千頁豆腐 是素食新產(chǎn)品，廣泛流行于大陸的沿海城市及北方地區(qū)。它采用中國臺灣的豆腐制作工藝，以大豆粉及淀粉為主要材料精制而成，是一種富含蛋白質(zhì)的新世紀(jì)美食，并保持了豆腐原本的細嫩 。
它具有的湯汁吸收能力，配合現(xiàn)代廚藝，可以做出高品質(zhì)的新時尚美味佳肴來?？梢灾?、炒，煮，蒸、火鍋等。原料簡單，卻擺盤精致，很顯檔次。豆腐吃起來又燙又滑，口感鮮美。
千頁豆腐的吃法很多，既可以單獨成菜，又可以作主料、輔料，或充作調(diào)料；它適合多種烹調(diào)方法，可蒸可燉可煎可熏可涼拌；它可做成多種菜式，多種造型，可為冷盤、熱菜、火鍋，可成卷、夾、丸、包等等還可調(diào)制成各種味型，既有豆香的本味，更具無二的吸味特性。
qianye tofu is a new vegetarian product, which is widely used in coastal cities and northern areas of the mainland. It uses the latest tofu making process in Taiwan. It is made of soybean flour and starch as the main material. It is a kind of new century food rich in protein, and keeps the original delicacy of tofu.
It has super absorbent capacity of the soup, and with modern cooking, you can make high-quality new fashion, delicious dishes. You can cook, stir fry, boil, steam, chafing dish, etc.. Simple raw materials, but exquisite dish set, very grades. Tofu tastes hot and slippery and tastes delicious.
qianye tofu There are many ways to eat, not only can separate into food, and can be used as main material and accessories, or used as seasoning; it is suitable for various cooking methods, steaming stew fried smoked can be cold; it can be made into a variety of dishes, a variety of shapes, can be cold, hot, Hot pot, can be rolled, clip, pill, bag and so on can be modulated into a variety of flavors, both the bean flavor, taste more of the characteristics of the one and only.
1、備料（按配方的比例）
Prepare materials (in proportion to the formula)
2、斬拌機（斬拌粉碎）
Chopping machine (chopping and crushing)
3、除氣乳化機泵（消除氣泡）
Emulsification machine (eliminate bubble)
4、定型-定型框（靜止2小時）
Setting-Setting box(static for 2 hours)
5、線割（定型框?qū)訉痈铋_）
line cutting (shaping frame layer by layer cutting)
6、裝盤（分割后的分裝在盤子里）
Put it on a plate (split and put it on a plate)
7、蒸熟（裝滿盤的物料放入蒸箱熟化20分鐘）
Steamed to well cooked(full plate material into the
steamer and steam for 20 minutes)
8、分條切塊（熟化后的在切塊機進行切條）
Cut into strips（After cooking, cutting it into strips on the machine）
9、切好條的進行穿串；
Put it into the String machine
10、冷凍包裝
Freezing and packaging
成分比例 Component proportion：
大豆分離蛋白 Soybean protein isolate：11.5%
木薯原淀粉Cassava starch：7.6%
沙拉油 Salad oil：7.2%
食用鹽 Edible salt：0.15%
白糖 Sugar：0.1%
味精 Monosodium glutamate：0.15%
TG酶 TG enzyme：0.2%
可得然膠 Curd lan：0.1%
冰水 Ice water：73%
