JPS5722658A - Preparation of fried bean curd - Google Patents

Preparation of fried bean curd

Info

Publication number
JPS5722658A
JPS5722658A JP9656280A JP9656280A JPS5722658A JP S5722658 A JPS5722658 A JP S5722658A JP 9656280 A JP9656280 A JP 9656280A JP 9656280 A JP9656280 A JP 9656280A JP S5722658 A JPS5722658 A JP S5722658A
Authority
JP
Japan
Prior art keywords
bean curd
fried bean
heated
preparation
raw material
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
JP9656280A
Other languages
Japanese (ja)
Other versions
JPS6044901B2 (en
Inventor
Akira Suzuka
Masakatsu Shida
Hiroki Sata
Osatake Suzuki
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.)
Hohnen Oil Co Ltd
Original Assignee
Hohnen Oil Co Ltd
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 Hohnen Oil Co Ltd filed Critical Hohnen Oil Co Ltd
Priority to JP55096562A priority Critical patent/JPS6044901B2/en
Publication of JPS5722658A publication Critical patent/JPS5722658A/en
Publication of JPS6044901B2 publication Critical patent/JPS6044901B2/en
Expired legal-status Critical Current

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To realize the improvement in productivity of fried bean curd products, stabilization of quality, suppression of the deterioration in frying oils and the reduction in amounts of waste oils to be generated, by carrying out the frying step of a raw material in a low temperature oil in heated neutral water for preparing the fried bean curd.
CONSTITUTION: A raw material for fried bean curd prepared from soybeans or/and defatted soybeans by the conventional method is sunk in neutral water by using a wire netting or punched plate if necessary, and heated at about 105W135°C for about 1min under a pressure of about 0.5W2kg/cm2 and then heated in an edible oil at about 170W200°C.
COPYRIGHT: (C)1982,JPO&Japio
JP55096562A 1980-07-15 1980-07-15 Fried tofu manufacturing method Expired JPS6044901B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55096562A JPS6044901B2 (en) 1980-07-15 1980-07-15 Fried tofu manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55096562A JPS6044901B2 (en) 1980-07-15 1980-07-15 Fried tofu manufacturing method

Publications (2)

Publication Number Publication Date
JPS5722658A true JPS5722658A (en) 1982-02-05
JPS6044901B2 JPS6044901B2 (en) 1985-10-05

Family

ID=14168473

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55096562A Expired JPS6044901B2 (en) 1980-07-15 1980-07-15 Fried tofu manufacturing method

Country Status (1)

Country Link
JP (1) JPS6044901B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6080041U (en) * 1983-11-07 1985-06-04 トヨタ自動車株式会社 Casting sprue sleeve
JPS60143531U (en) * 1984-03-06 1985-09-24 株式会社　星高 Fryer for deep frying

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6080041U (en) * 1983-11-07 1985-06-04 トヨタ自動車株式会社 Casting sprue sleeve
JPS60143531U (en) * 1984-03-06 1985-09-24 株式会社　星高 Fryer for deep frying

Also Published As

Publication number Publication date
JPS6044901B2 (en) 1985-10-05

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