JPH01196276A - Production of fried tofu - Google Patents

Abstract

PURPOSE:To obtain fried TOFU having high commercial value and good durability, by steaming raw material silk-strained TOFU, cooling and frying TOFU. CONSTITUTION:Raw material silk-strained TOFU is steamed in steam at 70-100 deg.C, preferably about 85 deg.C for 5-30 minutes. Since the central temperature of the raw material TOFU is raised and aging is advanced, free water in the interior is lessened. Then the surface of the raw material TOFU heated by steam is cooled by natural cooling, forced cooling or both the coolings for 1-30 minutes. By treating in this way, water attached to the surface is evaporated. Then the raw material TOFU having cooled surface is fried with an oil at 170-200 deg.C for 1-4 minutes to give a product. Since surface water is removed by the method, the raw material TOFU is uniformly fried in a uniform fry color without causing heat swelling in frying and the oil is slightly deteriorated.

Description

DETAILED DESCRIPTION OF THE INVENTION A1.Object of the invention (industrial application field) The present invention is a method for producing fried tofu, especially raw fried tofu, in the tofu manufacturing industry. Specifically, the present invention relates to a method for producing fried tofu that has high commercial value and has a long shelf life, by heating raw tofu with steam, then cooling it, and then frying it in oil.

(Conventional technology) Conventionally, in the production of fried tofu, it was extremely difficult to fry the silken tofu as it was, so the product was manufactured by draining it in the refrigerator all day and night, and then frying it in oil the next day. Ta.

(Problems to be Solved by the Invention) In the conventional manufacturing method described above, it takes two days to obtain the product, and the raw material has moisture attached to the surface and a large amount of free water inside. In addition, because it is not matured enough and is fried in a low quality state, it not only has an uneven brown color and a tendency to develop large cracks on the surface, but is also unsatisfactory in terms of quality and taste. Moreover, when packaged products are used, free water is discharged and accumulates in the container, resulting in a decrease in product value and deterioration of taste.Furthermore, when tofu with a high moisture content is fried at low temperatures, There was also the problem that the burden of frying oil was increased, which accelerated the deterioration of the oil.

The method related to the present invention was made to solve the above-mentioned conventional problems, and includes a step of increasing the center temperature of raw tofu to advance ripening, and then a step of cooling and removing attached moisture by heat of vaporization. The object of the present invention is to provide a method for producing fried tofu in which all of the above-mentioned problems are solved by performing a step of frying the tofu in oil.

1. Structure of the Invention (Means for Solving the Problems) The means of the present invention for achieving the above object includes a step of steaming raw material tofu for silken processing with steam at about 70 to 100°C for 5 to 30 minutes; After that, there is a process of applying natural cooling, forced cooling, or both, and after cooling, 1
The method for producing fried tofu is characterized by comprising a step of frying it for ~4 minutes to make a product.

(Function) In the method of the present invention described above, firstly, raw tofu for silking produced by a conventional method is steamed in steam at 70 to 100°C, preferably steam at about 85°C for 5 to 30 minutes. As a result, the core temperature of the raw tofu increases, and as ripening progresses, the amount of free water inside decreases.

If the atmospheric temperature of the steam used for steaming is 70'C or lower, the ripening of the raw tofu will not proceed and a large amount of free water will tend to remain inside. This is undesirable as it tends to be in a state similar to boiled boiled tofu, and it is undesirable if the time is longer than 30 minutes, as it becomes excessive, although this will vary depending on factors such as the workability of the manufacturing machine.

The steam-heated raw tofu is then naturally cooled, forced cooled,
Alternatively, by cooling the surface of the raw tofu for 1 to 30 minutes using both methods, moisture adhering to the surface can be evaporated.

The surface-cooled raw tofu as described above was heated to 170 to 20
When fried in oil at 0°C, surface moisture is removed, so the raw tofu does not blister during frying, is fried to a uniform color, and is less likely to deteriorate the oil.

In addition, when implementing this method, in small-scale production, the product is obtained by batch operation using a steamer, cooling rack, or cooler and frying machine, and in large-scale production, the product is obtained by batch operation. Either a steamer, a mobile rack, a cooling machine, and a lifting machine are installed, and the raw materials are transferred to these, or a steamer, a cooling machine, and a lifting machine are installed in series, and the raw materials are passed through these to produce products through continuous operation. The purpose is to obtain the following.

(Example) Examples of methods related to the present invention will be described below.

Example 1 After a step of steaming silken tofu raw material produced by a conventional method in steam at about 85°C for 20 minutes, it was taken out and left to cool naturally for 10 minutes, and then put into oil at about 180°C. About 2
Fry for 30 seconds and then remove. As a result, fried fish with uniform color and good taste was obtained without causing any blistering on the surface.

This raw fried product was packed and sealed in plastic bags and offered to the market, but during the distribution process free water did not come out and accumulate in the packs, so it maintained a high commercial value.

C1 Effects of the Invention As mentioned above, the method of the present invention performs the pre-processes of steam steaming and surface cooling, followed by the deep-frying process, making it extremely easy to produce fried tofu, which was considered extremely difficult up until now. Moreover, the manufacturing time, which conventionally took two days, can be shortened to 12 to 42 minutes.

To obtain high-quality fried tofu with uniform fried color and no blisters on the surface.

Since free water on the surface is removed and the inside of the raw tofu matures, the taste of the product improves, and when it is filled into a packaging container,
Since free water does not escape and accumulate in the container, the commercial value of the packaged product is high.

Since the free water on the surface layer is removed, the taste of the product is improved, and when the product is filled into a packaging container, free water does not come out and become stuck in the container, so the product value of the packaged product is high.

Since the moisture on the surface and the free water on the surface are removed before frying, the burden on the oil is reduced and its deterioration can be prevented.

The pre-steaming process raises the internal temperature of the raw tofu, increasing the sterilization effect and extending the shelf life of the product.

It has the following unique effects.

Claims (1)

[Claims] The raw material for silken tofu is steamed at about 70 to 100℃ for 5 to 50 minutes.
It has a process of steaming for 30 minutes, a process of natural cooling or forced cooling or both after steaming, and a process of frying in oil at 170 to 200°C for 1 to 4 minutes after cooling to make the product. A method for producing fried tofu characterized by: