| 摘要 |
PURPOSE:To obtain the title soybean curd by adding powdery bittern and a catalyst to powdery soybean milk to ensure soybean cured to be made conveniently by being simply dissolved in hot water. CONSTITUTION:Raw material soybeans, freed or not freed from the skin, are ground and heated to separate the residuary substances, thus producing a soybean milk. Thence, this milk is dehydrated by heating or spray drying into powdery soybean milk ca. 4-10 in water content. 3g of powdery coagulant such as bittern, glycono-delta-lactone or calcium sulfate is then added to 100g of the powdery soybean milk followed by further addition of a catalyst such as a polymerized phosphate, sodium citrate or phytin, thus obtaining the objective powder for soybean curd (instant soybean curd). When this powder is dissolved in hot water, stirred and cooled, a soybean curd of specified elasticity and hardness will be obtained. |
