JP2794620B2 - Production method of thick fried tofu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a completely novel method for producing thick fried tofu in which ingredients are sandwiched in thick fried tofu obtained by fried relatively thickly cut tofu with oil.

[0002]

2. Description of the Related Art There is a thick fried tofu in which tofu which has been cut relatively thick for frying is fried with oil. This thick fried tofu is
The surface is covered with fried skin and has a different texture from tofu. This thick-fried tofu is eaten unglazed with spices and boiled or baked with other foods, and is widely eaten.

[0003] In addition to the deep-fried and thick-fried tofu, the tofu is broken down and mixed with other shredded foods such as ginnan, jellyfish, hemp seeds, burdock, etc. There are hiyoruzu (cancer mushrooms) that are put in a dumpling and fried in oil.

[0004] Further, there is a method of cooking tofu such as fried tofu, which is obtained by adding dough such as flour to tofu, frying with oil, and eating it together with broth. There is also a method of cooking thick fried tofu in which, for example, using the thick fried tofu obtained by fried in oil, the inside is pulled out, and various ingredients are packed and cooked.

[0005]

However, there are two types of tofu, such as fried tofu, to which dough such as flour is added to tofu and fried in oil, and tofu dough which is fried in oil as it is, in appearance and texture. It is clear that they are completely different.

[0006] In addition, the tofu before being fried in oil is cooked,
Fried tofu dough having a skin fried with oil on the surface is not generally used except for the above-mentioned hyohuzu which breaks and mixes the tofu, but it is practically hyohyo It is a completely different food from Atatsuage Tofu.

In order to obtain a thick-fried tofu-like appearance, the inside of the tofu is stuffed without crushing the tofu, specially devised at the cut portion, the cut portion is well bound and fried with oil. However, when a binder such as flour is interposed, the thick tofu-like tofu dough is not fried in oil but becomes fried tofu.

An object of the present invention is to obtain a completely new thick-fried tofu having the appearance of a general thick-fried tofu and having an ingredient therein, and to obtain a production method having a simple process for obtaining the same. The purpose is to:

[0009]

Means for Solving the Problems In the thick fried tofu according to the present invention, a layer of ingredients is formed inside the thick fried tofu in which tofu is fried with oil.

[0010] The novel method for producing thick fried tofu according to the present invention, that is, the method according to claim 1, traverses the tofu cut into a predetermined shape into two pieces, and cuts the tofu. Applying the ingredient or placing the ingredient flat, leaving the periphery of the cross section of one piece of the tofu cut, and making the side of the other piece of the crossed tofu substantially coincide with the side of the one piece of the tofu. And put it on the tofu sandwiching the ingredients, leave it in a cold room at 6 ± 2 ° C. overnight, and remove the tofu whose cross section is bound to oil at a predetermined temperature. This is a method for producing thick fried tofu, characterized by being fried.

[0011] The method for producing a new thick-fried tofu according to the present invention, that is, the method according to claim 2, is a method in which the ingredients are applied or the ingredients are left on one piece of tofu placed flat. 2. The method according to claim 1, wherein the width of the tofu is 1 cm or more.

[0012]

According to the present invention, a completely new thick fried tofu is obtained because a layer of ingredients is formed inside the thick fried tofu obtained by fried tofu with oil.

[0013] As a specific tool, various kinds of tools can be used. For example, kneaded plum, seasoned minced meat, miso, sliced asparagus, large leaf, etc. are combined. Can be used.

In the present invention, the tofu is cut into a predetermined shape and cut into two pieces, and the piece is painted or the piece is flattened while leaving the periphery of the cross section of one of the crossed tofu pieces. And put the other piece of the crossed tofu so as to sandwich the ingredient with the sides almost aligned, put the ingredient on the sandwiched tofu and place it in a cold room at 6 ± 2 ° C. Leave it overnight,
This is a method of frying tofu whose cross section is completely bound by leaving it in a cool place with oil at a predetermined temperature, so there is no difference in appearance from ordinary thick fried tofu, but a completely new thickness with ingredients inside. Fried tofu can be obtained in a simple process.

That is, in order to form a layer of ingredients inside the thick fried tofu, the pieces are sandwiched into two pieces across the tofu, and the two pieces are bound together. At the time of binding, a step of weighing the tofu and leaving it in a cold room at 6 ± 2 ° C. overnight is required.

By this predetermined time, that is, a time condition of passing overnight, and a specific temperature condition, that is, a step of leaving the tofu in a cold room at 6 ± 2 ° C., the tofu is drained, and the upper and lower two The tofu fragments are completely bound together and unified until no superimposed faces that initially exist between them can be found. By this step of leaving in a cold room, for example, leaving overnight in a refrigerator at 6 ° C., the total weight of the initial 250 g of the two tofu fragments is integrated to 220 g, and
g of water has been discharged.

In order for the two upper and lower tofu pieces to be completely bonded to each other before they are integrated, the ingredients must be located in the center of the pieces, and the tofu section must be exposed at the periphery. No. If the width of the rim without the ingredients is set to 1 cm or more on the surface where the ingredients are painted or on which the ingredients are placed, and left overnight in a refrigerator at 6 ° C,
The two tofu pieces are perfectly bound and united.

If the temperature of the cold room in which the tofu sandwiched between the ingredients is left is too high, the quality of the tofu deteriorates, and in the worst case, rot occurs. On the other hand, if the temperature is too low, the moisture inside the tofu freezes to destroy the tissue of the tofu, and it becomes impossible for the two tofu fragments to bind to each other. 6 ± specified in the present invention
The condition of being left overnight in a cold room at 2 ° C. specifies conditions for good binding.

The tofu that has been left and bound is fried with oil at 180 to 200 ° C. in the same manner as in a conventional method. The high temperature during frying and the skin formed during frying provide a stronger bond, and the resulting thick fried tofu fuses together so that the cross-section is not clear.

The tofu used in the thick fried tofu of the present invention can be prepared from both cotton tofu and silk tofu, but silk tofu can bind better than cotton tofu. .

[0021]

FIG. 1 is a cutaway view showing the structure of the thick fried tofu of the present invention. As shown in the figure, the thick-fried tofu (1) of the present invention is:
There is tofu dough (3) covered with oiled skin (2) on the surface, which has the appearance of ordinary thick fried tofu. The inside has a layer of the tool (4) in a direction perpendicular to the thickness direction.

As the tool (4) to be put into the inside, various things can be taken. For example, kneaded plum, seasoned minced meat, miso, sliced asparagus, large leaves and the like can be used. For example, in the case of kneaded plum or miso, the pigment in the ingredients gradually impregnates the tofu dough, and a good cut is formed in which the pigment is gradually thinned around the ingredient (4).

FIG. 2 is a process chart showing the steps of the production of thick fried tofu of the present invention. As shown in the figure, one tofu (75mm ×
Cut 75mm x 75mm) in half to make the thick fried tofu (75
mm x 75 mm x 37.5 mm).

The tofu (75 mm × 75 mm × 37.5 mm) was cut in half in the direction perpendicular to the thickness direction to obtain two tofu pieces (75 mm × 75 mm × about 18.75 mm). On a cross section of one of the tofu fragments, kneaded plum was applied as a tool flatly to a thickness of about 5 mm. In addition, the periphery of the cross section was applied so as to remain at least 1 cm in width.
The other tofu fragments were placed on top of the ingredients, and the ingredients were sandwiched. At this time, the weight of the tofu was 250 g.

The tofu sandwiched between the ingredients was wrapped with a clean cloth. The tofu prepared in the same manner was arranged in 3 rows and 5 columns, a stainless steel plate (38 cm × 24 cm) weighing 160 g on which a weight of 160 g was placed was placed, and left to stand in a refrigerator at 6 ° C. for aging overnight. .

After leaving the tofu, the tofu loses moisture and is about 220 g.
And the thickness was reduced by about 6 mm (3 mm × 2). Moreover, the tofu fragments of each other were bound to each other to the extent that they were carefully held. The tofu was fried in a 180 ° C fryer (about 10 to 15 minutes). When frying, the binding of each other's tofu pieces was not broken until the end.

The fried thick fried tofu was well bound, and was bound so that it did not separate even if it had one of the pieces. Looking at the tangent cross section, the fragments were hardly bound together.

A tasting test was carried out on the thick fried tofu obtained as described above using seven panelists consisting of random subjects. The results are shown in Table 1 below. In the table, A indicates that the ingredients are kneaded plum, B is miso, C does not have any ingredients (just thick fried tofu), ◎ is very delicious, ○ is delicious, and △ is evaluation of neither.

[0029]

[Table 1]

[0030]

As described above, according to the present invention, since a layer of ingredients is formed inside thick fried tofu obtained by fried tofu with oil, a completely new thick fried tofu can be obtained.

In the present invention, the tofu is cut into two pieces by cutting the tofu into a predetermined shape, and the ingredients are painted or the ingredients are flattened while leaving the periphery of the cross section of one of the cut pieces of the tofu. On the tofu so that the side of the other piece of the crossed tofu substantially coincides with the side of one of the pieces, and put on the tofu. This is a method in which the tofu is left under a condition of being left overnight in a cold room at a temperature of ° C., and the tofu whose cross section is completely bound is fried with oil at a predetermined temperature, as described above. It has the same appearance, and has the effect that a completely new thick-fried tofu having an ingredient inside can be obtained in a simple process.

[Brief description of the drawings]

FIG. 1 is a cutaway view showing the structure of the thick fried tofu of the present invention.

FIG. 2 is a process chart showing a process for producing thick fried tofu of the present invention.

[Explanation of symbols]

 (1) ... thick fried tofu, (2) ... skin, (3) ... tofu dough, (4) ... ingredients,

Claims (2)

(57) [Claims] 1. The tofu cut into a predetermined shape is traversed into two pieces, and the tool is painted or the tool is laid flat, leaving the periphery of the cross section of one of the crossed tofu pieces; The crossed tofu is placed so that the side of the other piece of tofu substantially coincides with the side of the one piece so that the ingredient is sandwiched between the pieces of tofu. A method for producing thick fried tofu, comprising allowing the tofu having a cross section bound in the room to be left overnight, and fried with oil at a predetermined temperature. 2. The method for producing thick fried tofu according to claim 1, wherein the width of the peripheral edge left on one piece of the tofu on which the ingredient is applied or the ingredient is placed flat is at least 1 cm.