CN108850189A - A kind of preparation method of kwan-yin leaf fermented bean curd - Google Patents
A kind of preparation method of kwan-yin leaf fermented bean curd Download PDFInfo
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- CN108850189A CN108850189A CN201810698357.XA CN201810698357A CN108850189A CN 108850189 A CN108850189 A CN 108850189A CN 201810698357 A CN201810698357 A CN 201810698357A CN 108850189 A CN108850189 A CN 108850189A
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- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of preparation method of kwan-yin leaf fermented bean curd, step is:The fresh kwan-yin leaf of S1, acquisition;Picking soya bean is simultaneously impregnated;S2, kwan-yin leaf, soya bean defibrination obtain no residue liquid;S3, mixing, and mixed liquor is put into vessel to and is added vegetation buck and auxiliary material, obtain kwan-yin bean curd;S4, brine compositions liquid is added dropwise on the blocky kwan-yin bean curd prepared, it is vacuum-packed with packaging film, packaged kwan-yin bean curd is moved in constant incubator and is kept the temperature, after the bag body of film to be packaged forms expanding bag, packaging film is opened, solids is taken out and obtains block-like fermented bean curd;The brine compositions liquid is the mixed liquor of beneficial flora and soluble solids zinc salt, which is the strain containing one or both of lactoBacillus or BacillusSP beneficial flora, and the mass ratio of the beneficial flora and blocky kwan-yin bean curd is 1~2:100, the mass ratio of soluble solids zinc salt is 0.03~0.05:100.
Description
Technical field
The present invention relates to technical field of food deep processing more particularly to a kind of preparation methods of kwan-yin leaf fermented bean curd.
Background technique
Fermented bean curd is also fermented bean curd, is that a kind of traditional food is liked due to his particular tastes by broad masses.Market
It is common to have red, Chinese cabbage fermented bean curd and Anagyris foetida fermented bean curd etc..Fermented bean curd is known as because its nutritive value is high " east cheese " title.
Fermented bean curd is rich in 8 kinds that protein, carbohydrate, unsaturated fatty acid, minerals (calcium, phosphorus, iron), human body cannot synthesize must
Need amino acid, carrotene and multivitamin etc., have invigorating the spleen it is wide in, moisturize, dehumidify and other effects, often eat to it is pre- control hypertension,
Artery sclerosis, rheumatism have certain effect.
Fermented bean curd is a kind of processed soybean food of secondary operation, is one of the fermented food of China's folk tradition, is to use bean curd
Fermentation is made.Fermented bean curd manufacture craft is fine and smooth rigorous, from selection, defibrination, be filled into sizing, press dry, mouldization is all worthy of careful study.It produces
Fermented bean curd quality it is fine and smooth soft, delicious flavour is odd fragrant, full of nutrition, improves a poor appetite, and helping digest is the common food of people,
It is the condiment of culinary art again simultaneously.There are fermented bean curd production in China various regions, although it is their appearance, shape, not of uniform size, and because matching
Material is different and title and flavor are different, but its method is all substantially the same.
Kwan-yin tree also known as Japanese Premna, bean curd wood, Japanese premna, Japanese Premna Herb, kwan-yin bavin, Herba Fici Simplicissimae, bean curd grass, Premna microphylla Turez, hemostasis
Grass is the perennial machaka of Verenaceae Premna, and kwan-yin leaf is also the greenery grown on kwan-yin tree, civil to be also spot
Turtledove egg leaf, kwan-yin bavin leaf etc., are a kind of medicinal and edible plants.Kwan-yin leaf can also be used as medicine, and have clearing heat and detoxicating, detumescence hemostasis etc.
Effect also has the health-care efficacies such as reduce cholesterol, antifatigue, enhancing is immune.Kwan-yin leaf is full of nutrition, is rich in pectin, can
Raw material as green food.
Kwan-yin leaf color is emerald green, full of nutrition, natural pollution-free, and the nutritive value of kwan-yin leaf is higher, with common vegetable
The nutritional ingredient of dish is compared, and crude fiber content is much higher than three-coloured amaranth, and the content of VC, chlorophyll in fresh leaf are much higher than spinach, amino
Acid content is close to asparagus.Through being measured amino acid composition and content in kwan-yin leaf, find to contain 18 kinds in kwan-yin leaf
Amino acid, wherein must amino acid account for the 32.4% of amino acid content.Pectin content is especially abundant in kwan-yin leaf, and content reaches
30~40%, it is to be currently known in vegetables and fruits class plant, premier pectin content, and kwan-yin leaf bean curd can be made
Main component.Chinese history all makes bean curd, the bean curd of kwan-yin leaf production, civil title " kwan-yin with kwan-yin leaf for thousands of years
Bean curd ".
Although civil there are many record for making bean curd with kwan-yin leaf, lack the record with bean curd production fermented bean curd,
To find out its cause, being primarily due to the chlorophyll in kwan-yin bean curd, pectin content height, Determination of Chlorophyll is with the state and egg of complex
White matter is combined together, and it is in g., jelly-like, retention ability is strong, and viscoelasticity is good, has one dense that kwan-yin bean curd made, which is blackish green,
Leaf fragrant, features good taste is full of nutrition, without sugar, be a kind of extraordinary healthy food.But beans are made in bean curd
In the fermentation process of fermented bean curd, due to the enzymolysis of conventional enzyme in the prior art, with the destruction and decomposition of protein structure, leaf
Green element is also decomposed therewith.Leading to made fermented bean curd chlorosis, i.e. the bean curd changes colour in the production process, and nutrition is scattered and disappeared,
The faint scent of kwan-yin leaf bean curd distinctive green makings and kwan-yin bean curd is lost, eating mouth feel, nutritional ingredient are lost
It loses.
Summary of the invention
Object of the present invention is to solve the above problems, a kind of preparation method of kwan-yin leaf fermented bean curd is provided, enriches people's
Dining table culture is still able to maintain the distinctive green makings of kwan-yin leaf bean curd during the fermentation, and eating mouth feel, nutritional ingredient are all
It is lost.
To achieve the goals above, the technical scheme is that:
A kind of the step of preparation method of kwan-yin leaf fermented bean curd, this method is:
The fresh kwan-yin leaf of S1, acquisition, washes with water and drains, obtain clean kwan-yin leaf;Picking whole grain soya bean, soya bean
Decladding is impregnated after cleaning, and is impregnated 3~5 hours under the conditions of 25~30 DEG C;
S2, the clean kwan-yin leaf for obtaining step 1 put into 0.5~1.5min of blanching in 90~98 DEG C of hot water, then
It is put into fiberizer and adds water defibrination, slurries strainer filtering falls residue, obtains no residue slurries;Soaked soya bean is pulled out, is put
Enter fiberizer and add water defibrination, grinds and fall residue with strainer filtering after soya-bean milk, obtain no residue beans liquid;
S3, it is mixed to get mixed liquor by the no residue slurries, without residue soya bean liquid, and mixed liquor is put into vessel and is added
Vegetation buck and auxiliary material, weight ratio are 6~11:1~1.2:0.4~0.8 mixing, stands 2~3 hours and obtains kwan-yin bean curd;
The auxiliary material is corn oil;
S4, brine compositions liquid is added dropwise on the blocky kwan-yin bean curd prepared, is vacuum-packed with packaging film, it will be packaged
Kwan-yin bean curd, which moves in constant incubator, to be kept the temperature, and after the bag body of film to be packaged forms expanding bag, packaging film is opened, and is taken out solid
Body object obtains block-like fermented bean curd;The brine compositions liquid is the mixed liquor of beneficial flora and soluble solids zinc salt, the benefit
Raw flora is the strain containing one or both of lactoBacillus or BacillusSP beneficial flora, the beneficial flora
Mass ratio with blocky kwan-yin bean curd is 1~2:100, the mass ratio of soluble solids zinc salt is 0.03~0.05:100.
Further, the soluble solids zinc salt is the soluble solids zinc salt of 20~30ppm containing zinc.
Further, the temperature of the constant incubator is maintained at 25~32 DEG C, and soaking time is 20~28 hours.
As improvement to above-mentioned technical proposal, the fermented bean curd or thick gravy can be added, when thick gravy is added, the halogen
Juice is advisable with covering fermented bean curd block, makes fermented bean curd and air insulated.
As improvement to above-mentioned technical proposal, the proportion of the thick gravy ingredient be two bent white wine 0.5~3%, monosodium glutamate 2~
5%, chickens' extract 0.5~2%, tsaoko 1~5%, illiciumverum 2~5%, capsicum 0.4~5%, white sugar 10~15%, rape oil 1~3%,
Green onion 0.5~3%, ginger 2~5%, salt 3~6%, remaining is water, stew in soy sauce 30~60 minutes, filters out thick gravy and obtains halogen product, in 100 portions of halogen
In product, the seasoning of following parts by weight is admixed:1~5 part of garlic powder, 0.3~1 part of zanthoxylum powder, 0.1~8 part of chilli oil.
Basis mechanism of the invention is:
The source of green vegetables Green is mainly chlorophyll, and with chlorophyll a for main green components in chlorophyll, it is green in leaf
In the tetrapyrrol(e) structure of plain a, because magnesium ion there are due to show green.Chlorophyll is very sensitive to acid, because acid can remove tetrapyrrole knot
Magnesium ion in structure becomes the pheophytin of breen.Chlorophyll in plant is the lipoprotein protection in conjunction with lipoprotein
Chlorophyll is acted on from organic acid existing in plant tissue.When green vegetables are heated, make chlorophyll since lipoprotein solidifies
Protective effect is lost, the organic acid effect that chlorophyll and Plant emission go out loses green.The present invention, by beneficial flora and solubility
The mixing of solid zinc salt, obtains brine compositions liquid, is then added drop-wise on blocky kwan-yin bean curd and is vacuum-packed with packaging film,
While blocky kwan-yin bean curd ferments, the zinc in soluble solids zinc salt replaces the magnesium in chlorophyll, without blocky kwan-yin beans
Rotten pectin reacts, therefore can guarantee the nutrition of pectin in blocky kwan-yin bean curd, can grow with zinc derivative generated
Phase keeps green, prevents the discoloration in storage sales process.The finished product of fermented bean curd in this way is in g., jelly-like in a longer period of time,
Retention ability is strong, and viscoelasticity is good, and green is bright, very attractive, causes the appetite of people.With higher nutrition and health care
Function.
Compared with prior art, the invention has the advantages and positive effects that:
The preparation method of kwan-yin leaf fermented bean curd of the invention, while the fermentation of blocky kwan-yin bean curd, soluble solids zinc salt
In zinc replace chlorophyll in magnesium, react without the pectin of blocky kwan-yin bean curd, therefore can guarantee blocky kwan-yin
The nutrition of pectin in bean curd can keep green with zinc derivative generated for a long time, prevent the discoloration in storage sales process.
The finished product of fermented bean curd in this way is in g., jelly-like in a longer period of time, and retention ability is strong, and viscoelasticity is good, and green is bright, very attractive,
Cause the appetite of people.With higher nutrition and healthcare function.
Specific embodiment
Below in conjunction with specific embodiments of the present invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts is made
Any modification, equivalent substitution, improvement and etc., should all be included in the protection scope of the present invention.
The preparation method of kwan-yin leaf fermented bean curd of the invention, step are:
The fresh kwan-yin leaf of S1, acquisition, washes with water and drains, obtain clean kwan-yin leaf;Picking whole grain soya bean, soya bean
Decladding is impregnated after cleaning, and is impregnated 3~5 hours under the conditions of 25~30 DEG C;
S2, the clean kwan-yin leaf for obtaining step 1 put into 0.5~1.5min of blanching in 90~98 DEG C of hot water, then
It is put into fiberizer and adds water defibrination, slurries strainer filtering falls residue, obtains no residue slurries;Soaked soya bean is pulled out, is put
Enter fiberizer and add water defibrination, grinds and fall residue with strainer filtering after soya-bean milk, obtain no residue beans liquid;
S3, it is mixed to get mixed liquor by the no residue slurries, without residue soya bean liquid, and mixed liquor is put into vessel and is added
Vegetation buck and auxiliary material, weight ratio are 6~11:1~1.2:0.4~0.8 mixing, stands 2~3 hours and obtains kwan-yin bean curd;
The auxiliary material is corn oil;
S4, brine compositions liquid is added dropwise on the blocky kwan-yin bean curd prepared, is vacuum-packed with packaging film, it will be packaged
Kwan-yin bean curd, which moves in constant incubator, to be kept the temperature, and after the bag body of film to be packaged forms expanding bag, packaging film is opened, and is taken out solid
Body object obtains block-like fermented bean curd;The brine compositions liquid is the mixed liquor of beneficial flora and soluble solids zinc salt, the benefit
Raw flora is the strain containing one or both of lactoBacillus or BacillusSP beneficial flora, the beneficial flora
Mass ratio with blocky kwan-yin bean curd is 1~2:100, the mass ratio of soluble solids zinc salt is 0.03~0.05:100.
Further, the soluble solids zinc salt is the soluble solids zinc salt of 20~30ppm containing zinc.
Further, the temperature of the constant incubator is maintained at 25~32 DEG C, and soaking time is 20~28 hours.
As improvement to above-mentioned technical proposal, the fermented bean curd or thick gravy can be added, when thick gravy is added, the halogen
Juice is advisable with covering fermented bean curd block, makes fermented bean curd and air insulated.
As improvement to above-mentioned technical proposal, the proportion of the thick gravy ingredient be two bent white wine 0.5~3%, monosodium glutamate 2~
5%, chickens' extract 0.5~2%, tsaoko 1~5%, illiciumverum 2~5%, capsicum 0.4~5%, white sugar 10~15%, rape oil 1~3%,
Green onion 0.5~3%, ginger 2~5%, salt 3~6%, remaining is water, stew in soy sauce 30~60 minutes, filters out thick gravy and obtains halogen product, in 100 portions of halogen
In product, the seasoning of following parts by weight is admixed:1~5 part of garlic powder, 0.3~1 part of zanthoxylum powder, 0.1~8 part of chilli oil.
Basis mechanism of the invention is:
The source of green vegetables Green is mainly chlorophyll, and with chlorophyll a for main green components in chlorophyll, it is green in leaf
In the tetrapyrrol(e) structure of plain a, because magnesium ion there are due to show green.Chlorophyll is very sensitive to acid, because acid can remove tetrapyrrole knot
Magnesium ion in structure becomes the pheophytin of breen.Chlorophyll in plant is the lipoprotein protection in conjunction with lipoprotein
Chlorophyll is acted on from organic acid existing in plant tissue.When green vegetables are heated, make chlorophyll since lipoprotein solidifies
Protective effect is lost, the organic acid effect that chlorophyll and Plant emission go out loses green.The present invention, by beneficial flora and solubility
The mixing of solid zinc salt, obtains brine compositions liquid, is then added drop-wise on blocky kwan-yin bean curd and is vacuum-packed with packaging film,
While blocky kwan-yin bean curd ferments, the zinc in soluble solids zinc salt replaces the magnesium in chlorophyll, without blocky kwan-yin beans
Rotten pectin reacts, therefore can guarantee the nutrition of pectin in blocky kwan-yin bean curd, can grow with zinc derivative generated
Phase keeps green, prevents the discoloration in storage sales process.The finished product of fermented bean curd in this way is in g., jelly-like in a longer period of time,
Retention ability is strong, and viscoelasticity is good, and green is bright, very attractive, causes the appetite of people.With higher nutrition and health care
Function.
Compared with prior art, the invention has the advantages and positive effects that:
The preparation method of kwan-yin leaf fermented bean curd of the invention, while the fermentation of blocky kwan-yin bean curd, soluble solids zinc salt
In zinc replace chlorophyll in magnesium, react without the pectin of blocky kwan-yin bean curd, therefore can guarantee blocky kwan-yin
The nutrition of pectin in bean curd can keep green with zinc derivative generated for a long time, prevent the discoloration in storage sales process.
The finished product of fermented bean curd in this way is in g., jelly-like in a longer period of time, and retention ability is strong, and viscoelasticity is good, and green is bright, very attractive,
Cause the appetite of people.With higher nutrition and healthcare function.
Claims (5)
1. a kind of preparation method of kwan-yin leaf fermented bean curd, it is characterised in that:The step of preparation method is:
The fresh kwan-yin leaf of S1, acquisition, washes with water and drains, obtain clean kwan-yin leaf;Picking whole grain soya bean, soya bean
Decladding is impregnated after cleaning, and is impregnated 3~5 hours under the conditions of 25~30 DEG C;
S2, the clean kwan-yin leaf for obtaining step 1 put into 0.5~1.5min of blanching in 90~98 DEG C of hot water, then
It is put into fiberizer and adds water defibrination, slurries strainer filtering falls residue, obtains no residue slurries;Soaked soya bean is pulled out, is put
Enter fiberizer and add water defibrination, grinds and fall residue with strainer filtering after soya-bean milk, obtain no residue beans liquid;
S3, it is mixed to get mixed liquor by the no residue slurries, without residue soya bean liquid, and mixed liquor is put into vessel and is added
Vegetation buck and auxiliary material, weight ratio are 6~11:1~1.2:0.4~0.8 mixing, stands 2~3 hours and obtains kwan-yin bean curd;
The auxiliary material is corn oil;
S4, brine compositions liquid is added dropwise on the blocky kwan-yin bean curd prepared, is vacuum-packed with packaging film, it will be packaged
Kwan-yin bean curd, which moves in constant incubator, to be kept the temperature, and after the bag body of film to be packaged forms expanding bag, packaging film is opened, and is taken out solid
Body object obtains block-like fermented bean curd;The brine compositions liquid is the mixed liquor of beneficial flora and soluble solids zinc salt, the benefit
Raw flora is the strain containing one or both of lactoBacillus or BacillusSP beneficial flora, the beneficial flora
Mass ratio with blocky kwan-yin bean curd is 1~2:100, the mass ratio of soluble solids zinc salt is 0.03~0.05:100.
2. preparation method as described in claim 1, it is characterised in that:The soluble solids zinc salt is containing 20~30ppm of zinc
Soluble solids zinc salt.
3. preparation method as described in claim 1, it is characterised in that:The temperature of the constant incubator is maintained at 25~32
DEG C, soaking time is 20~28 hours.
4. preparation method as described in claim 1, it is characterised in that:Thick gravy can be added in the fermented bean curd, when addition halogen
When juice, the thick gravy is advisable with covering fermented bean curd block, makes fermented bean curd and air insulated.
5. preparation method as described in claim 1, it is characterised in that:The proportion of the thick gravy ingredient be two bent white wine 0.5~
3%, monosodium glutamate 2~5%, chickens' extract 0.5~2%, tsaoko 1~5%, illiciumverum 2~5%, capsicum 0.4~5%, white sugar 10~15%,
Rape oil 1~3%, green onion 0.5~3%, ginger 2~5%, salt 3~6%, remaining is water, stew in soy sauce 30~60 minutes, filters out thick gravy and obtains halogen
Product admix the seasoning of following parts by weight in 100 parts of halogen product:1~5 part of garlic powder, 0.3~1 part of zanthoxylum powder, chilli oil 0.1
~8 parts.
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Citations (6)
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CN1277815A (en) * | 2000-07-06 | 2000-12-27 | 邓中齐 | Fubi bean curd and method for preparing same |
CN101057646A (en) * | 2007-05-31 | 2007-10-24 | 上海交通大学 | Production method for vitex negundo bean curd products |
CN102754698A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Celery juice soycheese and preparation method thereof |
CN103222511A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Production method for health fermented beancurd |
CN104472727A (en) * | 2014-12-19 | 2015-04-01 | 安徽农业大学 | Making process for Guanyin bean curd |
CN105249130A (en) * | 2015-12-01 | 2016-01-20 | 赵群英 | Premna microphylla tofu solid beverage |
-
2018
- 2018-06-29 CN CN201810698357.XA patent/CN108850189A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1277815A (en) * | 2000-07-06 | 2000-12-27 | 邓中齐 | Fubi bean curd and method for preparing same |
CN101057646A (en) * | 2007-05-31 | 2007-10-24 | 上海交通大学 | Production method for vitex negundo bean curd products |
CN102754698A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Celery juice soycheese and preparation method thereof |
CN103222511A (en) * | 2013-04-19 | 2013-07-31 | 陈彦屏 | Production method for health fermented beancurd |
CN104472727A (en) * | 2014-12-19 | 2015-04-01 | 安徽农业大学 | Making process for Guanyin bean curd |
CN105249130A (en) * | 2015-12-01 | 2016-01-20 | 赵群英 | Premna microphylla tofu solid beverage |
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Application publication date: 20181123 |