JPS6413960A - Preparation of filamentous bean curd - Google Patents
Preparation of filamentous bean curdInfo
- Publication number
- JPS6413960A JPS6413960A JP62168613A JP16861387A JPS6413960A JP S6413960 A JPS6413960 A JP S6413960A JP 62168613 A JP62168613 A JP 62168613A JP 16861387 A JP16861387 A JP 16861387A JP S6413960 A JPS6413960 A JP S6413960A
- Authority
- JP
- Japan
- Prior art keywords
- bean curd
- filamentous
- eaten
- mixture
- soya milk
- 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
Abstract
PURPOSE:To prepare a unique filamentous bean curd which can be eaten in the same manner as SOMEN (a kind of very thin white vermicelli made of wheat flour), by mixing a binder to soya milk, etc., and ejecting the obtained mixture into a solution containing a coagulant, thereby continuously coagulating the mixture in filamentous form. CONSTITUTION:A binder such as starch is added to soya milk, treated soya milk or pasty bean curd and the obtained mixture is ejected into a solution containing a coagulant such as magnesium chloride to effect continuous coagulation of the mixture in the form of filaments. Since the filamentous bean curd can be easily eaten by hooking with chopsticks, it can be eaten in various manner. For example, it can be taken in the same manner as SOMEN in summer season or eaten as YUDOFU (boiled bean curd) similar to ITO- KONNYAKU (noodles made of devil's-tongue). It can be fried to form a food like fried noodle.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62168613A JPS6413960A (en) | 1987-07-08 | 1987-07-08 | Preparation of filamentous bean curd |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62168613A JPS6413960A (en) | 1987-07-08 | 1987-07-08 | Preparation of filamentous bean curd |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6413960A true JPS6413960A (en) | 1989-01-18 |
JPH0560895B2 JPH0560895B2 (en) | 1993-09-03 |
Family
ID=15871305
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62168613A Granted JPS6413960A (en) | 1987-07-08 | 1987-07-08 | Preparation of filamentous bean curd |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6413960A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011110024A (en) * | 2009-11-30 | 2011-06-09 | Kibun Foods Inc | Noodle-like food |
JP2011120541A (en) * | 2009-12-11 | 2011-06-23 | Kibun Foods Inc | Noodle-like food product having specific shape |
CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007117072A (en) * | 2005-10-27 | 2007-05-17 | Oyama Tofu Kk | Fiber or film-like formed food containing soy bean protein |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50117954A (en) * | 1974-02-28 | 1975-09-16 |
-
1987
- 1987-07-08 JP JP62168613A patent/JPS6413960A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50117954A (en) * | 1974-02-28 | 1975-09-16 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011110024A (en) * | 2009-11-30 | 2011-06-09 | Kibun Foods Inc | Noodle-like food |
JP2011120541A (en) * | 2009-12-11 | 2011-06-23 | Kibun Foods Inc | Noodle-like food product having specific shape |
CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
JPH0560895B2 (en) | 1993-09-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS6410949A (en) | Preparation of food | |
JPS5655162A (en) | Preparation of coagulated food, its seasoning, preparation of molded food, and its seasoning | |
JPS6413960A (en) | Preparation of filamentous bean curd | |
KR102066326B1 (en) | Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block | |
JPS6447358A (en) | Production of dried chinese noodle | |
JPS5794263A (en) | Preparation of dried noodle with reduced salt content | |
JPS59113860A (en) | Preparation of noodle containing krill | |
JPH0414936B2 (en) | ||
KR102078244B1 (en) | Handiwork fish cake with black pork and garlic and method for the same | |
JPS56121451A (en) | Noodlelike product and its preparation | |
JPS61227739A (en) | Production of active gluten having high nutritive value | |
JPS60248156A (en) | Sausage and paste | |
JPS57177660A (en) | Preparation of raw noodle | |
JPS6423864A (en) | Preparation of raw chinese noodle | |
EP0490296B1 (en) | Meat and fish garnishes for soups | |
JP2575083B2 (en) | Production method of dish udon noodles with sardines | |
JPS5645166A (en) | Noodle containing rice cake | |
SU1286145A1 (en) | Method of preparing food product | |
JPS58209964A (en) | Preparation of dried pancake | |
JPS57170160A (en) | Production of noodle of soybean milk | |
JPS61227749A (en) | Udon (wheat vermicelli) having kamaboko (boiled fish paste)-like taste | |
JPH0380056A (en) | Leek-containing noodles | |
KR20060119499A (en) | Nutrition Kimchi Powder | |
JPH07107933A (en) | Chinese noodle | |
JPH07274875A (en) | Novel noodles using oyster |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |