| 摘要 |
A method for manufacturing soybean curd by adding laminaria powder during the manufacture of soybean curd is provided to give a food product with the taste of two kinds of soybean curd and laminaria as well as their efficacy. Soybeans are soaked in water for 6 to 15hr, mixed with water in a weight ratio of 1:2 and ground. The ground soybeans are then mixed with 10 times their weight of water, heated at 95 to 100deg.C, held for 5 to 8min and filtered to separate soybean milk from bean curd refuse(biji). The soybean milk is then mixed with a coagulant, dehydrated under a pressure of 20 to 50g/cm^2 in a forming frame and soaked in water of 4 to 5deg.C for 8 to 24hr to give soybean curd. In the process, 6 to 24g laminaria powder is mixed with 1Kg soybeans.
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