Fresh-keeping method for shredded soybean curd
A fresh-keeping method, shredded tofu technology, which is applied in food preservation, food science, food preparation, etc., to achieve the effect of long storage time and long-distance transportation
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Embodiment 1
[0012] The fresh-keeping method of shredded tofu comprises the following steps:
[0013] a. Cut the fresh tofu skin into strips by hand, steam for 10 minutes, and let it cool naturally;
[0014] B, shredded tofu is soaked in an aqueous solution containing 5 ‰ weight percent of potassium sorbate preservative for 3 minutes, and drained;
[0015] C, the shredded bean curd that step b makes is weighed, packs into transparent bag and is drawn into the vacuum that pressure is 0.08 kilopascals, promptly makes bagged fresh shredded tofu.
Embodiment 2
[0017] The fresh-keeping method of shredded tofu comprises the following steps:
[0018] a. Cut the fresh bean curd skin into long strips of tofu shreds by machine, steam for 20 minutes, and let it cool naturally;
[0019] B, shredded tofu is soaked in an aqueous solution containing 10 ‰ weight percent of potassium sorbate preservative for 5 minutes, and drained;
[0020] c, weighing the shredded bean curd prepared through step b, putting into a transparent bag and pumping into a vacuum with a pressure of 0.10 kilopascals to obtain bagged fresh shredded bean curd.
Embodiment 3
[0022] The fresh-keeping method of shredded tofu comprises the following steps:
[0023] a. Extrude the fresh bean curd skin into round tofu shreds by machine, steam it for 15 minutes, and let it cool naturally;
[0024] B, shredded bean curd is soaked in the aqueous solution containing potassium sorbate preservative 3‰ weight percent for 4 minutes, and drained;
[0025] C, the shredded bean curd that step b makes is weighed, packs into transparent bag and is drawn into the vacuum that pressure is 0.09 kilopascals, promptly makes bagged fresh shredded tofu.
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