| 摘要 |
PURPOSE: A manufacturing method of Tofu containing kelp offers an excellent quality of Tofu still having taste, flavor, and nutrition of ordinary Tofu as well as a lot of calcium and carbohydrates. CONSTITUTION: The Manufacturing method of Tofu comprises the following steps of: selecting kelp without impurities or worm-eaten part; leaving the selected kelp in 2-8 % of sodium hydroxide solution to prevent oxidation; washing the kelp from the sodium hydroxide solution; leaving the washed kelp in the 10-12 % of salty water; drying the kelp at from 80°C to 220°C slowly for 2-3 hrs; grinding the dried kelp; soaking soybeans in 1-8 % of salty water for 5-7 hrs; washing the soaked soybeans then heating from 40°C to 220°C slowly to dry; grinding the dried soybeans into fine particles; kneading the grinded soybean and kelp in the ratio of 1: 3 with warm water and then maturing at 1-2°C using 2g of 3 % acetate per liter of the water as catalyst; heating the matured mixture from 40°C to 220°C to dry and then grinding the dried and matured mixture; 25-30 weight % of grinded mixture can be contained in soybean milk. |
