In this paper the technology of processing bean curd(dou fu)from oil meal was studied.The complexing of thickening agents with various ingredients affected the quality of the bean curd undertest.

• 着重研究了豆粕复制豆腐的工艺设计、技术要求，以及采用复合凝固剂和多种原料的复配组合对豆粕豆腐品质的影响。