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

Inactive Publication Date: 2009-01-14
成都龙泉万亩果园旅游开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a fresh-keeping method of shredded tofu, which mainly solves the problem of keeping fresh shredded tofu in bags without adding any seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a preservation method of bean curd filaments which comprises the following steps: a, the fresh bean curd pieces are cut into filaments by hand or machine or squeezed by a machine into the bean curd filaments, then is naturally aired to be cold after the filaments are steamed for 10 to 20 minutes by steams; b, the bean curd filaments are dipped for 3 to 5 minutes by a water liquor which contains a potassium sorbate antistaling agent with a weight percentage of 0.003 to 0.01; the residue preservation liquor is removed; c, the bean curd filaments manufactured by step b are weighed and arranged in a vacuum bag; the pressure in the bag is controlled to be 0.08 to 0.10KPA, thus manufacturing the bean curd filaments arranged in bag. The application solves the preservation difficulty of the bean curd filaments not adding the seasonings like salt; the storage time of the manufactured bean curd filaments arranged in bag is longer; the bean curd filaments can be stored for a half year and is convenient for line-haul; besides, as the bean curd filaments are very thin, the bean curd filaments can be conveniently cooked into various tastes.

Description

technical field [0001] The invention relates to a fresh-keeping method for food, in particular to a fresh-keeping method for fresh shredded tofu with original flavor. Background technique [0002] At present, the fresh-keeping method of existing common shredded bean curd is after shredding common bean curd skin, after adding seasonings such as salt, Chinese prickly ash and preservatives in shredded bean curd, carry out vacuum packaging. The shredded bean curd processed by this processing method is the shredded bean curd with seasoning added, which has the advantage of freshness preservation, but due to the differences in customs in each region and each person's living habits and tastes, this shredded bean curd has poor adaptability. And if seasoning and preservative are not added, the preservation of shredded tofu will be affected, and there is no processing method for shredded tofu without adding seasoning to be recorded in various documents at present. Contents of the in...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/3508A23L1/20A23L11/00
Inventor 高敷申邹泽蓉罗鸣红方崇建
Owner 成都龙泉万亩果园旅游开发有限公司
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