| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce a deep-fried tofu product which is nearly sterile by a few processes to lengthen the setting of an expiration date and decrease a loss rate of sales, and is suppressed in the oxidation of oil in a deep-fried tofu to improve its color and luster. <P>SOLUTION: A method for producing the deep-fried tofu product includes: a deep-frying step of deep-frying a tofu 1 in the oil with nothing or batter to make a deep-fried tofu 2; a packaging step of packaging the deep-fried tofu 2 after deep-fried airtightly with an airtight film 3 before its surface temperature falls less than 65°C; and a cooling step of cooling the deep-fried tofu 2 after airtightly packaged in a refrigerator so that a core temperature becomes 5°C or less. <P>COPYRIGHT: (C)2012,JPO&INPIT |
