| 摘要 |
PURPOSE:To prepare delicious and sweet bean curd, by squeezing the soybean suspension without heating to obtain raw bean curd refuse an raw soya milk, and making theraw soya milk preservable at a low temperature, thereby suppressing the generation of the component having unagreeable taste. CONSTITUTION:Soaked soybeans are steamed for a short time, and ground under the addition of cold water. The obtained soybean suspension is squeezed without heating to obtain raw bean curd refuse and raw soya milk. The raw soya milk is optionally added with a small amount of sodium bicarbonate to adjust the pH of the milk, and stored at <=15 deg.C for 2-3 days. The stored milk is taken out of the storage tank at need, and coagulated by a conventional method. |
