| 摘要 |
PURPOSE:To prepare natural Tofu(bean curd) having good taste, softness and smoothness, by using sea water as a coagulating agent for Tofu. CONSTITUTION:In preparing Tofu by a conventional procedure where raw material soybeans are ground, the liquid of boiled soybeans is heated, bean-curd refuse is separated from it to give soybean milk, and a coagulating agent is added to it, sea water is used as the coagulating agent. The amount of the sea water used is selected in such a way that the amount of metal salts of the coagulating agent such as magnesium chloride, etc. is 0.08-0.3wt% based on the soybean molk, and the coagulating temperature is 52-90 deg.C, preferably 60- 75 deg.C. |
