| 摘要 |
A method for preparing functional soybean curd by using deep sea water and chlorella is provided to enhance the nutritive value, taste and texture of soybean curd. A method for preparing functional soybean curd by using deep sea water and chlorella comprises the steps of: (a) soaking 10kg of dried soybeans in water for 24hr, washing the soybeans 2 times, and grinding them by a grinder; (b) mixing 1L of a chlorella concentrate to the ground soybean paste; (c) filtering out soybean curd refuge by a filter, and heating a soybean milk/chlorella mixture separated from the refuge at 100~120°C for 1~2min ; (d) diluting 100cc of brine powder, 200cc of salt powder, and 250cc of deep sea water with 1L of water, and adding the diluted solution to the heated soybean milk/chlorella mixture; and (e) compressing uncurdled soybean curd to form soybean curd.
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