WO2018098997A1 - Bean curd and dried bean curd made from potatoes and processing method therefor - Google Patents

Bean curd and dried bean curd made from potatoes and processing method therefor Download PDF

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WO2018098997A1
WO2018098997A1 PCT/CN2017/083814 CN2017083814W WO2018098997A1 WO 2018098997 A1 WO2018098997 A1 WO 2018098997A1 CN 2017083814 W CN2017083814 W CN 2017083814W WO 2018098997 A1 WO2018098997 A1 WO 2018098997A1
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tofu
parts
dried
weight
soybeans
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PCT/CN2017/083814
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French (fr)
Chinese (zh)
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陈金发
张云
郑晓慧
彭世逞
郑传刚
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西昌学院
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Priority to CN201611096417.8 priority Critical
Priority to CN201611096415.9 priority
Priority to CN201611096415.9A priority patent/CN106720424A/en
Priority to CN201611096417.8A priority patent/CN106490180A/en
Application filed by 西昌学院 filed Critical 西昌学院
Publication of WO2018098997A1 publication Critical patent/WO2018098997A1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

A bean curd and dried bean curd made from potatoes, and a processing method therefor. The bean curd comprises the following separate coagulants in parts by weight: 50-250 parts of raw potato; 250 parts of dry soy bean; and 3-20 parts of stewing spice. The dried bean curd is made of small pieces of semi-finished bean curd by means of stewing brine. The processing method for the bean curd comprises: soaking the dry soy beans with water to obtain swelled soy beans; dicing the raw potatoes; soaking a mixture of the qualified swelled soy beans and qualified diced raw potatoes; pulping; filtering; boiling; adding a stewing spice; coagulation of the pulp after the stewing spice is added; water filtering; shaping; and steps the like. The processing method for the dried bean curd comprises: preparing and boiling the stewing brine; stewing the small pieces of semi-finished bean curd in the stewing brine; drying the finished products; and steps the like.

Description

用马铃薯制作的豆腐、豆腐干及其加工制作方法Tofu made from potato, dried bean curd and processing method thereof 技术领域Technical field
本发明涉及一种用马铃薯制作的豆腐以及以该豆腐为坯料制作的豆腐干,属于食品加工生产制作技术领域。本发明还涉及一种用于加工制作所述豆腐的加工方法以及用于加工制作所述豆腐干的制作方法。The invention relates to a tofu made of potato and a bean curd made of the tofu as a blank, and belongs to the technical field of food processing production and production. The present invention also relates to a processing method for processing the tofu and a method for producing the tofu.
背景技术Background technique
马铃薯具有很高的营养价值,是全球公认的全营养食品,其蛋白质营养价值高,可消化成分高,易被人体吸收,其品质与动物蛋白质相近,含有多种氨基酸,包括精氨酸、蛋氨酸、异亮氨酸、赖氨酸、组氨酸、苯丙氨酸、苏氨酸等等人体不能自身合成的必需氨基酸,其价值可与鸡蛋媲美。同时,马铃薯中还含有丰富的维生素,如:胡萝卜素、维生素C、硫胺素、核黄素、尼克酸等,还包含有如钙、磷、铁等丰富在矿物质营养成分,属于全营养食品。目前,我国的马铃薯主要用于鲜食,有一部分用于加工淀粉或薯条、薯片、薯泥等西式休闲食品;还有一部将用于加入其它食品中,比如加入铰肉丸子中制作食品凝胶或加入以小麦面粉为主的面制食品中制成含马铃薯成分的面制食品,但总体来说对马铃薯的消费量仍然比较低。现有技术中,由马铃薯加工成的食品种类繁多,如脱水马铃薯片(泥、条)、速冻法式薯条、马铃薯真空薯片、马铃薯全粉面包和方便面、马铃薯炸薯条、烹炸小食品、炸片薯饼等,还有旺旺食品有限公司等用马铃薯淀粉做成的食品。虽然马铃薯可以加工的食品种类多、数量大,但这些食品对马铃薯品种和质量的要求极高,因此出现了国内生产的马铃薯大量积压,而生产马铃薯食品所用的马铃薯却源源不断地进口,故并未对我国农民带来实际的收入。The potato has high nutritional value and is a globally recognized whole nutritious food. Its protein has high nutritional value, high digestible content and is easily absorbed by the human body. Its quality is similar to animal protein and contains many amino acids, including arginine and methionine. , isoleucine, lysine, histidine, phenylalanine, threonine and other essential amino acids that the human body cannot synthesize by itself, and its value is comparable to that of eggs. At the same time, the potato is also rich in vitamins, such as: carotene, vitamin C, thiamine, riboflavin, niacin, etc., also contains calcium, phosphorus, iron and other rich in mineral nutrients, is a nutritious food. . At present, China's potatoes are mainly used for fresh food, and some are used to process western-style snack foods such as starch or French fries, potato chips, and potato puree; and one will be used to add other foods, such as adding meat in the hinged meatballs. The potato or the pasta-based food made from wheat flour is made into a pasta containing potato ingredients, but the consumption of potatoes is still relatively low. In the prior art, a variety of foods are processed from potatoes, such as dehydrated potato chips (mud, strips), quick-frozen French fries, potato vacuum potato chips, potato whole flour bread and instant noodles, potato fries, fried small foods. , fried potato cakes, etc., as well as Wangwang Food Co., Ltd. and other foods made with potato starch. Although the variety of foods that can be processed by potatoes is large and large, these foods have extremely high requirements on the variety and quality of potatoes. Therefore, there is a large backlog of domestically produced potatoes, and the potatoes used to produce potato foods are continuously imported. It has not brought actual income to Chinese farmers.
豆腐是一种以黄豆为主要原料制作的食物。由于其具有高蛋白,低脂肪,降血压,降血脂,降胆固醇的功效。经过人们长期的发展,至目前为止以黄豆为主制作的豆腐品种相当齐全,花样特别繁多,而且还具有风味独特,制作工艺简单食用方便的特点。从而使以黄豆为主制作的豆腐成为了老幼皆宜,养生摄生、益寿延年的美食佳品。如果能在豆腐中参入一定量的马铃薯制作成马铃薯豆腐,不但可以保证豆腐自身的优势,还可以使所述的马铃薯豆腐的营养成份更加均衡,以达到推广马铃薯食用范围的目的,同时不仅可以提高马铃薯的消费量,更可以改善国民的善食结构,增强国民的体质。于是以马铃薯为主要原料制作不同种类的,使各个阶层、各个年龄段的国人都喜欢的食品,同时为提高国内马铃薯种植群体的实际收入创造条件,便成为了饮食行业技术人员不得不 考虑的问题。再进一步的,将所述的马铃薯豆腐制成豆腐干,既可以解决豆腐只能根据需要现作现吃无法保存的问题,又可以适应工业化生产的需要。Tofu is a food made from soybeans. Because of its high protein, low fat, lowering blood pressure, lowering blood fat, lowering cholesterol. After long-term development, the tofu varieties mainly made of soybeans are quite complete, the patterns are particularly numerous, and the characteristics are unique, the production process is simple and convenient to eat. Therefore, the tofu made mainly of soybeans has become a good food for both young and old, health and health, and longevity. If you can add a certain amount of potato to the bean curd to make potato tofu, not only can you ensure the tofu's own advantages, but also make the nutrient content of the potato tofu more balanced, so as to promote the scope of potato consumption, and not only can improve The consumption of potatoes can improve the good food structure of the people and enhance the physique of the people. Therefore, using potato as the main raw material to produce different kinds of foods that are popular among people of all walks of life and all ages, and at the same time creating conditions for raising the actual income of domestic potato planting groups, it has become a technician in the catering industry. Consider the issue. Further, the potato tofu is made into dried bean curd, which can solve the problem that the tofu can only be eaten and eaten as needed, and can be adapted to the needs of industrial production.
发明内容Summary of the invention
本发明所要解决的技术问题是:提供一种营养全面,老幼皆宜的用马铃薯制作的豆腐,以及以该豆腐制成品为坯料制作的豆腐干。本发明还提供一种用于加工制作所述豆腐及其豆腐干的加工制作方法。The technical problem to be solved by the present invention is to provide a bean curd made of potato which is comprehensive in nutrition, suitable for both young and old, and a dried bean curd which is made from the tofu product. The invention also provides a processing and manufacturing method for processing the tofu and the dried bean curd.
为解决上述技术问题所采用的技术方案是:一种用马铃薯制作的豆腐,所述的豆腐为包含有下述重量份组分的点析凝固物,The technical solution adopted to solve the above technical problem is: a tofu made of potato, the tofu being a decanted coagulum containing the following components by weight,
所述的重量份组分为生土豆50~250份、干黄豆250份和卤料3~20份。The parts by weight are 50-250 parts of raw potatoes, 250 parts of dried soybeans and 3-20 parts of halogen materials.
进一步的是,所述的卤料为3~10重量份的内酯、6~20重量份的石膏化开液或2~5重量份的内酯+2~15重量份的石膏化开液的混合物。Further, the halogen material is 3 to 10 parts by weight of lactone, 6 to 20 parts by weight of gypsum solution or 2 to 5 parts by weight of lactone + 2 to 15 parts by weight of gypsum solution. mixture.
一种用于加工制作所述豆腐的制作方法,所述的制作方法包括干黄豆加水浸泡为发胀的湿黄豆,生土豆的制丁,浸泡合格的湿黄豆与制丁合格的生土豆混合物的制浆、过滤、沸腾以及点卤,点卤完成后的浆液的凝固以及滤水、成型几个步骤。A preparation method for processing the tofu, the method comprising the steps of: dipping dry soybeans with water soaked into swollen wet soybeans, making raw potatoes, soaking qualified wet soybeans and preparing a mixture of qualified raw potatoes. Pulping, filtration, boiling, and point-and-halogenation, solidification of the slurry after completion of the halogenation, and several steps of water filtration and molding.
进一步的是,在将干黄豆加水浸泡为发胀的湿黄豆时,水与干黄豆的重量比为250︰750,浸泡时间为8-16h。Further, when the dried soybeans are soaked with water to swell wet soybeans, the weight ratio of water to dried soybeans is 250..750, and the soaking time is 8-16 hours.
上述方案的优选方式是,在将浸泡合格的湿黄豆与制丁合格的生土豆混合物制成浆液前,先向其中添加2000份重量份的水然后再进行制浆,并且在制浆完成后再用100目~200目的筛网过滤,取筛网下的浆液作为后序制取豆腐的原液。A preferred mode of the above solution is to add 2000 parts by weight of water to the immersed wet soybeans and the qualified raw potato mixture before slurring, and then pulping, and after the pulping is completed. The mixture was filtered through a mesh of 100 mesh to 200 mesh, and the slurry under the sieve was taken as a stock solution for preparing tofu.
进一步的是,在将上述的原液沸腾时,通过加热至沸腾后再煮3min~5min完成所述的沸腾操作。Further, when the above-mentioned stock solution is boiled, the boiling operation is completed by heating to boiling and then boiling for 3 minutes to 5 minutes.
进一步的是,在点卤完成后的浆液的凝固过程中,将所述的浆液置于容器中加热至70-90℃保温30min完成所述的凝固工序。Further, during the solidification of the slurry after the completion of the point halogen, the slurry is placed in a container and heated to 70-90 ° C for 30 minutes to complete the solidification process.
上述方案的优选方式是,在点卤完成后先对该点卤完后的浆液进行1~2min的搅拦,然后再将其置于容器中加热至70-90℃保温30min完成所述的凝固工序。The preferred mode of the above solution is that after the completion of the point halogen, the slurry after the completion of the halogenation is firstly stirred for 1 to 2 minutes, and then placed in a container and heated to 70-90 ° C for 30 minutes to complete the solidification. Process.
一种采用所述的豆腐制作的豆腐干,所述的豆腐干包括小块豆腐成品,小块的所述豆腐成品经卤汤卤制而成成品的所述豆腐干。A bean curd made by using the tofu, the dried bean curd comprises a small piece of tofu product, and the small piece of the tofu product is prepared by halogenating the finished tofu.
进一步的是,所述的卤汤为包含下述重量份组分的香料450~550份重量份的水熬制成的汤料,构成所述重量份组分的香料包括八角2份、桂皮2份、香叶2份、山奈2份和茴香籽1份。 Further, the braised soup is a soup made of leeches of 450 to 550 parts by weight of a fragrance containing the following components by weight, and the fragrance constituting the parts by weight includes octagonal 2 parts, cinnamon 2 2 parts, 2 leaves of fragrant leaves, 2 parts of safflower and 1 part of fennel seeds.
一种用于加工制作所述豆腐干的加工方法,所述的加工方法包括小块豆腐成品的制作、卤汤的熬制以及小块豆腐成品卤制、烘干制成成品的所述豆腐干几个步骤。The invention relates to a processing method for processing and manufacturing the dried bean curd, the processing method comprising the preparation of a small piece of tofu product, the tanning of a brine soup, and the baking of a small piece of tofu, and drying the dried tofu. Steps.
进一步的是,在卤汤熬制时,将2份八角、2份桂皮、2份香叶、2份山奈、1份茴香籽加入到450~550份水中煮30min,然后将香料捞出完成卤汤的熬制工作。Further, in the stewed soup, 2 parts of star anise, 2 parts of cinnamon, 2 parts of fragrant leaves, 2 parts of safflower, 1 part of fennel seeds are added to 450-550 parts of water for 30 minutes, and then the spices are removed to complete the halogen. The soup's work is done.
进一步的是,在将小块的豆腐成品卤制、烘干制成成品的所述豆腐干时,先将小块的所述豆腐成品在已煮好的卤汤里保持90±2℃的条件下卤制30min;然后捞出在105℃的条件下烘干30min;接着依据消费者喜好添加或不添加拌料并在室温静置20min放冷,最后放入包装袋中抽真空包装完成所述豆腐干成品的制作工作。Further, when the small tofu product is marinated and dried to form the finished tofu, the small piece of the tofu product is first kept at 90±2 ° C in the cooked brine soup. Halogenate for 30 min; then remove and dry at 105 ° C for 30 min; then add or not add the mixture according to consumer preferences and let stand at room temperature for 20 min to cool, and finally put it into the package and vacuum package to complete the tofu The production of finished products.
本发明的有益效果是:本申请通过按一定的比例称取生土豆即马铃薯与干黄豆,然后先将干黄豆浸泡发胀后,再将制丁后的所述生土豆与发胀后的湿黄豆混合物一起制成黄豆与生土豆的混合浆液,经过过滤、沸腾、点卤以及滤水等步骤制成风味独特、营养丰富的含有马铃薯成份的豆腐。由于采用本申请所述比例的干黄豆和马铃薯为原料,按上述步骤制取的豆腐不仅保留了原有豆腐的诸多优点,而且由于马铃薯原料的加入,还包含了马铃薯的相关营养,从而不仅使所述的豆腐的营养成份更加丰富全面,而且能满足不同年龄段的人群的需要,达到老幼皆宜的目的。The beneficial effects of the present invention are as follows: the present application refers to weighing raw potatoes, that is, potatoes and dried soybeans, in a certain proportion, and then soaking and drying the dried soybeans, and then drying the raw potatoes and the swelled wet The soybean mixture is made into a mixed slurry of soybeans and raw potatoes, and is subjected to steps of filtering, boiling, distilling, and filtering water to prepare a tofu having a unique flavor and a nutrient-rich potato ingredient. Since the dried soybeans and potatoes in the proportions described in the present application are used as raw materials, the tofu obtained according to the above steps not only retains many advantages of the original tofu, but also contains the relevant nutrition of the potato due to the addition of the potato raw materials, thereby not only making The nutrient composition of the tofu is more comprehensive and comprehensive, and can meet the needs of people of different ages, and achieve the purpose of both young and old.
同时,本申请还通过采用包括用新鲜马铃薯和干黄豆制成的小块豆腐成品作为原材料,再将该小块的豆腐成品经卤汤卤制而成成品的所述豆腐干,以小块豆腐成品的制作、卤汤的熬制以及小块豆腐成品卤制、烘干制成成品的所述豆腐干等几个步骤制成风味独特、营养丰富的富含有马铃薯成份的豆腐干。由于在本申请所述豆腐干中含有如上所述的大重量比的马铃薯,然后辅以干黄豆为主原料先制取小块的豆腐成品,然后再采用本申制作的卤汤卤制成、烘干成可以长期保存的豆腐干成口,从而使采用本申请上述步骤制取的豆腐干不仅保留了原有豆腐的诸多优点,而且由于马铃薯原料的加入,还包含了马铃薯的相关营养,从而不仅使所述的豆腐的营养成份更加丰富全面,而且能满足不同年龄段的人群的需要,达到老幼皆宜的目的。而且,由于最终的制成品为可以长期保存的豆腐干成品,不仅可以长期保存,而且还特别适合工业化生产制作,达到增加马铃薯用量的目的,同时还能为旅行者提供种类更多,营养更加充分、齐全的旅行食品。At the same time, the present application also adopts a small piece of tofu product made of fresh potato and dried soybeans as a raw material, and then the small piece of tofu product is marinated by halogen soup to form the finished tofu, and the small tofu product is finished. The production, the tanning of the braised soup, and the drying of the small piece of tofu, and the dried tofu of the finished product, are made into a bean curd which is rich in flavor and rich in potato flavor. Since the tofu of the present application contains the potato with a large weight ratio as described above, and then the dry soybean is used as the main raw material to prepare a small piece of the tofu product, and then the dried soup is prepared and dried. The tofu can be preserved for a long period of time, so that the dried bean curd obtained by the above steps of the present application not only retains many advantages of the original tofu, but also contains the relevant nutrition of the potato due to the addition of the potato raw material, thereby not only making The nutrient composition of the tofu is more comprehensive and comprehensive, and can meet the needs of people of different ages, and achieve the purpose of both young and old. Moreover, since the final finished product is a dried tofu product that can be preserved for a long time, it can not only be preserved for a long time, but also is particularly suitable for industrial production and production, so as to increase the amount of potato, and at the same time provide more variety and nutrition for the traveler. Full and complete travel food.
具体实施方式detailed description
为了扩大马铃薯的消费范围,为消费者提供更多更有营养的食品,本发明提供的一种营养全面,老幼皆宜的用马铃薯制作的豆腐,本发明还提供一种用于加工制作所述豆腐的制作方法。所述的豆腐为包含有下述重量份组分的点析凝固物,所述的重量份组分 为生土豆50~250份、干黄豆250份和卤料3~20份。所述的制作方法包括干黄豆加水浸泡为发胀的湿黄豆,生土豆的制丁,浸泡合格的湿黄豆与制丁合格的生土豆混合物的制浆、过滤、沸腾以及点卤,点卤完成后的浆液的凝固以及滤水、成型等几个步骤。本申请通过按上述的比例称取生土豆即马铃薯与干黄豆,然后先将干黄豆浸泡发胀后,再将制丁后的所述生土豆与发胀后的湿黄豆混合物一起制成黄豆与生土豆的混合浆液,经过过滤、沸腾、点卤以及滤水等步骤制成风味独特、营养丰富的含有马铃薯成份的豆腐。由于采用本申请所述比例的干黄豆和马铃薯为原料,按上述步骤制取的豆腐不仅保留了原有豆腐的诸多优点,而且由于马铃薯原料的加入,还包含了马铃薯的相关营养,从而不仅使所述的豆腐的营养成份更加丰富全面,而且能满足不同年龄段的人群的需要,达到老幼皆宜的目的。In order to expand the consumption range of the potato and provide more and more nutritious food for the consumer, the invention provides a tofu which is comprehensive in nutrition and suitable for both young and old, and the invention also provides a processing institute. The method of making tofu. The tofu is a spotted coagulum containing the following parts by weight, the parts by weight 50 to 250 parts of raw potatoes, 250 parts of dried soybeans and 3 to 20 parts of halogenated materials. The preparation method comprises the steps of: drying the soybeans with water to soak the wet soybeans, making the raw potatoes, soaking the qualified wet soybeans and preparing the qualified raw potato mixture for pulping, filtering, boiling and ordering, and finishing the halogen. The subsequent slurry solidification and several steps such as water filtration and molding. In the present application, the raw potatoes, that is, the potatoes and the dried soybeans, are weighed according to the above ratio, and then the dried soybeans are first immersed and swollen, and then the raw potatoes after the diced are mixed with the swollen wet soybeans to make the soybeans. The mixed slurry of raw potatoes is filtered, boiled, halogenated and filtered to form a unique and nutritious tofu containing potato ingredients. Since the dried soybeans and potatoes in the proportions described in the present application are used as raw materials, the tofu obtained according to the above steps not only retains many advantages of the original tofu, but also contains the relevant nutrition of the potato due to the addition of the potato raw materials, thereby not only making The nutrient composition of the tofu is more comprehensive and comprehensive, and can meet the needs of people of different ages, and achieve the purpose of both young and old.
上述实施方式中,为了提高制浆质量,以进一步提高黄豆的出蛋白质数量,在将干黄豆加水浸泡为发胀的湿黄豆时,水与干黄豆的重量比为250︰750,浸泡时间为8-16h;在将浸泡合格的湿黄豆与制丁合格的生土豆混合物制成浆液前,先向其中添加2000份重量份的水然后再进行制浆,并且在制浆完成后再用100目~200目的筛网过滤,取筛网下的浆液作为后序制取豆腐的原液。现结合现有豆腐的制作方式,本申请同样需要将过滤后的浆液进行加热煮沸,其加热煮沸的时长为3min~5min;根据食用者或者用途的不一样,在点卤过程中使用的所述卤料为3~10重量份的内酯、6~20重量份的石膏化开液或2~5重量份的内酯+2~15重量份的石膏化开液的混合物。In the above embodiment, in order to improve the pulping quality, to further increase the protein content of the soybean, when the dried soybeans are soaked in water to be swollen wet soybeans, the weight ratio of water to dry soybeans is 250..750, and the soaking time is 8 -16h; before the slurry of the soaked wet soybeans and the qualified raw potato mixture is slurried, 2000 parts by weight of water is added thereto and then pulped, and 100 mesh is used after the pulping is completed. The 200 mesh sieve was filtered, and the slurry under the sieve was taken as a stock solution for preparing tofu. Now, in combination with the production method of the existing tofu, the present application also needs to heat and boil the filtered slurry, and the heating and boiling time is 3 min to 5 min; according to the difference of the consumer or the use, the use in the point halogen process The halide is a mixture of 3 to 10 parts by weight of lactone, 6 to 20 parts by weight of gypsum opening solution or 2 to 5 parts by weight of lactone + 2 to 15 parts by weight of gypsum opening solution.
在点卤完成后,不管是制作哪种类型的豆腐,都需要进行加热保温以使浆液中的蛋白质凝集固结并析出。为此,本申请在点卤完成后的浆液的凝固过程中,将所述的浆液置于容器中加热至70-90℃保温30min完成所述的凝固工序。而为了提高浆液中的蛋白质的析出率,进而最大限度的提高豆腐的成品量,在点卤完成后先对该点卤完后的浆液进行1~2min的搅拦,然后再将其置于容器中加热至70-90℃保温30min完成所述的凝固工序。After the completion of the point halogen, no matter which type of tofu is made, it is necessary to heat and heat the protein in the slurry to be coagulated and precipitated. To this end, in the solidification process of the slurry after the completion of the point halogen, the slurry is placed in a container and heated to 70-90 ° C for 30 minutes to complete the solidification process. In order to increase the precipitation rate of the protein in the slurry, and to maximize the amount of the finished product of the tofu, after the completion of the point of halogen, the slurry after the completion of the halogen is stirred for 1 to 2 minutes, and then placed in the container. The solidification process is completed by heating to 70-90 ° C for 30 min.
采用上述比例的原料,通过上述工序步骤制作成的豆腐,其水分含量在68.53%~82.87%,蛋白质含量在6.25~13.36g/100g(为含水重量比);感官评价上:形态呈固定形状,柔软有劲,块形完整;质地细嫩无裂纹,适宜直接食用。The tofu produced by the above-mentioned steps has a moisture content of 68.53% to 82.87%, a protein content of 6.25 to 13.36 g/100 g (aqueous weight ratio), and a sensory evaluation: the shape is a fixed shape. Soft and strong, the block shape is complete; the texture is tender and crack-free, suitable for direct consumption.
进一步的,为了将上述的鲜豆腐制成可以长期保证,并便于工业生产和消费者携带的产品,本申请所述的豆腐干包括小块豆腐成品,小块的所述豆腐成品经卤汤卤制而成成品的所述豆腐干。所述的加工方法包括小块豆腐成品的制作、卤汤的熬制以及小块豆 腐成品卤制、烘干制成成品的所述豆腐干几个步骤。上述通过采用包括用新鲜马铃薯和干黄豆制成的小块豆腐成品作为原材料,再将该小块的豆腐成品经卤汤卤制而成成品的所述豆腐干,以小块豆腐成品的制作、卤汤的熬制以及小块豆腐成品卤制、烘干制成成品的所述豆腐干等几个步骤制成风味独特、营养丰富的富含有马铃薯成份的豆腐干。由于在本申请所述豆腐干中含有如上所述的大重量比的马铃薯,然后辅以干黄豆为主原料先制取小块的豆腐成品,然后再采用本申制作的卤汤卤制成、烘干成可以长期保存的豆腐干成口,从而使采用本申请上述步骤制取的豆腐干不仅保留了原有豆腐的诸多优点,而且由于马铃薯原料的加入,还包含了马铃薯的相关营养,从而不仅使所述的豆腐的营养成份更加丰富全面,而且能满足不同年龄段的人群的需要,达到老幼皆宜的目的。而且,由于最终的制成品为可以长期保存的豆腐干成品,不仅可以长期保存,而且还特别适合工业化生产制作,达到增加马铃薯用量的目的,同时还能为旅行者提供种类更多,营养更加充分、齐全的旅行食品。Further, in order to make the above-mentioned fresh tofu into a product which can be guaranteed for a long period of time and is convenient for industrial production and carrying by consumers, the dried bean curd described in the present application comprises a small piece of tofu product, and the small piece of the tofu product is prepared by halogen soup. The dried tofu of the finished product. The processing method includes the preparation of a small piece of tofu, the tanning of the braised soup, and the small beans. The tofu product is marinated and dried to form the finished tofu of the finished product in several steps. The above-mentioned tofu is prepared by using a small piece of tofu made of fresh potato and dried soybeans as a raw material, and the finished tofu of the small piece is made of halogenated soup, and the finished product is made into a small piece of tofu. The soup is made with a small piece of tofu, and the tofu is dried and dried to make the dried tofu. The bean curd is rich in potato flavor. Since the tofu of the present application contains the potato with a large weight ratio as described above, and then the dry soybean is used as the main raw material to prepare a small piece of the tofu product, and then the dried soup is prepared and dried. The tofu can be preserved for a long period of time, so that the dried bean curd obtained by the above steps of the present application not only retains many advantages of the original tofu, but also contains the relevant nutrition of the potato due to the addition of the potato raw material, thereby not only making The nutrient composition of the tofu is more comprehensive and comprehensive, and can meet the needs of people of different ages, and achieve the purpose of both young and old. Moreover, since the final finished product is a dried tofu product that can be preserved for a long time, it can not only be preserved for a long time, but also is particularly suitable for industrial production and production, so as to increase the amount of potato, and at the same time provide more variety and nutrition for the traveler. Full and complete travel food.
上述实施了方式中,所述的卤汤优选为包含下述重量份组分的香料+450~550份重量份的水熬制成的汤料,构成所述重量份组分的香料包括八角2份、桂皮2份、香叶2份、山奈2份和茴香籽1份。上述组分的香料充分利用中国食品现有的非化学添加剂的全天然香料,保证了制成豆腐干的中国味,同时又保证了制成的全绿色要求。此时,为了提高小声的豆腐成品卤制成成品的豆腐干的味道,达到提高风味的目的,本申请在卤汤熬制时,将2份八角、2份桂皮、2份香叶、2份山奈、1份茴香籽加入到450~550份水中煮30min,然后将香料捞出完成卤汤的熬制工作。In the above embodiment, the halogen soup is preferably a soup containing the following parts by weight of the fragrance + 450 to 550 parts by weight of leeches, and the fragrance constituting the parts by weight includes the octagonal 2 2 parts, cinnamon, 2 parts, 2 parts of Shannai and 1 part of fennel seeds. The fragrance of the above components makes full use of the all-natural fragrance of the non-chemical additives existing in Chinese food, ensuring the Chinese flavor of the dried tofu, while ensuring the full green requirement of the preparation. At this time, in order to improve the taste of the dried tofu of the finished product of the tofu, and to improve the flavor, the present application will make 2 parts of anise, 2 parts of cinnamon, 2 parts of fragrant leaves, 2 parts of Shannai when the soup is made. 1 part of fennel seeds are added to 450-550 parts of water for 30 minutes, and then the spices are removed to complete the tanning work of the brine soup.
在卤汤制成后,在将小块的豆腐成品卤制、烘干制成成品的所述豆腐干时,先将小块的所述豆腐成品在已煮好的卤汤里保持90±2℃的条件下卤制30min;然后捞出在105℃的条件下烘干30min;接着依据消费者喜好添加或不添加拌料并在室温静置20min放冷,最后放入包装袋中抽真空包装完成所述豆腐干成品的制作工作。After the braised soup is made, when the small tofu product is marinated and dried to make the finished tofu, the small piece of the tofu product is first kept at 90±2 ° C in the cooked brine soup. Under the conditions of the halogen for 30min; then remove and dry at 105 ° C for 30min; then add or not add the mixture according to consumer preferences and let stand at room temperature for 20min to cool, and finally put into the bag and vacuum packaging The production of dried tofu products.
本申请的最终成品可以是现吃的豆腐,也可以为豆腐干。但是不管是现吃的豆腐,还是以该豆腐为半成品,并切成小块的豆腐坯料制成的豆腐干成品,其中的豆腐的制作为重点步骤。为此,本申请提供了以下几个豆腐成品制作的实施例。The final product of the present application may be freshly eaten tofu or dried tofu. However, whether it is the tofu that is eaten now, or the dried tofu made from the tofu raw material which is cut into small pieces of tofu, the production of tofu is a key step. To this end, the present application provides the following examples of the manufacture of tofu products.
实施例一Embodiment 1
首先将250份黄豆在700份水中浸泡8-10h,同时将50份生土豆削皮并切成块状;然后将削皮并切成块后的生土豆与泡制合格的黄豆加不低于2000重量份的水打制成浆,之后用100目筛过滤;接着将过滤后的土豆黄豆混合浆液加热至沸腾并保温3min~ 4min;然后再将2重量份的内酯和2重量份的石膏放入容器中用适量冷开水溶解,并将溶解合格的内酯和石膏混合液倒入土豆黄豆混合浆中搅拌1min~2min;接着将搅拌好的浆液放入烘箱中以70℃保温30min左右;最后取出凝固的豆浆,用压滤工具压出多余的水分制成成型的豆腐。First, soak 250 parts of soy beans in 700 parts of water for 8-10h, and peel 50 pieces of raw potatoes and cut into pieces; then the raw potatoes after peeling and cutting into pieces and the qualified soybeans should not be lower than 2000 parts by weight of water is slurried, and then filtered with a 100 mesh sieve; then the filtered potato soy bean mixed slurry is heated to boiling and kept for 3 minutes~ 4min; then 2 parts by weight of lactone and 2 parts by weight of gypsum into a container with a suitable amount of cold water to dissolve, and the dissolved lactone and gypsum mixture is poured into the potato soybean mixed slurry for 1min ~ 2min; Then, the stirred slurry is placed in an oven and kept at 70 ° C for about 30 minutes; finally, the solidified soybean milk is taken out, and excess water is pressed out by a press filter tool to form a shaped tofu.
采用上述比例的原料,通过上述工序骤制作成的豆腐,其水分含量在68.53-82.87%,蛋白质含量在8.603-13.036g/100g(为含水重量比);感官评价上:形态呈固定形状,柔软有劲,块形完整;质地细嫩无裂纹,适宜直接食用。The tofu produced by the above-mentioned steps has a moisture content of 68.53-82.87% and a protein content of 8.603-13.036 g/100 g (aqueous weight ratio); sensory evaluation: the shape is a fixed shape, soft Strong, block-shaped integrity; fine texture without cracks, suitable for direct consumption.
实施例二Embodiment 2
首先将250份黄豆在750份水中浸泡12-16h,同时将250份生土豆削皮并切成块状;然后将削皮并切成块后的生土豆与泡制合格的黄豆加不低于2000重量份的水打制成浆,之后用200目筛过滤;接着将过滤后的土豆黄豆混合浆液加热至沸腾并保温3min~4min;然后再将20重量份的石膏放入容器中用适量冷开水溶解,并将溶解合格的内酯和石膏混合液倒入土豆黄豆混合浆中搅拌1min~2min;接着将搅拌好的浆液放入烘箱中以90℃保温30min左右;最后取出凝固的豆浆,用压滤工具压出多余的水分制成成型的豆腐。First, soak 250 parts of soy beans in 750 parts of water for 12-16 hours, and then peel 250 pieces of raw potatoes and cut into pieces; then peel the skin and cut into pieces of raw potatoes and make the qualified soybeans no less than 2000 parts by weight of water is slurried, and then filtered with a 200 mesh sieve; then the filtered potato soybean mixed slurry is heated to boiling and kept for 3 min to 4 min; then 20 parts by weight of gypsum is placed in a container with an appropriate amount of cold Dissolve in boiling water, and pour the dissolved lactone and gypsum mixture into the potato soybean mixed slurry for 1 min to 2 min; then place the stirred slurry in an oven at 90 ° C for 30 min; finally remove the solidified soy milk, use The filter press tool presses out excess water to make the shaped tofu.
采用上述比例的原料,通过上述工序骤制作成的豆腐,其水分含量在69.94-80.27%,蛋白质含量在9.496-11.689g/100g(为含水重量比);感官评价上:形态呈固定形状,柔软有劲,块形完整;质地细嫩无裂纹,适宜直接食用。The tofu produced by the above-mentioned steps has a moisture content of 69.94-80.27% and a protein content of 9.496-11.689 g/100 g (aqueous weight ratio); sensory evaluation: the shape is a fixed shape, soft Strong, block-shaped integrity; fine texture without cracks, suitable for direct consumption.
实施例三Embodiment 3
首先将250份黄豆在800份水中浸泡10-14h,同时将150份生土豆削皮并切成块状;然后将削皮并切成块后的生土豆与泡制合格的黄豆加不低于2000重量份的水打制成浆,之后用150目筛过滤;接着将过滤后的土豆黄豆混合浆液加热至沸腾并保温3min~4min;然后再将8~10重量份的内酯放入容器中用适量冷开水溶解,并将溶解合格的内酯和石膏混合液倒入土豆黄豆混合浆中搅拌1min~2min;接着将搅拌好的浆液放入烘箱中以85℃保温30min左右;最后取出凝固的豆浆,用压滤工具压出多余的水分制成成型的豆腐。First, soak 250 parts of soy beans in 800 parts of water for 10-14 hours, and then peel 150 pieces of raw potatoes and cut into pieces; then peel the raw potatoes and cut into pieces and mix the qualified soybeans with not less than 2000 parts by weight of water is slurried, and then filtered with a 150 mesh sieve; then the filtered potato soy bean mixed slurry is heated to boiling and kept for 3 to 4 minutes; then 8 to 10 parts by weight of the lactone is placed in the container. Dissolve with a proper amount of cold water, and pour the dissolved lactone and gypsum mixture into the potato soybean mixed slurry for 1 min to 2 min; then place the stirred slurry in an oven at 85 ° C for 30 min; finally remove the solidified Soymilk, using a filter press tool to extract excess water to make shaped tofu.
采用上述比例的原料,通过上述工序骤制作成的豆腐,其水分含量在73.77-81.77%,蛋白质含量在6.25-11.09g/100g(为含水重量比);感官评价上:形态呈固定形状,柔软有劲,块形完整;质地细嫩无裂纹,适宜直接食用。Using the raw materials of the above ratio, the tofu produced by the above steps has a moisture content of 73.77-81.77% and a protein content of 6.25-1.09 g/100 g (aqueous weight ratio); sensory evaluation: the shape is a fixed shape, and soft Strong, block-shaped integrity; fine texture without cracks, suitable for direct consumption.
实施例四 Embodiment 4
首先将250份黄豆在850份水中浸泡9-12h,同时将100份生土豆削皮并切成块状;然后将削皮并切成块后的生土豆与泡制合格的黄豆加不低于2000重量份的水打制成浆,之后用150目筛过滤;接着将过滤后的土豆黄豆混合浆液加热至沸腾并保温3min~4min;然后再将3.5重量份的内酯和7重量份的石膏放入容器中用适量冷开水溶解,并将溶解合格的内酯和石膏混合液倒入土豆黄豆混合浆中搅拌1min~2min;接着将搅拌好的浆液放入烘箱中以80℃保温30min左右;最后取出凝固的豆浆,用压滤工具压出多余的水分制成成型的豆腐。First, soak 250 parts of soy beans in 850 parts of water for 9-12h, and peel 100 pieces of raw potatoes and cut into pieces; then peel the skin and cut into pieces of raw potatoes and make the qualified soybeans no less than 2000 parts by weight of water was slurried and then filtered through a 150 mesh sieve; then the filtered potato soy bean mixed slurry was heated to boiling and incubated for 3 min to 4 min; then 3.5 parts by weight of lactone and 7 parts by weight of gypsum were further added. Put into a container and dissolve with an appropriate amount of cold water, and pour the dissolved lactone and gypsum mixture into the potato soybean mixed slurry for 1 min to 2 min; then place the stirred slurry in an oven at 80 ° C for 30 min; Finally, the solidified soybean milk is taken out, and the excess water is pressed out by a filter press tool to form a shaped tofu.
采用上述比例的原料,通过上述工序骤制作成的豆腐,其水分含量在68.53-82.87%,蛋白质含量在8.603-13.036g/100g(为含水重量比);感官评价上:形态呈固定形状,柔软有劲,块形完整;质地细嫩无裂纹,适宜直接食用。 The tofu produced by the above-mentioned steps has a moisture content of 68.53-82.87% and a protein content of 8.603-13.036 g/100 g (aqueous weight ratio); sensory evaluation: the shape is a fixed shape, soft Strong, block-shaped integrity; fine texture without cracks, suitable for direct consumption.

Claims (13)

  1. 一种用马铃薯制作的豆腐,其特征在于:所述的豆腐为包含有下述重量份组分的点析凝固物,A tofu made of potato, characterized in that: the tofu is a decanted coagulum containing the following components by weight,
    所述的重量份组分为生土豆50~250份、干黄豆250份和卤料3~20份。The parts by weight are 50-250 parts of raw potatoes, 250 parts of dried soybeans and 3-20 parts of halogen materials.
  2. 根据权利要求1所述的用马铃薯制作的豆腐,其特征在于:所述的卤料为3~10重量份的内酯、6~20重量份的石膏化开液或2~5重量份的内酯+2~15重量份的石膏化开液的混合物。The tofu made of potato according to claim 1, wherein the halogen material is 3 to 10 parts by weight of lactone, 6 to 20 parts by weight of gypsum solution or 2 to 5 parts by weight. Ester + 2 to 15 parts by weight of a mixture of gypsum opening.
  3. 一种用于加工制作权利要求2所述豆腐的制作方法,其特征在于:所述的制作方法包括干黄豆加水浸泡为发胀的湿黄豆,生土豆的制丁,浸泡合格的湿黄豆与制丁合格的生土豆混合物的制浆、过滤、沸腾以及点卤,点卤完成后的浆液的凝固以及滤水、成型几个步骤。The invention relates to a method for manufacturing the tofu according to claim 2, characterized in that the preparation method comprises the steps of: dipping the dried soybeans with water to soak the wet soybeans, making the raw potatoes, soaking the qualified wet soybeans and making Pulping, filtering, boiling and ordering of the qualified raw potato mixture, solidification of the slurry after completion of the halogenation, and several steps of water filtration and molding.
  4. 根据权利要求3所述的制作方法,其特征在于:在将干黄豆加水浸泡为发胀的湿黄豆时,水与干黄豆的重量比为250:750,浸泡时间为8-16h。The method according to claim 3, characterized in that: when the dried soybeans are soaked with water to swell wet soybeans, the weight ratio of water to dry soybeans is 250:750, and the soaking time is 8-16 hours.
  5. 根据权利要求3所述的制作方法,其特征在于:在将浸泡合格的湿黄豆与制丁合格的生土豆混合物制成浆液前,先向其中添加2000份重量份的水然后再进行制浆,并且在制浆完成后再用100目~200目的筛网过滤,取筛网下的浆液作为后序制取豆腐的原液。The method according to claim 3, characterized in that before the soaked wet soybeans and the prepared raw potato mixture are slurried, 2000 parts by weight of water is added thereto and then pulped. After the pulping is completed, the sieve is filtered with a mesh of 100 mesh to 200 mesh, and the slurry under the sieve mesh is taken as a stock solution for preparing tofu.
  6. 根据权利要求5所述的制作方法,其特征在于:在将上述的原液沸腾时,通过加热至沸腾后再煮3min~5min完成所述的沸腾操作。The method according to claim 5, characterized in that, when the raw liquid is boiled, the boiling operation is completed by heating to boiling and then boiling for 3 minutes to 5 minutes.
  7. 根据权利要求3、4、5或6所述的制作方法,其特征在于:在点卤完成后的浆液的凝固过程中,将所述的浆液置于容器中加热至70-90℃保温30min完成所述的凝固工序。The method according to claim 3, 4, 5 or 6, wherein in the solidification process of the slurry after the completion of the point halogen, the slurry is placed in a container and heated to 70-90 ° C for 30 minutes. The solidification process.
  8. 根据权利要求7所述的制作方法,其特征在于:在点卤完成后先对该点卤完后的浆液进行1~2min的搅拌,然后再将其置于容器中加热至70-90℃保温30min完成所述的凝固工序。The method according to claim 7, wherein after the completion of the point halogen, the slurry after the halogenation is first stirred for 1 to 2 minutes, and then placed in a container and heated to 70-90 ° C for heat preservation. The solidification process described above was completed in 30 minutes.
  9. 一种采用权利要求1所述的豆腐制作的豆腐干,其特征在于:所述的豆腐干包括小块豆腐成品,小块的所述豆腐成品经卤汤卤制而成成品的所述豆腐干。A tofu made by the tofu according to claim 1, wherein the dried tofu comprises a small piece of tofu, and the small piece of the tofu product is marinated in a brine to form the finished tofu.
  10. 根据权利要求9所述的豆腐干,其特征在于:所述的卤汤为包含下述重量份组分的香料450~550份重量份的水熬制成的汤料, The dried bean curd according to claim 9, wherein the halogen soup is a soup made of leeches of 450 to 550 parts by weight of a fragrance containing the following components by weight.
    构成所述重量份组分的香料包括八角2份、桂皮2份、香叶2份、山奈2份和茴香籽1份。The perfume constituting the parts by weight includes 2 parts of anise, 2 parts of cinnamon, 2 parts of geranium, 2 parts of kennel and 1 part of fennel seeds.
  11. 一种用于加工制作权利要求10所述豆腐干的加工方法,其特征在于:所述的加工方法包括小块豆腐成品的制作、卤汤的熬制以及小块豆腐成品卤制、烘干制成成品的所述豆腐干几个步骤。A processing method for processing the dried bean curd according to claim 10, characterized in that the processing method comprises the preparation of a small piece of tofu, the tanning of a brine soup, and the baking and drying of a small piece of tofu. The finished tofu is dried in several steps.
  12. 根据权利要求11所述的加工方法,其特征在于:在卤汤熬制时,将2份八角、2份桂皮、2份香叶、2份山奈、1份茴香籽加入到450~550份水中煮30min,然后将香料捞出完成卤汤的熬制工作。The processing method according to claim 11, wherein two parts of anise, 2 parts of cinnamon, 2 parts of fragrant leaves, 2 parts of safflower, and 1 part of fennel seeds are added to 450 to 550 parts of water in the case of roasting soup. Cook for 30 minutes, then remove the spices and complete the tanning work of the braised soup.
  13. 根据权利要求11所述的加工方法,其特征在于:在将小块的豆腐成品卤制、烘干制成成品的所述豆腐干时,先将小块的所述豆腐成品在已煮好的卤汤里保持90±2℃的条件下卤制30min;然后捞出在105℃的条件下烘干30min;接着依据消费者喜好添加或不添加拌料并在室温静置20min放冷,最后放入包装袋中抽真空包装完成所述豆腐干成品的制作工作。 The processing method according to claim 11, wherein when the small tofu product is marinated and dried to form the finished tofu, the small piece of the tofu product is first cooked in the cooked brine. The soup is kept at 90±2°C for 30min; then it is dried at 105°C for 30min; then the mixture is added or not added according to the consumer's preference and allowed to stand at room temperature for 20min to cool, and finally put into the package. The vacuum packaging of the bag completes the production of the dried tofu product.
PCT/CN2017/083814 2016-12-02 2017-05-10 Bean curd and dried bean curd made from potatoes and processing method therefor WO2018098997A1 (en)

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CN109845837A (en) * 2019-03-27 2019-06-07 南京农业大学 A kind of bamboo Preparation Method of fresh web rot of instant type
CN109845838A (en) * 2019-04-02 2019-06-07 恩施广惠农业开发有限公司 A kind of Tujia's fermented bean curd and preparation method thereof

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CN103621664A (en) * 2013-11-05 2014-03-12 苏州金记食品有限公司 Preparation method for plate-shaped bean curd
CN106106794A (en) * 2016-06-29 2016-11-16 湖南省浏河彭记轩食品有限责任公司 A kind of preparation technology of dried bean curd
CN106490180A (en) * 2016-12-02 2017-03-15 西昌学院 Dried bean curd made of Rhizoma Solani tuber osi and preparation method thereof

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CN1505985A (en) * 2002-12-10 2004-06-23 赵经山 Bean curd and bean curd jelly made with peanut as main material and their mixing process
CN103621664A (en) * 2013-11-05 2014-03-12 苏州金记食品有限公司 Preparation method for plate-shaped bean curd
CN106106794A (en) * 2016-06-29 2016-11-16 湖南省浏河彭记轩食品有限责任公司 A kind of preparation technology of dried bean curd
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CN109845837A (en) * 2019-03-27 2019-06-07 南京农业大学 A kind of bamboo Preparation Method of fresh web rot of instant type
CN109845838A (en) * 2019-04-02 2019-06-07 恩施广惠农业开发有限公司 A kind of Tujia's fermented bean curd and preparation method thereof

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