| 摘要 |
PURPOSE:To obtain the titled food having improved flavor, sense of eating and nutriments, by dehydrating bean curd (TOFU) to a moisture content within a specific range, feeding the resultant TOFU to an extruder, kneading the TOFU while heating and pressurizing and extruding the kneaded TOFU. CONSTITUTION:Bean curd (TOFU) is dehydrated to 50-80% moisture content and, as necessary, an additive, e.g. seasoning, spice, colorant, perfume, etc., are added thereto. The resultant mixture is then fed to an extruder and kneaded, preferably at 120-180 deg.C, preferably for 80-160sec while heating and pressurizing and then extruded to afford the aimed food. |
