| 摘要 |
PURPOSE: Provided is a method of producing bean curd by adding a pear to conventional mugwort bean curd to coagulate proteins smoothly under the strong alkali condition provided by the pear. Therefore, it involves no treatment of a mugwort with an acetic acid solution. CONSTITUTION: A mugwort is collected on May, washed, parboiled in boiling water containing salt and baking soda and dried after hydrating to produce 200g of mugwort powder. Thereafter, 200g of mugwort powder, crushed pear flesh and four does(doe is a unit of measure in Korean) of soybean powder are heated with 30L of water at 110 to 120deg.C in a cauldron and added with cold water when the cauldron becomes to overflow. The above procedure is repeated three times. After filtering, the filtrate is heated with 0.5L of brine at 50 to 60deg.C for 30min in a cauldron to produce uncurdled bean curd. The uncurdled bean curd is hydrated under pressure to prepare the bean curd containing a pear and a mugwort. |
