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MAKING METHOD FOR HIPPOPHAE RHAMNOIDES LEAVES BEAN CURD AND HIPPOPHAE RHAMNOIDES LEAVES BEAN CURD USING THAT
MAKING METHOD FOR HIPPOPHAE RHAMNOIDES LEAVES BEAN CURD AND HIPPOPHAE RHAMNOIDES LEAVES BEAN CURD USING THAT
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机译：沙棘叶豆腐的制作方法和沙棘叶豆腐的制作方法。
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摘要
The present invention includes: a step (a) of separating foreign substances, mixed with beans, from the beans by receiving the beans and then spraying water to the beans; a step (b) of separating foreign substances, attached to the beans, from the beans by receiving the beans and then spraying water to the beans while stirring the beans; a step (c) of soaking the beans in the water and then leaving the beans soaking at 10-18C for 8-14 hours; a step (d) of smashing the beans, taken from the water, into a size of 50-100 meshes; a step (e) of heating the smashed beans at 100-120C for 30 mins to two hours; a step (f) of separating bean juice and bean curd dregs by making the heated beans pass a filter of 150-300 meshes; a solidifying step (g) of storing the bean juice in the bucket and stirring the bean juice while adding a solidifier and vitamin leaf powder to the juice; a step (h) of forming a bean curd having a predetermined shape; a step (i) of cutting the formed bean curd into a unit shape; a step (j) of storing the cut bean curd in a packing case; a step (k) of sterilizing the bean curd in the packing case with sterilizing water at 82-88C for 30-35 mins; a step (l) of primarily cooling the bean curd at 5~10C for 30-35 mins and then secondarily cooling the bean curd at 1~8C for 60-80 mins; a step (m) of checking iron or nonferrous components contained in the bean curd; and a step (n) of refrigerating the bean curd.
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