METHOD FOR MANUFACTURING TOFUBEAN CURD BY USING FISH SAUCE AS COALGULANT

摘要

The present invention relates to (a) a soybean porridge manufacturing step of manufacturing soybean porridge by grinding soaked soybeans, (b) a soybean water manufacturing step of filtering the soybean porridge prepared in step (a) to prepare soybean water, (c) in the step (b) A bean water heating step of heating the prepared soybean water at a temperature of 60 to 100° C. for 10 to 30 minutes, (d) a coagulation step of adding a fish sauce to the soybean water that has undergone the step (c) to produce sundubu, and (e) the above ( It relates to a tofu manufacturing method comprising a compression step of putting the soft tofu prepared in step d) into a mold and compressing it, and tofu produced thereby.