| 摘要 |
PURPOSE: A bean curd containing mulberry is provided to secure the property and texture of regular bean curd by properly coagulating the bean curd after adding the mulberry before coagulation. CONSTITUTION: A bean curd containing mulberry is obtained by the following steps: mix 100 parts of soymilk by weight obtained by grinding, filtering, and heating soybeans, and 4-6 parts of fermented mulberry juice by weight; uniformly stir the mixture; and add a coagulating agent into the mixture, and precipitate and coagulate effective components of mulberry using protein from the soymilk. The fermented mulberry juice is obtained by fermenting mulberry juice at room temperature(25-35°C) for 150-210 days. [Reference numerals] (100) Selecting and washing soybeans; (101) Soaking; (102) Water adding and grinding; (103) Filtering(separating soymilk and bean curd); (104) Heating; (105) Removing bubbles; (106) Mixing and stirring the soymilk and fermented mulberry juice; (107) Adding a coagulating agent; (108) Coagulating; (200) Mulberry juice; (201) Fermenting
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