Method for manufacturing a soft bean curd with improved nutritional, hygiene and storage properties, and a soft bean curd meal kit 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, 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; And (g) a packaging step of putting the coagulated soft tofu in a packaging case; provides a method for producing soft tofu with improved nutritional components, hygiene, and storage, and a soft tofu meal kit comprising the sun tofu prepared thereby.