THE MANUFACTURING METHOD OF THE PROCESSED SNACK FOOD BY USING THE SOYBEAN CURD RESIDUE
PURPOSE: A method of manufacturing processed snack using bean-curd dregs is provided to manufacture the processed snack using the bean-curd dregs as materials so as to conveniently and deliciously take enriched nutrients of beans. CONSTITUTION: 100 parts by weight of soybeans are soaked in 300 parts...
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| description | PURPOSE: A method of manufacturing processed snack using bean-curd dregs is provided to manufacture the processed snack using the bean-curd dregs as materials so as to conveniently and deliciously take enriched nutrients of beans. CONSTITUTION: 100 parts by weight of soybeans are soaked in 300 parts by weight of water for 7-8 hours in summer, and for 10-12 hours in winter to remove the skin. The soybeans without the skin are pulverized to separate soymilk and bean-curd dregs. 1 part by weight of Saponin which is generated when heating the soybeans is mixed with 100 parts by weight of bean-curd dregs. The bean-curd dreg mixture is heated in a jelly producing device which is set at a temperature of 80-90 deg. C for 1 hour. The heated bean-curd dregs are thinly spread on a cloth-wrapper in a drier, and dried for 12 hours. 60 parts by weight of bean-curd dreg powder, 100 parts by weight of wheat flour, 110 parts by weight of milk, 2 parts by weight of baking powder, 60 parts by weight of unsalted butter, 90 parts by weight of sugar, 20 parts by weight of yolk, and 12 parts by weight of vanilla sugar are mixed before kneading. The obtained dough is molded into a cookie shape, and heated in an oven with the controlled temperature at 180 deg. C, for 17 minutes. |
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CONSTITUTION: 100 parts by weight of soybeans are soaked in 300 parts by weight of water for 7-8 hours in summer, and for 10-12 hours in winter to remove the skin. The soybeans without the skin are pulverized to separate soymilk and bean-curd dregs. 1 part by weight of Saponin which is generated when heating the soybeans is mixed with 100 parts by weight of bean-curd dregs. The bean-curd dreg mixture is heated in a jelly producing device which is set at a temperature of 80-90 deg. C for 1 hour. The heated bean-curd dregs are thinly spread on a cloth-wrapper in a drier, and dried for 12 hours. 60 parts by weight of bean-curd dreg powder, 100 parts by weight of wheat flour, 110 parts by weight of milk, 2 parts by weight of baking powder, 60 parts by weight of unsalted butter, 90 parts by weight of sugar, 20 parts by weight of yolk, and 12 parts by weight of vanilla sugar are mixed before kneading. The obtained dough is molded into a cookie shape, and heated in an oven with the controlled temperature at 180 deg. 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The obtained dough is molded into a cookie shape, and heated in an oven with the controlled temperature at 180 deg. 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CONSTITUTION: 100 parts by weight of soybeans are soaked in 300 parts by weight of water for 7-8 hours in summer, and for 10-12 hours in winter to remove the skin. The soybeans without the skin are pulverized to separate soymilk and bean-curd dregs. 1 part by weight of Saponin which is generated when heating the soybeans is mixed with 100 parts by weight of bean-curd dregs. The bean-curd dreg mixture is heated in a jelly producing device which is set at a temperature of 80-90 deg. C for 1 hour. The heated bean-curd dregs are thinly spread on a cloth-wrapper in a drier, and dried for 12 hours. 60 parts by weight of bean-curd dreg powder, 100 parts by weight of wheat flour, 110 parts by weight of milk, 2 parts by weight of baking powder, 60 parts by weight of unsalted butter, 90 parts by weight of sugar, 20 parts by weight of yolk, and 12 parts by weight of vanilla sugar are mixed before kneading. The obtained dough is molded into a cookie shape, and heated in an oven with the controlled temperature at 180 deg. C, for 17 minutes.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; kor |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | THE MANUFACTURING METHOD OF THE PROCESSED SNACK FOOD BY USING THE SOYBEAN CURD RESIDUE |
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