JP2019083691A - Production method of soybean curd dough for deep-fried soybean curd - Google Patents

Abstract

To provide a production method of a soybean curd dough for a deep-fried soybean curd, which realizes sufficient dewatering effect similar to a mold box type and can produce a deep-fried soybean curd whose quality is similar to the mold box type while production efficiency is improved by a coagulating and molding type.SOLUTION: The production method comprises: a first step of sandwiching a soybean curd aggregate with continuous upper and lower fabric conveyors 2 and 2, dewatering it and producing a wide soybean curd dough 1 with about 1 cm of a final thickness; a second step of cutting the soybean curd dough 1 in a flowing direction of the soybean curd dough 1 by a plurality of disk-like cutters 3 arranged in a width direction of the soybean curd dough 1; a third step of sandwiching again a cut soybean curd dough 1a with continuous upper and lower fabric conveyors 4 and 4 and dewatering it; and a fourth step of cutting a dewatered soybean curd dough 1b in a width direction with a flat-plate-like cutter 5 which vertically moves, and making into a frying size of the deep-fried soybean curd.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method of producing tofu dough for frying before frying.

Heretofore, as main methods of producing tofu dough for frying, there are a mold box type and a coagulation molding type (continuous type).
In the mold box type, put coagulated material in a box type (about 80 cm x 60 cm) covered with cloth, hang the cloth from above, place the lid on it, apply pressure with a cylinder press gradually and dehydrate it, finally Make tofu dough with a thickness of about 1 cm.
After dewatering, cut into a predetermined size (example 5 x 5 cm) and fry.

In the coagulation molding method, the tofu aggregate is sandwiched by large continuous upper and lower cloth conveyors to make a continuous large and long final thickness of about 1 cm of tofu dough having a width of about 100 cm.
After dewatering, cut into a predetermined size (example 5 x 5 cm) and fry.
(See Patent Document 1).

JP 2013-138683

  However, in the method of producing tofu dough for deep-fried food according to the conventional example, there are the following problems.

Since the conventional mold box type dewaters by pressing, the pressure is applied to the end, and the moisture value of the dewatered tofu dough is about 72% that is optimal for frying (moisture of the dough outer part that will be fried tofu) The amount is around 70%, and the inner part of the dough is around 74%, and the moisture difference between the inside and outside of the dough becomes clear).
However, there is a problem that productivity is poor because of batch management for each mold box.

On the other hand, the conventional coagulation molding method is efficient in continuous production, but it is controlled by thickness, so no pressure is applied if it reaches a predetermined thickness, and the moisture value of tofu dough is around 75% (fried fry The moisture content of the outer portion of the fabric to be the skin portion is around 74%, and the inner portion of the dough is around 76%), and there is a problem that the moisture difference between the inside and outside of the dough is small and sufficient dewatering can not be performed overall.
Even if the setting is made by setting the thickness to a lower level by the solidification molding method, it is impossible to perform the solid dehydration as in the box type only by the aggregate of tofu running back and forth and left and right in the solidification molding machine.

In general, it is often desired that the inari sushi and the deep fried rice have a firm texture and glutinous cortex and aroma.
The tofu dough that has been dewatered in the traditional box type has a low moisture content, so the heat is good in the frying process and the frying skin is also firmly formed, and it has the above features, but the coagulation molding formula has a large amount of moisture and vice versa .
Therefore, it is generally said that the traditional fried box-type quality fried in terms of texture and taste is delicious, but the conventional coagulation-casting type is considered not to be able to perform fried in the mold-box type of quality.

  The problem to be solved by the present invention is a solidifying-type method for raising oil with the same sufficient dewatering effect as the mold box type while improving the production efficiency, and for frying of the same quality as the mold box type. The present invention is to provide a method for producing tofu dough.

  In order to solve the above-mentioned problems, the method of producing tofu dough for deep-fried food according to claim 1 comprises the first step of making tofu dough having a final thickness of about 1 cm wide by sandwiching and dewatering the tofu aggregate with continuous upper and lower cloth conveyors and The second step of cutting the tofu dough along the flow direction of the tofu dough with a plurality of disk-like cutters arranged in the width direction of the tofu dough, and the cut tofu dough is again sandwiched between upper and lower cloth conveyors for dewatering And a fourth step of cutting the dehydrated tofu dough in the width direction with a flat cutter moving in the up and down direction to make the fried size of fried tofu.

  In the method for producing tofu dough for deep-fried food according to claim 2, the tofu dough is prepared by sandwiching and dewatering the tofu aggregate by continuous upper and lower cloth conveyors to make a wide tofu dough having a final thickness of about 1 cm; The second step of cutting along the flow direction of tofu dough with a plurality of disc-like cutters lined in the width direction of tofu dough, and cut in the width direction with a flat plate cutter moving up and down the cut tofu dough The method is characterized in that it comprises a third step of making the fried size of the deep-fried fry and a fourth step of sandwiching and dewatering the tofu dough cut into the deep-fried size of the deep fried with the continuous upper and lower cloth conveyors again.

  In the method for producing tofu dough for deep-fried tofu according to claim 3, the tofu dough is prepared by sandwiching and dewatering the tofu aggregate by continuous upper and lower cloth conveyors to make a wide tofu dough having a final thickness of about 1 cm; The second step of cutting along the flow direction of tofu dough with a plurality of disc-like cutters lined in the width direction of tofu dough, and cut in the width direction with a flat plate cutter moving up and down the cut tofu dough The method comprises a third step of frying the fried tofu size and a fourth step of dewatering the tofu dough cut to the fried size of the deep fried from above by pressing with a cylinder press again.

In the method for producing tofu dough for frying according to the present invention, as described above, after dewatering and forming of tofu aggregate by the coagulation molding method, it is cut into fried size of fried fry (cut at least along the flow direction of tofu dough) Dewatering treatment (dewatering treatment by continuous upper and lower cloth conveyors or a cylinder press) is performed again, whereby it is possible to efficiently dewater even from the cut side surface.
Therefore, the effect is obtained that the same sufficient dewatering effect as the mold box type can be obtained while the production efficiency is increased by the solidification molding type.

FIG. 1 is a perspective view showing a method of producing tofu dough for frying of Example 1; FIG. 6 is a perspective view showing a method of producing tofu dough for frying of Example 2. BRIEF DESCRIPTION OF THE DRAWINGS It is a photograph which shows the fried food by the conventional type | mold box type | mold type and the solidification molding type, and the fried food by the method of an Example.

  Embodiments of the present invention will be described below based on the drawings.

First, the method for producing the tofu dough for frying according to the first embodiment will be described based on FIG.
In the method of producing tofu dough for frying in this Example 1, first, the tofu aggregate continuous according to a conventional solidification molding type conventional method was dewatered between upper and lower cloth conveyors 2 and 2 and dewatered to be continuous about 100 cm wide. A first step of making a tofu dough 1 having a long final thickness of about 1 cm, and a second step of cutting the tofu dough 1 along the flow direction of the tofu dough 1 by a plurality of disc cutters 3 arranged in the width direction of the tofu dough 1 The process and the third process of sandwiching the cut tofu dough 1a between continuous upper and lower cloth conveyors 4 and 4 again for dewatering and the dehydrated tofu dough 1b in the width direction by the flat plate cutter 5 moving in the vertical direction A tofu dough 1c for frying is produced by the fourth step of making the frying size (5 × 5 cm) of the deep-fried frying.
The fried tofu dough 1c cut to a fried size is then fried in a fryer to complete the fried food.

Next, the operation and effect of the first embodiment will be described.
First, by sandwiching and dewatering the tofu aggregate by the conventional upper and lower cloth conveyors 2 and 2 according to the conventional coagulation and molding method, the whole moisture value of the tofu dough 1 is around 75%, and the fried hide portion The moisture content of the outer part of the dough is about 74% and the inner part of the dough is about 76%, but after cutting along the flow direction of the tofu dough 1, it is again sandwiched between upper and lower cloth conveyors 4 and 4 for dewatering Therefore, the moisture content of the whole dough is about 72%, and the moisture content of the dough outer part that will be fried fried is about 70%, and the dough inner part is about 74% (in and outside the dough) It became clear water difference).

  Next, the dehydrated tofu dough 1b is cut in the width direction and fried tofu size 1 fry tofu dough 1c is fry as usual, and in addition to the difference in moisture value from the conventional coagulation molding formula, fried fry Due to the large moisture difference (70%: 74%) between the inner part of the dough, which will be the peel, and the inner part of the dough, which will be the tofu of the deep-fried tofu, the outer part will heat quickly and a thick and firm peel will form As a result, as shown in FIG. 3, the fried and fried food was reproduced with the same texture and thickness as the mold box type, and with the texture and texture that made it crunchy, and the fragrant flavor that passed through well.

  Further, in the production method of the first embodiment, the entire water content and water distribution can be adjusted by the two-step reduction across the cutting step, thereby making it possible to adjust both the cortex and thickness of the fried fish.

  Therefore, while raising the production efficiency by the solidification molding type (continuous type), the same sufficient dewatering effect as the mold box type can be obtained, and it becomes possible to produce the fried food of the same quality as the mold box type. can get.

  Next, another embodiment will be described.

A method of producing the tofu dough for frying in this Example 1 will be described based on FIG.
In the method for producing tofu dough for frying in this Example 2, first, the tofu aggregate continuous according to a conventional coagulation-forming type conventional method was dewatered by being sandwiched between the upper and lower cloth conveyors 2 and 2 to be continuous about 100 cm wide. A first step of making a tofu dough 1 having a long final thickness of about 1 cm, and a second step of cutting the tofu dough 1 along the flow direction of the tofu dough 1 by a plurality of disc cutters 3 arranged in the width direction of the tofu dough 1 The process and the third process of cutting the cut tofu dough 1a in the width direction with the flat cutter 5 moving up and down to make the fried size (5 × 5 cm) of fried tofu, and the cut tofu dough 1d are continuous again A tofu dough 1e for frying is produced by the fourth step of sandwiching and dewatering by the upper and lower cloth conveyors 4 and 4 as described above.
The fried tofu dough 1e cut into the fried size is then fried in a fryer to complete the fried food.

Next, the operation and effect of the first embodiment will be described.
First, by sandwiching and dewatering the tofu aggregate by the conventional upper and lower cloth conveyors 2 and 2 according to the conventional coagulation and molding method, the whole moisture value of the tofu dough 1 is around 75%, and the fried hide portion The moisture content of the outer part of the dough is about 74% and the inner part of the dough is about 76%, but after cutting along the flow direction of the tofu dough 1, it is cut again in the width direction, and the upper and lower cloth conveyors are continuous again 4 and 4 by sandwiching and dewatering, the moisture content of the whole dough same as tofu dough by the mold box type is around 72%, the moisture content of the dough outer part that becomes the fried portion is around 70%, dough inner part Around 74% (a clear moisture difference between the inside and the outside of the dough).

  Next, when the dehydrated tofu dough 1e is fryed in a usual manner, in addition to the difference in moisture value from the conventional coagulation molding type, the dough becomes the crust of fried tofu and the dough becomes the tofu of fried tofu The large moisture difference (70%: 74%) from the inner part allows the outer part to heat up quickly, resulting in a thick and firm skin, which, as shown in FIG. It had a thick, crispy, glutinous texture, and a savory fry with a savory flavor that was well-fired.

  Further, in the production method of the first embodiment, the entire water content and water distribution can be adjusted by the two-step reduction across the cutting step, thereby making it possible to adjust both the cortex and thickness of the fried fish.

  Therefore, almost as in Example 1, while improving the production efficiency by the solidification and molding method (continuous type), the same dewatering effect as that of the mold box type can be obtained to produce the fried food of the same quality as the mold box type. The effect of being able to

  Although the present embodiment has been described above, the present invention is not limited to the above-described embodiment, and design changes and the like within the scope of the present invention are included in the present invention.

  For example, in Example 2, the tofu dough 1a is cut along the flow direction of the tofu dough 1 and the cut tofu dough 1a is further cut in the width direction, and then dewatered by continuous upper and lower cloth conveyors 4 and 4. The tofu dough 1d may be changed to the upper and lower cloth conveyors 4 and 4 and pressed from above by a cylinder press for dewatering.

  Further, in the embodiment, the lower cloth conveyors 3 and 4 may be continuous in one.

  In addition, the size of fried food is optional.

1 Dehydrated tofu dough 1a Tofu dough cut along the flow direction 1b Dehydrated tofu dough 1c Tofu dough cut to fried size after dehydration 1d Cut tofu dough 1d after cut Dehydrated tofu dough cut to fried size 2 Upper and lower cloth conveyors 3 Disc shaped cutter 4 Upper and lower cloth conveyors 5 Flat cutter

Claims (3)

  The tofu aggregate is sandwiched between continuous upper and lower cloth conveyors and dewatered to form a wide tofu dough with a final thickness of about 1 cm, and the tofu dough is placed in the width direction of the tofu dough with multiple disc cutters. The second step of cutting along the flow direction of the dough, the third step of sandwiching the cut tofu dough again with continuous upper and lower cloth conveyors and dewatering, and the flat cutter moving the dehydrated tofu dough up and down A method for producing a tofu material for frying, comprising: a fourth step of cutting in the width direction to make the fried size of the frying.   The tofu aggregate is sandwiched between continuous upper and lower cloth conveyors and dewatered to form a wide tofu dough with a final thickness of about 1 cm, and the tofu dough is placed in the width direction of the tofu dough with multiple disc cutters. In the second step of cutting along the flow direction of the dough, in the third step of cutting the cut tofu dough in the width direction with a flat cutter moving up and down to make the fried size of fried tofu, and the fried size of fried tofu A method for producing fried tofu dough comprising: a fourth step of sandwiching the cut tofu dough again by continuous upper and lower cloth conveyors and dewatering.   The tofu aggregate is sandwiched between continuous upper and lower cloth conveyors and dewatered to form a wide tofu dough with a final thickness of about 1 cm, and the tofu dough is placed in the width direction of the tofu dough with multiple disc cutters. In the second step of cutting along the flow direction of the dough, in the third step of cutting the cut tofu dough in the width direction with a flat cutter moving up and down to make the fried size of fried tofu, and the fried size of fried tofu A method for producing fried tofu dough comprising a fourth step of holding the cut tofu dough again from above with a cylinder press and dewatering.