| 摘要 |
PURPOSE:A bean curd containing uniformly dispersed seaweed, comprising soybean milk, the seaweed, bittern, and gelatin. CONSTITUTION:100pts.wt. of soybean milk from soybeans is cooled, and 0.25- 0.50pts.wt bittern is added to the milk. 0.5pts.wt or more, preferably 0.5-10pts.wt. of one or more kinds of raw or shredded and/or pulverized dried seaweeds selected from the group consisting of wakame seaweed, nori, agar-agar, and brown alge hijiki, is heated in water, and dissolved and dispersed at least partly. 0.05- 0.08pts.wt. gelatin is added to the dispersion, and the mixture is cooled. The seaweed dispersion containing the gelatin is then mixed and agitated with the soybean milk containing the bittern, and put into a container, which is sealed and immersed in hot water at 80-90 deg.C to coagulate and sterilize the dispersion. |
