CN105432800A - Preparation method of jellied bean curd containing brown sugar and raw ginger - Google Patents
Preparation method of jellied bean curd containing brown sugar and raw ginger Download PDFInfo
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- CN105432800A CN105432800A CN201410497199.3A CN201410497199A CN105432800A CN 105432800 A CN105432800 A CN 105432800A CN 201410497199 A CN201410497199 A CN 201410497199A CN 105432800 A CN105432800 A CN 105432800A
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- brown sugar
- soya
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- bean curd
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 63
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 61
- 235000008397 ginger Nutrition 0.000 title claims abstract description 61
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 73
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 73
- 241000234314 Zingiber Species 0.000 claims abstract description 60
- 235000013336 milk Nutrition 0.000 claims abstract description 51
- 239000008267 milk Substances 0.000 claims abstract description 51
- 210000004080 milk Anatomy 0.000 claims abstract description 51
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000002245 particle Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Abstract
The invention relates to a preparation method of jellied bean curd containing brown sugar and raw ginger; the jellied bean curd containing brown sugar and raw ginger is obtained by the following steps: preparation of a brown sugar-raw ginger soup: pressing brown sugar into a powder, washing raw ginger cleanly, cutting the raw ginger with peel into particles, putting clear water into a pot, pouring the brown sugar, boiling for 5-8 minutes, then putting the ginger particles, stirring evenly, and thus obtaining the brown sugar-raw ginger soup; careful selection of raw materials: selecting non-moldy full-grain soybeans; preparation of soybean milk: cleaning and soaking the carefully selected soybeans, then grinding into a thick liquid with water, filtering and separating to obtain soybean residues and soybean milk; material mixing and soybean milk boiling: moving the soybean milk into the pot, heating to boil, adding the brown sugar-raw ginger soup while slowly stirring the soybean milk, making the brown sugar-raw ginger soup and the soybean milk fully mixed, and covering with a cover for heat preservation; curdling: when the soybean milk is cooled to 90 DEG C, slowly adding a prepared coagulant into the soybean milk, adding while stirring until the soybean milk starts to be solidified, allowing to stand for 5-60 minutes, and thus obtaining the soft and tender jellied bean curd. With the brown sugar and the raw ginger as the main addition materials, the nutritional ingredients are increased, and the jellied bean curd is capable of dispersing cold and warming stomach.
Description
[technical field]
The present invention relates to bean-curd product, espespecially a kind of jellied bean curd preparation method containing brown sugar ginger.
[background technology]
Jellied bean curd is also known as jellied bean curd, the maximum feature of jellied bean curd is the delicacy of bean curd, therefore the brain in title bean curd, nutritious, various trace elements containing needed by human such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, human body reaches more than 96% to jellied bean curd digestibility.But, traditional jellied bean curd nutrition and taste more single.
[summary of the invention]
Brown sugar is warm in nature, taste is sweet, enter spleen, the effects beneficial gas of brown sugar is enriched blood, stomach is warmed up in invigorating the spleen, slow in pain relieving, activate blood circulation and disperse blood clots.The traditional Chinese medical science is thought, often eats brown sugar, and benefit is how many again.It is different that crystalline particle pressed by brown sugar, is divided into brown granulated sugar, brown powdered sugar, bowl sugar etc., because not passing through height refining, they almost remain the whole compositions in sugarcane juice, except possessing the function of sugar, also containing vitamin and trace element, as iron, zinc, manganese, chromium etc., nutritional labeling.
Jiang Xingre, taste are pungent, have improve a poor appetite, short digestion, town are told, the effect of dispeling cold of invigorating blood circulation.
The invention provides a kind of jellied bean curd preparation method containing brown sugar ginger, with brown sugar and ginger for raw material, make to make the jellied bean curd taken and can to dispel cold warm stomach, it adopts following technical scheme:
Containing a jellied bean curd preparation method for brown sugar ginger, processing according to the following steps obtains:
Step 1: prepare brown sugar ginger soup: brown sugar is pressed into powder, ginger is cleaned gross weight and is cut into particulate, puts clear water and pours brown sugar into and boil 5 ~ 8 minutes in pot, then ginger grain is put into stir even, obtained brown sugar ginger decoction;
Step 2: selected raw material: select soya bean that is not mouldy, full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add brown sugar ginger soup while slowly stirring soya-bean milk, brown sugar ginger soup is fully mixed with soya-bean milk, and adds a cover insulation;
Step 5: select slurry: when soya-bean milk is cooled to 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Further, in step 4, soya-bean milk keeps the state of boiling 3 ~ 5 minutes.
Further, in step 4, soya-bean milk temperature retention time is 8 ~ 12 minutes.
Further, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soaked 6 ~ 9 hours summer, soaked 17 ~ 22 hours winter.
Further, be made up of following raw materials in part by weight: soya bean 0.5 ~ 1 part, 0.05 ~ 0.1 part, brown sugar, 0.05 ~ 0.1 part, ginger.
Optimal proportion raw material of the present invention is: soya bean 0.7 part, 0.09 part, brown sugar, 0.07 part, ginger.
The present invention is main additive with brown sugar ginger, has not only enriched the kind of traditional bean curd flower, has enriched again the taste of jellied bean curd, added nutritional labeling to jellied bean curd, warm stomach of also can dispeling cold.
[detailed description of the invention]
Embodiment 1:
A kind of jellied bean curd preparation method containing brown sugar ginger of the present invention, processing according to the following steps obtains:
Step 1: prepare brown sugar ginger soup: 0.05KG brown sugar is pressed into powder, 0.05KG ginger is cleaned gross weight and is cut into particulate, puts clear water and pour brown sugar into and boil 5 ~ 8 minutes in pot, then ginger grain is put into stir even, obtained brown sugar ginger decoction;
Step 2: selected raw material: select 0.5KG soya bean that is not mouldy, full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add brown sugar ginger soup while slowly stirring soya-bean milk, brown sugar ginger soup is fully mixed with soya-bean milk, and soya-bean milk keeps the state of boiling after 3 minutes, adds a cover insulation 8 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Embodiment 2 is optimum embodiment of the present invention:
A kind of jellied bean curd preparation method containing brown sugar ginger of the present invention, processing according to the following steps obtains:
Step 1: prepare brown sugar ginger soup: 0.09KG brown sugar is pressed into powder, 0.07KG ginger is cleaned gross weight and is cut into particulate, puts clear water and pour brown sugar into and boil 5 ~ 8 minutes in pot, then ginger grain is put into stir even, obtained brown sugar ginger decoction;
Step 2: selected raw material: select 0.7KG soya bean that is not mouldy, full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add brown sugar ginger soup while slowly stirring soya-bean milk, brown sugar ginger soup is fully mixed with soya-bean milk, and soya-bean milk keeps the state of boiling after 4 minutes, adds a cover insulation 10 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
Embodiment 3:
A kind of jellied bean curd preparation method containing brown sugar ginger of the present invention, processing according to the following steps obtains:
Step 1: prepare brown sugar ginger soup: 0.1KG brown sugar is pressed into powder, 0.1KG ginger is cleaned gross weight and is cut into particulate, puts clear water and pour brown sugar into and boil 5 ~ 8 minutes in pot, then ginger grain is put into stir even, obtained brown sugar ginger decoction;
Step 2: selected raw material: select 1KG soya bean that is not mouldy, full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk, when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soak 6 ~ 9 hours summer, soak 17 ~ 22 hours winter;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add brown sugar ginger soup while slowly stirring soya-bean milk, brown sugar ginger soup is fully mixed with soya-bean milk, and soya-bean milk keeps the state of boiling after 5 minutes, adds a cover insulation 12 minutes;
Step 5: select slurry: when soya-bean milk is cooled to 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
In sum, the present invention is main additive with brown sugar ginger, has not only enriched the kind of traditional bean curd flower, has enriched again the taste of jellied bean curd, added nutritional labeling to jellied bean curd, warm stomach of also can dispeling cold.
Claims (6)
1., containing a jellied bean curd preparation method for brown sugar ginger, it is characterized in that processing according to the following steps obtaining:
Step 1: prepare brown sugar ginger soup: brown sugar is pressed into powder, ginger is cleaned gross weight and is cut into particulate, puts clear water and pours brown sugar into and boil 5 ~ 8 minutes in pot, then ginger grain is put into stir even, obtained brown sugar ginger decoction;
Step 2: selected raw material: select soya bean that is not mouldy, full grains;
Step 3: slurrying: by selected soya bean through cleaning, soak after and water mill pulping filter to isolate bean dregs and soya-bean milk;
Step 4: batch mixing mashing off: soya-bean milk is moved in pot when being heated to boiling, add brown sugar ginger soup while slowly stirring soya-bean milk, brown sugar ginger soup is fully mixed with soya-bean milk, and adds a cover insulation;
Step 5: select slurry: when soya-bean milk is cooled to 90 DEG C, slowly joined in soya-bean milk by the coagulating agent prepared, limit edged stirs, until soya-bean milk starts to solidify, leaves standstill after 5 ~ 60 minutes, can obtain tender soft jellied bean curd.
2. a kind of jellied bean curd preparation method containing brown sugar ginger as claimed in claim 1, is characterized in that: in step 4, and soya-bean milk keeps the state of boiling 3 ~ 5 minutes.
3. a kind of jellied bean curd preparation method containing brown sugar ginger as claimed in claim 1, it is characterized in that: in step 4, soya-bean milk temperature retention time is 8 ~ 12 minutes.
4. a kind of jellied bean curd preparation method containing brown sugar ginger as claimed in claim 1, is characterized in that: when soaking soya bean, soak time was determined according to season, soaked 10 ~ 12 hours spring and autumn, soaked 6 ~ 9 hours summer, soaked 17 ~ 22 hours winter.
5. a kind of jellied bean curd preparation method containing brown sugar ginger as claimed in claim 1, is characterized in that being made up of following raw materials in part by weight: soya bean 0.5 ~ 1 part, 0.05 ~ 0.1 part, brown sugar, 0.05 ~ 0.1 part, ginger.
6. a kind of jellied bean curd preparation method containing brown sugar ginger as claimed in claim 5, is characterized in that being made up of following raw materials in part by weight: soya bean 0.7 part, 0.09 part, brown sugar, 0.07 part, ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410497199.3A CN105432800A (en) | 2014-09-25 | 2014-09-25 | Preparation method of jellied bean curd containing brown sugar and raw ginger |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410497199.3A CN105432800A (en) | 2014-09-25 | 2014-09-25 | Preparation method of jellied bean curd containing brown sugar and raw ginger |
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| CN105432800A true CN105432800A (en) | 2016-03-30 |
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| CN201410497199.3A Pending CN105432800A (en) | 2014-09-25 | 2014-09-25 | Preparation method of jellied bean curd containing brown sugar and raw ginger |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106332979A (en) * | 2016-08-27 | 2017-01-18 | 博罗罗浮山润心食品有限公司 | Coarse cereal beancurd jelly |
| CN107319006A (en) * | 2017-08-16 | 2017-11-07 | 广西下火堂甜品管理有限公司 | A kind of wormwood local flavor Tofu pudding |
| CN107960476A (en) * | 2017-11-13 | 2018-04-27 | 广西博白县春福林家庭农场 | A kind of production method of ginger juice brown sugar soya-bean milk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN103431072A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process for sweet potato fried bean curd |
-
2014
- 2014-09-25 CN CN201410497199.3A patent/CN105432800A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN103431072A (en) * | 2013-09-18 | 2013-12-11 | 秦增琳 | Preparation process for sweet potato fried bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 张纪仲主编: "《中国长寿大典》", 31 January 2003, 华龄出版社出版 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106332979A (en) * | 2016-08-27 | 2017-01-18 | 博罗罗浮山润心食品有限公司 | Coarse cereal beancurd jelly |
| CN107319006A (en) * | 2017-08-16 | 2017-11-07 | 广西下火堂甜品管理有限公司 | A kind of wormwood local flavor Tofu pudding |
| CN107960476A (en) * | 2017-11-13 | 2018-04-27 | 广西博白县春福林家庭农场 | A kind of production method of ginger juice brown sugar soya-bean milk |
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