Method of manufacturing a packaged soybean curd

摘要

A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60 DEG -95 DEG C., 10-100 minutes) to adjust the curd tension to above 20 g.