| 摘要 |
PURPOSE:To produce TOFU (bean curd), capable of preventing dissolution loss of nutrient substances of soybeans and having improved preservation quality, by using water used for dipping skinned soybeans for hydrating in adjusting GO (ground soybean liquid) without discarding the water. CONSTITUTION:150-300pts.wt. water is added to dip 100pts.wt. soybeans after skinning or skinning and removing embryos, preferably at room temperature for 2-8hr. The swelled soybeans are finely ground according to a conventional method without separating water and boiled to give boiled GO (ground soybean liquid). Bean-curd refuse is then separated by a conventional method to afford soybean milk, which is further coagulated to produce the aimed TOFU (bean curd). |
