| 摘要 |
PURPOSE:To prevent the secondary contamination of bean cured and to prolong the storage life of bean cured, by grinding soybeans in the presence of water, separating the ground product into soya milk and bean cured refuse, adding a coagulant and sporulated lactobacillus to the soya milk and heating the mixture. CONSTITUTION:Soybeans are ground in the presence of water, and the product is separated into soya milk and bean curd refuse.The soya milk is added with a coagulant and sporulated lactobacillus and heated. As an alternative method, only the surface of a (skinned) soybean is treated at a high temperature (with steam of 4-5atm at a surface temperature of >=135 deg.C for 3-4sec) without immersing the soybean in water, the treated soybeans are ground in the presence of water,the product is separated into soya milk and bean curd refuse, and the soya milk is added with a coagulant and sporulated lactobacillus and heated. The bean curd produced by this process can be stored for a long period and is free from grassy smell and agreeable to eat. |
