PRODUCTION OF VEGETABLE BEAN CURD AND VEGETABLE BEAN CURD PRODUCED USING SAID METHOD

摘要

PURPOSE:To obtain a vegetable bean curd having a deep taste with a sense of taste in which the vegetable component is present in the bean curd, by straining a vegetable, mixing the strained vegetable in a soybean milk, agitating the resultant mixture, and coagulating the mixture with a coagulating agent. CONSTITUTION:A vegetable of good variety having an excellent flavor is strained and mixed in a soybean milk in the production process of a bean curd. The resultant mixture is then mixed with a coagulating agent, agitated by an agitating means with a head, put into a coagulation box and coagulated. Thus, a vegetable bean curd having the vegetable component uniformly scattered all over the bean curd, remarkable flavor due to the uniformly distributed flavor of the vegetable and further good sense of taste is obtained. The resultant vegetable bean curd refined in water is put into a resin pack, covered with a resin sheet and fused under heating to cover the pack with the adhered lid.