JPS6137080A - Method for seasoning fried bean curd - Google Patents

Abstract

PURPOSE:To eliminate fluctuation in seasoning, by placing pieces of fried bean curd orderly on top of each other in a frame, placing the frame in a cooker filled with hot water, reducing the pressure in the cookder, removing oil, discharging hot water, removing moisture in a vacuum, and seasoning the bean curd. CONSTITUTION:About 5-7 pieces of bean curd (P) are placed on top of each other is a frame 2, and the frame 2 is piled to a height for easy operation and contained in a cooker 1 filled with hot water, and the pressure in the cooker 1 is reduced by a vacuum pump 15 for about 10min. The cooker 1 is heated during the time to prevent the temperature drop, and oil in the bean curd (P) is pushed to the outside. Hot water containing the oil is discharged from the cooker 1, and the interior of the cooker 1 is evacuated to remove moisture in the bean curd (P). A heated seasoning is then put into the cooker 1 to season the bean curd (P) by heating for about 40min.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for seasoning fried tofu for Inari sushi.

``Conventional technology'' To make Inari sushi, you must first season the fried tofu, but now Inari sushi is being made at home, and at that time, this seasoning is also made with Ieban. There is.

However, with the development of the restaurant business, this seasoning has come to be done in large quantities at tofu factories to provide convenience to each customer.

If you don't have a lot of seasoning, you can stir the fried tofu in a pot with a ladle to let the flavor seep out.

``The invention is at a point where it is still trying to solve the problem.'' However, with this method, the fried tofu becomes wrinkled or bent and deformed, making it necessary to expand it afterwards. If you do this process of expanding the tofu after it has cooled down, the tofu will already have a shape and cannot be expanded. On the other hand, if this work is done while it is still hot, the skin is likely to crack and defective products will be produced, and the work will be difficult due to the heat. Furthermore, as the number of reeds being manufactured increases, quality stability becomes a problem.

The seasoning of fried tofu is affected by the thick oil that is attached to it, and it is not possible to season it easily with VC.

This method requires a certain amount of oil to be removed compared to deep-frying.

To remove the oil from fried tofu, put it in hot water and boil it to dry.However, after that, squeeze out the water in the fried tofu and season it. is the number of hearts.

However, with this method, the degree of oil removal varies, and the moisture content of each part of the fried tofu differs during the shredding process. Therefore, the flavor will also be uneven.

"An Unsuccessful Means to Solve the Problem" The method of the present invention aims to solve this problem and provide a product with a uniform flavor.

In the present invention, about 5 to 7 pieces of fried tofu are stacked one above the other and arranged in a frame. The frames are then stacked at a height that is easy to work with. -1 A pot with boiling water in it, and a frame with the above-mentioned fried tofu arranged in an orderly manner? Biting.

Next, close the lid of the pot and reduce the pressure inside the pot for about 10 minutes using a vacuum pump. This will cause the water seeping into the deep-fried tofu to boil, and the oil in the deep-fried tofu will be pushed out.

) This allows you to reliably remove the oil from the tofu fryer in a short time. If the temperature of the kettle drops due to the reduced pressure by the Shinki vacuum pump, the oil will drain that much harder, so to avoid this drop in kettle temperature, the kettle is heated from the outside.

In this case, the hot water in the pot is directly heated with steam, etc.
If you boil it too much, the fried tofu that is lined up in the frame will dance around, causing it to wrinkle or bend, which will require work to expand it later.

In order to prevent this, the pot is constructed into a double pot, and this heating is performed from outside the pot.

Next, the operation of the vacuum pump is stopped and the oil-containing hot water is discharged from the pot.

Up to this point, the tofu still contains a lot of water, so the vacuum pump is turned on again to vacuum the inside of the pot and remove that water.

The heated seasoning liquid is then placed in the pot and seasoned by heating to about 40 degrees nominal.

Once this seasoning is complete, drain the seasoning liquid from the pot and remove the frame from the pot, but after draining the seasoning liquid, make sure to reduce the pressure inside the pot again to remove any excess seasoning liquid remaining inside the fried tofu. Even better.

``Example'' Next, based on the apparatus for carrying out the method of the invention described in the drawings, f'L will be explained in more detail.

(1) is a pot, and (2) v- is a frame in which about 5 to 7 pieces of fried tofu (CP) are stacked and arranged in a tub to accommodate a large number of fried tofu (CP).

The pot (1) VC forms a double outer 4t (1') and this two l
A water pipe (3) is attached to the outer pot (11) via an on-off valve (4) and a check valve (5). Water pipe (3) VC (d Branch water pipe (6), this water branch w (6) passes through an on-off valve (7), passes through a plate heat exchanger (8),
It is opened into the pot (1) via the on-off valve (9).

(lO) is a steamless pipe, and this steam w(10) rri valve (1
1) Double outer pot (11) of pot (1) via check valve (12)
).

The steam pipe (lO) VC branches the steam branch pipe (13),
This steam branch pipe (13) passes through the plate heat exchanger (8) and leads out of the plate heat exchanger (8).

(14) is a suction pipe installed above the pot (1).
) is suctioned and discharged using a vacuum pump (15).

(16) is the seasoning liquid tank (17) is the liquid sending pipe, and the valve (18)
) (19) to the bottom of the pot (1).

(2o) is a return pipe installed between the valve (18) and valve (19) of the liquid sending pipe (17), and its end is connected to the seasoning liquid tank (1
6) Open the top and open the pot (1) by operating the liquid pump (21).
Return the seasoning liquid in ) to the liquid tank (16). Connect the VC (ri) water supply branch pipe (6) f in the middle of the return pipe (20) and connect the return pipe (2o) and the plate heat exchanger (8). (23) lri, seasoning liquid in the seasoning liquid tank (16) This is a feed pipe that sends the liquid into the pot (1) via a liquid feed w (17''), a return pipe (2o), a water feed branch pipe (6), and a plate heat exchanger (8).

Initially, steam is transferred from steam v(lo) to steam branch pipe (13
), the plate heat exchanger (8) is guided to exchange heat with the water sent from the water supply w (3) through the water supply branch pipe (6) in the same machine, and the hot water is transferred to the valve (9). A frame (2) in which a large number of fried tofu (P) are arranged is inserted into the pot (1).

Next, by operating the vacuum pump (15), the pressure inside the pot (1) is reduced, and at the same time, the steam pipe (1o) is turned off, and the valve (11) and the check valve (4p) are closed.
After (12), high-temperature steam is fed into the double outer pot (11) via VC to heat the hot water in the pot (1) for a certain period of time.

When the oil in the fried tofu (P) is removed with this hot water, the vacuum pump (
15) is stopped, the inside of the pot (1) is returned to normal pressure, and at the same time, the hot water is discharged from the discharge pipe (22).

When the evacuation is finished, operate the vacuum pump (15) again,
The pressure inside the pot (1) is reduced to remove excess water remaining in the deep-fried tofu (P).

Next, operate the liquid pump (21) to fill the seasoning liquid tank (16).
) as shown by the arrows: liquid sending pipe (1), liquid pump (21), return pipe (2o), and plate heat exchanger (8).
is fed into the pot (1) from the feed pipe (23), and further,
High-temperature steam is sent from the steam pipe (10) to the double outer pot (11) to heat the seasoning liquid in the pot (1).

Once this seasoning is finished, connect the water pipe (3) to the double outer pot (1').
[1'] Cool the seasoning liquid and fried tofu (P) in the pot (1).

When cooling is completed, the liquid pump (21) is activated to return the seasoning liquid in the pot (1) to the seasoning liquid tank (16).

Thereafter, the vacuum pump (15) is activated to reduce the pressure in the pot (1) and remove the excess seasoning liquid remaining in the deep-fried tofu (CP).

Note that the reduced pressure heating described above may take a long time (+
7) Pressurization and heating can be carried out for a short time when the fried tofu has a tough skin, and normal pressure heating can also be carried out depending on other conditions.

"Effects of the Invention" In the present invention, a plurality of pieces of fried tofu are layered one above the other within the +d frame and placed in boiling water in a pot, the pressure inside the pot is reduced, and the pot is heated from the outside. Since the oil in the deep-fried tofu is pushed outward in small and medium-sized shapes, the oil can be removed reliably in a short time without causing the fried tofu to fall apart or wrinkle.

Then, the pressure is reduced again from the oil-free fried tofu to remove moisture, so each piece of fried tofu becomes evenly moist, becomes thinner, and the fried tofu moves in regular rows without gaps, forming chicks, and the moisture is removed. This allows the seasoning liquid to soak in easily and the flavor is evenly applied.

[Brief explanation of drawings]

The drawing shows an embodiment of an apparatus for carrying out the method of the invention.

Claims (1)

[Claims] Arrange 5 to 7 fried tofu pieces one above the other in a frame, stack multiple pieces of this frame in a pot, fill the pot with boiling water, close the pot lid, and apply a vacuum pump. At the same time, the pressure inside the pot is reduced, and at the same time, the pot is heated from the outside to boil the water that has soaked into the fried tofu and push the oil out of the fried tofu.Then, the vacuum pump is activated. Stop the cooking, drain the oil-containing water from the pot, then operate the vacuum pump again to reduce the pressure inside the pot to remove any remaining moisture during frying, then add the seasoning liquid to the pot and heat for about 40 minutes. A method of seasoning fried tofu.