| 摘要 |
PURPOSE:To obtain a fried bean curd food becoming a layer state by effects of fats and oils, providing preferable crisp and short texture which has never existed conventionally. CONSTITUTION:Dough is mixed with 3-20wt.% of fats and oils made into a powder or bead state having 30-50 deg.C melting point to produce a fried bean curd food provided with texture which has never existed conventionally. |
