| 摘要 |
PURPOSE: Method of bean curd containing a leaf of mulberry, providing a nutrition of mulberry but there are no bitter taste and typical bad taste of mulberry. CONSTITUTION: Mulberry extract is prepared by separating, washing, soaking in solution of NaOH for 3 hours, grinding, boiling at 60°C for 20 minutes, and ripening with 30.5% of acetic acid solution in room temperature for 6hours, at this time added vinegar is very effective. The bean curd prepared by soaking soy beans, grinding, boiling, squeezing the soya milk, adding 25¯30% of the mulberry extract, adding brine, pressing and molding. |
