PROBLEM TO BE SOLVED: To provide a method for producing seasoned fried bean curds free from unevenness of color, which evenly absorb a sufficient amount of seasoning liquid, and to provide the seasoned fried bean curds and Inari-Zushi (fried bean curds stuffed with boiled rice).SOLUTION: A method for producing seasoned fried bean curds includes: a storage step of storing fried bean curds 31 in a basket 4 a dipping step of storing the basket 4 and the plurality of fried bean curds 31 stored in the basket 4 in a pot 60 and dipping them into a predetermined amount of seasoning liquid 62 stored in the pot 60 a boiling step of heating the seasoning liquid 62 and boiling the fried bean curds for a predetermined time and a liquid draining step of draining the seasoning liquid on the fried bean curds by taking the basket 4 and the fried bean curds 31 stored in the basket 4 out of the seasoning liquid 62. The plurality of fried bean curds 31 are arranged in such manner that their surfaces 31a are kept in a vertical position to face each other. The fried bean curds while being stored in the basket 4 are dipped into the seasoning liquid 62, and the upward flow of the heated seasoning liquid 62 flows along the surfaces 31a of the plurality of fried bean curds 31.SELECTED DRAWING: Figure 9COPYRIGHT: (C)2016,JPO&INPIT【課題】油揚げに十分な量の調味液が均一に浸み込むとともに、色むらのない味付き油揚げを製造する方法、味付き油揚げ、いなり寿司を提供する。【解決手段】篭4に油揚げ31を収納する収納ステップと、篭4及びこの篭4に収納された複数の油揚げ31を、釜60に収納して釜60に所定量貯留させた調味液62中に浸漬する浸漬ステップと、調味液62を加熱して所定時間油揚げを煮込む煮込みステップと、篭4及びこの篭4に収納されている油揚げ31を調味液62から出して調味液の液切りを行う液切りステップと、を含む味付き油揚げの製造方法であって、複数の油揚げ31は表面31aを縦方向の姿勢とし、かつ各々の表面が互いに向かい合うように並べて篭4に収納した状態で調味液62中に浸漬させ、加熱された調味液62の上昇流が複数の油揚げ31の表面31aに沿って流動する。【選択図】図9
