AN INSTANT FOOD MANUFACTURING PROCESS OF A BEAN CURD FOR USING A RICE

摘要

A method of manufacturing instant bean curd by addition of rice to beans and freeze-drying the obtained bean curd is provided to obtain bean curd which is able to be eaten conveniently while having characteristic taste and flavor. About 3.5kg beans and 1.5kg rice are soaked in water for 8 to 12hr in case of beans and 1hr in case of rice, based on the amount of a plate of bean curd, ground, mixed with 20g silicon antifoaming agent and 80g water and then filtered. After removal of bean curd refuse(biji), the rice/bean milk mixture is heated at 80 to 99deg.C, coagulated with 25g glucono delta lactone, 12g calcium lactate and 17g salt, crushed to 4 to 5cm in diameter, compressed, cut to a predetermined size and freeze dried.