CN115137043A - Bean curd making method - Google Patents
Bean curd making method Download PDFInfo
- Publication number
- CN115137043A CN115137043A CN202210877829.4A CN202210877829A CN115137043A CN 115137043 A CN115137043 A CN 115137043A CN 202210877829 A CN202210877829 A CN 202210877829A CN 115137043 A CN115137043 A CN 115137043A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- cattail
- bag
- soybean milk
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000233948 Typha Species 0.000 claims abstract description 45
- 244000068988 Glycine max Species 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 238000003825 pressing Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 230000001112 coagulating effect Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 239000000701 coagulant Substances 0.000 claims description 12
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 4
- 229960003681 gluconolactone Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 19
- 229910001629 magnesium chloride Inorganic materials 0.000 abstract description 14
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000076686 Queensland pidgeon grass Species 0.000 description 2
- 235000003232 Setaria pumila ssp. pallide fusca Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000002969 artificial stone Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- -1 magnesium chloride Chemical compound 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a food technology, in particular to a bean curd making method. Soaking soybean, pulverizing, filtering, decocting to obtain soybean milk, adding coagulator into the soybean milk, coagulating, and pressing in herba Typhae bag to obtain bean curd. The coagulated bean curd is added into the cattail bag, when the bean curd is pressed into the bean curd by external force, the cattail is softened by the external force at the moment, the cattail body absorbs moisture in the bean curd, when the temperature of the bean curd is reduced to below 80 ℃, the bean curd can absorb the moisture of the cattail body, the moisture enters the bean curd, the cattail can absorb magnesium chloride in the bean curd, the magnesium chloride in the bean curd can be lost, and at the moment, the bean curd contains the magnesium chloride which also has the softened water of the cattail, so that the bean curd and the cattail are perfectly combined, the nutritional value of the bean curd is improved, the bean curd has great benefits for a human body, the taste is more delicate, the taste is more delicious, and the normal juice and original taste are achieved.
Description
Technical Field
The invention relates to a food technology, in particular to a bean curd making method.
Background
The bean curd is produced through soaking soybean to soften soybean, grinding the soaked soybean into milk, filtering to separate bean dregs to obtain soybean milk, steaming the soybean milk, adding coagulant, etc. to gelatinize soybean protein and form bean curd.
Common coagulants for coagulating bean curd include brine (magnesium chloride), gypsum, gluconolactone, etc.; the bean curd made of different coagulants has different tastes, the bean curd made of brine is most popular with people, but the excessive intake of magnesium is harmful to human bodies, and the requirements of taste and health are difficult to meet simultaneously.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the bean curd preparation method, which reduces the content of magnesium in the marinated bean curd and ensures the taste of the bean curd.
The technical scheme adopted by the invention is as follows: a method for preparing bean curd comprises soaking semen glycines, pulverizing, filtering, decocting to obtain soybean milk, adding coagulator into the soybean milk, coagulating, and pressing into herba Typhae bag to obtain bean curd.
Furthermore, the cattail bag is woven from cattail, the cattail is aired, rolled into strips, woven into a cylinder shape, and cleaned and sterilized for later use.
Furthermore, the opening at the upper end of the cattail bag, the ratio of the diameter of the opening at the upper end of the cattail bag, the diameter of the bottom and the height of the cattail bag is 95.
Further, 17.5kg of soybeans are added with clear water with the weight 4.4-5.5 times of that of the soybeans for soaking, then the soybeans are crushed, filtered and boiled to obtain soybean milk, 3.1-3.5kg of coagulator is added into the soybean milk, and the soybean milk is placed into a cattail bag for pressing after coagulation to obtain the bean curd.
Further, gradually adding a coagulant into the soybean milk within 4-5 minutes when the soybean milk is cooled to 75-85 ℃, uniformly stirring, and standing for 10-15 minutes;
solidifying, placing into herba Typhae bag, and pressing at 50-80 deg.C under 0.4 Mpa.
Further, the coagulant is composed of the following components: 450-550g of anhydrous magnesium chloride, 100-180g of glucose, 0.24-0.31g of gluconolactone and 1300-1650g of water.
Further, the boiling temperature of the soybean milk is 100 ℃.
Furthermore, the bean curd in the cattail bag is pressed by the straw bag.
THE ADVANTAGES OF THE PRESENT INVENTION
The invention has cattail bag pressed bean curd, the solidified bean curd is added into the cattail bag, when the bean curd is pressed into the molded bean curd by external force, the cattail is softened through the temperature at this time, the cattail body absorbs the moisture in the bean curd, when the temperature of the bean curd is reduced to be below 80 ℃, the bean curd can absorb the moisture of the cattail body, the moisture enters the bean curd, the cattail simultaneously absorbs the magnesium chloride component in the bean curd, the magnesium chloride component in the bean curd can be lost, at this time, the magnesium chloride component in the bean curd also has the moisture of the softened cattail, so the bean curd and the cattail are perfectly combined, the nutritional value of the bean curd is improved, the bean curd has great benefits to a human body, the taste is more delicate, the taste is more delicious, and the original taste and flavor is achieved. The bean curd has better taste and lower magnesium content than common brine due to the adoption of the coagulant formula.
Detailed Description
To make the objects, technical solutions and advantages of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention are described below clearly, and it is obvious that the described embodiments are some embodiments of the present invention, not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1: preparation of cattail bag
The cattail is a plant growing in the fresh water, has good medicinal value, is manually salvaged from the water when growing to a certain length, is naturally dried, is rolled into a strip shape by an artificial stone roller, is manually woven into a cylindrical shape to form the cattail bag, is compactly woven, has the specifications of 95cm at the upper opening, 85cm at the lower opening and 55cm at the height, is larger than the bottom opening, is cleaned by clear water, is well cleaned by a high-temperature disinfection program, can be used as a pressing container of bean curd, can reduce a plurality of bean curd manufacturing and forming processes, and is more convenient and fast.
Example 2: brine optimization
The brine bean curd, namely the bean curd is prepared by brine, namely magnesium chloride, and also contains a small amount of magnesium sulfate and sodium chloride, and a better brine formula is prepared by long-time production, processing, operation and practice,
3 brine recipes with different contents are given in the recipes 1-3, the recipe 1 which is selected for eating a tender food, the recipe 3 which is selected for eating a tender food and the recipe 2 which is selected for trading are preferred, but the actual taste is not different.
Thus, the proportions of formulation 2 were actually used, namely 500g of halogen tablet (anhydrous magnesium chloride), 140g of glucose, 0.27g of gluconolactone, 1500g of clear water; when making bean curd, a pack of bean curd is made from 17.5kg of dried soybean, and 3.3kg of bittern is added for coagulation.
Example 3: bean curd making process
17.5kg of soybeans are soaked in clear water with the weight 5 times (87.5 kg) of that of the soybeans to be softened, then the soybeans are crushed to about 200 meshes, bean dregs are filtered out, the soybean milk is boiled at 100 ℃ to obtain soybean milk, 3.3kg of the coagulant in the formula 2 in the embodiment 2 is gradually added within 4-5 minutes when the soybean milk is cooled to about 80 ℃, the coagulant needs to be continuously stirred in the adding process, then the soybean milk is kept stand for 10-15 minutes to be coagulated, and then the soybean milk is placed in a cattail bag to be pressed to obtain the bean curd.
In the embodiment, 4 different coagulation times are selected to be 10 min, 13 min, 15 min and 18min respectively; compared with the coagulation effect, the soybean milk is fully coagulated within 10-15 minutes, and the temperature is reduced to about 80 ℃, so that the soybean milk is suitable for pressing; and about 18 minutes, the bean curd formed subsequently is not very tough because the bean curd is not pressed in time after solidification.
The bean curd is placed into a cattail bag for pressing after solidification, the grass bag is adopted for pressing, the pressing is more convenient, the temperature of the bean curd is reduced along with the ambient temperature in the pressing process, the temperature can be gradually reduced to 50-80 ℃ according to regional differences, the temperature is lower in northern regions in winter, the indoor temperature needs to be ensured, and the influence of too low temperature on the taste of the bean curd is avoided.
The pressing of the cattail bag and the marinated bean curd is also very exquisite, the weight pressure is not too heavy or too light in the pressing process, the pressing pressure is 0.4Mpa, the weight pressure is controlled to be between 55kg and 60kg, and the pressing time of one bag of bean curd is 17 min; after a straw bag of bean curd is pressed and formed, the weight of the bag of bean curd is about 50kg after the pressing is finished;
in the embodiment, 4 different pressing times are selected to be 15 min, 17min, 20min and 23min respectively; compared with the taste of the bean curd after compression molding, the bean curd after 15 minutes is slightly poor in chewiness, the taste and flavor of the bean curd after 17 and 20 minutes are optimal, the taste of the bean curd after 23 minutes is poor, and the bean flavor is reduced; the following conclusions were made:
therefore, the pressing time of the one-pack bean curd is not too long or too short; the quality of the bean curd can be directly influenced by controlling the time for pressing, the time is too low, the water partial pressure of the bean curd cannot be removed, the chewiness of the bean curd can be influenced, the taste of the bean curd can be directly influenced after the time is exceeded, and the bean fragrance of the bean curd is reduced.
Comparative example 1:
3.3kg of coagulant in the formula 2 in the example 3, 15 minutes of coagulation time and 17 minutes of pressing time are compared, the bean curd pressed by the cattail grass bag has tender mouthfeel compared with the bean curd obtained by a common pressing method, and the magnesium content in the water discharged by the cattail grass bag is far higher than that discharged by the common pressing by detecting the water discharged by the pressing.
And (4) analyzing results:
in the pressing process, the cattail can reduce the content of magnesium chloride in the bean curd, the magnesium chloride is used as a coagulator of the soybean milk, and is coagulated into the bean curd by the magnesium chloride at the temperature of about 80 ℃ of the soybean milk, and the temperature and the water content of the bean curd are the maximum at this time; meanwhile, the solidified bean curd is added into the cattail bag, when the bean curd is pressed into the bean curd by external force, the cattail is softened through the temperature, the cattail body absorbs moisture in the bean curd, when the temperature of the bean curd is reduced to be below 80 ℃, the bean curd can absorb the water of the cattail body, the moisture enters the bean curd, the cattail can absorb magnesium chloride in the bean curd, the magnesium chloride in the bean curd can be lost, and at the moment, the bean curd contains magnesium chloride which also has the softened water of the cattail, so that the bean curd and the cattail are perfectly combined, the nutritional value of the bean curd is improved, the bean curd has great benefits for a human body, the taste is more delicate, the taste is more delicious, and the cattail is original in taste and flavor.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A bean curd making method is characterized by comprising the following steps: soaking soybean, pulverizing, filtering, decocting to obtain soybean milk, adding coagulator into the soybean milk, coagulating, and pressing in herba Typhae bag to obtain bean curd.
2. A method for preparing bean curd according to claim 1, wherein: the cattail bag is woven by cattail, and the cattail is rolled into strips after being dried, then is woven into a cylinder shape, and is cleaned and disinfected for later use.
3. The method for preparing tofu according to claim 2, characterized in that: the upper end of the cattail bag is provided with an opening, and the ratio of the diameter of the opening at the upper end of the cattail bag to the diameter and the height of the bottom of the cattail bag is 95.
4. A method for preparing bean curd according to claim 1, wherein: soaking 17.5kg of soybean in clear water 4.4-5.5 times of soybean in weight to soften the soybean, pulverizing, filtering, decocting to obtain soybean milk, adding 3.1-3.5kg of coagulant into the soybean milk, coagulating, and pressing into herba Typhae bag to obtain bean curd.
5. A method for making tofu according to claim 4, wherein: gradually adding a coagulant into the soybean milk within 4-5 minutes when the soybean milk is cooled to 75-85 ℃, uniformly stirring, and standing for 10-15 minutes;
solidifying, pressing in a bag at 50-80 deg.C under 0.4 Mpa.
6. A method of making tofu according to any one of claims 1, 4, and 5, wherein the method comprises the steps of: the coagulant consists of the following components:
450-550g of anhydrous magnesium chloride, 100-180g of glucose, 0.24-0.31g of gluconolactone and 1300-1650g of water.
7. A method for preparing bean curd according to claim 1, wherein: the boiling temperature of the soybean milk is 100 ℃.
8. A method for preparing bean curd according to claim 1, wherein: the bean curd in the cattail bag is pressed by the straw bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210877829.4A CN115137043A (en) | 2022-07-25 | 2022-07-25 | Bean curd making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210877829.4A CN115137043A (en) | 2022-07-25 | 2022-07-25 | Bean curd making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115137043A true CN115137043A (en) | 2022-10-04 |
Family
ID=83413745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210877829.4A Pending CN115137043A (en) | 2022-07-25 | 2022-07-25 | Bean curd making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN115137043A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685963A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural tofu food |
| JP2007274962A (en) * | 2006-04-06 | 2007-10-25 | Ryoen:Kk | Method for producing bittern used for producing bean curd |
| CN103621663A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd and preparation method thereof |
| CN103891914A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Novel marinated Tofu coagulating agent and self-coagulated marinated Tofu production method |
| CN105707281A (en) * | 2016-03-09 | 2016-06-29 | 包宇青 | Bean curd composite coagulation agent and preparation method and application thereof |
| CN105815457A (en) * | 2016-03-24 | 2016-08-03 | 镇远乐豆坊食品有限公司 | Preparation method of bean curds |
-
2022
- 2022-07-25 CN CN202210877829.4A patent/CN115137043A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685963A (en) * | 2005-06-07 | 2005-10-26 | 太原理工大学 | Manufacturing method of pure natural tofu food |
| JP2007274962A (en) * | 2006-04-06 | 2007-10-25 | Ryoen:Kk | Method for producing bittern used for producing bean curd |
| CN103621663A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd and preparation method thereof |
| CN103891914A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Novel marinated Tofu coagulating agent and self-coagulated marinated Tofu production method |
| CN105707281A (en) * | 2016-03-09 | 2016-06-29 | 包宇青 | Bean curd composite coagulation agent and preparation method and application thereof |
| CN105815457A (en) * | 2016-03-24 | 2016-08-03 | 镇远乐豆坊食品有限公司 | Preparation method of bean curds |
Non-Patent Citations (2)
| Title |
|---|
| 杨淑媛等: "《新编大豆食品》", 中国商业出版社 * |
| 混剪集中营: "农村这种野草长得像香肠，城里人拿它当宝，农民却不会多瞧一眼", vol. 1, pages 133 - 135, Retrieved from the Internet <URL:https://baijiahao.baidu.com/s?id=1612101638140263826&wfr=spider&for=pc> * |
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Application publication date: 20221004 |
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