| 摘要 |
A method of manufacturing bean curd containing sea urchin eggs by addition of sea urchin eggs is provided which gives the efficacy, taste and flavor of sea urchin eggs to bean curd and improves the visual appearance. Soybean milk is mixed with sea urchin eggs and 2 to 4 times its weight of water, coagulated and compressed. The obtained bean curd contains 100% by weight of soybean milk, 15% by weight of water and 15 to 40% by weight of sea urchin eggs. The water is deep sea water. The sea urchin eggs are obtained by putting raw sea urchin eggs into a water tank, standing it in the water tank for 2 to 3 days and storing in a cold state for 1 to 2 days after taking out. |
