JPS5642571A - Preparation of croquette consisting of bean-curd refuse essentially - Google Patents

Preparation of croquette consisting of bean-curd refuse essentially

Info

Publication number
JPS5642571A
JPS5642571A JP11747879A JP11747879A JPS5642571A JP S5642571 A JPS5642571 A JP S5642571A JP 11747879 A JP11747879 A JP 11747879A JP 11747879 A JP11747879 A JP 11747879A JP S5642571 A JPS5642571 A JP S5642571A
Authority
JP
Japan
Prior art keywords
bean
curd refuse
croquette
frozen
kneaded
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
Application number
JP11747879A
Other languages
Japanese (ja)
Other versions
JPS5710715B2 (en
Inventor
Goro Kosaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP11747879A priority Critical patent/JPS5642571A/en
Publication of JPS5642571A publication Critical patent/JPS5642571A/en
Publication of JPS5710715B2 publication Critical patent/JPS5710715B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To utilize a bean-curd refuse effectively and obtain a nutritious food, by using a bean-curd refuse as a raw material for a croquette.
CONSTITUTION: A white sauce consisting of cow's milk and wheat flour is mixed with a bean-curd refuse and kneaded. The kneaded material as a main material is then mixed with meat, a shrimp, fish meat and vegetables, and molded into a given shape in a mold. The molded material is frozen to prevent the liquid content in the bean-curd refuse and white sauce from replacing and contain the unique tastes of both the materials. The frozen material is then allowed to stand as ordinary temperature to reconstitute the freezing a little and soften the surface thereof. The material is wrapped with a coating material consisting of wheat flour or further wrapped with an adhesive coating material, e.g. a hen's egg, and covered with a bread crumb on the surface thereof and fried in oil.
COPYRIGHT: (C)1981,JPO&Japio
JP11747879A 1979-09-13 1979-09-13 Preparation of croquette consisting of bean-curd refuse essentially Granted JPS5642571A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11747879A JPS5642571A (en) 1979-09-13 1979-09-13 Preparation of croquette consisting of bean-curd refuse essentially

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11747879A JPS5642571A (en) 1979-09-13 1979-09-13 Preparation of croquette consisting of bean-curd refuse essentially

Publications (2)

Publication Number Publication Date
JPS5642571A true JPS5642571A (en) 1981-04-20
JPS5710715B2 JPS5710715B2 (en) 1982-02-27

Family

ID=14712684

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11747879A Granted JPS5642571A (en) 1979-09-13 1979-09-13 Preparation of croquette consisting of bean-curd refuse essentially

Country Status (1)

Country Link
JP (1) JPS5642571A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62186771A (en) * 1986-02-10 1987-08-15 Masuhiro Akiyama Preparation of raw material for croquette
JPS63178485U (en) * 1987-05-12 1988-11-18
FR2709925A1 (en) * 1993-09-13 1995-03-24 Beijing Harmony Food Eng Shrimps golden butter, butter base and process for their preparation.
FR2710246A1 (en) * 1993-09-20 1995-03-31 Oliver Michel Culinary preparation comprising at least two subsets and method of obtaining by separate cooking of the two subsets.
JPH07298859A (en) * 1994-05-02 1995-11-14 Kentarou Miyazono Frozen fried food obtained by coating bean-curd refuse with bread crumb

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51104050A (en) * 1975-03-10 1976-09-14 Kazuko Mya
JPS51112535A (en) * 1975-03-27 1976-10-05 Tamotsu Sakurai Process for preparing croquette
JPS527452A (en) * 1975-07-07 1977-01-20 Hifumi Giyousei Method of producing food from beanncurd refuse and defatted soybean and soy sauce cake

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51104050A (en) * 1975-03-10 1976-09-14 Kazuko Mya
JPS51112535A (en) * 1975-03-27 1976-10-05 Tamotsu Sakurai Process for preparing croquette
JPS527452A (en) * 1975-07-07 1977-01-20 Hifumi Giyousei Method of producing food from beanncurd refuse and defatted soybean and soy sauce cake

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62186771A (en) * 1986-02-10 1987-08-15 Masuhiro Akiyama Preparation of raw material for croquette
JPS63178485U (en) * 1987-05-12 1988-11-18
FR2709925A1 (en) * 1993-09-13 1995-03-24 Beijing Harmony Food Eng Shrimps golden butter, butter base and process for their preparation.
FR2710246A1 (en) * 1993-09-20 1995-03-31 Oliver Michel Culinary preparation comprising at least two subsets and method of obtaining by separate cooking of the two subsets.
EP0648431A1 (en) * 1993-09-20 1995-04-19 Michel Oliver Culinary preparation comprising at least two parts: a main part and a coated sauce portion
JPH07298859A (en) * 1994-05-02 1995-11-14 Kentarou Miyazono Frozen fried food obtained by coating bean-curd refuse with bread crumb

Also Published As

Publication number Publication date
JPS5710715B2 (en) 1982-02-27

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