| 摘要 |
PURPOSE:To obtain fried bean curd maintaining thickness and size of raw material of fried bean curd even after drying, having excellent appearance, improved rapidness of restoration after reconstitution with warm water and texture free from seasoning unevenness and stain by drying seasoned fried bean curd into a specific water content by microwave. CONSTITUTION:TOF (bean curd) produced by using whole soybeans as a raw material is cut and fried with an oil at 110-170 deg.C to prepare fried bean curd. Then the fried bean curd is immersed in a seasoning solution consisting essentially of soy, sugar and chemical seasoning, seasoned at 70-80 deg.C for 5 minutes and the solution is removed by a roll. The water content after the removal of solution is reduced to 40.2% and then the seasoned fried bean curd is irradiated with microwave by using a microwave oven, heated and dried. The water content of the fried bean curd is adjusted to 15-25% to obtain the objective fried bean curd maintaining thickness and size of raw material of fried bean curd even after drying, having excellent appearance to increase appetite, improved rapidness of restoration after reconstitution with warm water and texture free from seasoning unevenness and stain. |
