Method for manufacturing fried tofu products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing

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A23J 300

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042986281

ABSTRACT:
A method for manufacturing a fried tofu product comprises kneading a mixture of vegetable proteinaceous material containing about 60% or more by weight based on the weight of the solids thereof with water, adding an alkaline earth metal compound as a coagulating agent in an amount of 1% or more by weight, shaping the mixture into any desired shape and deep-frying the same, thereby providing a fried tofu product.

REFERENCES:
patent: 3950550 (1976-04-01), Katayama et al.
Shurtleff, Tofu & Soymiek Production, vol. II, New Age Foods Study Center, 1979, pp. 96, 123-128, 187 and 194.
Wolf et al., Soybeans as a Food Source, Chemical Rubber Co., 1971, U.S.A., p. 43.

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