The invention discloses a preparation method of milk-
pear bean curd. The preparation method comprises the steps: pouring soya-bean milk into a container, boiling, at the moment, adding a
gypsum fluid slowly, raking while adding, when 80% of bean curd pudding appears in the container, stopping addition of the
gypsum fluid, and stopping raking when the bean curd pudding slowly sinks; after adding the bittern to make bean curd, allowing to stand for 20-25 minutes,
curdling, at the moment, allowing the soya-bean milk to be completely congealed into soft bean curd, ladling the soft bean curd into a cloth bag with a
ladle, swashing the
gypsum juice away with clear water, tightening the cloth bag, putting forth strength to squeeze, removing most of water, at the moment, pouring milk
powder and
pear pulp into the bag, and mixing and stirring with the fresh bean curd evenly; and placing a square wooden frame having a removable bottom plate, laying
cotton gauze prepared in advance, pouring the prepared milk-
pear bean curd into the wooden frame, covering with a frame cover, pressing the cover with a weight, after water is drained, taking away the weight and the cover plate, and thus obtaining the milk-pear bean curd. The
scientific achievement fills up a blank in research on the preparation method of the milk-pear bean curd in China, and popularization and application of the preparation method can play a huge role in popularizing production of
Chinese bean curd.