| 摘要 |
PURPOSE:To obtain the subject bean curd excellent in keeping quality, reconstituting properties, flavor, texture and springiness by keeping specific bean curd at a low temperature below the freezing point in a vacuum, removing the moisture and drying the bean curd. CONSTITUTION:The objective bean curd is obtained by mixing 100 pts.wt. soybean milk with 1.0-1.5 pts.wt. total amount of a gelling agent such as gelatin and starches such as modified starch, thermally coagulating the soybean milk with a soybean milk coagulant, preparing bean curd, keeping the resultant bean curd at a low temperature below the freezing point in a vacuum, removing the moisture and drying the bean curd. |
