JPS56140868A - Preparation of fried bean curd - Google Patents
Preparation of fried bean curdInfo
- Publication number
- JPS56140868A JPS56140868A JP16580680A JP16580680A JPS56140868A JP S56140868 A JPS56140868 A JP S56140868A JP 16580680 A JP16580680 A JP 16580680A JP 16580680 A JP16580680 A JP 16580680A JP S56140868 A JPS56140868 A JP S56140868A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- water
- oil
- soybeans
- 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
- 235000013527 bean curd Nutrition 0.000 title abstract 8
- 244000068988 Glycine max Species 0.000 abstract 6
- 235000010469 Glycine max Nutrition 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 5
- 239000002253 acid Substances 0.000 abstract 3
- 108010073771 Soybean Proteins Proteins 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 235000019710 soybean protein Nutrition 0.000 abstract 2
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey 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
- 239000006227 byproduct Substances 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 238000006386 neutralization reaction Methods 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16580680A JPS56140868A (en) | 1980-11-27 | 1980-11-27 | Preparation of fried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16580680A JPS56140868A (en) | 1980-11-27 | 1980-11-27 | Preparation of fried bean curd |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54113282 Division |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56140868A true JPS56140868A (en) | 1981-11-04 |
| JPS6158147B2 JPS6158147B2 (enrdf_load_stackoverflow) | 1986-12-10 |
Family
ID=15819341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16580680A Granted JPS56140868A (en) | 1980-11-27 | 1980-11-27 | Preparation of fried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56140868A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62272950A (ja) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | だし揚の製造法 |
| WO2003026442A1 (fr) * | 2001-09-26 | 2003-04-03 | Asahi Food Processing Co., Ltd. | Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments |
| JP2014187902A (ja) * | 2013-03-26 | 2014-10-06 | Fuji Oil Co Ltd | 油揚げの安定的な製造方法 |
-
1980
- 1980-11-27 JP JP16580680A patent/JPS56140868A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62272950A (ja) * | 1986-05-20 | 1987-11-27 | Fuji Oil Co Ltd | だし揚の製造法 |
| WO2003026442A1 (fr) * | 2001-09-26 | 2003-04-03 | Asahi Food Processing Co., Ltd. | Emulsion de tofu utilisee en tant que base alimentaire, procede de production de cette emulsion, aliment traite utilisant cette emulsion de tofou et procede de production de ces aliments |
| JP2014187902A (ja) * | 2013-03-26 | 2014-10-06 | Fuji Oil Co Ltd | 油揚げの安定的な製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6158147B2 (enrdf_load_stackoverflow) | 1986-12-10 |
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