Question

请各位大侠帮忙翻译，在线等，谢谢！

第一段：
王致和腐乳酿造技艺传承了毛霉型发酵腐乳的制作工艺，以生产红腐乳和青腐乳为主，其产品以“细、软、鲜、香”为主要特点。腐乳是以大豆为原料，以红粬、白酒、白糖、食盐为辅料经微生物发酵而成，腐乳制作的主要工艺包括：大豆经筛选、清洗、浸泡、磨浆、浆渣分离、豆浆加温、凝固、压榨、切块、接菌、前期发酵、腌制、灌装、后期发酵等，从原料投入到成品需经几十道工序，大约一百天的时间
第二段：
王致和臭豆腐是以含蛋白质高的优质黄豆为原料，经过泡豆、磨浆、滤浆、点卤、前期发酵、腌制、灌汤、后期发酵等多道工序制成的。其中腌制是关键，盐量和佐料的多少将直接影响臭豆腐的质量，盐多了，豆腐不臭；盐少了，易造成腐乳的糟烂甚至腐败。王致和臭豆腐臭中有奇香，是一种产生蛋白酶的霉菌分解了蛋白质，形成了极丰富的氨基酸使味道变得非常鲜美，臭味主要是蛋白质在分解过程中产生了硫化氢气体所造成的。另外，因腌制时用的是黄浆水、凉水、盐水等,使成型豆腐块经后期发酵后呈豆青色。

Answer 1

The first section:
The Wangzhihe fermented bean curd brewing techniques inherits the hair mould type fermentation fermented bean curd production technology to produce red fermented bean curd and green fermented bean curd is given priority to, its products to "fine, soft, fresh, sweet" as the main characteristics. Fermented bean curd is soybean as raw material, with red 粬, liquor, sugar, salt for materials by microorganism fermentation and become, fermented bean curd production main process includes: soybean after screening, cleaning, soak, pulping, plasma slag separation, soya-bean milk heating, coagulation, squeezing, cut into parts, ground up the inoculation, the fermentation, curing, filling and later fermentation, etc., from raw materials into finished products subject to dozens of process, about one hundred days .
The second paragraph:
the Wangzhihestinky tofu is protein high quality soybean as raw material, through bubble bean, pulping, feed slurry, point halide, the fermentation, curing, irrigation soup, later, fermentation process is made. The curing is the key, salt and seasoning how many will have a direct impact on the quality of fermented bean curd, salt, bean curd not smelly; Less salt, easy to cause the bad bad even corruption fermented bean curd. The Wangzhihe the stinky tofu smelly has strange sweet, is a kind of produce protease of mold break down proteins, formed the very rich in amino acids that taste very delicious, smell is mainly protein in the decomposition process of hydrogen sulfide gas produced by the. In addition, for curing with is yellow slurry water, cold water, salt, etc., so that the forming DouFuKuai later after fermentation is pea green color.

这是英文！要别国语言的请追问！

Answer 2

The first section:
The Wangzhihe fermented bean curd brewing techniques inherits the hair mould type fermentation fermented bean curd production technology to produce red fermented bean curd and green fermented bean curd is given priority to, its products to "fine, soft, fresh, sweet" as the main characteristics. Fermented bean curd is soybean as raw material, with red 粬, liquor, sugar, salt for materials by microorganism fermentation and become, fermented bean curd production main process includes: soybean after screening, cleaning, soak, pulping, plasma slag separation, soya-bean milk heating, coagulation, squeezing, cut into parts, ground up the inoculation, the fermentation, curing, filling and later fermentation, etc., from raw materials into finished products subject to dozens of process, about one hundred days .
The second paragraph:
the Wangzhihestinky tofu is protein high quality soybean as raw material, through bubble bean, pulping, feed slurry, point halide, the fermentation, curing, irrigation soup, later, fermentation process is made. The curing is the key, salt and seasoning how many will have a direct impact on the quality of fermented bean curd, salt, bean curd not smelly; Less salt, easy to cause the bad bad even corruption fermented bean curd. The Wangzhihe the stinky tofu smelly has strange sweet, is a kind of produce protease of mold break down proteins, formed the very rich in amino acids that taste very delicious, smell is mainly protein in the decomposition process of hydrogen sulfide gas produced by the. In addition, for curing with is yellow slurry water, cold water, salt, etc., so that the forming DouFuKuai later after fermentation is pea green color. O(∩_∩)O谢谢

Answer 3

The first section:
The Wangzhihe fermented bean curd brewing techniques inherits the hair mould type fermentation fermented bean curd production technology to produce red fermented bean curd and green fermented bean curd is given priority to, its products to "fine, soft, fresh, sweet" as the main characteristics. Fermented bean curd is soybean as raw material, with red 粬, liquor, sugar, salt for materials by microorganism fermentation and become, fermented bean curd production main process includes: soybean after screening, cleaning, soak, pulping, plasma slag separation, soya-bean milk heating, coagulation, squeezing, cut into parts, ground up the inoculation, the fermentation, curing, filling and later fermentation, etc., from raw materials into finished products subject to dozens of process, about one hundred days .
The second paragraph:
the Wangzhihestinky tofu is protein high quality soybean as raw material, through bubble bean, pulping, feed slurry, point halide, the fermentation, curing, irrigation soup, later, fermentation process is made. The curing is the key, salt and seasoning how many will have a direct impact on the quality of fermented bean curd, salt, bean curd not smelly; Less salt, easy to cause the bad bad even corruption fermented bean curd. The Wangzhihe the stinky tofu smelly has strange sweet, is a kind of produce protease of mold break down proteins, formed the very rich in amino acids that taste very delicious, smell is mainly protein in the decomposition process of hydrogen sulfide gas produced by the. In addition, for curing with is yellow slurry water, cold water, salt, etc., so that the forming DouFuKuai later after fermentation is pea green color.