| 摘要 |
PURPOSE: A method for producing nutritional soybean curd is provided to include all sorts of nutrients and active constituents contained in vegetable foods and be utilized in various cooking by mixing a vegetable addictive produced through the cleaning and pulverization of the vegetable foods having excellent nutrients and a strong taste and perfume. CONSTITUTION: Soybeans are cleaned with water and soaked therein during 24 hours. The paste of the soybeans soaked are formed by mixing and pulverizing the soaked soybeans with water in two times greater than the quantity of the water in which the soybeans are soaked. A process provides a ginseng addictive by cleaning and pulverizing a ginseng. The process mixes the paste of 85-97 % by weight formed in the pulverizing process and the ginseng addictive of 3-15 % by weight formed in the providing process, and heats the mixture by using a reactor during seventy minutes at 100 centigrade to produce a processed product. The process filters the processed product produced in the heating process by using a sieve of 200 mesh and separates a nutritional soya milk and a residue in the preparation of soybean curd. The process heats the nutritional soya milk separated from the filtering process in the reactor at 80-90 centigrade, adds a coagulant of 0.02 % by weight to the nutritional soya milk, and performs a coagulating on the nutritional soya milk to produce a nutritional uncurled soybean curd. A nutritional soybean curd is cast by compressing and drying the nutritional uncurled soybean curd produced in the coagulating process. |
