摘要
豆腐作坊的传统制作工艺虽然已延续了近千年,但在今天看来仍然不落后,而且包含着丰富的文化内涵。豆腐制作要经历选料、浸泡原料、磨浆、分离、煮浆过滤、点浆凝固和成型等一整套工序,每一道工序都有各自的讲究,包含着丰富的科学信息,是豆腐制作工艺经验的总结、传承与发展。
Dating back to nearly a thousand years ago,the traditional processing of beancurd is now in common use today.It contains rich cultural connotations.A complete set of processes for producing beancurd includes the sequence as follows： materials election,raw materials soaking,defibrination,detachment,cooking,filtering,solidification and shaping up.Each process features its own exquisite workmanship,including abundant scientific information,which summarizes and develops the processing experiences for producing beancurd.
出处
《南宁职业技术学院学报》
2012年第1期7-11,共5页
Journal of Nanning College for Vocational Technology
关键词
豆腐
传统工艺
感官特征
蛋白质
凝固
成型
Beancurd
traditional processing
sensory characteristics
proteins
solidification
shaping up
