| 摘要 |
PURPOSE: Provided is a method for manufacturing fried bean curd and whey, thereby applying the taste and flavor and nutrients of milk to food products without the loss thereof. CONSTITUTION: In the manufacturing method of fried bean curd and whey by adding a coagulant to milk, followed by heating them, the coagulant is prepared by mixing calcium chloride and magnesium chloride in a mixing ratio of 1:1, and is added in the amount of 0.18-0.5%.
|
