METHOD FOR HEAT TREATMENT IN PRODUCING DOUGH FOR THIN FRIED BEAN CURD

摘要

PURPOSE:To uniformly and surely heat raw soybean milk in a short time without using a cooker for exclusive use by adding hot water to raw soybean milk in a high concentration. CONSTITUTION:Hot water is added to raw soybean milk obtained form raw material soybeans in 10-12 deg. concentration which is higher than a conventional concentration 5-6 deg. to provide 85-95 deg.C temperature and 5-6 deg. concentration and carry out heat treatment. The heat-treated raw soybean milk is then subjected to coagulation, casting into boxes, pressing and cutting steps to afford the objective dough for thin fried bean curd.