| 摘要 |
A process for making a tofu having plenty of nutrition, digested easily and peanut (I) taste from peanuts compises (A) grinding swelled (I), and adding 20 vol. of boiling water, (B) filtering to get filtrate, (C) heating the filtrate at 70-80 deg.C for 5 min. and adding salt solution, (D) heating at 100 deg.C for 5 min., and (E) forming tofu with dehydration. This process is improved (A) in peanut and soybean mixed tofu, which has no difference in taste and (B) in solving the aggregation difficulty of high content of lipid in (I). |
