| 摘要 |
PURPOSE: A bean curd added of shellfish extract is provided to make bean curd which has the taste of shellfish, curdles homogeneously and preserves taste and nutrition. CONSTITUTION: A bean curd is produced by; putting the liquefied shellfish, prepared by steaming and diluting in a proper density, with a coagulant at a same time in the curdling step of the existing manufacturing process of washing, soaking, pulverizing, filtering, boiling, and curdling. The liquid ingredients of shellfish is prepared by removing bonds, internal organs, and shell, and boiling in water for a long time and filtering to improve taste, hygiene and cohesive power unlike the existing way to dry and pulverize. The density of extract can be regulated according to the kinds of ingredients or bean curds.
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