| 摘要 |
PURPOSE:To prepare a dried proteinous food having excellent preservability and various potential applications, by smearing the surface of bean curd with a specific amount of salt, and drying the bean curd at a specific temperature under air flow. CONSTITUTION:The surface of bean curd is smeared with 2-5%, based on the weight of the bean curd, of salt, and dried under air flow at 40-80 deg.C until the water-content of the curd reaches <=50%. A water-content of 30-50% can be attained usually by the treatment at the above temperature for 12-16hr. Since the dried proteinous food obtained by this process has low water content, it can be stored for a long period, and can be stacked without causing collapse. The food can be taken as it is or by frying in oil as a relish, or the shaved or cut pieces of the food can be used as an ingredient of soup or pickled in vinegar. Since the food can be easily reconstituted with hot water, it may be served after reconstitution with hot water. |
