Recipe for making firm tofu from duckweed protein.

Abstract

OCR 10KL (02 / 02 / 2569) The recipe for producing firm tofu from duckweed protein, according to this invention, includes the following ingredients: soybeans and milk. Sticky corn, water, duckweed, and magnesium sulfate are prepared by soaking half-soybeans in water for 3-4 hours. Grind the soybeans finely, mix with water, strain to separate the pulp, and save the soybean milk. Bring the soybean milk to a boil over medium heat at 80-85 degrees Celsius. Heat at 10 degrees Celsius for 10 minutes. Add 2 servings of glutinous rice corn milk and stir well. Remove from the heat and let it sit until the temperature is... Heat the mixture to 70-75 degrees Celsius. Add the duckweed and stir well. Add the magnesium sulfate and stir for another 3 minutes. Let it sit. Protein precipitation: Pour the protein precipitate into a mold lined with cheesecloth. Cover with another piece of cheesecloth and press down with a heavy object. Let it sit for 30 minutes, then steam for 5 minutes to get firm tofu. Pack it into containers.

Claims

OCR 10KL (02 / 02 / 2569) 1. The recipe for producing firm tofu from duckweed protein consists of: Soybeans 37.55 percent by weight. Corn milk made from glutinous rice contains 19.61 percent by weight. Water 35.00 percent by weight. Duckweed (Arundo donax) accounted for 5.88 percent by weight. Magnesium sulfate 1.96 percent by weight.

2. The process for producing firm tofu from duckweed protein, as per claim 1, involves the following steps: A. Soak the split soybeans in water for 3-4 hours. B. Grind the soybeans with water until finely blended. Strain out the pulp using a cheesecloth and set aside. Soy milk C. Bring the soy milk to a boil over medium heat, reaching a temperature of 80-85 degrees Celsius, for 10 minutes. Add the glutinous rice and corn milk, stir well, and remove from the heat. Let the soy milk cool to 70-75 degrees Celsius. D. Add the egg to the soy milk mixture from step C, stir well, and add the magnesium sulfate. One person continuously for 3 minutes. Step 1: Allow the protein to settle. Pour the protein precipitate into a mold lined with cheesecloth. Cover with cheesecloth. Press down with a heavy object for 30 minutes, then steam for 5 minutes. Let it cool before packaging.