| 摘要 |
A method of manufacturing bean curd containing grains, beans or seeds by addition of powder of an optional ingredient containing grains, beans or seeds in original state or after grinding to soybean milk is provided to improve the taste and nutrients of bean curd and to obtain the bean curd with a chewable texture. Beans are separated from foreign material and dust by using an earth and stone separator, washed, soaked in water, ground with an electronic high-speed stone mill, heated to allow easy dissolution of water-soluble protein and fat solids in bean milk and filtered. The obtained bean milk is mixed with an optional ingredient containing grains, beans or seeds in a weight ratio of 99 to 90%: 1 to 10%, agitated with an agitator, coagulated with a coagulator at 85 to 90deg.C for 15 to 30min, compressed and soaked in water while circulating water until the amount of formed bean curd to be soaked reaches below 2/3 of the volume of the soaking tank. The optional ingredient is selected from an oat, proso millet, buckwheat, wheat, whole wheat, rolled wheat, barley, rice barley, sorghum, rice, black rice, corn, dried corn, adlay, millet, glutinous sorghum, glutinous millet, kidney bean, mung bean, black bean, Rhynchosia volubilis, yellow bean, cow pea, garden pea, red bean, perilla seed, sesame seed, peanut, chestnut, almond, pine nut, sunflower seed, walnut and pumpkin seed. |
