Method for producing minced soybean curd

Abstract

To provide a method that makes it possible to easily and efficiently produce minced soybean curd particularly by increasing efficiency of draining water from soybean curd.SOLUTION: The method comprises a preparation step for draining and crushing soybean curd, a first seasoning cooking step for heating first seasoning that contains at least oil, ginger, and green onion and frying the seasoning without burning, a first soybean curd cooking step for adding the first seasoning to the prepared soybean curd and heating and frying them without burning, a second seasoning cooking step for mixing second seasoning that contains at least sugar, soy sauce, sake, and miso and heating them, and a second soybean curd cooking step for adding the second seasoning to the first-cooked soybean curd and heating and flying them without burning, and in the preparation step, the soybean curd is mashed with a masher, and the mashed soybean curd is put in a pot and fried while being mashed with the masher, and when the soybean curd reaches a desired crushed size, it is pressed with a spatula to remove the moisture.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to an efficient method for producing minced tofu. [Background technology]

[0002] A healthy side dish that doesn't contain meat is minced tofu. In the past, producing minced tofu required time and effort to remove the moisture from the tofu, which led to hesitation among households to choose it as a side dish, and food manufacturers found it difficult to mass-produce efficiently.

[0003] Patent documents 1 to 5 include methods for producing foods similar to minced tofu, but none of them relate to efficient production of minced tofu. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent application 2015-257643 "Method for producing minced seafood meat and minced seafood meat" [Patent Document 2] Patent application 2010-259403 “Egg processed products” [Patent Document 3] Patent application 2006-225026 "Method for producing minced egg" [Patent Document 4] Patent application 2006-225025 "Method for producing minced meat and minced meat" [Patent Document 5] Patent application 2003-194485 "Method for manufacturing minced eggs, equipment for manufacturing minced eggs, and processed minced eggs" DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0005] Therefore, an object of the present invention is to provide a method for easily and efficiently producing minced tofu by increasing the efficiency of draining water from tofu. [Means for solving the problem]

[0006] In order to achieve the above object, the method for producing minced tofu of the present invention has the following configuration. That is, the method includes a preparation step of draining and crushing tofu, a first seasoning cooking step of heating a first seasoning containing at least oil, ginger, and green onion and stir-frying it without burning it, a first tofu cooking step of adding the first seasoning to the prepared tofu and heating and stir-frying it without burning it, a second seasoning cooking step of mixing a second seasoning containing at least sugar, soy sauce, sake, and miso and heating it, and a second tofu cooking step of adding the second seasoning to the first-cooked tofu and heating and stir-frying it without burning it, and is characterized in that in the preparation step, the tofu is mashed with a masher, the mashed tofu is placed in a pot and stir-fried while mashing with the masher, and when the tofu reaches a desired crushed size, it is pressed with a spatula to remove the moisture.

[0007] Here, when mashing the tofu with a masher in the preparation stage, the tofu may be mashed with a first masher with large holes, then placed in a colander to remove the moisture, and then mashed with a second masher with small holes to help drain and crush the tofu.

[0008] During the preparation stage, when placing the tofu in a colander to remove the water, you can cover the tofu with absorbent material and place a weight on top to help drain the water from the tofu.

[0009] In the preparation stage, when draining the tofu, the tofu may be treated with hot air and steam in a steam convection oven to help drain the water.

[0010] In the preparation stage, when draining the tofu, the tofu may be heated in a microwave oven to help drain the water. [Effects of the Invention]

[0011] According to the present invention, the efficiency of draining water from tofu is improved, and the burden of producing minced tofu is reduced. [Brief explanation of the drawings]

[0012] [Figure 1] A photo showing the state of tofu after mashing with a potato masher [Figure 2] Photograph showing the state of tofu after draining and crushing [Figure 3] Photo of the second seasoning being cooked BEST MODE FOR CARRYING OUT THE INVENTION

[0013] Hereinafter, embodiments of the present invention will be described with reference to the drawings. Typical examples of production amounts and seasonings will be given, but the forms can be modified within the scope of the present application, and elements other than the gist of the present application can be appropriately applied using conventional publicly known techniques.

[0014] The ingredients for making minced tofu are, for example, as follows: 1 block of firm tofu (approximately 350g), ginger (approximately 10g) for the first seasoning, green onion (approximately 10cm), sesame oil (1 teaspoon), salad oil (2 teaspoons), oligosaccharides (2 teaspoons) for the second seasoning, soy sauce (1.5 tablespoons), sake (1 tablespoon), miso (1 teaspoon), chili pepper (a small amount) and pepper (a small amount) for the third seasoning.

[0015] Although firm tofu is preferred, other types of tofu such as silken tofu can also be used.

[0016] The ingredients used for the first seasoning should include at least oil, ginger, and green onions. The oil is not limited to sesame oil and salad oil, but other cooking oils such as grape oil, olive oil, and coconut oil can also be used. As for ginger, root ginger is preferred, but other ginger such as fresh ginger can also be used. As for green onions, not only long green onions but also other types of green onions such as onions can be used. As seasonings, other ingredients or conventionally known food additives can be added as appropriate.

[0017] The ingredients used for the second seasoning should include at least sugar, soy sauce, sake, and miso. Sugars are not limited to oligosaccharides, but other sugars such as beet sugar and sucrose can also be used. Light soy sauce and dark soy sauce are suitable, but other soy sauces such as white soy sauce can also be used. Alcoholic beverages are not limited to junmai sake and ginjo sake, but also include broader alcoholic beverages such as wine and mirin. Miso is not limited to white miso and red miso, but also includes other types of miso such as gochujang.

[0018] The third seasoning is added at the end to adjust the taste, and can be a variety of spices such as chili pepper, pepper, or Japanese pepper, as well as soybean flour or cocoa powder.

[0019] The method for producing minced tofu includes a preparation step of draining and crushing tofu, a first seasoning cooking step of heating a first seasoning containing at least oil, ginger, and green onion and frying it without burning it, a first tofu cooking step of adding the first seasoning to the prepared tofu and frying it while heating it without burning it, a second seasoning cooking step of mixing a second seasoning containing at least sugar, soy sauce, sake, and miso and heating it, and a second tofu cooking step of adding the second seasoning to the tofu that has been first cooked and frying it while heating it without burning it. The heating power, heating temperature and heating time can be adjusted as appropriate.

[0020] In the preparation step of draining and crushing the tofu, the block of tofu before cutting and crushing may be roughly drained in advance by treating it in a steam convection oven or microwave oven, or by boiling it in a hot water bath.

[0021] First, put the tofu in a bowl and mash it with a masher. A commercially available potato masher can be used as the masher, depending on the hardness and viscosity of the tofu.

[0022] FIG. 1 is a photograph showing the state of the tofu after it has been mashed with the potato masher, and FIG. 2 is a photograph showing the state of the tofu after it has been drained and crushed. As shown in Figure 1, since it contains a large amount of water, drain it in a colander, then transfer it to a frying pan or other pot and fry while mashing it with a potato masher (about 5-10 minutes over medium heat). A food processor or the like may be used instead of or in combination with the masher to drain and mash the tofu.

[0023] When using a potato masher, you can first fry the potatoes while mashing them with a masher that has slightly larger holes, then drain them in a colander to remove the moisture, then return them to the frying pan and fry them while mashing them with a masher that has slightly smaller holes.

[0024] When placing the vegetables in a colander to drain, you can also speed up the draining process by covering them with absorbent material such as paper towels and placing a weight on top.

[0025] If you are cooking a large amount or want to save time, you can use a cooking appliance such as a steam convection oven to apply hot air or steam.

[0026] Once the tofu has reached the desired pulverized size, use a spatula instead of a masher to press the tofu against the side of the frying pan to remove excess moisture. Once the water has been removed, turn off the heat and transfer the tofu to another container.

[0027] Add sesame oil and salad oil to the remaining frying pan, add chopped ginger and green onion, and heat without burning until fragrant, then cook the first seasoning. The first seasoning may be cooked at the same time as the tofu is prepared, or the prepared tofu may be placed in a corner of the frying pan and the first seasoning may be cooked in the free space. Mix the first seasoning with the prepared tofu and stir-fry over low heat, being careful not to burn, to begin the first cooking step.

[0028] In another frying pan, dissolve and fry oligosaccharides, soy sauce, sake, and miso to prepare the second seasoning, which will be the main flavoring. Figure 3 shows the second seasoning being cooked. Add the second seasoning to the tofu that has been cooked in the first step, and stir-fry while being careful not to burn it, then start the second cooking. Stir while stirring with a spatula, and turn off the heat when the tofu has evaporated.

[0029] The above is an example of standard minced tofu, but it is possible to adjust the seasoning and texture in various ways, and it can be served in a variety of ways other than as a side dish for Japanese cuisine. For example, it can be lightly seasoned and used in salads, sweetened and used as a topping for shaved ice, mixed into curry to make a keema curry, or mixed with apple puree for a dessert. [Industrial Applicability]

[0030] According to the present invention, the production efficiency of minced tofu is improved, which is useful for popularizing home cooking and production and sales by food manufacturers, and is highly useful industrially.

Claims

1. A method for producing minced tofu, A preparation step of draining and crushing the tofu; A first seasoning cooking step of heating and frying a first seasoning including at least oil, ginger, and green onion without burning; The first cooking stage involves adding the first seasoning to the prepared tofu and frying it over heat without burning it. a second seasoning cooking step of mixing and heating a second seasoning containing at least sugar, soy sauce, sake, and miso; a second cooking step of adding a second seasoning to the tofu after the first cooking step, and frying the tofu while heating it without burning it; During the preparation stage, Mash the tofu with a masher Put the mashed tofu into a pot and fry while mashing it with a masher. Once the tofu has reached the desired crushed size, press it with a spatula to remove the moisture. A method for producing minced tofu.

2. In the preparation stage, when mashing the tofu with a masher, Mash the tofu with a No. 1 masher with large holes. Next, drain in a colander to remove moisture. Next, mash it with a second masher with smaller holes. The method for producing minced tofu according to claim 1.

3. In the preparation stage, when you put the tofu in a colander to remove the water, Cover the tofu with absorbent material and place a weight on top. The method for producing minced tofu according to claim 2.

4. When draining the tofu in the preparation stage, Treat with hot air and steam in a steam convection oven The method for producing minced tofu according to claim 1.

5. When draining the tofu in the preparation stage, Heating in a microwave The method for producing minced tofu according to claim 1.

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