Sweet potato tofu: Sweet potato tofu has characteristics of mild taste, white color, and high nutritional value. Its processing method is to first wash soybeans (4740, -2.00, -0.04%) and soak them in water for 15 hours (soaking time in winter is about 24 hours. ). Add a small amount of water to the crusher while smashing the soaked soybeans into a slurry. Then add the agitated tank, filter the resulting bean juice to the residue, pour it into an iron pot and boil it. The temperature is maintained at about 100°C, and every 7 The soymilk was mixed with about 700 grams of paste-like sweet potato starch that was previously crushed with a pulverizer. After gently stirring for 1 minute, 50 g of coagulant was added. At this point, the protein of soybeans and sweet potatoes gradually caked and precipitated. After a short period of time, they were poured into a box with a filter cloth, pressed out of the water, removed from the box, cut into pieces of appropriate size, and cooled to obtain sweet potato tofu.
Ozanimod Intermediate
Cas 258273-31-3,Ozanimod Intermediate,Cas 258273-31-3 Ozanimod Intermediate,3-Cyano-4-Isopropoxybenzoic Acid
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