摘要
在对豆腐进行工艺改革、调味和营养强化的基础上，制成了果味豆腐、可可豆腐和菜汁豆腐．
On the basis of improving traditional technology and flavouring bean curd,3 flavoured instant bean curds were manufactured.The effect of flavouring on quality of bean curd was discussed.The results showed that adding proper quantity of sugar,common salt,cocoa or vegetable juice to bean curd didn't impair the quality of bean curd. Also introduced the optimum formulation and technological process for making several kinds of flavoured instant bean curd.
出处
《湖北大学学报（自然科学版）》
CAS
1996年第3期302-305,共4页
Journal of Hubei University：Natural Science
关键词
豆腐
调味剂
最佳配方
工艺流程
Bean curd
Improvemant of technology
Flavouring
