| 摘要 |
PURPOSE:To obtain spices-containing TOFU keeping flavor without releasing it during preservation and transportation before cooking, producing spices selectively and unevenly during cooking under heating, by dispersing spices sealed or retained in a capsular or a gelatinous material into TOFU. CONSTITUTION:A capsular material or gelatinous material consisting of spices of extract of animal meat or fish meat and/or spice, having preferably about 10mu-20mm. diameter is dispersed into TOFU made of soybeans as raw material. |
