A METHOD FOR PREPARING SOYBEAN CURD USING DEEP SEAWATER FORTIFIED WITH CHITOSAN

摘要

A method of manufacturing soybean curd is provided to prepare soybean curd with higher strength, elasticity and to maintain quality than conventional soybean curd. Soybeans are washed and soaked in water at 10 to 30deg.C for 5 to 15hr, dried, mixed with 8 to 10 times the volume of distilled water for 1 to 6min and ground with a mixer to give soybean water. The soybean water is strained with a cotton cloth, mixed with 3 to 5 times the volume of distilled water and strained with a cotton cloth to give soybean milk. The soybean milk is coagulated with bittern containing chitosan for 1 to 6min, pressed for 15 to 25min, soaked in flowing water for 15 to 25min and left alone on a plate for 10 to 20min.