JPH0115264B2 - - Google Patents
Info
- Publication number
- JPH0115264B2 JPH0115264B2 JP56024754A JP2475481A JPH0115264B2 JP H0115264 B2 JPH0115264 B2 JP H0115264B2 JP 56024754 A JP56024754 A JP 56024754A JP 2475481 A JP2475481 A JP 2475481A JP H0115264 B2 JPH0115264 B2 JP H0115264B2
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- cylindrical
- mold
- frozen
- frozen tofu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013527 bean curd Nutrition 0.000 claims description 51
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 description 4
- 101100370022 Caenorhabditis elegans tofu-1 gene Proteins 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56024754A JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56024754A JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57141266A JPS57141266A (en) | 1982-09-01 |
| JPH0115264B2 true JPH0115264B2 (fr) | 1989-03-16 |
Family
ID=12146926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56024754A Granted JPS57141266A (en) | 1981-02-21 | 1981-02-21 | Cylindrical dried bean curd and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57141266A (fr) |
-
1981
- 1981-02-21 JP JP56024754A patent/JPS57141266A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57141266A (en) | 1982-09-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS61271952A (ja) | カゼインをベ−スとするパフ化製品の製造法 | |
| JP6954805B2 (ja) | 油揚げ用豆腐生地の生産方法 | |
| JPH0115264B2 (fr) | ||
| CN109548888A (zh) | 一种兰花干的生产制作方法 | |
| KR100759525B1 (ko) | 한천의 제조 방법 및 그에 의한 한천 | |
| US4588597A (en) | Process for producing a rolled cheese | |
| KR20190139167A (ko) | 웰빙 튀김 두부밥 제조 방법 | |
| JP3001271B2 (ja) | エキス分の高い節状加工食品及びその製造方法 | |
| JPS6044900B2 (ja) | 油揚類の製造法 | |
| KR20030093447A (ko) | 만두의 제조방법 | |
| JP2918592B2 (ja) | 湯葉入り豆腐及びその製造法 | |
| JPH0130466B2 (fr) | ||
| JPS5971659A (ja) | 凍豆腐の製造方法 | |
| KR100198966B1 (ko) | 마른 두부 제조장치 | |
| JPH0394646A (ja) | 麺類、蒲鉾、ソーセージの製造方法 | |
| CN106578133A (zh) | 一种大豆蛋白豆干及其制备方法 | |
| JP3146306B1 (ja) | イカ・チーズ珍味及びその製造方法 | |
| JPH0257162A (ja) | 結着魚肉およびその製造方法 | |
| JPS6425B2 (fr) | ||
| JP2006180849A (ja) | 食感の優れた湯葉豆腐の製造方法 | |
| JPS6211069A (ja) | 大豆食品の製造方法 | |
| JPS5843066B2 (ja) | 豆乳を主原料とした固形食品の製造方法 | |
| JPS6038100B2 (ja) | 構造性ユバ状食品の製造法 | |
| JPS60199351A (ja) | ハンバ−グ様食品の製造法 | |
| JPH0499470A (ja) | 松茸蒲鉾の製造方法 |