1) frozen tofu
冻豆腐
1.
The manufacturing techniques of frozen tofu was studied and differenc processing were companed.
冻豆腐是中国传统食品,具有丰富的营养和特殊的口感。
2.
To put additive in it and improve processing technic , we can get better quality of frozen tofu.
普通豆腐含水量高,不易贮存又易破碎,若制成冻豆腐,然后解冻,这样便于脱水。
3.
Frozen tofu as a traditionalsoybean food with a long history, not only more easily store and transport than bean curd, but also inthe freezing process, soyabean protein occurred freezing denaturation, that made frozen tofu porousnetwork s.
冻豆腐作为具有悠久历史的传统大豆食品，不仅较豆腐容易保藏和运输，而且在冷冻过程中大豆蛋白发生了冻结变性，使得冻豆腐形成海绵状多孔网络结构，易于入味。
2) quick-frozen bean curd
速冻豆腐袋
1.
They are: quick-frozen spring rolls, quick-frozen vegetable rolls, quick-frozen bean curd, quick-frozen steamed stuffed buns, quick-frozen dumplings.
重点阐述了速冻春卷、速冻菜卷、速冻豆腐袋、速冻包子和速冻饺子等5种主要的速冻类食品的加工、保藏及煮制的方法和特点。
3) Stewed bean curd(frozen)in soy sauce
红烧冻豆腐
4) frozen bean curd in casserole
砂锅冻豆腐
5) tofu
[英]['təʊfu:] [美]['tofu]
豆腐
1.
Effects of SPI on the quality and yield of tofu;
大豆分离蛋白的添加对豆腐品质和得率的影响
2.
Effect of protein,11S and 7S components content on tofu yield and quality;
大豆蛋白质及其组分含量对豆腐产量和品质的影响
3.
Study on Gel Characteristic of LAB-contained Tofu Made in Whole Cotyledon;
全子叶生物活性豆腐凝胶特性的研究
6) bean curd
豆腐
1.
Determine the distribution characteristics in the bean curd production from different selenium content soybean, to research the Feasibility for the production of a selenium enriched legumelin lactobacillus beverage by using lactic acid in yellow slurry water.
目的:确定以不同含硒量的大豆为原料生产豆腐过程中硒分布特性;研究利用黄浆水乳酸发酵法生产富硒豆清蛋白酸菌乳饮料的可行性。
2.
To determine the selenium distributed characteristic in bean curd production process by soybean as the material,the content of selenium in products from this prosess was determined and studied.
为确定以不同硒含量的大豆为原料生产豆腐过程中硒分布特性,用石墨炉原子吸收分光光度法对该过程中各种产物的硒含量进行了分析研究。
补充资料：冻豆腐
经过冰冻的豆腐。
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