This invention provides a tofu with long shelf life and preparation method thereof, comprising soaking soybean to make soy milk, filtering to remove bean dregs, boiling, primary cooling, homogenizing, deaerating, UHT sterilization, secondary cooling, inline mixing soy milk with sterilized composite coagulant, aseptic filling, microwave heating, solidification, cooling for formation. According to this invention, a composite coagulant is prepared by combining basic salts with coagulant, then, the composite coagulant is inline mixed with soy milk, next, the mixture is intermittently heated by microwave to form tofu. The invention solves the problems existed in the preparation of tofu with long shelf life, including short temporary storage time, easy tube pasting and other issues after the coagulant is mixed with soy milk. This invention has the advantages of causing no corrosion on pipes, and taking less time in the heating and solidification process, etc. The long-shelf-life tofu produced by the invention has a shelf-life of more than 3 months at room temperature, while maintaining the original quality of the tofu, and has better taste and higher elasticity.

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO.sub.3) solution or bicarbonate/carbonate (M.sub.2CO.sub.3) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO.sub.3) solution or bicarbonate/carbonate (M.sub.2CO.sub.3) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.