米を利用した豆腐の製造方法
- 专利权人:
- 呉;慶植
- 发明人:
- 呉 慶 植
- 申请号：
- JP2009191876
- 公开号：
- JP4969618B2
- 申请日:
- 2009.08.21
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
To provide a method for producing high-quality soybean curd improved in quality and utilizing rice which promotes health of consumers owing to rice-containing soybean curd.
SOLUTION: The method for producing soybean curd utilizing rice comprises: macerating 65-70 wt.% of soybean and 30-35 wt.% of stir-fried rice to the total weight of about 5 kg of soybean curd ON the basis of the amount of one case thereof charging the macerated soybean and the stir-fried rice in a mixed condition into a grinder to grind the mixture into a minute state adding 15 g of a defoaming agent suppressing foam and 60 g of water to the mixture of the ground soybean and the ground stir-fried rice mixing them homogeneously passing the mixed materials through a filter to obtain bean curd refuse followed by heating the remaining stir-fried rice/soybean milk at 80-99° C to boil it up charging 42 g of magnesium chloride as a coagulant, 14 g of salt or bamboo salt and 45 g of water to the heated stir-fried rice/soybean milk to coagulate them in a mixed condition smashing the coagulated stir-fried rice/soybean milk into pieces having a diameter of about 3-4 cm and subjecting them to pressure bonding.
COPYRIGHT: (C)2011 and JPO& INPIT
- 来源网站：
- 中国工程科技知识中心
