| 摘要 |
PROBLEM TO BE SOLVED: To produce a spicy fried bean curd having the flavor of cayenne pepper without damaging the texture and flavor original to the fried bean curd in a factory for carrying out the mass production. SOLUTION: When separating soybean protein and water after adding a coagulating agent, the spicy taste component is added after removing 40-60% supernatant water. A cayenne pepper in a weight of (1/30)-(1/150) time as much as the weight of the base material of the soybean protein, obtained after the press is used as the spicy taste component, and the fine cayenne pepper in a powdery shape, and coarsely cut cayenne pepper are used as the cayenne pepper. The rate of the formulated coarsely cut cayenne pepper is 10-35 wt.% based on the amount of the fine cayenne pepper. The coarsely cut cayenne is preferably used by slicing the cayenne pepper into <=1 mm thickness. |
