JPS5692753A - Seasoning of food having expanded tissue, such as fried bean curd - Google Patents

Seasoning of food having expanded tissue, such as fried bean curd

Info

Publication number
JPS5692753A
JPS5692753A JP16937079A JP16937079A JPS5692753A JP S5692753 A JPS5692753 A JP S5692753A JP 16937079 A JP16937079 A JP 16937079A JP 16937079 A JP16937079 A JP 16937079A JP S5692753 A JPS5692753 A JP S5692753A
Authority
JP
Japan
Prior art keywords
food
fried
bean curd
expanded tissue
surface temperature
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
JP16937079A
Other languages
Japanese (ja)
Other versions
JPH0146104B2 (en
Inventor
Eishin Araki
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.)
SANKAI KK
Original Assignee
SANKAI KK
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 SANKAI KK filed Critical SANKAI KK
Priority to JP16937079A priority Critical patent/JPS5692753A/en
Publication of JPS5692753A publication Critical patent/JPS5692753A/en
Publication of JPH0146104B2 publication Critical patent/JPH0146104B2/ja
Granted legal-status Critical Current

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare a food having expanded tissue and uniform taste, and suitable for a long-term storage, e.g. fried and seasoned bean curd, in a short time, by dipping a just-fried hot food in a seasoning liquid of a temperature lower than the surface temperature of the hot food, followed by the removal of the liquid and the drying of the food.
CONSTITUTION: A food having expanded tissue and fried in oil, e.g. fried bean curd, "ganmodoki" (fried bean curd mixed with vegetables and seaweeds), "sarasa- tofu", etc. are dipped in a seasoning liquid having a temperature lower than the surface temperature of the fried food, for a short time, immediately after frying and while it is still hot, pref. while the surface temperature is ≥60°C. The excess seasoning liquid attached to the food is removed by compression or centrifugal squeezing machine, and dried in a circulation drier, a microwave vacuum drier, etc. to obtain seasoned fried bean curd containing 8W20% of water.
COPYRIGHT: (C)1981,JPO&Japio
JP16937079A 1979-12-27 1979-12-27 Seasoning of food having expanded tissue, such as fried bean curd Granted JPS5692753A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16937079A JPS5692753A (en) 1979-12-27 1979-12-27 Seasoning of food having expanded tissue, such as fried bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16937079A JPS5692753A (en) 1979-12-27 1979-12-27 Seasoning of food having expanded tissue, such as fried bean curd

Publications (2)

Publication Number Publication Date
JPS5692753A true JPS5692753A (en) 1981-07-27
JPH0146104B2 JPH0146104B2 (en) 1989-10-05

Family

ID=15885321

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16937079A Granted JPS5692753A (en) 1979-12-27 1979-12-27 Seasoning of food having expanded tissue, such as fried bean curd

Country Status (1)

Country Link
JP (1) JPS5692753A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6143970A (en) * 1984-08-06 1986-03-03 House Food Ind Co Ltd Production of instant noodle
WO2002100191A1 (en) * 2001-06-06 2002-12-19 Fuji Oil Company,Limited Method of manufacturing dry seasoned deep fried-tofu
KR100385461B1 (en) * 2000-09-19 2003-05-27 경상남도 The making of seasoned dry bean curds
JP2007252363A (en) * 2006-02-21 2007-10-04 Nissin Food Prod Co Ltd Fried bean curd and method for producing the same

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52145546A (en) * 1976-05-27 1977-12-03 Nisshin Oil Mills Ltd Production of and apparatus for fried soy bean curd for instant food
JPS5426349A (en) * 1977-07-26 1979-02-27 Toyo Suisan Kaisha Seasoning and drying of fried bean curd
JPS5444059A (en) * 1977-09-13 1979-04-07 Nissin Food Products Ltd Production of dry fried bean curd

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52145546A (en) * 1976-05-27 1977-12-03 Nisshin Oil Mills Ltd Production of and apparatus for fried soy bean curd for instant food
JPS5426349A (en) * 1977-07-26 1979-02-27 Toyo Suisan Kaisha Seasoning and drying of fried bean curd
JPS5444059A (en) * 1977-09-13 1979-04-07 Nissin Food Products Ltd Production of dry fried bean curd

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6143970A (en) * 1984-08-06 1986-03-03 House Food Ind Co Ltd Production of instant noodle
JPH0351388B2 (en) * 1984-08-06 1991-08-06 House Food Industrial Co
KR100385461B1 (en) * 2000-09-19 2003-05-27 경상남도 The making of seasoned dry bean curds
WO2002100191A1 (en) * 2001-06-06 2002-12-19 Fuji Oil Company,Limited Method of manufacturing dry seasoned deep fried-tofu
JP2007252363A (en) * 2006-02-21 2007-10-04 Nissin Food Prod Co Ltd Fried bean curd and method for producing the same
JP4558691B2 (en) * 2006-02-21 2010-10-06 日清食品ホールディングス株式会社 Deep-fried oil and method for producing the same

Also Published As

Publication number Publication date
JPH0146104B2 (en) 1989-10-05

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