| 摘要 |
PURPOSE:To obtain the title fried bean curd having improved storage stability for a long time, free from damaging the material in filling the contents, by enclosing the material of fried bean curd cut in a wavy pattern along the bag ends with a seasoning liquid in a container, and by heat-treating them to sterilize and season the curd. CONSTITUTION:The material of fried bean curd for inari zushi (flavored boiled rice wrapped up with fried bean curd) is fried according to the conventional mtehod, formed into a bag shape, and the oil is removed to give a material for two oblong bags. The bisector for the long direction of the material 1 is cut in a wavy pattern 3, and separated to form each opening 2 at one end. A desired number of the materials are inserted in a retortable pouch together with a seasoning liquid, and sealed in vacuo, then heat-treated at 35 deg.C for 12min. The materials 1 thus obtained are preservable fried bean curd for inari zushi seasoned and sterilized at the same time. |
