METHOD FOR PREPARING COMPRESSED BEAN CURD CONTAINING SOYBEAN CURD RESIDUE

摘要

A method for preparing compressed bean curd containing bean-curd dregs is provided to treat bean-curd dregs mechanically in a production line without the separation of the bean-curd dregs, thereby improving profitability. A method for preparing compressed bean curd containing bean-curd dregs comprises the following steps of: dipping the peeled soybeans in water; finely crushing the dipped soybeans; steaming the finely crushed soybeans and cooling off them; finely crushing the cooled material to prepare soy milk; heating the soy milk up to 55~90°C; adding a protein cross-linking enzyme and a coagulating agent to the heated soy milk and coagulating them for 20-60 minutes; and compression-molding the coagulated soy milk.