CN1229608A - Tech. for producing instant jellied bean curd by semi-drying process - Google Patents
Tech. for producing instant jellied bean curd by semi-drying process Download PDFInfo
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- CN1229608A CN1229608A CN98113855A CN98113855A CN1229608A CN 1229608 A CN1229608 A CN 1229608A CN 98113855 A CN98113855 A CN 98113855A CN 98113855 A CN98113855 A CN 98113855A CN 1229608 A CN1229608 A CN 1229608A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 31
- 238000001035 drying Methods 0.000 title claims abstract description 8
- 239000000701 coagulant Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 238000005516 engineering process Methods 0.000 claims abstract description 14
- 238000001694 spray drying Methods 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000006184 cosolvent Substances 0.000 claims description 4
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
- 206010039509 Scab Diseases 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims description 3
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000011552 falling film Substances 0.000 claims description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 3
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 3
- 229960003681 gluconolactone Drugs 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- -1 sucrose ester Chemical class 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 3
- 238000012216 screening Methods 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000012545 processing Methods 0.000 description 9
- 241000234282 Allium Species 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Abstract
A semi-dry technology for producing instant bean-curd jelly includes such technological steps as screening soybean, drying, peeling, de-enzymolyzing, softening, coarse grinding, fine grinding, separation of milk from dregs, mixing with auxiliary materials, sterilizing, deodouring, vacuum concentrating, high-pressure homogenizing, spray drying, cooling, sieving and packing. Before eating it, the powder is dissolved in boiled water at 90 deg.C or higher and stirred quickly while compound coagulant is added to it. After laying the mixture aside for 2-4 min, the cake-type bean-curd jelly is obtained. Its advantages are good enjoyment to eat, high output rate and high effectiveness.
Description
The present invention relates to soybean deep processing technology, particularly the production technology of jellied bean curd.
The production method of traditional jellied bean curd has two kinds of wet method and dry production, wet method processing technology is that soybeans soaking, defibrination, mashing off, separation, concentrate drying become powder, this method product processed mouthfeel is good, but yield rate is low, the energy consumption height, equipment investment is big, and summer, production was easy to generate sour smelly phenomenon, and is also unhygienic.And to be soybean the clean back heat treatment under hot conditions of dry process jellied bean curd powder, peel then, pulverizing, abrasive dust be finished product, the equipment investment of employing dry production is few, technology is simple, yield rate is high, but the albuminous degeneration degree is difficult for grasping during heat treatment, the finished product mouthfeel is poor, is not subjected to consumer's welcome.The while product of above-mentioned two kinds of methods production does not all solve instant problem, and hot water reconstitutes and easily plays pimple when edible, does not become brain or jellied bean curd not agglomerating sometimes behind the interpolation coagulating agent, and being of having is diffusing flower-shaped, and bleed seriously can't eat.
Task of the present invention is: overcome the deficiencies in the prior art, it is not good to propose a kind of mouthfeel, perishable in the process, yield rate is high, instant, coagulating agent adopt the embedding medium embedding, the technology that becomes the effective semidry method of brain to produce instant jellied bean curd.
Task of the present invention realizes as follows:
A, selected soybean are removed various impurity and go mouldy worm-eaten and scab beans;
B, soybean is carried out drying, the water content that makes soybean is below 12%;
C, decortication, the peeling rate is more than 95%;
D, the enzyme bating that goes out, temperature are controlled at 110～115 ℃;
E, corase grind;
F, correct grinding are by 100 eye mesh screens;
G, residue of soya separate, and solid recovery rate is more than 50%;
H, batch mixes are added 2～3 kinds of cosolvents, mix the back and handle 2 times with the colloid mill miniaturization;
I, sterilization deodorization, the feed liquid instantaneous sterilization under 105～130 ℃ of high temperature with mixing makes the to a certain degree sex change of albumen in the feed liquid;
Z, vacuum concentrate, and the feed liquid after the sterilization deodorization is concentrated into the dry concentration about 20% of feed liquid by double-effect falling film evaporator (or single effect evaporator);
K, high-pressure homogeneous makes various compositions and fat globule in the feed liquid under high pressure be ground into very little particle by small valve opening, is evenly distributed in the feed liquid;
L, spray-drying, spray-dired EAT are controlled at 140～150 ℃, 80～85 ℃ of temperature of outgoing airs, and nozzle adopts 2.8～3.2mm aperture;
M, bean jelly sieve, the bean powder after the spray-drying through bean jelly, sieve, pack the raw meal that is the instant jellied bean curd of water content below 5%;
N, making instant jellied bean curd embedding compound coagulant, 1., get calcium chloride 25% (weight), magnesium chloride 25% (weight), go alone ester or sucrose ester 5% (weight) α cyclodextrin 45%, adding water, to be mixed with concentration be 20% emulsion, emulsion is heated after the stirring and dissolving with high pressure homogenizer homogeneous under 20～30MPa pressure, adopt the method for centrifugal spray drying, coagulating agent is processed into Powdered embedding thing; 2., get glucono-delta-lactone 70～90% (weight), embedding coagulating agent 10～30% (weight) mixes, and is the compound coagulant of instant jellied bean curd;
O, making flavoring are got vegetable oil 30% (weight), meat and dry vegetalbe 20% (weight), dried green onion 10% (weight), are become flavor agent 10% (weight), tasty agents 7% (weight), spice 3% (weight), sauce 10% (weight), soy sauce and water 10% (weight); Soy sauce and water are heated to 80 ℃, add into flavor agent and tasty agents infusion 3 minutes, add spice and digested tankage infusion 20 minutes, add sauce class infusion 30 minutes again, adding vegetable oil boils the back and added green onion, meat, vegetables infusion 40 minutes, add emulsifying agent at last, cooling packing is the flavoring of instant jellied bean curd after the thickener stirring and dissolving.
Method of the present invention is produced jellied bean curd raw material bean powder, soybean need not be soaked, directly advance after the decortication machine go out enzyme bating, add water mill slurry, overcome the soybeans soaking problem that acid is smelly easily, yield rate is low of wet method processing, the finished product mouthfeel that has also overcome dry process is poor, reconstitute the problem that is difficult for into brain when edible; Used coagulating agent adopts the process technology of embedding medium embedding to make the one-tenth brain of jellied bean curd effective, is not diffusing flower-shaped, not bleed; Be added with cosolvent in the raw meal of the present invention, such one towards instant; Owing to be furnished with the seasoning material package of special processing, product is packed in the bag in proportion, store, transportation, edible very convenient, and be the instant food of travelling, field work, army, authority canteen, restaurant and vast urban and rural residents indispensability.
Fig. 1 is instant jellied bean curd raw meal technological process of production figure;
Fig. 2 is an instant jellied bean curd coagulating agent manufacture craft flow chart;
Fig. 3 is a flavoring manufacture craft flow chart.
A most preferred embodiment of the present invention, as figure, particular content of the present invention comprises: 1, the processing technology of instant jellied bean curd raw meal; 2, the processing technology of embedding compound coagulant; 3, processing technology three parts of flavoring.
1, the processing technology of instant jellied bean curd raw meal: adopt semidry method soybean processing technology, selected soybean, remove various impurity and go mouldy worm-eaten and scab beans, then soybean is carried out drying, the water content that makes soybean is peeled below 12%, and the peeling rate is more than 95%, enzyme bating goes out, temperature is controlled at 110～115 ℃, and corase grind back correct grinding makes it pass through 100 eye mesh screens, carrying out screenings then separates, solid recovery rate adds 2～3 kinds of cosolvents more than 50% during batching, mix the back and handle secondary with the colloid mill miniaturization, feed liquid instantaneous sterilization under 105～130 ℃ of high temperature with mixing makes the to a certain degree sex change of albumen in the feed liquid; Feed liquid after the sterilization deodorization is concentrated into the dry substance concentration about 20% of feed liquid by double-effect falling film evaporator (or single effect evaporator).Carry out high-pressure homogeneously then, make various compositions and fat globule in the feed liquid under high pressure be ground into very little particle by small valve opening.Be evenly distributed in the feed liquid.Feed liquid is carried out spray-drying, and the EAT during spray-drying is controlled at 140～150 ℃, and temperature of outgoing air is at 80～85 ℃, and nozzle adopts 2.8～3.2mm aperture, forms bulky grain to improve the agglomeration degree.Bean powder after the spray-drying through bean jelly, sieve, pack the raw meal that is the instant jellied bean curd of water content below 5%;
2, the manufacture craft of instant jellied bean curd embedding compound coagulant:
A, with calcium chloride 25%, magnesium chloride 25%, go alone ester or sucrose ester 5%, α cyclodextrin 45% and add water to be mixed with concentration be 20% emulsion, use high pressure homogenizer homogeneous under 20～30MPa pressure after the heating stirring and dissolving, adopt the method for centrifugal spray drying at last, coagulating agent is processed into Powdered embedding thing;
B, get glucono-delta-lactone 70～90%, be the compound coagulant of instant jellied bean curd after embedding coagulating agent 10～30% mixes;
3, the manufacture craft of flavoring:
A, get vegetable oil 30%, meat and dry vegetalbe 20%, dried green onion 10%, become flavor agent 10%, tasty agents 7%, spice 3%, sauce class 10%, soy sauce and water 10%; Soy sauce and water are heated to 80 ℃, add into flavor agent and tasty agents infusion 3 minutes, add fragrant shen material and digested tankage infusion 20 minutes, add sauce class infusion 30 minutes again, adding vegetable oil boils the back and added green onion, meat, vegetables infusion 40 minutes, add emulsifying agent at last, cooling packing is the flavoring of finished product after the thickener stirring and dissolving.
The eating method of instant jellied bean curd: get a certain amount of jellied bean curd powder and contain in container, pour the quick stirring and dissolving of the boiling water more than 90 ℃ of 6 times of its weight into, add compound coagulant (weight be jellied bean curd raw meal 3～4%), stir, adding a cover to place promptly became cake shape jellied bean curd in 2-4 minute, and adding flavoring then is edible.
Claims (1)
1, a kind of semidry method is produced the technology of instant jellied bean curd, it is characterized in that:
A, selected soybean are removed various impurity and go mouldy worm-eaten and scab beans;
B, soybean is carried out drying, the water content that makes soybean is below 12%;
C, decortication, the peeling rate is more than 95%;
D, the enzyme bating that goes out, temperature are controlled at 110～115 ℃;
E, corase grind;
F, correct grinding are by 100 eye mesh screens;
G, residue of soya separate, and solid recovery rate is more than 50%;
H, batch mixes are added 2～3 kinds of cosolvents, mix the back and handle 2 times with the colloid mill miniaturization;
I, sterilization deodorization, the feed liquid instantaneous sterilization under 105～130 ℃ of high temperature with mixing makes the to a certain degree sex change of albumen in the feed liquid;
Z, vacuum concentrate, and the feed liquid after the sterilization deodorization is concentrated into the dry concentration about 20% of feed liquid by double-effect falling film evaporator (or single effect evaporator);
K, high-pressure homogeneous makes various compositions and fat globule in the feed liquid under high pressure be ground into very little particle by small valve opening, is evenly distributed in the feed liquid;
L, spray-drying, spray-dired EAT are controlled at 140～150 ℃, 80～85 ℃ of temperature of outgoing airs, and nozzle adopts 2.8～3.2mm aperture;
M, bean jelly sieve, the bean powder after the spray-drying through bean jelly, sieve, pack the raw meal that is the instant jellied bean curd of water content below 5%;
N, making instant jellied bean curd embedding compound coagulant, 1., get calcium chloride 25% (weight), magnesium chloride 25% (weight), go alone ester or sucrose ester 5% (weight) α cyclodextrin 45%, adding water, to be mixed with concentration be 20% emulsion, emulsion is heated after the stirring and dissolving with high pressure homogenizer homogeneous under 20～30MPa pressure, adopt the method for centrifugal spray drying, coagulating agent is processed into Powdered embedding thing; 2., get glucono-delta-lactone 70～90% (weight), embedding coagulating agent 10～30% (weight) mixes, and is the compound coagulant of instant jellied bean curd;
O, making flavoring are got vegetable oil 30% (weight), meat and dry vegetalbe 20% (weight), dried green onion 10% (weight), are become flavor agent 10% (weight), tasty agents 7% (weight), spice 3% (weight), sauce 10% (weight), soy sauce and water 10% (weight); Soy sauce and water are heated to 80 ℃, add into flavor agent and tasty agents infusion 3 minutes, add spice and digested tankage infusion 20 minutes, add sauce class infusion 30 minutes again, adding vegetable oil boils the back and added green onion, meat, vegetables infusion 40 minutes, add emulsifying agent at last, cooling packing is the flavoring of instant jellied bean curd after the thickener stirring and dissolving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113855A CN1229608A (en) | 1998-03-19 | 1998-03-19 | Tech. for producing instant jellied bean curd by semi-drying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113855A CN1229608A (en) | 1998-03-19 | 1998-03-19 | Tech. for producing instant jellied bean curd by semi-drying process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1229608A true CN1229608A (en) | 1999-09-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113855A Pending CN1229608A (en) | 1998-03-19 | 1998-03-19 | Tech. for producing instant jellied bean curd by semi-drying process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1229608A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100486453C (en) * | 2004-06-25 | 2009-05-13 | 花王株式会社 | Tofu coagulation agent |
| CN1911092B (en) * | 2005-08-11 | 2010-12-01 | 邱森庆 | Vegetables pickled with tomato and whole soybean product |
| CN101301101B (en) * | 2008-06-25 | 2011-02-09 | 陈纪孟 | Preparation of pickled bean curd with white juice |
| CN101978840A (en) * | 2010-10-13 | 2011-02-23 | 华东师范大学 | A kind of preparation method of tofu |
| CN101411434B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with spicy flavor |
| CN101411435B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with vegetable |
| CN1911109B (en) * | 2005-08-11 | 2011-12-28 | 邱森庆 | Whole soybean and original soybean flavour sauce |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
| CN104745583A (en) * | 2015-04-07 | 2015-07-01 | 安徽省农业科学院水稻研究所 | Heavy metal strong inducible promoter Cd-S4 and application thereof |
| CN107660692A (en) * | 2016-07-27 | 2018-02-06 | 高士敏 | A kind of production method of instant bean curd powder |
| CN108056178A (en) * | 2017-12-18 | 2018-05-22 | 江南大学 | A kind of preparation method of instant jellied bean curd powder and instant jellied bean curd powder |
| CN108283219A (en) * | 2017-11-30 | 2018-07-17 | 江苏环宇康力科技有限公司 | A kind of bean product emulsion stabilizer and preparation method thereof |
-
1998
- 1998-03-19 CN CN98113855A patent/CN1229608A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100486453C (en) * | 2004-06-25 | 2009-05-13 | 花王株式会社 | Tofu coagulation agent |
| CN1911109B (en) * | 2005-08-11 | 2011-12-28 | 邱森庆 | Whole soybean and original soybean flavour sauce |
| CN1911092B (en) * | 2005-08-11 | 2010-12-01 | 邱森庆 | Vegetables pickled with tomato and whole soybean product |
| CN101301101B (en) * | 2008-06-25 | 2011-02-09 | 陈纪孟 | Preparation of pickled bean curd with white juice |
| CN101411434B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with spicy flavor |
| CN101411435B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with vegetable |
| CN101978840A (en) * | 2010-10-13 | 2011-02-23 | 华东师范大学 | A kind of preparation method of tofu |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
| CN104745583A (en) * | 2015-04-07 | 2015-07-01 | 安徽省农业科学院水稻研究所 | Heavy metal strong inducible promoter Cd-S4 and application thereof |
| CN107660692A (en) * | 2016-07-27 | 2018-02-06 | 高士敏 | A kind of production method of instant bean curd powder |
| CN108283219A (en) * | 2017-11-30 | 2018-07-17 | 江苏环宇康力科技有限公司 | A kind of bean product emulsion stabilizer and preparation method thereof |
| CN108056178A (en) * | 2017-12-18 | 2018-05-22 | 江南大学 | A kind of preparation method of instant jellied bean curd powder and instant jellied bean curd powder |
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