JPS62130655A - Instant bean curd containing natural food - Google Patents

Abstract

PURPOSE:To obtain the titled hygienic, fresh and delicious food having high nutrient value, by mixing hot soya milk with a natural food such as small fish, etc., dividing the mixture into containers, cooling and coagulating the mixture, thereby enabling the simultaneous solidification and sterilization by the heat of coagulation of the bean curd. CONSTITUTION:A natural food such as washed and chopped vegetable, algae, small fish, seasoning, etc., is mixed to hot soya milk before the coagulation of the milk takes place. The mixture is put into divided containers and usually, sealed. The sealed content is cooled and integrally coagulated to obtain the objective product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to instant tofu obtained by mixing foods necessary for a dish of vufu before coagulation.

Traditionally, the variety of instant dishes has been increasing in accordance with the demands of the times, but tofu dishes, which require a lot of firepower in Japanese cuisine, require not only fresh tofu, but also fresh vegetables, seaweed, small fish, and many other foods. In addition, because people's tastes differ depending on the region and region, it was difficult to select and assemble the food ingredients, making it impossible to commercialize instant tofu.

The present invention aims to solve this problem by 2. We have established distributors in each region, select and collect food additives unique to each region, and quickly process fresh products.We also sterilize and solidify tofu by utilizing the coagulation temperature and time of tofu. By doing so, consumers can quickly, easily, and hygienically prepare fresh tofu dishes.

To explain this manufacturing method, distributors set up in each region select the food ingredients most suitable for that region.

0Purchase the required amount of selected foods in bulk, wash and cut.

0 or more foods are mixed before heated soy milk coagulates in the process of tofu production.

Divide this into a certain amount of containers and let it cool and solidify.

Next, the implementation will be explained.

■Foods to be mixed include green onions and chives 1. Choose vegetables such as raw crab, shaved bonito flakes, garlic, kelp, etc. according to the type and local characteristics.

0 or more items are sorted by consumer purpose (celebrations, Buddhist events, etc.) and then cleaned and cut.

θ Add these to heated soy milk and mix. The temperature at this time is set at a temperature that allows the mixed food to be pasteurized and at the same time does not cause deterioration of the raw ingredients.O While the soymilk does not solidify, it is divided into containers and sealed.

■Once tofu is cooled and solidified, it maintains its purity so that it will not break even during transportation.

As mentioned above, the advantages of the present invention are as follows: (1) From a manufacturer's perspective, since the foods to be mixed are grouped together for each region and materials are selected, collected and processed, fresh foods can be easily collected and used; It can be divided into 1B according to the purpose, and there is no waste of materials during processing, and low humidity sterilization is possible, making it hygienic. In addition, since each container is solidified as one, there is no need to worry about it breaking, and it is convenient to transport without being bulky.

@From the perspective of a cook, you can get the food you need in bulk according to your purpose and purpose, it is convenient to transport, you can save the trouble of washing, cutting, and weighing, and you can cook in a similar amount of time. Moreover, the food is fresh, delicious, and you can eat tofu with high nutritional value.

You can also fill them with local specialty foods and sell them as part of that town's one-item campaign.

Claims (1)

[Claims] Vegetables that are washed and separated before coagulation of heated soy milk,
Instant tofu containing natural foods is made by adding and mixing natural foods such as seaweed, small fish, and seasonings, dividing them into containers, cooling them, and coagulating them into one.