BEAN CURD SEASONED WITH MUGWORT AND MANUFACTURING PROCESS OF SAME

摘要

A method of making mugwort bean curd by mixing bean milk and mugwort powder and compressing to form a bean curd layer with a marble pattern is provided. The food product has a peculiar pattern and color and a profound mugwort flavor to grab customer's attention and simultaneously contains nutritious ingredients of mugwort and bean curd. The mugwort bean curd is prepared by the steps of: putting 1/7 of the total amount of bean milk into a container A at 75 to 85deg.C followed by mugwort powder in an amount equal to 1/55 to 1/65 of the bean milk contained in the container A and agitating with coagulants; putting the remaining bean milk(6/7 of the total amount of the bean milk) followed by coagulants into a separate container B; putting 1/3 of uncurdled bean curd coagulated in the container B into the container A and agitating to create a bean curd layer with a marble pattern; compressing 1/3 of uncurdled bean curd at 40 to 60kg/cm^2 in a frame in the first step, putting all of uncurdled bean curd containing mugwort power contained in the container A into the frame and compressing at 40 to 60kg/cm^2 in the second step; and putting all of the remaining uncurdled bean curd contained in the container B into the frame and compressing at 40 to 60kg/cm^2 in the third step. The bean milk is obtained by soaking soybeans in water for 8 to 18hr, mixing soaked soybeans and water in a ratio of 1:1 and grinding, heating the soybean water at 95 to 100deg.C for 4 to 6min and separating soybean milk from soybean residue(biji).