1) Botticino Fiorito
豆腐花米黄
2) Stewed bean curd
黄焖豆腐
3) rice-tofu
米豆腐
1.
The process technology of nutritious rice-tofu made of golden corn and rice was studied.
本实验对有营养功能的金黄玉米、大米米豆腐的加工工艺进行了研究。
4) Bean curd with sorgo
粟米豆腐
6) jellied soybean curd powder
豆腐花粉
1.
Based on the primary processing technology of a new kind convenient jellied soybean curd powder, four factors influen its quality, coagulant, stabilizer, coagulation temperature and time were studied.
在确定了方便豆腐花粉基本工艺条件的基础上,重点对影响其品质的凝固剂、稳定剂、凝固温度和凝固时间进行了实验研究,通过正交试验确定了其最佳凝固条件。
补充资料:豆腐花
1.方言。即豆腐脑。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条