| 摘要 |
PURPOSE:To obtain a product having excellent taste same as bean-curd using natural brine by adding sea water in an amount within a fixed range to raw material soy milk. CONSTITUTION:About 10-18 pts.wt. sea water is added to 100 pts.wt. soybean milk having 7-12 wt.% concentration and gelled to afford the objective product. Otherwise, soybean dipped and swollen in water is ground and boiled by heating for about 2 min, then resultant bean-curd refuse is filtered, thus resultant soy milk is adjusted to about 6-11 wt.% concentration. Next, 10-18 pts.wt. filtered and sterilized sea water is added to 100 pts.wt. soy milk and kept at 60-85 deg.C temperature, then gelled, thus cooled in standing to afford the objective product. |
