JPS61173759A - 豆腐カ−ドの製造法 - Google Patents
豆腐カ−ドの製造法Info
- Publication number
- JPS61173759A JPS61173759A JP60222392A JP22239285A JPS61173759A JP S61173759 A JPS61173759 A JP S61173759A JP 60222392 A JP60222392 A JP 60222392A JP 22239285 A JP22239285 A JP 22239285A JP S61173759 A JPS61173759 A JP S61173759A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- soybean
- curd
- protein
- isolated
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60222392A JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60222392A JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16306878A Division JPS5592665A (en) | 1978-12-29 | 1978-12-29 | Preparation of tofu curd and its material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61173759A true JPS61173759A (ja) | 1986-08-05 |
| JPS6242587B2 JPS6242587B2 (enrdf_load_stackoverflow) | 1987-09-09 |
Family
ID=16781646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60222392A Granted JPS61173759A (ja) | 1985-10-04 | 1985-10-04 | 豆腐カ−ドの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61173759A (enrdf_load_stackoverflow) |
-
1985
- 1985-10-04 JP JP60222392A patent/JPS61173759A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6242587B2 (enrdf_load_stackoverflow) | 1987-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS60176548A (ja) | 繊維状の食用蛋白質複合体及びその製造方法 | |
| US3594192A (en) | Process for making soy protein more heat coagulable in combination with egg white and compositions containing same | |
| JPH0461616B2 (enrdf_load_stackoverflow) | ||
| JPH0446098B2 (enrdf_load_stackoverflow) | ||
| WO2022255379A1 (ja) | 肉様タンパク組成物およびその製造方法ならびにそれを含む肉様食品、添加剤、組成物の使用 | |
| US20060062894A1 (en) | 7S/2S-rich soy protein globulin fraction composition and process for making same | |
| US4298628A (en) | Method for manufacturing fried tofu products | |
| JPS59146555A (ja) | 豆乳を原料とする乳化組成物の製造方法 | |
| JPS63245648A (ja) | 大豆食品素材の製法 | |
| JP2008154473A (ja) | 全粒粉を用いた油揚げの製造方法 | |
| JPS61173759A (ja) | 豆腐カ−ドの製造法 | |
| US3100709A (en) | Process for improving particles of protein containing vegetable products and products thereof | |
| JPS6143024B2 (enrdf_load_stackoverflow) | ||
| KR100802428B1 (ko) | 다시마를 이용한 두부 및 그 제조방법 | |
| JP2001120231A (ja) | 新規な練製品の製造法 | |
| JP4372190B2 (ja) | コロッケ及びその製造方法 | |
| JPS6137075A (ja) | 大豆を利用した基礎食品の製造方法 | |
| KR102515948B1 (ko) | 해산물이 함유된 두부 및 이의 제조방법 | |
| JP2008048614A (ja) | 挽き肉の製造方法および肉そぼろの製造方法 | |
| JPS62111640A (ja) | スナツク食品の製法 | |
| JP2705577B2 (ja) | 豆腐様水産練製品の製法 | |
| JPS61166375A (ja) | 豆腐類の製造法 | |
| EP4489583A1 (en) | Instant texturized meat alternative | |
| JPH03160966A (ja) | にんにく入り豆腐 | |
| JPS6356789B2 (enrdf_load_stackoverflow) |