1) "Sunflower"steamed bean curd L
葵花扣豆腐
3) 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。
4) Peanut-tofu
花生豆腐
1.
Study on Making Process of Peanut-tofu
花生豆腐制作工艺的研究
5) uncongealed tofu
豆腐花; 豆腐脑
6) Botticino Fiorito
豆腐花米黄
补充资料:葵花
向日葵。
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