| 摘要 |
PURPOSE:To easily produce a soybean protein paste at a low cost, by salting a coagulating or coagulated bean curd dehydrated to a specific water-content, emulsifying in the presence of specific amounts of sugar, yeast extract and food oil, adding other vegetable proteins and adjusting the mixture to a specific water-content. CONSTITUTION:A coagulating or coagulated bean curd dehydrated to a water- content of about 80% is salted preferably with a high-speed food cutter, etc., emulsified in the presence of 5% sugar, 1-5% yeast extract and 5-10% food oil, added with other vegetable proteins (e.g. soybean protein) and adjusted to a water-content of 70-75% to obtain the objective soybean protein paste. |
