| 摘要 |
The bean curd is prepd. by 1) pulverizing the peeled bean into 210 mesh or less, 2) mixing 1g bean powder with 5-6g water and boiling it at 97-105 deg. C for about 5 min. to obtain 11-12% soybean sauce, 3) mixing 1g calcium gluconate and 3-4g water to obtain the coagulating agent, 4) putting the obtd. soybean sauce 250g, the coagulating agent 4-5g into the container and the other food additives, and sealing to obtain the final product. |
