| 摘要 |
A method of producing bean curd refuse(biji) by deactivating steamed soybeans with steam for a predetermined time and then grinding is provided. The method enhances the nutty taste and freshness of bean curd refuse while retaining characteristic taste and color. Soybeans with a moisture content 11Œ1% of are stored at 10 to 25deg.C and less than 75% humidity, removed in foreign material and crushed rock and washed with water. Then the soybeans are heated with steam at 90Œ5deg.C for 25 to 35min and passed through a deactivator in which steam with a steam pressure of 2 to 3kg/cm^2 is applied to steamed soybeans to activate, ground with hot water at 90 to 95deg.C, put into a pouch, sterilized at 95Œ5deg.C for 20min in a retort sterilizer in the first step and 110Œ5deg.C for 10min in the second step and quickly cooled at less than 5deg.C for 60min in a cooling tank. In the grinding process, 2.5 times the weight of water is used based on the soybeans. |
