MANUFACTURING METHOD OF BEAN-CURD CONTAINING GINGER AND BEAN-CURD CONTAINING GINGER

摘要

PURPOSE: A ginger tofu making method is provided to make tofu comprise not only protein but also ginger for good taste and flavor. CONSTITUTION: Soy bean soaked in water is pulverized. The pulverized soy bean is mixed with water and heated to make soy milk. The soy milk is mixed with salt brine, ginger extracts and ginger powder and then is curdled. The curdled soy milk is put into a molding frame and compressed, and water is removed from the curdled soy milk. For 100 parts by weight of soy milk, 0.5-2 parts by weight of ginger extracts and 0.5-2 parts by weight of ginger powder are added, and the sum total of the ginger powder and the ginger extract is not over 3 parts by weight. [Reference numerals] (S1110) Finely pulverize macerated soy bean; (S1120) Generate soy milk by adding water to the pulverized soy bean, heating, and filtering; (S1130) Curdle by adding natural salt brine, ginger juice, and ginger powder into the soy milk; (S1140) Put the curdled soy milk into a molding frame and removing moisture by compression