CN115176968A - Production process of fresh wet soybean hulls - Google Patents
Production process of fresh wet soybean hulls Download PDFInfo
- Publication number
- CN115176968A CN115176968A CN202210739994.3A CN202210739994A CN115176968A CN 115176968 A CN115176968 A CN 115176968A CN 202210739994 A CN202210739994 A CN 202210739994A CN 115176968 A CN115176968 A CN 115176968A
- Authority
- CN
- China
- Prior art keywords
- antiseptic
- preservative
- soybean
- fresh
- beancurd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 title claims description 50
- 235000010469 Glycine max Nutrition 0.000 title claims description 50
- 239000003755 preservative agent Substances 0.000 claims abstract description 62
- 230000002335 preservative effect Effects 0.000 claims abstract description 62
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 50
- 235000013527 bean curd Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 18
- 239000000701 coagulant Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 3
- 230000000694 effects Effects 0.000 claims abstract 3
- 238000003860 storage Methods 0.000 claims description 27
- 230000007246 mechanism Effects 0.000 claims description 25
- 239000004744 fabric Substances 0.000 claims description 23
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 21
- 210000004080 milk Anatomy 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 16
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 230000000670 limiting effect Effects 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000008399 tap water Substances 0.000 claims description 7
- 235000020679 tap water Nutrition 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims description 4
- 235000010334 sodium propionate Nutrition 0.000 claims description 4
- 239000004324 sodium propionate Substances 0.000 claims description 4
- 229960003212 sodium propionate Drugs 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000013479 data entry Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000005187 foaming Methods 0.000 claims description 2
- 238000005267 amalgamation Methods 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000009826 distribution Methods 0.000 abstract description 2
- 230000012010 growth Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 1
- 230000001020 rhythmical effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 238000002156 mixing Methods 0.000 description 7
- 238000004891 communication Methods 0.000 description 6
- 230000033001 locomotion Effects 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000011707 mineral Substances 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000013055 pulp slurry Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3589—Apparatus for preserving using liquids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F31/00—Mixers with shaking, oscillating, or vibrating mechanisms
- B01F31/44—Mixers with shaking, oscillating, or vibrating mechanisms with stirrers performing an oscillatory, vibratory or shaking movement
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production process of fresh and wet bean curd skin, which comprises the steps of soaking beans, pulping, boiling the pulp, adding a preservative, curdling, squatting, watering, dehydrating, uncovering, cutting into blocks, carrying out ozone treatment, carrying out vacuum packaging and carrying out heat treatment; through adopting the coagulant complex, add the antiseptic, ozone treatment and heat treatment reduce initial bring the fungus volume, restrain the growth of microorganism during the goods shelves, reduce the surface that is aroused by the microorganism and become sticky, touch it and break into pieces promptly, produce the sour, the appearance of bad phenomenon such as rancid taste, realize the cooperation of fresh and wet skin of beancurd and quality guarantee fresh-keeping, can adapt to the fast rhythmic lifestyle of modern people, can satisfy people to the demand of nutritional health again, simultaneously when the antiseptic adds, the arc drive member through setting up drives antiseptic guide assembly and follow-up stirring subassembly along the orbit limit of activity restriction support in-process in antiseptic addition in step, realize the homodisperse of antiseptic miniscope and water, and then the even face of distribution when keeping puting.
Description
Technical Field
The invention relates to the technical field of bean curd skin processing, in particular to a production process of fresh wet bean curd skin.
Background
Fresh wet bean curd skin is also called dry bean curd, is the product of soybean protein gel, and is prepared through heating soybean milk to denature soybean protein, adding coagulant to form bean curd jelly and final crushing. As one of the bean product types, the fresh wet bean curd skin contains rich protein, the protein belongs to complete protein, not only contains 8 amino acids necessary for human body, but also has the proportion close to the needs of human body, and has higher nutritive value; meanwhile, the lecithin contained in the health-care food can reduce the cholesterol content in blood, reduce the occurrence of atherosclerosis, effectively prevent cardiovascular diseases and protect the heart; in addition, the rich mineral substances can supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is very beneficial to the bone growth of children and the old. However, due to the rich nutrient components and the complex processing and production process, the soybean hulls are easy to breed microorganisms, and have the hidden food safety hazards of short shelf life, diarrhea and the like, so that the quality and the sale of the soybean hulls are influenced, and the development of the soybean product industry is limited to a certain extent.
Disclosure of Invention
The invention mainly aims to provide a production process of fresh and wet soybean hulls.
In order to realize the purpose, the invention adopts the technical scheme that:
a process for preparing fresh and wet bean curd skin includes such steps as immersing bean in water, beating, boiling, adding antiseptic, adding jelly, pouring in water, dewatering, removing cloth, cutting, ozone treating, vacuum packing and heat treating.
The invention has the further improvement that the refreshment is to solidify the boiled soybean milk by adopting a compound of citric acid/lactic acid and magnesium chloride, the concentration of ozone treatment of a flow variable data entry module is 50%, the ventilation time is 1min, the standing time is 1min, the temperature of heat treatment is 90 ℃, and the time is 20min.
The invention has the further improvement that the raw materials of the fresh wet soybean hulls at least comprise: soybean, water, acid coagulant, salt coagulant and preservative; the raw materials comprise (by weight parts) semen glycines 1-1.5, water 10-15, citric acid or lactic acid 0.075-0.113, magnesium chloride 0.15-0.23, and sodium propionate 0.03-0.05.
The further improvement of the invention is that the preservative is added, in particular, the preservative is uniformly poured into the primary pulp at constant temperature along an arc-shaped path by pouring a treatment component.
The pouring processing component comprises an antiseptic storage mechanism, an arc-shaped driving component, a movable limiting support, an antiseptic guide component and a follow-up mixing component, wherein the antiseptic storage mechanism is arranged on a raw slurry barrel through an operation side frame, the antiseptic storage mechanism prestores an antiseptic and then performs point pouring through the antiseptic guide component, and the antiseptic guide component and the follow-up mixing component are synchronously driven by the arc-shaped driving component in the antiseptic adding process under the condition of being limited along the track of the movable limiting support, so that the antiseptic can be uniformly dispersed and poured in a small range.
The invention is further improved in that the arc-shaped driving member comprises a driving motor, a connecting shaft rod, a rotating connecting seat and a sliding roller, the driving motor is fixedly arranged on the outer wall of the preservative storage mechanism, one end of the connecting shaft rod is fixedly connected with the output end of the driving motor, the other end of the connecting shaft rod is hinged with the rotating connecting seat to rotate, and the sliding roller is fixed at the bottom of the rotating connecting seat and is positioned on the inner side of the movable limiting support.
The antiseptic feeding guide assembly comprises a middle-arranged box, an antiseptic feeding guide part and a linkage mounting bracket, wherein the antiseptic feeding guide part is fixedly connected with the connecting shaft rod through the linkage mounting bracket, the middle-arranged box is arranged at the bottom end of the antiseptic feeding guide part and is connected with the discharge end of the antiseptic feeding guide part, the discharge end of the antiseptic storage mechanism is fixedly connected with a communication conduit, the other end of the communication conduit is fixedly connected with the suction end of the antiseptic feeding guide part, and the bottom of the middle-arranged box is fixedly connected with a flow pipe head.
The invention is further improved in that the follow-up stirring assembly comprises a linkage clamping rod and an arc-shaped stirring disc fixed at the bottom end of the linkage clamping rod, and the linkage clamping rod is fixedly connected with the connecting shaft rod.
The invention is further improved in that an arc-shaped track groove is formed in the inner side of the movable limiting support, and the sliding roller is connected to the inner side of the arc-shaped track groove in a sliding mode.
The invention is further improved in that the production process of the fresh wet soybean hull comprises the following steps:
s1, soaking the dried beans in water added with tap water according to a ratio of 1;
s2, measuring 1;
s3, measuring 2000ml of soybean milk, putting the soybean milk into a milk pot, heating for 5min after slight boiling and foaming;
s4, taking out the soybean milk, adding the preservative, dissolving the preservative in about 50ml of water in advance, measuring 30ml of mixed coagulant by using a measuring cylinder, slowly adding the mixed coagulant into the soybean milk while stirring, stopping the brain-lighting when no turbid whey and small particle aggregates appear, and recording the reading;
s5, standing the weighed soybean milk in a water bath kettle at 85 ℃ for 30min, and then stirring the uncongealed beancurd by using a manual egg beater to obtain a fine state;
s6, boiling the beancurd skin cloth in advance, sterilizing, flatly spreading the beancurd skin cloth in a mold, and pouring the product after the beancurd jelly breaking onto the beancurd cloth by using a flat spoon (the amount of the two flat spoons), wherein one layer of the product after the beancurd jelly breaking is one layer of the beancurd cloth;
s7, standing for 5min, keeping the pressure parameters from low to high of 0.1MPa, 0.2MPa, 0.6MPa and 0.7MPa for 5min respectively, and paying attention to slow release according to the condition of a sample during first extrusion;
s8, dismantling the mold, removing the bean wrapping cloth while the bean wrapping cloth is hot, and trimming the white edges to obtain a fresh wet bean curd skin finished product.
Compared with the prior art, the invention adopts the coagulant compounding, the preservative is added, the ozone treatment and the heat treatment to reduce the initial bacteria carrying amount, inhibit the growth of microorganisms during the shelf life, reduce the phenomena of surface stickiness caused by the microorganisms, breakage when being touched, generation of sour taste, rancid taste and the like, and realize the synergistic quality-guaranteeing and freshness-keeping of the fresh and wet bean curd skin. Meanwhile, the standardization and the industrial production of the fresh and wet bean curd skin can adapt to the fast-paced life style of modern people and meet the requirements of people on nutrition and health.
Compared with the prior art, the preservative storage mechanism can be integrally installed at the position of an original pulp barrel for manufacturing through the operation side frame, the preservative is pre-stored through the preservative storage mechanism and then is poured through the preservative guide and delivery assembly in a point mode, the preservative guide and delivery assembly and the follow-up mixing assembly are synchronously driven by the arranged arc-shaped driving member in the preservative adding process under the limitation of the track of the movable limiting support, the preservative is uniformly dispersed and poured in a small range, the uniform distribution surface in the adding process is further kept, and the adding completion degree is improved.
Drawings
Fig. 1 is a structural composition diagram of a pouring treatment member in the production process of fresh and wet soybean hulls.
Fig. 2 is a front view of a pouring processing member in the production process of the fresh and wet soybean hulls.
Fig. 3 is a partial three-dimensional bottom view of the fresh wet soybean hull production process.
Fig. 4 is a partial three-dimensional top view of the fresh and wet soybean hull production process.
Fig. 5 is a schematic structural view of an arc-shaped driving member in a pouring processing member in the production process of fresh and wet soybean hulls.
In the figure: 1. a preservative storage mechanism; 11. operating the side frame; 12. a communicating conduit; 2. an arcuate drive member; 21. a drive motor; 22. connecting the shaft lever; 23. rotating the connecting seat; 24. a sliding roller; 3. a movable limiting support; 31. an arc-shaped track groove; 4. a preservative delivery assembly; 41. a middle box; 411. a flow-through tubing head; 42. a preservative delivery guide; 43. a linkage mounting bracket; 5. a follower blending component; 51. a clamping rod is linked; 52. an arc-shaped stirring disc.
Detailed Description
The present invention will be further described with reference to the following detailed description, wherein the drawings are for illustrative purposes only and are not intended to be limiting, wherein certain elements may be omitted, enlarged or reduced in size, and are not intended to represent the actual dimensions of the product, so as to better illustrate the detailed description of the invention.
Example 1
Referring to fig. 1-5, the method comprises soaking bean, pulping, boiling, adding antiseptic, adding jellied bean curd, steaming, dewatering, peeling, cutting, ozone treating, vacuum packaging, and heat treating.
The brain-lighting method specifically comprises the steps of coagulating boiled soybean milk by using a compound of citric acid/lactic acid and magnesium chloride, wherein the concentration of ozone treatment of a flow variable data entry module is 50%, the ventilation time is 1min, the standing time is 1min, the temperature of heat treatment is 90 ℃, and the time is 20min.
Wherein, the raw materials of the fresh wet soybean hull at least comprise: soybean, water, acid coagulant, salt coagulant and preservative; the raw materials comprise, by weight, 1-1.5 parts of soybean, 10-15 parts of water, 0.075-0.113 part of citric acid or lactic acid, 0.15-0.23 part of magnesium chloride and 0.03-0.05 part of sodium propionate.
Wherein, add the antiseptic specifically for through pouring the processing component with the antiseptic constant temperature and evenly pour in the magma along arc route down.
The pouring processing component comprises an antiseptic storage mechanism 1, an arc-shaped driving component 2, a movable limiting support 3, an antiseptic guide and delivery component 4 and a follow-up mixing component 5, the antiseptic storage mechanism 1 is installed on a raw slurry barrel through an operation side frame 11, the antiseptic storage mechanism 1 prestores an antiseptic and then the antiseptic guide and delivery component 4 is subjected to point pouring, and the antiseptic guide and delivery component 4 and the follow-up mixing component 5 are synchronously driven by the arc-shaped driving component 2 in the antiseptic adding process under the limitation of a track of the movable limiting support 3, so that the antiseptic can be uniformly dispersed and poured in a small range.
The arc-shaped driving member 2 comprises a driving motor 21, a connecting shaft rod 22, a rotating connecting seat 23 and a sliding roller 24, the driving motor 21 is fixedly arranged on the outer wall of the preservative storage mechanism 1, one end of the connecting shaft rod 22 is fixedly connected with the output end of the driving motor 21, the other end of the connecting shaft rod 22 is hinged with the rotating connecting seat 23 for rotation, and the sliding roller 24 is fixed at the bottom of the rotating connecting seat 23 and is positioned on the inner side of the movable limiting support 3; rotatory drive connecting axle rod 22 through driving motor 21 makes rotation connecting seat 23 realize the annular slip displacement along the movement restriction support 3 along connecting axle rod 22 under the motion, the restriction through the restriction of movement restriction support 3 makes sliding roller 24 receive the supporting role the time also improved sliding stability, simultaneously owing to be articulated rotation setting between connecting axle rod 22 and the rotation connecting seat 23, make sliding roller 24 realize along movement restriction support 3 that the slip in-process can not receive fixed restriction.
The preservative guide assembly 4 comprises a middle box 41, a preservative supply guide 42 and a linkage mounting bracket 43, the preservative supply guide 42 is fixedly connected with the connecting shaft rod 22 through the linkage mounting bracket 43, the middle box 41 is arranged at the bottom end of the preservative supply guide 42 and is connected with the discharge end of the preservative supply guide 42, the discharge end of the preservative storage mechanism 1 is fixedly connected with a communication conduit 12, the other end of the communication conduit 12 is fixedly connected with the suction end of the preservative supply guide 42, and the bottom of the middle box 41 is fixedly connected with a flow pipe head 411; after the preservative to be added is concentrated and placed into the preservative storage mechanism 1 for storage according to the proportion, the preservative supply guide 42 arranged at the top of the preservative storage mechanism 1 is pulled through the middle-placed box 41, the preservative stored in the preservative storage mechanism 1 is pulled through the communication pipe 12 and sprayed out to the surface of primary pulp through the flow pipe head 411 at the bottom of the middle-placed box 41, the uniform addition of the preservative is completed, and the uniform dispersion pouring treatment of a small range of the preservative is realized.
The follow-up stirring assembly 5 comprises a linkage clamping rod 51 and an arc-shaped stirring disc 52 fixed at the bottom end of the linkage clamping rod 51, and the linkage clamping rod 51 is fixedly connected with the connecting shaft rod 22; the linkage clamping rod 51 is fixedly installed with the rotary connecting seat 23, and then under the transmission action of the connecting shaft rod 22, the preservative is added through the middle box 41, and then the preservative is synchronously stirred and uniformly mixed in the primary pulp.
Wherein, the inner side of the movable limiting support 3 is provided with an arc-shaped track groove 31, and the sliding roller 24 is connected with the inner side of the arc-shaped track groove 31 in a sliding way; the provision of the arc-shaped rail groove 31 gives the sliding roller 24 a sliding space under the rotation with the connecting shaft 22, and also serves to restrict the sliding movement of the connecting shaft 22.
In this embodiment, the method includes the following steps: adding tap water according to the proportion of 1; weighing tap water with the weight ratio of 1.
Step two: taking out the soybean milk, adding a preservative, slowly adding the compound coagulant into the soybean milk, stirring while pouring, and stopping cooling when whey is not turbid and small particle aggregates appear; standing the prepared soybean milk in a water bath kettle at 85 deg.C for 30min, and mincing jellied bean curd with a manual egg beater to obtain fine state.
Step three: spreading bean skin cloth (boiled in boiling water for sterilization) in a mould, and spraying the product after the brain is broken on the bean bag cloth, wherein one layer of the product after the brain is broken is one layer of the bean bag cloth; standing for 5min, keeping pressure parameters from low to high of 0.1MPa, 0.2MPa, 0.6MPa and 0.7MPa for 5min, and slowly releasing force according to the condition of the sample during the first extrusion; and (4) dismantling the mold, removing the beancurd sheet cloth while the beancurd sheet cloth is hot, and trimming the white edges to obtain the fresh wet beancurd skin finished product.
Step four: continuously introducing gas containing 50% ozone concentration into the closed box for 1min, and placing testa Sojae Atricolor in the gas environment for 1min; vacuum packaging is carried out on the bean curd skin after the ozone treatment; and (3) performing 90 ℃ water bath heat sterilization on the vacuum-packaged product for 20min, and then immediately cooling to the normal temperature in a cold water bath.
When the preservative is added, firstly, a clamping cover arranged at the top end of the preservative storage mechanism 1 is opened, then the preservative with the required weight is poured into the preservative storage mechanism 1 through proportioning, and the operation side frame 11 is erected on the raw pulp barrel to complete the support of the preservative storage mechanism 1, at the moment, the preservative guide component 4 and the follow-up mixing component 5 are arranged in the raw pulp barrel, through opening the driving motor 21 and the preservative supply guide component 42, at the moment, the connecting shaft rod 22 connected with the driving motor 21 is driven to move circularly along the arc-shaped track groove 31 arranged on the movement limiting support 3 through the forward and reverse rotation of the output shaft end, at the moment, the linkage clamping rod 51 connected with the connecting shaft rod 22 and the middle-arranged box 41 arranged at the bottom of the connecting shaft rod 22 through the linkage mounting support 43 move synchronously along with the rotation of the connecting shaft rod 22, the preservative supply guide component 42 pumps the preservative in the preservative storage mechanism 1 through the communication conduit 12 and then sprays through the circulation pipe head 411 at the bottom of the middle-arranged box 41, as the annular surface, the distribution diffusion surface when the preservative is added, at the time, at the linkage clamping rod 51 moves along with the linkage position of the linkage clamping box 41, and the preservative is moved synchronously, the preservative at the position, the preservative is stirred, and the quality of the bean pulp slurry is ensured, and the preservative is stirred, and the preservative is quickly, and the quality of the bean pulp is stirred, and the bean curd lumps can be quickly, and the preservative can be quickly dissolved in the bean curd lumps 52, and the bean curd lumps can be quickly.
Example 2
In this example, the raw material of the soybean hull includes, by mass, 5 parts of soybean, 50 parts of water, 0.4 part of lactic acid, 0.8 part of magnesium chloride, and 0.15 part of sodium propionate.
The specific processing technology comprises the following steps:
the method comprises the following steps: adding tap water according to the proportion of 1; adding tap water of 1.
Step two: taking out the soybean milk, adding a preservative, slowly adding the compound coagulant into the soybean milk while stirring, and stopping the brain-lighting when whey is not turbid and small particle aggregates appear; standing in 85 deg.C water bath for 30min, and stirring with electric stirrer to obtain fine small pieces.
Step three: spreading bean skin cloth (boiled in water for sterilization) in a mould, and spraying the product after the brain breaking on the bean bag cloth, wherein one layer of the product after the brain breaking is covered by one layer of the bean bag cloth; standing for 5min, keeping the pressure parameters from low to high of 0.1MPa, 0.2MPa, 0.6MPa and 0.7MPa for 5min, and slowly releasing force according to the condition of a sample during first extrusion; and (4) dismantling the mold, removing the bean wrapping cloth while the bean wrapping cloth is hot, and trimming the white edges to obtain a fresh and wet bean curd skin finished product.
Step four: continuously introducing gas containing 50% ozone concentration into the closed box for 1min, and placing testa Sojae Atricolor in the gas environment for 1min; then carrying out vacuum packaging on the bean curd skin; and (3) performing 90 ℃ water bath heat sterilization on the vacuum-packaged product for 20min, and then immediately cooling to the normal temperature in a cold water bath.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A production process of fresh and wet bean curd skin is characterized by comprising the steps of soaking beans, pulping, boiling, adding a preservative, curdling, squatting, dehydrating, uncovering cloth, cutting into blocks, carrying out ozone treatment, carrying out vacuum packaging and carrying out heat treatment.
2. The process for producing fresh wet soybean hulls according to claim 1, wherein the process comprises the following steps: the brain-lighting method specifically comprises the steps of coagulating boiled soybean milk by using a compound of citric acid/lactic acid and magnesium chloride, setting the concentration of ozone treatment in a flow variable data entry module to be 50%, ventilating for 1min, standing for 1min, and setting the temperature of heat treatment to be 90 ℃ and the time to be 20min.
3. The process for producing fresh wet soybean hulls according to claim 1, wherein the raw materials of the fresh wet soybean hulls at least comprise: soybean, water, acid coagulant, salt coagulant and preservative; the raw materials comprise, by weight, 1-1.5 parts of soybean, 10-15 parts of water, 0.075-0.113 part of citric acid or lactic acid, 0.15-0.23 part of magnesium chloride and 0.03-0.05 part of sodium propionate.
4. The fresh and wet soybean hull production process according to claim 1, wherein the preservative is added by pouring a treatment member to uniformly pour the preservative into the raw slurry at a constant temperature along an arc-shaped path.
5. The process for producing fresh wet soybean hulls according to claim 1, wherein the process comprises the following steps: pour the processing component and include antiseptic storage mechanism (1), arc drive component (2), activity restriction support (3), antiseptic and lead and send subassembly (4) and follow-up amalgamation subassembly (5), antiseptic storage mechanism (1) is installed in former thick liquid bucket through operation side bearer (11), antiseptic storage mechanism (1) is with antiseptic pre-storage back warp antiseptic leads and send subassembly (4) point to water, and passes through arc drive component (2) adds the in-process in antiseptic and drives in step antiseptic lead send subassembly (4) with follow-up amalgamation subassembly (5) are followed under the orbit of activity restriction support (3) is defined, realize antiseptic small-range's homodisperse and water the system.
6. The process for producing fresh wet soybean hulls according to claim 1, wherein the process comprises the following steps: the arc-shaped driving member (2) comprises a driving motor (21), a connecting shaft rod (22), a rotating connecting seat (23) and a sliding roller (24), the driving motor (21) is fixedly installed on the outer wall of the preservative storage mechanism (1), one end of the connecting shaft rod (22) is fixedly connected with the output end of the driving motor (21), the other end of the connecting shaft rod (22) is hinged to the rotating connecting seat (23) to rotate, and the sliding roller (24) is fixed to the bottom of the rotating connecting seat (23) and located on the inner side of the movable limiting support (3).
7. The production process of the fresh and wet soybean hulls according to claim 6, characterized in that: antiseptic leads and send subassembly (4) including putting box (41), antiseptic confession and send guide (42) and interlock installing support (43), antiseptic confession send guide (42) through interlock installing support (43) with connecting shaft pole (22) fixed connection, put box (41) set up in antiseptic confession send the bottom of guide (42) and with antiseptic confession send the discharge end of guide (42) to be connected, the discharge end fixed connection of antiseptic storage mechanism (1) has intercommunication pipe (12), the other end of intercommunication pipe (12) with antiseptic confession send the suction end fixed connection of guide (42), put box (41) bottom fixed connection have flow tube head (411).
8. The process for producing fresh wet soybean hulls according to claim 6, wherein the process comprises the following steps: the follow-up stirring assembly (5) comprises a linkage clamping rod (51) and an arc-shaped stirring disc (52) fixed at the bottom end of the linkage clamping rod (51), and the linkage clamping rod (51) is fixedly connected with the connecting shaft rod (22).
9. The process for producing fresh wet soybean hulls according to claim 6, wherein the process comprises the following steps: an arc-shaped track groove (31) is formed in the inner side of the movable limiting support (3), and the sliding roller (24) is connected to the inner side of the arc-shaped track groove (31) in a sliding mode.
10. The process for producing fresh wet soybean hulls according to claim 1, comprising the steps of:
s1, adding tap water for soaking according to the proportion of 1;
s2, measuring tap water with the weight ratio of 1;
s3, measuring 2000ml of soybean milk, putting the soybean milk into a milk pot, heating for 5min after slight boiling and foaming;
s4, taking out the soybean milk, adding a preservative (dissolved by about 50ml of water in advance), measuring 30ml of mixed coagulant by using a measuring cylinder, slowly adding the mixed coagulant into the soybean milk while stirring, stopping the brain-lighting when no turbid whey and small particle aggregates appear, and recording the reading;
s5, placing the weighed soybean milk in a water bath kettle at 85 ℃ for standing for 30min, and then stirring the uncongealed tofu with a manual egg beater to obtain a fine state;
s6, spreading beancurd skin cloth (boiled in advance for sterilization) in a mold, and pouring the product after the beancurd jelly is broken onto the beancurd cloth by using a flat spoon (the amount of the two flat spoons), wherein one layer of the product after the beancurd jelly is broken is one layer of the beancurd cloth;
s7, standing for 5min, keeping the pressure parameters from low to high of 0.1MPa, 0.2MPa, 0.6MPa and 0.7MPa for 5min respectively, and paying attention to slow release according to the condition of a sample during first extrusion;
s8, removing the mold, removing the beancurd sheet cloth while the beancurd sheet cloth is hot, and trimming white edges to obtain a fresh wet beancurd skin finished product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210739994.3A CN115176968A (en) | 2022-06-28 | 2022-06-28 | Production process of fresh wet soybean hulls |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210739994.3A CN115176968A (en) | 2022-06-28 | 2022-06-28 | Production process of fresh wet soybean hulls |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115176968A true CN115176968A (en) | 2022-10-14 |
Family
ID=83515569
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210739994.3A Pending CN115176968A (en) | 2022-06-28 | 2022-06-28 | Production process of fresh wet soybean hulls |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115176968A (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101444280A (en) * | 2008-12-23 | 2009-06-03 | 华南理工大学 | Method for producing preserving tofu pudding at normal temperature |
CN208465753U (en) * | 2018-04-29 | 2019-02-05 | 福建泰丰医药化工有限公司 | A kind of Chemical Manufacture diluting concentrated sulfuric acid device |
CN110024864A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method of fresh-keeping bean curd |
US20200261871A1 (en) * | 2018-01-15 | 2020-08-20 | Veegoo Technology Co., Ltd. | Mixer for synthetic quartz |
CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
CN114259020A (en) * | 2022-01-04 | 2022-04-01 | 福建省南平市豆博士食品科技有限公司 | Fresh dried bean curd stick and processing method thereof |
-
2022
- 2022-06-28 CN CN202210739994.3A patent/CN115176968A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101444280A (en) * | 2008-12-23 | 2009-06-03 | 华南理工大学 | Method for producing preserving tofu pudding at normal temperature |
US20200261871A1 (en) * | 2018-01-15 | 2020-08-20 | Veegoo Technology Co., Ltd. | Mixer for synthetic quartz |
CN208465753U (en) * | 2018-04-29 | 2019-02-05 | 福建泰丰医药化工有限公司 | A kind of Chemical Manufacture diluting concentrated sulfuric acid device |
CN110024864A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method of fresh-keeping bean curd |
CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
CN114259020A (en) * | 2022-01-04 | 2022-04-01 | 福建省南平市豆博士食品科技有限公司 | Fresh dried bean curd stick and processing method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1177542C (en) | Method for producing cheese and cheese products | |
WO1999021430A9 (en) | System and method for making enhanced cheese | |
CN101167499A (en) | Defatted cheese and preparation method thereof | |
JPH06500467A (en) | fat free natural cheese | |
CN209314786U (en) | Full-automatic bean curd production line of environment-friendly | |
US20040258798A1 (en) | System and method for making enhanced cheese | |
CN106666326A (en) | Technology for regulating duck blood | |
EP1698231B1 (en) | Cream cheese product and its method of preparation | |
CN101406220A (en) | Cheese containing soya-bean milk and preparation method thereof | |
CN111700246B (en) | Processing device and method for vacuum freeze drying of banana milk cheese crisps | |
CN110024859A (en) | A kind of milk tablet and its wet preparation method | |
CN109090265A (en) | Environment-friendly full-automatic bean curd production line and production method thereof | |
KR101180971B1 (en) | Cheese containing red pepper paste and manufacturing method thereof | |
CN115176968A (en) | Production process of fresh wet soybean hulls | |
CN104621394A (en) | Spongy bone for pets for eating and preparation method of spongy bone | |
CN110101074A (en) | A kind of mycoprotein opsonin meat products and its processing method | |
WO2008148895A1 (en) | A natural low fat cheese and process for preparation thereof | |
KR101497510B1 (en) | Glutinous barley cheese and process for preparing the same | |
KR100906649B1 (en) | A making method for the black bean curd of a black sesame seed | |
CN109997924A (en) | A kind of lemon green tea zieger and preparation method thereof | |
CN106070683B (en) | A kind of production method of sterile brick bean curd | |
CN113693201A (en) | Preparation method of fermented shredded dried bean curd | |
CN220176587U (en) | Low-temperature chopping device for reproduced cream cheese sausage | |
EP1071341B1 (en) | Method of manufacturing an aseptic tofu | |
CN101352218A (en) | Leisure bean product |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221014 |
|
RJ01 | Rejection of invention patent application after publication |