JPS5534070A - Method of making fried bean curd - Google Patents

Method of making fried bean curd

Info

Publication number
JPS5534070A
JPS5534070A JP10781578A JP10781578A JPS5534070A JP S5534070 A JPS5534070 A JP S5534070A JP 10781578 A JP10781578 A JP 10781578A JP 10781578 A JP10781578 A JP 10781578A JP S5534070 A JPS5534070 A JP S5534070A
Authority
JP
Japan
Prior art keywords
protein
oil
parts
water
vegetable protein
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
JP10781578A
Other languages
Japanese (ja)
Other versions
JPS6142547B2 (en
Inventor
Kazuhiro Onari
Toshiyuki Nagata
Tsuneo Nakajima
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.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji 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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP10781578A priority Critical patent/JPS5534070A/en
Publication of JPS5534070A publication Critical patent/JPS5534070A/en
Publication of JPS6142547B2 publication Critical patent/JPS6142547B2/ja
Granted legal-status Critical Current

Links

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  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: A premix from a large amount of water and a part of vegetable protein is curded, to which the rest of vegetable protein and oil are added, and they are formed and fried, to make fried bean curd with good color and texture.
CONSTITUTION: Forty sixWfifteen parts by wt of vegetable protein containing 60 wt%, calculated as solid part, of crude protein, (based on pure protein), 100 parts of water, and 100W0 parts of oil or fat are provided. The premix is prepared by adding 1/5W1/2 amount, based on the crude protein, of the vegetable protein to 100 parts of water and is heated to 40W100°C and then curded by adding 3W15wt%, based on the crude protein, of an alkaline earth metal salt, finally cooled rapidly within 1 min. Without separation of water from the curded premix, the rest of the vegetable protein and the oil or fat are added thereto, formed and fried with oil.
COPYRIGHT: (C)1980,JPO&Japio
JP10781578A 1978-09-01 1978-09-01 Method of making fried bean curd Granted JPS5534070A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10781578A JPS5534070A (en) 1978-09-01 1978-09-01 Method of making fried bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10781578A JPS5534070A (en) 1978-09-01 1978-09-01 Method of making fried bean curd

Publications (2)

Publication Number Publication Date
JPS5534070A true JPS5534070A (en) 1980-03-10
JPS6142547B2 JPS6142547B2 (en) 1986-09-22

Family

ID=14468727

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10781578A Granted JPS5534070A (en) 1978-09-01 1978-09-01 Method of making fried bean curd

Country Status (1)

Country Link
JP (1) JPS5534070A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5831953A (en) * 1981-08-20 1983-02-24 Toyo Suisan Kk Making of "abura-age" (fried soybean curd)
JP2014124138A (en) * 2012-12-26 2014-07-07 Nisshin Oillio Group Ltd Method for manufacturing soybean processed food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5831953A (en) * 1981-08-20 1983-02-24 Toyo Suisan Kk Making of "abura-age" (fried soybean curd)
JP2014124138A (en) * 2012-12-26 2014-07-07 Nisshin Oillio Group Ltd Method for manufacturing soybean processed food

Also Published As

Publication number Publication date
JPS6142547B2 (en) 1986-09-22

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