Verfahren zur Herstellung von Sojabohnen-Quark

摘要

Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave energy to heat the interior of the mixture to a temperature in a range of about 75 - 85 DEG C, removing the containers from the zone and maintaining the containers at a temperature in a range of about 80 - 90 DEG C for about 20 -50 minutes or first at a temperature in a range of about 80 -90 DEG C for about 10 - 15 minutes and immediately thereafter at a temperature of about 50 - 65 DEG C for about 15 -25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.