Method of manufacturing soybean curd

Details Method of manufacturing soybean curd Method of manufacturing soybean curd

A - Human Necessities

23

C

A23C 19/024 (2006.01) A23C 20/02 (2006.01) A23L 1/20 (2006.01)

Patent

CA 2052024

Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave energy to heat the interior of the mixture to a temperature in a range of about 75 - 85°C, removing the containers from the zone and maintaining the containers at a temperature in a range of about 80 - 90°C for about 20 -50 minutes or first at a temperature in a range of about 80 -90°C for about 10 - 15 minutes and immediately thereafter at a temperature of about 50 - 65°C for about 15 -25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.

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