BEAN CURD HAVING MUSHROOM MYCELIUM, PLUM AND MANFACTURING PROCESS OF THE SAME

摘要

PURPOSE: a kind of production method of bean curd, the mycelium for containing mushroom using rice and Japanese apricot provide as flocculating agent to be avoided using chemical coagulation reagent. ;CONSTITUTION: a kind of production method using rice curd sequentially includes the following steps: immersion 1.5kg 3.Rice and soybean in 5kg are in water (S1); It crushes water-soaked rice and soybean uses pulverizer (S2); The defoaming agent and 80g water (S3) of co-grinding mixture and 20g; Filter device is used from mixture filtering soybean residue, and heats resulting soya-bean milk and rice and uses steam (S4) at 95-102 degrees Celsius; The syrup Japanese apricot 200ml of the 4g of 4g, the mycelium of mushroom is added, salt 15g enters the mixture solidification (S5) being heated; The mixture for crushing condensation is separated into 4.The size of 5cm (S6); Compression pulverize mixture bean curd plate uses compressor (S7); And bean curd is compressed using the rice, and by bean curd to predetermined size (S8). ;The 2013 of copyright KIPO submissions;[Reference numerals] &lsqb ( AA ); 4 degree of Standard& rsqb; Rice 2 hours, 16-18 hours soybean; The soybean and rice composition that water (BB) impregnated; Defoaming agent (CC) and aqueous mixture; (DD) at least 90-102 degrees Celsius 15 2 minutes; (EE) Japanese apricot and fragrant bacterium filament is added; (FF) smashed mixture 10-15; The rice that method (S1) is impregnated is immersed in the water with soybean; (S2) broken leaf technique; (S3) mixed process; (S4) filtering and boiling range; (S5) Coagulation with Treatment; (S6) broken leaf technique; (S7) compression process; (S8) cutting technique