CN109965024A - A kind of dictyophora phalloidea bean curd and preparation method thereof - Google Patents
A kind of dictyophora phalloidea bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN109965024A CN109965024A CN201910350827.8A CN201910350827A CN109965024A CN 109965024 A CN109965024 A CN 109965024A CN 201910350827 A CN201910350827 A CN 201910350827A CN 109965024 A CN109965024 A CN 109965024A
- Authority
- CN
- China
- Prior art keywords
- parts
- dictyophora phalloidea
- bean curd
- dictyophora
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention discloses a kind of dictyophora phalloidea bean curd and preparation method thereof, belong to food technology field, including the raw material by following weight parts: 24-40 parts of moisture, 8-10 parts of soybean, 1-3 parts of dictyophora phalloidea, 0.012-0.014 parts of saccharomycete, 0.003-0.005 parts of bifidobacterium longum, 0.006-0.008 parts of lactobacillus acidophilus, 0.010-0.012 parts of Lactobacillus casei, 0.010-0.012 parts of acetic acid bacteria.The present invention also provides a kind of production methods of dictyophora phalloidea bean curd.The present invention is using soybean as major ingredient, and dictyophora phalloidea is auxiliary material, and a kind of functional food developed, the finished product color of dictyophora phalloidea bean curd is micro- yellow, pleasant to the palate, full of nutrition, has not only maintained the flavor of traditional bean curd, but also have dietotherapy and healthcare function.Preparation method is simple and easy to do, is suitble to promote and apply.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of dictyophora phalloidea bean curd and preparation method thereof.
Background technique
Bean curd is the primary raw material of China's vegetarian dishes, is described as " Vegetable meat " by people.Bean curd can produce throughout the year, not by
Season limit, therefore dull season is produced in vegetables, it can adjust dish kind.Bean curd is divided into north and south bean curd, and the main distinction is
The material for selecting bean curd is different.South bean curd gypsum point system, quality is delicate due to the jellied bean curd water content of solidification is higher, moisture content
90% or so；Bei-tofu is mostly used brine or wintercherry point system, and the jellied bean curd water content of solidification is less, and quality is old compared with south bean curd, moisture
Content is 85% or so, but since water content is less, so bean curd taste is denseer, quality is more tough, is relatively easy to cook.Bean curd is
The traditional food of China, delicious and health.
Bean curd in general sense is mostly used the beans production higher containing protein such as soya bean, semen sojae atricolor and peanut.Also have
Mung bean curd, the more atypical bean-curd product of rubber bean curd etc..But its main component or beans can not meet people to cuisines
The demand of taste, and people more focus on its health value and medical value during taking liberties with joke.Then, people start
The high ingredient of other nutritive values is added in research in traditional bean curd.
Dictyophora phalloidea nutritive value is very high.According to analysis, it is higher than egg containing crude protein 20.2%(in every 100 grams of fresh dictyophora phalloidea), thick rouge
Fat 2.6%, crude fibre 8.8%, carbohydrate 6.2%, coarse ash 8.21%, there are also multivitamins and calcium, phosphorus, potassium, magnesium, iron etc.
Minerals.Due to dictyophora phalloidea a variety of amino acid rich in, vitamin, inorganic salts etc., there is strengthening by means of tonics, QI invigorating cerebrum tonifying, peaceful
The effect of mind is healthy and strong；The effective component of dictyophora phalloidea can supplement nutriment needed by human, improve the immune disease-resistance ability of body；Bamboo
Sweet-smelling grass can protect liver, reduce the accumulation of Abdominal Wall Fat, be commonly called as " frizing ", thus generate lowering blood pressure and blood fat and
The effect of weight-reducing；Modern medicine study proves, the ingredient that can inhibit tumour is contained in dictyophora phalloidea.
In the prior art, although about dictyophora phalloidea bean curd and preparation method thereof relevant report, such as patent of invention are as follows: one
Kind dictyophora phalloidea bean curd and its method, application number: 201610634226.6 applyings date: 2016-08-05, the invention provides a kind of bamboos
Sweet-smelling grass bean curd and preparation method thereof, in parts by weight, the dictyophora phalloidea bean curd include following component: 48.1 parts by weight of water~48.2 weight
Part, 9.7 parts by weight of textured soybean protein~9.8 parts by weight, 19.0 parts by weight of edible oil~19.1 parts by weight, soybean protein isolate
19.3 parts by weight~19.4 parts by weight, 0.99 parts by weight of dictyophora phalloidea powder~1.00 parts by weight, 0.57 parts by weight~0.58 of edible salt
Parts by weight, 0.20 parts by weight of starch~0.21 parts by weight, 0.019 parts by weight of TG enzyme~0.020 parts by weight, natamycin 0.0058
Parts by weight~0.0059 parts by weight.The dictyophora phalloidea bean curd of the invention had not only improved the nutritive value of bean curd, but also can enhance human body and exempt from
Epidemic disease function, and manufacture craft of the invention is simple, the effective period of food quality of production is long and convenient.
But in preparation process, cap head is not removed, will affect the flavor of tofu product, and fermented in dictyophora phalloidea
Cheng Zhong is easily destroyed its nutritional ingredient, is unfavorable for the preservation of nutritional ingredient.
Summary of the invention
It is using soybean as major ingredient, supplemented by dictyophora phalloidea the purpose of the present invention is to provide a kind of dictyophora phalloidea bean curd and preparation method thereof
Material, a kind of functional food developed, the finished product color of dictyophora phalloidea bean curd is micro- yellow, pleasant to the palate, full of nutrition, both maintains
The flavor of traditional bean curd, and there is dietotherapy and healthcare function.Preparation method is simple and easy to do, is suitble to promote and apply.
Itself the specific technical proposal is:
A kind of dictyophora phalloidea bean curd, including the raw material by following weight parts: 24-40 parts of moisture, 8-10 parts of soybean, 1-3 parts of dictyophora phalloidea, yeast
0.012-0.014 parts of bacterium, 0.003-0.005 parts of bifidobacterium longum, 0.006-0.008 parts of lactobacillus acidophilus, Lactobacillus casei
0.010-0.012 parts, 0.010-0.012 parts of acetic acid bacteria.
Preferably, including the raw material by following weight parts: 30 parts of moisture, 9 parts of soybean, 2 parts of dictyophora phalloidea, 0.013 part of saccharomycete,
0.004 part of bifidobacterium longum, 0.007 part of lactobacillus acidophilus, 0.011 part of Lactobacillus casei, 0.011 part of acetic acid bacteria.
A kind of production method of dictyophora phalloidea bean curd of the present invention, comprising the following steps:
Step 1, dictyophora phalloidea are soaked 8-12 minutes with light salt brine, and dictyophora phalloidea cuts off cap head；
Step 2 is crushed in pulverizer, is filtered off soaking water, is washed, drained with clear water, placed into container and deionization is added
Water extracts 2 hours under conditions of 85 DEG C~95 DEG C of temperature, is filtered to remove solid content, obtains extract from dictyophora, high temperature moment kills
After bacterium, extract from dictyophora is divided into two equal portions, a portion inoculation yeast bacterium, 20 DEG C~30 DEG C fermentation 2-3h are inoculated with acetic acid
Bacterium, continues the 2-3h that ferments, and another part is inoculated with bifidobacterium longum, lactobacillus acidophilus, Lactobacillus casei, 36-40 DEG C of fermentation 8-
Then 10h mixes two parts fermentation liquid, when the pH value of mixed fermentation liquid is 4-5, stops fermentation, obtain coagulator,
It is spare；
Step 3, the soybean by selecting after cleaning up, at 20-60 DEG C, are impregnated, defibrination with deionized water, are then heated
And filter, obtain filtrate；
Step 4, by filter residue obtained in step 3, add deionization according to the ratio that filter residue and the mass ratio of deionized water are 1:1
Water continues to heat and filter, and the filtrate of obtained filtrate and step 3 merges to obtain soya-bean milk, and the coagulator that step 2 is added carries out a little
Slurry, crouching brain finally pour brain, squeezing molding, obtain dictyophora phalloidea bean curd.
Further, the inoculum concentration ratio of the bifidobacterium longum in step 2, lactobacillus acidophilus, Lactobacillus casei, acetic acid bacteria
Are as follows: (0.3-0.5): (0.6-0.8): (1-1.2): (1-1.2).
Further, in step 2, in fermentation process, temperature is controlled using PLC controller.
Further, in step 2, in fermentation process, the time is controlled using PLC controller.
Further, in step 2, in fermentation process, pH value inductor is equipped in round.
Further, in step 3, the volume ratio of soybean and deionized water is 1:3-1:4.
Further, in step 4, during point slurry, using automatic point sizing device.
Compared with prior art, the invention has the benefit that
The present invention is using soybean as major ingredient, and dictyophora phalloidea is auxiliary material, a kind of functional food developed, the finished product color of dictyophora phalloidea bean curd
Pool is micro- yellow, pleasant to the palate, full of nutrition, has not only maintained the flavor of traditional bean curd, but also have dietotherapy and healthcare function.Its preparation side
Method is simple and easy to do, is suitble to promote and apply.
Specific embodiment
Technical solution of the present invention is described in more detail combined with specific embodiments below.
Embodiment 1
A kind of dictyophora phalloidea bean curd, including the raw material by following weight parts: 24 parts of moisture, 8 parts of soybean, 1 part of dictyophora phalloidea, saccharomycete 0.012
Part, 0.003 part of bifidobacterium longum, 0.006 part of lactobacillus acidophilus, 0.010 part of Lactobacillus casei, 0.010 part of acetic acid bacteria.
A kind of production method of dictyophora phalloidea bean curd of the present invention, comprising the following steps:
Step 1, dictyophora phalloidea are soaked 8-12 minutes with light salt brine, and dictyophora phalloidea cuts off cap head；
Step 2 is crushed in pulverizer, is filtered off soaking water, is washed, drained with clear water, placed into container and deionization is added
Water extracts 2 hours under conditions of 85 DEG C~95 DEG C of temperature, is filtered to remove solid content, obtains extract from dictyophora, high temperature moment kills
After bacterium, extract from dictyophora is divided into two equal portions, a portion inoculation yeast bacterium, 20 DEG C~30 DEG C fermentation 2-3h are inoculated with acetic acid
Bacterium, continues the 2-3h that ferments, and another part is inoculated with bifidobacterium longum, lactobacillus acidophilus, Lactobacillus casei, 36-40 DEG C of fermentation 8-
Then 10h mixes two parts fermentation liquid, when the pH value of mixed fermentation liquid is 4-5, stops fermentation, obtain coagulator,
It is spare；Bifidobacterium longum, lactobacillus acidophilus, Lactobacillus casei, acetic acid bacteria inoculum concentration ratio are as follows: (0.3-0.5): (0.6-
0.8): (1-1.2): (1-1.2).In fermentation process, temperature is controlled using PLC controller.Using PLC controller clock synchronization
Between controlled.PH value inductor is equipped in round.
Step 3, the soybean by selecting after cleaning up, at 20-60 DEG C, are impregnated, defibrination, then with deionized water
It heats and filters, obtain filtrate；The volume ratio of soybean and deionized water is 1:3-1:4.
Step 4, by filter residue obtained in step 3, according to the ratio that filter residue and the mass ratio of deionized water are 1:1 add from
Sub- water continues to heat and filter, and the filtrate of obtained filtrate and step 3 merges to obtain soya-bean milk, and the coagulator that step 2 is added carries out
Point slurry, crouching brain finally pour brain, squeezing molding, obtain dictyophora phalloidea bean curd.During point slurry, using automatic point sizing device.
Embodiment 2
A kind of dictyophora phalloidea bean curd, including the raw material by following weight parts: 30 parts of moisture, 9 parts of soybean, 2 parts of dictyophora phalloidea, saccharomycete 0.013
Part, 0.004 part of bifidobacterium longum, 0.007 part of lactobacillus acidophilus, 0.011 part of Lactobacillus casei, 0.011 part of acetic acid bacteria.
The production method of the dictyophora phalloidea bean curd is the same as embodiment 1.
Embodiment 3
A kind of dictyophora phalloidea bean curd, including the raw material by following weight parts: 40 parts of moisture, 10 parts of soybean, 3 parts of dictyophora phalloidea, saccharomycete 0.014
Part, 0.005 part of bifidobacterium longum, 0.008 part of lactobacillus acidophilus, 0.012 part of Lactobacillus casei, 0.012 part of acetic acid bacteria.
The production method of the dictyophora phalloidea bean curd is the same as embodiment 1.
The foregoing is only a preferred embodiment of the present invention, the scope of protection of the present invention is not limited to this, it is any ripe
Know those skilled in the art within the technical scope of the present disclosure, the letter for the technical solution that can be become apparent to
Altered or equivalence replacement are fallen within the protection scope of the present invention.
Claims (9)
1. a kind of dictyophora phalloidea bean curd, which is characterized in that including the raw material by following weight parts: 24-40 parts of moisture, 8-10 parts of soybean,
1-3 parts of dictyophora phalloidea, 0.012-0.014 parts of saccharomycete, 0.003-0.005 parts of bifidobacterium longum, lactobacillus acidophilus 0.006-0.008
Part, 0.010-0.012 parts of Lactobacillus casei, 0.010-0.012 parts of acetic acid bacteria.
2. dictyophora phalloidea bean curd according to claim 1, which is characterized in that including the raw material by following weight parts: 30 parts of moisture,
9 parts of soybean, 2 parts of dictyophora phalloidea, 0.013 part of saccharomycete, 0.004 part of bifidobacterium longum, 0.007 part of lactobacillus acidophilus, Lactobacillus casei
0.011 part, 0.011 part of acetic acid bacteria.
3. a kind of production method of dictyophora phalloidea bean curd described in claim 1, which comprises the following steps:
Step 1, dictyophora phalloidea are soaked 8-12 minutes with light salt brine, and dictyophora phalloidea cuts off cap head；
Step 2 is crushed in pulverizer, is filtered off soaking water, is washed, drained with clear water, placed into container and deionization is added
Water extracts 2 hours under conditions of 85 DEG C~95 DEG C of temperature, is filtered to remove solid content, obtains extract from dictyophora, high temperature moment kills
After bacterium, extract from dictyophora is divided into two equal portions, a portion inoculation yeast bacterium, 20 DEG C~30 DEG C fermentation 2-3h are inoculated with acetic acid
Bacterium, continues the 2-3h that ferments, and another part is inoculated with bifidobacterium longum, lactobacillus acidophilus, Lactobacillus casei, 36-40 DEG C of fermentation 8-
Then 10h mixes two parts fermentation liquid, when the pH value of mixed fermentation liquid is 4-5, stops fermentation, obtain coagulator,
It is spare；
Step 3, the soybean by selecting after cleaning up, at 20-60 DEG C, are impregnated, defibrination with deionized water, are then heated
And filter, obtain filtrate；
Step 4, by filter residue obtained in step 3, add deionization according to the ratio that filter residue and the mass ratio of deionized water are 1:1
Water continues to heat and filter, and the filtrate of obtained filtrate and step 3 merges to obtain soya-bean milk, and the coagulator that step 2 is added carries out a little
Slurry, crouching brain finally pour brain, squeezing molding, obtain dictyophora phalloidea bean curd.
4. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that bifidobacterium longum in step 2, thermophilic
The inoculum concentration ratio of Lactobacillus lactis, Lactobacillus casei, acetic acid bacteria are as follows: (0.3-0.5): (0.6-0.8): (1-1.2): (1-1.2).
5. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that in step 2, in fermentation process, adopt
Temperature is controlled with PLC controller.
6. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that in step 2, in fermentation process, adopt
The time is controlled with PLC controller.
7. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that in step 2, in fermentation process,
PH value inductor is equipped in round.
8. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that in step 3, soybean and deionized water
Volume ratio be 1:3-1:4.
9. the production method of dictyophora phalloidea bean curd according to claim 3, which is characterized in that in step 4, during point slurry, adopt
With automatic point sizing device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910350827.8A CN109965024A (en) | 2019-04-28 | 2019-04-28 | A kind of dictyophora phalloidea bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910350827.8A CN109965024A (en) | 2019-04-28 | 2019-04-28 | A kind of dictyophora phalloidea bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109965024A true CN109965024A (en) | 2019-07-05 |
Family
ID=67086769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910350827.8A Pending CN109965024A (en) | 2019-04-28 | 2019-04-28 | A kind of dictyophora phalloidea bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109965024A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040374A (en) * | 2021-04-19 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Storage-resistant bamboo fungus tripe and preparation method thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150766A (en) * | 2011-04-01 | 2011-08-17 | 杭州万向职业技术学院 | Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN102423068A (en) * | 2011-11-24 | 2012-04-25 | 天津市林业果树研究所 | Production method of novel bean card coagulant |
| CN102422899A (en) * | 2011-11-24 | 2012-04-25 | 天津市林业果树研究所 | Making method for edible fungus-flavored bean curd |
| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN105104573A (en) * | 2015-09-14 | 2015-12-02 | 井冈山井祥菌草生态科技股份有限公司 | Hericium erinaceus and konjak tofu and making method thereof |
| CN106260027A (en) * | 2016-08-05 | 2017-01-04 | 井冈山井祥菌草生态科技股份有限公司 | A kind of Caulis Bambusae In Taeniam bean curd and method thereof |
| CN106359638A (en) * | 2016-10-21 | 2017-02-01 | 郑州轻工业学院 | Winter cherry milk-flavored bean curd and making method thereof |
| CN106538711A (en) * | 2017-01-12 | 2017-03-29 | 邵阳学院 | A kind of bean curd coagulant and preparation method thereof |
| CN109430419A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of novel beans aquatic organism power fermentation liquid and preparation method thereof |
-
2019
- 2019-04-28 CN CN201910350827.8A patent/CN109965024A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150766A (en) * | 2011-04-01 | 2011-08-17 | 杭州万向职业技术学院 | Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN102423068A (en) * | 2011-11-24 | 2012-04-25 | 天津市林业果树研究所 | Production method of novel bean card coagulant |
| CN102422899A (en) * | 2011-11-24 | 2012-04-25 | 天津市林业果树研究所 | Making method for edible fungus-flavored bean curd |
| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN105104573A (en) * | 2015-09-14 | 2015-12-02 | 井冈山井祥菌草生态科技股份有限公司 | Hericium erinaceus and konjak tofu and making method thereof |
| CN106260027A (en) * | 2016-08-05 | 2017-01-04 | 井冈山井祥菌草生态科技股份有限公司 | A kind of Caulis Bambusae In Taeniam bean curd and method thereof |
| CN106359638A (en) * | 2016-10-21 | 2017-02-01 | 郑州轻工业学院 | Winter cherry milk-flavored bean curd and making method thereof |
| CN106538711A (en) * | 2017-01-12 | 2017-03-29 | 邵阳学院 | A kind of bean curd coagulant and preparation method thereof |
| CN109430419A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of novel beans aquatic organism power fermentation liquid and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040374A (en) * | 2021-04-19 | 2021-06-29 | 贵州纳雍农和牧业有限责任公司 | Storage-resistant bamboo fungus tripe and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101990955B (en) | Sour milk bean curd and manufacturing method thereof | |
| CN101558872B (en) | Brain strengthening drink and method for preparing soy protein powder | |
| CN106721769B (en) | Chinese yam and pear juice compound fermented beverage | |
| CN102057989A (en) | Method for preparing bean curd from fermented soybean milk | |
| CN102835647B (en) | Making method for watermelon bean paste | |
| CN104172353A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN1262204C (en) | Natural lemon juice nutrient beacurd and its preparing method | |
| CN101810278A (en) | Nutrient bean curd jelly and soybean milk | |
| CN104757683A (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN101283778B (en) | Fresh lobster flavoring paste and its preparation method | |
| CN106262870A (en) | A kind of preparation method of Moringa fermentation liquid | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| CN106036310A (en) | Manufacturing method of bamboo shoot drink | |
| CN102771580A (en) | Production process for black soybean-purple cabbage bean curd | |
| CN109965024A (en) | A kind of dictyophora phalloidea bean curd and preparation method thereof | |
| CN104397190A (en) | Instant organic yogurt tea and preparation method thereof | |
| CN102940050A (en) | Method for preparing dried beancurd sticks | |
| CN104256474A (en) | Production process of watermelon flavoured thick broad-bean sauce | |
| CN105594885A (en) | Rice-wine-fermented Mao tofu and making method thereof | |
| KR20130022256A (en) | Mulberry extract added tofu | |
| CN106578110A (en) | Dried strong-smelling fermented bean curd | |
| CN105876033A (en) | Bamboo fungus-buckwheat tea and preparation method thereof | |
| CN103283851B (en) | Turnjujube and coarse-cereal fermented soybean milk | |
| JPS6214249B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |