| 摘要 |
PURPOSE: Fermented bean-curd and a method for preparing the same are provided, thereby fusing the taste and flavor of bean-curd with those of fermented soybeans(Cheongkukjang), so that the fermented bean-curd has soft texture taste and the taste and flavor of fermented soybeans(Cheongkukjang), and increasing the storage period of the fermented bean-curd. CONSTITUTION: The method for preparing the fermented bean-curd comprises the steps of: reducing the water content of uncurdled bean curd to 50 to 60%; inoculating 0.001 wt.% of Bacillus subtilis into the uncurdled bean curd; fermenting and maturing the uncurdled bean curd at 40 to 42 deg. C and humidity of 50 to 70% for 48 to 72 hours; and heating the fermented uncurdled bean curd at 85 to 95 deg. C for 10 to 20 minutes when half of the uncurdled bean curd is remained and cooling it, wherein the cooled uncurdled bean curd is further treated with dehydration and heat treatment to be soft or hard type bean curd, or powdered bean curd. |
