SEASONED FOOD FOR PRESERVATION USING SOYBEAN AND ITS PREPARATION

摘要

PURPOSE:To prepare seasoned food for preservation using soybean, by frying short ribbon-shaped matters obtained by pressing and a coagulating soybean milk, followed by seasoning. CONSTITUTION:Soybeans soaked in water are granulated to give 5-6.5wt% solution, which is boiled to give soybean milk. The soybean milk is poured into cloth laid on a frame, the surface of soybean milk is covered with cloth, on which soybean is pored again, thus the pouring is repeated, so that the soybean layers are piled. These soybean layers coagulated at 55-60 deg.C while water being contained them, pressed and dehydrated to form many thin lamellar pieces, which are taken out of the frame and cut to give short ribbon-shaped matters. These matters are fried with an edible oil, soaked in the first seasoning solution, e.g., salt, soy sauce, chemical seasoning, vegetable sweetener, etc., almost oil and seasoning solution of these ribbon-shaped matters are removed in vacuum under heating, and these matters are dried by hot air.