CN109329450A - A kind of production method of dried bean curd - Google Patents
A kind of production method of dried bean curd Download PDFInfo
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- CN109329450A CN109329450A CN201811440389.6A CN201811440389A CN109329450A CN 109329450 A CN109329450 A CN 109329450A CN 201811440389 A CN201811440389 A CN 201811440389A CN 109329450 A CN109329450 A CN 109329450A
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- bean curd
- dried bean
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- soya
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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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- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to soybean processing technical fields, specifically disclose a kind of preparation method of snack dried bean curd；It chosen by raw material, steep the obtained dried bean curd of the processes such as beans, defibrination, snack dried bean curd is made using string alkali, stew in soy sauce and spice；The present invention carries out string alkali process to beans embryo, can increase the toughness of dried bean curd, removes dried bean curd fishy smell, while during stew in soy sauce, keeping dried bean curd more easily tasty；Preparation gained dried bean curd surface is smooth, without sclerocortex, and well arranged no adhesion situation, the toughness that will not fracture after doubling is preferable, is not in permeability after long-term storage, be hardened situations such as agglomerating.
Description
Technical field
A kind of preparation method technical field of snack dried bean curd, the invention belongs to soybean processing technical fields, and in particular to one
The processing method more particularly to a kind of preparation method of snack dried bean curd of kind dried bean curd.
Background technique
Dried bean curd is one of the abbreviation of dried bean curd, Chinese tradition bean product, is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, firmly
Middle band is tough, puts long not bad, is to have one of cuisines in the Chinese major styles of cooking.Dried bean curd is full of nutrition, contains a large amount of protein, rouge
Fat, carbohydrate, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.The processing method of traditional dried bean curd mostly uses length
The stew in soy sauce of time is seasoned, and preparation gained dried bean curd is sticked together more, and condiment taste is not sufficiently submerged in inside dried bean curd, dried bean curd table
Layer is harder, and mouthfeel is poor.The invention discloses a kind of processing methods of snack dried bean curd for summary of the invention, and choosing high quality soybean is original
Material is made the smooth softness of beans embryo endothecium structure, improves agreeable to the taste sense, carry out string alkali process to dried bean curd, can enhance dried bean curd toughness, remove
Dried bean curd fishy smell is removed, while keeping dried bean curd more easily tasty；Preparation gained snack dried bean curd surface is smooth, surface layer without sclerocortex, toughness compared with
Well, the case where storage is not in permeability for a long time, and epidermis is thicker, and dried bean curd is hardened.
Summary of the invention
To reach said effect, technical solution of the present invention is as follows: a kind of preparation method of snack dried bean curd, it is characterised in that:
It comprises the steps of: that (1) raw material is chosen: choosing full grains, without mildew, the soybean without pinta, it is dry to deposit in ventilation lucifugal
Locate spare；(2) it steeps beans: the pH of water being adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean 25 ~ 30cm of level, works as soybean
The one third of internal layer make a living the heart when, can stop impregnating；(3) defibrination: the soybean after impregnating to step (2) carries out defibrination, and
Defoam to obtain soya-bean milk；(4) mashing off: the soya-bean milk filter and remove residue that step (3) is obtained starts mashing off, controlled at 90 ~ 95
DEG C, 15 ~ 20min is boiled, then be boiled with soft fire 3 ~ 5min, prevents soya-bean milk vacation from boiling during mashing off；(5) it filters: to step (4) through boiling
Soya-bean milk after slurry crosses 370 meshes, obtains pure soya-bean milk；(6) it selects slurry: pure soya-bean milk obtained by step (5) is put into a slurry container, control temperature
Brine is at the uniform velocity instilled in soya-bean milk and is stirred evenly at 85 ± 2 DEG C by degree, stands 20 ~ 30min；(7) it fires: step (6) is passed through
Jellied bean curd obtained is evenly laid out in a template after selecting slurry, is fired, 30 ~ 45min of firing time, firing temperature 75 ~ 80
DEG C, beans embryo is made；(8) it squeezes: beans embryo obtained being fired to step (7) and carries out squeezing molding, when preceding 3 ~ 4 squeezings, when control
Between in 5 ~ 7min, rear 2 ~ 3 squeezings, control the time 8 ~ 10min to get molding dried bean curd；(9) it will be formed obtained by step (8)
Dried bean curd takes out, and is split according to actual size needs, spare；(10) string alkali: take dietary alkali and water by the mass ratio of 0.1:60
Mixing, is evenly stirred until whole dissolutions, is heated to 90 ~ 95 DEG C, and dried bean curd obtained by step (9) is put into wherein, is stirred,
It pulls out and dries after 3 ~ 5min of decoction；(11) stew in soy sauce: thick gravy is heated to boiling, and investment step (10) is gone here and there the beans after alkali process
Dry, stew in soy sauce temperature is 80 ~ 88 DEG C, and the stew in soy sauce time is 40 ~ 50min, is uniformly turned over every 10min to dried bean curd during stew in soy sauce
It is dynamic, continue to be heated to thick gravy boiling later and pulls dried bean curd out, 20 ~ 25min of airing is to get preserved dried beancurd after decocting 5min；
(12) spice: taking pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate by mass parts, with step (11) gained
Preserved dried beancurd is mixed by the mass ratio of 3:20 ~ 25, after mixing evenly, making soy sauce for mass parts is added, is continued to be stirred until homogeneous,
Packaging, is put in storage to get finished product snack dried bean curd at sterilizing.Preferably, step (11) described thick gravy is obtained by the following method: being pressed
Mass parts take 20 parts of halogen material, mix with water by the mass ratio of 1:80 ~ 120, are heated to 90 ~ 95 DEG C, decoct 3h, every 5 ~
10min is stirred, and is added 5 parts of salt of mass parts later, and 3 ~ 5 parts of soy sauce, 3 ~ 5 parts of chickens' extract, 3 ~ 5 parts of monosodium glutamate and white granulated sugar 5
Part, continue to decoct 10min, filtering removal residue is to get required thick gravy.Preferably, step (12) pepper bud, edible
Salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be weighed by following mass parts: 260 parts of pepper bud, edible
It 10 parts of salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and makes soy sauce 2 parts.Preferably, step (12) institute
State sterilising conditions are as follows: 115 ~ 118 DEG C of sterilising temp, 25 ~ 30min of sterilization time.The invention has the advantages that: (1), the present invention is being made
When standby snack dried bean curd, high quality soybean is selected, by bubble beans, defibrination, point slurry, is fired and string alkali, under conditions set
Dried bean curd is made, layer texture is neat in gained dried bean curd, improves agreeable to the taste sense, carries out string alkali process to beans embryo, can increase the tough of dried bean curd
Property, dried bean curd fishy smell is removed, while during stew in soy sauce, keeping dried bean curd more easily tasty；(2) preparation of the present invention in snack dried bean curd
Cheng Zhong is compounded using pepper bud and zanthoxylum powder with other seasonings, is seasoned processing, preparation gained dried bean curd to dried bean curd
Surface is smooth, without sclerocortex, and well arranged no adhesion situation, the toughness that will not fracture after doubling is preferable, will not go out after long-term storage
Existing permeability, be hardened situations such as agglomerating；In addition, using pepper bud as seasoning, there is preparation gained dried bean curd also a variety of
Vitamin has effects that removing toxic substances promoting blood circulation, can also extend the storage period of dried bean curd.
Specific embodiment
The preparation method of a kind of snack dried bean curd of embodiment 1 comprising the steps of: (1) raw material is chosen: selection full grains,
Without mildew, the soybean without pinta, deposit in spare at ventilation lucifugal drying；(2) it steeps beans: the pH of water is adjusted to 6.5 ~ 7, impregnate big
Beans keep the water surface to be higher by soybean level 25cm, when the one third of soybean internal layer makes a living the heart, can stop impregnating；(3) it grinds
Slurry: the soybean after impregnating to step (2) carries out defibrination, and the soya-bean milk that defoams to obtain；(4) mashing off: the soya-bean milk that step (3) is obtained
Filter and remove residue starts mashing off controlled at 90 DEG C and boils 15min, then be boiled with soft fire 5min, soya-bean milk is prevented during mashing off
Vacation boiling；(5) it filters: 370 meshes being crossed to soya-bean milk of the step (4) after mashing off, obtain pure soya-bean milk；(6) point slurry: will be obtained by step (5)
Pure soya-bean milk is put into a slurry container, controls temperature at 85 ± 2 DEG C, brine is at the uniform velocity instilled in soya-bean milk and stirred evenly, stand
20min；(7) it fires: jellied bean curd obtained after step (6) passing point slurry is evenly laid out in a template, it is fired, when firing
Between 30min, 80 DEG C of firing temperature, be made beans embryo；(8) it squeezes: beans embryo obtained being fired to step (7) and carries out squeezing molding, preceding 3
When secondary squeezing, the time is controlled in 7min, rear 2 squeezings, and the control time is in 10min to get molding dried bean curd；(9) by step (8)
Gained forms dried bean curd and takes out, and is split according to actual size needs, spare；(10) string alkali: take dietary alkali and water by 0.1:60
Mass ratio mixing, be evenly stirred until whole dissolutions, be heated to 90 DEG C, dried bean curd obtained by step (9) is put into wherein, is carried out
It stirs, pulls out and dry after decoction 5min；(11) stew in soy sauce: thick gravy is heated to boiling, and investment step (10) is gone here and there after alkali process
Dried bean curd, stew in soy sauce temperature are 80 DEG C, and the stew in soy sauce time is 50min, are uniformly stirred every 10min to dried bean curd during stew in soy sauce, it
After continue to be heated to thick gravy boiling and pull dried bean curd out, airing 20min is to get preserved dried beancurd after decocting 5min；Wherein, described
Thick gravy is obtained by the following method: taking 20 parts of halogen material by mass parts, mixes with water by the mass ratio of 1:80, be heated to 90
DEG C, decoct 3h, be stirred every 5min, be added 5 parts of salt of mass parts later, 3 parts of soy sauce, 3 parts of chickens' extract, 3 parts of monosodium glutamate and
5 parts of white granulated sugar, continue to decoct 10min, filtering removal residue is to get required thick gravy；(12) spice: Chinese prickly ash bud is taken by mass parts
Dish, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate, it is mixed by the mass ratio of 3:20 with preserved dried beancurd obtained by step (11)
It closes, after mixing evenly, making soy sauce for mass parts is added, continues to be stirred until homogeneous, pack, sterilize, being put in storage to get finished product leisure
Dried bean curd；Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following quality
Part is weighed: 260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and wine
Make 2 parts of soy sauce；The sterilising conditions are as follows: 115 DEG C of sterilising temp, sterilization time 30min.
The preparation method of a kind of snack dried bean curd of embodiment 2 comprising the steps of: (1) raw material is chosen: selection full grains,
Without mildew, the soybean without pinta, deposit in spare at ventilation lucifugal drying；(2) it steeps beans: the pH of water is adjusted to 6.5 ~ 7, impregnate big
Beans keep the water surface to be higher by soybean level 30cm, when the one third of soybean internal layer makes a living the heart, can stop impregnating；(3) it grinds
Slurry: the soybean after impregnating to step (2) carries out defibrination, and the soya-bean milk that defoams to obtain；(4) mashing off: the soya-bean milk that step (3) is obtained
Filter and remove residue starts mashing off controlled at 95 DEG C and boils 15min, then be boiled with soft fire 5min, soya-bean milk is prevented during mashing off
Vacation boiling；(5) it filters: 370 meshes being crossed to soya-bean milk of the step (4) after mashing off, obtain pure soya-bean milk；(6) point slurry: will be obtained by step (5)
Pure soya-bean milk is put into a slurry container, controls temperature at 85 ± 2 DEG C, brine is at the uniform velocity instilled in soya-bean milk and stirred evenly, stand
30min；(7) it fires: jellied bean curd obtained after step (6) passing point slurry is evenly laid out in a template, it is fired, when firing
Between 45min, 80 DEG C of firing temperature, be made beans embryo；(8) it squeezes: beans embryo obtained being fired to step (7) and carries out squeezing molding, preceding 4
When secondary squeezing, the time is controlled in 5min, rear 3 squeezings, and the control time is in 8min to get molding dried bean curd；(9) by step (8)
Gained forms dried bean curd and takes out, and is split according to actual size needs, spare；(10) string alkali: take dietary alkali and water by 0.1:60
Mass ratio mixing, be evenly stirred until whole dissolutions, be heated to 95 DEG C, dried bean curd obtained by step (9) is put into wherein, is carried out
It stirs, pulls out and dry after decoction 3min；(11) stew in soy sauce: thick gravy is heated to boiling, and investment step (10) is gone here and there after alkali process
Dried bean curd, stew in soy sauce temperature are 88 DEG C, and the stew in soy sauce time is 40min, are uniformly stirred every 10min to dried bean curd during stew in soy sauce, it
After continue to be heated to thick gravy boiling and pull dried bean curd out, airing 25min is to get preserved dried beancurd after decocting 5min；Wherein, described
Thick gravy is obtained by the following method: taking 20 parts of halogen material by mass parts, mixes, be heated to by the mass ratio of 1:120 with water
95 DEG C, 3h is decocted, is stirred every 10min, 5 parts of salt, 5 parts of soy sauce, 5 parts of chickens' extract, 5 parts of monosodium glutamate of mass parts are added later
And 5 parts of white granulated sugar, continue to decoct 10min, filtering removal residue is to get required thick gravy；(12) spice: Chinese prickly ash bud is taken by mass parts
Dish, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate press the mass ratio of 3:20 ~ 25 with preserved dried beancurd obtained by step (11)
Mixing, after mixing evenly, is added making soy sauce for mass parts, continues to be stirred until homogeneous, pack, sterilize, being put in storage and stop to get finished product
Not busy dried bean curd；Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following matter
Measure part it is weighed: 260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and
It makes soy sauce 2 parts；The sterilising conditions are as follows: 118 DEG C of sterilising temp, sterilization time 25min.
The preparation method of a kind of snack dried bean curd of embodiment 3 comprising the steps of: (1) raw material is chosen: selection full grains,
Without mildew, the soybean without pinta, deposit in spare at ventilation lucifugal drying；(2) it steeps beans: the pH of water is adjusted to 6.5 ~ 7, impregnate big
Beans keep the water surface to be higher by soybean level 28cm, when the one third of soybean internal layer makes a living the heart, can stop impregnating；(3) it grinds
Slurry: the soybean after impregnating to step (2) carries out defibrination, and the soya-bean milk that defoams to obtain；(4) mashing off: the soya-bean milk that step (3) is obtained
Filter and remove residue starts mashing off controlled at 92 DEG C and boils 18min, then be boiled with soft fire 4min, soya-bean milk is prevented during mashing off
Vacation boiling；(5) it filters: 370 meshes being crossed to soya-bean milk of the step (4) after mashing off, obtain pure soya-bean milk；(6) point slurry: will be obtained by step (5)
Pure soya-bean milk is put into a slurry container, controls temperature at 85 ± 2 DEG C, brine is at the uniform velocity instilled in soya-bean milk and stirred evenly, stand
25min；(7) it fires: jellied bean curd obtained after step (6) passing point slurry is evenly laid out in a template, it is fired, when firing
Between 40min, 78 DEG C of firing temperature, be made beans embryo；(8) it squeezes: beans embryo obtained being fired to step (7) and carries out squeezing molding, preceding 4
When secondary squeezing, the time is controlled in 6min, rear 3 squeezings, and the control time is in 9min to get molding dried bean curd；(9) by step (8)
Gained forms dried bean curd and takes out, and is split according to actual size needs, spare；(10) string alkali: take dietary alkali and water by 0.1:60
Mass ratio mixing, be evenly stirred until whole dissolutions, be heated to 92 DEG C, dried bean curd obtained by step (9) is put into wherein, is carried out
It stirs, pulls out and dry after decoction 4min；(11) stew in soy sauce: thick gravy is heated to boiling, and investment step (10) is gone here and there after alkali process
Dried bean curd, stew in soy sauce temperature are 85 DEG C, and the stew in soy sauce time is 45min, are uniformly stirred every 10min to dried bean curd during stew in soy sauce, it
After continue to be heated to thick gravy boiling and pull dried bean curd out, airing 23min is to get preserved dried beancurd after decocting 5min；Wherein, described
Thick gravy is obtained by the following method: taking 20 parts of halogen material by mass parts, mixes, be heated to by the mass ratio of 1:100 with water
93 DEG C, 3h is decocted, is stirred every 7min, 5 parts of salt, 4 parts of soy sauce, 4 parts of chickens' extract, 4 parts of monosodium glutamate of mass parts are added later
And 5 parts of white granulated sugar, continue to decoct 10min, filtering removal residue is to get required thick gravy；(12) spice: Chinese prickly ash bud is taken by mass parts
Dish, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate, it is mixed by the mass ratio of 3:23 with preserved dried beancurd obtained by step (11)
It closes, after mixing evenly, making soy sauce for mass parts is added, continues to be stirred until homogeneous, pack, sterilize, being put in storage to get finished product leisure
Dried bean curd；Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following quality
Part is weighed: 260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and wine
Make 2 parts of soy sauce；The sterilising conditions are as follows: 117 DEG C of sterilising temp, sterilization time 28min.
Claims (4)
1. a kind of preparation method of snack dried bean curd, it is characterised in that: comprise the steps of: that (1) raw material is chosen: it is full to choose particle
Completely, it without mildew, the soybean without pinta, deposits in spare at ventilation lucifugal drying；(2) it steeps beans: the pH of water being adjusted to 6.5 ~ 7, leaching
Soybean is steeped, keeps the water surface to be higher by soybean 25 ~ 30cm of level, when the one third of soybean internal layer makes a living the heart, can stop impregnating；
(3) defibrination: the soybean after impregnating to step (2) carries out defibrination, and the soya-bean milk that defoams to obtain；(4) mashing off: step (3) is obtained
Soya-bean milk filter and remove residue, start mashing off and controlled at 90 ~ 95 DEG C boil 15 ~ 20min, then be boiled with soft fire 3 ~ 5min, mashing off
Prevent soya-bean milk vacation from boiling in the process；(5) it filters: 370 meshes being crossed to soya-bean milk of the step (4) after mashing off, obtain pure soya-bean milk；(6) point slurry:
Pure soya-bean milk obtained by step (5) is put into a slurry container, temperature is controlled at 85 ± 2 DEG C, brine is at the uniform velocity instilled in soya-bean milk and stirred
It mixes uniformly, stands 20 ~ 30min；(7) it fires: jellied bean curd obtained after step (6) passing point slurry is evenly laid out in a template,
It is fired, 30 ~ 45min of firing time, 75 ~ 80 DEG C of firing temperature, beans embryo is made；(8) it squeezes: step (7) being fired and are made
Beans embryo carry out squeezing molding, when preceding 3 ~ 4 squeezings, control the time in 5 ~ 7min, rear 2 ~ 3 squeezings, control the time 8 ~
10min is to get molding dried bean curd；(9) molding dried bean curd obtained by step (8) is taken out, is split according to actual size needs, it is standby
With；(10) it goes here and there alkali: taking dietary alkali to mix with water by the mass ratio of 0.1:60, be evenly stirred until whole dissolutions, it is heated to 90 ~
95 DEG C, dried bean curd obtained by step (9) is put into wherein, is stirred, pulled out and dry after 3 ~ 5min of decoction；(11) stew in soy sauce: by thick gravy
Be heated to boiling, investment step (10) go here and there the dried bean curd after alkali process, and stew in soy sauce temperature is 80 ~ 88 DEG C, the stew in soy sauce time for 40 ~
50min, stew in soy sauce in the process uniformly stir dried bean curd every 10min, continue to be heated to thick gravy boiling later, decoct
After 5min, dried bean curd is pulled out, 20 ~ 25min of airing is to get preserved dried beancurd；(12) spice: by mass parts take pepper bud, edible salt,
Spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are mixed with preserved dried beancurd obtained by step (11) by the mass ratio of 3:20 ~ 25, and stirring is equal
After even, making soy sauce for mass parts is added, continues to be stirred until homogeneous, packs, sterilize, being put in storage to get finished product snack dried bean curd.
2. the preparation method of snack dried bean curd according to claim 1, it is characterised in that: step (11) described thick gravy is by following
Made from method: taking 20 parts of halogen material by mass parts, mixed with water by the mass ratio of 1:80 ~ 120, be heated to 90 ~ 95 DEG C, decoct
3h is boiled, is stirred every 5 ~ 10min, later 5 parts of salt of addition mass parts, 3 ~ 5 parts of soy sauce, 3 ~ 5 parts of chickens' extract, monosodium glutamate 3 ~ 5
Part and 5 parts of white granulated sugar, continue decoct 10min, filtering removal residue to get required thick gravy.
3. the preparation method of snack dried bean curd according to claim 2, it is characterised in that: step (12) pepper bud, food
With salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be weighed by following mass parts: 260 parts of pepper bud, food
With 10 parts of salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and make soy sauce 2 parts.
4. the preparation method of snack dried bean curd according to claim 3, it is characterised in that: step (12) the mould condition are as follows:
115 ~ 118 DEG C of sterilising temp, 25 ~ 30min of sterilization time.
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| CN201811440389.6A CN109329450A (en) | 2018-11-29 | 2018-11-29 | A kind of production method of dried bean curd |
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| CN201811440389.6A CN109329450A (en) | 2018-11-29 | 2018-11-29 | A kind of production method of dried bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
| CN112314872A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Preparation method of dried bean curd |
-
2018
- 2018-11-29 CN CN201811440389.6A patent/CN109329450A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
| CN112314872A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Preparation method of dried bean curd |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |