Title: Savoury and crisp bean curd and its processing method
Application Number: 200510116519 Application Date: 2005.10.11
Publication Number: 1947568 Publication Date: 2007.04.18
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/20;A23J3/16;A23D9/00;A23L1/237;A23L1/2165
Applicant(s) Name: Dadongfang Bio-Chemical Science Address:
Inventor(s) Name: Chen Fakai
Attorney & Agent:
Abstract:
    A fragrant and crisp bean curd is proportionally prepared from defatted soybean protein powder, edible soybean oil, edible salt, the composite phosphate (sodium pyrophosphate, sodium metaphosphate, sodium carbonate and sodium polyphosphate), ice water and cassava starch through forming bean curd and frying in salad oil at 180 deg.C.
Time: 16