PURPOSE: A manufacturing method of matsutake mushroom tofu is provided to prevent a distinct smell and nutrients in matsutake mushroom from being reduced, to make it clear to show the taste of matsutake mushroom added to tofu, and to mix tofu and matsutake mushroom well.CONSTITUTION: A manufacturing method of matsutake mushroom tofu comprises the following steps: A step of handling- removing foreign substance on natural matsutake mushroom, and cutting the bottom part(root part) of the matsutake mushroom a step of washing-washing the handled matsutake mushroom by salt water a step of cutting- making matsutake mushroom chips by cutting the washed matsutake mushroom in 2-3mm vertically and horizontally a coagulating step- coagulating tofu by adding a coagulating agent(brine) after finishing a washing, a winnowing, a pulverizing, a filtering, and a boiling process a step of mixing matsutake mushroom chips- mixing the matsutake mushroom chips in bean curd in a ratio of 10-35% for 1-2 minutes when the temperature of the bean curd reaches 80-90deg.C during the coagulating step and a step of packing- packing the tofu with water boiled with the matsutake mushroom(1-2% of matsutake mushroom to the water) after completing matsutake tofu by molding the matsutake mushroom mixture.COPYRIGHT KIPO 2013[Reference numerals] (AA) Matsutake mushroom (BB) To mix tofu and matsutake mushroom well. (CC,GG) Washing (DD) Cutting (EE) Matsutake mushroom chips (FF) Beans (HH) Maceration (II) Pulverization (JJ) Filtration (KK) Boiling (LL) Coagulation (MM) Mixing matsutake mushroom chips (NN) Shaping (OO) Completing (PP) Packaging (QQ) Matsutake mushroom boiled water본 발명은 송이버섯 두부 제조방법에 관한 것으로, 더욱 구체적으로는 콩으로 제조되는 일반적인 두부에 자연산 송이버섯을 첨가하되, 송이버섯 특유의 향과 영양분이 손상되지 않도록 첨가하여 맛과 영양분이 월등한 두부를 제조하는 송이버섯 두부 제조방법에 관한 것이다.상기와 같은 목적을 달성하기 위한 본 발명에 따른 송이버섯 두부 제조방법은, 일반적인 두부제조공정에 있어서 자연산 송이버섯에 묻어 있는 이물질을 제거하고 밑둥(뿌리부분)을 잘라내는 다듬공정과, 상기 다듬어진 자연산 송이버섯을 소금물에 씻어내는 세척공정과, 상기 세척된 자연산송이버섯을 가로세로 약 2~3mm 정도로 절단하여 송이칩으로 만드
