| 摘要 |
PURPOSE:To obtain the title rich-flavored soybean-curd with high nutritive value by mixing a dried bean curd material with soybean milk followed by addition of a coagulating agent and by putting the resultant system into a mold followed by coagulation to effect soft holding of the dried bean curd with soybean-curd flavor matched with dried bean curd flavor. CONSTITUTION:A dried bean curd material is added to soybean mild and the system is homogeneously mixed, and a coagulating agent is then added to the system. The resultant system is put into a mold and coagulated, thus obtaining the objective soybean-curd. |
