CN109221432A - Dried bean curd Tenderization method and its dried bean curd of preparation - Google Patents
Dried bean curd Tenderization method and its dried bean curd of preparation Download PDFInfo
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- CN109221432A CN109221432A CN201811083174.3A CN201811083174A CN109221432A CN 109221432 A CN109221432 A CN 109221432A CN 201811083174 A CN201811083174 A CN 201811083174A CN 109221432 A CN109221432 A CN 109221432A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of dried bean curd Tenderization methods, including Tenderization, the Tenderization includes that bean curd dry body is placed in Tenderization liquid to submerge, in the Tenderization liquid containing mass fraction be 2.0%~8.0% konjac glucomannan and mass fraction be 0.4%~1.0% gelatin.Above-mentioned dried bean curd Tenderization method and its dried bean curd of preparation, Tenderization is substituted using konjac glucomannan and gelatin and traditional quick-boils alkali Tenderization method, glue film can be formed on dried bean curd surface, improve the water imbibition and retentiveness of dried bean curd, dried bean curd is not easy loosely, it is flexible soft to make mouthfeel for the mouthfeel for substantially improving the dried bean curd of preparation, and the gloss of bean curd dryed product, color are uniform between batch.
Description
Technical field
The invention belongs to bean product manufacturing technology fields, and in particular to a kind of dried bean curd Tenderization method and its preparation
Dried bean curd.
Background technique
The history that bean curd has had more than 2,000 years in China, is favored by people.Since new fresh bean curd is unfavorable for saving, people
Bean curd is further processed into dried bean curd, nowadays, dried bean curd in all parts of the country has been various in style.Dried bean curd have high protein,
The characteristics of low fat, lowering blood pressure and blood fat, in terms of have certain effect, it is suitable for people of all ages.Currently, market
On dried bean curd has been made into the ready-to-eat foods of various tastes, facilitate that people's is edible.
Dried bean curd generally passes through soybean material and screens, impregnates, cleaning, grinding, separate bean dregs, plasma burning, point slurry, the slurry that rises, pour
System, squeezing, stew in soy sauce and etc. be prepared, and in order to keep dried bean curd mouthfeel soft, to semi-finished product bean curd generally before and after stew in soy sauce
It is dry to carry out quick-boiling alkali Tenderization, i.e., semi-finished product dried bean curd is added containing immersion treatment is carried out in certain density dietary alkali, is promoted
It changes into semi-finished product dried bean curd internal organizational structure, and then makes dried bean curd that there is preferable water imbibition, improve dried bean curd
Elasticity keeps dried bean curd mouthfeel soft.However, finding in practical applications, the degree that alkali Tenderization is quick-boiled between batch is difficult unanimously,
Cause product matt, color is different, and dried bean curd surface is destroyed by lye after quick-boiling alkali Tenderization, is easy loose.
Summary of the invention
The present invention quick-boils that the gloss of product, color between alkali Tenderization batch be different and dried bean curd for traditional dried bean curd
Surface is destroyed by lye, is easy loose problem, provides the dried bean curd of a kind of dried bean curd Tenderization method and its preparation.
A kind of dried bean curd Tenderization method provided by the invention, including Tenderization, the Tenderization include by beans
Rotten dry body is placed in Tenderization liquid and submerges, the konjaku for being 2.0%~8.0% containing mass fraction in the Tenderization liquid
The gelatin that glue and mass fraction are 0.4%~1.0%.
The Tenderization time of the Tenderization is 20min~40min in one of the embodiments,.
The Tenderization temperature of the Tenderization is 90 DEG C~100 DEG C in one of the embodiments,.
In one of the embodiments, the mass fraction of konjac glucomannan described in the Tenderization liquid be 4.0%~
6.0%, the mass fraction 0.6%~0.8% of gelatin described in the Tenderization liquid.
Before bean curd dry body is placed in the Tenderization liquid in one of the embodiments, the Tenderization liquid
It is heated to the Tenderization temperature.
The mass ratio of the bean curd dry body and the Tenderization liquid is 3:5~4:5 in one of the embodiments,.
The Tenderization carries out after dried bean curd stew in soy sauce in one of the embodiments,.
Contain stew in soy sauce material in the Tenderization liquid in one of the embodiments,.
The present invention also provides a kind of dried bean curd, the dried bean curd is prepared by above-mentioned Tenderization method.
Above-mentioned dried bean curd Tenderization method and its dried bean curd of preparation, Tenderization are passed using konjac glucomannan and gelatin substitution
System quick-boils alkali Tenderization method, can form glue film on dried bean curd surface, improve the water imbibition and retentiveness of dried bean curd, dried bean curd
Be not easy loose, substantially improve the mouthfeel of the dried bean curd of preparation, it is flexible soft to make mouthfeel, and between batch bean curd dryed product light
Pool, color are uniform.
Detailed description of the invention
The flow diagram of Fig. 1 one embodiment of dried bean curd Tenderization method of the present invention；
The flow diagram of Fig. 2 another embodiment of dried bean curd Tenderization method of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment pair
The present invention is further described.It should be appreciated that the specific embodiments described herein are only used to explain the present invention, but simultaneously
It is not used in the restriction present invention.
Refering to Figure 1, the dried bean curd Tenderization method of one embodiment of the invention, comprising the following steps: raw pulp system
Standby step S110, plasma burning step S120, point slurry step S130, rise starch step S140, cast step S150, squeezing step S160,
Stew in soy sauce step S170, Tenderization step S180 and cooling step S190.Wherein, step S110, S120, S130, S140,
S150, S160, S170, S190 can use traditional dried bean curd preparation process, step S180 include bean curd dry body is placed in it is tender
Change treatment fluid in submerge, in Tenderization liquid containing mass fraction be 2.0%~8.0% konjac glucomannan and mass fraction be
0.4%~1.0% gelatin.Tenderization using konjac glucomannan and gelatin substitute it is traditional quick-boil alkali Tenderization method, can be in beans
The dry surface of corruption forms glue film, improves the water imbibition and retentiveness of dried bean curd, dried bean curd is not easy loosely to substantially improve the beans of preparation
The dry mouthfeel of corruption, it is flexible soft to make mouthfeel, and the gloss of bean curd dryed product, color are uniform between batch.Further, konjac glucomannan
With in gelatin contain various active group, certain chemical action can occur with bean curd dry body, improve the Peng Run rate of dried bean curd,
So as to improve the mouthfeel of dried bean curd, promote dried bean curd tenderization.In addition, contain a large amount of hydrophilic radical in konjac glucomannan and gelatin,
Hydrogen bond can be formed in conjunction with the hydrogen ion of hydrone, bonding force is big, can greatly improve the water imbibition and retentiveness of dried bean curd.
As a kind of optional embodiment, the Tenderization time of Tenderization is 20min~40min.The study found that this
The Tenderization time of the Tenderization liquid of invention and tenderizing effect have important relationship, and the Tenderization time is too short, cannot
React the active group in konjac glucomannan and gelatin in Tenderization liquid sufficiently with bean curd dry body protein especially therein,
It is unable to reach tenderizing effect；Tenderization overlong time, then konjac glucomannan, the constituent structure in gelatin can change, dried bean curd
Mouthfeel can be hardened instead.Further study show that when the Tenderization temperature of Tenderization is 90 DEG C~100 DEG C, bean curd
Dry tenderizing effect is best.
Preferably, the mass fraction of konjac glucomannan is 4.0%~6.0% in Tenderization liquid, gelatin in Tenderization liquid
Mass fraction 0.6%~0.8%.It is highly preferred that the mass fraction of konjac glucomannan is 5.0%, the quality of gelatin in Tenderization liquid
Score 0.7%.The content of konjac glucomannan and gelatin is related with the effect that it is played in Tenderization liquid, the content of konjac glucomannan and gelatin
It is excessive, thickening power will be mainly played, the purpose of tenderization dried bean curd cannot be played.It has been investigated that when in Tenderization liquid
When konjac glucomannan and gelatin containing above-mentioned mass fraction, Tenderization effect is suitable for.
As a kind of optional embodiment, before bean curd dry body is placed in Tenderization liquid, Tenderization liquid is heated
To Tenderization temperature.Preferably, after heating water to Tenderization temperature, it is molten that konjac glucomannan and gelatin are added to the water stirring
Solution is kept the temperature spare.
As a kind of optional embodiment, the mass ratio of bean curd dry body and Tenderization liquid is 3:5~4:5.In order to make to criticize
Gloss, color between secondary after dried bean curd tenderization is uniform, the not reproducible use of Tenderization liquid, and works as bean curd dry body and Tenderization
When the mass ratio of liquid is 3:5~4:5, it can both make the dosage for reducing treatment fluid, avoid wasting, and can sufficiently make beans therein
The dry tenderization of corruption, reaches Tenderization purpose.
It please refers to shown in Fig. 2, the dried bean curd Tenderization method of another embodiment of the present invention, comprising the following steps: raw pulp
Preparation step S210, plasma burning step S220, point slurry step S230, rise and starch step S240, cast step S250, squeezing step
S260, Tenderization and stew in soy sauce step S270 and cooling step S280.Wherein, step S210, S220, S230, S240,
S250, S260, S270, S280 can use traditional dried bean curd preparation process, step S270 include bean curd dry body is placed in it is tender
Change treatment fluid in submerge, in Tenderization liquid containing mass fraction be 2.0%~8.0% konjac glucomannan and mass fraction be
0.4%~1.0% gelatin also contains stew in soy sauce material in Tenderization liquid, can make Tenderization is synchronous with stew in soy sauce to carry out, reduction
The step of prepared by dried bean curd improves dried bean curd production efficiency.Further, the konjac glucomannan in Tenderization liquid and gelatin have cream
Change stabilization, the dried bean curd mellow in taste of stew in soy sauce can be made, improve the quality of dried bean curd.
The present invention also provides a kind of dried bean curd of above-mentioned Tenderization method preparation, the above-mentioned Tenderizations of bean curd xeromenia
Method Tenderization, mouthfeel is flexible soft, and the gloss of bean curd dryed product, color are uniform between batch, and dried bean curd mouthfeel quality is good.
Embodiment 1
Raw pulp preparation, defibrination after soya bean raw material cleaning and dipping is removed slag, and raw pulp is made.
Plasma burning takes 8~9 degree of raw pulp concentration of raw pulp 150kg to be placed in plasma burning container, accounts for about the one of plasma burning container capacity
Half, raw pulp face is to plasma burning container middle part, and when foam is more, raw pulp liquid level can increase 10~20cm.Plasma burning front opening steam valve,
In the case where guaranteeing safety, condensed water and conduit wastewater in jet chimney is discharged, slurry heating of then reburning, when being heated to 92
After~98 DEG C, steam off valve, avoids repeating plasma burning immediately, and slurry is burnt aging, is lost activity.Stop heating after be added 30~
The raw pulp of 40kg and the water of 60~75lg are uniformly mixed, and cool down and bean curd dry finish is made.
Point slurry is put into slurry cylinder after filtering bean curd dry finish with 80 mesh filter screens, bean curd dry pulp and cylinder identity distance from for 2cm~
3cm is advisable, and 8~9 degree of bean curd dry pulp concentration, temperature is maintained at 80 DEG C or more.Gypsum is mixed well with water, in bean curd dry pulp with
Parget water is slowly blended into bean curd dry pulp by handle while the figure of eight or parabola shaped shake, then 10~11 degree of bittern is delayed
Slowly it is blended into bean curd dry pulp, in the figure of eight or parabola shaped shake, when pulp noodle have thin Tofu pudding grain to rout up, agitation
Speed can suitably be accelerated, and come into full contact with the protein in bean curd dry finish with brine coagulator and be aggregated, bean curd dry pulp
Material is transformed into gel by solution, until bean curd dry finish is all aggregated into atherosclerotic, the jellied bean curd dug has soya bean particle size, and point is extremely
There is small cloud shape Tofu pudding to rout up on liquid level, when can't see bean curd dry finish, can stop stirring, a small amount of salt can be spilt in pulp noodle
Halogen lid cylinder face, to guarantee that solidification is uniform up and down.It should be noted that halt stops agitation after first stopping brine when starching.
Rise slurry, to solidify bean curd dry finish further sufficiently, rises and starches time 10min~15min, and after the slurry that rises, beans are made
The blank of rotten brain shape.Rise and starches that the time is unsuitable too long or too short, and too long dried bean curd then obtained is really up to the mark, and not easily passs through at tenderization
Reason improves, and influences dried bean curd mouthfeel obtained；Too short dried bean curd then obtained is too soft, should not form.Optionally, in last consignment of
This batch products point slurry is carried out when secondary product stripping step and then stands the slurry that rises, and process flow can be made coherent and risen to starch the time excellent
It selects in range.
Plate swill, stirred in pulp noodle with blender it is several under, that is, open pulp noodle, be allowed to draining, and make the blank of jellied bean curd shape
In jellied bean curd thickness the blank of jellied bean curd shape can be stirred when shaking blender in 0.5cm~0.8cm or so, operation, accomplish
" being layered broken brain, put tender plate foot ".
Swill is taken out, small frame will be filtered and be placed on the blank of the jellied bean curd shape after plate swill, be allowed to swill, then extracted with spoon
Come.In other embodiments, swill can also be taken out when casting.
It casts, cloth is padded to open in a mold and is shakeout, the blank of jellied bean curd shape is scooped in mold with dewatering screen, it is desirable that bean curd
The blank edge of brain shape is equal with mold, intermediate slightly higher；Shield is folded, four angles will wrap, and cannot leak flower.Confirm that mold is whole
Next mold is carried out after stacking, not tilting together casts operation.
Squeezing is suppressed after having cast by the counterweight for placing 50kg in the die top stacked, and moisture is slow
It squeezes out.For keep up and down be pressurized draining equilibrium avoid following water content small, above water content it is too big, need lower turnover panel,
Following is translated into above.Every 10min~20min is stirred once.
Base is drawn, the dried bean curd turnover panel that will be pressed is divided into semifinished product with dedicated mould knife.
Twice pressing puts wooden rammer board on station, and upper shield is diagonally managed on rammer board, then puts 7 × 7
The sponge in hole.It puts the semifinished product pulled is neat into the hole on sponge, folds shield, after a upper full rammer board, push-in pressure
Machine carries out twice pressing.It should be noted that semifinished product has to quickly put while hot, in order to avoid dried bean curd hair wastes obtained, furthermore
What cannot be pressed when twice pressing is too urgent, in case semifinished product cracks.
Spreading for cooling is squeezed, the good bean curd dry body of twice pressing is shaken off from rammer board, spreads out and cools down, summer available fans are auxiliary
Help and cool, the bean curd dry body after spreading for cooling turn can be transported to freezer it is spare, can also cloth carry out spreading for cooling and directly carry out stew in soy sauce.
Stew in soy sauce, by the stew in soy sauce material investment jacketed pan of formula ratio, sufficiently boiling cooks to obtain thick gravy, and bean curd dry body is poured into thick gravy
What steam need not be opened afterwards is too big, and product is avoided to be full of aperture by what steam rushed.It takes advantage of a situation and stirs during stew in soy sauce, stew in soy sauce time root
It is adjusted according to the formula of product stew in soy sauce material, can be 20min~120min.
Bean curd dry body after stew in soy sauce is gone to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains by tenderization
There are 5.0% konjac glucomannan and 0.7% gelatin, the Tenderization time is 30min, and Tenderization temperature is 95 DEG C, bean curd dry body
Mass ratio with treatment fluid is 7:10.
Dried bean curd after tenderization is reaped spreading for cooling of tiling on spreading-and-cooling machine by tenderization spreading for cooling.
Sorting, carries out picking up choosing after the dried bean curd after spreading for cooling is cooled down, color is different, unfilled corner, Bao Shui, block shape are endless again
Whole picks.
Embodiment 2
Embodiment 2 is difference from example 1 is that tenderization step, Tenderization are by the bean curd dry body after stew in soy sauce
It goes to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains 2.0% konjac glucomannan and 0.4% gelatin, tender
Changing the processing time is 20min, and treatment temperature is 90 DEG C, and the mass ratio of bean curd dry body and treatment fluid is 3:5.
Embodiment 3
Embodiment 3 is difference from example 1 is that tenderization step, Tenderization are by the bean curd dry body after stew in soy sauce
It goes to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains 8.0% konjac glucomannan and 1.0% gelatin, tender
Changing the processing time is 40min, and treatment temperature is 100 DEG C, and the mass ratio of bean curd dry body and treatment fluid is 4:5.
Embodiment 4
Embodiment 4 is difference from example 1 is that tenderization step, Tenderization are by the bean curd dry body after stew in soy sauce
It goes to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains 4.0% konjac glucomannan and 0.6% gelatin, tender
Changing the processing time is 30min, and treatment temperature is 95 DEG C, and the mass ratio of bean curd dry body and treatment fluid is 7:10.
Embodiment 5
Embodiment 5 is difference from example 1 is that tenderization step, Tenderization are by the bean curd dry body after stew in soy sauce
It goes to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains 6.0% konjac glucomannan and 0.8% gelatin, tender
Changing the processing time is 30min, and treatment temperature is 95 DEG C, and the mass ratio of bean curd dry body and treatment fluid is 7:10.
Embodiment 6
Embodiment 6 is difference from example 1 is that tenderization step, Tenderization are by the bean curd dry body after stew in soy sauce
It goes to and carries out Tenderization in Tenderization liquid, wherein Tenderization liquid contains 2.0% konjac glucomannan and 1.0% gelatin, tender
Changing the processing time is 30min, and treatment temperature is 95 DEG C, and the mass ratio of bean curd dry body and treatment fluid is 7:10.
Embodiment 7
Embodiment 7 is difference from example 1 is that tenderization step, and Tenderization step is before stew in soy sauce step.
Embodiment 8
Embodiment 8 is difference from example 1 is that Tenderization step, Tenderization step and stew in soy sauce step are same
Step carries out, i.e. the stew in soy sauce of embodiment 1 and tenderization replaces with following technique:
It will be put into jacketed pan containing the Tenderization liquid of 5.0% konjac glucomannan and 0.7% gelatin, then by formula ratio
Stew in soy sauce material is put into jacketed pan, and after sufficiently bean curd dry body is poured into jacketed pan after boiling by boiling, steam need not be opened too big in the process, is kept away
Exempt from product and be full of aperture by what steam rushed, and to take advantage of a situation and stir, the processing time is 30min, and treatment temperature is 95 DEG C, bean curd
The mass ratio of dry body and treatment fluid is 7:10.
Comparative example 1
Comparative example 1 is difference from example 1 is that Tenderization step, Tenderization step are by bean curd dry body
It is placed in the alkali process liquid containing 1% sodium carbonate.
Comparative example 2
Comparative example 2 is with comparative example 1 the difference is that Tenderization step is before stew in soy sauce step.
It chooses 30 people to evaluate the organoleptic indicator of dried bean curd made from the embodiment of the present invention 1 to 8 i.e. comparative example 1, comment
Price card is quasi- as shown in table 1, and evaluation result takes the average value of 30 people, and evaluation result is as shown in table 2.
1 sensory evaluation criteria of table
| Project and score basis | It scores (dividing) | Score explanation |
| Face shaping (molding, uniformly) | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Color (gloss, color) | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Structure (section stomata) | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Hardness | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Elasticity | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Chewiness (mouthfeel, tenderness) | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
| Flavor (peculiar smell, astringent taste) | 1~10 | It is good: 8~10；It is medium: 5~7；It is poor: 1~4 |
2 Analyses Methods for Sensory Evaluation Results of table (average value)
From table 2 it can be seen that the dried bean curd of Tenderization method preparation of the present invention, quick-boils alkali Tenderization relative to traditional
Method, face shaping, color, structure, hardness, elasticity, chewiness and flavor improve significantly raising.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (9)
1. a kind of dried bean curd Tenderization method, including Tenderization, which is characterized in that the Tenderization includes by dried bean curd
Base is placed in Tenderization liquid and submerges, in the Tenderization liquid containing mass fraction be 2.0%~8.0% konjac glucomannan and
The gelatin that mass fraction is 0.4%~1.0%.
2. dried bean curd Tenderization method according to claim 1, which is characterized in that the Tenderization of the Tenderization
Time is 20min~40min.
3. dried bean curd Tenderization method according to claim 1, which is characterized in that the Tenderization of the Tenderization
Temperature is 90 DEG C~100 DEG C.
4. dried bean curd Tenderization method according to claim 1, which is characterized in that evil spirit described in the Tenderization liquid
The mass fraction of taro glue is 4.0%~6.0%, the mass fraction 0.6%~0.8% of gelatin described in the Tenderization liquid.
5. dried bean curd Tenderization method according to claim 1, which is characterized in that bean curd dry body is placed in the tenderization
Before in treatment fluid, the Tenderization liquid is heated to the Tenderization temperature.
6. dried bean curd Tenderization method according to claim 1, which is characterized in that the bean curd dry body and the tenderization
The mass ratio for the treatment of fluid is 3:5~4:5.
7. according to claim 1 to dried bean curd Tenderization method described in 6 any one, which is characterized in that at the tenderization
Reason carries out after dried bean curd stew in soy sauce.
8. according to claim 1 to dried bean curd Tenderization method described in 6 any one, which is characterized in that at the tenderization
It manages and contains stew in soy sauce material in liquid.
9. a kind of dried bean curd, which is characterized in that dried bean curd Tenderization side as described in claim 1 to 8 any one
Method is prepared.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471407A (en) * | 2020-11-12 | 2021-03-12 | 池承君 | Tenderized dried bean curd and processing method thereof |
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|---|---|---|---|---|
| US5089285A (en) * | 1987-12-22 | 1992-02-18 | Kabushikikaisha Kibun | Jelly resembling the flesh of fruit |
| CN104522183A (en) * | 2014-12-10 | 2015-04-22 | 马鞍山市采石矶食品有限公司 | Mint yoghourt dried bean curd and processing method thereof |
| CN105410718A (en) * | 2015-11-26 | 2016-03-23 | 福建省亚明食品有限公司 | Meat curing agent and processing method of conditioned meat |
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
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2018
- 2018-09-17 CN CN201811083174.3A patent/CN109221432A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089285A (en) * | 1987-12-22 | 1992-02-18 | Kabushikikaisha Kibun | Jelly resembling the flesh of fruit |
| CN104522183A (en) * | 2014-12-10 | 2015-04-22 | 马鞍山市采石矶食品有限公司 | Mint yoghourt dried bean curd and processing method thereof |
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
| CN105410718A (en) * | 2015-11-26 | 2016-03-23 | 福建省亚明食品有限公司 | Meat curing agent and processing method of conditioned meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112471407A (en) * | 2020-11-12 | 2021-03-12 | 池承君 | Tenderized dried bean curd and processing method thereof |
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Application publication date: 20190118 |