| 摘要 |
PURPOSE:To prepare the titled TOFU (bean curd) having excellent appearance, touch and palatability, and resistance to collapse, by placing a viscous seasoning liquid at the bottom part of a container, pouring soya milk added with a coagulant on the liquid, deaerating and air-tightly sealing the container, and sterilizing the content with heat. CONSTITUTION:A cooked viscous seasoning liquid 18 composed of a seasoning and an emulsion-stabilizing thickener such as starch, gum, etc. is charged to the bottom part of the container 11 made of a metal or a rigid synthetic resin. A low-viscosity soya milk having a solid concentration of >=10% and added with a coagulation agent is poured on the liquid 18 without interposing a separation film therebetween, and the container is closed with the lid 12, deaerated, and sealed. The sealed container is heated at >=60 deg.C to effect the coagulation of the soya milk 15 to TOFU 16 and the sterilization of the content. |
