It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

是一种营养丰富的制品,由于含有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中蛋白凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆腐是一种营养丰富的豆制品,由于含有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原,水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中酪蛋白固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆种营养丰富的豆制品,由于含有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原料,经复水、杀菌、接种等工序,用酸菌对液进行发酵,使中酪蛋白凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

是一种营养丰富的制品,由于含有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以粉为原料,经复水、杀菌、接种等工序,利用酸菌对液进行发酵,使中酪蛋白凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆腐是一种营养丰富的豆制品,由于含有较高的和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中酪凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆腐是一种营养丰富的豆制品,由于含有较高的蛋白质和脂肪,其产品不易保。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,乳中酪蛋白凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

是一种营养丰富的制品,由于含有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中酪蛋白凝固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆是一种营养丰富的豆制品,由于含有较高的蛋白质和肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原料,经复水、杀菌、接种等工序,利用酸菌对液进行发酵,使中酪蛋白固,并确定最佳发酵工艺。

It making the bean curd crouton in a form of retort pouch, the storage time could expand and the product be easy for eating.

豆腐是一种营养丰富的豆制品,有较高的蛋白质和脂肪,其产品不易保存。

Milk powder was used as raw material, through the process of reconstitution, pasteurization, inoculation ,fermentation, etc, the casein of the milk was transformed into curd by lactics.

以奶粉为原料,经复水、杀菌、接种等工序,利用乳酸菌对乳液进行发酵,使乳中酪蛋白凝固,并确定最佳发酵工艺。