Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products

Abstract

The invention relates to a fresh-keeping agent for traditional non-fermented bean products. The fresh-keeping agent comprises a fresh-keeping agent A and a fresh-keeping agent B, wherein the fresh-keeping agent A comprises the following raw materials in percentage by weight: 0.05-0.1 percent of nisin, 0.05-0.1 percent of potassium sorbate, 0.01-0.05 percent of vitamin C and 99.75-99.89 percent of water; the fresh-keeping agent B is a 1 percent lactic acid or citric acid or a acetic acid aqueous solution which respectively contains 0.8-1.5 weight percent of chitosan; and the fresh-keeping agent A and the fresh-keeping agent B are respectively boiled for 1-3 minutes, cooled and then stored at 0-4 DEG C for later use. A fresh-keeping method comprises the following steps of: soaking a traditional non-fermented bean product in the fresh-keeping agent A for 5-10 minutes or spraying the fresh-keeping agent A on the surface of the bean product and draining for 0.5-1 minute; and soaking the bean product in the fresh-keeping agent B for 3-5 minutes or spraying the fresh-keeping agent B on the surface of the bean product and draining for 3-5 minutes. The invention can ensure that the traditional non-fermented bean product i.e. palletizing bean curds keep fresh for 8 days and guarantee the quality for about 10 days and has longer fresh-keeping time and no toxic and side effects. The fresh-keeping method matched with the fresh-keeping agent has simple operation, low cost and wide application.

Description

technical field

[0001] The invention discloses a food antistaling agent and a method for preserving food by using the food antistaling agent, in particular a method for preserving traditional non-fermented soybean products by using the antistaling agent. Background technique

[0002] Traditional non-fermented soy products are the main vegetable protein food in my country. It is made of soybeans as the main raw material and processed through processes such as soaking→cleaning→refining→cooking→filtering→dotting→boxing→forming→pressing. , mainly including tofu, dried tofu / tea, tofu skin, thousand sheets, vegetarian chicken, etc., have a history of eating in my country for 2,000 years, and occupy a relatively large share in the "vegetable basket" of urban and rural residents. However, due to rich nutrition and high water content, traditional non-fermented soy products are prone to microbial growth and spoilage, and have a short shelf life (the shelf life of boxed tofu in summer i...

Images