| 摘要 |
PURPOSE: A method of making bean curd containing Astragali Radix by adding Astragali Radix powder to concentrated bean milk is provided. The product is not easily broken during the cooking or distribution while having characteristic taste and flavor of bean curd and a chewable texture. CONSTITUTION: A bean is immersed in water for 8hr, slowly dried at 40 to 220deg.C and then ground. Thereafter, the ground bean is filtered to 40meshes or more to separate bean milk from bean dregs(beeji), the bean milk is heated for 10 to 20min at 100deg.C and then concentrated at 40 to 70deg.C in a concentration tank having a vacuum degree of 670mmHg to give concentrated bean milk having a concentration of 12 to 18%. Astragali Radix is cut to a size of 1mm or less and then ground to 10 to 50meshes after freeze-drying at -20deg.C or less. The concentrated bean milk is agitated with 0.1 to 1% by weight of Astragali Radix powder for 15 to 30min, added with 0.5 to 1% by weight of a mixture of potassium chloride, water and green grass as a coagulant, formed into bean curd for 5min at 80deg.C and cooled to 3 to 5deg.C. |
