Bean curd and manufacturing method thereof

Abstract

Disclosed herein are a bean curd and a manufacturing method thereof. The method comprises washing and immersing soy beans in water; mixing the soy beans with clean water, grinding the soy beans and removing dregs to produce a bean paste; simmering the bean paste; straining soymilk from the bean paste; coagulating the soymilk with a natural coagulant comprising Japanese apricot vinegar, apple vinegar and ENA mineral A to afford a silken bean curd; and pressing the silken bean curd in a mold. The bean curd can be stored for a long period of time, and that can provide beneficial minerals, and a manufacturing method thereof.

Description

technical field [0001] [01] The present invention relates to a functional tofu and its manufacturing method, especially a functional tofu that can provide mineral components and vitamins and its manufacturing method. Background technique [0002] [02] Generally speaking, tofu can lower blood cholesterol levels, prevent osteoporosis, improve kidney function and inhibit arteriosclerosis, and genistein, which is the main isoflavone of soybean It exerts an anti-cancer effect and acts as a female hormone. [0003] [03] The above-mentioned tofu uses soybeans as raw materials, removes bean curd residue after crushing soybeans, pours coagulant into it to solidify after boiling to a certain temperature, and cools after cutting into pieces and packaging. [0004] [04] The coagulation step has the greatest impact on the texture of tofu, and it varies depending on the type and content of the coagulant. [0005] [05] Existing coagulants mainly use salt bittern, but they are limited due...

AI Technical Summary

Problems solved by technology

[0011] [11] Existing tofu must be cooked or fried before eating

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