| 摘要 |
PURPOSE:To produce a fried bean curd having improved tissue and taste even if dough is somewhat kneaded during molding, by treating the interior of the dough containing a protein and water with a coagulating agent in a nonuniform way, and by treating the whole face of the molded dough with the coagulating agent. CONSTITUTION:For example, separated soybean protein or a mixture of it and a small amount of protein such as soybean milk, etc. is blended with a proper amount of water, and, if necessary, fats and oils, seasoning, etc., and mixed with a solution or a dispersion of an alkaline earth metal salt (e.g., CaCl2, MgSO4, etc.), so that the mixture is treated with it in a nonuniform way. The mixture is immersed in the solution or dispersion of the alkaline earth metal salt, the whole face of the mixture is treated with it, to give dough for molding fried bean curd. The dough which is prepared by treating the mixture with the coagulating solution by two kinds of methods as mentioned above is fried with an oil, so that fried bean curd having the same taste as that of conventional fried bean curd prepared from TOFU can be prepared while making the most of merits in method of production and in quality. |
