Chapter I Overview

I. Nutritional and Physiological Functions of Legumes

II. Classification of Tofu

References

Chapter II Raw and Auxiliary Materials for the Production of Tofu Products

I. Soybeans

(I) Classification of Soybeans

(II) Soybean Seed Structure and Composition

(III) Storage of soybeans

(iv) Quality standards for soybeans

(v) Major components of soybeans

II. Coagulants

III. Water for production

References

Chapter 3 Traditional Tofu Production Technology

I. Principles of Tofu Production

II.

Third, Northern Tofu Production Process and Recipe

Fourth, Southern Tofu Production Process and Recipe

Fifth, Endocannabinoid Tofu Production Process and Recipe

References

Chapter 4 Tofu Product Production Technology

I. Dried Bean Curd

Second, Tofu Skin and Shredded Tofu

(I) Tofu Skin

(ii) Shredded tofu

Three, frozen tofu

Four, vegetarian assorted soybean products

(i) halogenated products

(ii) fried soybean products

(iii) smoked products

(iv) deep-fried halogenated products

(v) fermented bean curd

References

Chapter V. New Tofu Production Technology

I. New soybean tofu

(i) high iron tofu

(ii) fruit flavor tofu

(iii) ginger flavor tofu

(iv) tea juice tofu

(v) egg tofu

(vi) Aloe vera tofu

(vii) Milk tofu

(viii) tomatoes Cucumber juice tofu

Two new non-soybean tofu

(a) konjac tofu

(b) peanut tofu

(c) pig's blood tofu

(d) corn tofu

(e) rice tofu

References

Chapter 6: Sanitation and Quality Control of Tofu Production

Chapter 6: Tofu Production and Quality Control of Tofu Production

Control of Quality Control of Quality Control of Quality Control of Safety

Continued from page 1 p>

I. Production hygiene of tofu products

II. Preservation of tofu products

III. Physicochemical and hygienic inspection of tofu products

References

Appendices

I. Hygienic standards for non-fermented soybean products and gluten (GB 2711-2003)

II. Hygienic standards for fermented soybean products ( GB 2712-2003)