| 摘要 |
PURPOSE:To prepare pressed TOFU (bean curd) having fine tissue, elasticity, good taste and shelf stability, by subjecting curd obtained from soybean milk, etc. to cutting treatment, compressing it, heat-treating it. CONSTITUTION:A coagulating agent is added to soybean milk or to an aqueous solution of separated soybean protein to give curd, which is subjected to cutting treatment such as cutting, grinding, boring, etc., so that it becomes a state to ooze easily water contained in the curd. The curd is compressed to <=80wt%, preferably 80-55wt% water content, it is packed into a container, sealed hermetically, and heated at about 80-135 deg.C for about 5-60min. |
