CN1742619A - Method for producing bean products - Google Patents
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- CN1742619A CN1742619A CNA2005100987599A CN200510098759A CN1742619A CN 1742619 A CN1742619 A CN 1742619A CN A2005100987599 A CNA2005100987599 A CN A2005100987599A CN 200510098759 A CN200510098759 A CN 200510098759A CN 1742619 A CN1742619 A CN 1742619A
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Abstract
The present invention discloses to a method for producing soybean product by using whole soybean dry process. Said process includes the following steps: semi-defatting, pulverizing, stirring, forming, drying and sterilization. Said invention can greatly raise the utilization rate of soybean raw material, and the soybean product is a kind of health-care food with high protein, high fibre, low fat and rich nutrients.
Description
Technical field
The invention provides a kind of production method of bean product, especially a kind of whole soybean dry-process is produced the method for bean product.
Background technology
Bean product production stems from China Ming Dynasty mid-term, existing so far more than 600 year history, and this is the bean product that a kind of people like very much.What produce the general employing of bean product in the prior art is wet processing.In this technology, will be with soybean soaking, defibrination, also to add chemical addition agents such as bittern or gypsum, and to remain bean dregs, bean dregs are mainly derived from skin of beancurd, account for the 8-10% of soybean gross weight, have so just reduced the finished product output capacity of soybean, generally about 80-90%, the removal of bean dregs simultaneously also causes the destroyed or loss of some nutrients for it; The yellow seriflux of discharging in the wet processing has caused pollution to environment, and adds additive in product, then product has also been caused pollution.Though the wet processing of traditional bean product has a lot of deficiencies, also continuing to use up till now, is the reason that has it to have to do like this, mainly is that bean product must pass through high-temperature process, remove its beans stink smell, and wet processing can remove raw meat easily by the heating to soya-bean milk; In soya-bean milk, add additive, can make it be molded into the different shape bean product different with the soft or hard degree; And remove wherein bean dregs, help the last Forming Quality and the mouthfeel of bean product.
In recent years, in the field that makes vegetable protein food, some new development have been arranged, publication number is CN1243676A, the Chinese invention patent application that name is called " preparation method of vegetable protein food " discloses following preparation method: " a kind of preparation method of vegetable protein food; with selected defilming soybean; oil expression; making oil yield is 10-12%; pulverize is then crossed 100 mesh sieves and is made bean powder, adds entry in bean powder; the addition of water is 0.58-0.73 a times of bean powder weight, after stirring, enter extruder, under 180 ℃ of temperature, add hot-extrudable second through 3-5, make block or laminar, steeped 1.5-2.5 hour with clear water, pull the back control out and do, fried 27-35 promptly makes second under 250-300 ℃ oily temperature ".
In the preparation method of above-mentioned vegetable protein food, the same ground of method for processing bean products with traditional will like this, just cause loss of nutritive components with defilming soybean, simultaneously, has also reduced the output capacity of bean product.In addition, in above-mentioned technology, to make it become fried food the block or fried system of laminar bean product of extrusion modling.The fried mistake of bean product, its oil content will increase, and improve its fat content, reduce the shelf-life, and improve cost of manufacture.
Summary of the invention
The objective of the invention is to improve deficiency of the prior art, provide a kind of whole soybean dry-process to produce the method for bean product, use full beans processing in this method, nutrient components of soybean is run off, extrusion modling and soybean are finished except that raw meat one goes on foot, processing technology is simple and convenient.
The object of the present invention is achieved like this:
Its step of method that whole soybean dry-process provided by the invention is produced bean product is as follows:
1, half degreasing
Grease in the soybean is sloughed a part with oil press, make oil content wherein reduce 40-60%, make the yellow-white soya-bean cake, wherein content of oil and grease is at 7-9%;
2, broken cake system bean powder
80--85 order bean powder is made in the pulverizing of soya-bean cake after above-mentioned half degreasing;
3, add the water breading
Add water and stir in above-mentioned bean powder, amount of water is the 40-45% of bean powder, stirs;
4, moulding bean product
The bean powder of the above-mentioned humidity that stirs is passed through heating and extrusion modling, in extrusion process, raw material successively is extruded moulding in low temperature, three temperature environments of middle gentle high temperature, the temperature of these three extruded segment is respectively: 150-155 ℃ of low-temperature zone, 170-175 ℃ middle-temperature section and 180-185 ℃ of high temperature section, at the pressure of each temperature section material extruding and the time of stop be: in low-temperature zone, extruding force is 29.4Kpa (0.3Kg/cm
2)-68.6Kpa (0.7Kg/cm
2), extrusion time is 25-35 second, at middle-temperature section, extruding force is 127.4Kpa (1.3Kg/cm
2)-166.6Kpa (1.7Kg/cm
2), extrusion time is 12-18 second; In high temperature section, extruding force is 196Kpa (2Kg/cm
2)-392Kpa (4Kg/cm
2), extrusion time is 4-6 second.
In extrusion modling, preferably use the quick-fried machine of screw extruding spray, the bean powder that water mixes be will add and screw shaped or shapes such as sheet or strip will be squeezed into, be provided with three electric heaters in recipient upper edge screw axis direction, the heating-up temperature of adjusting this electric heater is required low temperature, middle gentle high temperature, the diameter of recipient is reduced gradually by the gap of charging aperture to extrusion and screw rod, thereby extruding force is increased gradually.
Bean product for extrusion modling can carry out following subsequent technique program again, as:
A, dry sterilization packing, it may further comprise the steps:
A, dry bean product
The bean product of extrusion modling are cut into chunks, carry out drying, make the water content of bean product be lower than 12%;
B, sterilization packaging
The bean product that drying is good become finished product by the back packing of sterilizing.
Dry bean product wherein, can be by the bean product of extrusion modling being inserted static heating, drying in the barn, also the bean product of extrusion modling can be placed on the conveyer belt, dry at the volley by the electrical heating Drying tunnel, the bean product of extrusion modling can also be placed on the ventilation lucifugal place and dry.
By top subsequent technique program, obtain dry bean product, can store for a long time, treat it to be soaked in water or to boil when edible, make its deliquescing, then or stew or stir-fry or cold and dressed with sauce.
The bean product of extrusion modling also can be made flavourings instant food by following subsequent technique program:
B, seasoning vacuum packaging
A, the wet bean product of extrusion modling are placed the natural environment airing, solid shape, the airing time is 20-30 minute;
B, bean product that will be fixed-type require to cut into chunks according to finished product;
C, interpolation powdery and/or watery flavouring are mixed thoroughly,
D, sprinkle in bean product into hot vegetable oil, mix thoroughly, the temperature of vegetable oil is 250-300 ℃, and the weight ratio of vegetable oil and bean product is 100: 1.5-2.
E, vacuumize, pack.
In the vacuum-packed program of the seasoning of this flavourings instant food, comprise multiple flavouring in the flavouring of adding, as refined salt, sugar, zanthoxylum powder, chilli powder, soy sauce or the like, the adding kind of flavouring and quantity can independently be held according to people's taste.By this follow-up method, can make the instant food of instant bagged.
The method that whole soybean dry-process provided by the invention is produced bean product has following characteristics:
1, in the beans muscle, keeps skin of beancurd, improve the nutritive value of bean product.
The main component of skin of beancurd is an eatable cellulose, and its nutritive value more and more comes into one's own.After deliberation as can be known, food fiber can effectively reduce blood sugar, shorten the holdup time of ight soil in enteron aisle, can also adsorb the cholesterol of staying in duodenum and the liver, therefore, food fiber can effectively prevent colorectal cancer, diabetes, obesity, constipation, hyperlipidemia and safeguard enteron aisle ecology, helps the health of cardiovascular system etc.Many scholars classify food fiber as the 7th nutrient of the needed by human body after sugar, fat, proteins,vitamins,minerals (comprising trace element) and moisture.Skin of beancurd is stayed in the bean product, improved the nutritive value of bean product.Simultaneously, do not remove skin of beancurd, improved the output capacity of soybean yet.
Producing bean product in the prior art, comprise and all remove skin of beancurd in the dry fabrication method, is to be familiar with outside the deficiency as its effect of food fiber and effect for skin of beancurd on the one hand, is exactly can not allow on the technology in addition.As wet processing, if bean dregs are not removed, the bean product of making are all undesirable from the outward appearance to the mouthfeel, and this mainly is owing to skin of beancurd can not be ground very in small, broken bits in the wet processing.In dry process of the present invention, skin of beancurd will being communicated with whole bean or pea, to be ground into the 80-85 order be to be relatively easy to, then, add an amount of water noodles served with soy sauce, sesame butter, etc. at the bean powder that will be mixed with skin of beancurd, particularly pass through extrusion forming process in this technology, under specific three sections temperature and suitable extruding force, the bean product outward appearance of moulding and mouthfeel can match in excellence or beauty with bean product of the prior art.
2, make this product of making balanced in nutrition for soya bean half degreasing.
Nowadays pay much attention to balanced in nutrition in people's diet.Soya bean is carried out half degreasing, its objective is the fat content that reduces in the product, relatively improved protein content, make protein and fatty balance, benefit health.
3, adding hot extrusion molding and oven dry effectively removes raw meat and makes product have enough pliabilities.
Bean product has an important task in manufacturing process be to remove the beans stink smell, and traditional wet processing will pass through boiling after bean or pea are soaked, grind, and removes the beans stink smell in the high temperature boiling.In the preparation method of disclosed dry method vegetable protein food, in molding procedure, add hot extrusion in the aforesaid prior art by one section high temperature, abundant not enough to the removal of beans stink smell, also increased fried operation in the back, thoroughly remove raw meat with this.What this technology was made is and the diverse another kind of food of the present invention that it is a kind of direct-edible pot foods, generally can not be as the dish on the dining table.And as the bean product that can make dish, all make with wet processing basically.
The method that whole soybean dry-process provided by the invention is produced bean product adds hot extrusion by three sections high temperature in the extrusion modling stage, basically sloughed beany flavor, and the baking of adding the back dehumidifies, reached the purpose that dry products extends the shelf life, in addition, this product process when edible has good flexible after being soaked in water and easing back, and is poor not broken, has strong beany flavour.
The invention discloses a kind of whole soybean dry-process and produce the method for bean product, its technology comprises half degreasing, pulverizing, noodles served with soy sauce, sesame butter, etc., moulding, oven dry, sterilization.The present invention has compared following advantage with existing conventional wet technology: 1, in whole process, do not add any chemical substance, and without sewage discharge, not surplus bean dregs make product avoid polluting, and have strengthened the edible security of bean product, have protected environment again; 2, improved the utilization rate of raw soybeans, the soybean utilization rate had both increased output up to 99%, had reduced cost again; 3, the present invention has lacked six procedures than conventional wet technology, has both reduced found the factory investment and production cost, has saved the energy and water source again; 4, because the water content of product is low, prolonged the shelf-life, made product take care of well, easily transport; 5, because this method adopts machining, by heating, pressurization and explosive decompression and pass through baking operation, the bean product of making do not have the beans stink smell, the giving off a strong fragrance flavor and the full nutrition that have kept soybean natural, pliable and tough, the chewiness, delicious of tasting, it can steam, boil, burn, bake, stir-fry or cold and dressed with sauce, and can make the instant bagged instant food.The bean product high protein that this method is made, high fiber, low fat, nutritious equilibrium is the healthy food of full nutrition.
Bean product of the present invention can be soybean gluten, beans silk, beans chicken wings, beans shrimp, wide beans band etc.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment 1:
Present embodiment provides the method for producing soybean gluten by whole soybean dry-process, its concrete technological process as shown in Figure 1, concrete technology is as follows:
1, selects materials
Select good quality soybeans as raw material, preferably select Heilungkiang Helen agricultural greening good quality soybeans for use.The beans muscle color and luster made from this soya bean is good, is of high nutritive value.
2, removal of impurities
Pick bad beans, variegated beans, foreign material such as go mouldy beans and beanpod and soil block, stone, the soya bean outside is being cleaned or wiped clean.
3, half degreasing
With oil press soya bean is squeezed de-oiling fat, the general fatty 18.4-20% of soya bean by half degreasing, reduces by wherein about 50% fat.Soya-bean cake after half degreasing is tile, yellow-white, and surperficial oil stains-less, oil content keeps about 7-9%.
Particularly, the soybean that cleaning is dry gives birth to oil expression twice, and first pass soya-bean cake thickness is the 2.4-3 millimeter, and second time soya-bean cake thickness is the 1.7.-2.0 millimeter, and optimum value is the 1.74-1.77 millimeter.
Can use the oil press of YZY101 type.
4, broken cake powder process
The soya-bean cake that previous step is made suddenly is broken into the fragment of walnut size earlier with pulverizer, then, this fragment is dropped in flour milling machine levigately again, makes 80-85 order bean powder, for example, is processed into 82 order bean powderes.
5, noodles served with soy sauce, sesame butter, etc.
Add water in the bean powder that preceding working procedure is made, amount of water is the 40-45%% of bean powder, progressively adds, and stirs.The wet degree of doing of the bean powder of mixing should be that pinch with hand can be agglomerating, can scatter but put down gently.
6, moulding
Use the sudden and violent machine of screw extruding spray, the bean powder that preceding working procedure is mixed is processed into the shaft-like beans muscle of spiral base.The screw rod extrusion chamber of the sudden and violent machine of this screw extruding spray is provided with three road heaters therebetween from the charging aperture to the discharging opening, make extrusion chamber have three extruded segment: 150-155 ℃ low-temperature zone, 170-175 ℃ middle-temperature section and 180-185 ℃ of high temperature section that temperature raises gradually; In low-temperature zone, extruding force is 29.4Kpa (0.3Kg/cm
2)-68.6Kpa (0.7Kg/cm
2), extrusion time is 25-35 second, at middle-temperature section, extruding force is 127.4Kpa (1.3Kg/cm
2)-166.6Kpa (1.7Kg/cm
2), extrusion time is 12-18 second; In high temperature section, extruding force is 196Kpa (2Kg/cm
2)-392Kpa (4Kg/cm
2), extrusion time is 4-6 second.
The setting of three sections temperature in the extrusion modling is keys of moulding beans muscle, if do not establish low-temperature zone and middle-temperature section, a high temperature section is set directly, and the wet bean powder of import is easy to be bonded in the container wall, results in blockage, and moulding is also bad.If middle-temperature section is not set, between low temperature and the high temperature section transition temperature rise too violent, a sticking tube problem also can occur, and half-cooked phenomenon appears in the beans muscle.Have only three sections heating-up temperature sections are set, and temperature gradient as above, the time of staying of raw material in each section shortens gradually, makes wet bean powder be able to abundant evaporation at low-temperature zone moisture, to the further transpiring moisture of middle-temperature section, and compacted one-step forming just, to the high-temperature region, water content also reduces greatly, and the viscosity of raw material reduces, a sticking tube situation can not appear under the high temperature yet, at high temperature and bigger extruding force compacted under and take off raw meat.At this moment, the beans muscle still is softer, can be easily from difform nozzle mould mouth extrusion molding slabbing, thread and be reversed into the different shape of screw shaped.Material also has considerable influence to moulding beans muscle in the time of staying of each temperature section, if overstand, product may burntly be stuck with paste, if the time of staying is too short, formed product is bad, the pliability variation.Therefore, controlling well after the temperature of equipment, adjusting the rotating speed of screw rod and the inlet amount of controlling well also is important.In concrete operations, should adjust the rotating speed and the feeding quantity of screw rod according to the model of use single lead screw ex truding briquetting machine, make it to meet the above-mentioned extruding force and the time of staying, can produce the good product of moulding, and not sticking tube, do not stop up.
Particularly, to use the quick-fried machine of DJ58 type screw extruding spray to be example, by temperature of control inlet amount, screw rod velocity of rotation and each section of extrusion chamber and the length of each section, the extruding force that bean flour is subjected in above-mentioned three extruded segment is respectively 49Kpa (0.5kg/cm in the forming process
2), 1 47Kpa (1.5Kg/cm
2) and 294Kpa (3Kg/cm
2), the time of staying was respectively 30 seconds, 15 seconds and 5 seconds.Correspondingly, 65-75 rev/min of the rotating speed of screw rod flavor, correspondingly, the length of low-temperature zone is 25 centimetres, and the length of middle-temperature section is 20 centimetres, and the length of high temperature section is 15 centimetres, the quantum of output 24-26 kilogram of beans muscle/hour.
It is airing beans muscle that following operation can be arranged after molding procedure
The beans muscle that a last step is extruded places airing under the natural environment, solid shape, and the airing time is 1-2 hour.
Can increase in airing beans muscle operation back and to cut beans muscle operation.
To cut into chunks as requested through the beans muscle of airing setting.If segment immediately after the beans muscle flows out the quick-fried machine of extruding spray for the beans muscle that is molded into screw shaped, may make several synusia that are twisted together bond, moulding is not good enough like this, and segment again after airing a period of time, the further dehydration of beans muscle, hardness improves, and the segment moulding is just fine.
7, oven dry beans muscle
The beans muscle section that cuts inserted in the barn heat,, make the water content of beans muscle be lower than 12% 70-80 ℃ of baking 8-10 hour down; In bake process, to avoid pyrotechnics directly to rush at the beans muscle, and good overturning often in baking, avoid burned and half-cooked.By baking, can effectively prolong storage life, water content can extend to 24 months in the shelf-life that is lower than 12% beans muscle.
8, sterilization packaging
With the beans muscle of oven dry by ultraviolet disinfection after packing become finished product.
Can also be placed on by bean product on the conveyer belt, dry at the volley, or the bean product of extrusion modling are placed on the drying means that alternative above-mentioned barn heating, drying is dried at the ventilation lucifugal place by the electrical heating Drying tunnel with extrusion modling.
Can also make difform bean product such as beans silk, beans chicken wings, beans shrimp, wide beans band with said method.
Embodiment 2:
Present embodiment provides the technology of making spicy instant bean product, and wherein, the technology before the extrusion modling together
Embodiment 1, thereafter,
A, the wet bean product of extrusion modling are placed the natural environment airing, solid shape, the airing time is 25 minutes;
B, bean product that will be fixed-type require to cut into chunks according to finished product;
C, interpolation powdered flavouring are mixed thoroughly,
D, sprinkle in bean product into hot vegetable oil, mix thoroughly, the temperature of vegetable oil is 250-300 ℃, and the weight ratio of vegetable oil and bean product is 100: 1.5-2.
E, the bean product that will mix flavouring are packed in packaging bag or the Packaging Bottle, vacuumize, and pack.
Make spicy bean product, above-mentioned flavouring can comprise salt, sugar, chilli powder, soy sauce etc., formulates the consumption of various flavouring according to people's taste, by this follow-up method, can make the spicy food of convenience of instant bagged.
Adjust the kind of flavouring, can also make bean product such as various tastes such as salty delicate flavour, spiced flavor, seafood flavor, beef flavours.Can make the bean product ready-to-eat food of different taste by the essence of calling in various tastes.
Claims (9)
1, a kind of whole soybean dry-process is produced the method for bean product, and its step is as follows:
(1) half degreasing
Grease in the soybean is sloughed a part with oil press, make oil content wherein reduce 40-60%, make the yellow-white soya-bean cake, wherein content of oil and grease is at 7-9%;
(2) broken cake system bean powder
80-85 order bean powder is made in the pulverizing of soya-bean cake after above-mentioned half degreasing;
(3) add the water breading
Add water and stir in above-mentioned bean powder, amount of water is the 40-45% of bean powder, stirs;
(4) moulding beans muscle
The bean powder of the above-mentioned humidity that stirs is passed through heating and extrusion modling, in extrusion process, raw material successively is extruded moulding in low temperature, three temperature environments of middle gentle high temperature, the temperature of these three extruded segment is respectively: 150-155 ℃ of low-temperature zone, 170-175 ℃ middle-temperature section and 180-185 ℃ of high temperature section, at the pressure of each temperature section material extruding and the time of stop be: in low-temperature zone, extruding force is 29.4Kpa (0.3Kg/cm
2)-68.6Kpa (0.7Kg/cm
2), extrusion time is 25-35 second, at middle-temperature section, extruding force is 127.4Kpa (1.3Kg/cm
2)-166.6Kpa (1.7Kg/cm
2), extrusion time is 12-18 second; In high temperature section, extruding force is 196Kpa (2Kg/cm
2)-392Kpa (4Kg/cm
2), extrusion time is 4-6 second.
2, whole soybean dry-process according to claim 1 is produced the method for bean product, and it is characterized in that: its step also comprises:
A, dry bean product
The bean product of extrusion modling are cut into chunks, carry out drying, the water content that makes bean product is for being lower than 12%;
B, sterilization packaging
The bean product that drying is good become finished product by the back packing of sterilizing.
3, whole soybean dry-process according to claim 2 is produced the method for bean product, it is characterized in that: described dry bean product operation is: the bean product of extrusion modling are inserted static heating, drying in the barn, or the bean product of extrusion modling are placed on the conveyer belt, dry at the volley by the electrical heating Drying tunnel, or be placed on the ventilation lucifugal place and dry.
4, whole soybean dry-process according to claim 1 is produced the method for bean product, and it is characterized in that: its step also comprises: the seasoning vacuum packaging:
A, the wet bean product of extrusion modling are placed the natural environment airing, solid shape, the airing time is 20-30 minute;
B, bean product that will be fixed-type require to cut into chunks according to finished product, put into mixer;
C, interpolation powdery and/or watery flavouring are mixed thoroughly;
D, sprinkle in bean product into hot vegetable oil, mix thoroughly, the temperature of vegetable oil is 250-300 ℃, and the weight ratio of vegetable oil and bean product is 100: 1.5-2.
D, vacuumize, pack.
5, the method for producing bean product according to the described whole soybean dry-process of claim 1, it is characterized in that: in extrusion modling, use the quick-fried machine of screw extruding spray, the bean powder that water mixes be will add and screw shaped or sheet or strip will be squeezed into, be provided with three electric heaters in recipient upper edge screw axis direction, the heating-up temperature of adjusting this electric heater is required low temperature, middle gentle high temperature, the diameter of recipient is reduced gradually by the gap of charging aperture to extrusion and screw rod, thereby extruding force is increased gradually.
6, the method for producing bean product according to the described whole soybean dry-process of claim 1, it is characterized in that: in half degreasing process, the soybean that cleaning is dry gives birth to oil expression twice, and the thickness of making soya-bean cake after the first pass oil expression is the 2.4-3 millimeter, and the thickness of second time oil expression back soya-bean cake is the 1.7.-2.0 millimeter.
7, according to claim 1 or 2 or 3 described methods, it is characterized in that: between moulding beans muscle and dry bean product operation, increase airing bean product operation, promptly
The bean product that a last step is extruded place airing under the natural environment, solid shape, and the airing time is 1-2 hour.
8, according to the method for claim 1 or 2 or 3 described whole soybean dry-process production bean product, it is characterized in that: between airing beans muscle and oven dry beans muscle, increase and cut beans muscle operation, be about to cut into chunks as requested through the beans muscle that airing formalizes.
9, whole soybean dry-process according to claim 1 is produced the method for bean product, and it is characterized in that: at described low-temperature zone pressure is 49Kpa, and the time of staying is 30 seconds, at described middle-temperature section is pressure 147Kpa, the time of staying is 15 seconds, is pressure 294Kpa in described high temperature section, and the time of staying is 5 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100987599A CN1292677C (en) | 2004-09-03 | 2005-09-05 | Method for producing bean products |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100740799A CN1608503A (en) | 2004-09-03 | 2004-09-03 | Method for producing soybean gluten by whole soybean dry-process |
| CN200410074079.9 | 2004-09-03 | ||
| CNB2005100987599A CN1292677C (en) | 2004-09-03 | 2005-09-05 | Method for producing bean products |
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| CN1742619A true CN1742619A (en) | 2006-03-08 |
| CN1292677C CN1292677C (en) | 2007-01-03 |
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| CNB2005100987599A Expired - Fee Related CN1292677C (en) | 2004-09-03 | 2005-09-05 | Method for producing bean products |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283354A (en) * | 2011-06-10 | 2011-12-21 | 中国农业科学院农产品加工研究所 | Soybean product for soybean milk maker and production method and application of soybean product |
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| WO2014044019A1 (en) * | 2012-09-19 | 2014-03-27 | 镇江利好食品有限公司 | Physical wall-breaking technical method for soybean powder |
| CN104605276A (en) * | 2015-02-03 | 2015-05-13 | 五大连池风景区铭膳豆制品有限公司 | Method for making bean kernel skin and method for making bean kernel dried meat floss |
| CN106106787A (en) * | 2016-06-14 | 2016-11-16 | 重庆根豆筋有限公司 | Dry bean muscle production technology |
| CN107095166A (en) * | 2017-05-10 | 2017-08-29 | 张福建 | Bean powder and preparation method thereof |
| CN115736185A (en) * | 2022-06-07 | 2023-03-07 | 河南余同乐实业有限公司 | Bean product processing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435117A (en) * | 2002-01-31 | 2003-08-13 | *** | Low-fat bean product and producing process thereof |
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2005
- 2005-09-05 CN CNB2005100987599A patent/CN1292677C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283354A (en) * | 2011-06-10 | 2011-12-21 | 中国农业科学院农产品加工研究所 | Soybean product for soybean milk maker and production method and application of soybean product |
| CN102283354B (en) * | 2011-06-10 | 2013-01-23 | 中国农业科学院农产品加工研究所 | Soybean product for soybean milk maker and production method and application of soybean product |
| WO2014044019A1 (en) * | 2012-09-19 | 2014-03-27 | 镇江利好食品有限公司 | Physical wall-breaking technical method for soybean powder |
| CN102894104A (en) * | 2012-10-26 | 2013-01-30 | 合肥市凤落河豆制食品有限公司 | Mushroom dried bean curd preparation method |
| CN102894104B (en) * | 2012-10-26 | 2013-11-27 | 合肥市凤落河豆制食品有限公司 | Mushroom dried becurd preparation method |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| CN103444908B (en) * | 2013-09-25 | 2015-09-16 | 四川南溪徽记食品有限公司 | A kind of spicy element meat product and preparation method thereof |
| CN104605276A (en) * | 2015-02-03 | 2015-05-13 | 五大连池风景区铭膳豆制品有限公司 | Method for making bean kernel skin and method for making bean kernel dried meat floss |
| CN104605276B (en) * | 2015-02-03 | 2018-02-02 | 五大连池风景区铭膳豆制品有限公司 | The fine and soft preparation method of the preparation method of beans skin, beans meat |
| CN106106787A (en) * | 2016-06-14 | 2016-11-16 | 重庆根豆筋有限公司 | Dry bean muscle production technology |
| CN107095166A (en) * | 2017-05-10 | 2017-08-29 | 张福建 | Bean powder and preparation method thereof |
| CN115736185A (en) * | 2022-06-07 | 2023-03-07 | 河南余同乐实业有限公司 | Bean product processing method |
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| CN1292677C (en) | 2007-01-03 |
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