The contrast trial of substituting dried tofu pulp for soybean meal in dairy diet;

It explores new ways of using mixed soybean meal and the bean dregs instead of mixed wheat bran,bean curd dregs and steamed material,also the feasibility of raising the efficiency by using koji-making with mixed strains and enzyme,as well as new method of soy whey to extract sauce directly,mix koji with maohualu to solve the problem of making use of soy whey and maohualu.

This condiment's main material is fresh bean dregs,It's made with common processing technology.

The factors affecting the gelatins of dreg-free tofu were investigated in this paper.

Research on brewing soy sauce by tofu residues instead of soybean meal;

Taking the tofu residue as the raw material,going together with the bran by proportion,and making the fermentation through certain fungus,the protein within the tofu residue can be made the most of the value of the tofu residue can be increased.

Through the research of adding ground dried bean dregs and ground amorphopallus riverifine to dumpling wrappers, it shows that although the nutritional value of dumpling wrappers is raised by merely adding ground dried bean dregs, their elasticity, roughness, softness, sensation of taste have reduced to a certain extent.