of person sponging on an aristocrat audient, and method is simple, length during processing technology, there is good promotional value.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of production technology of orchid soy sauce pickled bean curd.
Background technology
Dried bean curd is a kind of time-honored folk snack, by soybean or is doped with other raw materials and is made, its is nutritious, extensively
Liked by consumer.With people's continually developing for dried bean curd shape, mouthfeel, quality etc., the category of dried bean curd is also more and more,
Orchid soy sauce pickled bean curd is one of them.Orchid soy sauce pickled bean curd has carried out special knife cutting process because of the white spirit embryo after suppressing bean curd so that
Finished product soy sauce pickled bean curd is gained the name in orchid shape.The manufacture craft of existing orchid soy sauce pickled bean curd is that bean curd first is made to soya bean mashing, then to beans
Corruption carries out pressure embryo, and then carrying out knife to pressure embryo thumbnail is cut into type, followed by, finally again boiling processing fried to shaping block.This
Processing technology is complex corresponding to method, and the boiling processing of especially final step, the usual time is longer, and obtained finished product
Soy sauce pickled bean curd mouthfeel is softer not to have chewy texture.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of production technology of orchid soy sauce pickled bean curd.
The present invention is achieved by the following technical solutions：
A kind of production technology of orchid soy sauce pickled bean curd, comprises the following steps：
（1）Soya bean pre-processes：
The soya bean of select is first put into 15 ~ 20h of immersion treatment in clear water, after the completion of take out and clean a standby with clear water again
With；
（2）It is prepared by bean curd：
To step（1）Soya bean after processing carries out defibrination process, and then soya-bean milk is carried out after high temperature mashing off, gypsum point slurry with this
Bean curd is standby；
（3）It is prepared by white spirit embryo：
By step（2）Obtained bean curd, which is put into mould to carry out being mechanically pressed into fritter, obtains white spirit embryo, then with knife in white spirit
The relative two sides of embryo is chamfer, after the completion of by its hang airing, place into boiling water after boiling 3 ~ 5min and take out, obtain finished product white spirit
Embryo is standby；
（4）It is prepared by finished product orchid soy sauce pickled bean curd：
A. by step（3）The finished product white spirit embryo of gained, which is put into drying box, is dried processing, after the completion of pack be put into refrigerating chamber
Taken out after interior 25 ~ 35min of chilling treatment, it is -7 ~ -10 DEG C during which to control the temperature in refrigerating chamber；
B. miscella is put into pot, first it is carried out with small fire to be heated to 100 ~ 110 DEG C, then heated at constant temperature at this temperature
10 ~ 15min is handled, big fire is finally changed again and the temperature of miscella is risen to 230 ~ 240 DEG C；Miscella is first carried out small fire heating,
Low-temperature insulation processing, it is intended to remove the moisture content in miscella, prevent from sputtering during follow-up fried processing；
C. the finished product white spirit embryo unpacking after operation a chilling treatments is taken out, put into immediately after in the pot after operation b heating,
Pulled out after constantly stirring frying to golden yellow, it is standby after naturally dry；
D. the finished product white spirit embryo after c processing will be operated to be put into food steamer after 6 ~ 8min of water vapour steam treatment and take out, then enter luggage
Bag, sealing, sterilization.
Further, step（3）Described in white spirit embryo beveling angle be 45 °, two sides knife cut it is tangential mutually
Vertically, the depth of knife incision is the 1/3 of white spirit flake thickness degree.
Further, step（4）The temperature for operating the drying process described in a is 60 ~ 65 DEG C, dried finished product white spirit
The moisture content of embryo is not more than 8%.
Further, step（4）The pack processing operated described in a is to be put into finished product white spirit embryo in Polythene Bag simultaneously
Sealed.
Further, step（4）Operate each composition in the miscella described in b and its corresponding parts by weight are：8 ~ 10 parts
Extracts of Chinese herbal medicine, 3 ~ 5 parts of soy sauces, 4 ~ 7 portions of chicken soups, 0.5 ~ 1.5 portion of salt, 0.5 ~ 1 portion of capsicum, 1 ~ 1.5 part of cassia bark, 1 ~
1.5 parts of anises, 90 ~ 100 parts of vegetable oil；The preparation method of described Chinese medicine extract is：10 ~ 15 parts of oceans are weighed by weight
It is green onion, 3 ~ 5 portions of sweet osmanthus, 2 ~ 4 parts of grape pips, 1 ~ 3 part of moutan bark, 2 ~ 4 parts of kuh-sengs, 6 ~ 8 portions of matrimony vines, 8 ~ 12 portions of hawthorn, 4 ~ 7 parts big
Jujube, will be put into after above-mentioned each composition co-grinding in absolute ethyl alcohol constantly backflow extraction processing 20 ~ 24h, after the completion of take out extraction
After liquid removes alcohol；Described vegetable oil is any one in olive oil, rapeseed oil, soybean oil, cottonseed oil.What addition was prepared
Chinese medicine extract composition can effectively lift edible effect of soy sauce pickled bean curd, while and can improves part population and eats bean product generation abdomen
The probability rushed down；
Further, step（4）The sterilization described in d is operated to handle using ultraviolet sterilization.
The present invention has advantages below compared with prior art：
The present invention has carried out special improvement to the processing technology of existing orchid soy sauce pickled bean curd and handled, wherein in finished product orchid soy sauce pickled bean curd system
During standby, deepfreeze processing is first carried out to the finished product white spirit embryo cut, this measure is to reduce the temperature of finished product white spirit embryo
Degree, then directly carries out fried processing to it again, increases temperature difference during frying, may be such that the profile of fried shaping is bigger, whole
Body is more loose, also helps immersion absorption of the active ingredient in miscella into white spirit embryo, and and can improves the mouth of finished product soy sauce pickled bean curd
Sense, makes it more have chewy texture, has additionally moved into oil the material composition used in conventional method in boiling handling process and matched somebody with somebody
Miscella has been made, boiling handling process can be eliminated, and has promoted infiltration of the active ingredient to dried bean curd using high temperature in frying,
Overall handling duration is shortened, improves the taste of soy sauce pickled bean curd again.The finished product orchid soy sauce pickled bean curd tool that the inventive method is prepared
There is mouthfeel shortcake is tender to have chewy texture, there is clearing heat and detoxicating, moistening lung invigorating the spleen again, strengthen edible health effect of human immunological competence, simultaneously
Groups of people can also be improved and eat the problem of bean product are easily suffered from diarrhoea, add the scope of person sponging on an aristocrat audient, and method is simple, processing technology
When length, there is good promotional value.
Embodiment
Embodiment 1
A kind of production technology of orchid soy sauce pickled bean curd, comprises the following steps：
（1）Soya bean pre-processes：
The soya bean of select is first put into immersion treatment 15h in clear water, after the completion of take out clean one time with clear water again after it is standby；
（2）It is prepared by bean curd：
To step（1）Soya bean after processing carries out defibrination process, and then soya-bean milk is carried out after high temperature mashing off, gypsum point slurry with this
Bean curd is standby；
（3）It is prepared by white spirit embryo：
By step（2）Obtained bean curd, which is put into mould to carry out being mechanically pressed into fritter, obtains white spirit embryo, then with knife in white spirit
The relative two sides of embryo is chamfer, after the completion of by its hang airing, place into boiling water after boiling 3min and take out, obtain finished product white spirit embryo
It is standby；
（4）It is prepared by finished product orchid soy sauce pickled bean curd：
A. by step（3）The finished product white spirit embryo of gained, which is put into drying box, is dried processing, after the completion of pack be put into refrigerating chamber
Taken out after interior chilling treatment 25min, it is -7 DEG C during which to control the temperature in refrigerating chamber；
B. miscella is put into pot, first it is carried out with small fire to be heated to 100 DEG C, then heated at constant temperature is handled at this temperature
10min, big fire is finally changed again the temperature of miscella is risen to 230 DEG C；
C. the finished product white spirit embryo unpacking after operation a chilling treatments is taken out, put into immediately after in the pot after operation b heating,
Pulled out after constantly stirring frying to golden yellow, it is standby after naturally dry；
D. the finished product white spirit embryo after c processing will be operated to be put into food steamer after water vapour steam treatment 6min and take out, then packed,
Sealing, sterilization.
Further, step（3）Described in white spirit embryo beveling angle be 45 °, two sides knife cut it is tangential mutually
Vertically, the depth of knife incision is the 1/3 of white spirit flake thickness degree.
Further, step（4）The temperature for operating the drying process described in a is 60 DEG C, dried finished product white spirit embryo
Moisture content be not more than 8%.
Further, step（4）The pack processing operated described in a is to be put into finished product white spirit embryo in Polythene Bag simultaneously
Sealed.
Further, step（4）Operate each composition in the miscella described in b and its corresponding parts by weight are：8 portions of medium-height grass
Medicament extracting solution, 3 parts of soy sauces, 4 portions of chicken soups, 0.5 portion of salt, 0.5 portion of capsicum, 1 part of cassia bark, 1 part of anise, 90 parts of vegetable oil；Institute
The preparation method for the Chinese medicine extract stated is：10 portions of onions, 3 portions of sweet osmanthus, 2 parts of grape pips, 1 part of moutan bark, 2 are weighed by weight
Part kuh-seng, 6 portions of matrimony vines, 8 portions of hawthorn, 4 portions of jujubes, constantly backflow leaching will be put into absolute ethyl alcohol after above-mentioned each composition co-grinding
Carry processing 20h, after the completion of take out after leaching liquor removes alcohol；Described vegetable oil is olive oil, rapeseed oil, soybean oil, cottonseed
Any one in oil.
Further, step（4）The sterilization described in d is operated to handle using ultraviolet sterilization.
Embodiment 2
A kind of production technology of orchid soy sauce pickled bean curd, comprises the following steps：
（1）Soya bean pre-processes：
The soya bean of select is first put into immersion treatment 18h in clear water, after the completion of take out clean one time with clear water again after it is standby；
（2）It is prepared by bean curd：
To step（1）Soya bean after processing carries out defibrination process, and then soya-bean milk is carried out after high temperature mashing off, gypsum point slurry with this
Bean curd is standby；
（3）It is prepared by white spirit embryo：
By step（2）Obtained bean curd, which is put into mould to carry out being mechanically pressed into fritter, obtains white spirit embryo, then with knife in white spirit
The relative two sides of embryo is chamfer, after the completion of by its hang airing, place into boiling water after boiling 4min and take out, obtain finished product white spirit embryo
It is standby；
（4）It is prepared by finished product orchid soy sauce pickled bean curd：
A. by step（3）The finished product white spirit embryo of gained, which is put into drying box, is dried processing, after the completion of pack be put into refrigerating chamber
Taken out after interior chilling treatment 30min, it is -9 DEG C during which to control the temperature in refrigerating chamber；
B. miscella is put into pot, first it is carried out with small fire to be heated to 105 DEG C, then heated at constant temperature is handled at this temperature
13min, big fire is finally changed again the temperature of miscella is risen to 235 DEG C；
C. the finished product white spirit embryo unpacking after operation a chilling treatments is taken out, put into immediately after in the pot after operation b heating,
Pulled out after constantly stirring frying to golden yellow, it is standby after naturally dry；
D. the finished product white spirit embryo after c processing will be operated to be put into food steamer after water vapour steam treatment 7min and take out, then packed,
Sealing, sterilization.
Further, step（3）Described in white spirit embryo beveling angle be 45 °, two sides knife cut it is tangential mutually
Vertically, the depth of knife incision is the 1/3 of white spirit flake thickness degree.
Further, step（4）The temperature for operating the drying process described in a is 63 DEG C, dried finished product white spirit embryo
Moisture content be not more than 7%.
Further, step（4）The pack processing operated described in a is to be put into finished product white spirit embryo in Polythene Bag simultaneously
Sealed.
Further, step（4）Operate each composition in the miscella described in b and its corresponding parts by weight are：9 portions of medium-height grass
Medicament extracting solution, 4 parts of soy sauces, 6 portions of chicken soups, 1 portion of salt, 0.8 portion of capsicum, 1.2 parts of cassia barks, 1.3 parts of anises, 95 parts of vegetable oil；
The preparation method of described Chinese medicine extract is：13 portions of onions, 4 portions of sweet osmanthus, 3 parts of grape pips, 2 portions of tree peonies are weighed by weight
Skin, 3 parts of kuh-sengs, 7 portions of matrimony vines, 10 portions of hawthorn, 6 portions of jujubes, it will be put into after above-mentioned each composition co-grinding in absolute ethyl alcohol constantly
Backflow extraction processing 22h, after the completion of take out after leaching liquor removes alcohol；Described vegetable oil is olive oil, rapeseed oil, soybean
Oil, any one in cottonseed oil.
Further, step（4）The sterilization described in d is operated to handle using ultraviolet sterilization.
Embodiment 3
A kind of production technology of orchid soy sauce pickled bean curd, comprises the following steps：
（1）Soya bean pre-processes：
The soya bean of select is first put into immersion treatment 20h in clear water, after the completion of take out clean one time with clear water again after it is standby；
（2）It is prepared by bean curd：
To step（1）Soya bean after processing carries out defibrination process, and then soya-bean milk is carried out after high temperature mashing off, gypsum point slurry with this
Bean curd is standby；
（3）It is prepared by white spirit embryo：
By step（2）Obtained bean curd, which is put into mould to carry out being mechanically pressed into fritter, obtains white spirit embryo, then with knife in white spirit
The relative two sides of embryo is chamfer, after the completion of by its hang airing, place into boiling water after boiling 5min and take out, obtain finished product white spirit embryo
It is standby；
（4）It is prepared by finished product orchid soy sauce pickled bean curd：
A. by step（3）The finished product white spirit embryo of gained, which is put into drying box, is dried processing, after the completion of pack be put into refrigerating chamber
Taken out after interior chilling treatment 35min, it is -10 DEG C during which to control the temperature in refrigerating chamber；
B. miscella is put into pot, first it is carried out with small fire to be heated to 110 DEG C, then heated at constant temperature is handled at this temperature
15min, big fire is finally changed again the temperature of miscella is risen to 240 DEG C；
C. the finished product white spirit embryo unpacking after operation a chilling treatments is taken out, put into immediately after in the pot after operation b heating,
Pulled out after constantly stirring frying to golden yellow, it is standby after naturally dry；
D. the finished product white spirit embryo after c processing will be operated to be put into food steamer after water vapour steam treatment 8min and take out, then packed,
Sealing, sterilization.
Further, step（3）Described in white spirit embryo beveling angle be 45 °, two sides knife cut it is tangential mutually
Vertically, the depth of knife incision is the 1/3 of white spirit flake thickness degree.
Further, step（4）The temperature for operating the drying process described in a is 65 DEG C, dried finished product white spirit embryo
Moisture content be not more than 8%.
Further, step（4）The pack processing operated described in a is to be put into finished product white spirit embryo in Polythene Bag simultaneously
Sealed.
Further, step（4）Operate each composition in the miscella described in b and its corresponding parts by weight are：In 10 parts
Herbal medicine extract solution, 5 parts of soy sauces, 7 portions of chicken soups, 1.5 portions of salt, 1 portion of capsicum, 1.5 parts of cassia barks, 1.5 parts of anises, 100 portions of plants
Oil；The preparation method of described Chinese medicine extract is：Weigh by weight 15 portions of onions, 5 portions of sweet osmanthus, 4 parts of grape pips, 3 parts it is male
The root bark of tree peony, 4 parts of kuh-sengs, 8 portions of matrimony vines, 12 portions of hawthorn, 7 portions of jujubes, it will be put into after above-mentioned each composition co-grinding in absolute ethyl alcohol not
Disconnected backflow extraction processing 24h, after the completion of take out after leaching liquor removes alcohol；Described vegetable oil is olive oil, rapeseed oil, soybean
Oil, any one in cottonseed oil.
Further, step（4）The sterilization described in d is operated to handle using ultraviolet sterilization.
Comparative example 1
This comparative example 1 compared with Example 2, saves moutan bark and kuh-seng composition in Chinese medicine extract, side in addition
Method step all same.
Control group
Orchid soy sauce pickled bean curd made of existing process.
In order to contrast effect of the present invention, effect of the orchid soy sauce pickled bean curd on functions of intestines and stomach is promoted is tested, is specifically：With
Machine selection cleaning grade Kunming mouse 80,18~22g of weight, male and female half and half, all mouse fasting 12h before modeling, from
By drinking water.Mouse is randomly divided into 4 groups, every group 20, male and female half and half, respectively 2 groups of embodiment, 1 group of comparative example, compareed
Example group and Diarrhea Model group, diarrhoea modeling is carried out to the mouse of above-mentioned each group, it is real to 2 groups of embodiment, contrast after modeling success
Apply 1 group of example, the mouse of reference examples group corresponds to gavage feeding embodiment 2 respectively, the soy sauce pickled bean curd obtained by comparative example 1, control group,
Specific dosage is 5g/kg, and by Mice Body restatement, the physiological saline of Diarrhea Model group gavage feeding equivalent, continuous feeding tests 7d,
Stool situation after observation mouse stomach in 4h, diarrhea rate：The number of animals of passage of loose stools and the percentage of this group of animal number.Loose stools
Rate：The loose stools number that every animal is arranged and total just the ratio between number.Loose stools level：Represent the degree of loose stools.Formed with loose stools pollution filter paper
The size deciding grade and level of stain and product, is divided into 4 grades, 1 grade：Stain diameter ＜ 1cm；2 grades：1 ~ 1.9cm of stain diameter；3 grades：Stain diameter
2~3cm；4 grades：Stain diameter ＞ 3cm.The series of every 1 heap loose stools is first counted during statistics one by one, then by all loose stools levels of the mouse
Number addition divided by loose stools number obtain the average series of loose stools, abbreviation loose stools level；The specific correction data of each group see the table below shown in 1：
Table 1
| Defecation frequency (secondary) | Diarrhea rate (%) | Loose stool rate (%) | Loose stools level (cm) | |
| 2 groups of embodiment | 10.1 | 75 | 0.58 | 2.14 |
| 1 group of comparative example | 14.2 | 85 | 0.84 | 2.68 |
| Reference examples group | 17.3 | 100 | 1.33 | 2.98 |
| Diarrhea Model group | 16.2 | 100 | 1.20 | 2.85 |
Orchid soy sauce pickled bean curd made from the inventive method can effectively improve the functions of intestines and stomach of mouse it can be seen from upper table 1, and it is corresponding
Defecation frequency, diarrhea rate, loose stool rate and loose stools level be significantly less than remaining each group, and existing soy sauce pickled bean curd is not because having in control group
There is the effect of effective conditioning mouse functions of intestines and stomach, dried bean curd has the harmful effect of diarrhoea for some animals in itself in addition, adds
The effect of upper diarrhoea modeling so that the body constitution of its corresponding mouse is also poor compared with Diarrhea Model group.
Claims (6)
1. a kind of production technology of orchid soy sauce pickled bean curd, it is characterised in that comprise the following steps：
（1）Soya bean pre-processes：
The soya bean of select is first put into 15 ~ 20h of immersion treatment in clear water, after the completion of take out and clean a standby with clear water again
With；
（2）It is prepared by bean curd：
To step（1）Soya bean after processing carries out defibrination process, and then soya-bean milk is carried out after high temperature mashing off, gypsum point slurry with this
Bean curd is standby；
（3）It is prepared by white spirit embryo：
By step（2）Obtained bean curd, which is put into mould to carry out being mechanically pressed into fritter, obtains white spirit embryo, then with knife in white spirit
The relative two sides of embryo is chamfer, after the completion of by its hang airing, place into boiling water after boiling 3 ~ 5min and take out, obtain finished product white spirit
Embryo is standby；
（4）It is prepared by finished product orchid soy sauce pickled bean curd：
A. by step（3）The finished product white spirit embryo of gained, which is put into drying box, is dried processing, after the completion of pack be put into refrigerating chamber
Taken out after interior 25 ~ 35min of chilling treatment, it is -7 ~ -10 DEG C during which to control the temperature in refrigerating chamber；
B. miscella is put into pot, first it is carried out with small fire to be heated to 100 ~ 110 DEG C, then heated at constant temperature at this temperature
10 ~ 15min is handled, big fire is finally changed again and the temperature of miscella is risen to 230 ~ 240 DEG C；
C. the finished product white spirit embryo unpacking after operation a chilling treatments is taken out, put into immediately after in the pot after operation b heating,
Pulled out after constantly stirring frying to golden yellow, it is standby after naturally dry；
D. the finished product white spirit embryo after c processing will be operated to be put into food steamer after 6 ~ 8min of water vapour steam treatment and take out, then enter luggage
Bag, sealing, sterilization.
A kind of 2. production technology of orchid soy sauce pickled bean curd according to claim 1, it is characterised in that step（3）Described in pair
The angle of white spirit embryo beveling is 45 °, and two sides knife is cut tangential orthogonal, and the depth of knife incision is the 1/3 of white spirit flake thickness degree.
A kind of 3. production technology of orchid soy sauce pickled bean curd according to claim 1, it is characterised in that step（4）Operate described in a
The temperature of drying process be 60 ~ 65 DEG C, the moisture content of dried finished product white spirit embryo is not more than 8%.
A kind of 4. production technology of orchid soy sauce pickled bean curd according to claim 1, it is characterised in that step（4）Operate described in a
Pack processing be that finished product white spirit embryo is put into Polythene Bag and sealed.
A kind of 5. production technology of orchid soy sauce pickled bean curd according to claim 1, it is characterised in that step（4）Operate described in b
Miscella in each composition and its corresponding parts by weight be：8 ~ 10 parts of extracts of Chinese herbal medicine, 3 ~ 5 parts of soy sauces, 4 ~ 7 portions of chicken soups,
0.5 ~ 1.5 portion of salt, 0.5 ~ 1 portion of capsicum, 1 ~ 1.5 part of cassia bark, 1 ~ 1.5 part of anise, 90 ~ 100 parts of vegetable oil；Described Chinese medicine carries
The preparation method for taking liquid is：Weigh by weight 10 ~ 15 portions of onions, 3 ~ 5 portions of sweet osmanthus, 2 ~ 4 parts of grape pips, 1 ~ 3 part of moutan bark, 2 ~
4 parts of kuh-sengs, 6 ~ 8 portions of matrimony vines, 8 ~ 12 portions of hawthorn, 4 ~ 7 portions of jujubes, it will be put into after above-mentioned each composition co-grinding in absolute ethyl alcohol not
Disconnected backflow extraction 20 ~ 24h of processing, after the completion of take out after leaching liquor removes alcohol；Described vegetable oil be olive oil, rapeseed oil,
Any one in soybean oil, cottonseed oil.
A kind of 6. production technology of orchid soy sauce pickled bean curd according to claim 1, it is characterised in that step（4）Operate described in d
Sterilization using ultraviolet sterilization handle.
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|---|---|---|---|---|
| CN103444895A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Mushroom and celery dried bean-curd and preparation method thereof |
| CN106260026A (en) * | 2016-07-29 | 2017-01-04 | 马鞍山江心绿洲食品有限公司 | A kind of high protein beans is dry, its marinating method and the preparation method of stew in soy sauce sauce thereof |
| CN106578132A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Egg dried tofu and processing method thereof |
| CN106900875A (en) * | 2015-12-22 | 2017-06-30 | 焦秀英 | The preparation method of smoking cessation dried bean curd |
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2017
- 2017-08-02 CN CN201710651499.6A patent/CN107494750A/en active Pending
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|---|---|---|---|---|
| CN103444895A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Mushroom and celery dried bean-curd and preparation method thereof |
| CN106900875A (en) * | 2015-12-22 | 2017-06-30 | 焦秀英 | The preparation method of smoking cessation dried bean curd |
| CN106260026A (en) * | 2016-07-29 | 2017-01-04 | 马鞍山江心绿洲食品有限公司 | A kind of high protein beans is dry, its marinating method and the preparation method of stew in soy sauce sauce thereof |
| CN106578132A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Egg dried tofu and processing method thereof |
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Application publication date: 20171222 |