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Take 1kg of fresh wakame, fresh kelp, and seaweed, and place them on 1-1. Boil in 5L water, extract the active ingredient, and disperse it in water. In order to increase the flavor, add 8g dry seaweed, dried seaweed, dried seaweed and add 80g wakame powder, kelp, powder and seaweed powder respectively, add 10-15g of gelatin separately, and stir at 10-15°C. Place to obtain gelatin-containing seaweed dispersion.
The above 3 parts of brine-containing soybean milk were mixed with 3 types of seaweed containing gelatin to obtain 3 types of soybean milk mixture containing seaweed. The mixture was poured into a vinyl bag with a stuffer, 300 g per bag, to obtain 70 pieces of each of the algae tofu. The above bagged mixture was soaked in hot water at 85-90° C. for 50 minutes to be solidified and sterilized to obtain bagged seaweed tofu. This seaweed tofu has the flavor of tofu and the flavor of seaweed, and has good storage properties.
Method for producing seaweed bean curd
Wash the ears with 4.5L soy sauce, remove impurities, and soak in water to make the soybeans fully absorb water. Grind the bean paste, dilute with water twice, boil for 0.5h, filter to obtain 18-20L soymilk, cool to 10°C and add 100g. After stirring calcium sulfate as raw soymilk, 3 parts of the same soymilk were prepared.