| 摘要 |
PURPOSE:To obtain a ganmodoki having dense and good tissue, scarcely deforming even in boiling, by a specific step added to the process without the bean curd preparation. CONSTITUTION:A kneaded material of soybean protein and water is formed with ingredients, and allowed to stand while preventing the volatilization of water by immersing in oil, humidifying or sealing in a non-permeable film. After the tack reduction (suwari) phenomenon occurs, the material is further allowed to stand at 85- 95 deg.C for a period 4-10 times the time required for the phenomenon to occur, and swollen by heating in oil. The standing and swelling can be continuously carried out in an autofryer. |
