| 摘要 |
PURPOSE: A bean curd for addition to meats is provided, thereby preventing those who eat hamburger or salad from gaining weight. CONSTITUTION: The bean curd for addition to meats is produced by the steps of: carefully selecting soybeans(1)(SS1); washing the soybeans(SS2); soaking the soybeans in water(SS3); pulverizing the soaked soybeans(SS4); heating the pulverized soybeans(SS4); removing the bean-curd dregs(2) from the soybean solution to obtain soybean milk(3)(SS6); adding a concentrating solution(10) into the soybean milk(3)(SS7); adding a aggregating agent into the soybean milk(SS8); and finishing the process to produce the bean curd product(BC)(SS9), in which the concentrating solution(10) is selected from a beef extract, pork extract, a turkey extract and a chicken extract. |
