JPH06169718A - Preparation of silk-strained thick bean curd for frying - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of a silk-strained thick bean curd for frying to facilitate the dehydration pressing of the bean curd. CONSTITUTION:A silk-strained bean curd 26 is coagulated in a soya milk coagulation box 30 composed of a frame 10 and a detachable bottom plate 16. The soya milk coagulation box containing the silk-strained bean curd is immersed in water, the bottom plate is supported from under to separate the frame from the silk-strained bean curd placed on the bottom plate, the silk-strained bean curd placed on the bottom plate is transferred to a mold box 32 placed in the same water tank and having a cloth 34 laid in the box to enable the dehydration of the curd and the mold box containing the bean curd is taken out of the water and the curd is dehydrated with a dehydration press. Since the silk-strained bean curd is taken out of the frame in a state coagulated on the bottom plate in water and transferred to the mold box placed in the same water tank and having a cloth 34 laid in the box to enable the dehydration of the curd, the silk-strained bean curd can easily be transferred to the mold box without causing the collapse and deformation. A moderately dehydrated silk-strained thick bean curd capable of immediately frying in an oil can be obtained by taking the mold box out of water and dehydrating the curd with a dehydration press.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing deep-fried silken dough for frying silken tofu with oil.

[0002]

2. Description of the Related Art Silky tofu is named because its appearance and texture are smoother than cotton tofu and its cross section is fine and beautiful like egg tofu. Silken tofu is a tofu obtained by solidifying soymilk in a gel form, which is obtained by injecting soymilk into a coagulation box without a dehydration hole and solidifying the water in the soymilk with a coagulant without dehydrating it.

As described above, since the silken tofu hardens the soymilk into a gel so that the whole soybean milk is brought into contact with the agar as it is, it is necessary to make the soymilk itself to be considerably thick and to mix it quickly with intense stirring. Therefore, the conventional method for producing silken tofu has been such that a deep coagulation box is used, soy milk is injected into the coagulation box from a high position, and at the same time, a coagulant dissolved in water (calcium sulfate) is injected.

[0004]

On the other hand, the thick fried tofu is obtained by cutting the tofu to a thickness of 2 to 3 cm and fried with oil. The conventional silken tofu in which soymilk is solidified in a relatively deep solidification box is used. The conventional method for producing silken tofu, which produces silken tofu by the method for producing silken tofu and produces deep-fried tofu from the silken tofu, has the following problems.

In order to coagulate soy milk in a relatively deep coagulation box,
In order to make deep-fried chicken, silken tofu must be taken out from the coagulation box in water and cut into a predetermined thickness. Also,
Since the cut silken tofu contains a large amount of water, it cannot be fried as it is. Therefore, at least the surface water must be removed, but since silken tofu is soft, it cannot be dehydrated and pressed.
It is necessary to place them on a cloth-lined board and leave them for a long time until they are naturally dehydrated.

As described above, the conventional method for producing deep-fried dough for silken tofu requires labor and time,
The present invention was invented in order to solve the above-mentioned problems of conventional deep-fried dough for silken tofu, and for dewatering press without destroying or deforming silken tofu from a soymilk coagulation box. An object of the present invention is to provide a method for producing a deep-fried silken dough that can be transferred to a mold box and then subjected to dewatering press.

[0007]

[Means for Solving the Problems] How the present inventors can transfer silky tofu from a soymilk coagulation box to a mold box for a dewatering press without destroying or deforming the silken tofu, We have earnestly studied. As a result, I got the idea that it is extremely advantageous to use buoyancy in water. Then, as a result of further research, the present invention was completed by conceiving the use of a soymilk coagulation box including a frame and a removable bottom plate.

[0008] The method for producing the deep-fried silken dough of the present invention comprises:
A step of coagulating silken tofu using a soymilk coagulation box consisting of a frame and a removable bottom plate, and submerging the soymilk coagulation box containing the silken tofu into water, supporting the bottom plate from below and supporting the silken tofu on the bottom plate And a step of separating the frame body, a step of laying a cloth prepared with silken tofu placed on the bottom plate in the same water and transferring it to a mold box that can be dehydrated, and a step of removing the mold box from water and performing a dehydration press, The main point is to consist of.

[0009]

By the process of coagulating silken tofu using a soymilk coagulation box consisting of a frame and a removable bottom plate, the silken tofu is coagulated in the soymilk coagulation box consisting of the frame and the removable bottom plate. By the step of submerging the soymilk coagulation box containing the silken tofu into water and supporting the bottom plate from below and separating the silken tofu and the frame body placed on the bottom plate, the silken tofu is placed on the bottom plate in water and remains in a solidified state It is taken out from the frame.

By the process of placing the silken tofu on the bottom plate in the same water and laying a permeable material such as cloth or felt on it and transferring it to a mold box that can be dehydrated, the silken tofu is broken in water by utilizing buoyancy. It can be easily transferred to the mold box without being deformed. By the process of taking out the mold box from the water and dewatering and pressing, a dough for moderate deep frying which is appropriately dehydrated and can be immediately fried is completed.

[0011]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a sectional view of a soy milk coagulation box, FIG. 2 is a sectional view for explaining transfer of tofu in a water tank, and FIG. 3 is a sectional view of a state in which the tofu is dehydrated and pressed.

The frame 10 of the soy milk coagulation box 30 is composed of four side plates 1.
The two ends of 2 are joined to each other, and the frame 1
On the inner surface of the lower end of 0, a bottom plate receiver 14 is projected. The bottom plate 16 is a plate-like elastic body having a size that fits exactly in the inner direction of the frame body 10. To use the soybean milk coagulation box, first insert the bottom plate 16 into the frame body 10, and the bottom plate 16 is a frame. Fit it until it contacts the bottom plate receiver 14 at the bottom of the body. In this state, soy milk is injected into the soy milk coagulation box 30.

When the soymilk solidifies, the soymilk solidification box is submerged in a water tank 22 as shown in FIG.
To support the bottom plate 16 from below. After a while,
When the frame body 10 is pushed down, the silken tofu 26 becomes the bottom plate 16
It is left on the table 24 in a state of being mounted on. In the same water tank 22, a mold box 32 with holes is laid with cloth 34, and if the tofu 26 on the bottom plate 16 is transferred to this mold box 32, buoyancy acts in water. Therefore, without destroying or deforming silken tofu, silken tofu 26
Can be transferred to the mold box 32.

When the silken tofu 26 is transferred to the mold box 32, the mold box 32 containing the silken tofu 26 is taken out from the water tank 22, and is covered with a cloth 34 from above as shown in FIG. Depress 36 from above and perform dewatering press. The appropriately dehydrated silken tofu 26 is cut into a predetermined thickness and used as a dough for thickened silken tofu.

[0015]

As described above in detail, the method for producing the deep-fried silken dough of the present invention solidifies the silken tofu using a soymilk coagulation box consisting of a frame and a removable bottom plate, and contains the silken tofu. Soy milk coagulation box is submerged in water and the bottom plate is supported from below to separate the silken tofu and the frame on the bottom plate, and the silken tofu on the bottom plate is placed in the same water It is characterized in that it comprises a step of removing the mold box from water and dehydrating and pressing, wherein the silken tofu is taken out from the frame body in a state of being put on the bottom plate in water and being solidified, Since the cloth prepared in the same water is laid and transferred to a mold box that can be dehydrated, the silken tofu can be easily transferred to the mold box without being broken or deformed. Then, the mold box is taken out from the water and dehydrated and pressed, thereby completing the cloth for deep-frying with silk, which is appropriately dehydrated and can be immediately fried.

[Brief description of drawings]

FIG. 1 is a sectional view of a soymilk coagulation box used in an example of the present invention.

FIG. 2 is a sectional view illustrating transfer of tofu in a water tank.

FIG. 3 is a cross-sectional view showing a state in which tofu is being dehydrated and pressed.

[Explanation of symbols]

 10 Frame 12 Side Plate 14 Bottom Plate Receiver 16 Bottom Plate 22 Water Tank 24 Units 26 Tofu 30 Soy Milk Coagulation Box 32 Type Box 34 Cloth 36 Lid

Claims (1)

[Claims] 1. A step of coagulating silken tofu with a soymilk coagulation box comprising a frame and a removable bottom plate, and submerging the soymilk coagulation box containing the silken tofu into water to support the bottom plate from the bottom. The step of separating the silken tofu from the frame and the frame, and the step of placing the silken tofu on the bottom plate in the same water and transferring it to a dehydratable mold box, and removing the mold box from the water A method for producing thick fried dough, comprising the steps of dehydration pressing.