Title:
METHOD FOR SEASONING FRIED TOFU (BEAN CURD)
Document Type and Number:
Japanese Patent JP3314075
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for seasoning fried bean curd, capable of improving texture, appearance and taste by heating the inside of the fried bean curd to form sponge-like fine cells and immersing a seasoning liquid into the cells.
SOLUTION: Tofu dough is dehydrated and fried in an edible oil heated at 70-120°C to expand the tofu dough and successively fried in an edible oil heated at 150-180°C to scorch the surface in light brown and form the epidermis and the resultant fried bean curd is heated by hot water, steam or combination of hot water and steam and heat is passed through the tofu component in the fried bean curd to form small holes in the tofu component and form the tofu component in sponge-like state and a seasoning liquid is immersed into the resultant sponge-like parts.
Inventors:
Yoshiaki Matsuo
Application Number:
JP2000153423A
Publication Date:
August 12, 2002
Filing Date:
May 24, 2000
Export Citation:
Assignee:
OK Food Industry Co., Ltd.
International Classes:
A23L11/00; (IPC1-7): A23L1/20
Domestic Patent References:
| JP5071851A | ||||
| JP5272847A | ||||
| JP5292912A | ||||
| JP223845A | ||||
| JP787918A | ||||
| JP6121652A | ||||
| JP61192259A | ||||
| JP292250A | ||||
| JP62215359A | ||||
| JP2119757A | ||||
| JP5632980A | ||||
| JP3228662A | ||||
| JP646792A | ||||
| JP3198763A |
Attorney, Agent or Firm:
Masamichi Ayata (3 outside)