| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide egg bean curd having zero or extremely slight content of cholesterol and satisfactory body. <P>SOLUTION: The subject method for producing the egg bean curd comprises adding a little quantity of gel to a stir seasoning liquid having a yolk component removed and decreased and having as the main component an albumen component and broth followed by addition of ≤10 wt.% of vegetable oil, adding an emulsifier to the product to stir and emulsify and heating and solidifying the product in the usual way. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
