| 摘要 |
PURPOSE:To obtain the title TOFU (soybean curd) capable of readily changing to the soft state in a short time (e.g. for several minutes) by dipping into warm water or hot water when cooked by charging a specific dried TOFU into an alkaline dissolving liquid and dipping, dehydrating and drying the TOFU. CONSTITUTION:TOFU dough produced according to a conventional method is spread in the thickness of 2-3cm only through thick cloth, and laminated and squeezed to dehydrate till water content of 20-30%. The produced dried TOFU is charged to an alkaline dissolving liquid (e.g. 0.5% solution of sodium hydrogen carbonate) having proper concentration and dipped for required time and dehydrated and dried to provide the objective TOFU. |
