PURPOSE: A producing method of bean curd chips having crunchy texture is provided to improve the texture, the nutrition, and the palatability of the bean curd chips.CONSTITUTION: A producing method of bean curd chips comprises the following steps: finely slicing bean curd, and steaming the bean curd slices at 95-99 deg C for 5-10 minutes(S120, S130) soaking the steamed bean curd slices in a seasoning solution for 40-60 minutes, and dehydrating the bean curd slices(S140, S150) rapidly freezing the bean curd slices at 30-40 deg. C below zero for 20-28 hours(S160) decompress-frying the bean curd slices at 90-100 deg C for 63-67 minutes, and removing oil from the fried bean curd slices(S170, S180) and coating the bean curd slices with a sugar solution, and drying(S190, S200).COPYRIGHT KIPO 2013[Reference numerals] (S110) Bean curd (S120) Finely cutting (S130) Steaming (S140) Seasoning (S150) Dehydrating (S160) Freezing (S170) Decompress-frying (S180) Oil removing (S190) Coating with seasonings (S200) Drying (S210) Cooling (S220) Finished product본 발명의 두부 칩 제조방법은, (Ⅰ) 두부를 세절하는 단계(Ⅱ) 세절한 두부를 증숙하는 단계(Ⅲ) 증숙한 두부를 조미액에 침지하는 단계(Ⅳ) 침지한 두부를 탈수하는 단계(Ⅴ) 탈수한 두부를 급속동결하는 단계 및(Ⅵ) 급속동결된 두부를 유탕기에 의해 감압 유탕하는 단계를 포함하는 것을 특징으로 한다.이에 따라, 조미된 두부를 동결하여 유탕기에 투입하여 감압(진공)방식으로 튀김을 함으로써 두부 칩의 조직감, 영양성, 기호성 및 저장성이 향상되는 효과가 있다.
