很美味。但我不喜欢腐乳，太咸了！
It is really delicious. But I dislike Fermented Bean Curd, too salty.
我吃米饭的时候喜欢加些豆腐乳。
综述了腐乳生产关键设备。
可以自由选择，按他们的腐乳自己的品味。
Can be freely selected according to their own taste of fermented bean curd.
实验结果，腐乳质量理想，并可降低产品成本。
The result shows:the quality of fermented bean curd is ideal and it reduces the production costs.
陈先生说，其实像咸菜、豆腐乳这类食品，也要少吃。
Chen said, in fact, like pickles, fermented bean curd such foods, but also eat less.
本发明涉及腐乳固态发酵技术与配方，属于食品工业领域。
The invention relates to a solid state fermentation process and a formula of fermented bean curd, belonging to the field of food industry.
它的味道很复杂，像臭豆腐、霉千张和豆腐乳混在一起的一样。
It has such a complex flavour, like stinking beancurd, rotted thousand sheets and fermented beancurd, all mixed together.
腐乳是中国传统发酵豆制品，具有风味良好，营养丰富等特点。
Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China.
腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。
Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
本公司专门致力于豆腐乳，红糟，半导体耗材，机械五金加工。
We specialized in manufacturing pick bean curd, red vinasse, semiconductor consume materials, hardware processing for machinery, etc.
那些豆腐也不可能全部卖完，于是我再把剩下的豆腐腌制成腐乳。
Those who can not all tofu is also sold out, so I then left into the fermented bean curd tofu marinated.
腐乳是中国传统发酵豆制品，具有营养价值高，风味好等特点。
Fermented beancurd. is a traditional fermented soybean product in China with a pronounced flavour.
腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。
The formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe.
本实用新型公开了一种腐乳发酵筛，属于食品加工设备的技术领域。
The utility model discloses a preserved beancurd zymosis sieve, which belongs to the technical field of food processing equipment.
进行了不同腌渍时间、不同菌种、不同培菌时间对腐乳品质的影响研究。
The study on the effect of different factors including salting time, strain and cultivating time on the quality of fermented bean curd was conducted.
目的：选育酶活力高、耐热性好的毛霉蛋白酶菌株，用于腐乳发酵实验或生产。
Objective:Breeding of Mucor protease strain with high enzyme activity and good high-temperaturre for fermentation experiments or production of sufu.
腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。
Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.
内容详实具有可操作性，对缩短腐乳生产周期和提高产品质量提供了有益参考。
The methods introduced in the paper were operable and were good references in shortening the circle of sufu production and improving the product…
大豆定量后，经磨浆、煮浆、点浆、制坯、前期发酵、腌坯、后期发酵制得腐乳。
Certain amounts of beans are grinded and boiled. With the help of gesso, bean curd is shaped.
在腐乳发酵时，通过调整温度、添加增香酵母和复合酶来实现缩短腐乳发酵周期。
During the fermenting period of the beancurd, the use of decreasing the fermenting period of the beancurd by regulating the temperature? Adding to yeast bacteria and complex enzyme is obvious.
具有10多年生产八公山豆腐乳的技术和配方以及制作豆制品系列产品的精湛技术。
Has more than 10 years to produce eight male mountain fermented bean curds the technology and the formula as well as the manufacture bean product serial products exquisite technology.
我们还点了一道腐乳空心菜（20元），和四蔬排骨汤（38元）一起吃实在是绝配。
We also enjoyed sour-spicy cabbage (RMB 20), which perfectly matches their rich tomato soup with ribs and potatoes (RMB 38).
本实用新型所述的腐乳发酵筛包括由塑料制成的筛底，所述的筛底周边延伸有侧壁。
The preserved beancurd zymosis sieve includes a sieve bottom made of plastic material; a side wall is extended around the sieve bottom.
不同腐乳样品的游离氨基酸图谱显示了白点的出现与游离酪氨酸含量之间有密切关系。
Amino acid profiles of different sufu Products indicated that the occurrence of white particles is closely related to the amount of free tyrosine in sufu.
绍兴腐乳以黄豆为主要原料，其传统制作工艺包含一套复杂工序，生产过程对温度和湿度有严格要求。
With soybeans the main material, the traditional craft of Shaoxing fermented bean curd has a set of complicated procedures and strict requirements on temperature and humidity in production.
毛霉as3.2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。
The liquid spawn of Actinomucor elegans AS3.2778 did well in sufu production, its fermentation period being 16-24 hours.
毛霉as3.2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。
The liquid spawn of Actinomucor elegans AS3.2778 did well in sufu production, its fermentation period being 16-24 hours.
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