Abstract: The effects of addition amounts of water, carrot and marinated additive as well as formation temperature on the quality of dried carrot-mixed tofu by the traditional production process were studied. Under the conditions of formation temperature 85℃, volume of 200 g/L marinated additive 60 ml and addition amount of carrot 0.6 kg/ kg soybean, the dried carrot-mixed tofu with high quality, excellent colour and luster is obtained.

Key words: dried tofu, production process quantification