PRODUCTION OF RETORTED 'MABO-DOFU' PRESERVABLE AT ORDINARY TEMPERATURE FOR LONG PERIOD

PURPOSE:To enable preservation at ordinary temperature for a long period by reacting a soybean milk liquid with a coagulant and specific transglutaminase, filling the resultant bean curd, minced meat and seasoning in a heat-resistant container and carrying out retort sterilization. CONSTITUTION:A so...

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Bibliographische Detailangaben
Hauptverfasser:	TOMIMATSU KEIKO, KATO TOSHIO, TOBA SHIGERU
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To enable preservation at ordinary temperature for a long period by reacting a soybean milk liquid with a coagulant and specific transglutaminase, filling the resultant bean curd, minced meat and seasoning in a heat-resistant container and carrying out retort sterilization. CONSTITUTION:A soybean milk liquid at 3-10% protein concentration is heated at