Processing tofu or dough for processed tofu to result in meat-like texture
作者： Iwao Sakauchi , Sakashi Yoshihashi , Yoshinobu Akiyama
DOI:
关键词:
摘要: To produce food possessing a meat-like texture with the texture, taste, and appearance similar to animal meat, bean curds (tofu processed tofu) are used as raw material, dehydrated water content of 60-70.1% before extruding from extruder.
lens.org 参考文章(7)
Kazumitsu Taga, Yasushi Matsumura, Yoshiaki Nagatome, Kouji Sengoku, Ko Sugisawa, Process for preparing pressed tofu ,(1984)
Shiro Kudo, Mitsuyoshi Hayashi, Process for producing fibrous food materials ,(1977)
Johnnie S. Leigh, Alvin I. Nelson, Extrusion texturization of full-fat soybean and product thereof ,(1979)
Waichi Ishizuka, Ryoichi Aoki, Method of making a simulated ground meat analog ,(1984)
Alexander Wirtzfeld, Wolfgang Hepp, Apparatus for heart stimulation ,(1975)
William E. Hebenstreit, Walter C. Yackel, Preparation of imitation foods of a tender texture from proteinaceous extrudates ,(1983)
Yukio Matsumoto, Akinori Noguchi, Koji Mitsumoto, Kiyouko Saio, Preparation of meat-like food ,(1984)