会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 3. 发明申请
    • DRIED SILKEN TOFU
    • US20140087057A1
    • 2014-03-27
    • US14116020
    • 2012-05-01
    • De Ik KangYoon Jung ChoiHyo Geun AnHong Wook Park
    • De Ik KangYoon Jung ChoiHyo Geun AnHong Wook Park
    • A23L1/20
    • A23L11/07A23B4/037A23C20/025A23V2002/00A23V2250/5118
    • Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
    • 本发明提供一种软豆腐干燥方法,其可以在干燥前通过将软豆腐真空冷冻干燥而不进行预冷冻处理,从而恢复软豆腐的味道和质地。 此外,提供了具有优异的豆腐物理性质的软豆腐,以及包括将淀粉添加到豆奶中的步骤的软豆腐的制造方法以及加热淀粉糊化淀粉的步骤。 此外,提供了一种能够通过在淀粉分散溶液状态下制备和使用淀粉将淀粉均匀分散在豆浆中的搅拌方法。 此外,提供了通过添加淀粉进行干燥并使添加的淀粉糊化的软豆腐的制造方法,以及通过真空冷冻干燥该软豆腐干燥的软豆腐的制造方法进行干燥。
    • 8. 发明授权
    • Dried silken tofu
    • 干丝豆腐
    • US09521856B2
    • 2016-12-20
    • US14116020
    • 2012-05-01
    • De Ik KangYoon Jung ChoiHyo Geun AnHong Wook Park
    • De Ik KangYoon Jung ChoiHyo Geun AnHong Wook Park
    • A23B4/037A23L1/20A23C20/02
    • A23L11/07A23B4/037A23C20/025A23V2002/00A23V2250/5118
    • Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
    • 本发明提供一种软豆腐干燥方法,其可以在干燥前通过将软豆腐真空冷冻干燥而不进行预冷冻处理,从而恢复软豆腐的味道和质地。 此外,提供了具有优异的豆腐物理性质的软豆腐,以及包括将淀粉添加到豆奶中的步骤的软豆腐的制造方法以及加热淀粉糊化淀粉的步骤。 此外,提供了一种能够通过在淀粉分散溶液状态下制备和使用淀粉将淀粉均匀分散在豆浆中的搅拌方法。 此外,提供了通过添加淀粉进行干燥并使添加的淀粉糊化的软豆腐的制造方法,以及通过真空冷冻干燥该软豆腐干燥的软豆腐的制造方法进行干燥。