| 摘要 |
PROBLEM TO BE SOLVED: To provide a filling soybean curd that has hard food texture like a cotton soybean curd or old soybean curd and is capable of being pinched by chopsticks, being formed of hard tissue which is not broken easily.SOLUTION: Provided is the filling soybean curd which has hardness equal to that of a cotton soybean curd or old soybean curd because the filling soybean curd is formed by mixing an egg white and calcium sulfate, or an egg white and transglutaminase to soybean milk and then heating and solidifying them. The filling soybean curd has saute cooking suitability so that it can be cooked without adhering of the soybean curd on a pan (inside face of a pan) and breakage of the soybean curd even when the soybean curd is cooked by saute using a frying pan or a wok. |
