| 摘要 |
PURPOSE: A method of making bean curd(tubu) containing bamboo leaf powder is provided. The product maintains the traditional taste and flavor of tubu while having a pharmacological action of bamboo(Phyllostachys). CONSTITUTION: Soybeans are washed, soaked in water for 5 to 6hr in summer and ground to give a ground soybean, which is heated for about 30min while agitating and then filtered to separate soybean milk from soybean dregs(biji). Then, then soybean milk is cooled to 70 to 80deg.C, added with bamboo leaf powder and a coagulant and compressed. The bamboo leaf powder is prepared by the steps of: washing a young bamboo leaf having a size of about 5cm; drying with a hot air drier of 40deg.C for about 1hr; steaming at 100deg.C; drying with a hot air drier of 49 to 51deg.C for about 8hr; and finely grinding to 100 meshes. |
