CN105230801B - Eight treasures (choice ingredients of certain special dishes) dried bean curd production method - Google Patents
Eight treasures (choice ingredients of certain special dishes) dried bean curd production method Download PDFInfo
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- CN105230801B CN105230801B CN201510655798.8A CN201510655798A CN105230801B CN 105230801 B CN105230801 B CN 105230801B CN 201510655798 A CN201510655798 A CN 201510655798A CN 105230801 B CN105230801 B CN 105230801B
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Abstract
The invention discloses a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd production methods, including following process：Water → vanning → inspection → storage is sterilized → is blown in feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → pack → sealing →；In feedstock capture process, acquisition dried bean curd is raw material；It seasons in process, includes the following steps：1) spice water is boiled；2) dispensing configures seasoning using spice water, and adds seasoning into the dried bean curd after pelletizing process pelletizing, stirs evenly；It fills in die procedure, will pour into that mold box middle berth is smooth after the dried bean curd granule measurement for mixing up taste, and apply the pressure of 500KPa 2000KPa into mold box, after covering mold box lid, the pressure is kept using mold box lid；In thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and carries out boiling, the temperature of boiling is 85 120 DEG C, and the time of boiling is 15 55 minutes；It is cooling in high-temperature sterilization kettle after the completion of boiling, go out kettle after being cooled to 45 55 DEG C.
Description
Technical field
The invention belongs to dried bean curd technical field of manufacturing process, are specifically related to a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd production method.
Background technology
As shown in Figure 1, being a kind of existing fabrication processing figure of eight treasures (choice ingredients of certain special dishes) dried bean curd.Existing eight treasures (choice ingredients of certain special dishes) dried bean curd production method
Including following process：Feedstock capture → pelletizing → drift alkali → stew in soy sauce → scoop squeezing, on squeeze → take off cloth, lower squeezing cooling → stripping and slicing → oil vacuole
Water → vanning → inspection → storage is sterilized → is blown in → spice → pack → sealing →；Wherein, stripping and slicing and oil vacuole two procedures also may be used
It is substituted using slitting and fried two procedures.
Wherein, in feedstock capture process, production eight treasures (choice ingredients of certain special dishes) does the raw materials used beans to be suppressed after bean curd is made in soya bean defibrination
It is dry；It is required that fresh free from extraneous odour, moisture 52% ± 3%.
In pelletizing process, raw material minimum is cut into the graininess of soya bean size, maximum is cut into the bulk of 2.5cm × 2.5cm.
It floats in alkali process, control alkali (food-grade sodium carbonate) water concentration is 0.8-1.0%, and fire is closed after boiling, and cutting is added
Good raw material, is stirred continuously, until dried bean curd surface woven design is unintelligible, when touching up skating, pulls out in time, drain buck and be put into clear water
Middle rinsing about 2-3 minutes, puts into stew in soy sauce in pot after the raw material after rinsing is drained the water.
In stew in soy sauce process, spices bag is boiled first and obtains brine, then the raw material after drift alkali is added in brine, sauce is added
It is oily to be stirred when boiling, keep raw material colouring uniform；Fire is closed when being spent to temperature up to 75-85, keeps the temperature 30-45 minutes.
It scoops in squeezing, upper squeezing process, the fully smooth material squeezed on plate, prevents hollow, and middle section is kept to compare edge part
Divide slightly thick；Squeezing starts just give enough pressure, and in first 30 minutes after upper squeezing, squeezing was played every 5 minutes once, 30 minutes
Later beat squeeze time interval be appropriately extended, after sixty minutes must not repressurization power play squeezing, so that it is fully dehydrated and keep it is good glue
Property, the time is 3-4 hours.
In lower squeezing cooling process, it should be spread when being squeezed under the eight treasures (choice ingredients of certain special dishes) embryo squeezed fully cold on clean workbench in having sterilized
But, turn-over is wanted in cooling procedure, forbids uncolled thoroughly just rewinding, overlapping.
In fried or oil vacuole process, the product segmented is put into constant temperature frying 1 minute in the rape oil of 125 DEG C of oil temperature, is risen
Pot is drained into subsequent processing, or the product segmented is put into the rape oil for fill 140 DEG C and impregnated 30 minutes, is entered after draining
Subsequent processing.
Although existing eight treasures (choice ingredients of certain special dishes) dried bean curd production method disclosure satisfy that the production and processing requirement of eight treasures (choice ingredients of certain special dishes) dried bean curd to a certain extent,
But that there are still energy consumptions is big, security-hidden trouble is more, blowdown flow rate is big, production cost is high and what product taste was unstable lacks
Point.
Invention content
In view of this, the purpose of the present invention is to provide a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd production method, compared to existing eight treasures (choice ingredients of certain special dishes) beans
Making method of dried not only has the advantages that energy consumption is lower, blowdown flow rate is reduced, production cost reduces and product taste is more stable,
And there is apparent quality and safety control advantage.
In order to achieve the above objectives, the present invention provides the following technical solutions：
A kind of eight treasures (choice ingredients of certain special dishes) dried bean curd production method, including following process：Feedstock capture → pelletizing → seasoning → die-filling tool → high temperature
Water → vanning → inspection → storage is sterilized → is blown in boiling → demoulding cutting → spice → pack → sealing →；
In the feedstock capture process, it is raw material to acquire the dried bean curd suppressed after bean curd is made in soya bean defibrination；
In the pelletizing process, the dried bean curd is cut into the particle being sized；
In the seasoning process, include the following steps：
1) spice water is boiled, spice water is boiled using spices bag；
2) dispensing configures configuration seasoning using the spice water, and is added into the dried bean curd after pelletizing process pelletizing
Seasoning stirs evenly；
In the dress die procedure, by being poured into after the dried bean curd granule measurement for mixing up taste, mold box middle berth is smooth, and to mold
The pressure for applying 50KPa-2000KPa in box, after covering mold box lid, the pressure is kept using mold box lid；
In the thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and is steamed
It boils, the temperature of the boiling is 85-120 DEG C, and the time of boiling is 15-55 minutes；After the completion of boiling, in the high-temperature sterilization kettle
Interior cooling goes out kettle after being cooled to 45-55 DEG C；
In the demoulding cutting process, mold box lid is opened, stereotyped blocky eight treasures (choice ingredients of certain special dishes) dried bean curd is obtained；It then will be blocky
Eight treasures (choice ingredients of certain special dishes) dried bean curd carries out cutting as desired.
Further, in the feedstock capture process, the mass percent of the water content of the dried bean curd is 51-59%.
Further, in the pelletizing process, the size for the particle that the dried bean curd is cut into is (5 ± 2) mm × (5 ± 2) mm
×(5±2)mm。
Further, in the spices bag, each component and the mass percent of the dried bean curd are：It is octagonal：0.5-1%；Fennel
It is fragrant：0.3-1%；White button：0.15-0.7%；Cloves：0.08-0.5%；Sha Ren：0.15-0.8%；Semen myristicae：0.15-0.8%；Osmanthus
Skin：0.15-1.2%；Radix Glycyrrhizae：0.2-1.4%；Three naphthalenes：0.08-0.8%；Tsaoko：0.15-0.5%；Spiceleaf：0.06-0.8%.
Further, in the seasoning process, the spices bag and the weight ratio of the spice water are：Boil 1000kg fragrance
The weight for the spices bag that water uses is 888g.
Further, the tanning time of the spice water is 2 hours.
Further, in the seasoning, each component and the mass percent of the dried bean curd are：Soy sauce：1%；Spice water：
1%；Salt：2.2%；White sugar：1.5%；Monosodium glutamate：0.6%；I+G：0.02%；Chicken taste yeast extract：0.16%；Ethylmaltol：
0.04%；Chicken essence powder：0.64%；Beef flavor cream：0.08%；Potassium sorbate：0.08%；Sodium Diacetate：0.05%；Sodium carbonate
Or sodium hydroxide：0.05-0.5%；Calcium propionate：0.08%；Citric acid：0.1%.
Further, in the burden process, the time of stirring is 5 minutes.
The beneficial effects of the present invention are：
The eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present invention has the following advantages：
1, the reason of capable of reducing energy consumption, reducing energy consumption, is as follows：
1) cancel drift alkali and stew in soy sauce link；
2) it sterilized, shaped for the first time by way of mold box thermophilic digestion；
3) high-temperature sterilization kettle is sealed shell of tank structure, and thermal energy conversion is abundant, can effectively reduce energy consumption；
2, the reason of blowdown flow rate is small, reduction blowdown flow rate is as follows：
1) cancel drift alkali, stew in soy sauce, frying, just prevent the discharge of waste water, useless brine, waste oil；
2) eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the invention only has the discharge of cleaning water；
3, product taste is more stablized, and principle is as follows：
1) pass through standard pressure forming box high-temperature shaping, product silk floss bullet slugging；
2) by standard dispensing, the taste of product is stablized, and different basic mouths can be directly designed according to different taste
Taste；
4, cost is lower, the reason is as follows that：
1) cancel drift alkali link, prevented waste water and taken away sodium carbonate generation waste；
2) seasoning is all absorbed by the product, and is not wasted；
5, quality and safety control is with the obvious advantage：
1) it is directly incorporated by carrying out (seasoning, food additives) according to the standard of raw material, more than oozing by brine
Enter to stablize, standard, there is no the exceeded risks of additive；
2) it from cutting in embryo to the technical process of product approval, eliminates drift alkali, draining, stew in soy sauce, scoop the links such as squeezing, squeezing,
It is directly initially sterilized by forming box, not only reduced the content of initial bacterium colony but also shortens the molding time of entire product
(entire product can be completed from embryo is cut to packaging in 10 hours, is finished and can be completed in 4 hours to spice from embryo is cut)；Greatly
The big time for reducing product and being contacted with air, ensure Product quality and safety；
3) cancel frying technological process, thoroughly overcome the high risk of acid value of lipids.
Description of the drawings
In order to keep the purpose of the present invention, technical solution and advantageous effect clearer, the present invention provides following attached drawing and carries out
Explanation：
Fig. 1 is a kind of existing fabrication processing figure of eight treasures (choice ingredients of certain special dishes) dried bean curd.
Fig. 2 is the process flow chart of eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present invention.
Specific implementation mode
The invention will be further described in the following with reference to the drawings and specific embodiments, so that those skilled in the art can be with
It is better understood from the present invention and can be practiced, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
As shown in Fig. 2, for the process flow chart of eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd of the present embodiment makes
Method, including following process：Feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → dress
Water → vanning → inspection → storage is blown in bag → sealing → sterilization →.
Wherein, in the feedstock capture process, it is raw material, dried bean curd to acquire the dried bean curd suppressed after bean curd is made in soya bean defibrination
Water content mass percent be 51%.
In the pelletizing process, the dried bean curd is cut into the particle being sized, the size of particle be 5mm × 5mm ×
5mm。
In the seasoning process, include the following steps：
1) spice water is boiled, spice water is boiled using spices bag；In spices bag, the quality hundred of each component and the dried bean curd
Point ratio is：It is octagonal：0.8%；Fennel：0.72%；White button：0.32%；Cloves：0.2%；Sha Ren：0.32%；Semen myristicae：0.32%；
Cassia bark：0.5%；Radix Glycyrrhizae：0.56%；Three naphthalenes：0.25%；Tsaoko：0.25%；Spiceleaf：0.2%.And the spices bag with it is described
The weight ratio of spice water is：The weight of spices bag that tanning 1000kg spice waters use for 888g, the spice water of the present embodiment
It is 2 hours to boil the time.
2) dispensing configures seasoning using the spice water, and adds seasoning into the dried bean curd after pelletizing process pelletizing
Material, stirs evenly, and the time of stirring is 5 minutes.Wherein, in seasoning, each component and the mass percent of the dried bean curd are：
Soy sauce：1%；Spice water：1%；Salt：2.2%；White sugar：1.5%；Monosodium glutamate：0.6%；I+G：0.02%；Chicken taste yeast extract：
0.16%；Ethylmaltol：0.04%；Chicken essence powder：0.64%；Beef flavor cream：0.08%；Potassium sorbate：0.08%；Double second
Sour sodium：0.05%；Sodium carbonate or sodium hydroxide：0.2%；Calcium propionate：0.08%；Citric acid：0.1%.
In the dress die procedure, by being poured into after the dried bean curd granule measurement for mixing up taste, mold box middle berth is smooth, and to mold
The pressure for applying 2000KPa in box, after covering mold box lid, the pressure is kept using mold box lid；
In the thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and is steamed
It boils, the temperature of the boiling is 85 DEG C, and the time of boiling is 55 minutes；It is cooling in the high-temperature sterilization kettle after the completion of boiling,
Go out kettle after being cooled to 55 DEG C；
In the demoulding cutting process, mold box lid is opened, stereotyped blocky eight treasures (choice ingredients of certain special dishes) dried bean curd is obtained；It then will be blocky
Eight treasures (choice ingredients of certain special dishes) dried bean curd carries out cutting as desired.
The eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present embodiment has following beneficial to effect compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd production method
Fruit：
Embodiment 2
As shown in Fig. 2, for the process flow chart of eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd of the present embodiment makes
Method, including following process：Feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → dress
Water → vanning → inspection → storage is blown in bag → sealing → sterilization →.
Wherein, in the feedstock capture process, it is raw material, dried bean curd to acquire the dried bean curd suppressed after bean curd is made in soya bean defibrination
Water content mass percent be 59%.
In the pelletizing process, the dried bean curd is cut into the particle being sized, the size of particle be 3mm × 3mm ×
3mm。
In the seasoning process, include the following steps：
1) spice water is boiled, spice water is boiled using spices bag；In spices bag, the quality hundred of each component and the dried bean curd
Point ratio is：It is octagonal：0.5%；Fennel：1%；White button：0.7%；Cloves：0.08%；Sha Ren：0.15%；Semen myristicae：0.8%；Osmanthus
Skin：0.15%；Radix Glycyrrhizae：0.2%；Three naphthalenes：0.8%；Tsaoko：0.15%；Spiceleaf：0.8%.And the spices bag and the fragrance
The weight ratio of water is：The weight for the spices bag that tanning 1000kg spice waters use is 888g, the tanning of the spice water of the present embodiment
Time is 2 hours.
2) dispensing configures seasoning using the spice water, and adds seasoning into the dried bean curd after pelletizing process pelletizing
Material, stirs evenly, and the time of stirring is 5 minutes.Wherein, in seasoning, each component and the mass percent of the dried bean curd are：
Soy sauce：1%；Spice water：1%；Salt：2.2%；White sugar：1.5%；Monosodium glutamate：0.6%；I+G：0.02%；Chicken taste yeast extract：
0.16%；Ethylmaltol：0.04%；Chicken essence powder：0.64%；Beef flavor cream：0.08%；Potassium sorbate：0.08%；Double second
Sour sodium：0.05%；Sodium carbonate or sodium hydroxide：0.5%；Calcium propionate：0.08%；Citric acid：0.1%.
In the dress die procedure, by being poured into after the dried bean curd granule measurement for mixing up taste, mold box middle berth is smooth, and to mold
The pressure for applying 50KPa in box, after covering mold box lid, the pressure is kept using mold box lid；
In the thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and is steamed
It boils, the temperature of the boiling is 120 DEG C, and the time of boiling is 15 minutes；It is cold in the high-temperature sterilization kettle after the completion of boiling
But, go out kettle after being cooled to 45 DEG C；
In the demoulding cutting process, mold box lid is opened, stereotyped blocky eight treasures (choice ingredients of certain special dishes) dried bean curd is obtained；It then will be blocky
Eight treasures (choice ingredients of certain special dishes) dried bean curd carries out cutting as desired.
The eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present embodiment has following beneficial to effect compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd production method
Fruit：
Embodiment 3
As shown in Fig. 2, for the process flow chart of eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present invention.The eight treasures (choice ingredients of certain special dishes) dried bean curd of the present embodiment makes
Method, including following process：Feedstock capture → pelletizing → seasoning → die-filling tool → thermophilic digestion → demoulding cutting → spice → dress
Water → vanning → inspection → storage is blown in bag → sealing → sterilization →.
Wherein, in the feedstock capture process, it is raw material, dried bean curd to acquire the dried bean curd suppressed after bean curd is made in soya bean defibrination
Water content mass percent be 55%.
In the pelletizing process, the dried bean curd is cut into the particle being sized, the size of particle be 7mm × 7mm ×
7mm。
In the seasoning process, include the following steps：
1) spice water is boiled, spice water is boiled using spices bag；In spices bag, the quality hundred of each component and the dried bean curd
Point ratio is：It is octagonal：1%；Fennel：0.3%；White button：0.15%；Cloves：0.5%；Sha Ren：0.8%；Semen myristicae：0.15%；Osmanthus
Skin：1.2%；Radix Glycyrrhizae：1.4%；Three naphthalenes：0.08%；Tsaoko：0.5%；Spiceleaf：0.06%.And the spices bag and the fragrance
The weight ratio of water is：The weight for the spices bag that tanning 1000kg spice waters use is 888g, the tanning of the spice water of the present embodiment
Time is 2 hours.
2) dispensing configures seasoning using the spice water, and adds seasoning into the dried bean curd after pelletizing process pelletizing
Material, stirs evenly, and the time of stirring is 5 minutes.Wherein, in seasoning, each component and the mass percent of the dried bean curd are：
Soy sauce：1%；Spice water：1%；Salt：2.2%；White sugar：1.5%；Monosodium glutamate：0.6%；I+G：0.02%；Chicken taste yeast extract：
0.16%；Ethylmaltol：0.04%；Chicken essence powder：0.64%；Beef flavor cream：0.08%；Potassium sorbate：0.08%；Double second
Sour sodium：0.05%；Sodium carbonate or sodium hydroxide：0.05%；Calcium propionate：0.08%；Citric acid：0.1%.
In the dress die procedure, by being poured into after the dried bean curd granule measurement for mixing up taste, mold box middle berth is smooth, and to mold
The pressure for applying 1000KPa in box, after covering mold box lid, the pressure is kept using mold box lid；
In the thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and is steamed
It boils, the temperature of the boiling is 100 DEG C, and the time of boiling is 45 minutes；It is cold in the high-temperature sterilization kettle after the completion of boiling
But, go out kettle after being cooled to 50 DEG C；
In the demoulding cutting process, mold box lid is opened, stereotyped blocky eight treasures (choice ingredients of certain special dishes) dried bean curd is obtained；It then will be blocky
Eight treasures (choice ingredients of certain special dishes) dried bean curd carries out cutting as desired.
The eight treasures (choice ingredients of certain special dishes) dried bean curd production method of the present embodiment has following beneficial to effect compared with existing eight treasures (choice ingredients of certain special dishes) dried bean curd production method
Fruit：
Embodiment described above is only to absolutely prove preferred embodiment that is of the invention and being lifted, protection model of the invention
It encloses without being limited thereto.Those skilled in the art on the basis of the present invention made by equivalent substitute or transformation, in the present invention
Protection domain within.Protection scope of the present invention is subject to claims.
Claims (8)
1. a kind of eight treasures (choice ingredients of certain special dishes) dried bean curd production method, it is characterised in that：It is made of following process：Feedstock capture → pelletizing → seasoning → dress
Water → vanning → inspection → storage is sterilized → is blown in mold → thermophilic digestion → demoulding cutting → spice → pack → sealing →；
In the feedstock capture process, it is raw material to acquire the dried bean curd suppressed after bean curd is made in soya bean defibrination；
In the pelletizing process, the dried bean curd is cut into the particle being sized；
In the seasoning process, include the following steps：
1) spice water is boiled, spice water is boiled using spices bag；
2) dispensing configures seasoning using the spice water, and adds seasoning into the dried bean curd after pelletizing process pelletizing, stirs
It mixes uniformly；
In the dress die procedure, by being poured into after the dried bean curd granule measurement for mixing up taste, mold box middle berth is smooth, and into mold box
The pressure for applying 500KPa-2000KPa, after covering mold box lid, the pressure is kept using mold box lid；
In the thermophilic digestion process, the mold box for being filled with dried bean curd particle is sent into high-temperature sterilization kettle and carries out boiling,
The temperature of the boiling is 85-120 DEG C, and the time of boiling is 15-55 minutes；After the completion of boiling, in the high-temperature sterilization kettle
It is cooling, go out kettle after being cooled to 45-55 DEG C；
In the demoulding cutting process, mold box lid is opened, stereotyped blocky eight treasures (choice ingredients of certain special dishes) dried bean curd is obtained；Then by blocky eight treasures (choice ingredients of certain special dishes)
Dried bean curd carries out cutting as desired.
2. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 1, it is characterised in that：It is described in the feedstock capture process
The mass percent of the water content of dried bean curd is 51-59%.
3. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 1, it is characterised in that：In the pelletizing process, by the beans
The size of the dry particle being cut into is (5 ± 2) mm × (5 ± 2) mm × (5 ± 2) mm.
4. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 1, it is characterised in that：In the spices bag, each component with
The mass percent of the dried bean curd is：It is octagonal：0.5-1%；Fennel：0.3-1%；White button：0.15-0.7%；Cloves：0.08-
0.5%；Sha Ren：0.15-0.8%；Semen myristicae：0.15-0.8%；Cassia bark：0.15-1.2%；Radix Glycyrrhizae：0.2-1.4%；Three naphthalenes：
0.08-0.8%；Tsaoko：0.15-0.5%；Spiceleaf：0.06-0.8%.
5. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 4, it is characterised in that：In the seasoning process, the fragrance
It wraps and is with the weight ratio of the spice water：The weight for the spices bag that tanning 1000kg spice waters use is 888g.
6. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 5, it is characterised in that：The tanning time of the spice water is 2
Hour.
7. according to claim 4-6 any one of them eight treasures (choice ingredients of certain special dishes) dried bean curd production methods, it is characterised in that：In the seasoning, respectively
A component and the mass percent of the dried bean curd are：Soy sauce：1%；Spice water：1%；Salt：2.2%；White sugar：1.5%；Taste
Essence：0.6%；I+G：0.02%；Chicken taste yeast extract：0.16%；Ethylmaltol：0.04%；Chicken essence powder：0.64%；Beef is fragrant
Smart cream：0.08%；Potassium sorbate：0.08%；Sodium Diacetate：0.05%；Sodium carbonate or sodium hydroxide：0.05-0.5%；Propionic acid
Calcium：0.08%；Citric acid：0.1%.
8. eight treasures (choice ingredients of certain special dishes) dried bean curd production method according to claim 1, it is characterised in that：In the burden process, stirring when
Between be 5 minutes.
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| CN107212103A (en) * | 2017-06-28 | 2017-09-29 | 合肥市凤落河豆制食品有限公司 | A kind of fragrant dried beancurd with spiced sauce of instant selenium-rich |
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|---|---|---|---|---|
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN102960468A (en) * | 2012-11-30 | 2013-03-13 | 四川徽记食品股份有限公司 | Method for producing soy protein jerky |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN104222311A (en) * | 2014-09-03 | 2014-12-24 | 四川省南溪大良心食品有限公司 | Preparation method of marinated dried bean curd |
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
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