JP2002017285A - Method for cooking yudoufu and oborodoufu, and pack of food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for continuously cooking Yudoufu (bean curd boiled in water) and Oborodoufu (half-solid soybean curd) in an identical pot, and a pack in which the food materials for them are wrapped together. SOLUTION: The Yudoufu is cooked by putting soybean curd into soybean milk, and boiling them. The Yudoufu is taken out, and brine is added to the remaining soybean milk, and they are stirred to prepare the Oborodoufu. The food materials for Yudoufu and Oborodoufu are put into containers separately, and both the containers are together wrapped into a pack.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking method for making ragged tofu with soup after making and eating tofu, and to a food pack for each household.

[0002]

2. Description of the Related Art Conventionally, yu-tofu is prepared by adding tofu to water together with seasonings such as kelp and leek and boiling, and ragged tofu is prepared by adding bittern to soy milk and boiling.

[0003]

Conventionally, tofu and ragged tofu are individually cooked independently of each other, so it takes time to eat them at the same meal. Also, for the tofu and ragged tofu dishes, the grocery store must search for and purchase a place to display those ingredients.

According to the present invention, a simple continuous cooking method of soy milk, in which tofu is made by boiling tofu, boiled tofu is taken out, the tofu is taken out, and bittern is poured into the remaining soy milk, soy milk is made into ragged tofu, It is another object of the present invention to provide a foodstuff pack so that foodstuffs therefor can be easily obtained.

[0005]

[Means for Solving the Problems] Tofu and soy milk are put in a pot and boiled to make boiled tofu. After the boiled tofu is taken out, bittern is added to the soy milk and stirred to make ragged tofu.

[0006] Tofu, soymilk and bittern are individually sealed in individual containers, and these containers are collectively stored in one container, or are banded together to form a food pack of yutofu and oboro tofu. .

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In a cooking method according to the present invention, first, tofu is put into soy milk and boiled. At this time, a seasoning such as leek or kelp may be added and cooked together.

[0008] The boiled tofu is taken out and eaten as tofu, and the remaining soymilk is mixed with bittern and stirred to produce ragged tofu. If the temperature of the remaining soymilk at the time of adding the bittern is about 70 ° C., it may be slightly heated.

In the above method, after making the tofu, it is not necessary to prepare another pot and the tofu can be made with the remaining juice as it is. Therefore, the nutrients of the tofu and the nutrients of the seasoning are mixed in the remaining juice by making the tofu, so that the ragged tofu is rich in nutrients and has an unusual flavor.

[0010] In order to easily carry out the above-mentioned cooking method at home, the amount of ingredients for one to three persons is put together.

That is, tofu and soy milk are individually sealed in a container. The container may be box-shaped or bag-shaped, and a plastic transparent container is preferably used. If the container for soy milk is a bottle-shaped container, it is convenient for pouring into a pot. The bittern is preferably a soymilk having a weight ratio of about 0.5 to 1%, and may be in the form of a powder or an aqueous solution. The powdery one is sealed in a paper bag or a plastic bag, and the aqueous solution is sealed in a plastic bag or a plastic bottle. I do.

[0012] The container of the tofu, soymilk and bittern described above,
Put them together in a band or put them in one container. This container may be a paper box or a plastic pack.

[0013]

According to the cooking method of the present invention, ragged tofu can be made continuously with the remaining soymilk in a pot made of yudofu. Therefore, preparation for cooking is not troublesome. In addition, this cooking method has no waste on ingredients. The produced ragged tofu has a different flavor than ordinary ragged tofu.

In the food pack according to the present invention, it is not necessary to obtain the materials for making the tofu and the ragged tofu at a different place, and it is possible to collect the materials at once, and to easily combine the tofu and the ragged tofu at home. Can be made.

Claims (2)

[Claims] 1. Tofu and soybean milk, wherein tofu and soymilk are put into a pan and boiled to make boiled tofu, bittern is added to the soymilk after taking out the boiled tofu, and the mixture is stirred to make ragged tofu. Tofu cooking method. 2. Tofu, soymilk and bittern are sealed in separate containers, respectively, and these containers are put together in a single container, or are packed and packed together to make yudofu and oboro tofu ingredients. pack.