1) milk curd pie
奶豆腐饼
2) fermented milk curd
奶豆腐
1.
Processing and nutrition analysis of Wrum and fermented milk curd in inner Mongolia;
蒙古族传统乳制品奶皮子和奶豆腐的工艺研究及营养价值分析
2.
Optimization of fermented milk curd processing technology;
奶豆腐生产工艺参数优化研究
3.
Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia.
奶皮子和奶豆腐是蒙古族地区的两种传统乳制品,研究了奶皮子和奶豆腐的加工工艺,并分析其营养成分。
3) milk tofu
牛奶豆腐
4) Milk curd pie
奶豆腐排
6) bean cake
豆饼
1.
The condition of enzyme decomposition was discussed during prepare polypeptide with bean cake in order to manufacture polypeptide drink used functionality soybean.
以功能性大豆多肽饮料的研制为目标,探讨了以豆饼为原料酶解制备大豆多肽过程中的酶解条件。
2.
The best technique parameters of the material ratio was determined: the bean cake: corn lees=1:1,the wheat bran quantity 20%,the wheat powder content 4%,the water content 30%.
介绍了以玉米酒糟等原料作为酱油生产的蛋白质原料,代替传统的大豆和豆饼原料,研究采用低盐固态发酵法酿造酱油的生产工艺,并确定了制曲物料配比的最佳工艺参数:豆饼:玉米酒糟为1:1,麸皮添加量20%,面粉含量4%,含水量30%。
补充资料：奶豆腐
1.用动物的奶汁做成的豆腐状食物。
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