METHOD FOR PRODUCING SEASONED FRIED BEAN CURD, SEASONED FRIED BEAN CURD PRODUCED BY THE SAME PRODUCTION METHOD, AND INARI-ZUSHI USING SEASONED FRIED BEAN CURD

摘要

PROBLEM TO BE SOLVED: To provide a method for producing seasoned fried bean curds free from unevenness of color, which evenly absorb a sufficient amount of seasoning liquid, and to provide the seasoned fried bean curds and Inari-Zushi (fried bean curds stuffed with boiled rice).SOLUTION: A method for producing seasoned fried bean curds includes: a storage step of storing fried bean curds 31 in a basket 4; a dipping step of storing the basket 4 and the plurality of fried bean curds 31 stored in the basket 4 in a pot 60 and dipping them into a predetermined amount of seasoning liquid 62 stored in the pot 60; a boiling step of heating the seasoning liquid 62 and boiling the fried bean curds for a predetermined time; and a liquid draining step of draining the seasoning liquid on the fried bean curds by taking the basket 4 and the fried bean curds 31 stored in the basket 4 out of the seasoning liquid 62. The plurality of fried bean curds 31 are arranged in such manner that their surfaces 31a are kept in a vertical position to face each other. The fried bean curds while being stored in the basket 4 are dipped into the seasoning liquid 62, and the upward flow of the heated seasoning liquid 62 flows along the surfaces 31a of the plurality of fried bean curds 31.SELECTED DRAWING: Figure 9