| 摘要 |
PURPOSE:To use bean-curd (tofu) refuse having low remaining value effectively, and to obtain a food having improved digestibility and high nutritive value, by inoculating a given amount of Tempe starch to bean-curd refuse at a specific temperature, fermenting it, aging it. CONSTITUTION:1kg bean-curd refuse in a container is cooled to 25-35 deg.C, 1-1.5g Tempe starch is sprinkled and inoculated to it, and they are blended well. The bean-curd refuse is put in a chamber at 25-35 deg.C, and it is fermented for 12- 18hr by introducing fresh air intermittently to the chamber so that the temperature is not raised to >=35 deg.C. The bean-curd refuse after fermentation is extended in a wide container, aged for about 3-5hr, to give 600-700g food. In order to prevent second fermentation, it is frozen or preserved in a frozen state, to give a product. This product has good durability since other various germs are not attached to it by multiplication of Tempe starch. |
