PROBLEM TO BE SOLVED: To produce a deep-fried tofu product which is nearly sterile by a few processes to lengthen the setting of an expiration date and decrease a loss rate of sales, and is suppressed in the oxidation of oil in a deep-fried tofu to improve its color and luster.SOLUTION: A method for producing the deep-fried tofu product includes: a deep-frying step of deep-frying a tofu 1 in the oil with nothing or batter to make a deep-fried tofu 2 a packaging step of packaging the deep-fried tofu 2 after deep-fried airtightly with an airtight film 3 before its surface temperature falls less than 65°C and a cooling step of cooling the deep-fried tofu 2 after airtightly packaged in a refrigerator so that a core temperature becomes 5°C or less.COPYRIGHT: (C)2012,JPO&INPIT【課題】少ない工程で無菌に近い揚げ豆腐製品を製造し、もって消費期限設定を長くして販売のロス率を低下させ、また、揚げ豆腐の油の酸化を抑えて色つやを良くする。【解決手段】揚げ豆腐製品の製造方法は、豆腐1を直に又は衣を付けて油で揚げて揚げ豆腐2を造る揚げステップと、前記揚げた後の揚げ豆腐2をその表面温度が65℃未満に下がるより前に気密性フィルム3で密封包装する包装ステップと、前記密封包装後の揚げ豆腐2を冷蔵庫にて芯温度が5℃以下になるように冷却する冷却ステップとを含む。【選択図】図1
