| 摘要 |
PURPOSE: Provided are natural colored bean-curd and its manufacturing method, particularly by using the juice of an edible vegetable, thereby coloring bean-curd, improving one's appetite and removing side-effect caused by chemical pigments. CONSTITUTION: The manufacturing method of natural colored bean-curd comprises the steps of: preparing pure soybean milk by conventional methods; extracting juice from a certain edible vegetable; mixing the pure soybean milk and vegetable juice in a mixing ratio of 8:1-6; then adding continuously brine thereto. Wherein the vegetable can be selected from red peppers, carrots, dried jujubes, pine needles, mugworts, green vegetables, oranges, mandarins, citrons, black beans and ginsengs. |
