| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing nonperishable bean curd and bean curd lees. <P>SOLUTION: The method for producing the nonperishable bean curd and bean curd lees includes soaking soybeans in persimmon's astringent juice water obtained by diluting persimmon's astringency to a proper concentration, adding bittern to a liquid obtained by mashing the soaked soybean, and boiling and hardening the resultant product to provide the bean curd. Alternatively, the method includes soaking the soybeans in water, mashing and squeezing the soaked soybeans to provide a liquid, mixing a proper amount of the persimmon's astringent juice with the liquid, and boiling and hardening the resultant product to provide the bean curd. <P>COPYRIGHT: (C)2012,JPO&INPIT |
