PROBLEM TO BE SOLVED: To provide a method for recycling fried bean curd dough sharply increasing throughput in recycle as soybean milk-like solution, enabling improvement in preservation property of end products, moderately suppressing extension of fried bean curd to produce fried soybean curd having elasticity and strength, and suitable for mechanical production.SOLUTION: The method for recycling fried bean curd dough includes the following steps: a collecting step S1 where defective dough of fried bean curd generated in a fried bean curd producing step a cutting step S2 where the defective dough is micronized without adding water to the defective dough a dispersing/stirring step where soybean milk is added to the micronized defective dough and the mixture is dispersed and stirred a coagulating/aging step S4 where the soybean milk obtained by dispersing and stirring the finely cut dough is coagulated due to a coagulant a water-removing step S5 removing a supernatant liquid generated from the coagulated substance and a molding step S6 where the coagulated substance is subjected to consolidation molding to produce fried bean curd dough.COPYRIGHT: (C)2011,JPO&INPIT【課題】豆乳状の溶液としての再生処理量を大幅に向上させることができるとともに、最終製品の保存性を向上させることが可能であり、また、油揚げの伸びを適度に抑え、弾力と強度がある、機械製造に適する油揚げを製造する。【解決手段】油揚げ製造工程において発生する油揚げの不良生地を集める収集工程S1と、当該不良生地に加水せず微粒子化する裁断工程S2と、当該微粒子化した不良生地に豆乳を加え分散攪拌する分散攪拌工程と、当該微裁断生地を分散攪拌した豆乳を凝固剤により凝固する凝固・熟成工程S4と、凝固物のゆを除く水取工程S5を経て、当該凝固物を圧密成型する成型工程S6を経て油揚げ生地を作る。【選択図】図1
