| 摘要 |
PURPOSE:To prepare fermented soybeans, by adding calcium chloride in an amount insufficient to coagulate soybean milk alone into a complete bean curd and an acidified milk together to the soybean milk, mixing them homogeneously, and packing the resultant soybean milk mother liquor in a bag. CONSTITUTION:A soybean milk is mixed with 4%, based on the soybean milk, acidified milk and 0.04%, based on the soybean milk, calcium chloride to give a soybean milk mother liquor having a pH of about 6.1. The resultant mother liquor is then packed in a bag for a bagged bean curd, sealed tight and cogulated at 90 deg.C for 40min under heating by the conventional method to give the aimed bean curd. |
