| 摘要 |
PURPOSE: A method of manufacturing tofu is provided to eliminate the characteristics of beany flavor and bad smell from tofu and to greatly improve the taste. CONSTITUTION: Pulverized Phellinus linteus, molokia, and fermented soybeans are mixed at a mass ratio of 80:17:3 and the mixing with purified water is followed by a volume ratio of 50:50. Mixed ingredients are fermented at a temperature of 30-50°C for 5-7 days. The mixture of the fermented product and the purified water is at a weight ratio of 1:2 at a temperature of 90-100°C for 1-2 hours and is then filtered. Beans are dipped in a Phellinus linteus fermentation extract and are soaked for 5 - 10 hours. Dipped beans are pulverized to the size of 0.1-1 mm. Potable water of 5-10 times the amount is added to the mixture of the pulverized material and a Phellinus linteus fermentation extract with a weight ratio of 5:1-1:1 and is then heated for 30 minutes to 1 hour. Tofu residue and soybean milk are separated by filtering the materials. Tofu is prepared by coagulating soybean milk with the addition of tofu coagulant at 70-80°C. |
