CN110063377A - A method of bean dregs fermented bean curd is prepared using soybean residue - Google Patents
A method of bean dregs fermented bean curd is prepared using soybean residue Download PDFInfo
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- CN110063377A CN110063377A CN201910389683.7A CN201910389683A CN110063377A CN 110063377 A CN110063377 A CN 110063377A CN 201910389683 A CN201910389683 A CN 201910389683A CN 110063377 A CN110063377 A CN 110063377A
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- bean dregs
- bean
- soybean residue
- bean curd
- mould
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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
Abstract
The invention belongs to food-making technology fields, disclose a kind of method for preparing bean dregs fermented bean curd using soybean residue；The following steps are included: fresh bean dreg crushed after being dried in 50-70 DEG C of baking oven crosses 60-100 mesh, rehydration is inoculated with after the Mucor of 1-5% isolated and purified to 65-80% and prepares bean dregs fermented bean curd using two-part zymotechnique after auxiliary material wheat bran is added；After primary fermentation, mould bean dregs are formed using edible glue and mold, enter post-fermentation after wrapping the saline solution and spice of yellow rice wine and 20-30%, water purification envelope altar closed 25-30 days edible.The present invention provides a kind of mode of quickly processing bean dregs for bean product processing enterprise, solves the problems, such as that bean dregs bulk deposition causes to rot, realizes the high-valued complete utilization of bean dregs；Cost of material, production energy consumption and cost of equipment are saved compared with prior art technology, belongs to low-carbon production technology.
Description
Technical field
The invention belongs to food-making technology field more particularly to a kind of methods for preparing bean dregs fermented bean curd using soybean residue.
Background technique
Currently, the prior art commonly used in the trade is such that China is the cradle of bean product production, there are long beans
Production of articles history, the producing and selling Liang Dou ranking world forefront of China's bean product, and bean dregs are in bean product processing
Main By product, annual bean dregs yield is huge, in bean dregs containing 80% or so moisture, handle not in time easily corruption change
Matter generates strong foul smell；The higher and higher current China's overwhelming majority bean product processing enterprise of requirement of the people to food at present
Industry sells bean dregs to raiser at a bargain, is used as feed feed for poultry livestock；But in bean dregs in addition to containing a large amount of cellulose, also
Containing multiple nutritional components, such as protein, fat, calcium, phosphorus, bean dregs are only used as feed processing and cause to provide to a certain extent
Source waste.Therefore, task extremely urgent at present is a series of added value for developing processing technologys to improve bean dregs, is beans system
Product processing enterprise provides a kind of mode of quickly processing bean dregs, solves the problems, such as that bean dregs bulk deposition causes to rot.At present
Using Dregs Manufacture product mainly include the following types:
In conclusion problem of the existing technology is:
(1) annual bean dregs yield is huge, handles easily putrid and deteriorated bring certain burden to environment not in time.
(2) contain a large amount of cellulose, coarse mouthfeel in bean dregs, therefore its edible value is low.
(3) also contain multiple nutritional components in addition to containing a large amount of cellulose in bean dregs, deal with improperly to a certain extent
It results in waste of resources.
Solve the difficulty of above-mentioned technical problem:
(1) the bean dregs tons up to ten thousand of the daily output of bean product processing enterprise, the amount of bean dregs to be treated are larger.
(2) main target for improving bean dregs mouthfeel is the cellulose decomposed in bean dregs, and the content of cellulose accounts for bean dregs and does
More than half of weight, single technique can not be effectively improved the mouthfeel of bean dregs, need to comprehensively utilize kinds of processes.
(3) in view of the rich in nutrition content in bean dregs, only bean dregs cannot be developed into low in economic efficiency product,
It needs to develop high added value and people consumes more product.
Solve the meaning of above-mentioned technical problem:
(1) solving the accumulation of bean product enterprise bean dregs can not be handled, and led to putrid and deteriorated, smelly problem of turning sour, mitigated ring
The burden in border.
(2) content for reducing cellulose can improve the mouthfeel of bean dregs to the greatest extent, to develop subsequent product using bean dregs
It lays a solid foundation.
(3) developing a series of high value-added products using bean dregs can be improved the economic benefit of enterprise.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of methods for preparing bean dregs fermented bean curd using soybean residue.
The invention is realized in this way a method of bean dregs fermented bean curd is prepared using soybean residue, it is described to utilize soybean residue system
The method of standby bean dregs fermented bean curd includes the following steps:
New fresh bean dreg is removed moisture removal by the first step in 50-70 DEG C of baking oven, all kinds of in preservation bean dregs as much as possible
Nutritional ingredient；
Dry bean dregs are smashed it through 60-100 mesh, reduce the partial size of bean dregs, reduce the coarse of bean dregs by second step
Degree helps to improve mouthfeel；
Third step adds the wheat bran of 5-15% into the bean dregs of sieving, provides nitrogen source for the growth of microorganism, rehydration arrives
65%-80% is uniformly mixed；
The uniform base-material of mixing is fitted into gauze bag, divides by the 4th step, and control base-material thickness guarantees base-material in 4-6cm
It can be by uniform boiling；
5th step, by above-mentioned base-material at 121-126 DEG C autoclaving 20-40min, make base-material partial denaturation, to temperature
Taking-up when dropping to 40 DEG C；
6th step, the mucor strain of high protein enzyme activity and high-cellulose enzyme activity is inoculated with into steamed base-material, and inoculum concentration is
The 1-5% of siccative；The primary fermentation base-material of high protein enzyme activity and high-cellulose enzyme activity is obtained, provides good basis for post-fermentation.
80% (at this temperature, bacterium powder and base-material, are sent into that temperature is 22-30 DEG C, humidity is by the 7th step after mixing
Mucor can preferably grow) multifunctional artificial climate case in culture 48-72h (neutral proteinase high yield period) carry out primary fermentation
Stage, for 24 hours, 36h when difference stirring it is primary, guarantee that base-material oxygen supply is sufficient；
8th step, to add edible glue in the ratio of the 0.3%-1% mould bean dregs that fermentation ends obtain forward, with rectangular mould
Tool forms the 25-30g mould bean dregs that edible glue is added；
9th step smears salt water, the one layer of yellow rice wine that one layer of concentration is 20-30%, suppression to the outer surface of molding mould bean dregs block
The growth of Mucor processed, then one layer of spice is wrapped up in its surface, increase flavor；
The mould bean dregs block that seasoning is completed is put into glass altar by the tenth step, and water purification goes out altar after sealing altar 25-30d, guarantees post-fermentation
Stage sufficiently carries out, and bean dregs fermented bean curd completes.
Further, the temperature that bean dregs are dried in the first step is 60 DEG C.
Further, the partial size being sieved in the second step is 80 mesh.
Further, the additive amount of wheat bran is 10% in the third step, base-material rehydration to 68%.
Further, in the 4th step base-material with a thickness of 5cm.
Further, boiling temperature is 121 DEG C, pressure 0.1MPa, digestion time 30min in the 5th step, discharging
Temperature is 40 DEG C.
Further, the mucor strain inoculum concentration of high protein enzyme activity and high-cellulose enzyme activity is siccative in the 6th step
2%.
Further, cultivation temperature is 28 DEG C in the 7th step, humidity 80%, incubation time 60h, for 24 hours and 36h
When difference stirring it is primary；
The additive amount of edible glue is 0.5% in 8th step, and 25g mould bean dregs are added when molding into square dies.
Further, the concentration of saline solution is 20% in the 9th step；
In tenth step, the time that altar is sealed in water purification is 30d.
Another object of the present invention is to provide it is a kind of by it is described using soybean residue prepare bean dregs fermented bean curd method preparation
Bean dregs fermented bean curd.
In conclusion advantages of the present invention and good effect are as follows: products material of the invention is that bulk deposition is in need of immediate treatment
Bean dregs, auxiliary material amount of wheat bran is few, and to the of less demanding of equipment, overall cost is cheap；And currently without existing the relevant technologies.
The present invention passes through the preferred strain of traditional zymotic brewing technique combination high protein enzyme activity and high-cellulose enzyme activity, from root
Solves the problems such as bean dregs beany flavor and coarse mouthfeel on this；On the basis of reservation bean dregs original nutritional ingredient, bean dregs are improved
The utilization rate of middle nutritional ingredient improves flavor, will be more widely used in field of food, plays bean dregs to greatest extent
Edible value.
Bean dregs are formed using edible glue and square dies and brew bean dregs fermented bean curd by the present invention, provide a kind of new bean dregs production
Product realize the high-valued complete utilization of bean dregs.The sieving of bean dregs crushed after being dried reduces after the partial size of bean dregs rehydration again, can be effective
Solve the problems, such as bean dregs as food coarse mouthfeel this.
Detailed description of the invention
Fig. 1 is the method flow diagram provided in an embodiment of the present invention that bean dregs fermented bean curd is prepared using soybean residue.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The purpose of the present invention is providing a kind of mode of quickly processing bean dregs for bean product processing enterprise, it is a large amount of to solve bean dregs
Accumulation leads to the problem of rotting；On this basis, it proposes a kind of using bean dregs as the modern fermentation technique system of primary raw material combination
The method of the bean dregs fermented bean curd of standby unique flavor.
Application principle of the invention is explained in detail with reference to the accompanying drawing.
As shown in Figure 1, it is provided in an embodiment of the present invention using soybean residue prepare bean dregs fermented bean curd method the following steps are included:
S101: dry: new fresh bean dreg is removed into moisture removal in 50-70 DEG C of baking oven；
S102: it pulverizes: dry bean dregs is smashed it through into 60-100 mesh；
S103: mixing rehydration: the wheat bran of 5-15% is added into the bean dregs of sieving, rehydration to 65%-80%, mixing is
It is even；
S104: charging: the uniform base-material of mixing being fitted into gauze bag, is divided, and controls base-material thickness in 4-6cm or so；
S105: steaming: by above-mentioned base-material at 121-126 DEG C autoclaving 20-40min, drop to 40 DEG C of left sides to temperature
It is taken out when right；
S106: the mucor strain (Yu Yuanmao of high protein enzyme activity and high-cellulose enzyme activity inoculation: is inoculated with into steamed base-material
Mould and bright and beautiful profit Mucor), inoculum concentration is the 1-5% of siccative；
S107: bacterium powder and base-material primary fermentation: are sent into more function that temperature is 22-30 DEG C, humidity is 80% after mixing
Can carry out the primary fermentation stage by culture 48-72h in growth cabinet, for 24 hours, 36h when difference stirring it is primary；
S108: molding: to add edible glue in the ratio of the 0.3%-1% mould bean dregs that fermentation ends obtain forward, with side
Shape mold forms the 25-30g mould bean dregs that edible glue is added；
S109: seasoning: smearing one layer of salt water (concentration 20-30%), one layer of yellow rice wine to the outer surface of molding mould bean dregs block,
One layer of spice is wrapped up in its surface again；
S110: post-fermentation: the mould bean dregs block that seasoning is completed is put into glass altar, water purification goes out altar, bean dregs after sealing altar 25-30d
Fermented bean curd completes.
In a preferred embodiment of the invention, in the step S101, the temperature for drying bean dregs is 60 DEG C.
In a preferred embodiment of the invention, in the step S102, the partial size of sieving is 80 mesh.
In a preferred embodiment of the invention, in the step S103, the additive amount of wheat bran is 10%, and base-material rehydration is extremely
68%.
In a preferred embodiment of the invention, in the step S104, base-material with a thickness of 5cm.
In a preferred embodiment of the invention, in the step S105, boiling temperature is 121 DEG C, pressure 0.1MPa,
Digestion time is 30min, and drop temperature is 40 DEG C or so.
In a preferred embodiment of the invention, in the step S106, the hair of high protein enzyme activity and high-cellulose enzyme activity
The optimum inoculation amount of mould species is the 2% of siccative.
In a preferred embodiment of the invention, in the step S107, cultivation temperature is 28 DEG C, humidity 80%, training
Supporting the time is 60h, and it is primary that stirring is distinguished when for 24 hours with 36h.
In a preferred embodiment of the invention, in the step S108, the additive amount of edible glue is 0.5%, when molding
The mould bean dregs of 25g are added into square dies.
In a preferred embodiment of the invention, in the step S109, the concentration of saline solution is 20%.
In a preferred embodiment of the invention, in the step S110, the time that altar is sealed in water purification is 30d.
Application principle of the invention is further described combined with specific embodiments below.
Embodiment 1:
It is provided in an embodiment of the present invention using soybean residue prepare bean dregs fermented bean curd method specifically includes the following steps:
(1) dry: new fresh bean dreg is removed into moisture removal in 50 DEG C of baking oven；
(2) it pulverizes: dry bean dregs is smashed it through into 70 meshes；
(3) mixing rehydration: the wheat bran of addition 5%, rehydration to 65% are uniformly mixed in the bean dregs being sieved to 20 jin；
(4) it charges: the uniform base-material of mixing being fitted into gauze bag, is divided, control base-material thickness in 4cm；
(5) steaming: autoclaving 20min, taking-up when temperature drops to 40 DEG C or so at 121 DEG C by above-mentioned base-material；
(6) it is inoculated with: being inoculated with 2% Mucor of siccative into the base-material that boiling is completed and is cooled down, be uniformly mixed；
(7) primary fermentation: it is 28 DEG C, in the multifunctional artificial climate case that humidity is 80% that the base-material after inoculation, which is sent into temperature,
Cultivate 48h carry out the primary fermentation stage, for 24 hours, 36h when difference stirring it is primary；
(8) it forms: adding 0.3% carragheen in the mould bean dregs that primary fermentation terminates, with square dies by the mould bean dregs of 25g
Molding；
(9) it seasons: smearing one layer of 20% salt water, one layer of yellow rice wine to the outer surface of molding mould bean dregs block, then spread to its surface
One layer of spice；The formula of spice is following (fragrant spicy):
2 kilograms of chilli powder, 0.3 kilogram of pepper powder, 0.05 kilogram of monosodium glutamate, 0.5 kilogram of ginger powder, 0.2 kilogram of garlic powder, zanthoxylum powder
0.1 kilogram, 0.2 kilogram of white granulated sugar, 0.8 kilogram of salt；
(10) post-fermentation: the mould bean dregs block that seasoning is completed is put into glass altar (putting as far as possible full), water seal is closed to put
Go out altar after setting 30d.
Embodiment 2:
It is provided in an embodiment of the present invention using soybean residue prepare bean dregs fermented bean curd method specifically includes the following steps:
(1) dry: new fresh bean dreg is removed into moisture removal in 65 DEG C of baking oven；
(2) it pulverizes: being sieved with 100 mesh sieve after dry bean dregs are crushed；
(3) mixing rehydration: the wheat bran of addition 10%, rehydration to 70% are uniformly mixed in the bean dregs being sieved to 30 jin；
(4) it charges: the uniform base-material of mixing being fitted into gauze bag, is divided, control base-material thickness in 5cm；
(5) steaming: autoclaving 30min, taking-up when temperature drops to 40 DEG C or so at 121 DEG C by above-mentioned base-material；
(6) it is inoculated with: being inoculated with 5% Mucor of siccative into steamed base-material, be uniformly mixed；
(7) primary fermentation: it is 25 DEG C, in the multifunctional artificial climate case that humidity is 80% that the base-material after inoculation, which is sent into temperature,
Cultivate 60h carry out the primary fermentation stage, for 24 hours, 36h when difference stirring it is primary；
(8) it forms: adding 0.5% guar gum in the mould bean dregs that primary fermentation terminates, with square dies by the mould beans of 25g
Slag forming；
(9) it seasons: smearing one layer of 25% salt water, one layer of yellow rice wine to the outer surface of molding mould bean dregs block, then spread to its surface
One layer of spice；
The formula of spice is following (sweet tea pungent):
2 kilograms of chilli powder, 0.8 kilogram of pepper powder, 0.1 kilogram of monosodium glutamate, 0.2 kilogram of ginger powder, 0.2 kilogram of garlic powder, zanthoxylum powder
0.5 kilogram, 0.5 kilogram of white granulated sugar, 1 kilogram of salt；
(10) post-fermentation: the mould bean dregs block that seasoning is completed is put into glass altar (putting as far as possible full), water seal is closed to put
Go out altar after setting 25d.
Embodiment 3:
It is provided in an embodiment of the present invention using soybean residue prepare bean dregs fermented bean curd method specifically includes the following steps:
(1) dry: new fresh bean dreg is removed into moisture removal in 75 DEG C of baking oven；
(2) it pulverizes: dry bean dregs is smashed it through into 80 meshes；
(3) mixing rehydration: the wheat bran of addition 10%, rehydration to 75% are uniformly mixed in the bean dregs being sieved to 50 jin；
(4) it charges: the uniform base-material of mixing being fitted into gauze bag, is divided, control base-material thickness in 5cm；
(5) steaming: autoclaving 40min, taking-up when temperature drops to 40 DEG C or so at 121 DEG C by above-mentioned base-material；
(6) it is inoculated with: being inoculated with 5% Mucor of siccative in the base-material completed to boiling, be uniformly mixed；
(7) primary fermentation: it is 30 DEG C, in the multifunctional artificial climate case that humidity is 80% that the base-material after inoculation, which is sent into temperature,
Cultivate 72h carry out the primary fermentation stage, for 24 hours, 36h when difference stirring it is primary；
(8) it forms: adding 1% curdlan in the mould bean dregs that primary fermentation terminates, with square dies by the mould bean dregs of 30g
Molding；
(9) it seasons: smearing one layer of 30% salt water, one layer of yellow rice wine to the outer surface of molding mould bean dregs block, then spread to its surface
One layer of spice seasons feed powder；
The formula of spice is following (spiced salt taste):
4 kilograms of chilli powder, 1 kilogram of pepper powder, 1 kilogram of spiced salt powder, 0.1 kilogram of chickens' extract, 0.2 kilogram of white sesameseed, garlic powder 0.2
Kilogram, 0.5 kilogram of zanthoxylum powder, 0.8 kilogram of white granulated sugar, 1.5 kilograms of salt,
(10) post-fermentation: the mould bean dregs block that seasoning is completed is put into glass altar (putting as far as possible full), water seal is closed to put
Go out altar after setting 30d.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (10)
1. a kind of method for preparing bean dregs fermented bean curd using soybean residue, which is characterized in that described to prepare bean dregs fermented bean curd using soybean residue
Method include the following steps:
New fresh bean dreg is removed moisture removal in 50-70 DEG C of baking oven by the first step；
Dry bean dregs are smashed it through 60-100 mesh by second step；
Third step, the wheat bran of 5-15% is added into the bean dregs of sieving, and rehydration to 65%-80% is uniformly mixed；
The uniform base-material of mixing is fitted into gauze bag, divides by the 4th step, controls base-material thickness in 4-6cm；
5th step, autoclaving 20-40min, taking-up when temperature drops to 40 DEG C at 121-126 DEG C by above-mentioned base-material；
6th step, into steamed base-material inoculation purchase in microbial preservation high protein enzyme activity and high-cellulose enzyme activity hair
Mould species, inoculum concentration are the 1-5% of siccative；
Bacterium powder and base-material are sent into the multifunctional artificial climate that temperature is 22-30 DEG C, humidity is 80% by the 7th step after mixing
In case cultivate 48-72h carry out the primary fermentation stage, for 24 hours, 36h when difference stirring it is primary；
8th step will with square dies to add edible glue in the ratio of the 0.3%-1% mould bean dregs that fermentation ends obtain forward
The mould bean dregs molding of edible glue is added in 25-30g；
9th step smears one layer of salt water, concentration 20-30%, one layer of yellow rice wine, then Xiang Qibiao to the outer surface of molding mould bean dregs block
Wrap up in one layer of spice in face；
The mould bean dregs block that seasoning is completed is put into glass altar by the tenth step, and water purification goes out altar after sealing altar 25-30d, and bean dregs fermented bean curd has made
At.
2. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that dried in the first step
The temperature of dry bean dregs is 60 DEG C.
3. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that mistake in the second step
The partial size of sieve is 80 mesh.
4. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that wheat in the third step
The additive amount of bran is 10%, base-material rehydration to 68%.
5. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that base in the 4th step
Material with a thickness of 5cm.
6. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that steamed in the 5th step
Boiling temperature is 121 DEG C, pressure 0.1MPa, digestion time 30min, and drop temperature is 40 DEG C.
7. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that high in the 6th step
The mucor strain inoculum concentration of protease activity and high-cellulose enzyme activity is the 2% of siccative.
8. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that trained in the 7th step
Supporting temperature is 28 DEG C, humidity 80%, incubation time 60h, and it is primary that stirring is distinguished when for 24 hours with 36h；
The additive amount of edible glue is 0.5% in 8th step, and 25g mould bean dregs are added when molding into square dies.
9. the method for preparing bean dregs fermented bean curd using soybean residue as described in claim 1, which is characterized in that eaten in the 9th step
The concentration of salt water is 20%；
In tenth step, the time that altar is sealed in water purification is 30d.
10. a kind of bean dregs for the method preparation for preparing bean dregs fermented bean curd using soybean residue as described in claim 1~9 any one are rotten
Cream.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213731A (en) * | 2020-03-06 | 2020-06-02 | 永康市绿苑农副产品配送有限公司 | All-natural fermented bean curd with flavor of strong-smelling preserved bean curd |
| CN115299569A (en) * | 2022-08-05 | 2022-11-08 | 华中农业大学 | Industrial production system of moldy bean dregs |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN103141588A (en) * | 2011-12-06 | 2013-06-12 | 石爱军 | Processing technology for fermented bean curds by using bean dregs |
| CN107079993A (en) * | 2017-06-15 | 2017-08-22 | 东北农业大学 | A kind of new bean dregs health-care fermented bean curd and preparation method thereof |
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2019
- 2019-05-10 CN CN201910389683.7A patent/CN110063377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951217A (en) * | 2006-11-10 | 2007-04-25 | 王泉林 | Processing method for producing high fiber soy cheese by use of soybean curd residue |
| CN103141588A (en) * | 2011-12-06 | 2013-06-12 | 石爱军 | Processing technology for fermented bean curds by using bean dregs |
| CN107079993A (en) * | 2017-06-15 | 2017-08-22 | 东北农业大学 | A kind of new bean dregs health-care fermented bean curd and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213731A (en) * | 2020-03-06 | 2020-06-02 | 永康市绿苑农副产品配送有限公司 | All-natural fermented bean curd with flavor of strong-smelling preserved bean curd |
| CN115299569A (en) * | 2022-08-05 | 2022-11-08 | 华中农业大学 | Industrial production system of moldy bean dregs |
| CN115299569B (en) * | 2022-08-05 | 2023-11-17 | 华中农业大学 | Industrial production system of mould bean dregs |
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Application publication date: 20190730 |