1272066 Μ 七、指定代表圖： 無 八 本案若有化學式時 ’請揭示最能顯示發明特徵 的化學式：1272066 Μ VII. Designated representative map: None Eight If the case has a chemical formula ‘Please reveal the chemical formula that best shows the characteristics of the invention:
九、發明說明： 【發明所屬之技術領域】 腐之製法之革新，特别是糊味豆腐之製法。 ^腐、是巾雜食何趣的轉食材，細紅翻世至今 万'法如何精進，豆腐的本質未 、挪 5素材，並未預先μ調味。事f上^t 豆= 能夠預先調味’不論生吃、煎煮均更為方便，自然是:種= 飲食的一大精進。 曰…疋種丑腐 【發明内容】 一種預先調味之豆腐的製法，係在豆腐的製造過 猶布大蒜末，或辣椒末，或胡椒粉，或茶葉末，或杏仁粉、瑕 寺，讓調味_陳在賴t_其特徵者，其麵_爲：先將黄豆研 ^ >肖泡再__成絲；步驟二爲：豆⑽认·之期槪成爲豆 步驟三爲··豆花依傳統豆腐做法，稍加切碎後，倒入鋪有紗布之 =型中，待且花傾倒一半時，撒佈適量之大蒜末，或辣椒末，或胡椒 粉’或茶葉末，或杏仁粉、蝦皮末等等，最後再鋪上剩餘之豆花，以 傳統方法搾出部分水份即成調味豆腐。本發明亦可在豆漿製成豆花的 階段，將調味料如大蒜末、辣椒末、胡椒粉、茶葉末、杏仁粉、蝦皮 末等先行混合在豆花中，以製成完全調味之調味豆腐。本發明更可預 先製作不同口味的豆花，分層倒入鋪有紗布之模型中，製成多層次的 1272066 調味豆腐。 【實施方式】 本發明最佳的實施方式為：係在豆腐的製造過程中，於I腐中層 撒佈大蒜末，或辣椒末，或胡椒粉，或茶葉末，或杏仁粉、蝦皮末等 等，讓調味科鋪陳在豆腐中間，其步驟如下：首先將黄1硏磨消泡再 濾渣製成豆漿，其次在豆漿中加入適量之凝固劑使成爲i花，接下來 將豆花依傳统豆腐做法，稍加切碎、刨碎後，倒入鋪有紗布之模型中， 待豆花傾倒一半時，撒佈適量之大蒜末，或辣椒末，或胡椒粉，或茶 葉末，或杏仁粉、蝦皮末等等，最後再鋪上剩餘之豆花，以傳統方法 搾出部分水份即成調味豆腐。如果要讓全部豆腐入味，亦可在豆漿製 成豆花的階段，將調味料大蒜末，或辣椒末，或胡椒粉，或茶葉末， 或杏仁粉、蝦皮末等混入豆花中，製成完全調味的調味I腐。本發明 更可預先製作不同口味的豆花，分層倒入鋪有紗布之模蜇中’製成多 層次的調味豆腐。 【圖式簡單說明】 益 川、 【主要元件符號說明】 益Nine, invention description: [Technical field to which the invention belongs] The innovation of the method of making rot, especially the method of making tofu. ^Corruption, is the groceries of the omnivorous food, the fine red reincarnation so far, how to improve the law, the nature of the tofu is not, and the material is not pre-cooked. Things f on ^t Bean = can be pre-flavored 'No matter whether it is raw or fried, it is more convenient, naturally: species = a great improvement in diet.曰 疋 疋 丑 丑 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 _Chen in Lai t_ its characteristics, its face _ is: first the soybean research ^ > Xiao bubble and then __ into the silk; the second step is: the bean (10) recognizes the period of the bean into the bean step three for the bean flower Traditional tofu practice, after a little chopping, pour into the gauze-type = when the flower is half-dipped, spread the right amount of garlic, or pepper, or pepper 'or tea, or almond powder, The end of the shrimp skin, etc., and finally the remaining bean curd, the traditional method of extracting part of the water to become seasoned tofu. In the present invention, the seasonings such as garlic powder, pepper powder, pepper powder, tea powder, almond powder, shrimp skin, etc. may be first mixed in the bean flower to make the seasoned tofu which is completely seasoned. The invention can also pre-produce bean curd of different flavors, and pour it into a model covered with gauze to form a multi-layered 1272066 seasoned tofu. [Embodiment] The best embodiment of the present invention is: in the manufacturing process of tofu, sprinkle garlic in the middle layer of I rot, or pepper powder, or pepper powder, or tea leaves, or almond powder, shrimp skin, etc. Let the seasoning section be placed in the middle of the tofu. The steps are as follows: firstly, the yellow sputum is defoamed and then slag is made into soy milk, and then the appropriate amount of coagulant is added to the soy milk to make i flower, and then the bean flower is treated according to the traditional tofu. After chopping and smashing, pour into a model with gauze. When the bean curd is half-poured, spread the right amount of garlic, or pepper, or pepper, or tea, or almond powder, shrimp, etc. Wait, and finally lay the remaining bean curd, and extract some of the water in a traditional way to become seasoned tofu. If you want to make all the tofu into the taste, you can also mix the seasoning garlic, or the end of the pepper, or the pepper, or the tea leaves, or the almond powder, the shrimp skin, etc. into the beancurd in the stage of making the beancurd into soy flower. Seasoning I rot. The invention can pre-produce bean curd of different tastes, and layered into a mold covered with gauze to make multi-level seasoned tofu. [Simple description of the schema] Yichuan, [Key component symbol description]