| 摘要 |
<p>A method of manufacturing a dry seasoned deep fried-tofu capable of preventing adjacent dry seasoned fried-tofu products from being adhered to each other when the products are packaged in order, comprising the steps of dehydrating the flavored deep fried-tofu products and bringing at least one surfaces of the deep fried-tofu products into contact with dehydrating material or injecting compressed air onto the surfaces thereof.</p> |
