CN106616646B - Preparation method of kudzu vine powder bean curd - Google Patents
Preparation method of kudzu vine powder bean curd Download PDFInfo
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Abstract
The invention discloses a preparation method of kudzu powder bean curd. The method comprises the following steps: 1) raw material crushing, 2) primary rinsing, 3) secondary rinsing, 4) drying, 5) pulping, 6) pasting, 7) primary aging, 8) secondary aging, 9) packaging, 10) high-temperature curing and 11) cooling. Solves the problem of single kudzu powder product in the current market, and provides a method for preparing edible kudzu powder bean curd from pure kudzu powder. In addition, the invention does not add any additive except water to prepare the kudzu powder bean curd product made of pure kudzu powder.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of kudzu powder bean curd.
Background
The kudzu root is the root of the plant of Pueraria of Leguminosae, also called kudzu, kudzu and the like, and is the first approved medicine and food dual-purpose plant of the national ministry of health. The kudzu root mainly comprises starch, dietary fiber, flavone, protein, a small amount of vitamin mineral substances and the like, and is named as traditional Chinese medicine.
At present, the root of kudzu vine is mostly used as a raw material of food industry to produce kudzu powder, kudzu tea and the like except that a small part of the wild kudzu is used for medicine, wherein the production of the kudzu powder accounts for more than 90%. The kudzu powder is mainly used for instant kudzu powder, health food, kudzu powder vermicelli and the like. As in chinese patent application No.: 201110354545.9 discloses a method for processing instant arrowroot, which comprises the following steps: firstly, adding 1 part of arrowroot into 50% ethanol with volume concentration 4-6 times of the arrowroot, and stirring at 80-85 ℃ for 15-20 min; then adding sodium tripolyphosphate or Na 4-7 wt% of Amylum Puerariae Radicis2HPO4With NaH2PO4Filtering the mixture with the mass ratio of 1:1, drying at low temperature until the water content is 8-12%, crushing, and carrying out esterification reaction at the temperature of 140 ℃ and 150 ℃ for 2-3 hours; finally, adding 10-20% of sucrose or maltodextrin or a mixture of the sucrose and the maltodextrin into the esterified kudzuvine root starch to obtain the instant kudzuvine root starch. Compared with the original kudzu powder, the instant kudzu powder obtained by the processing method has the advantages that the gelatinization temperature is obviously reduced, the transparency of starch paste is obviously increased, the dissolubility of the starch paste is greatly improved, and the instant characteristic of the kudzu powder is better improved. As in chinese patent application No.: 201210425272.7 discloses a kudzu powder with health promoting effect, which comprises the following raw materials by weight: 5-10 parts of oligomeric water-soluble chitosan, 5-10 parts of fructo-oligosaccharide and 85-90 parts of arrowroot. The preparation method of the arrowroot with the health care function comprises the following steps: dissolving water-soluble chitosan oligomer and fructo-oligosaccharide in water to obtain a solution, uniformly mixing the solution with arrowroot, drying the mixture at the temperature of 55-65 ℃ until the water content is less than 10 percent,cooling to obtain radix Puerariae powder with health promoting effect. The kudzu powder with the health care function provided by the invention has the following beneficial effects: the composite additive containing the oligomeric water-soluble chitosan and the fructo-oligosaccharide is added into the kudzuvine root starch, so that the oxidation of flavonoid substances in the kudzuvine root starch can be inhibited, the shelf life of the kudzuvine root starch product is prolonged, and a series of health-care effects of regulating blood sugar and blood fat levels, preventing and treating obesity, regulating intestinal flora and the like are brought to the kudzuvine root starch product. As in chinese patent application No.: 201410096630.3 discloses a tough kudzu vine starch noodle and its preparation method, belonging to the field of deep processing of agricultural and sideline products. The tough kudzu vine starch vermicelli is prepared with mung bean starch and kudzu vine starch as main material and through dissolving, kneading, making starch paste, draining, cooling, washing, cooling, freezing, thinning, cooling, drying, packing and other steps. The invention has unique patent process, and the kudzuvine root vermicelli prepared by the patent process has the advantages of higher strength, boiling resistance, difficult soup pasting, soft texture and difficult breakage, smooth mouthfeel and long aftertaste, and is a superior food selected in modern household life.
Meanwhile, as with the invention, the process research of the kudzu root powder only focuses on the research of the nutritive value of the kudzu root powder and the production process of the kudzu root powder, such as the Chinese patent application No.: 201310174044.1 discloses a processing method of Kudzuvine powder, which comprises the following steps: a. crushing raw materials: washing fresh radix Puerariae with water to remove silt and pulverizing; b. pulping and separating: crushing fresh radix puerariae, performing centrifugal separation, collecting slurry and radix puerariae residue, and realizing slurry-residue separation; c. refining: after the slurry and the slag are separated, collecting slurry, adding a pipe secondary extracting solution into the slurry, standing the slurry to realize the separation of powder and sand, and collecting powder-containing slurry; the extract of the eucommia ulmoides is obtained by crushing the eucommia ulmoides and then centrifuging the crushed eucommia ulmoides to collect the extract; d. and (3) drying: and (4) standing the slurry after the silt and the impurities are removed, collecting the precipitate, and drying to obtain a finished product. The processing method of the arrowroot powder abandons the method for removing impurities such as sand and small-particle arrowroot residues in the slurry by using chemical substances such as alum and the like in the traditional process, and a small amount of the extract of Chinese herbal medicine eucommia ulmoides is added, so that the density distribution of the slurry is changed, the arrowroot powder in the slurry is efficiently separated from the sand and the impurities, the arrowroot powder recovery rate is high, and the arrowroot powder is richer in nutrient substances.
However, the market of the kudzuvine root starch has no vigorous demand for health food and kudzuvine root starch vermicelli made of the kudzuvine root starch. The kudzu powder food product has a single form, so that the kudzu powder which is a very good food processing raw material is not well popularized. In order to solve the problem, the inventor explores a preparation method of the kudzuvine root starch bean curd, and the market reaction of the kudzuvine root starch bean curd is exploded.
Disclosure of Invention
The invention aims to provide a preparation method of kudzu powder bean curd, which solves the problems that the kudzu powder products in the current market are single, and a method for preparing the kudzu powder bean curd which is edible in the aspect of pure kudzu powder cannot be provided. The invention is not added with any additive except water to prepare the kudzu powder bean curd product made of pure kudzu powder.
The technical scheme adopted by the invention is as follows:
a preparation method of kudzu powder bean curd comprises the following steps:
1) crushing raw materials: selecting radix Puerariae of more than 3 years old, cleaning, and pulverizing into radix Puerariae residue with pulverizer; the step follows the traditional process, and only adopts a pulverizer to pulverize so as to improve the pulverizing efficiency and the powder yield. When the powder is crushed into the arrowroot dregs, the arrowroot dregs are collected completely, and the arrowroot juice rich in arrowroot is not wasted.
2) Primary rinsing: placing the radix Puerariae residue in gauze, shaking and rinsing in clear water, pouring out the upper clear water layer when the radix Puerariae powder is completely precipitated, and collecting the coarse radix Puerariae powder below; the step is not different from the traditional process, and plays a role in primary filtration. However, the kudzu powder particles are thick and other impurities are easily mixed in the kudzu powder particles, so that the difficulty is increased for preparing the kudzu powder bean curd later, and the kudzu powder bean curd prepared by the inventor is not good in taste and color.
3) And (3) secondary rinsing: taking out the coarse kudzu powder, fully pulping, filtering by adopting a 120-mesh filter screen, standing the filtrate, pouring out clear water at the upper layer after complete precipitation, and taking fine kudzu powder at the bottom; the step is further filtered, and the kudzu powder bean curd can be really aligned after the step is adopted, so that the kudzu powder bean curd is named as 'bean curd'.
4) And (3) drying: placing the fine kudzu powder on a bamboo curtain to be dried in the sun or in an oven at 40-50 ℃ until the water content is less than or equal to 10%; obtaining the kudzu root powder; in the step, in order to obtain high-quality radix puerariae powder, the drying temperature is not too high, and the quality of finished products prepared from the radix puerariae powder is not good easily due to the radix puerariae powder prepared at too high temperature. Too high a temperature may complete the gelatinization of the arrowroot flour at this step. And after aging, the arrowroot cannot be used for continuously making arrowroot bean curd.
5) Pulping: pulping the kudzu root powder and water according to the weight ratio of 3: 7-5: 5, and homogenizing by using a homogenizer after pulping to obtain a kudzu root powder homogeneous liquid; the pulping ratio is a key parameter influencing the old and tender of the kudzu powder bean curd, and the kudzu powder bean curd can be obtained at the ratio, but the kudzu powder bean curd used for industrial products is not suitable to be too thin. Because the arrowroot after gelatinization has no additive for texturizing protein with brine or gypsum like bean curd. The gelatinized kudzu root powder does not complete the texturizing process, the gelatinized too thin slurry is only in a thick soup shape, the texturizing process is completed after aging, and the process is irreversible and is easy to cause the problem that the kudzu root powder cannot be cut into blocks.
6) Pasting: heating the steam box, uniformly adding the kudzu root powder homogeneous solution into a steam drawer when the temperature in the steam box is 95-100 ℃, keeping the kudzu root powder homogeneous solution horizontal, and stopping adding when the thickness is 1-1.5 cm; putting the steaming drawer into the steam box to steam for 15-20 minutes to obtain a layer of gelatinized kudzu root powder; drawing out the steam drawer, continuously adding the kudzu root powder homogenizing liquid on the layer of gelatinized kudzu root powder, keeping the kudzu root powder homogenizing liquid horizontal, stopping adding when the thickness of the kudzu root powder homogenizing liquid is 1-1.5 cm, and then putting the kudzu root powder homogenizing liquid back to the steam box to steam for 15-20 minutes to obtain two layers of gelatinized kudzu root powder; repeating the steps until the gelatinized kudzu root powder is 10-15 layers; obtaining whole gelatinized kudzu root powder; the step is one of the key steps for preparing the kudzu powder bean curd, and because the gelatinization process of the kudzu powder is slow, and according to actual experience, the kudzu powder cannot be gelatinized (too cooked). In the process of making the kudzu powder bean curd, after the kudzu powder bean curd is sold, the market generally reflects that the sold kudzu powder bean curd has good taste outside, the middle part has a raw feeling, and the kudzu powder bean curd is not easy to cook and influences the taste. Therefore, through repeated research, the inventor finds the problem in the gelatinization step, the inventor gelatinizes one layer on a sealed steaming drawer, when the lower layer is gelatinized into a thick soup, the second layer is poured, and the kudzu powder homogeneous liquid of the second layer and the kudzu powder of the lower layer are subjected to a cross-linking reaction, so that the kudzu powder bean curd is uniform in texture, and the kudzu powder bean curd is a standard commodity.
7) Primary aging: putting the whole gelatinized kudzu root powder on an aseptic operation table together with the steaming drawer, keeping the whole gelatinized kudzu root powder horizontal, naturally cooling the whole gelatinized kudzu root powder to the temperature of 40-50 ℃, and cutting the gelatinized kudzu root powder into blocks to obtain the gelatinized kudzu root powder; the step is to cut into pieces according to the aging degree, the thick arrowroot bean curd cannot be cut into pieces, and the arrowroot bean curd which is aged and passes through the head is not easy to cut into pieces.
8) Secondary aging: moving the cut gelatinized pueraria powder out of a steaming drawer, placing on an aseptic operating platform, and airing until the surface of the gelatinized pueraria powder is not sticky, so as to obtain the aired cut pueraria powder; the air drying at this time may be carried out by drying with dry air.
9) Packaging: filling the dried and cut pieces of kudzu root powder into bags for vacuum packaging to obtain packaged kudzu root powder bean curd;
10) high-temperature curing: putting the packaged kudzu powder bean curd into a sterilization pot, and carrying out high-temperature steam sterilization at 120 ℃ for 30-50 min; the curing step has the substantial effect of sterilization, but improves the quality of the arrowroot flour, and the cured arrowroot flour is not aged to obtain a dry and hard product.
11) And (3) cooling: and cooling the kudzu powder bean curd cured at the high temperature to obtain the kudzu powder bean curd finished product.
Preferably, in the step 1), the highest starch content of the pueraria lobata is in the winter season of each year, and the pueraria lobata is in the "hibernation stage". The wild kudzu vine root powder has more nutrient substances, so the better kudzu vine root powder is the wild kudzu vine root harvested in winter every year.
Preferably, in the actual production process, the 120-mesh filter screen is adopted for filtering, so that the production efficiency of the image kudzu powder bean curd is found, and part of kudzu powder is left in the filtering residues, therefore, in the step 3), the 40-mesh, 60-mesh, 100-mesh and 120-mesh filter screens are adopted for graded continuous filtering;
preferably, although the steps 1) to 10) are all key points for preparing pure kudzu powder bean curd, a better bean curd quality depends on the kudzu powder and water being beaten in the step 5) according to the weight ratio of 9: 11.
Preferably, in the step 6), the gelatinized pueraria powder is in a fluid state at a high temperature, but the inventor has a trouble once in the process of searching, because a lot of 'raw' powder is stored after the fluid gelatinized pueraria powder is aged, and the gelatinization is incomplete, so that the problem is difficult to solve. Therefore, the arrowroot bean curd cannot be prepared at one time, or can be prepared after gelatinization and aging. Further optimizing parameters on the basis, namely a heating steam box, uniformly adding the kudzu root powder homogeneous solution into a steam drawer when the temperature in the steam box is 95-100 ℃, keeping the kudzu root powder homogeneous solution horizontal, and stopping adding when the thickness is 1 cm; putting the steaming drawer into the steam box to steam for 15 minutes to obtain a layer of gelatinized pueraria powder; drawing out the steaming drawer, continuously adding the kudzu root powder homogenizing liquid on the layer of gelatinized kudzu root powder, keeping the kudzu root powder homogenizing liquid horizontal, stopping adding when the thickness of the kudzu root powder homogenizing liquid is 1cm, and then putting the kudzu root powder homogenizing liquid back to the steaming box to steam for 15 minutes to obtain two layers of gelatinized kudzu root powder; repeating the above steps until the gelatinized radix Puerariae powder has 10 layers; obtaining the whole gelatinized kudzu root powder.
The invention has the beneficial effects that: solves the problem of single kudzu powder product in the current market, and provides a method for preparing edible kudzu powder bean curd from pure kudzu powder. In addition, the invention does not add any additive except water to prepare the kudzu powder bean curd product made of pure kudzu powder.
The idea of the invention is not only to the kudzu powder bean curd, but also to other starch raw materials which can be used for preparing bean curd, and the idea of preparing bean curd products by adopting a method of pasting in a layer-by-layer addition mode belongs to the protection scope of the invention.
Detailed Description
Example 1: preparation of kudzu powder bean curd
A preparation method of kudzu powder bean curd comprises the following steps:
1) crushing raw materials: selecting radix Puerariae of more than 3 years old, cleaning, and pulverizing into radix Puerariae residue with pulverizer;
2) primary rinsing: placing the radix Puerariae residue in gauze, shaking and rinsing in clear water, pouring out the upper clear water layer when the radix Puerariae powder is completely precipitated, and collecting the coarse radix Puerariae powder below;
3) and (3) secondary rinsing: taking out the coarse kudzu powder, fully pulping, filtering by adopting a 120-mesh filter screen, standing the filtrate, pouring out clear water at the upper layer after complete precipitation, and taking fine kudzu powder at the bottom;
4) and (3) drying: drying the fine kudzu powder on a bamboo curtain in the sun or in a baking oven at 45 ℃ until the water content is less than or equal to 10%; obtaining the kudzu root powder;
5) pulping: pulping the kudzu root powder and water according to the weight ratio of 3:7, and homogenizing by a homogenizer after pulping to obtain kudzu root powder homogeneous liquid;
6) pasting: heating the steam box, uniformly adding the kudzu root powder homogeneous solution into a steam drawer when the temperature in the steam box is 95-100 ℃, keeping the kudzu root powder homogeneous solution horizontal, and stopping adding when the thickness is 1 cm; putting the steaming drawer into the steam box to steam for 15 minutes to obtain a layer of gelatinized pueraria powder; drawing out the steaming drawer, continuously adding the kudzu root powder homogenizing liquid on the layer of gelatinized kudzu root powder, keeping the kudzu root powder homogenizing liquid horizontal, stopping adding when the thickness of the kudzu root powder homogenizing liquid is 1cm, and then putting the kudzu root powder homogenizing liquid back to the steaming box to steam for 15 minutes to obtain two layers of gelatinized kudzu root powder; repeating the above steps until the gelatinized radix Puerariae powder has 15 layers; obtaining whole gelatinized kudzu root powder;
7) primary aging: putting the whole gelatinized kudzu root powder on an aseptic operation table together with the steaming drawer, keeping the whole gelatinized kudzu root powder horizontal, naturally cooling the whole gelatinized kudzu root powder to the temperature of 40 ℃, and cutting the whole gelatinized kudzu root powder into blocks to obtain the gelatinized kudzu root powder;
8) secondary aging: moving the cut gelatinized pueraria powder out of a steaming drawer, placing on an aseptic operating platform, and airing until the surface of the gelatinized pueraria powder is not sticky, so as to obtain the aired cut pueraria powder;
9) packaging: filling the dried and cut pieces of kudzu root powder into bags for vacuum packaging to obtain packaged kudzu root powder bean curd;
10) high-temperature curing: placing the packaged bean curd with radix Puerariae powder in a sterilizing pot, and sterilizing with 120 deg.C steam for 30 min;
11) and (3) cooling: and cooling the kudzu powder bean curd cured at the high temperature to obtain the kudzu powder bean curd finished product.
Example 2 preparation of kudzu powder tofu
A preparation method of kudzu powder bean curd comprises the following steps:
1) crushing raw materials: selecting wild radix Puerariae harvested in winter of more than 3 years, cleaning, and pulverizing into radix Puerariae residue with pulverizer;
2) primary rinsing: placing the radix Puerariae residue in gauze, shaking and rinsing in clear water, pouring out the upper clear water layer when the radix Puerariae powder is completely precipitated, and collecting the coarse radix Puerariae powder below;
3) and (3) secondary rinsing: taking out the coarse kudzu powder, fully pulping, then carrying out grading continuous filtration by adopting filter screens of 40 meshes, 60 meshes, 100 meshes and 120 meshes, standing the filtrate until the filtrate is completely precipitated, pouring out clear water at the upper layer, and taking the fine kudzu powder at the bottom;
4) and (3) drying: drying the fine kudzu powder on a bamboo curtain in the sun or in an oven at 50 ℃ until the water content is less than or equal to 10%; obtaining the kudzu root powder;
5) pulping: pulping the kudzu root powder and water according to the weight ratio of 9:11, and homogenizing by a homogenizer after pulping to obtain kudzu root powder homogeneous liquid;
6) pasting: heating the steam box when the temperature in the steam box is 95-100 ℃, uniformly adding the kudzu root powder homogeneous liquid into a steam drawer when the temperature in the steam box is 95-100 ℃, keeping the kudzu root powder homogeneous liquid horizontal, and stopping adding when the thickness is 1 cm; putting the steaming drawer into the steam box to steam for 15 minutes to obtain a layer of gelatinized pueraria powder; drawing out the steaming drawer, continuously adding the kudzu root powder homogenizing liquid on the layer of gelatinized kudzu root powder, keeping the kudzu root powder homogenizing liquid horizontal, stopping adding when the thickness of the kudzu root powder homogenizing liquid is 1cm, and then putting the kudzu root powder homogenizing liquid back to the steaming box to steam for 15 minutes to obtain two layers of gelatinized kudzu root powder; repeating the above steps until the gelatinized radix Puerariae powder has 10 layers; obtaining the whole gelatinized kudzu root powder.
7) Primary aging: putting the whole gelatinized kudzu root powder on an aseptic operation table together with the steaming drawer, keeping the whole gelatinized kudzu root powder horizontal, naturally cooling the whole gelatinized kudzu root powder to the temperature of 50 ℃, and cutting the gelatinized kudzu root powder into blocks to obtain the gelatinized kudzu root powder;
8) secondary aging: moving the cut gelatinized pueraria powder out of a steaming drawer, placing on an aseptic operating platform, and airing until the surface of the gelatinized pueraria powder is not sticky, so as to obtain the aired cut pueraria powder;
9) packaging: filling the dried and cut pieces of kudzu root powder into bags for vacuum packaging to obtain packaged kudzu root powder bean curd;
10) high-temperature curing: placing the packaged bean curd with radix Puerariae powder in a sterilizing pot, and sterilizing with 120 deg.C steam at high temperature for 50 min;
11) and (3) cooling: and cooling the kudzu powder bean curd cured at the high temperature to obtain the kudzu powder bean curd finished product.
Claims (3)
1. A preparation method of kudzu powder bean curd comprises the following steps:
1) crushing raw materials: selecting radix Puerariae of more than 3 years old, cleaning, and pulverizing into radix Puerariae residue with pulverizer;
2) primary rinsing: placing the radix Puerariae residue in gauze, shaking and rinsing in clear water, pouring out the upper clear water layer when the radix Puerariae powder is completely precipitated, and collecting the coarse radix Puerariae powder below;
3) and (3) secondary rinsing: taking out the coarse kudzu powder, fully pulping, then adopting 40-mesh, 60-mesh, 100-mesh and 120-mesh filter screens to perform graded continuous filtration, standing the filtrate until complete precipitation, pouring out clear water at the upper layer, and taking the fine kudzu powder at the bottom;
4) and (3) drying: placing the fine kudzu powder on a bamboo curtain to be dried in the sun or in an oven at 40-50 ℃ until the water content is less than or equal to 10%; obtaining the kudzu root powder;
5) pulping: pulping the kudzu root powder and water according to the weight ratio of 9:11, and homogenizing by a homogenizer after pulping to obtain kudzu root powder homogeneous liquid;
6) pasting: heating the steam box, uniformly adding the kudzu root powder homogeneous solution into a steam drawer when the temperature in the steam box is 95-100 ℃, keeping the kudzu root powder homogeneous solution horizontal, and stopping adding when the thickness is 1 cm; putting the steaming drawer into the steam box to steam for 15 minutes to obtain a layer of gelatinized pueraria powder; drawing out the steam drawer, continuously adding the kudzu vine root powder homogenizing liquid on the layer of gelatinized kudzu vine root powder, keeping the kudzu vine root powder homogenizing liquid horizontal, stopping adding the kudzu vine root powder homogenizing liquid when the thickness of the kudzu vine root powder homogenizing liquid is 1cm, and then putting the kudzu vine root powder homogenizing liquid back to the steam box to steam for 15 minutes to obtain two layers of gelatinized kudzu vine root powder; repeating the above steps until the gelatinized radix Puerariae powder has 10 layers; obtaining whole gelatinized kudzu root powder;
7) primary aging: putting the whole gelatinized kudzu root powder on an aseptic operation table together with the steaming drawer, keeping the whole gelatinized kudzu root powder horizontal, naturally cooling the whole gelatinized kudzu root powder to the temperature of 40-50 ℃, and cutting the gelatinized kudzu root powder into blocks to obtain the gelatinized kudzu root powder;
8) secondary aging: moving the cut gelatinized pueraria powder out of a steaming drawer, placing on an aseptic operating platform, and airing until the surface of the gelatinized pueraria powder is not sticky, so as to obtain the aired cut pueraria powder;
9) packaging: filling the dried and cut pieces of kudzu root powder into bags for vacuum packaging to obtain packaged kudzu root powder bean curd;
10) high-temperature curing: putting the packaged kudzu powder bean curd into a sterilization pot, and carrying out high-temperature steam sterilization at 120 ℃ for 30-50 min;
11) and (3) cooling: and cooling the kudzu powder bean curd cured at the high temperature to obtain the kudzu powder bean curd finished product.
2. The method for preparing arrowroot bean curd as claimed in claim 1, wherein the method comprises the following steps: in the step 1), the pueraria lobata is wild pueraria lobata harvested every year in winter.
3. A kudzu powder bean curd prepared by the method for preparing kudzu powder bean curd according to claim 1 or 2.
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