| 摘要 |
PURPOSE:To eliminate fluctuation in seasoning, by placing pieces of fried bean curd orderly on top of each other in a frame, placing the frame in a cooker filled with hot water, reducing the pressure in the cookder, removing oil, discharging hot water, removing moisture in a vacuum, and seasoning the bean curd. CONSTITUTION:About 5-7 pieces of bean curd (P) are placed on top of each other is a frame 2, and the frame 2 is piled to a height for easy operation and contained in a cooker 1 filled with hot water, and the pressure in the cooker 1 is reduced by a vacuum pump 15 for about 10min. The cooker 1 is heated during the time to prevent the temperature drop, and oil in the bean curd (P) is pushed to the outside. Hot water containing the oil is discharged from the cooker 1, and the interior of the cooker 1 is evacuated to remove moisture in the bean curd (P). A heated seasoning is then put into the cooker 1 to season the bean curd (P) by heating for about 40min. |
