| 摘要 |
PURPOSE: A method for producing functional bean curd is provided to remove beany flavor and improve mineral. CONSTITUTION: A method for producing Phellinus linteus bean curd comprises: a step of pulverizing dried beany flavor in 5um; a step of mixing pulverized beany flavor powder and water in a weight ratio of 1 : 2 ~ 1: 5; a step of fermenting the materials at 28°C-35°C for three to five days; a step of extracting the fermented ingredients at 90°C-100°C for one to two hours through hot water; a step of mixing Phellinus linteus and water in a weight ratio of 1 : 1 ~ 1: 10; a step of drying soy bean to have less than 10% moisture and pulverizing; a step of heating at 100°C to produce soybean milk; a step of adding 3% of bittern; and a step of molding by pressurizing for 20 minute to two hours.
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