| 摘要 |
precise particles of soybean milk were produced from soaked soy beans by cutting with mixer, filtering soybean curd residue at room temp., mixing in a water ratio 1; 5-6, and heating with steam at temp. of<100≦̸C in a vacuum kettle. The soybean milk was coagulated by adding coagulant in the coagulator to give soybean curd, impurities removed by a net, and cut.
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