| 摘要 |
This invention can be used in dairying, for producing various kinds of curd. The aim of this invention is to increase the nutritional value and organoleptic index of curd. Stabilizers, starch, sodium hydro phosphate and white salt are added to the curd, then the components are vacuum-mixed and the staple is thermally processed with steam in vacuum conditions and then the necessary taste additives (berry-fruit jam, vegetables and spices) are mixed in. |
