| 摘要 |
PURPOSE:To effect stabilized seasoning operation without fluctuation in taste strength by heating the tightly closed kettle containing fried soybean curds and the seasoning solution to pressurize the contents and cooling the kettle so that the content is kept under reduced pressure. CONSTITUTION:A plurality of high air and water-permeable frames F loaded with fried soybean curds and hot water are charged in the main body of the kettle 1 which is provided with the outer kettle 2, tightly closed with the cover 4. Then, the main body of the kettle 1 is evacuated and heated with high- temperature steam sent into the space 3 between the main body 1 and the outer kettle 2 to remove the oil from the fried soybean curds P together with hot water. Then, the seasoning solution is charged into the main body 1, the kettle is tightly closed with the cover 4 and high-temperature steam is blown into the space 3 to heat the main body 1 and the inside of the main body is kept pressurized. Then, the steam in the main body 1 is leaked down to the normal pressure. Finally, the main body 1 is tightly closed, cold water is introduced into the space 3 to cool down the inside of the main body to keep the inside under reduced pressure and the cover 4 is opened to take out the frames F. |
