Process for producing a type of odourless, flavourless and aftertaste-free soluble soya tofu

摘要

This invention relates to a process for producing a type of soluble, odourless, flavourless and aftertaste-free soya tofu which comprises treating the soya tofu with dry heat under high vacuum obtained by gently pressing the soya seed curd, breaking up and finally grinding the product obtained into pieces, rehydrating with strong stirring, ultrafiltration of the aqueous mixture, then bringing it to boiling and carrying out a first concentration of the ultrafiltrate, cooling to 40 degree C, fermenting for 4 to 12 hours with Aspergillus orizae and lactic fermenting agents at a constant temperature of 40 degree C, pasteurizing at 80 degree C and performing a second concentration of the product obtained under vacuum.