豆腐
Tofu is a great source of protein，low in saturated fat and cholesterol free，absorbing whatever flavor around it。
Tofu is made from soybeans，they start by soaking the soybeans in cold water for 18~24h，depending on the season。In winter，beans are stored outdoor and take time to warm to room temperature。As they absorbed the water，they doubled in size。 The bloated soybeans go on to a conveyor belt，where rotating device transport them to a crashing machine。The machine crash them into a soup mixed with soybean milk and okara。It does this by a filter screen。
Next，they heat the soup in a steamed machine for 3~4min，then it into a centrifuge machine，which seperates the milk and okara。The milk stayed behind to be transformed into tofu，still hot，it goes into a coagulation tank to be thickened into curd。But first they add different spices，because they are to be sold as flavor tofu。Then they add the coagulant，water and more stirring。It takes about 50min for the soybean milk become soybean curd，when it’s ready it’s still steaming but pretty soggy。So they are drained off as much liquid as poible。Then pouring the curd into large mold，fold the cloth over to cover and pre out the liquid。
They cut the block and kill off any bacteria，at 110 degree for 1 hour。When they come out，they drop into a cooling basin，into water just about freezing temperature。
豆腐是蛋白质的重要来源，饱和脂肪酸含量低，不含胆固醇，并且有各种风味。
豆腐是由大豆制成，，根据季节变化，先将黄豆在冷水中浸泡18〜24小时。在冬天，黄豆储存在室外，到时候拿到室内暖至室温。当它们吸收了水，他们体积增大一倍。
膨胀的大豆进入到一个传送带，旋转设备将他们传送到传输到一个破碎机。这台机器将他们搅碎成豆浆和豆渣的混合液体。随后，用过滤器将他们分离。
接下来，他们用蒸汽机把液浆加热3—4分钟，然后运送到离心机中，分离豆渣和豆浆。豆浆留下来转化成豆腐，趁热，进入一个凝固槽被浓缩成豆腐。但首先，他们添加不同的香料，因为他们将被视为风味豆腐出售。然后加入混凝剂，水进行搅拌。豆浆成为豆腐大约需要50分钟。当做好后准备仍然热气腾腾而且相当潮湿。因此，需要尽可能多的排出液体。然后讲豆腐凝乳倒入大型模具，盖上不后压出液体。
将豆腐切块并且在110摄氏度杀菌1小时。当它们出来时，掉入接近冻结温度的池子里。
花式硬糖
The candy maker started by bring up a pot of sugar and water to a boil。Then he adds Glucose。He heat the mixture to a specific temperature depends on what kinds of candy is making and let it cool for about an hour。Then he stirs in liquid flavoring。
He pours it on a cooling table。
The candy maker has several flavoring，he also choose from a wide range of food colourings。To enhance the flavor，they add acid。
They separate the pieces by colour and put each piece on a heated table to slow hardening proce。Then they create the design by put pieces together。The candy maker pinch，pull，twist and roll it into a strip。He cuts it into pieces 70 centimeters long。But he has to keep rolling them until they cool harden。When the strip is just right diameter，the design is in perfect proportion。
When the roll candy comes out the cooling table，it’s transparent。To lighten the colour，they pull it on a hook。Here they combine two colours and make pillow shape candies by a special machine。After cooling，they simply break them apart by hands。
糖果制造者开始时将糖和水放入锅中煮沸。然后加入葡萄糖。根据糖果累心将混合物加热到特定温度，并冷却大约一小时。然后加入液体调味品。随后倒在桌子上冷却。
糖果制造商有各种调味料，还可以选择多种多样的食品色素。为了调节风味，加入酸。
他们根据颜色将各部分分类，把每块放在加热的桌子上减缓硬化速度。然后把他们不同的部分放在一起来创造糖果造型。糖果制造者将糖捏，拉，扭，卷成条形，并将其切成70片厘米长。但他们必须不停的滚动糖防止冷却变硬。当糖条有合适的直径时，该设计拥有完美的比例。
当糖果卷出来放到冷却台上时，颜色透明。为了减轻颜色，他们讲糖挂在挂钩上。在这里，他们结合两种颜色，并用特殊的机器做成枕头形状的糖果。冷却后，他们很轻松的用手讲糖果分开。
冰激凌
Before the advent of refrigeration technology in the ice cream is a luxury hand and they put all ingredients with ice and salt into mixing bowl, can enable the ice absorbs heat all ingredients to cool to below freezing, in the 19th century, commercial freezer 20\'s available, so that ma production poible, gave birth to the ice cream industry, to create the ice cream deert, ice cream must be manufactured, everything started from fresh cream, cream stored in the refrigerator factory to the warehouse, located in the temperature four degrees Celsius.Pipeline transportation to the warehouse cream and other high-speed mixer to mix ingredients, the main material is skimmed milk powder dry, there is vegetative stabilizer and emulsifier, stabilizer to avoid ice crystals, emulsifiers are able to mix during the whipping combination of material and air, and other ingredients are sugar and corn syrup, stirring about three minutes later, the pump system to mix sent to a large trough of low temperature sterilization.Mixture at 72 degrees Celsius for half an hour until sterilization tank, kill all the bacteria, and let the stabilizer to take effect.Then let mixture homogenized fat globules so that the proce broke the ice cream its smooth texture.Let mixture cool and then add concentrated vanilla flavoring, then cool and stir for 15 seconds, whipping and air mixture to mixture, from a liquid to a soft solid.If there is no air, product will be like frozen milk instead of ice cream.Cream puffs biscuits are made
from the composition of chocolate cake, filling machine to the middle of two rows of cookies sent to the injection tube, just two pieces of biscuits in place, the machine in the middle into 80 ml of vanilla ice cream.Injected into the outlet for ice cream, thick square-shaped, just make cookies caught.This is the speed of everything to do 140 per minute, ice cream sandwich.When the puffs to the packaging machine forward, the sandwich still maintain the low temperature frozen phase.So do not fear that they will melt, packaging systems sent to the individual puffs up wrapping paper, then folded and put away the edge.Machine calculation of the next number of puffs, and then they sent the paper tray.A good, direct feeding tray to 30 degrees Celsius cold store, the other a production line is producing ice cream.Feeder to pre-packed cones thrown into the bay on the conveyor belt, cone bottom of the first through the sprayer, so that the inside coated with a layer of chocolate, not only for flavor, also separated by cones and ice cream cones so in order to maintain crisp, until the consumption of that moment.Then squeeze into the ice cream inside the nozzle material, 78 ml of each cone.Two flavors of a production line, a line of vanilla ice cream cones will receive the other row of chocolate.Now in the middle with delicious surprises, that is, caramel format.The plant also produces another cone chocolate taste, add strawberry jam.The next procedure is to pour chocolate syrup.Finally, crunchy embellishment, a layer of chocolate popcorn.Finally after a distributor of paper cones cover the bottom of the machine for each cone put wax paper cover, once the heating element to melt the wax, paper cover to cover and seal the paper cone.The next ice cream to packing, and then directly into the freezing cold.Prepared to allow the consumer appetite.
冰淇淋
在冷藏技术问世前冰淇淋是手工的奢侈品，他们把所有成分放进装有冰块和盐水的搅拌碗里，既可以让冰块吸热让所有成分冷却到冰点以下，商用冷冻库在19世纪20年代面世，让大量生产成为可能，催生了冰淇淋业，要制造这些冰淇淋点心，就必须先制造冰淇淋，一切都从新鲜乳脂开始，工厂把乳脂存放在冷藏仓库，恒温设在摄氏四度。仓库的管线运向高速搅拌机把乳脂和其他成分混合，主要的干材料是脱脂奶粉，还有植物性的安定剂和乳化剂，安定剂能避免冰淇淋结晶，乳化剂则能在搅打期间让混合料和空气结合，其他成分有糖和玉米糖浆，搅拌大约三分钟后，帮浦系统把混合料送进大型的低温杀菌槽。混合料在摄氏72度的杀菌槽内待上半小时，杀光所有的细菌，并且让安定剂生效。接着让混合料均质化，这个过程打碎脂肪球使冰其淋的口感滑顺。接着让混合料冷却然后加入浓缩香草调味料，然后冷却并搅拌约15秒，搅打让混合料和空气混合，从液体变成柔软的固体。如果没有空气，成品就会像冷冻牛奶而不是冰淇淋。冰淇淋夹心饼的饼干是由巧克力蛋糕的成分做成，装填机把两排饼干送往中间的注射管，正当两片饼干就位时，机器在中间注入80毫升的香草冰淇淋。注射管出口让冰淇淋变成四方厚片形，刚好让饼干夹住。这一切进行的速度是每分钟可做140片冰淇淋夹心。当夹心饼往包装机前进时，夹心还保持着冷冻阶段的低温。所以不必怕会融化，包装系统把单个的夹心饼往上送进包装纸，然后折叠并把边缘收好。下一台机器计算夹心饼的数量，然后把它们送进纸盒。一封好，纸盒就直接送进摄氏零下30度的冷库储存库，另一条生产线正在生产冰淇淋甜筒。进料机把预先装好的甜筒丢进输送带上的托架，甜筒首先通过喷雾器下方，让内侧涂上一层巧克力，不但增加风味，也隔开甜筒和冰淇淋，这样甜筒才能保持酥脆，直到食用那一刻。接着喷嘴挤入冰淇淋内料，每个甜筒78毫升。一条生产线生产两种口味，一排甜筒会收到香草冰淇淋，另一排是巧克力。现在要在中间加上美味惊喜，也就是业态焦糖。这座工厂也生产另一种甜筒是巧克力口味，加入草莓酱。
下一道工序是浇上巧克力糖浆。最后是脆脆的点缀，一层巧克力爆米花。甜筒终于经过纸盖分配器下方，机器为每个甜筒放上涂蜡的纸盖，加热元件立刻把蜡融化，让纸盖和甜筒的纸套密合。接下来冰淇淋甜筒要装箱，然后直接入冷库冷冻。准备让消费者大快朵颐。
比萨饼
The video teach us how to make a pizza。The pizza maker emphasized that when we buy yeast，we should pay attention to the expiration date。
First，put yeast in warm water and mix them up。Then dump two cups of whole wheat flour，3 quarters cups of all purpose flour and 1cupof buck wheat。Before comes together，we put a little honey and flax oil。
Place in greased bowl，cover with soft cloth and put in the oven until it dough，which doubles in size。Then we turn the dough out on to a pan。Before that，spray the pan with olive-oil，so that pizza doesn’t stick。
The last，spreat tomato paste on our pizza dough；add a sprinkling of cheese；add any other toppings that you might enjoy with a brush add some egg all around your pizza dough。Place your pizza in the oven and turn it down to about 160C or 320F degrees。The cheese should be a golden brown，but it should not be burnt。
视频教我们如何做比萨。比萨制造商强调，当我们买酵母，我们要注意保质期。
首先，将酵母和温水混合起来。然后家兔两杯全麦面粉，四分之三杯的中筋面粉和荞麦1杯。在混合之前，我们加入少许蜂蜜和亚麻油。
放入抹油的碗，用轻布盖在面团然后放进烤箱，直到面团体积增大一倍。然后我们将面团取出放到平底锅中。在此之前，在锅中喷洒橄榄油，使比萨不太硬。
最后，在比萨饼面团上涂抹番茄酱，加了一些奶酪，添加任何其他配料，你可以享受用刷子添加一些鸡蛋都。把比萨放进微波炉，将温度调到约160C度。奶酪应该是金黄色的，但它不应该被烧毁。
芥末酱
We eat them on hotdogs，hamburgers and sandwiches。The ancient Romance took the mustard seed to what it is now France。And by 9th century，big time mustard production was underway。
Yellow mustard is made from the seeds of the white mustard plants，turmeric and purpuric provide the yellow color and sharp flavor。The other ingredients are salt，water and wet vinegar。The powder ingredients go down a shaft to a mixing tank containing the water and vinegar。Yellow mustard’s proportion are roughly 60% water，20% vinegar，15% seeds and 5% salt spices。The last ingredient to go in is the mustard seeds。
The tank’s rotating mixer blends ingredients for about 1h。as seeds crushing speeds reaching 265 kilometers/hour。The tanks contents empty into several stainle mills。Inside eachone，a pair of synthetic stones grinds the seeds，a proce known as stone
milling that grinding action heats the mixture to about 60 degree celsius。The liquid thickens into creamy yellow mustard。
Before bottling，they perform a text，these insure that the mustard is smooth enough。If the particles are more than a millimeter big。The factory adjust the milling stone closer together to produce a finer grind。
They make Dijon mustard from brown mustard seeds。Sometimes mixed with other varieties。They usually use 2 types of vinegar，cider and white。The ingredients ferment in a tank for 12h before mixing。That was what gives Dijon mustard strong flavor， mixing at the same stone milling proce。
Dijon is made with twice as many seeds as yellow mustard and 20% le water，which is why it comes out thicker and denser and needs the occasional stir。Filters screen out any particles larger than a quarter of a millimeter。The factory saved these pieces to put into special mustard。Now the creamy Dijon mustard goes into a stainle steel tank。A slow speed revolving mixer removes the air，which would otherwise turn it brown and dull its flavor。The yellow mustard tanks also have。
Both yellow mustard and Dijon mustard have to cool over night before bottling。From start to finish，they takes about 20 hours to produce yellow mustard and 32 for Dijon mustard，the extra time do to the fermentation period。
Yellow mustard has a 15 month shelf life while Dijon stays fresh for a year。Both should be refrigerated after opening to preserve their flavor。
