PREPARATION OF BEAN CURD

PURPOSE:To prepare a high-quality bean curd, easily, especially using bittern, by cooling boiled soya milk to a temperature lower than the coagulation temperature, mixing with a coagulant, heating again, and coagulating and forming while keeping at the coagulation temperature. CONSTITUTION:Soya milk...

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Bibliographische Detailangaben
1. Verfasser:	KOBAYASHI SHIGEHITO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare a high-quality bean curd, easily, especially using bittern, by cooling boiled soya milk to a temperature lower than the coagulation temperature, mixing with a coagulant, heating again, and coagulating and forming while keeping at the coagulation temperature. CONSTITUTION:Soya milk is boiled in a forming box, cooled to a temperature lower than the coagulation temperature, and mixed with a coagulant (preferably bittern). The mixture is heated again to the coagulation temperature, and coagulated and formed by keeping at the temperature for a prescribed time to obtain the objective bean curd.