CN111387297A - Making process of dried bean milk cream rolls - Google Patents
Making process of dried bean milk cream rolls Download PDFInfo
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- CN111387297A CN111387297A CN202010330924.3A CN202010330924A CN111387297A CN 111387297 A CN111387297 A CN 111387297A CN 202010330924 A CN202010330924 A CN 202010330924A CN 111387297 A CN111387297 A CN 111387297A
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 99
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims description 28
- 239000006071 cream Substances 0.000 title description 2
- 239000008267 milk Substances 0.000 title description 2
- 235000013336 milk Nutrition 0.000 title description 2
- 210000004080 milk Anatomy 0.000 title description 2
- 244000068988 Glycine max Species 0.000 claims abstract description 78
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 78
- 235000013527 bean curd Nutrition 0.000 claims abstract description 32
- 238000001125 extrusion Methods 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 238000000227 grinding Methods 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 238000005238 degreasing Methods 0.000 claims abstract description 14
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims description 20
- 235000020188 drinking water Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000004945 emulsification Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000003749 cleanliness Effects 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 2
- 210000001113 umbilicus Anatomy 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 206010040844 Skin exfoliation Diseases 0.000 description 8
- 238000007670 refining Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009778 extrusion testing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 101710154606 Hemagglutinin Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 101710093908 Outer capsid protein VP4 Proteins 0.000 description 1
- 101710135467 Outer capsid protein sigma-1 Proteins 0.000 description 1
- 101710176177 Protein A56 Proteins 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000185 hemagglutinin Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
Images
Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of bean curd stick manufacturing methods, and provides a bean curd stick manufacturing process, which comprises the following steps: a soybean solid treatment step and a soybean semi-solid step; the soybean solid processing step comprises a soybean frying step, a soybean peeling step and an extrusion degreasing step; the semi-solid soybean step comprises the steps of fine grinding, stirring, extruding, emulsifying and drying. By adopting the technical scheme, the solid-state soybean treatment step and the semi-solid-state soybean treatment step are matched, so that the production emission is small, the energy consumption is low, and the yield is high in the processing link. In the emulsifying step, the bean peel is not contacted with the air, bacteria and microorganisms in the air cannot grow on the dried beancurd sticks, the oxidation is avoided, potential food safety hazards do not exist, and the bean peel is easy to store.
Description
Technical Field
The invention relates to the technical field of bean curd stick manufacturing methods, in particular to a bean curd stick manufacturing process.
Background
The bean curd stick has a long original history, contains rich protein, fat, sugar, carbohydrate and various nutrient components, has a taste which other bean products do not have, and is a bean product capable of providing balanced energy for human bodies.
The production process of the dried beancurd sticks in the prior art mainly comprises the following steps: soaking soybean, grinding, boiling, filtering, removing residue, heating, evaporating, shaping, picking, drying, and packaging. The production process has the advantages of large production emission, high energy consumption and low yield in the processing link. In addition, in the bean curd stick production process in the prior art, soybean materials are contacted with air, and bacteria and microorganisms in the air are mixed in the protein coagulation process, so that the microorganisms are bred, the bean curd sticks are easy to oxidize and difficult to store in the production process, and potential food safety hazards exist.
How to effectively solve the technical problems is a problem to be solved by the technical personnel in the field at present.
Disclosure of Invention
In order to solve the technical problems or at least partially solve the technical problems, the invention provides a manufacturing process of dried beancurd sticks.
The making process of the dried beancurd sticks comprises the following steps:
a soybean solid treatment step and a soybean semi-solid step;
the soybean solid processing step comprises a soybean frying step, a soybean peeling step and an extrusion degreasing step;
the semi-solid soybean step comprises the steps of fine grinding, stirring, extruding, emulsifying and drying.
Optionally, in the step of frying the soybeans, the soybeans with the water content of 14% are fried with open fire at the temperature of 75-85 ℃ for 20-30 minutes.
Optionally, the soybean dehulling step is to dehulle and dehulle the parched soybeans.
And in the peeling step, when the peeling cleanliness of the soybeans is more than 96%, continuously peeling for 3 to 7 minutes to obtain the bean kernels.
Optionally, the step of extruding and degreasing is to heat the bean kernels and then perform extruding and degreasing treatment.
In the step of extruding and degreasing, the bean kernels are heated, drinking water is added to be stirred with the bean kernels, and extrusion treatment is carried out when the temperature of the bean kernels reaches 78-82 ℃, so that the bean kernel cakes are obtained.
The bean kernel is heated at 90-100 deg.c for 15-20 min.
The ratio of the added drinking water to the bean kernels is 2-3: 100, the water content of the heated bean is 12 to 15 percent, and the oil content of the bean cake is 8 to 13 percent.
Optionally, in the step of squeezing and degreasing, the heating container loaded with the bean kernels heats the bean kernels by heat generated by heat transfer oil or steam.
Optionally, in the fine grinding step, the extruded and degreased bean kernel cake is subjected to fine grinding treatment.
In the fine grinding step, the bean kernel cake is subjected to fine grinding treatment to obtain bean kernel powder, and the mesh number of the bean kernel powder is 180-200 meshes.
Before fine grinding treatment is carried out on the bean kernel cakes, cooling treatment is carried out.
And in the cooling treatment process, the temperature of the bean kernel cake is reduced to 9-12 ℃.
Optionally, the stirring step is to stir the bean kernel powder and the drinking water after the fine grinding step.
The ratio of the soybean kernel powder to the drinking water is 2: 1.
in the stirring step, edible salt is also added, and the ratio of drinking water to edible salt is 50: 0.8.
optionally, in the extruding step, the stirred bean kernel powder is extruded.
In the extrusion step, the heating temperature in the extrusion treatment process is 250 to 320 ℃, and the pressure in the extrusion treatment process is 0.15 to 0.18Mpa, so that the soybean hull is obtained.
Optionally, the emulsifying step is to perform emulsifying treatment on the extruded bean hull.
In the emulsification step, the soybean hull is continuously heated in the emulsification treatment process, and the heating temperature is 92-95 ℃.
Optionally, in the drying step, the emulsified bean hull is dried.
In the drying step, the drying temperature is 35 to 70 degrees.
In the drying step, the step of shaping and cutting is further included, and the step of shaping and cutting is performed before the step of drying the bean kernel peel.
In the invention, the solid-state soybean treatment step and the semi-solid-state soybean treatment step are matched, and the production emission is less, the energy consumption is lower and the yield is higher in the processing link. In the emulsifying step, the bean peel is not contacted with the air, bacteria and microorganisms in the air cannot grow on the dried beancurd sticks, the oxidation is avoided, potential food safety hazards do not exist, and the bean peel is easy to store.
Drawings
Fig. 1 is a schematic view of a process flow for making dried beancurd sticks provided by the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described in detail with reference to the accompanying drawings and examples. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. The following examples are intended to illustrate the invention, but not to limit it. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention, are within the scope of the invention. Unless otherwise indicated, all technical means and related devices or equipment used in the examples are conventional means well known to those skilled in the art.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. The terms "connected" and "coupled" are used broadly and may include, for example, a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
In an embodiment provided by the invention, as shown in fig. 1, a manufacturing process of dried beancurd sticks comprises the following steps:
a soybean solid treatment step and a soybean semi-solid step;
the soybean solid processing step comprises a soybean frying step, a soybean peeling step and an extrusion degreasing step;
the step of semi-solid state of the soybeans comprises the steps of fine grinding, stirring, extruding, emulsifying and drying.
In the embodiment, the solid-state soybean treatment step and the semi-solid-state soybean treatment step are matched, so that the production emission is low, the energy consumption is low, and the yield is high in the processing link. In the emulsifying step, the bean peel is not contacted with the air, bacteria and microorganisms in the air cannot grow on the dried beancurd sticks, the oxidation is avoided, potential food safety hazards do not exist, and the bean peel is easy to store.
In another embodiment of the present invention, in the step of frying soybeans, soybeans with a water content of 14% are fried with open fire at a temperature of 75 to 85 ℃ for 20 to 30 minutes.
The step of frying with open fire also comprises a step of cooling, wherein the step of cooling is to cool the fried soybeans to 58-63 ℃.
In this embodiment, the frying process is carried out by the frying machine with open fire. Before frying, the soybeans are subjected to impurity removal treatment. The frying temperature is 75-85 deg.C, so as to prevent soybean from being fried and burnt, effectively inactivate lipoxygenase in soybean, and destroy harmful substances such as trypsin inhibitor and hemagglutinin.
In another embodiment of the present invention, the soybean dehulling step is to dehulle and de-navel the parched soybeans.
In the peeling step, when the peeling cleanliness of the soybeans is more than 96%, the peeling treatment is continued for 3 to 7 minutes to obtain the soybean kernels.
In the embodiment, the fried soybeans are conveyed into a huller to be hulled, and the soybeans are mechanically kneaded in the hulling process, so that the skins and the hilum of the soybeans are removed, the quality of the soybeans is purified, and the beany flavor is removed.
After the soybean is peeled, the soybean can be polished to further remove microorganisms and bacteria on the surface of part of soybeans. The soybean polishing process adopts a polishing machine for processing.
In another embodiment of the present invention, the extruding and defatting step is to heat the bean kernels and then perform extruding and defatting treatment.
In the step of extruding and degreasing, the bean kernels are heated, drinking water is added to be stirred with the bean kernels, and extrusion treatment is carried out when the temperature of the bean kernels reaches 78-82 ℃, so that the bean kernel cakes are obtained.
The bean kernel is heated at 90-100 deg.c for 15-20 min.
The ratio of the added drinking water to the bean kernels is 2-3: 100, the water content of the heated bean is 12 to 15 percent, and the oil content of the bean cake is 8 to 13 percent.
In the embodiment, the peeled soybeans are conveyed into the extruder to be extruded, and when the temperature of the soybean kernels reaches 78-82 ℃, the soybeans are easily extruded on one hand, and the electric quantity of the extruder is saved on the other hand. In the extrusion degreasing step, an extruder is used for extrusion treatment.
The extrusion test data is tabulated below:
through the extrusion test data table, it can be known that: the ratio of drinking water to bean kernel is 2-3: 100, when the temperature of the bean kernels reaches 78-82 ℃, the extrusion effect of the bean kernels is not blocked or cut off, and the extrusion power consumption is lower than 1 kW.h; when the ratio of drinking water to the bean kernels is lower than 2: 100, when the temperature of the bean kernels is lower than 78 ℃, the extrusion effect begins to be blocked and/or cut off; when the ratio of drinking water to the bean kernels is higher than 3: when the temperature of the bean kernels is higher than 82 ℃, the extrusion power consumption is obviously increased and is higher than 1 kW.h.
The temperature for heating the bean kernel is 90-100 deg.C, and the heating time is 15-20 min, and the heating temperature and the heating time can prevent the soybean from cracking due to temperature rise.
The ratio of the added drinking water to the bean kernels is 2-3: 100, the water content of the heated bean is 12-15%, the oil content of the bean cake is 8-13%, and the proportion, the water content and the oil content further facilitate the extrusion of the soybeans and the smooth operation of the subsequent working steps.
In another embodiment of the present invention, in the step of squeezing and defatting, the heating container loaded with the bean kernel heats the bean kernel by heat generated by the heat transfer oil or steam.
In this embodiment, the heating container is semi-closed, so that the hot air in the container can be evacuated and discharged in time, and the water content of the soybeans and the oil content of the bean kernel cakes can be maintained.
In another embodiment of the present invention, the fine grinding step is to perform a fine grinding process on the extruded and defatted soybean cake.
In the fine grinding step, the bean kernel cake is subjected to fine grinding treatment to obtain bean kernel powder, and the mesh number of the bean kernel powder is 180-200 meshes.
Before fine grinding treatment is carried out on the bean kernel cakes, cooling treatment is carried out.
And in the cooling process, the temperature of the bean kernel cake is reduced to 9-12 ℃.
In this embodiment, the mesh number of the bean kernel powder is 180-200 meshes, which is beneficial to adding water into the bean kernel powder for stirring, so that the bean kernel powder is not easy to agglomerate in the stirring process, and the cortex of the bean kernel produced by the bean kernel powder with the mesh number is finer. In this embodiment, the temperature of the bean cake is reduced to 9 to 12 degrees, so that the hardness of the bean cake can be further maintained, and the fine grinding is facilitated. In the refining step, refining is performed using a refiner.
In another embodiment of the present invention, as shown in fig. 1, the stirring step is to stir the bean kernel powder and the drinking water after the refining step.
The ratio of the soybean kernel powder to the drinking water is 2: 1.
in the stirring step, edible salt is also added, and the ratio of drinking water to edible salt is 50: 0.8.
in this example, the stirring step was performed by a stirrer. The ratio of the soybean kernel powder to the drinking water is 2: 1, the proportion is easy to stir, so that the stirrer can save more energy; on the other hand, after stirring at this ratio, the extrusion treatment is more convenient.
In another embodiment of the present invention, the extruding step is to extrude the stirred bean kernel powder.
In the extrusion step, the heating temperature in the extrusion treatment process is 250-320 ℃, and the pressure in the extrusion treatment process is 0.15-0.18 Mpa, so that the soybean hull is obtained.
In the embodiment, the extrusion step is carried out by an extruder, and the discharge port of the extruder is cooled by water so as to maintain the temperature of the discharge port between 86 and 93 ℃.
In another embodiment of the present invention, the emulsifying step is to emulsify the extruded bean curd skin.
In the emulsification step, the bean hull is continuously heated in the emulsification treatment process, and the heating temperature is 92-95 ℃.
In this embodiment, the emulsification step is performed in the emulsification tank, and the water in the emulsification tank is heated at a constant temperature. The bean kernel skin is continuously heated in water, the heating temperature is 92-95 ℃, the water in the temperature range is not boiled, and the steaming of water can be reduced.
In the emulsification step, the internal structure of the bean kernel skin is not damaged, nutrients and collagen are intact, so that the bean kernel skin has toughness, and the emulsification process is carried out in water in an emulsification tank, so that the contact of the bean kernel skin with bacteria and microorganisms in the air is avoided.
In another embodiment of the present invention, as shown in fig. 1, the drying step is to dry the emulsified bean curd skin.
In the drying step, the drying temperature is 35 to 70 degrees.
In the drying step, the step of shaping and cutting is also included, and the step of shaping and cutting is carried out before the bean kernel skin is dried.
In this embodiment, the dried bean curd sheet becomes a dried bean curd sheet, and is convenient to store. The drying temperature is 35-70 ℃, so that the dried beancurd sticks have better taste, and the soaking time of the dried beancurd sticks with water before eating can be reduced.
And packaging the dried bean curd sticks.
The manufacturing process of the invention is to carry out solid treatment step and semi-solid step on the soybeans, avoids grinding and boiling the soybeans, and is more suitable for food manufacturers to carry out industrialized batch production.
Finally, it should be noted that: the above examples are only for illustrating the technical solutions of the present invention, and are not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments. Those of ordinary skill in the art will understand that: it is to be understood that modifications may be made to the above-described arrangements in the embodiments or equivalents may be substituted for some of the features of the embodiments without departing from the spirit of the present invention.
Claims (10)
1. A manufacturing process of dried beancurd sticks is characterized by comprising the following steps:
a soybean solid treatment step and a soybean semi-solid step;
the soybean solid processing step comprises a soybean frying step, a soybean peeling step and an extrusion degreasing step;
the semi-solid soybean step comprises the steps of fine grinding, stirring, extruding, emulsifying and drying.
2. The manufacturing process of the dried beancurd stick as claimed in claim 1, wherein in the step of frying the soybeans, the soybeans with the water content of 14% are fried with open fire, the frying temperature is 75-85 ℃, and the frying time is 20-30 minutes.
3. The manufacturing process of dried beancurd stick according to claim 1,
the soybean peeling step is to peel and remove umbilicus of the fried soybean;
and in the peeling step, when the peeling cleanliness of the soybeans is more than 96%, continuously peeling for 3 to 7 minutes to obtain the bean kernels.
4. The manufacturing process of dried beancurd stick according to claim 1,
the step of extrusion degreasing is to heat the bean kernels and then carry out extrusion degreasing treatment;
in the step of extruding and degreasing, heating the bean kernels, adding drinking water and stirring the mixture with the bean kernels, and extruding the mixture when the temperature of the bean kernels reaches 78-82 ℃ to obtain bean kernel cakes;
the bean kernels are heated at the temperature of 90-100 ℃ for 15-20 minutes;
the ratio of the added drinking water to the bean kernels is 2-3: 100, the water content of the heated bean is 12 to 15 percent, and the oil content of the bean cake is 8 to 13 percent.
5. The manufacturing process of dried beancurd sticks according to claim 4, wherein in the step of extruding and degreasing, the heating container loaded with the bean kernels heats the bean kernels by heat generated by heat transfer oil or steam.
6. The manufacturing process of dried beancurd stick according to claim 1,
the fine grinding step is to perform fine grinding treatment on the extruded and degreased bean kernel cakes;
in the fine grinding step, fine grinding is carried out on the bean kernel cake to obtain bean kernel powder, and the mesh number of the bean kernel powder is 180-200 meshes;
before fine grinding treatment is carried out on the bean kernel cake, cooling treatment is carried out;
and in the cooling treatment process, the temperature of the bean kernel cake is reduced to 9-12 ℃.
7. The manufacturing process of dried beancurd stick according to claim 1,
the stirring step is to stir the bean kernel powder and the drinking water which are treated in the fine grinding step;
the ratio of the soybean kernel powder to the drinking water is 2: 1;
in the stirring step, edible salt is also added, and the ratio of drinking water to edible salt is 50: 0.8.
8. the manufacturing process of dried beancurd stick according to claim 1,
the extrusion step is to extrude the stirred bean kernel powder;
in the extrusion step, the heating temperature in the extrusion treatment process is 250 to 320 ℃, and the pressure in the extrusion treatment process is 0.15 to 0.18Mpa, so that the soybean hull is obtained.
9. The manufacturing process of dried beancurd stick according to claim 1,
the emulsification step is to emulsify the extruded bean hull;
in the emulsification step, the soybean hull is continuously heated in the emulsification treatment process, and the heating temperature is 92-95 ℃.
10. The manufacturing process of dried beancurd stick according to claim 1,
the drying step is to dry the emulsified bean hull;
in the drying step, the drying temperature is 35 to 70 ℃;
in the drying step, the step of shaping and cutting is further included, and the step of shaping and cutting is performed before the step of drying the bean kernel peel.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010330924.3A CN111387297A (en) | 2020-04-24 | 2020-04-24 | Making process of dried bean milk cream rolls |
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| CN202010330924.3A CN111387297A (en) | 2020-04-24 | 2020-04-24 | Making process of dried bean milk cream rolls |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053701A (en) * | 2011-10-24 | 2013-04-24 | 丁林珍 | Marinated dried bean curd |
| CN104605276A (en) * | 2015-02-03 | 2015-05-13 | 五大连池风景区铭膳豆制品有限公司 | Method for making bean kernel skin and method for making bean kernel dried meat floss |
| CN106689396A (en) * | 2015-11-15 | 2017-05-24 | 安阳市双强豆制品有限公司 | Making method of instant bean curd sticks |
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2020
- 2020-04-24 CN CN202010330924.3A patent/CN111387297A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053701A (en) * | 2011-10-24 | 2013-04-24 | 丁林珍 | Marinated dried bean curd |
| CN104605276A (en) * | 2015-02-03 | 2015-05-13 | 五大连池风景区铭膳豆制品有限公司 | Method for making bean kernel skin and method for making bean kernel dried meat floss |
| CN106689396A (en) * | 2015-11-15 | 2017-05-24 | 安阳市双强豆制品有限公司 | Making method of instant bean curd sticks |
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Application publication date: 20200710 |