| 摘要 |
PURPOSE:To prepare noodles using bean curd as a main material, by adjusting the water-content of bean curd to a specific level to effect the dehydration and coagulation of the curd, and forming the coagulated product in the form of noodles. CONSTITUTION:Bean curd is crushed in a closed state kept from air, added with proper amounts of water and magnesium chloride solution, and stirred and heated. When the temperature of the mixture has reached the boiling point, the heating is stopped, and the mixture is put at a definite thickness into a molding box lined with a cloth, and dehydrated with press. In the course of dehydration, a plate having a thickness of about 5mm. can be obtained by the coagulating action of the magnesium chloride solution. The water-content of the curd in the dehydration and coagulation process is adjusted >=50% and <65%. The obtained curd plate is cut to definite width to produce the objective noodles made mainly of bean curd. |
