| 摘要 |
PURPOSE:To prepare a smoked bean curd giving a cheese-like feeling to the tongue and having excellent palatability and extremely delicious taste by squeezing water from bean curd under a pressure not to cause the collapse of the curd, embedding the bean curd in MISO (fermented bean paste) and smoking the seasoned bean curd. CONSTITUTION:A proper amount of water is squeezed out of a bean curd (preferably cotton-strained bean curd) by pressing the curd under a pressure not to cause the collapse of the curd. The pressed bean curd is embedded in MISO [preferably SAIKYO-SHIRO--MISO (a white-colored quality MISO made in Kyoto)] for preferably l-7hr and smoked preferably by using 500 g of cherry wood as a smoking material based on 10 unit blocks of the bean curd. The squeezing of water from the bean curd is preferably carried out by applying 1-3g/cm<2> pressure for 3-4hr and the smoking treatment is preferably carried out at a smoke temperature of 70-80 deg.C for 4-8hr. |
