| 摘要 |
PURPOSE: A making method of beancurd including medicinal herbs and a natural preservative is provided to improve the taste and quality of a beancurd product and extend the storage life. CONSTITUTION: The method is characterized by the following steps : (i) getting a concentrated solution of herbs and a natural preservative by mixing various kinds of herbs and 1% of processed salt as the preservative and steaming the mixture for more than 8hr ; (ii) boiling soybeans soaked in water and pulverized and separating soybean liquid and the residue ; (iii) adding 2% or more of the concentrated solution to the soybean liquid ; (iv) curdling the soybean liquid by boiling the liquid mixed with the concentrated solution at more than 70deg.C with 0.7% of refined salt, 0.7% of calcium chloride, 0.75% of calcium sulfate and 0.05% of a defoaming agent ; (v) compressing the curdled soybean liquid to get a beancurd product ; and then (vi) quick freezing the beancurd at less than 7deg.C to remove various kinds of germs and extraneous matters from the product. The natural preservative is prepared by extracting 2methoxy-1,4naphtaquinone and free amino acids from Impatiens balsamina L. and ripening the extract, followed by applying the solution to salt. The main material containing medicinal herbs comprises 5% each of deer antlers and Eucommiae cortex, 15% each of the fruit of the Chinese matrimony vine and ginger, 5% of Dioscorea opposita Thumb, 20% of Astragali Radix, 10% each of sea tangle and brown seaweed, and 14% of agar. |
