JPH078198A - Thick fried bean curd and production thereof - Google Patents

Abstract

PURPOSE:To obtain a quite new fried thick bean curd having the same appearance as those of general fried thick bean curds by a simple processes. CONSTITUTION:A method for producing a fried thick bean curd comprises cutting bean curd into a prescribed shape, cutting the cut bean curd into two cross pieces, coating or loading an ingredient on one of the cross pieces, while leaving the periphery of the cut surface, nipping the coated or loaded ingredient with both the piece and the other piece so that the side surfaces of the nipping pieces substantially coincide each other, putting a weight on the bean curd nipping the ingredient, leaving the bean curd in a refrigerator for a prescribed time, and subsequently frying the cross surface-bound bean curd with an oil heated at a prescribed temperature, thus providing the fried thick bean curd containing the ingredient therein and having the same appearance as those of general fried thick bean curds.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel fried tofu prepared by sandwiching ingredients in fried tofu prepared by deep-fried tofu cut in a relatively thick manner, and a method for producing the same.

[0002]

2. Description of the Related Art There is thick-fried tofu obtained by deep-frying tofu that has been cut relatively thick with respect to deep-fried oil. This fried tofu is
The surface is covered with fried skin and has a texture different from tofu. This fried fried tofu is widely eaten by being unglazed and eaten with spices, or boiled or baked with another food.

In addition to deep-fried and thick-fried tofu, deep-fried tofu is also used, and tofu is broken and mixed with other shredded foods such as ginnan, jellyfish, hemp nuts, burdock, and the like, and flour is used as a binder. There is a sauce (gangandoki) that you can put in a dumpling and fry in oil.

Further, there is also a method for cooking tofu such as fried tofu in which dough such as wheat flour is attached to fried tofu, fried in oil, and eaten together with soup stock. There is also a method of cooking thick-fried tofu, which is prepared by deep-fried tofu obtained by frying in oil, for example, by hollowing out the inside and filling various ingredients.

[0005]

However, the appearance and texture are different between the fried tofu, which is fried with tofu and dough, and the fried tofu dough, which is fried with oil. It is clear that they are quite different.

[0006] Further, the tofu before fried is cooked,
If the tofu dough has a fried skin on the surface of this fried dough, it is not generally used except for the above-mentioned hail that breaks and mixes the tofu. It is a completely different food from sautéed tofu.

[0007] In order to obtain a thick-fried tofu-like appearance, the ingredients are packed inside the tofu without breaking it, specially devised at the cut portion, the cut portion is well bound, and fried. Although it must be done, when a binder such as wheat flour is intervened, the dough like tofu-like tofu does not become fried skin, but has become like tofu-fried tofu.

[0008] The present invention aims to obtain a completely new fried tofu which has the appearance of general fried tofu and has ingredients inside, and when it is obtained, a manufacturing method having a simple process is obtained. The purpose is to

[0009]

In the fried tofu according to the present invention, a layer of ingredients is formed in the fried tofu obtained by frying the tofu with oil.

Further, in the method for producing deep-fried tofu according to the present invention, the tofu cut into a predetermined shape is traversed into two pieces, and a cross section of one of the crossed tofu is cut. Put the ingredient on the tofu sandwiched with the other piece of the tofu crossed so that the other side of the tofu is almost aligned with each other, and put the ingredient on the sandwiched tofu. Then, the tofu whose transverse cross section is bound is left to stand in a cold room for a predetermined time and then fried with oil at a predetermined temperature.

Further, specifically, the width of the peripheral edge where the above-mentioned tool is left is 1
It is disclosed that the size of the tofu is not less than cm, and that the tofu sandwiched with the ingredients is left to stand in a refrigerating room at 6 ± 2 ° C. overnight.

[0012]

In the present invention, since a layer of ingredients is formed inside the deep-fried tofu obtained by frying the tofu with oil, a completely new thick-fried tofu is obtained.

As concrete ingredients, various things can be taken, for example, one or a combination of two or more of kneaded plum, seasoned ground meat, miso, thin slices of asparagus, large leaves, etc. Can be used.

In the present invention, the tofu cut into a predetermined shape is crossed into two pieces, and one piece of the cut tofu is coated or laid flat, leaving the peripheral edge of the cross section. , The other piece of the tofu that has been traversed is placed so that the sides of the tofu are substantially aligned with each other, and the ingredient is placed on the sandwiched tofu and left in the cold room for a predetermined time, and then left. Since it is a method of frying tofu with a cross section bound with oil at a predetermined temperature, it has the appearance of the above-mentioned general fried tofu and has a completely new fried tofu with ingredients inside Can be obtained at

That is, in order to form the ingredient layer inside the fried tofu, the ingredient is sandwiched by sandwiching the ingredient in two pieces across the tofu, and the two pieces are bound together. When binding, tofu is preferably weighted,
This requires a step of leaving it in the cold room for a predetermined time.

By this step of leaving the tofu in the cold room for a predetermined period of time, water is removed from the tofu, and the two upper and lower tofu pieces that are stacked are bound to each other. For example, with tofu left in a refrigerator at 6 ° C overnight, the weight of 250 g is 22
It is 0 g, which means that 30 g of water has been discharged.

In order for the upper and lower two tofu pieces to be bound together, the ingredient must be located in the center of the piece and the peripheral portion of the tofu pieces should be exposed in cross section. Preferably, when the width of the peripheral edge for leaving the ingredients is 1 cm or more, the two tofu fragments, which are stacked one above the other, are well bound when left standing overnight in a refrigerator at 6 ° C.

If the temperature of the cold room where the tofu sandwiched between the ingredients is left is too high, the tofu will rot, and if it is too low, the water content inside the tofu will freeze and destroy the tofu tissue, resulting in two tofus. Preferably 6 ±, as the fragments cannot bind to each other
It is carried out in a refrigerating room at 2 ° C, and is left to stand for almost overnight, so that it binds well.

The tofu bound by being left to stand is fried in oil at 180 to 200 ° C. in the same manner as in the conventional method. Due to the high temperature during frying and the skin formed during frying, a stronger bond is obtained, and the finished deep-fried tofu fuses its tissues so that the cross section becomes unclear.

The tofu used in the deep-fried tofu of the present invention can be made of either cotton tofu or silk tofu, but silk tofu can bind better than cotton tofu. .

[0021]

EXAMPLE FIG. 1 is a sectional view showing the structure of the thick fried tofu of the present invention. As shown in the figure, the deep-fried tofu (1) of the present invention is
There is a tofu dough (3) covered with a fried skin (2) on the surface, and it has the appearance of general fried tofu. The inside has a layer of the ingredient (4) in a direction orthogonal to the thickness direction.

As the ingredient (4) to be put inside, various things can be taken, but for example, paste plum, seasoned ground meat, miso, thin slices of asparagus, large leaves and the like can be used. For example, in the case of knead plum and miso, the tofu dough is gradually impregnated with the pigment in the ingredients, and a good cut is formed around the ingredient (4) where the pigment gradually becomes thinner.

FIG. 2 is a process chart showing the process for producing the deep-fried tofu of the present invention. As shown in the figure, 1 tofu (75mm x
75mm x 75mm) is cut in half and the shape of thick fried tofu (75mm
mm × 75 mm × 37.5 mm).

This tofu (75 mm × 75 mm × 37.5 mm) was cut in half in the direction orthogonal to the thickness direction to obtain two tofu pieces (75 mm × 75 mm × about 18.75 mm). On the cross section of one of the tofu pieces, kneaded plum was applied evenly to a thickness of about 5 mm as an ingredient. In addition, the peripheral edge of the cross section was coated so that the width of 1 cm or more remained.
The other tofu pieces were placed on top of the ingredients, and the ingredients were placed so as to sandwich the ingredients. The tofu weight at this time was 250 g.

The tofu sandwiched between the ingredients was wrapped in a clean cloth. The tofu prepared in the same manner was arranged in 3 rows and 5 columns, and a stainless plate (38 cm x 24 cm) weighing 560 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 water content is reduced to about 220 g.
The thickness was reduced by about 6 mm (3 mm x 2). Also, the tofu fragments of each other were bound to each other as long as they were carefully held. This tofu was fried in a fryer at 180 ° C. (about 10 to 15 minutes). When frying, the binding of the tofu fragments did not dissolve until the end.

The deep-fried tofu that was fried was well bound, and was bound so that it would not separate even if it had one of the pieces. Looking at the contact section, the fragments were so bound that they were almost invisible.

The fried tofu obtained as described above was subjected to a tasting test 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 plums, B indicates that there is miso, and C indicates that there is no ingredient (simple fried tofu) ◎ is very good, ○ is good, and Δ is an evaluation.

[0029]

[Table 1]

[0030]

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

In the present invention, the tofu cut into a predetermined shape is traversed into two pieces, and one piece of the crossed tofu is coated or laid flat, leaving the peripheral edge of the cross section. , The other piece of the tofu that has been traversed is placed so that the sides of the tofu are substantially aligned with each other, and the ingredient is placed on the sandwiched tofu and left in the cold room for a predetermined time, and then left. Since it is a method of frying tofu with a cross section bound with oil at a predetermined temperature, it has the appearance of the above-mentioned general fried tofu and has a completely new fried tofu with ingredients inside It has the effect that can be obtained in.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing the structure of fried tofu of the present invention.

FIG. 2 is a process drawing showing a process of producing fried tofu of the present invention.

[Explanation of symbols]

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

Claims (4)

[Claims] 1. A deep-fried tofu characterized in that a layer of ingredients is formed inside the deep-fried tofu obtained by frying the tofu with oil. 2. The tofu is cut into a predetermined shape and cut into two pieces, which are cut into two pieces, and one piece of the cut tofu is coated or laid flat, leaving the peripheral edge of the cross section, The other piece of tofu that has been traversed is placed so that the sides of the tofu are almost aligned with each other, and the ingredient is placed on the sandwiched tofu. A method for producing thick fried tofu, characterized in that the tofu having a cross-section bound to it is fried with oil at a predetermined temperature. 3. The method for producing thick fried tofu according to claim 2, wherein the width of the peripheral edge where the ingredient is left is 1 cm or more. 4. The tofu sandwiched between the ingredients is left to stand for 6 ± 2
The method for producing thick fried tofu according to claim 2, wherein the method is performed overnight in a refrigerating room at ℃.