| 摘要 |
PURPOSE:To prepare a high-quality ATSUAGE (bulky fried bean curd), by heat- treating an aqueous mixture of proteins under specific conditions, and forming a surface tissue without expanding the inner part of the mixture. CONSTITUTION:An aqueous mixture of proteins is prepared by adding 25- 15pts.wt. of proteins (net amount) such as vegetable proteins, e.g. soybean protein to 100pts.wt. of water, and optionally adding oil or fat, starch, seasonings, etc. to the mixture. The mixture is used as the raw material, and heat treated under the condition of the temperature (T) and time (Hr) satisfying the formulas T+35.8log10Hr=110+ or -12 and T=75-115 deg.C. After the treatment,the raw material is fried in an oil at 125-170 deg.C for 1-3min to form a surface tissue without causing the expansion of the inner part. |
