Traditional Beancurd Manufacture

By Natasha J. Johnson

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

• Format: Paperback
• Language: English
• ISBN: 1853392707
• ISBN13: 9781853392702
• Release Date: November 1994
• Publisher: Intermediate Technology Publications
• Length: 36 Pages
• Weight: 0.15 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"