| 摘要 |
PURPOSE: A manufacturing method of cheese bean curd is provided to have a bean curd which maintains a native texture and flavor, increases unique texture. CONSTITUTION: A soaked bean is finely pulverized. Soymilk is obtained by splitting bean curd dregs from the pulverized bean. Soymilk is heated. 2-20 parts by weight of cheese is added in 100 parts by weight of the heated soymilk; and the heated soymilk is coagulated by stirring; a bean curd in which the cheese is evenly mixed is manufactured. A temperature of the heated soymilk is 50-70°C. The cheese is added before adding the brine in the heated soymilk. The cheese is added immediately after adding the brine in the heated soymilk. The cheese is added as a pulverized state in the heated soymilk. |
