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ID:33477689
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页数:5页
时间:2019-02-26
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1、豆腐http://www2.tust.edu.cn/jingpin/jp2007/spjsyl/2/17.aspTofuisagreatsourceofprotein,lowinsaturatedfatandcholesterolfree,absorbingwhateverflavoraroundit。Tofuismadefromsoybeans,theystartbysoakingthesoybeansincoldwaterfor18~24h,dependingontheseason。Inwinter,beansarestoredoutd
2、oorandtaketimetowarmtoroomtemperature。Astheyabsorbedthewater,theydoubledinsize。Thebloatedsoybeansgoontoaconveyorbelt,whererotatingdevicetransportthemtoacrashingmachine。Themachinecrashthemintoasoupmixedwithsoybeanmilkandokara。Itdoesthisbyafilterscreen。Next,theyheatthesoupin
3、asteamedmachinefor3~4min,thenitintoacentrifugemachine,whichseperatesthemilkandokara。Themilkstayedbehindtobetransformedintotofu,stillhot,itgoesintoacoagulationtanktobethickenedintocurd。Butfirsttheyadddifferentspices,becausetheyaretobesoldasflavortofu。Thentheyaddthecoagulant
4、,waterandmorestirring。Ittakesabout50minforthesoybeanmilkbecomesoybeancurd,whenit’sreadyit’sstillsteamingbutprettysoggy。Sotheyaredrainedoffasmuchliquidaspossible。Thenpouringthecurdintolargemold,foldtheclothovertocoverandpressouttheliquid。Theycuttheblockandkilloffanybacteria
5、,at110degreefor1hour。Whentheycomeout,theydropintoacoolingbasin,intowaterjustaboutfreezingtemperature。豆腐是蛋白质的重要来源,饱和脂肪酸含量低,不含胆固醇,并且有各种风味。豆腐是由大豆制成,,根据季节变化,先将黄豆在冷水中浸泡18〜24小时。在冬天,黄豆储存在室外,到时候拿到室内暖至室温。当它们吸收了水,他们体积增大一倍。膨胀的大豆进入到一个传送带,旋转设备将他们传送到传输到一个破碎机。这台机器将他们搅碎成豆浆和豆渣的混合液体。随后,用过滤器
6、将他们分离。接下来,他们用蒸汽机把液浆加热3—4分钟,然后运送到离心机中,分离豆渣和豆浆。豆浆留下来转化成豆腐,趁热,进入一个凝固槽被浓缩成豆腐。但首先,他们添加不同的香料,因为他们将被视为风味豆腐出售。然后加入混凝剂,水进行搅拌。豆浆成为豆腐大约需要50分钟。当做好后准备仍然热气腾腾而且相当潮湿。因此,需要尽可能多的排出液体。然后讲豆腐凝乳倒入大型模具,盖上不后压出液体。将豆腐切块并且在110摄氏度杀菌1小时。当它们出来时,掉入接近冻结温度的池子里。花式硬糖http://www2.tust.edu.cn/jingpin/jp2007/sp
7、jsyl/11/11.aspThecandymakerstartedbybringupapotofsugarandwatertoaboil。ThenheaddsGlucose。Heheatthemixturetoaspecifictemperaturedependsonwhatkindsofcandyismakingandletitcoolforaboutanhour。Thenhestirsinliquidflavoring。Hepoursitonacoolingtable。Thecandymakerhasseveralflavoring,
8、healsochoosefromawiderangeoffoodcolourings。Toenhancetheflavor,theyaddacid。Theyseparatethe
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