| 摘要 |
PURPOSE: A method of producing mushroom bean curd by adding a mushroom extract and mushroom flavorings prior to compression is provided. The method permits the production of bean curd excellent in the taste and flavor thereof with the incorporation of less amount of mushroom powder than that of conventional methods. CONSTITUTION: A soybean is soaked in water and ground, the obtained soybean milk is heated, added with a coagulant and mushroom powder in a volume ratio of soybean milk:mushroom powder of 100:20 and coagulated to produce uncurdled mushroom bean curd. Thereafter, a mushroom extract and mushroom flavorings are added to the uncurdled mushroom bean curd in a volume ratio of uncurdled mushroom bean curd:mushroom extract:mushroom flavorings of 99.7:0.2:0.1 and compressed. |
