FIVE-COLORED BEAN CURD, SANYACHO ENZYME PRODUCTION METHODS

摘要

PURPOSE: the full bean curd of the five colors use weeds enzyme and its manufacturing method provide to use waste weeds enzyme as the bean curd of coagulator. ;CONSTITUTION: a kind of production method of the full bean curd of the five colors, is that five jars crush respectively with weeds enzyme following steps: five kinds of weeds of insertion and sugar; The entrance and window paper or cotton of the tank are sealed, and jars are in the shade for March; The mixture is removed from 1 or more remaining weeds enzyme before above-mentioned outdoor grasses jars aging, once 3 months after jars; The ratio of co-grinding powdered soybean and water is 1:6; Soy powder blend is added in the weeds powder being added in 5wt%; With the waste weeds enzyme of addition before boiling soy powder blend as coagulating agent. ;The 2012 of copyright KIPO submissions