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the use of mushroom tofu manufacturing method
the use of mushroom tofu manufacturing method
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机译：香菇豆腐的制作方法
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摘要
this invention is the use of the mushroom head, manufacturing method of the. in this case, the detail of the mushroom head, manufacturing method of (a) the mushrooms, don't know luo ji, director of the water containing rate of 5%, within each u339b dry, 50 ~ 80 u339b of crushing, the preparation phase; (b) note (a)ub2e8uacc4's broken situation: don't know luo ji mushroom the office director: 80: 17: 3 the quality of the mixed phase; (c) note (b) phase of the powder in combination with a 50% volume of the mixed phase; (c), (d) the phase of the material 30 to 50 degrees. the temperature of 5 degrees to 7 days of the entry into force of the stage; (e) the fermentation is completed the material: a 1: 2 in the mixed weight of 90 degrees - 100 degrees in the temperature of one hour or two hours of extraction phase; (f), (e) the phase of the sampling is completed, the amount of the extracted liquid from the filter to obtain mushroom fermentation of tofu; (g) uc81cuc870uc6a9 beans, edible alkali and preparation method the stage; and (h), (f) in the stage of the mushroom extract liquid in the fermentation of soybean (g) stage of impregnation, 5 ~ 10 years is called the stage; (h), (i) the stage of soybean with 0.1 mm ~ 1 mm in the size of the crushing in the stage (j); (f) ub2e8uacc4uc758 crushing of materials and the fermentation bacteria extraction of 5: 1 or 1: 1, the weight of the mixed liquid in a mixture of edible to 5 ~ 10 times weight of the added 30 minutes - 1 hour, cook stage; (k) the (j) stage of the filter material, the bean dregs and the bean milk. the (k); (l) the phase of the two oil ~ 80 degrees in 70 degrees bean curd with curing system, the curing of the part manufacture, including steps to achieve.
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