| 摘要 |
PURPOSE:To prepare a bean curd having balanced nutriments, by adding phosphatidyl choline and vitamin E to a bean curd. CONSTITUTION:A soybean curd obtained from raw soybeans by the conventional method is mixed 0.05-0.35g, based on piece (400g) cotton-strained bean curd, phosphatidyl choline, 0.02-0.35g ester of a fatty acid, 0.10-0.50g soybean oil and 0.01-0.10g vitamin E, and a cogaulating agent is then added to coagulate the resultant soybean milk mixture. Thus, a cotton-strained bean curd, silk-strained bean curd, soft bean curd, fried bean curd, GANMODOKI (fried bean curd mixed with vegetables and tiny pieces of seaweed called HIJIKI) or dried bean curd is prepared. |
