METHOD OF PRODUCING CHEESE TOFU Russian patent published in 2017 - IPC A23C20/02 A23J3/16 A23J3/28 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method includes preparing and heating soya bean milk. In heated soya bean milk, adding homogenised salted salmon fish milt in an amount of 10–20 % of weight of soya bean milk and stirring to a homogeneous mass. Method then includes depositing therefrom a protein clot with acid coagulants, in form of 25 % solution of citric acid or 9 % solution of acetic acid in amount of 5–10 % of total weight of soya milk and salmon fish milt. Protein clot is separated, compacted and moulded.

EFFECT: invention enables to obtain easily digestible product with high biological and nutritive value, improved organoleptic properties.

1 cl, 3 tbl, 3 ex