摘要
介绍了在传统豆腐生产的基础上，利用蔬菜汁代替凝固剂来生产绿色豆腐的方法。该产品色泽嫩绿，有弹性，融豆腐和蔬菜的营养于一体。生产工艺简单，产品的风味独特。
The paper introduced a method of the green curd manufacturing with vegetable juice instead of solidificator on the basis of traditional production. Being light green and resilient, the products mix nutri- ents of bean curd with those of vegetables. The manufacture process is simple, and this kind of products has a distinctive flavour.
