JPH02117356A - Lightly fried bean curd and preparation thereof - Google Patents

Abstract

PURPOSE:To make possible to mass-produce of lightly fried bean curd readily edible at home by receiving bean curd fried with edible oil into sealed vessel together with seasoning solution. CONSTITUTION:The subject lightly fried bean curd is obtained by receiving a bean curd fried with edible oil into a sealed vessel together with seasoning solution. While a bean curd strained through cotton strainer is used as a lightly fried bean curd as usual, a bean curd strained through silk strainer is heated by hot water and cooked in the same manner as the above to afford a lightly fried bean curd without shape loss and having smooth taste.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to fried tofu prepared by frying tofu in edible oil and a method for producing the same.

[Conventional technology] For home-made fried tofu, one block of tofu is
Cut the tofu into equal pieces, place on a cutting board tilted diagonally and lined with a dish towel, and let it sit for about 30 minutes. Sprinkle the tofu with flour and dip it in the beaten egg. Dip it in flour again and let it sit for 5 minutes. It was fried in oil at 170-180°C until golden brown, then drained well and eaten with a light seasoning liquid such as soup stock. As such fried tofu, firm tofu has mainly been used.

[Problems to be Solved by the Invention] Such fried tofu is mainly made at home, and not in food factories that make tofu. The reason for this was that there were difficulties in the seasoning method and the packaging method.

Furthermore, firm tofu has been used as conventional fried tofu. Firm tofu has a coarser texture compared to silken tofu,
The reason why firm tofu was used despite its hardness was that firm tofu does not crumble easily and therefore does not lose its shape when fried in oil.

Therefore, an object of the present invention is to provide a method for producing fried stock tofu that can be mass-produced and uses silken tofu that has a smooth texture.

[Means for Solving the Problems] The present invention involves storing tofu fried in edible oil in a sealed container together with a seasoning liquid, and further, heating silken tofu in boiling water and then frying it in edible oil. It is soaked in seasoning liquid.

Function] By storing the tofu fried in edible oil together with the seasoning liquid in a container, the seasoning liquid soaks into the tofu well, and handling during distribution is facilitated.

Furthermore, by pre-treating silken tofu with boiling water,
Silken tofu becomes hard, which prevents it from losing its shape when fried in cooking oil.

[Example] Next, a first embodiment of the present invention will be described.

First, silken tofu is made by washing whole soybeans, soaking them in water to make them soft, and then grinding them in a grinder while adding water to make go, which is then heated by adding more water.
It removes the green color of soybeans and also elutes proteins. Furthermore, this is poured into a fujum, filtered, and separated into soy milk and okara. Then, dissolve a coagulant in advance, such as bittern whose main component is magnesium chloride, and clarified powder whose main component is calcium sulfate, and place it in a mold box without holes.
The soymilk at 0° C. is poured into the container and left to solidify. Generally, 40 to 50 g of the coagulant is added to 12 kg of soy milk, but 70 to 120 g, preferably 80 to 100 g of the coagulant is added to 12 kg of soy milk to make silken tofu a little harder than normal silken tofu. In addition, in normal cases, an antifoaming agent is added to remove the foam generated after adding a coagulant to smooth the surface, but it is possible to remove the foam by reducing the amount of the antifoaming agent or by not adding the antifoaming agent. Either reduce the amount or leave the surface of the tofu rough by not removing it.

After cutting the firm silken tofu made in this way into a predetermined size, it is placed in boiling water at about 90 to 100° C. for about 30 minutes to make it harder. After that, cool it in water if necessary.
After removing moisture from the surface with cloth etc., the temperature is approximately 180℃.
Add silken tofu to edible vegetable oil and fry until golden brown. IA is the outer skin of fried beans @1 which has turned golden brown. Thereafter, as shown in the drawings, the fried silken tofu 1 (hereinafter referred to as "fried tofu") is placed in a container 2 made of polypropylene, for example, together with a seasoning liquid 3, and sealed and packaged with W4 made of laminated film or the like. The seasoning liquid 3 has soy sauce and sugar as main ingredients, to which are added bonito flakes extract, mirin, chemical seasonings, etc.

The sealed tofu 1 together with the seasoning liquid 3 is heated for about 40 minutes with boiling water at wP 185°C to allow the seasoning liquid 3 to soak in well.

It is cooled by this contact with water and is further refrigerated if necessary.

When eating such fried tofu, in summer etc., cool it in the refrigerator before opening and transfer fried tofu 1 to a plate with seasoning liquid 3, or in winter, put it in container 2.
After warming the freshly fried tofu 1 in boiling water or in a microwave oven, the package is opened and transferred to a plate together with the seasoning liquid 3 to be eaten.

In this way, add 1 part of fried tofu fried in edible vegetable oil to 3 parts of seasoning liquid.
In addition, by sealing containers 2 and 4 and packing them in bags, it is possible to mass produce fried tofu seasoned with seasoning liquid 3, and to easily eat fried tofu at home without any modification. Can be done.

In addition, add a large amount of silken tofu coagulant and
By putting this tofu in boiling water to harden it in advance and then frying it in edible oil, it is possible to provide fried tofu that is smooth and soft in the mouth without losing its shape even if it is silken tofu. Furthermore, by heat-treating again after packing, the seasoning liquid 3 is well soaked into the fried tofu 1 and the taste can be improved. Furthermore, silken tofu can be made even more delicious by leaving unevenness on the surface and making it rough without removing the foam that makes silken tofu.

Next, a second embodiment of the present invention will be described. This second example uses firm tofu, and soy milk is made in the same manner as in the first example, and a conventional coagulant is added to it to solidify it.
After allowing it to stand still, scoop out the supernatant liquid and discard it, and pour the solidified material that has sunk to the bottom into a mold box with holes on all sides, lined with cotton cloth.Then, cover the mold with a lid, place a weight on it, drain the water, and let it solidify sufficiently. The cod firm tofu is taken out, exposed to water, cut into pieces of a predetermined size, fried in edible vegetable oil, and sealed and heat treated with a seasoning liquid in the same manner as in the first embodiment.

By doing this, fried tofu can be made from firm tofu.

It should be noted that the present invention is not limited to the above-mentioned examples, and for example, the seasoning liquid may be one whose main ingredients are bonito flakes, kelp, dried sardines, etc., and soy sauce, or dashi, sugar, mirin, or diluted sardines. There are various variations depending on taste, such as one made by boiling soy sauce and adding starch flour to it. Further, as fried tofu, various modifications are possible, such as silken or firm tofu mixed with flour, beaten egg, etc., and placed in edible oil, and a tube-shaped bag used as a sealed container.

[Effects of the Invention] The present invention enables mass production of fried tofu that can be easily eaten at home by storing tofu fried in edible oil in a sealed container together with a seasoning liquid.

In addition, silken tofu is heated in boiling water, then fried in cooking oil, and the tofu is soaked in a seasoning liquid, thereby producing silken tofu with a smooth texture without losing its shape, and fried tofu that is well soaked in the seasoning liquid. can.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional view, and FIG. 2 is a perspective view. 1...Fried tofu 2... Container 3... Seasoning liquid 4... Lid 1st patent applicant Taiko Foods Co., Ltd. Patent attorney Cow wood protection Figure 2

Claims (2)

[Claims] (1) Deep-fried tofu characterized by tofu fried in edible oil and stored in a sealed container together with a seasoning liquid. (2) A method for producing fried tofu, which comprises heating silken tofu in boiling water, frying it in edible oil, and immersing the tofu in a seasoning liquid.