Method for manufacturing freeze cube bean curd with improved nutritional, hygiene, hardness and storage properties, and freeze cube bean curd manufactured by this method

摘要

The present invention (a) washing the beans; (b) soaking the soybeans for 8-14 hours while keeping the temperature at 10-18 ° C.; (c) removing the soaked beans and pulverizing them to a size of 50 to 100 mesh; (d) heating the pulverized soybeans at 100-120° C. for 30 minutes to 2 hours to steam; (e) passing the heated and supplied beans through a sieve of 150 to 300 mesh to separate okara and soybean water; (f) a coagulation step of adding a coagulant, agar powder, vitamin leaf powder, and hot water extract of curaffia leaf and pumpkin leaf into a bucket of soybean water passed through the sieve, and stirring with a stirrer; (g) forming the tofu into a certain shape; (h) cutting the molded tofu into a cube shape; (i) a packaging step of putting the tofu cut into a cube shape in a packaging case; (j) sterilizing the cube-shaped tofu contained in the packaging case; and (k) a cooling step of cooling the cube-shaped tofu contained in the packaging case after the sterilization step has been completed, wherein the agar powder is contained in an amount of 0.2 to 5 parts by weight based on 100 parts by weight of soybean water. and a method for producing frozen cube tofu with improved storage properties, and a frozen cube tofu prepared thereby.