| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled rice-shaped bean curd lees that is usable as second rice, without having to insert a preservative chemical to raw bean curd lees, attaching importance to the processing of the bean curd lees with light taste, by taking into consideration the concern regarding long-term preservation and utilization of the resource of the bean curd lees as a low-cost economical staple food according to aging, although the bean curd lees formed at the production of bean curd have been treated as a fertilizer or a waste until recent years, but the utility value of the bean curd lees is enhanced by the development of a processing technique and health orientation of commercializing processed products mixed with bean curd lees, and to build its position as pastries or a diet food items. <P>SOLUTION: The method for producing the rice-shaped bean curd lees includes giving viscosity by gluten, sticky sensation characteristic of boiled rice by seed coat of Plantago asiatica, crunchy sensation by powder agar and powdered albumen; stirring and mixing them by using a container; steaming the mixed product; cutting the steamed product finely; and freezing the cut granules or drying the cut granules by oven range for preservation. <P>COPYRIGHT: (C)2009,JPO&INPIT |
