JPS56117776A - Preparation of fried vegetable protein - Google Patents
Preparation of fried vegetable proteinInfo
- Publication number
- JPS56117776A JPS56117776A JP2205180A JP2205180A JPS56117776A JP S56117776 A JPS56117776 A JP S56117776A JP 2205180 A JP2205180 A JP 2205180A JP 2205180 A JP2205180 A JP 2205180A JP S56117776 A JPS56117776 A JP S56117776A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable protein
- protein
- content
- solid
- fried
- 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.)
- Granted
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract 6
- 235000019750 Crude protein Nutrition 0.000 abstract 3
- 235000013527 bean curd Nutrition 0.000 abstract 3
- 239000007787 solid Substances 0.000 abstract 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 abstract 1
- 150000001342 alkaline earth metals Chemical class 0.000 abstract 1
- 230000003113 alkalizing effect Effects 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000011343 solid material Substances 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205180A JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205180A JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56117776A true JPS56117776A (en) | 1981-09-16 |
| JPS6152659B2 JPS6152659B2 (enrdf_load_stackoverflow) | 1986-11-14 |
Family
ID=12072114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2205180A Granted JPS56117776A (en) | 1980-02-23 | 1980-02-23 | Preparation of fried vegetable protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56117776A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59196060A (ja) * | 1983-04-20 | 1984-11-07 | Asahimatsu Shokuhin Kk | 保存性のよいグラニユラ−豆腐およびその製造法 |
| JPS62272950A (ja) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | だし揚の製造法 |
| JP2011135785A (ja) * | 2009-12-25 | 2011-07-14 | Nisshin Oillio Group Ltd | 大豆加工食品の製造方法 |
-
1980
- 1980-02-23 JP JP2205180A patent/JPS56117776A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59196060A (ja) * | 1983-04-20 | 1984-11-07 | Asahimatsu Shokuhin Kk | 保存性のよいグラニユラ−豆腐およびその製造法 |
| JPS62272950A (ja) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | だし揚の製造法 |
| JP2011135785A (ja) * | 2009-12-25 | 2011-07-14 | Nisshin Oillio Group Ltd | 大豆加工食品の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6152659B2 (enrdf_load_stackoverflow) | 1986-11-14 |
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