CN1085070C - Packaging egg bean curd - Google Patents
Packaging egg bean curd Download PDFInfo
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- CN1085070C CN1085070C CN98125118A CN98125118A CN1085070C CN 1085070 C CN1085070 C CN 1085070C CN 98125118 A CN98125118 A CN 98125118A CN 98125118 A CN98125118 A CN 98125118A CN 1085070 C CN1085070 C CN 1085070C
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Abstract
Packed egg tofu curd is a kind of food obtained by filling flexible plastic vessels with a fluid mixture mainly comprising whole egg. liquid, soybean protein, and water with heat. The packed egg tofu curd provided according to this method is adequate in shape retention and good taste when filled into flexible plastic vessels and not easily present discoloration and syneresisby even with a heat process in high temperature.
Description
The present invention relates to a kind of packaging egg bean curd food that is filled in flexible plastic container.
Usually, egg bean curd is to add slurries in egg, and salt, sugar, cooking wine, condiment etc. are filled into after mixing in the plastic containers that hard can keep shape, is heated to 80-90 ℃ and makes it to solidify and make.Usually under low-temperature condition, preserve and circulation for anticorrosion.
As the preparation method of the egg bean curd that can circulate at normal temperature, once report had egg bean curd was filled in the soft plastic film container, made it sealing, and at 0.3-5.0Kg/cm
2Pressure under carry out sterilization treatment method (special public clear 54-36668 communique) through HTHP.Yet, very soft with the egg bean curd of gained in this method, and the dehydration phenomenon easily takes place when heat treatment, therefore, to preserving transportation or directly edible all improper.And produce the problems such as value that tone variations reduces commodity when having heat treatment.
In addition, about share egg bean curd and vegetable protein, the method for making vegetable protein with soya-bean milk also has various reports (spy open clear 48-92548 number, spy open clear 58-16654 number, spy open flat 3-76553 number etc.).But, be purpose only also in these methods to improve nutritive value, stability etc., and for the method that improves water-retaining property and prevent that the method for tone variations from not mentioning fully.
Main purpose of the present invention provides a kind of egg bean curd with abundant conformality of filling in flexible plastic container, and, even when high temperature is heat-treated, also be difficult for producing the packaging egg bean curd of dehydration phenomenon or tone variations.
Present inventors carry out with keen determination research to the technology in above-mentioned past, found that: egg is become fluidity mixture with soybean protein ratio hybrid modulation in accordance with regulations, fill it in the flexible plastic container, by heat treatment, can obtain good conformality and mouthfeel, and produce the egg bean curd of dehydration phenomenon hardly.Especially, when being heated the high temperature more than 100 ℃, though produce some variable colors,, by this fluidity mixture is adjusted to particular pH range, the tone variations in the time of suppressing the high temperature heating has widely realized purpose of the present invention.
That is to say, the invention provides following packaging egg bean curd.
1, be that the fluidity mixture of main component is filled in the flexible plastic container with egg, soybean protein and water, the packaging egg bean curd that obtains through heating.
2, in above-mentioned 1 described packaging egg bean curd, fluidity mixture contains egg 30-70 weight % and soybean protein 0.5-10 weight %.
3, in above-mentioned 1 or 2 described packaging egg bean curds, at least a in the hydrate of use soybean protein and the soybean protein emulsion as soybean protein.
4, in above-mentioned 3 described packaging egg bean curds, in the hydrate of egg and soybean protein and the soybean protein emulsion at least a mixed proportion the former be 40-60 weight %, the latter is 60-40 weight %.
5, in above-mentioned 1-4 item in each described packaging egg bean curd, the pH value of fluidity mixture is 5.8-7.2.
6, in above-mentioned 5 described packaging egg bean curds, from glucose dilactone, citric acid, fumaric acid and phytic acid, select a kind of at least as pH adjustment agent.
7, in above-mentioned 3-6 item in each described packaging egg bean curd, the soybean protein hydrate is for using by soyabean protein powder 1 weight portion and the resulting solution of water 5-50 weight portion, suspension or slurries.
8, in above-mentioned 3-6 item in each described packaging egg bean curd, the soybean protein emulsion is for using by soyabean protein powder 1 weight portion and water 5-50 weight portion and the resulting o/w type of grease 0.5-10 weight portion emulsion.
9, in above-mentioned 1-8 item in each described packaging egg bean curd, flexible plastic container is for having stable on heating plastic containers.
In egg bean curd of the present invention, use with egg, soybean protein and water fluidity mixture as main component as raw material.
As egg, the present invention mainly is to use egg, but also can utilize other birds egg, can directly use these eggs, also can use in addition egg white and yolk are mixed and the egg liquid of modulation.Egg liquid can contain egg white and yolk, the ratio of egg white and yolk is not had especially yet limit, and generally can use with egg white: yolk (weight ratio)=1: 9-9: the mixed proportion of 1 so suitable wide region.
Can use soy protein isolate, soy protein concentrate, soya-bean milk powder etc. as soybean protein.In these soybean proteins, see that from the mouthfeel or the tone of resulting egg bean curd soy protein isolate is desirable.
These soybean proteins, available by traditional resulting powder for drying product of soybean protein manufacture craft, but also can use the preceding original solution of powder for drying.Yet, from practical standpoint since mostly soybean protein make factory and separate with egg bean curd making factory, therefore, from easy keeping quality, the powder that is dried to soyabean protein powder etc. is desirable.
Soybean protein mixes with Powdered and egg, water and according to condiment that other needs were added etc. can become fluidity mixture, but after pre-XianCheng's soybean protein hydrate or the soybean protein emulsion, in other compositions such as egg mix, soybean protein evenly disperses, can give full play to the additive effect of soybean protein, become good conformality and water-retaining property, also can more improve the effect that prevents tone variations.
By adding the 5-50 weight parts water for soyabean protein powder 1 weight portion, desirable interpolation 6-40 weight parts water can obtain the soybean protein hydrate through mixing.If the water yield is many, the soybean protein hydrate is solution or suspension, and becomes slurries with the rate of water added soybean protein hydrate that tails off.The soybean protein hydrate mixes with egg easily, with after egg mixes, make it gelation by being heated to be, the described water yield is suitable.If amount of water is few, the hardening of soybean protein hydrate, mix change with egg difficult, and if amount of water is many, the soybean protein hydrate mixes with egg, has both made heating egg bean curd also produce dehydration.In the described suitable water yield that adds soybean protein hydrate in the water scope if few, the then mouthfeel solidifiable of egg bean curd, and, then may become soft egg bean curd if the water yield is many.
The soybean protein emulsion can be by adding soyabean protein powder 1 weight portion and 5-50 weight parts water, and desirable 6-40 weight parts water is with emulsification with make it latexization and obtain.If few than the water yield of this scope, then the hardening of soybean protein emulsion gel shape mixes the change difficulty with egg, on the contrary, if the water yield is many, adds the soybean protein emulsion and has both made heating owing to egg bean curd generation dehydration also is unfavorable.
Can use common edible oil and fat as used grease when making the soybean protein emulsion.Make o/w type emulsion by fatten, with the hydrate time ratio that uses soybean protein and water, can make the mouthfeel of egg bean curd become smooth, in addition, the flavor of soybean in the flavor of resulting egg bean curd is tailed off, and conformality, water-retaining property, the effect etc. that prevents tone variations also improve.
For making egg bean curd of the present invention, at first, the water that adds necessary amount in egg and soybean protein mixes, and obtains fluidity mixture.At this moment, for obtaining uniform mixture, as previously mentioned, it is desirable in advance soybean protein being made that soybean protein hydrate or soybean protein emulsion mix with egg again.In this technology, further, add condiment classes such as salt, sugar, trehalose, amino acids, nucleic acid class, yeast as required, reach food additives such as other colouring agents, whole milk powder, can adjust taste.
The combined amount of various compositions is a benchmark with the total amount of raw material, and egg is 30-70 weight %, and that desirable is 35-65 weight %, and that better is 40-60 weight %; Soybean protein is 0.5-10 weight %, and that desirable is 1-5 weight %; Remainder is that the water and the condiment class of adding as required etc. are appropriate amount.The condiment class amounts to maximum usually and can be 6 weight %, the desirable following addition of 3 weight % that can be.
Use amount as egg is few, and perhaps the use amount of soybean protein is too much, then is difficult to obtain having the egg bean curd of good taste.On the contrary, the use amount of egg is too much, and when perhaps the use amount of soybean protein was very few, the conformality variation of egg bean curd was unsuitable for being filled into flexible plastic container, and the generation dehydration is unfavorable owing to become easily in container.
As soybean protein, when using soybean protein hydrate and/or soybean protein emulsion, the total amount of contained humidity and the other moisture addition of adding as required gets final product in above-mentioned scope therein.At least a mixing when using in egg and soybean protein hydrate and soybean protein emulsion is that the mixed proportion of 60-40 weight % is suitable by the former for the 40-60 weight % and the latter usually.
Resulting like this fluidity mixture is filled into the interior sealing of flexible plastic container heats, can obtain purpose product egg bean curd.The operation of filling, sealing also can be carried out automatically.
Heating-up temperature be egg curd gel temperature be suitable more than 80 ℃.
Circulate at normal temperatures if consider egg bean curd, then being heated to temperature more than 100 ℃, to carry out heat sterilization in gelation be better.
Heat time heating time is different according to the size of container, but in order to solidify the egg bean curd in the container, the time is fully better, for example, during as the tubular sleeve container of internal diameter 3cm degree, be the 10-60 branch heat time heating time at the plastic containers that use, and desirable is suitable for 20-40 divides.
There is no particular limitation for the form of flexible plastic container, and egg is being filled, sealing easily on this some the cover tubular container of tubulose be desirable.In addition, about the material of this flexible plastic container, can surpass more than 100 ℃ of distillation heating, when 135 ℃ temperature heat, it is suitable adopting heat-resistant plastic, and for example, polyvinylidene chloride, polyamide, polyester, polyolefin, Merlon etc. are desirable.Single thin film such as polyvinylidene chloride, polyamide, polyester, polyolefin or be desirable in these particularly with these plural layers.
In addition,, suitable surfactant is sneaked in the container material, perhaps be coated in vessel surface and also be fine for the fissility that makes plastic containers and content is good.
Also have, when making egg bean curd of the present invention, because the kind difference of employed food additives, exist resulting egg bean curd to be subject to the situation of oxygen influence, but in this case, the influence that the oxygen permeability of adjusting plastic containers suppresses oxygen is desirable.For example, the oxygen permeability of 30 ℃ of temperature, relative humidity 80% can be adjusted to 1000ml/m
2Below the day.atm, that desirable is 400ml/m
2.day.atm below, that better is 200ml/m
2Below the day.atn.
In the present invention, there is no particular limitation about the pH value of above-mentioned fluidity mixture, but, then surpassing 100 ℃ when heating, the easy deepening of the tone of egg bean curd if pH is too high, on the contrary, if the pH system is low excessively, conformality variation then, it is improper to be filled into flexible plastic container, and become and be difficult to obtain having the egg bean curd of good taste, especially water-retaining property variation.For this reason, it is desirable that the pH value of fluidity mixture is adjusted into 5.9-7.2, and better be to adjust to 6-7.PH value by this scope is adjusted, and does not make reductions such as mouthfeel, conformality, water-retaining property, and the variable color can prevent the high temperature heating time.
There is no particular limitation for the pH method of adjustment of egg bean curd, but when the pH of fluidity mixture value is too high, usually it is desirable with organic acid pH being adjusted to prescribed limit, and it is desirable using at least a compound of selecting from glucose dilactone, citric acid, fumaric acid and phytic acid.Especially, from making easy gelation, prevent to dewater or because effective this point of the variable color of heating, the optimal glucose dilactone that is to use.
Egg bean curd of the present invention, owing to have suitable conformality and do not produce dehydration phenomenon because of heating, so have good characteristic as the packaging egg bean curd that is filled in flexible plastic container.In addition, be superior food aspect the mouthfeel of egg bean curd and local flavor, can adjust mouthfeel simply by the amount of soybean protein.
And, not dewater even surpass 100 ℃ distillation heated type sterilization treatment yet, the variation of tone is also few, particularly, by the pH scope being adjusted to proper range, the tone variations in the time of can suppressing to heat widely.
Thus, egg bean curd of the present invention is to have very high practicality as normal temperature circulation or the possible egg bean curd of cooling circulation especially.
Below accompanying drawing is done simple declaration.
Fig. 1 is illustrated in the chart of the dehydration rate relation of the addition of the soybean protein that embodiment 1 obtained and egg bean curd.
Fig. 2 is illustrated in the chart of the load relation of breaking of the addition of the soybean protein that embodiment 1 obtained and egg bean curd.
Fig. 3 is illustrated in the chart of tone (a value) relation of the addition of the soybean protein that embodiment 1 obtained and egg bean curd.
Fig. 4 is illustrated in the chart of tone (L value and a value) relation of pH that embodiment 2 obtained and egg bean curd.
Fig. 5 represents the chart of the load relation of breaking of pH that embodiment 2 is obtained and egg bean curd.
Fig. 6 represents the chart of the dehydration rate relation of pH that embodiment 2 is obtained and egg bean curd.
Below, by embodiment the present invention is given to illustrate in further detail.
Cooperate (weight %) by each shown in the following table 1, with following method modulation egg bean curd.
Table 1
| Product relatively | The present invention's product | |||||
| Test portion No. | 1 | 2 | 3 | 4 | 5 | 6 |
| | 50 | 50 | 50 | 50 | 50 | 50 |
| Soyabean protein powder | 0.0 | 1.0 | 3.0 | 5.0 | 3.0 | 5.0 |
| Soybean oil | 0.0 | 0.0 | 0.0 | 0.0 | 3.0 | 5.0 |
| Cooking wine | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Seasoning | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Salt | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Sugar | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Water | 45.7 | 44.7 | 42.7 | 40.7 | 39.7 | 35.7 |
| Add up to (weight %) | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
At first, as soyabean protein powder, use soy protein isolate (the only albumen in Jilin Co., Ltd system, trade mark: cockchafer 2000), the water and the soybean oil (situation of not adding is arranged) that add ormal weight therein, in mulser/dissolving machine, mix fully, be modulated into soy protein isolate hydrate or soybean protein emulsion.Then, add egg, sugar, condiment, rectification and salt in this soy protein isolate hydrate or soybean protein emulsion, fully mixed dissolution obtains fluidity mixture.Leave standstill this fluidity mixture, and be filled into [polyvinylidene chloride and cover tubular container, Wu Yulun (Vingon is synthetic fibers) sleeve pipe folding width 35mm: Wu Yu chemical industry (strain) system] in the soft plastic film container after the degassing, after the sealing, heat the pressurization sterilization treatment with heating pressurization bactericidal unit and obtain egg bean curd.Heat treated is two kinds, as heating pressurized conditions with 2.0Kg/cm
2, 90 ℃ of heat treated 40 minutes with 2.0Kg/cm
2, 120 ℃ of heat treated 20 minutes.
Peel off resulting egg bean curd by sleeve pipe, promptly wipe its surperficial moisture, obtain dehydrating amount that corresponding former weight represents with percentage as dehydration rate.It the results are shown in the chart of Fig. 1.Among the figure, transverse axis is represented soybean protein amount and soybean oil use amount.As shown in Figure 1, by share egg and soybean protein, and only compare, reduced dehydration rate widely with the situation of egg.Especially, can find out: cooperating egg 50%, under the situation of salt soybean protein 3%-5%, dehydration rate is that effect is very good below 1%, and uses soybean oil, when soon soybean protein makes emulsion, even 120 ℃ of heating, has also reduced dehydration rate widely.
In addition, peel off egg bean curd by sleeve pipe and be cut into thickness 20mm, carry out squeeze test with the spherical spool of diameter 5mm with the speed of 1mm/ second by the physical property measurement device and obtain the load that breaks.It the results are shown in Fig. 2.As shown in Figure 2, along with the increase of soybean protein addition, the load that breaks increases.Especially, in the situation of emulsion soybean protein, improved the load that breaks widely.
Indicated by above result, by share egg and soybean protein, reduce dehydration rate, also improved hardness.By this result, can confirm by using soybean protein, can obtain being suitable for using the egg bean curd of soft plastic film container package.
Secondly, in the egg bean curd of peeling off by sleeve pipe,, promptly be filled in the container, measure a value with colour difference meter [(NEC industry (strain) system)] for test portion 120 ℃ of heating.It the results are shown in the chart of Fig. 3.The a value represents to have the low desirable tendency of its value with red degree.Result by Fig. 3 can find out, compares with the situation of not using soybean protein when share soybean protein, and a value diminishes, and the tonal effect of improvement is arranged.Especially, in the situation of the soybean protein of using the soybean oil emulsionization, the effect of improving aspect tone becomes big.
Cooperate (weight %) by each shown in the following table 2, make egg bean curd with method similarly to Example 1.The glucose dilactone is done pH adjustment agent and is added in the terminal stage of the adjustment of fluidity mixture.The pH value of this fluidity mixture is also charged to table 2 in the lump.Heating condition is pressure 2.0Kg/cm
2120 ℃ of pressurized, heated 20 minutes.
Table 2
| Product relatively | The present invention's product | |||||
| Test portion No. | 7 | 8 | 9 | 10 | 11 | 12 |
| | 50 | 50 | 50 | 50 | 50 | 50 |
| Soyabean protein powder | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Soybean oil | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Cooking wine | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
| Seasoning | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Salt | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Sugar | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| The | 0 | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
| Water | 39.7 | 39.6 | 39.5 | 39.4 | 39.3 | 39.2 |
| Add up to (weight %) | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
| pH | 7.25 | 6.92 | 6.70 | 6.50 | 6.31 | 6.11 |
For resulting egg bean curd, measure tone, break load, dehydration rate with method similarly to Example 1, it the results are shown in Fig. 4-Fig. 6.
At Fig. 4, observe relevant L value and a value with sensation with expression among the result who measures by colour difference meter.The degree that the L value representation is bright, L value height is desirable, and the degree of a value representation redness, a value is low to be desirable.Such by what Fig. 4 judged, under adjusting to the pH value less than 7 situation, when 120 ℃ of high-temperature pressurizing sterilization treatment, compare with the situation of not adjusting pH, obviously reduced dark-colouredization.
In addition, as Fig. 5 judged, by reducing the pH value, the load that breaks reduced, but in lacking that the scope implosion of pH6-7 is loaded and reduced, can meet the demands aspect conformality and the mouthfeel.
Also have, as indicated in Fig. 6, for dehydration rate, in the pH6-7 scope, the increase along with pH adjusts the use amount of agent though dehydration rate has the tendency of some increase, only below 1%, does not also constitute problem.
Can confirm from above result, when making egg bean curd, by fluidity mixture being adjusted to the scope of pH6-7, the variable color when not making mouthfeel, conformality, water-retaining property etc. reduce, but can prevent the high temperature heating significantly.
Embodiment
After modulating the fluidity mixture that cooperates equally with test portion No.7 in the above-mentioned table 2 of embodiment 2, the amount shown in the table 3 of pressing is added Ph and is adjusted agent glucose dilactone, citric acid or fumaric acid, modulation pH value, other make egg bean curd by method similarly to Example 2.Heating condition is pressure 2.0Kg/cm
2, 120 ℃ of pressurized, heated 20 minutes.
For tone, local flavor and the mouthfeel of resulting egg bean curd, carry out the sense organ test.Metewand is with pH value and unadjusted test portion, and promptly the egg bean curd of test portion No.7 compares, and illustrates with symbol, is zero well than it, is △ when identical, when bad be *, it the results are shown in following table 3.
Table 3
| Product relatively | The present invention's product | |||||||
| PH adjusts agent | Do not use | The glucose dilactone | Citric acid | Fumaric acid | ||||
| Addition % | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.2 | 0.1 | |
| pH | 7.25 | 6.92 | 6.70 | 6.50 | 6.31 | 6.11 | 6.00 | 6.31 |
| The tone flavor taste | - - - | ○ △ △ | ○ △ △ | ○ △ △ | ○ △ △ | ○ △ △ | ○ △ △ | ○ △ △ |
| Synthetic determination | - | ○ | ○ | ○ | ○ | ○ | ○ | ○ |
By above the result judged like that, adjust in the 6-7 scope by pH fluidity mixture, compare with the unjustified product of pH, do not having variation aspect local flavor and the mouthfeel, but can confirm the effect of improving aspect tone.
Embodiment 4
By the cooperation (weight %) shown in the following table 4, make resulting egg bean curd with method similarly to Example 1, through heating nondiscolouring and dehydration, for having conformality and appropriate mouthfeel, and have the goods that the best possible merchandise of dairy products food flavor is worth.
Table 4
| Raw material | Cooperate 1 | Cooperate 2 | Remarks |
| Egg sugar whole milk breast soyabean protein powder soyabean protein powder soybean oil glucose dilactone spice water | 40 14 5 3 0 3 0 0.1 34.9 | 40 14 5 0 3 3 0.3 1.1 34.6 | Cockchafer 1100/ Jilin only albumen Co., Ltd of cockchafer 2000/ Jilin only albumen Co., Ltd |
| Add up to (weight %) | 100 | 100 | |
| Heating-up temperature | 90℃ | 120℃ |
Claims (8)
1, a kind of packaging egg bean curd it is characterized in that with egg, soybean protein and water being that the fluidity mixture of main component is filled into flexible plastic container and obtains through heating, and the pH value of this fluidity mixture is 5.8-7.2.
2, packaging egg bean curd according to claim 1 is characterized in that fluidity mixture contains egg 30-70 weight % and soybean protein 0.5-10 weight %.
3, packaging egg bean curd according to claim 1 and 2 is characterized in that using at least in soybean protein hydrate and the soybean protein emulsion a kind of as soybean protein.
4, packaging egg bean curd according to claim 3 is characterized in that mixed proportion at least a in egg and soybean protein hydrate and the soybean protein emulsion is the former 40-60 weight %, latter 60-40 weight %.
5, packaging egg bean curd according to claim 1; It is characterized in that from glucose dilactone, citric acid, fumaric acid and phytic acid, selecting at least a kind of as pH adjustment agent.
6, packaging egg bean curd according to claim 3 is characterized in that the soybean protein hydrate is for using by soyabean protein powder 1 weight portion and the resulting solution of water 5-50 weight portion, suspension or slurries.
7, packaging egg bean curd according to claim 3 is characterized in that the soybean protein emulsion is for using the o/w type emulsion that is obtained by soyabean protein powder 1 weight portion and water 5-50 weight portion and grease 0.5-10 weight quota.
8, packaging egg bean curd according to claim 1 is characterized in that flexible plastic container is for having stable on heating plastic containers.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP327908/97 | 1997-11-28 | ||
| JP9327908A JPH11155528A (en) | 1997-11-28 | 1997-11-28 | Packed egg tofu curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1218645A CN1218645A (en) | 1999-06-09 |
| CN1085070C true CN1085070C (en) | 2002-05-22 |
Family
ID=18204343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98125118A Expired - Fee Related CN1085070C (en) | 1997-11-28 | 1998-11-24 | Packaging egg bean curd |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH11155528A (en) |
| CN (1) | CN1085070C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833103A (en) * | 2019-12-15 | 2020-02-25 | 湖南海佳食品科技股份有限公司 | Production process of egg bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59146565A (en) * | 1983-02-08 | 1984-08-22 | Riyuushiyoubou:Kk | Preparation of yolk-containing membranous food |
| JPS6083558A (en) * | 1983-10-13 | 1985-05-11 | Katsura Shokuhin Kogyo Kk | Continuous production of packed bean curd |
| JPH0376553A (en) * | 1989-08-16 | 1991-04-02 | Meiko Shoji Kk | Preparation of ll-packed steamed egg custard |
| JP3076553B2 (en) * | 1998-12-21 | 2000-08-14 | 住友ゴム工業株式会社 | Heavy duty tire |
-
1997
- 1997-11-28 JP JP9327908A patent/JPH11155528A/en active Pending
-
1998
- 1998-11-24 CN CN98125118A patent/CN1085070C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59146565A (en) * | 1983-02-08 | 1984-08-22 | Riyuushiyoubou:Kk | Preparation of yolk-containing membranous food |
| JPS6083558A (en) * | 1983-10-13 | 1985-05-11 | Katsura Shokuhin Kogyo Kk | Continuous production of packed bean curd |
| JPH0376553A (en) * | 1989-08-16 | 1991-04-02 | Meiko Shoji Kk | Preparation of ll-packed steamed egg custard |
| JP3076553B2 (en) * | 1998-12-21 | 2000-08-14 | 住友ゴム工業株式会社 | Heavy duty tire |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1218645A (en) | 1999-06-09 |
| JPH11155528A (en) | 1999-06-15 |
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