PACKAGED DRY FULL-FAT ACTIVATED BEAN CURD THAT HAS STORAGE STABILITY, AND ITS MANUFACTURING METHOD

摘要

PURPOSE: Packaged dry whole soybean curd and a manufacturing method thereof are provided to improve functionality of the soybean curd with antioxidant anthocyanin components contained in surface of black bean(Rhynchosia volubilis). CONSTITUTION: A manufacturing method of packaged dry whole soybean curd includes the following steps: manufacturing steamed soy milk by mixing and steaming black bean(Rhynchosia volubilis) particulates with soft water; cooling the steamed soy milk; manufacturing soybean curd with a coagulating agent and enzyme; manufacturing the soybean curd by vacuum drying and rapidly freezing the soybean curd; manufacturing the bean curd with ultraviolet light; and wrapping the sanitized soybean curd.