食品学院认识实习视频翻译

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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