| 摘要 |
PURPOSE:To obtain processed foods such as 'gan-modoki' (fried soybean curd mixed with bits of vegetables and tiny pieces of seaweed called 'hijiki') from less fresh soybean curd, by cutting the soybean curd into pieces and carrying out heat treatment to enable the water in said pieces (e.g., of silk-strained soybean curd) to be squeezed out. CONSTITUTION:Firstly, soybean curd as a raw material, such as less fresh silk-strained soybean curd out of date for edible period is cut into pieces ca. 10mm in cubic size. The result pieces to which added a small amount of water are heated to 40-80 (pref. 50-60) deg.C followed by subjecting the resultant soybean curd hardened a little to a squeezer to squeeze the water out. Thence, the resultant residue is put to a conventional food processing operation to produce a processed food such as 'gan-modoki'; alternatively, said residue is incorporated with 2-20wt.% based on said residue, of starch followed by kneading and forming to a desired shape, and the resultant form is then fried. |
