Method for manufacturing make use of Raw Bean Curd contain bean sprouts solution

摘要

PURPOSE: A manufacturing method of whole soybean curd is provided to manufacture whole soybean curd containing bean sprout liquid improving the functionality and color of the curd as well as the storage quality in order to be preserved without deterioration for a long period. CONSTITUTION: A manufacturing method of whole soybean curd comprises: a step of forming a bean sprout liquefaction extract by compressing bean sprout, or a bean sprout liquefaction composition by mixing the bean sprout liquefaction extract and purified water(S10); a step of pulverizing beans(S20); a step of manufacturing bean liquid by mixing the bean sprout liquefaction extract and bean powder(S30); a step of forming second material fluid by boiling the bean liquid at 90-120 deg. C for 1-15 minutes(S40); a step of cooling the boiled bean liquid to 3-15deg. C, adding a coagulating agent, further adding additives of turmeric and red ginseng bacillus while stirring for 10-60 minutes to form third material fluid, and packing in a box(S50); a step of aging the third material fluid filled in the box at 50-80 deg. C for 30 minutes to 1 hour(S60); a step of re-aging the aged third material fluid at 80-110 deg. C for 30 minutes to 1 hour(S70); and a step of quenching the re-aged third material fluid under 10 deg. C for 30 minutes to 1 hour(S80). [Reference numerals] (S10) Bean sprout liquefaction extract forming step; (S20) Bean pulverizing step; (S30) Bean liquid manufacturing step; (S40) Bean liquid boiling step; (S50) Bean liquid cooling step; (S60) First aging step; (S70) Second aging step; (S80) Quenching step;