| 摘要 |
PURPOSE:To produce the subject fried bean curd having a constant quality in a short preparation time and in an homogeneously seasoning solution- impregnated state by immersing fried bean curd in hot water to remove oil, subjecting the oil-removed fried bean curd to a vacuum treatment in a vacuum cooling tank and again subjecting the fried bean curd to a vacuum treatment in a vacuum water-immersing tank containing a seasoning solution therein. CONSTITUTION:Fried bean curd is immersed in hot water for the removal of an oil and subsequently subjected to a vacuum treatment under 650-760mmHg in a vacuum cooling tank to perform the inner separation, the removal of water and the cooling of the fried bean curd. The treated bean curd is subjected to a vacuum treatment under 650-760mmHg in a vacuum water-immersing tank containing a seasoning solution therein and cooled to 5-30 deg.C to provide the objective fried bean curd. |
