| 摘要 |
A method of producing functional bean curd by addition of deep sea water and Capsosiphon fulvescens to soybean milk is provided to retain or improve the original taste, flavor and texture of conventional bean curd and apply high nutrition of Capsosiphon fulvescens and mineral components of deep sea water to the food product. Dried soybeans are soaked in water for 24hr, washed with water two times and mixed with crushed Capsosiphon fulvescens before or after grinding the soaked soybeans. A mixture of soybean milk and crushed Capsosiphon fulvescens is heated at 100 to 120deg.C for 1 to 2min, mixed with bittern powder, salt powder and deep sea water and compressed with a forming frame for 15min.
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