| 摘要 |
PURPOSE:To obtain a packed cotton-strained or silk-strained bean cured having delicious taste and containing little additives, by separating soya milk from bean curd refuse in raw state, thereby unnecessitating exposure of bean curd with water. CONSTITUTION:Raw soybeans washed with water are ground and produced raw GO (slurry of ground soybean) is squeezed to remove bean curd refuse. The produced soya milk is boiled and then aged by maintaining at a specific temperature. A coagulant is added and mixed to the soya milk at a stroke while keeping the above temperature condition and the mixture is formed to a bean curd by conventional process for producing a cotton-strained or silk- strained bean curd. The produced bean curd is cut to a prescribed size without exposing to water, packed at a bean curd temperature of >=65 deg.C, poured with sterilized water and quenched in a cooling tank under a condition to lower the core temperature of the bean curd to <=5 deg.C in about 1hr. |
