METHOD FOR PRODUCING FLAVORED FRIED TOFU, FLAVORED FRIED TOFU PRODUCED BY THE PRODUCTION METHOD, AND SUSHI IN FRIED TOFU USING THE FLAVORED FRIED TOFU

• Main Authors: HARAGUCHI TAKASHI, OGURO HITOSHI, SAKAI YUTAKA, KAMINAO HIROSHI, KOMATSU JUNICHI, MATSUZAKI TOMOKAZU
• Format: Patent
• Language: English; Japanese
• Published: 11.01.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for continuously, efficiently producing flavored fried tofus by repeatedly reusing a seasoning liquid and effectively utilizing the seasoning liquid over a long period, flavored fried tofus, and a sushi in the flavored fried tofu.SOLUTION: Provided is a method for producing flavored fried tofus comprising: a storage step S1 where fried tofus are stored into a basket in which a seasoning liquid can go in and out, and a plurality of fried tofus are stored and held; an immersion step S2 where the basket and the plurality of fried tofus stored into the basket are stored into a kiln and are immersed into the seasoning liquid stored in the kiln by a prescribed amount; a stewing step S3 where the seasoning liquid is heated to stew the fried tofus for a prescribed time; a liquid cutting step S5 where, after the stewing of the fried tofus for a prescribed time, the basket and the fried tofus stored in the basket are discharged from the seasoning liquid, and the liquid cutting of the seasoning liquid is performed; a basket discharging step S6 where, after the liquid cutting of the seasoning liquid, the basket stored with the fried tofus is discharged from the kiln; and a cooling step S7 where, after the basket discharging step, the plurality of flavored fried tofus stored in the basket are cooled by vacuum cooling. In the cooling step, the seasoning liquid separated from a plurality of the flavored fried tofus is reused for the stewing of fried tofus.SELECTED DRAWING: Figure 2 【課題】調味液を何度も繰り返し再使用し、長期に亘って調味液を有効に利用して、連続的に効率よく味付き油揚げを製造する方法、味付き油揚げ、いなり寿司を提供する。【解決手段】調味液が出入り可能で、複数の油揚げを収納し保持する篭に、油揚げを収納する収納ステップＳ１と、篭及びこの篭に収納された複数の油揚げを、釜に収納して記釜に所定量貯留させた調味液中に浸漬する浸漬ステップＳ２と、調味液を加熱して所定時間油揚げを煮込む煮込みステップＳ３と、所定時間油揚げを煮込んだ後に篭及びこの篭に収納されている油揚げを調味液から出して調味液の液切りを行う液切りステップＳ５と、調味液の液切り後に油揚げを収納した篭を釜から取り出す篭取り出しステップＳ６と、篭取り出しステップ後に篭に収納されている複数の味付き油揚げを真空冷却により冷却する冷却ステップＳ７、を含み、冷却ステップにおいて、複数の味付き油揚げから分離した調味液を油揚げの煮込みに再使用する。【選択図】図２