| 摘要 |
PURPOSE: A producing method of bean curd using microorganisms is provided to improve the eating texture of the bean curd, to remove odd smell from the bean curd, and to improve the digestive absorption capacity. CONSTITUTION: A producing method of bean curd using microorganisms comprises the following steps: washing soybeans with water without iron components, and germinating the soybeans at 30deg C for 12hours; steaming the soybeans; culturing bacillus subtilis in a culture medium at 40deg C for 24hours in the aerobic state; spraying the obtained culture solution to the soybeans, and fermenting the mixture for 48hours; grinding the mixture using a millstone after pouring water; stirring the ground mixture after inserting into a caldron, and heating at 75deg C: and constantly stirring the mixture, and adding a coagulating agent.
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