PREPARATION OF BEAN CURD

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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1. Verfasser: KOBAYASHI SHIGEHITO
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Sprache:eng
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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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creator KOBAYASHI SHIGEHITO
description 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.
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subjects 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
title PREPARATION OF BEAN CURD
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