| 摘要 |
PURPOSE: A ginseng bean curd provides the unique taste and nutrition of bean curd, and the aroma and medical effects of ginseng by adding processed ginseng to steamed bean liquid during manufacturing process of bean curd. CONSTITUTION: A ginseng bean curd is produced by washing much beans; pulverizing into mesh; filtering and dividing mashed beans into bean liquid and bean-curd dregs; heating in automatic steamer at about 100°C; putting in bittern and coagulant in a bittern cask; washing dried much ginseng; boiling 1-3wt% dried ginseng in clean water at 80-130°C for 5-10 hours; mixing the ginseng juice with bean liquid in the bittern cask; and foaming the bean liquid solidified in gel condition into a bean curd type. |
