| 摘要 |
A method for preparing the sprouting bean-curd is provided to increase functional materials and nutrient components and to ensure excellent taste by obtaining soybean milk having well crushed particles. A method for preparing the sprouting bean-curd comprises a step for keeping soybeans having the peeling rate of 13% in refrigeration; a step for soaking the soybeans in a water tank for 2~4 hours; a sprouting step; a first grinding step for processing soybean milk; a step for boiling the soybean milk at 100‹C for 2 minutes and maintaining the temperature; a thermostat step for passing the soybean milk through a heat exchanger and maintaining the temperature of 7-10‹C; a second grinding step; a homogenization step; a step for increasing the temperature to 55~60‹C; a step for mixing the increased soybean milk, enzyme and a coagulating agent; a step for first coagulating the mixed soybean milk at 60‹C and second coagulating the soybean milk at 85‹C; and a step molding the soybean milk and making the bean curd. |
