| 摘要 |
PURPOSE: A method for manufacturing normal bean curd is provided to improve the taste and quality of bean curd by preventing the loss of nutrition such as soybean oil, carbohydrate and pectin, and to soften the texture of bean curd by properly controlling an inorganic coagulant and an organic coagulant for producing bean curd having normal solidity. CONSTITUTION: Total hydrolysis amount is 5-7 times of raw soybeans to get soybean liquid and the hydrolysis amount enough for the abrasion process to get soybean powder. The hydrolyzed soybean powder is steamed for 20-30 minutes and filtered to separate into the dregs of bean curd and soybean liquid. While keeping the soybean liquid at the temperature of 70deg.C, 2-3% of coagulant mixed with 60-70% of calcium sulfate and 30-40% of glucono-delta-lactone is added to the soybean liquid and stirred for 15-20 minutes to coagulate. The coagulated soybean liquid is poured in a natural type forming device and completely coagulated as normal bean curd. |
