CN113812571A - Multi-factor control method for bean curd stick production - Google Patents
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- 239000002002 slurry Substances 0.000 claims abstract description 124
- 238000012360 testing method Methods 0.000 claims abstract description 66
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- 238000002474 experimental method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D27/00—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00
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Abstract
The invention relates to the technical field of food production, in particular to a multi-factor control method for bean curd stick production. The multi-factor control method for bean curd stick production comprises the steps of selecting temperature, concentration, liquid level and PH value as influencing factors, conducting single-factor test and multi-factor orthogonal test research, collecting the temperature, the concentration, the liquid level and the PH value of slurry by using a data collection module, enabling the control module to work according to whether the collected and processed digital value is within a set range, enabling an upper computer monitoring module to achieve connection of a computer end and a single chip microcomputer system by converting USB to RS232, setting a communication value by using serial port communication to achieve data transmission, and achieving transmission of remote data. The multi-factor control method for bean curd stick production provided by the invention utilizes the upper computer to monitor the change value of each factor in real time, can realize real-time monitoring of the change value of each factor and remote data transmission, and carries out effective experiments by a single-factor control method and a multi-factor control method.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a multi-factor control method for bean curd stick production.
Background
In the existing bean curd stick production equipment, factors influencing bean curd stick production are various, including temperature, concentration, pH value, liquid level height of slurry and the like, but most of control systems in the existing bean curd stick production equipment are single-factor control systems, the change of the optimal value of process conditions caused by the interaction among the factors is not considered, the multi-factor automatic control of bean curd stick production cannot be realized, and the effective yield and quality of bean curd stick production cannot be guaranteed.
Therefore, there is a need to provide a new multi-factor control method for producing dried beancurd sticks to solve the above technical problems.
Disclosure of Invention
In order to solve the technical problem, the invention provides a multi-factor control method for bean curd stick production.
The multi-factor control method for bean curd stick production provided by the invention comprises the following steps:
s1: selecting the temperature, concentration, liquid level and pH value of the slurry as influencing factors and the yield and yield of the dried beancurd sticks as index values, and carrying out single-factor test and multi-factor orthogonal test research;
s2: the temperature, the concentration, the liquid level and the PH of the slurry are collected by using a data collection module, and then the collected analog quantity is subjected to signal processing and amplification by using each sensor, and is converted into digital quantity by using A/D (analog to digital) conversion, and then the digital quantity is transmitted to a single chip microcomputer module for processing;
s3: the digital signals acquired by the data acquisition module are received and processed, then the digital signals are displayed on the liquid crystal display module, and then the control module works according to whether the acquired and processed digital values are in a set range;
s4: the upper computer monitoring module realizes the connection between a computer end and a singlechip system through USB to RS232, and realizes the transmission of data by setting a communication value through serial port communication, thereby realizing the transmission of remote data;
s5: the numerical values of temperature, concentration, liquid level and PH are respectively controlled by a control response module, the factors are mainly controlled by electric heating, a fan, a flow control valve and a switch valve, and a low-voltage circuit is converted into a high-voltage circuit by connecting a single chip microcomputer and a relay so as to control an output driving circuit to enable an actuating mechanism to operate;
s6: recording the influence rule of the desizing liquid temperature, the size concentration, the size PH and the size liquid level on the yield of the dried beancurd sticks and the yield of the dried beancurd sticks through a single-factor test;
s7: and (3) performing a multi-factor orthogonal test, namely obtaining an orthogonal test index value through the test, and then performing range analysis and variance analysis on the multi-factor orthogonal test.
Preferably, the upper and lower limit values of the temperature of the slurry are set by controlling the temperature of the slurry mainly through a key module program, and the collected temperature value of the slurry and the set upper and lower limit values of the temperature of the slurry are subjected to corresponding contrastive analysis:
a1, if the temperature of the collected slurry exceeds a set upper limit value, driving a fan to work and reduce the temperature, so as to reduce the temperature of the slurry;
a2, if the temperature of the collected slurry is lower than a set lower limit value, driving an electric heater to work and raise the temperature, so as to improve the temperature of the slurry;
and A3, if the collected slurry temperature is in the set range, returning to monitor again, and finally realizing the control of the slurry temperature.
Preferably, the control of the concentration of the slurry mainly controls the opening and closing of the switch valve to change the concentration of the slurry in the conjunctival tank, and the collected concentration value of the slurry and the set concentration range value of the slurry are subjected to corresponding comparative analysis:
b1, if the concentration value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
and B2, returning to monitor again if the concentration value of the collected slurry is in the set range, and finally realizing the control of the concentration of the slurry.
Preferably, the control of the slurry liquid level mainly comprises the following steps of performing corresponding comparative analysis on the collected current liquid level value and the set liquid level value:
c1, if the liquid level does not meet the set range, triggering an alarm, and starting motor control;
and C2, if the liquid level meets the set range, acquiring and comparing the liquid level again, and finally realizing the control of the liquid level of the slurry.
Preferably, the control of the slurry pH mainly makes a corresponding comparison analysis on the collected slurry pH value and the set slurry pH range value:
d1, if the pH value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
d2, if the collected slurry pH value is in the set range, returning to monitor again, and finally realizing the control of the slurry pH.
Preferably, in the step S6, under the condition that the three test factors are controlled to give the parameters, the fourth factor test parameter is changed, a single factor test is performed, the influence of the single factor on the yield of the dried beancurd stick and the yield of the dried beancurd stick is explored, and the rule of the influence of each factor on the production of the dried beancurd stick and the single factor parameter range of the dried beancurd stick with good production are obtained through multiple single factor test result analyses.
Preferably, in step S7, a multi-factor orthogonal test level table is set according to the influence of a single factor on the production of the dried beancurd stick, an orthogonal test index value is obtained through a test, then range analysis and variance analysis are performed on the multi-factor orthogonal test, a response surface graph is established by using the obtained regression model equation, response surface analysis is performed, and finally verification of the regression model optimization test of the dried beancurd stick production is performed.
Compared with the related technology, the multi-factor control method for bean curd stick production provided by the invention has the following beneficial effects:
the invention provides a multi-factor control method for bean curd stick production, which utilizes an upper computer to monitor the change value of each factor in real time, can realize the real-time monitoring of the change value of each factor and the transmission of remote data, and carries out effective experiments by a single-factor control method and a multi-factor control method.
Drawings
FIG. 1 is a control schematic diagram of a multi-factor control method for bean curd stick production provided by the invention;
FIG. 2 is a schematic diagram of the overall configuration of the system of FIG. 1;
FIG. 3 is a flow chart of a main process for controlling the temperature of the slurry;
FIG. 4 is a flow chart of a main process for controlling the slurry concentration;
FIG. 5 is a flow chart of a main process for controlling the slurry level;
FIG. 6 is a flow chart of a main process for controlling pH of slurry;
FIG. 7 is a graph showing the effect of the temperature of the slurry on the production of dried beancurd sticks;
FIG. 8 is a graph showing the effect of the concentration of the slurry on the production of dried beancurd sticks;
FIG. 9 is a graph showing the effect of the slurry level on the production of dried beancurd sticks;
FIG. 10 is a graph showing the effect of pH of slurry on the production of dried beancurd sticks.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specific implementations of the present invention are described in detail below with reference to specific embodiments.
Referring to fig. 1 to 10, a multi-factor control method for producing dried beancurd sticks provided by an embodiment of the present invention includes the following steps:
s1: selecting the temperature, concentration, liquid level and pH value of the slurry as influencing factors and the yield and yield of the dried beancurd sticks as index values, and carrying out single-factor test and multi-factor orthogonal test research;
s2: the temperature, the concentration, the liquid level and the PH of the slurry are collected by using a data collection module, and then the collected analog quantity is subjected to signal processing and amplification by using each sensor, and is converted into digital quantity by using A/D (analog to digital) conversion, and then the digital quantity is transmitted to a single chip microcomputer module for processing;
s3: the digital signals acquired by the data acquisition module are received and processed, then the digital signals are displayed on the liquid crystal display module, and then the control module works according to whether the acquired and processed digital values are in a set range;
s4: the upper computer monitoring module realizes the connection between a computer end and a singlechip system through USB to RS232, and realizes the transmission of data by setting a communication value through serial port communication, thereby realizing the transmission of remote data;
s5: the numerical values of temperature, concentration, liquid level and PH are respectively controlled by a control response module, the factors are mainly controlled by electric heating, a fan, a flow control valve and a switch valve, and a low-voltage circuit is converted into a high-voltage circuit by connecting a single chip microcomputer and a relay so as to control an output driving circuit to enable an actuating mechanism to operate;
s6: recording the influence rule of the desizing liquid temperature, the size concentration, the size PH and the size liquid level on the yield of the dried beancurd sticks and the yield of the dried beancurd sticks through a single-factor test;
s7: and (3) performing a multi-factor orthogonal test, namely obtaining an orthogonal test index value through the test, and then performing range analysis and variance analysis on the multi-factor orthogonal test.
The core of the control system is an STC12C5A60S single chip microcomputer, the single chip microcomputer is a sensor connected with multiple factors, the sensor comprises a liquid level sensor, a temperature sensor, a concentration sensor and a pH value sensor, wherein the liquid level sensor selects HC-SR04 as liquid level acquisition of slurry, four total pins of HC-SR04 are input, output, grounding and power connection pins respectively, the temperature sensor selects DS18B20 as a temperature acquisition sensor, a single bus is connected with the single chip microcomputer to complete information bidirectional transmission and real-time feedback of slurry temperature information, the concentration sensor selects KF-102 as slurry concentration acquisition, the slurry concentration is acquired and transmitted to the single chip microcomputer in real time, and the pH value sensor selects a thunder magnetic E-201-C type pH composite electrode to perform real-time acquisition and bidirectional transmission with the single chip microcomputer.
Referring to fig. 3, the upper and lower limits of the slurry temperature are set mainly by a key module program for controlling the slurry temperature, then the DS18B20 temperature acquisition program is called to monitor and control the slurry temperature in the biofilm formation tank, the current real-time slurry temperature is displayed on the LCD12864 liquid crystal display screen, and the acquired slurry temperature value and the set upper and lower limits of the slurry temperature are subjected to corresponding comparative analysis:
a1, if the temperature of the collected slurry exceeds a set upper limit value, driving a fan to work and reduce the temperature, so as to reduce the temperature of the slurry;
a2, if the temperature of the collected slurry is lower than a set lower limit value, driving an electric heater to work and raise the temperature, so as to improve the temperature of the slurry;
and A3, if the collected slurry temperature is in the set range, returning to monitor again, and finally realizing the control of the slurry temperature.
Referring to fig. 4, the control of the slurry concentration mainly controls the opening and closing of the switching valve to change the concentration of the slurry in the conjunctival tank, invokes the key scanning subroutine to set the slurry concentration range value, invokes the slurry concentration acquisition subroutine, displays the current concentration value on the LCD12864 after the processing of the a/D conversion subroutine and the data processing subroutine, and makes a corresponding comparison analysis between the acquired slurry concentration value and the set slurry concentration range value:
b1, if the concentration value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
and B2, returning to monitor again if the concentration value of the collected slurry is in the set range, and finally realizing the control of the concentration of the slurry.
Referring to fig. 5, the control of the slurry level is mainly performed by starting the timing and a/D conversion module, setting upper and lower limit values of the slurry level by completing the start of the key module through the scanning key, displaying the analog quantity acquired by the ultrasonic level on the LCD12864 after a/D conversion process, and performing corresponding comparative analysis on the acquired current level value and the set level value:
c1, if the liquid level does not meet the set range, triggering an alarm, and starting motor control;
and C2, if the liquid level meets the set range, acquiring and comparing the liquid level again, and finally realizing the control of the liquid level of the slurry.
Referring to fig. 6, the control of PH of the slurry mainly controls the opening and closing of the on-off valve to change the PH of the slurry in the conjunctival tank; calling a key scanning subprogram to set the pH range value of the slurry, calling a slurry pH acquisition subprogram, displaying the current pH value on an LCD12864 after the treatment of an A/D conversion subprogram and a data processing subprogram, and performing corresponding contrastive analysis on the acquired slurry pH value and the set slurry pH range value:
d1, if the pH value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
d2, if the collected slurry pH value is in the set range, returning to monitor again, and finally realizing the control of the slurry pH.
In the present embodiment: in the step S6, under the condition that the three test factors are controlled to give parameters, the fourth test factor is changed to perform a single factor test, the influence of the single factor on the yield of the dried beancurd stick and the yield of the dried beancurd stick is explored, and the rule of the influence of each factor on the production of the dried beancurd stick and the single factor parameter range of the dried beancurd stick with good production are obtained through multiple single factor test result analyses, specifically:
detecting the influence of the temperature of the slurry on the production of the dried beancurd sticks, keeping other parameters unchanged during the test, and only changing the temperature of the slurry to perform a dried beancurd stick processing test, wherein the concentration of the slurry is preliminarily set to be 8%, the pH value of the slurry is 7, the liquid level of the slurry is 20mm, and the temperature of the slurry is respectively 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃ and 95 ℃ to perform a plurality of tests;
referring to fig. 7, it can be seen from the fitting graph of the experimental curve that, as the slurry temperature gradually increases, the yield of the dried beancurd sticks tends to increase first and then decrease, and reaches a higher value at about 85 ℃, and the yield of the dried beancurd sticks also tends to change similar to the yield of the dried beancurd sticks: when the temperature of the slurry is 84.3 ℃, the yield of the dried beancurd sticks reaches the maximum value of 221.6g/min, after the temperature of the slurry reaches 95 ℃, the color of the dried beancurd sticks gradually turns black due to overhigh temperature, the yield of the dried beancurd sticks and the yield of the dried beancurd sticks have obvious reduction tendency, because the Maillard reaction is generated inside the dried beancurd sticks due to overhigh temperature, and the comprehensive analysis slurry temperature shows better production performance of the dried beancurd sticks when being about 85 ℃.
Detecting the influence of the slurry concentration on the bean curd stick production, keeping other parameters unchanged during the test, selecting the slurry with the temperature of 80 ℃, the pH value of 7, the liquid level of 20mm and the slurry concentration of 7%, 7.5%, 8%, 8.5%, 9%, 9.5% and 10% respectively, and carrying out the test;
referring to fig. 8, it can be seen from the test results and the trend chart that the yield of dried beancurd sticks increases and decreases with the increase of the PH of the slurry, and the yield of dried beancurd sticks reaches a higher value when the PH reaches about 7.0. Meanwhile, the yield of the dried beancurd sticks shows a change trend similar to that of the dried beancurd sticks, when the pH value reaches 8.5, the yield of the dried beancurd sticks and the yield of the dried beancurd sticks are reduced most obviously, because soybean protein is dissociated into protein subunits at high pH value, molecules with negative charges repel each other, the probability of the interaction between the protein molecules is reduced, the membrane can not be formed, and the slurry shows better production performance of the dried beancurd sticks when the pH value is about 7.0 through comprehensive analysis.
Detecting the influence of the pH of the slurry on the bean curd stick production, and during the test, selecting the slurry with the temperature of 80 ℃, the slurry concentration of 8 percent and the slurry liquid level of 20mm, respectively taking 5.5, 6.0, 6.5, 7.0, 7.5, 8.0 and 8.5 of the pH of the slurry for the test, wherein the test process is the same as that of the previous test method, and each group of tests are repeated for three times to measure and take an average value;
referring to fig. 9, it can be seen from the test results and the trend graph that the yield of dried beancurd sticks is increased and then decreased with the increase of the PH of the slurry, when the PH reaches about 7.0, the yield of dried beancurd sticks reaches a higher value, and meanwhile, the yield of dried beancurd sticks also shows a variation trend similar to the yield of dried beancurd sticks, and when the PH reaches 8.5, the yield of dried beancurd sticks and the yield of dried beancurd sticks are decreased most obviously, because soybean protein is dissociated into protein subunits at a high PH, so that the molecules with negative charges repel each other, the probability of interaction between protein molecules is reduced, and no film can be formed, and when the PH of the slurry is about 7.0, a relatively good production performance of dried beancurd sticks is shown.
Detecting the influence of the liquid level of the serous fluid on the bean curd stick production, when in test, selecting the serous fluid with the temperature of 80 ℃, the serous fluid concentration of 8 percent and the pH of 7.0, and respectively selecting the serous fluid level of 15mm, 20mm, 25mm, 30mm, 35mm, 40mm and 45mm for test, wherein the test process is the same as that of the previous test method, and each group of test is repeated for three times to measure and take an average value;
referring to fig. 10, it can be seen from the test results and the trend chart that the production of the dried beancurd sticks is increased and then decreased along with the increase of the liquid level of the slurry, and when the liquid level of the slurry is 27.2mm, the yield of the dried beancurd sticks reaches the maximum value of 44.4%; at a slurry level of 27mm, the yield of dried beancurd sticks reached a maximum of 195.3 g/min. When the liquid level of the soybean milk reaches 45mm, the yield of the dried beancurd sticks and the yield of the dried beancurd sticks are reduced most obviously, mainly because the proportion of the soybean milk which cannot form a film finally is reduced along with the increase of the liquid level of the soybean milk, part of saccharides in the soybean milk are decomposed into reducing saccharides to generate Maillard reaction with amino acid in the soybean milk when the soybean milk is kept at a higher temperature for a long time, the yield and the yield of the dried beancurd sticks are reduced finally, and a better production performance of the dried beancurd sticks is presented when the liquid level of the soybean milk is about 27mm through comprehensive analysis.
In the embodiment of the present invention, referring to fig. 1 and 4, in step S7, a multi-factor orthogonal test horizontal table is set through the influence of a single factor on the production of the dried beancurd stick, an orthogonal test index value is obtained through a test, then range analysis and variance analysis are performed on the multi-factor orthogonal test, a response surface graph is established by using the obtained regression model equation, response surface analysis is performed, and finally verification of the regression model optimization test for the production of the dried beancurd stick is performed.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (7)
1. A multi-factor control method for bean curd stick production is characterized by comprising the following steps:
s1: selecting the temperature, concentration, liquid level and pH value of the slurry as influencing factors and the yield and yield of the dried beancurd sticks as index values, and carrying out single-factor test and multi-factor orthogonal test research;
s2: the temperature, the concentration, the liquid level and the PH of the slurry are collected by using a data collection module, and then the collected analog quantity is subjected to signal processing and amplification by using each sensor, and is converted into digital quantity by using A/D (analog to digital) conversion, and then the digital quantity is transmitted to a single chip microcomputer module for processing;
s3: the digital signals acquired by the data acquisition module are received and processed, then the digital signals are displayed on the liquid crystal display module, and then the control module works according to whether the acquired and processed digital values are in a set range;
s4: the upper computer monitoring module realizes the connection between a computer end and a singlechip system through USB to RS232, and realizes the transmission of data by setting a communication value through serial port communication, thereby realizing the transmission of remote data;
s5: the numerical values of temperature, concentration, liquid level and PH are respectively controlled by a control response module, the factors are mainly controlled by electric heating, a fan, a flow control valve and a switch valve, and a low-voltage circuit is converted into a high-voltage circuit by connecting a single chip microcomputer and a relay so as to control an output driving circuit to enable an actuating mechanism to operate;
s6: recording the influence rule of the desizing liquid temperature, the size concentration, the size PH and the size liquid level on the yield of the dried beancurd sticks and the yield of the dried beancurd sticks through a single-factor test;
s7: and (3) performing a multi-factor orthogonal test, namely obtaining an orthogonal test index value through the test, and then performing range analysis and variance analysis on the multi-factor orthogonal test.
2. The multi-factor control method for dried bean production according to claim 1, wherein the upper and lower limits of the temperature of the slurry are set mainly by a key module program for controlling the temperature of the slurry, and the collected temperature value of the slurry and the set upper and lower limits of the temperature of the slurry are subjected to corresponding comparative analysis:
a1, if the temperature of the collected slurry exceeds a set upper limit value, driving a fan to work and reduce the temperature, so as to reduce the temperature of the slurry;
a2, if the temperature of the collected slurry is lower than a set lower limit value, driving an electric heater to work and raise the temperature, so as to improve the temperature of the slurry;
and A3, if the collected slurry temperature is in the set range, returning to monitor again, and finally realizing the control of the slurry temperature.
3. The multi-factor control method for the production of dried beancurd sticks as claimed in claim 1, wherein the control of the concentration of the serous fluid mainly controls the opening and closing of the switch valve to change the concentration of the serous fluid in the conjunctival tank, and the collected concentration value of the serous fluid and the set concentration range value of the serous fluid are subjected to corresponding comparative analysis:
b1, if the concentration value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
and B2, returning to monitor again if the concentration value of the collected slurry is in the set range, and finally realizing the control of the concentration of the slurry.
4. A multi-factor control method for dried bean production according to claim 1, wherein the control of the slurry liquid level mainly comprises the following steps of performing corresponding comparative analysis on the collected current liquid level value and the set liquid level value:
c1, if the liquid level does not meet the set range, triggering an alarm, and starting motor control;
and C2, if the liquid level meets the set range, acquiring and comparing the liquid level again, and finally realizing the control of the liquid level of the slurry.
5. The multi-factor control method for bean curd stick production according to claim 1, wherein the control of the pH of the slurry mainly comprises the following steps of performing corresponding comparative analysis on the collected pH value of the slurry and the set pH range value of the slurry:
d1, if the pH value of the collected slurry does not meet the set range, triggering an alarm, and controlling the opening and closing of a water valve through a relay;
d2, if the collected slurry pH value is in the set range, returning to monitor again, and finally realizing the control of the slurry pH.
6. A multi-factor control method for bean curd stick production according to any one of claims 1-5, characterized in that, under the condition of controlling the three test factors to give parameters in step S6, the fourth factor test parameter is changed to carry out single-factor test, the influence of the single factor on the bean curd stick yield and the bean curd stick yield is explored, and the rule of the influence of each factor on the bean curd stick production and the single-factor parameter range of the bean curd stick production with better performance are obtained through multiple single-factor test result analysis.
7. The multi-factor control method for bean curd stick production according to claim 6, wherein in step S7, a multi-factor orthogonal test horizontal table is set through the influence of single factor on bean curd stick production, an orthogonal test index value is obtained through the test, then range analysis and variance analysis are performed on the multi-factor orthogonal test, a response surface graph is established by using the obtained regression model equation, response surface analysis is performed, and finally verification of regression model optimization test for bean curd stick production is performed.
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| CN1806670A (en) * | 2006-02-22 | 2006-07-26 | 中国农业大学 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
| US20120123609A1 (en) * | 2009-07-31 | 2012-05-17 | Tsann Kuen (Zhangzhou) Enterprise Co., Ltd | Power saving method for a temperature-controlled electrical heating food processing device |
| CN108634009A (en) * | 2018-07-18 | 2018-10-12 | 豆黄金食品有限公司 | A kind of production technology of no added fresh bean curd stick |
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| CN1806670A (en) * | 2006-02-22 | 2006-07-26 | 中国农业大学 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
| US20120123609A1 (en) * | 2009-07-31 | 2012-05-17 | Tsann Kuen (Zhangzhou) Enterprise Co., Ltd | Power saving method for a temperature-controlled electrical heating food processing device |
| CN108634009A (en) * | 2018-07-18 | 2018-10-12 | 豆黄金食品有限公司 | A kind of production technology of no added fresh bean curd stick |
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Application publication date: 20211221 |