CN107712075A - A kind of dry processing method of flavor halogen - Google Patents

A kind of dry processing method of flavor halogen Download PDF

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Publication number
CN107712075A
CN107712075A CN201710950890.6A CN201710950890A CN107712075A CN 107712075 A CN107712075 A CN 107712075A CN 201710950890 A CN201710950890 A CN 201710950890A CN 107712075 A CN107712075 A CN 107712075A
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parts
soya bean
stew
soy sauce
halogen
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CN201710950890.6A
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陈增光
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陈增光
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Priority to CN201710950890.6A priority Critical patent/CN107712075A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/005Cheese substitutes mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/29Delbrueckii
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2300/00Bifidobacterium

Abstract

The invention discloses the processing method that a kind of flavor halogen is done, it is characterised in that including following aspect:(1)Slurrying, soybean is placed in immersion treatment in warm water, pours into beater and is beaten after peeling;(2)Boiling, soya bean slurries are poured into and carry out big fire boiling and slow fire boiling in steamer respectively, fresh milk and plant extraction liquid are added into steamer, is stirred rear low temperature boiling;(3)Fermentation, by soya bean cooking liquor through order after halogen, boiling, compacting soya bean does, fermented to the dry sprinkling mix bacterium agent of soya bean;(4)Stew in soy sauce, first fermentation soya bean is done and immerses normal temperature sealing stew in soy sauce and heating stew in soy sauce in thick gravy;(5)Steam, do surface to stew in soy sauce soya bean and uniformly spread mixing flower, and wrapped up using cleaning lotus leaf, be subsequently placed in distillation layer and steamed.

Description

A kind of dry processing method of flavor halogen
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dry processing method of flavor halogen.
Background technology
Halogen is done as Chinese tradition featured delicious food, is common snack species in daily life, and halogen does golden yellow color, and quality is soft It is tender, it can carry out ripe cold dual-purpose, it is done as primary raw material with soya bean, is made after being processed in old thick gravy.Containing abundant during halogen is dry The nutritional ingredient such as lecithin, mineral matter element and protein, there is prevention of cardiovascular disease and osteoporosis, can promote Enter children, old man's bone growth and development, it contains 8 kinds of amino acid necessary to human body, and ratio easily suction close with human body Receive, the nutritional ingredients such as amino acid needed by human body can be supplemented.Halogen is dry using soybean protein as main nutrient composition, and protein content is high, But free state amino acid content is few during halogen is dry, human body is relatively low to the absorption rate of halogen protein in dry;Traditional halogen does mouthfeel More single, mouthfeel adaptability is poor, and repressed rear close structure, thick gravy stew in soy sauce osmotic effect is poor, and hardness is partially hard when eating; And halogen is done that more nitrites can be produced during stew in soy sauce, it has stronger carcinogenesis, and human body is good for after edible Health has potentially hazardous.
The content of the invention
The present invention is directed to the problem of existing:Halogen is dry using soybean protein as main nutrient composition, and protein content is high, but halogen Free state amino acid content is few in dry, and human body is relatively low to the absorption rate of halogen protein in dry;It is more single that traditional halogen does mouthfeel One, mouthfeel adaptability is poor, and repressed rear close structure, thick gravy stew in soy sauce osmotic effect is poor, and hardness is partially hard when eating;And halogen is done More nitrites can be produced during stew in soy sauce, it has stronger carcinogenesis, has after edible to health It is potentially hazardous.To solve the above problems, the invention provides the processing method that a kind of flavor halogen is done.
The present invention is achieved by the following technical solutions:
A kind of dry processing method of flavor halogen, comprises the following steps:
(1)Slurrying:Soybean is placed in immersion treatment in warm water, poured into after peeling in beater under 3400-3700r/min rotating speeds 20-25min is beaten, soya bean slurries are made;
(2)Boiling:Soya bean slurries are poured into big fire boiling 32-36min in steamer, can then using slow fire boiling 56-60min Trypsin inhibitor inactivation rate in soya-bean milk is reached 100%, improve the edible safety of dried bean curd, fresh milk is added into steamer And plant extraction liquid, the flavor taste and nutritive value of dried bean curd can be increased, extend the shelf-life of dried bean curd, in 50- after being stirred Boiling 24-28min under the conditions of 55 DEG C, soya bean cooking liquor is made;
(3)Fermentation:By soya bean cooking liquor through order after halogen, boiling, compacting soya bean does, to the dry sprinkling mix bacterium agent of soya bean, then It is placed under 13-17 DEG C of cool environment and stands 2-3 days, free state amino acid content and mouthfeel in dried bean curd can be improved, and formed Central hole structure can improve the flexibility and stew in soy sauce effect of dried bean curd, fermentation soya bean is made and does;
(4)Stew in soy sauce:First will fermentation soya bean is dry immerses normal temperature sealing stew in soy sauce 3-4 days in thick gravy, in thick gravy containing tannin, Tea Polyphenols, The compositions such as vitamin, the generation of nitrite can be suppressed, composition in thick gravy is slowly permeated to dried bean curd, then by thick gravy and fermentation Soya bean is dry to pour into steamer the stew in soy sauce 4-6h under the conditions of 65-70 DEG C, and composition improves stew in soy sauce effect to dried bean curd internal penetration in thick gravy Fruit, it is placed at shady and cool ventilation after naturally dry obtained stew in soy sauce soya bean and does;
(5)Steam:Surface is done to stew in soy sauce soya bean and uniformly spreads mixing flower, and is wrapped up using cleaning lotus leaf, and each lotus leaf wraps up 6-8 pieces Stew in soy sauce soya bean does, and is subsequently placed in distillation layer and is steamed, 75-80 DEG C of temperature, time 35-40min, and mixing contains jasmine in spending The compositions such as flower, sweet osmanthus, steamed by parcel, the fragrance of a flower and lotus leaf delicate fragrance can be made to infiltrate into inside dried bean curd, improve the dry mouthfeel wind of halogen Taste and anti-microbial property, obtained flavor halogen is done after cooling down, drying.
Step(1)Described immersion treatment, its temperature are 50-55 DEG C, time 4-6h.
Step(2)Described fresh milk, its addition are the 7%-9% of soya bean grind slurries quality.
Step(2)Described plant extraction liquid, it is respectively configured to sub-prime gauge part and is:Water 100-120 parts, Kiwi berry 31- 35 parts, lemon 14-18 parts, grape 11-15 parts, chrysanthemum 8-13 parts, lily 7-10 parts, lilac 5-8 parts, pomegranate seed 4-7 parts; Its addition is the 4%-6% of soya bean grind slurries quality.
Step(3)Described mix bacterium agent, wherein lactobacillus bulgaricus:Lactobacillus delbrueckii:Bifidobacterium quality proportioning For 1:1:2-3, its mass concentration are 5%-6%.
Step(4)Described thick gravy, it is respectively configured to sub-prime gauge part and is:Water 200-240 parts, cassia bark 23-28 parts, anise 14-17 parts, hawthorn 12-15 parts, dried orange peel 9-13 parts, pepper 10-13 parts, garlic 8-12 parts, ginger 6-8 parts, claret 7-10 parts, Lemon 5-8 parts, camellia oil 4-7 parts, walnut oil 3-6 parts.
Step(5)Described mixing flower, its compound method are:Jasmine 20-24 parts, sweet osmanthus are weighed according to quality meter part 15-18 parts, tulip 11-14 parts, gardenia 7-10 parts, carry out pulverization process, in 53-56 DEG C of condition after preparation raw material is mixed Mixing flower is made after lower drying.
The present invention has advantages below compared with prior art:Boiling method, using big fire and slow fire respectively to soya bean slurries Boiling is carried out, trypsin inhibitor inactivation rate in soya bean slurries can be made to reach 100%, improve the edible safety of dried bean curd;Xiang Zheng Boil and fresh milk and plant extraction liquid added in rear soya bean slurries, on the one hand add soya bean dry taste flavor and nutritive value, On the other hand the dry restraining and sterilizing bacteria performance of soya bean can be improved, extends the shelf-life of dried bean curd, and low temperature boiling can promote fresh milk, plant Mutual between extract solution and soya bean slurry content is merged, and makes taste softer, natural.Fermentation process, pass through mix bacterium agent Fermentation, protein can be degraded, improve Free amino acid content, the mesopore knot formed in fermentation in dried bean curd Structure, increase the flexibility of dried bean curd mouthfeel and the osmosis of thick gravy;And the taste flavor of dried bean curd can be improved after fresh milk fermentation. Marinating method, normal temperature sealing stew in soy sauce can make thick gravy composition slowly infiltrate into soya bean to do, and improve stew in soy sauce effect;Stew in soy sauce is heated in steamer The osmosis that thick gravy is done to soya bean can be improved, soya bean is improved and does internal stew in soy sauce effect;And claret, lemon, camellia Containing compositions such as tannin, Tea Polyphenols and vitamins in oil and walnut oil, the generation of stew in soy sauce nitrite can be suppressed.The side of steaming Method, the Jasmine contained in design of scattered small flowers and plants, sweet osmanthus etc. are mixed, is steamed after being wrapped up by lotus leaf, can infiltrate into the fragrance of a flower and lotus leaf delicate fragrance Inside dried bean curd, halogen dry taste flavor and antibacterial ability can be improved.
Embodiment
Embodiment 1:
A kind of dry processing method of flavor halogen, comprises the following steps:
(1)Slurrying:Soybean is placed in immersion treatment in warm water, pours into after peeling in beater and is beaten under 3500r/min rotating speeds 22min, soya bean slurries are made;
(2)Boiling:Soya bean slurries are poured into big fire boiling 33min in steamer, then using slow fire boiling 57min, soya-bean milk can be made Middle trypsin inhibitor inactivation rate reaches 100%, improves the edible safety of dried bean curd, and fresh milk and plant are added into steamer Extract solution, the flavor taste and nutritive value of dried bean curd can be increased, extend the shelf-life of dried bean curd, after being stirred under the conditions of 52 DEG C Boiling 25min, soya bean cooking liquor is made;
(3)Fermentation:By soya bean cooking liquor through order after halogen, boiling, compacting soya bean does, to the dry sprinkling mix bacterium agent of soya bean, then It is placed under 14 DEG C of cool environments and stands 2 days, free state amino acid content and mouthfeel in dried bean curd, and the mesopore formed can be improved Structure can improve the flexibility and stew in soy sauce effect of dried bean curd, and fermentation soya bean is made and does;
(4)Stew in soy sauce:First fermentation soya bean is done and immerses normal temperature sealing stew in soy sauce 3 days in thick gravy, contains tannin, Tea Polyphenols, dimension in thick gravy The compositions such as raw element, can suppress the generation of nitrite, composition in thick gravy is slowly permeated to dried bean curd, then that thick gravy and fermentation is yellow Dried bean curd pours into steamer the stew in soy sauce 4.5h under the conditions of 66 DEG C, and composition improves stew in soy sauce effect, be placed in dried bean curd internal penetration in thick gravy Stew in soy sauce soya bean is made at shady and cool ventilation after naturally dry to do;
(5)Steam:Surface is done to stew in soy sauce soya bean and uniformly spreads mixing flower, and is wrapped up using cleaning lotus leaf, and each lotus leaf wraps up 6-8 pieces Stew in soy sauce soya bean does, and is subsequently placed in distillation layer and is steamed, 76 DEG C, time 36min of temperature, mixing contains Jasmine, sweet osmanthus in spending Deng composition, steamed by parcel, the fragrance of a flower and lotus leaf delicate fragrance can be made to infiltrate into inside dried bean curd, improve the dry taste flavor of halogen and antibacterial Performance, obtained flavor halogen is done after cooling down, drying.
Step(1)Described immersion treatment, its temperature are 51 DEG C, time 4.5h.
Step(2)Described fresh milk, its addition are the 7.2% of soya bean grind slurries quality.
Step(2)Described plant extraction liquid, it is respectively configured to sub-prime gauge part and is:104 parts of water, 32 parts of Kiwi berry, lemon 15 parts of lemon, 12 parts of grape, 9 parts of chrysanthemum, 8 parts of lily, 6 parts of lilac, 5 parts of pomegranate seed;Its addition is soya bean grind slurries quality 4.6%.
Step(3)Described mix bacterium agent, wherein lactobacillus bulgaricus:Lactobacillus delbrueckii:Bifidobacterium quality proportioning For 1:1:2, its mass concentration is 5.2%.
Step(4)Described thick gravy, it is respectively configured to sub-prime gauge part and is:210 parts of water, 24 parts of cassia bark, anistree 15 parts, mountain 13 parts of short, bristly hair or beard, 10 parts of dried orange peel, 11 parts of pepper, 9 parts of garlic, 6.4 parts of ginger, 8 parts of claret, 6 parts of lemon, 5 parts of camellia oil, walnut oil 4 parts.
Step(5)Described mixing flower, its compound method are:According to quality meter part weigh 21 parts of Jasmine, 16 parts of sweet osmanthus, 12 parts of tulip, 8 parts of gardenia, pulverization process is carried out after preparation raw material is mixed, and mixing is made after being dried under the conditions of 54 DEG C Flower.
Embodiment 2:
(1)Slurrying:Soybean is placed in immersion treatment in warm water, pours into after peeling in beater and is beaten under 3600r/min rotating speeds 24min, soya bean slurries are made;
(2)Boiling:Soya bean slurries are poured into big fire boiling 35min in steamer, then using slow fire boiling 59min, soya-bean milk can be made Middle trypsin inhibitor inactivation rate reaches 100%, improves the edible safety of dried bean curd, and fresh milk and plant are added into steamer Extract solution, the flavor taste and nutritive value of dried bean curd can be increased, extend the shelf-life of dried bean curd, after being stirred under the conditions of 54 DEG C Boiling 27min, soya bean cooking liquor is made;
(3)Fermentation:By soya bean cooking liquor through order after halogen, boiling, compacting soya bean does, to the dry sprinkling mix bacterium agent of soya bean, then It is placed under 16 DEG C of cool environments and stands 3 days, free state amino acid content and mouthfeel in dried bean curd, and the mesopore formed can be improved Structure can improve the flexibility and stew in soy sauce effect of dried bean curd, and fermentation soya bean is made and does;
(4)Stew in soy sauce:First fermentation soya bean is done and immerses normal temperature sealing stew in soy sauce 4 days in thick gravy, contains tannin, Tea Polyphenols, dimension in thick gravy The compositions such as raw element, can suppress the generation of nitrite, composition in thick gravy is slowly permeated to dried bean curd, then that thick gravy and fermentation is yellow Dried bean curd pours into steamer the stew in soy sauce 5.5h under the conditions of 69 DEG C, and composition improves stew in soy sauce effect, be placed in dried bean curd internal penetration in thick gravy Stew in soy sauce soya bean is made at shady and cool ventilation after naturally dry to do;
(5)Steam:Surface is done to stew in soy sauce soya bean and uniformly spreads mixing flower, and is wrapped up using cleaning lotus leaf, and each lotus leaf wraps up 6-8 pieces Stew in soy sauce soya bean does, and is subsequently placed in distillation layer and is steamed, 79 DEG C, time 39min of temperature, mixing contains Jasmine, sweet osmanthus in spending Deng composition, steamed by parcel, the fragrance of a flower and lotus leaf delicate fragrance can be made to infiltrate into inside dried bean curd, improve the dry taste flavor of halogen and antibacterial Performance, obtained flavor halogen is done after cooling down, drying.
Step(1)Described immersion treatment, its temperature are 54 DEG C, time 5.5h.
Step(2)Described fresh milk, its addition are the 8.6% of soya bean grind slurries quality.
Step(2)Described plant extraction liquid, it is respectively configured to sub-prime gauge part and is:113 parts of water, 34 parts of Kiwi berry, lemon 17 parts of lemon, 14 parts of grape, 12 parts of chrysanthemum, 9 parts of lily, 7 parts of lilac, 6 parts of pomegranate seed;Its addition is soya bean grind slurries quality 5.7%.
Step(3)Described mix bacterium agent, wherein lactobacillus bulgaricus:Lactobacillus delbrueckii:Bifidobacterium quality proportioning For 1:1:3, its mass concentration is 5.8%.
Step(4)Described thick gravy, it is respectively configured to sub-prime gauge part and is:230 parts of water, 27 parts of cassia bark, anistree 16 parts, mountain 14 parts of short, bristly hair or beard, 12 parts of dried orange peel, 12 parts of pepper, 11 parts of garlic, 7.4 parts of ginger, 9 parts of claret, 7 parts of lemon, 6 parts of camellia oil, walnut 5 parts of oil.
Step(5)Described mixing flower, its compound method are:According to quality meter part weigh 23 parts of Jasmine, 17 parts of sweet osmanthus, 13 parts of tulip, 9 parts of gardenia, pulverization process is carried out after preparation raw material is mixed, and mixing is made after being dried under the conditions of 55 DEG C Flower.
Contrast 1:
This contrast 1 does not carry out step compared with embodiment 1(2)Middle boiling method, other steps are same as Example 1.
Contrast 2:
This contrast 2 is compared with embodiment 1, to carry out step(2)Middle fresh milk and plant extraction liquid use, and other steps are with implementing Example 1 is identical.
Contrast 3:
This contrast 3 does not carry out step compared with embodiment 2(3)Fermentation, other steps are same as Example 2.
Contrast 4:
This contrast 4 does not carry out step compared with embodiment 2(4)Grape wine, lemon, camellia oil and walnut oil are added in middle thick gravy, Other steps are same as Example 2.
Contrast 5:
This contrast 5 is not impregnated with step compared with embodiment 2(5)Middle mixing flower and lotus leaf use, other steps and the phase of embodiment 2 Together.
Control group:
Control group soybean through being beaten, order halogen, compacting, stew in soy sauce be made halogen do, be not used boiling, fresh milk and plant extraction liquid, hair Ferment, grape wine, lemon and lotus leaf etc. use.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics Amino acid content, content of nitrite, hardness and taste flavor evaluation are compared.
Taste flavor is evaluated:Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor;Respectively comment Valency sample size is 110, is defined by the super evaluation result of sample 2/3.
Experimental data:
Synthesis result:Halogen is done obtained by the inventive method, and compared with control group, amino acid content improves 1.52%, and nitrite contains Amount reduces 8.3mg/kg, and hardness reduces 0.8kg/cm, and eating mouth feel flavor is improved.Using fresh milk and plant extraction liquid, Fermentation process, it is 0.35%, 0.91% that can improve amino acid content, and content of nitrite reduces 2.7mg/kg, 0, and hardness reduces 0.2kg/cm, 0.4kg/cm, improve halogen dry flexibility and mouthfeel;And Asia can be reduced using common wine, lemon etc. in thick gravy Nitrate content 5.6mg/kg;Using mixing flower and lotus leaf method in steaming, improve can the dry fragrance of halogen and mouthfeel, and can prolong The long halogen dry shelf-life.

Claims (7)

1. the dry processing method of a kind of flavor halogen, it is characterised in that comprise the following steps:
(1)Slurrying:Soybean is placed in immersion treatment in warm water, poured into after peeling in beater under 3400-3700r/min rotating speeds 20-25min is beaten, soya bean slurries are made;
(2)Boiling:Soya bean slurries are poured into big fire boiling 32-36min in steamer, then using slow fire boiling 56-60min, to Fresh milk and plant extraction liquid are added in steamer, boiling 24-28min, obtained soya bean are steamed under the conditions of 50-55 DEG C after being stirred Boil liquid;
(3)Fermentation:By soya bean cooking liquor through order after halogen, boiling, compacting soya bean does, to the dry sprinkling mix bacterium agent of soya bean, then It is placed under 13-17 DEG C of cool environment and stands 2-3 days, fermentation soya bean is made and does;
(4)Stew in soy sauce:First fermentation soya bean is done and immerses normal temperature sealing stew in soy sauce 3-4 days in thick gravy, then does thick gravy and fermentation soya bean The stew in soy sauce 4-6h under the conditions of 65-70 DEG C is poured into steamer, is placed at shady and cool ventilation after naturally dry and stew in soy sauce soya bean is made is done;
(5)Steam:Surface is done to stew in soy sauce soya bean and uniformly spreads mixing flower, and is wrapped up using cleaning lotus leaf, and each lotus leaf wraps up 6-8 pieces Stew in soy sauce soya bean does, and is subsequently placed in distillation layer and is steamed, 75-80 DEG C of temperature, time 35-40min, is made after cooling down, drying Flavor halogen is done.
2. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(1)Described immersion treatment, its Temperature is 50-55 DEG C, time 4-6h.
3. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(2)Described fresh milk, it adds Enter the 7%-9% that amount is soya bean grind slurries quality.
4. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(2)Described plant extraction liquid, It is respectively configured to sub-prime gauge part:Water 100-120 parts, Kiwi berry 31-35 parts, lemon 14-18 parts, grape 11-15 parts, chrysanthemum 8-13 parts, lily 7-10 parts, lilac 5-8 parts, pomegranate seed 4-7 parts;Its addition is the 4%-6% of soya bean grind slurries quality.
5. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(3)Described mix bacterium agent, its Middle lactobacillus bulgaricus:Lactobacillus delbrueckii:Bifidobacterium quality proportioning is 1:1:2-3, its mass concentration are 5%-6%.
6. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(4)Described thick gravy, it is respectively matched somebody with somebody Sub-prime gauge part, which is made, is:Water 200-240 parts, cassia bark 23-28 parts, anistree 14-17 parts, hawthorn 12-15 parts, dried orange peel 9-13 parts, Pepper 10-13 parts, garlic 8-12 parts, ginger 6-8 parts, claret 7-10 parts, lemon 5-8 parts, camellia oil 4-7 parts, walnut oil 3-6 Part.
7. the dry processing method of flavor halogen as claimed in claim 1, it is characterised in that step(5)Described mixing flower, it is matched somebody with somebody Method processed is:Jasmine 20-24 parts, sweet osmanthus 15-18 parts, tulip 11-14 parts, gardenia 7-10 are weighed according to quality meter part Part, pulverization process is carried out after preparation raw material is mixed, mixing flower is made after being dried under the conditions of 53-56 DEG C.
CN201710950890.6A 2017-10-13 2017-10-13 A kind of dry processing method of flavor halogen Pending CN107712075A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576692A (en) * 2018-05-21 2018-09-28 安徽省好再来食品有限公司 A kind of manufacture craft of envelope bream

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Publication number Priority date Publication date Assignee Title
JPS61141840A (en) * 1985-11-29 1986-06-28 Kibun Kk Fruit juice-containing soybean milk drink and production thereof
CN101401628A (en) * 2008-10-16 2009-04-08 宁波市大桥生态农业有限公司 Method for producing spiced dried bean curd of carrot
CN102885166A (en) * 2012-10-25 2013-01-23 湖州老恒和酿造有限公司 Production process of fermented bean curd and fermented bean curd
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN103444893A (en) * 2013-07-30 2013-12-18 陈瑞 Spicy and hot fermented dried bean curd and preparation method thereof
CN104068129A (en) * 2013-03-29 2014-10-01 李文俊 Method for making dried bean curd with a rose aroma

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61141840A (en) * 1985-11-29 1986-06-28 Kibun Kk Fruit juice-containing soybean milk drink and production thereof
CN101401628A (en) * 2008-10-16 2009-04-08 宁波市大桥生态农业有限公司 Method for producing spiced dried bean curd of carrot
CN102885166A (en) * 2012-10-25 2013-01-23 湖州老恒和酿造有限公司 Production process of fermented bean curd and fermented bean curd
CN104068129A (en) * 2013-03-29 2014-10-01 李文俊 Method for making dried bean curd with a rose aroma
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN103444893A (en) * 2013-07-30 2013-12-18 陈瑞 Spicy and hot fermented dried bean curd and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576692A (en) * 2018-05-21 2018-09-28 安徽省好再来食品有限公司 A kind of manufacture craft of envelope bream

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