Method for preparing retort Tofu
AssigneeHouse Food Industrial Company Limited
InventorsHidefumi Okamoto, Koji Sengoku
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Abstract
A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein the content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk. The Tofu obtained according to the foregoing method can be stored for a long time period since it is subjected to the retort treatment. In addition, the Tofu thus obtained has resiliency almost comparable to that for the usual Tofu and good taste, although it is retort-treated.
Claims15
A method for preparing retort tofu comprising the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from refuse from a mixture of ground soybean and water, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein a content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk when the content of insoluble solids is determined by centrifuging the soy milk at 1690.times.g for 3 minutes whereby said controlled amounts of insoluble solids results in a product with increased resilency.
A method for preparing retort tofu comprising the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from a mixture of ground soybean and water, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the sealed container to a retort treatment, wherein the content of insoluble solids present in the soy milk is controlled to not more than 3% by weight on the basis of the total weight of the soy milk when the content of insoluble solids is determined by centrifuging the soy milk at 1690.times.g for 3 minutes, wherein the content of the insoluble solids is controlled by filtering it through a sieve having a pore size of 150 mesh or finer or centrifuging it at a centrifugal force of not less than 3000.times.g for three to twenty seconds whereby said controlled amounts of insoluble solids results in a product with increased resilency.
Dependencies are inferred from the claim text.