Method of manufacturing soybean curd

Details Method of manufacturing soybean curd Method of manufacturing soybean curd

1991-04-19

1992-02-11

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426407, 426634, A23L 100

Patent

active

050874659

ABSTRACT:
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.degree.-85.degree. C., removing the containers from the zone and maintaining the containers at a temperature in a range of about 80.degree.-90.degree. C. for about 20-50 minutes or first at a temperature in a range of about 80.degree.-90.degree. C. for about 10-15 minutes and immediately thereafter at a temperature of about 50.degree.-65.degree. C. for about 15-25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.

REFERENCES:
patent: 4678677 (1987-07-01), Sugisawa et al.
patent: 4965080 (1990-10-01), Akasaka et al.

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