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- Autorius: Natasha Johnson
- Leidėjas: Intermediate Technology Publications
- ISBN-10: 1853392707
- ISBN-13: 9781853392702
- Formatas: 15.2 x 22.9 x 0.2 cm, minkšti viršeliai
- Kalba: Anglų
Atsiliepimai
Aprašymas
This publication reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that have potential for large-scale manufacture
Introduction
Manufacture
Packaging
Equipment
Coagulating agents
Modern methods of manufacture in China
High yield beancurd
Beancurd products
1 Deep-fried beancurd
2 Deep-fried beancurd balls
3 Dry/pressed beancurd
3a Beancurd cutlets
3b Beancurd roll
3c Smoked beancurd
3d Spiced beancurd
3e Stewing spice beancurd
3f Long life beancurd
4 Fermented beancurd
5 Beancurd bamboo
6 Frozen beancurd
7 Flavoured beancurd
8 Specialities
9 Beancurd silk
10 Heat processed beancurd
11 Instant beancurd mix
Use of by-products
Cooking with beancurd
References
Acknowledgements
- Autorius: Natasha Johnson
- Leidėjas: Intermediate Technology Publications
- ISBN-10: 1853392707
- ISBN-13: 9781853392702
- Formatas: 15.2 x 22.9 x 0.2 cm, minkšti viršeliai
- Kalba: Anglų
This publication reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that have potential for large-scale manufacture
Introduction
Manufacture
Packaging
Equipment
Coagulating agents
Modern methods of manufacture in China
High yield beancurd
Beancurd products
1 Deep-fried beancurd
2 Deep-fried beancurd balls
3 Dry/pressed beancurd
3a Beancurd cutlets
3b Beancurd roll
3c Smoked beancurd
3d Spiced beancurd
3e Stewing spice beancurd
3f Long life beancurd
4 Fermented beancurd
5 Beancurd bamboo
6 Frozen beancurd
7 Flavoured beancurd
8 Specialities
9 Beancurd silk
10 Heat processed beancurd
11 Instant beancurd mix
Use of by-products
Cooking with beancurd
References
Acknowledgements
Atsiliepimai