CN106360363A - Manufacturing method of soybean product - Google Patents
Manufacturing method of soybean product Download PDFInfo
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- CN106360363A CN106360363A CN201610890681.2A CN201610890681A CN106360363A CN 106360363 A CN106360363 A CN 106360363A CN 201610890681 A CN201610890681 A CN 201610890681A CN 106360363 A CN106360363 A CN 106360363A
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- product
- bean
- pancake
- bean milk
- baking machine
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 title abstract description 19
- 244000068988 Glycine max Species 0.000 title abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 80
- 239000008267 milk Substances 0.000 claims abstract description 80
- 210000004080 milk Anatomy 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 129
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 129
- 210000000582 semen Anatomy 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 4
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 231100000419 toxicity Toxicity 0.000 abstract description 4
- 230000001988 toxicity Effects 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 239000000944 linseed oil Substances 0.000 abstract 4
- 235000021388 linseed oil Nutrition 0.000 abstract 4
- 235000012771 pancakes Nutrition 0.000 abstract 2
- 239000002383 tung oil Substances 0.000 abstract 2
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 9
- 238000000227 grinding Methods 0.000 description 8
- 239000002699 waste material Substances 0.000 description 8
- 238000007654 immersion Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 201000001320 Atherosclerosis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010059245 Angiopathy Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000931705 Cicada Species 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 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 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- VYQRBKCKQCRYEE-UHFFFAOYSA-N ctk1a7239 Chemical compound C12=CC=CC=C2N2CC=CC3=NC=CC1=C32 VYQRBKCKQCRYEE-UHFFFAOYSA-N 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a manufacturing method of a soybean product. The manufacturing method comprises the following steps: manufacturing soybean milk for later use; heating a soybean product utensil, spreading flaxseed oil on the soybean product utensil, cooling, spreading the soybean milk on the flaxseed oil, heating and keeping the temperature to obtain the soybean product. According to the manufacturing method, a pancake machine is used for manufacturing, thereby saving abundant labor force; and thus, people do not need to rotate the pan ceaselessly to ensure the uniform heating of the product. By using the pancake machine to manufacture the product, the manufacturing technique is simplified, and is convenient for the popularization of the product, thereby saving the manufacturing cost. Besides, the flaxseed oil is used instead of tung oil in the manufacturing process; and since the flaxseed oil has the effects of resisting inflammation, resisting thrombosis, lowering the blood fat, promoting the intelligence development and enhancing the memory and the tung oil has a certain toxicity, the soybean product is more nutritional and healthy.
Description
Technical field
The present invention relates to a kind of food is and in particular to a kind of manufacture method of bean product.
Background technology
Meal Ci is simple yellow, as thin as cicada's wings, plays wind and string instruments and can break.Though meal Ci is liked by the people, deeply because of its full armrest
Work is made, and workload ratio is larger and arduous, is just becoming increasingly to cherish.Additionally, when producing meal Ci, needing could be produced with Oleum Verniciae fordii
Out, in pot, apply last layer Oleum Verniciae fordii, prevent product to be bonded on pot, fast drying, glossiness be good though Oleum Verniciae fordii has, adhesive force
By force, heat-resisting advantage, but Oleum Verniciae fordii toxicity ratio is larger, about poisoning symptom in two hours after eating by mistake, and poisoner can be made to go out
The symptoms such as existing Nausea and vomiting, headache, dizzy dyspnea, therefore application on meal Ci for the Oleum Verniciae fordii is limited, and the development of meal Ci
Also it is restricted.
Additionally, the traditional production method of meal Ci is, makes of the pot on the soil stove of countryside, because pan has certain radian, need
Want people to gyrate pot, so that bean milk is equably laid in pot and ensure that bean milk is heated evenly, but such labor needing
Power ratio is larger, and working strength ratio is larger, and producer can feel sore waist and aching in the waist and the back at the end of the day, and this is also meal Ci in existing city
More and more rare one of the main reasons on field, and the enforcement with " the law of food safety ", are produced using countryside soil stove, Oleum Verniciae fordii
Product has not met the requirement of food production, so not had the life of bean product meal Ci market after in March, 2016
Produce and sell.
Content of the invention
A kind of it is an object of the invention to provide manufacture method is simple, and the making side of healthy, safe bean product meal Ci
Method.
A kind of manufacture method of bean product, comprises the following steps:
(1) make bean milk, standby；
(2) heating soy product utensil, oleum lini is applied on bean product utensil, then cools down, and reheater has,
Bean milk is applied on oleum lini, and is incubated, obtain described bean product.
Further, in step (1), Semen sojae atricolor is soaked 5-15h in water, then soaked Semen sojae atricolor is carried out defibrination,
Obtain bean milk.It is ensured that water did not had Semen sojae atricolor when Semen sojae atricolor is soaked in water, the time that can not steep during immersion is oversize, nor too short, protects
Water is also steeped in the inside of card Semen sojae atricolor；If the overlong time soaked, easily formation is cotton-shaped for the bean milk grinding, and can affect to be produced
Product quality；If the time soaked is too short, substantial amounts of bean dregs can be produced during mill bean milk, cause the waste of resource, and grind
Bean milk fineless and smooth, coarse, impact product mouthfeel.
When carrying out defibrination, for making bean milk finer and smoother, in good taste, 2 defibrinations repeatedly need to be carried out, that is, treat bean milk milled
Afterwards, take out bean dregs, the bean dregs of taking-up are carried out defibrination again, then further takes out bean dregs, the bean dregs of taking-up are carried out defibrination, then again
By the soybean milk liquid mix homogeneously obtaining for 3 times；This avoid waste, also ensure that quality, the mouthfeel of product.
Additionally, the manufacture method of bean product of the present invention also has certain requirement to the freshness of bean milk, as far as possible
Using the bean milk of existing mill, if not now grinding bean milk, when need to ensure that storage temperature is more than 25 DEG C, the holding time is less than 1 hour；
When storage temperature is below 25 DEG C, the holding time is less than 4h.
Further, described utensil is pancake-baking machine.Because the griddle of pancake-baking machine is plane, make meal Ci using pancake-baking machine and save
Substantial amounts of labour force, and ensure that bean milk can thin and thick be homogeneous on griddle, be heated evenly.
Further, in step (2), the temperature of adjustment pancake-baking machine, when the temperature of pancake-baking machine griddle reaches 70-200 DEG C,
Oleum lini is equably applied on the griddle of pancake-baking machine, then adjusts pancake-baking machine, make the temperature of pancake-baking machine griddle be cooled to 0-
When 150 DEG C, then heat, then smear bean milk.Oleum lini is applied on the griddle of heat, makes to be formed one layer of oil on griddle surface
Film, can avoid bean milk to be bonded on griddle.After oleum lini is equably applied on the griddle of pancake-baking machine, then adjust pancake-baking machine,
The temperature of pancake-baking machine is made to cool down, do so, in order that making to form one layer of oil film on griddle surface, enables bean milk skin smoothly from a flat iron plate for making cakes
Peel on sub- face；Because of oleum lini, in atmosphere can oxidation filming, play the effect of not sticking device tool, be conducive to formed product.And
And the glyceride containing unsaturated fatty acids such as substantial amounts of linolenic and linoleics in oleum lini, they are all fat needed by human
Acid, additionally, oleum lini has reduction blood fat, vessel softening, reduces blood pressure, promotes microcirculatory effect, can prevent or reduce the heart
The sickness rate of angiopathy, particularly to hypertension, hyperlipidemia, angina pectoriss, coronary heart disease, atherosclerosiss, senile obesity
Deng preventing and treating extremely advantageous, the deposition preventing human serum cholesterol in blood vessel wall can be played, have the good reputation of " blood vessel scavenger ",
There is the health-care effect preventing and treating atherosclerosiss and cardiovascular disease, and Oleum Verniciae fordii be iundustrial oil and have certain toxicity,
Replace Oleum Verniciae fordii using this class oil, make described bean product more Ensure Liquid, health, also enable this product from newly commercially
Produce and sell.
Further, in step (2), the temperature of adjustment pancake-baking machine, make the temperature of pancake-baking machine griddle reach 70-200 DEG C, will
Bean milk is applied on oleum lini, and is incubated 5-120s, obtains described bean product.
Further, bean milk is equably applied on oleum lini, forms the bean milk layer that a layer thickness is 0.05-1.2mm.
Because bean milk layer ratio is relatively thin, so within the time of 5-120s, bean milk can be made to become bean milk skin and to peel from griddle.
The invention has the benefit that the manufacture method of bean product of the present invention, made using pancake-baking machine,
Save substantial amounts of labour force, that is, without the pot that gyrates again, people to ensure that product is heated evenly, and makes using pancake-baking machine
Described product, makes the processing technology of product simplify, is easy to the popularization of product, saves cost of manufacture.
Additionally, the manufacture method of bean product of the present invention, when making, Oleum Verniciae fordii is replaced using oleum lini, because of Caulis et Folium Lini
Oil has functions that antiinflammatory, antithrombotic, blood fat reducing, promotes intelligent development, improves memory, and Oleum Verniciae fordii has certain toxicity, makes
Replace Oleum Verniciae fordii with oleum lini, make described bean product more nutrient health.
Specific embodiment
Embodiment one
A kind of manufacture method of bean product, comprises the following steps:
(1) Semen sojae atricolor is soaked 5h in water, it is ensured that water did not had Semen sojae atricolor during immersion, the time that can not steep during immersion is oversize,
Can not too short it is ensured that water is also steeped in the inside of Semen sojae atricolor, if because of the overlong time soaked, the bean milk grinding easily forms wadding
Shape, can affect the quality of produced product；If the time soaked is too short, during mill bean milk, substantial amounts of bean dregs can be produced, can cause to provide
The waste in source, and the bean milk grinding is not fine and smooth, coarse, the mouthfeel of impact product；Soybeans soaking carries out defibrination after finishing, and obtains bean
Slurry, standby；When carrying out defibrination, for making bean milk finer and smoother, in good taste, 2 defibrinations repeatedly need to be carried out, that is, treat bean milk milled
Afterwards, filter soy-bean milk, takes out bean dregs, the bean dregs being filtrated to get is carried out defibrination again, then further takes out bean dregs, by the bean dregs taking out again
Carry out defibrination, then by the soybean milk liquid mix homogeneously obtaining for 3 times；This avoid waste, also ensure that the mouthfeel of product；Bean milk
Use fresh, that is, when ensureing that storage temperature is more than 25 DEG C, the holding time is less than 1h as far as possible；Storage temperature is below 25 DEG C
When, the holding time is less than 4h；
(2) adjust the temperature of pancake-baking machine, when the temperature of pancake-baking machine griddle reaches 70 DEG C, oleum lini is equably applied to
On the griddle of pancake-baking machine, make griddle surface formed one layer of oil film, bean milk can be avoided to be bonded on griddle, because oleum lini have anti-
Inflammation, blood fat reducing, blood sugar lowering, the effect promoting intelligent development, improving memory, the addition of oleum lini can increase described bean product
Nutritive value；Adjust pancake-baking machine after smearing oleum lini, make the temperature of pancake-baking machine griddle be cooled to 0 DEG C, that is, before smearing bean milk,
First reduce the temperature of pancake-baking machine griddle, make griddle surface form one layer of oil film；Then adjust pancake-baking machine, make the temperature of pancake-baking machine griddle
Degree reaches 70 DEG C, then bean milk is applied on oleum lini, so that bean milk is equably applied on griddle, forming a layer thickness is
The bean milk layer of 0.05mm, and it is incubated 120s, obtain described bean product；Because bean milk layer ratio is relatively thin, so within the time of 120s,
Bean milk can be made to become bean milk skin, that is, described bean product, peels from griddle.
Embodiment two
A kind of manufacture method of bean product, comprises the following steps:
(1) Semen sojae atricolor is soaked 10h in water, it is ensured that water did not had Semen sojae atricolor during immersion, the time that can not steep during immersion is oversize,
Nor too short it is ensured that water is also steeped in the inside of Semen sojae atricolor, if because of the overlong time soaked, the bean milk grinding easily forms wadding
Shape, can affect the quality of produced product；If the time soaked is too short, during mill bean milk, substantial amounts of bean dregs can be produced, can cause to provide
The waste in source, and the bean milk grinding is not fine and smooth, coarse, the mouthfeel of impact product；Soybeans soaking carries out defibrination after finishing, and obtains bean
Slurry, standby；When carrying out defibrination, for making bean milk finer and smoother, in good taste, 2 defibrinations repeatedly need to be carried out, that is, treat bean milk milled
Afterwards, filter soy-bean milk, takes out bean dregs, the bean dregs being filtrated to get is carried out defibrination again, then further takes out bean dregs, by the bean dregs taking out again
Carry out defibrination, then by the soybean milk liquid mix homogeneously obtaining for 3 times；This avoid waste, also ensure that the mouthfeel of product；Bean milk
Use fresh, that is, when ensureing that storage temperature is more than 25 DEG C, the holding time is less than 1h as far as possible；Storage temperature is below 25 DEG C
When, the holding time is less than 4h；
(2) adjust the temperature of pancake-baking machine, when the temperature of pancake-baking machine griddle reaches 100 DEG C, oleum lini is equably smeared
On the griddle of pancake-baking machine, make griddle surface form one layer of oil film, smear oleum lini and bean milk can be avoided to be bonded on griddle, Yin Ya
Oleum Sesami has functions that antiinflammatory, blood fat reducing, blood sugar lowering, promotes intelligent development, improves memory, described in the addition of oleum lini can increase
The nutritive value of bean product；Adjust pancake-baking machine after smearing oleum lini, make the temperature of pancake-baking machine griddle be cooled to 60 DEG C, that is, applying
Before smearing bean milk, first reduce the temperature of pancake-baking machine griddle, make griddle surface form one layer of oil film；Then adjust pancake-baking machine, make to decoct
The temperature of cake machine griddle reaches 100 DEG C, then bean milk is applied on oleum lini, so that bean milk is equably applied on griddle, is formed
A layer thickness is the bean milk layer of 1mm, and is incubated 45s, obtains described bean product.Because bean milk layer ratio is relatively thin, so 45s when
Interior, bean milk can be made to become bean milk skin, that is, described bean product, peels from griddle.
Embodiment three
A kind of manufacture method of bean product, comprises the following steps:
(1) Semen sojae atricolor is soaked 15h in water, it is ensured that water did not had Semen sojae atricolor during immersion, the time that can not steep during immersion is oversize,
Nor too short it is ensured that water is also steeped in the inside of Semen sojae atricolor, if because of the overlong time soaked, the bean milk grinding easily forms wadding
Shape, can affect the quality of produced product；If the time soaked is too short, during mill bean milk, substantial amounts of bean dregs can be produced, can cause to provide
The waste in source, and the bean milk grinding is not fine and smooth, coarse, the mouthfeel of impact product；Soybeans soaking carries out defibrination after finishing, and obtains bean
Slurry, standby；When carrying out defibrination, for making bean milk finer and smoother, in good taste, 2 defibrinations repeatedly need to be carried out, that is, treat bean milk milled
Afterwards, filter soy-bean milk, takes out bean dregs, the bean dregs being filtrated to get is carried out defibrination again, then further takes out bean dregs, by the bean dregs taking out again
Carry out defibrination, then by the soybean milk liquid mix homogeneously obtaining for 3 times；This avoid waste, also ensure that the mouthfeel of product；Bean milk
Use fresh, that is, when ensureing that storage temperature is more than 25 DEG C, the holding time is less than 1h as far as possible；Storage temperature is below 25 DEG C
When, the holding time is less than 4h；
(2) adjust the temperature of pancake-baking machine, when the temperature of pancake-baking machine griddle reaches 200 DEG C, oleum lini is equably smeared
On the griddle of pancake-baking machine, make griddle surface formed one layer of oil film, bean milk can be avoided to be bonded on griddle, because oleum lini have anti-
Inflammation, blood fat reducing, blood sugar lowering, the effect promoting intelligent development, improving memory, the addition of oleum lini can increase described bean product
Nutritive value；Smear and adjust pancake-baking machine after oleum lini, make the temperature of pancake-baking machine griddle be cooled to 150 DEG C, that is, smear bean milk it
Before, first reduce the temperature of pancake-baking machine griddle, make griddle surface form one layer of oil film, then adjust pancake-baking machine, make the temperature of pancake-baking machine
Degree reaches 200 DEG C, then bean milk is applied on oleum lini, so that bean milk is equably applied on griddle, forming a layer thickness is
The bean milk layer of 1.2mm, and it is incubated 5s, obtain described bean product.Because bean milk layer ratio is relatively thin, so within the time of 5s, permissible
Bean milk is made to become bean milk skin, that is, described bean product, peels from griddle.
The present invention is not limited to above-mentioned preferred forms, and anyone can show that under the enlightenment of the present invention other are various
The product of form, however, making any change in its details, every have technical scheme identical or similar to the present application,
It is within the scope of the present invention.
Claims (6)
1. a kind of manufacture method of bean product is it is characterised in that comprise the following steps:
(1) make bean milk, standby；
(2) heating soy product utensil, oleum lini is applied on bean product utensil, then cools down, and reheater has, by bean
Slurry is applied on oleum lini, and is incubated, and obtains described bean product.
2. according to claim 1 the manufacture method of bean product it is characterised in that in step (1), Semen sojae atricolor is soaked in water
Then soaked Semen sojae atricolor is carried out defibrination, obtains bean milk by bubble 5-15h.
3. according to claim 1 the manufacture method of bean product it is characterised in that in step (2), described utensil is battercake
Machine.
4. according to claim 1 the manufacture method of bean product it is characterised in that in step (2), the temperature of adjustment pancake-baking machine
Degree, when the temperature of pancake-baking machine griddle reaches 70-200 DEG C, oleum lini is equably applied on the griddle of pancake-baking machine, then adjusts
Whole pancake-baking machine, when making the temperature of pancake-baking machine griddle be cooled to 0-150 DEG C, then heats, repastes and smear bean milk.
5. according to claim 1 the manufacture method of bean product it is characterised in that in step (2), during reheater tool,
The temperature of pancake-baking machine need to be adjusted, make the temperature of pancake-baking machine griddle reach 70-200 DEG C, then repaste and smear bean milk, and be incubated 5-
120s, obtains described bean product.
6. according to claim 5 the manufacture method of bean product it is characterised in that bean milk is equably applied to oleum lini
On, form the bean milk layer that a layer thickness is 0.05-1.2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610890681.2A CN106360363A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method of soybean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610890681.2A CN106360363A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method of soybean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360363A true CN106360363A (en) | 2017-02-01 |
Family
ID=57895616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610890681.2A Pending CN106360363A (en) | 2016-10-12 | 2016-10-12 | Manufacturing method of soybean product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360363A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902334A (en) * | 2018-03-26 | 2018-11-30 | 孙佳磊 | A kind of bean product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846529A (en) * | 2006-05-15 | 2006-10-18 | 张国法 | Making process of instant soybean food |
| CN101124972A (en) * | 2007-09-24 | 2008-02-20 | 李泉堂 | Method for manufacturing bean curd refreshment or bean curd jelly capable of packing, storing and conveying |
| CN101697766A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Soybean milk chocolate cookie |
-
2016
- 2016-10-12 CN CN201610890681.2A patent/CN106360363A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846529A (en) * | 2006-05-15 | 2006-10-18 | 张国法 | Making process of instant soybean food |
| CN101697766A (en) * | 2006-12-19 | 2010-04-28 | 刘秀英 | Soybean milk chocolate cookie |
| CN101124972A (en) * | 2007-09-24 | 2008-02-20 | 李泉堂 | Method for manufacturing bean curd refreshment or bean curd jelly capable of packing, storing and conveying |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902334A (en) * | 2018-03-26 | 2018-11-30 | 孙佳磊 | A kind of bean product and preparation method thereof |
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