| 摘要 |
PURPOSE:To produce a bean curd steak capable being tasty by exuding the taste thereof in roasting and eating, by permeating a flavor between particles of soybean protein. CONSTITUTION:Soybeans are steamed with supersaturated steam to give soybean milk, which is then coagulated with a coagulant. The coagulated bean curd is made into particles and primarily dehydrated. The dehydrated bean curd is further separated into particles and a liquid additive, e.g. flavor, etc., is added and mixed. The resultant mixture is secondarily dehydrated and cut to a given size and give a seasoned bean curd, which is hermetically sealed and packaged in a tray containing filling water in the same concentration as that of the liquid additive of the seasoned bean curd, heat-treated with hot water and cooled with cold water. |
