Add water-binding agent and adjust the formula of condimental soup,we can reduce the watre activity value of the condimental bean curd products from 0.965 to 0.869 and improve the mouthfeel with their flavour unchanged.

• 通过添加持水剂及调整调味汁的配方，使调味豆腐制品的水分活度从0.；965降到0