| 摘要 |
PURPOSE:To shorten the heating time in an edible oil, prevent the deterioration of frying oil and produce fried bean curd of stable quality, by heat-treating a dough for the fried bean curd in hot water before heating the dough in an edible oil. CONSTITUTION:A dough for fried bean curd prepared from soybeans of defatted soybeans by the conventional method is heated in heated neutral water under ordinary pressure till the temperature of the dough for the fried bean curd becomes 70-85 deg.C. The resultant dough for the fried bean curd is directly heated in an edible oil heated stepwise within 100-200 deg.C range. |
