Environment-friendly preservation method of fresh slice beancurd products

A fresh-keeping method and tofu technology, which are applied in the field of food processing, can solve problems such as short shelf life, and achieve the effects of prolonging shelf life, preventing oxidative rancidity, and improving anti-oxidation and fresh-keeping ability.

Active Publication Date: 2014-02-05
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a fresh-keeping method for fresh flaky tofu products to solve the problem of short shelf life of flaky tofu products at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Raw material moisture adjustment

[0017] Lay the newly processed flaky tofu products in a single layer, and dehumidify them in a low-temperature vacuum at 45°C to make the water content 40%; the newly processed flaky tofu products have a high water content, generally about 50%, which is easy to breed mold , the moisture content should be reduced to a limited extent while ensuring that the product is flexible and elastic;

[0018] (2) Preparation of lubricating barrier agent between layers of flaky tofu products

[0019] 0.3kg of soybean lecithin, 20kg of soybean oil, and 79.7kg of purified water are contained in each 100kg of lubricating barrier agent. Mix them at room temperature, and then heat while mixing and stirring at a stirring rate of 15r / min. Heat to 85°C and stop heating. Continue to stir until it becomes a milky yellow or milky white paste, which is the interlayer lubrication barrier of flaky tofu products;

[0020] (3) Lubrication and interlayer barri...

Embodiment 2

[0024] (1) Raw material moisture adjustment

[0025] Lay the freshly processed flaky tofu products in a single layer, and dehumidify under low-temperature vacuum at 60°C to make the water content 30%;

[0026] (2) Preparation of lubricating barrier agent between layers of flaky tofu products

[0027] 1kg of soybean lecithin, 30kg of soybean oil, and 69kg of purified water are contained in every 100kg of lubricating barrier agent. Mix them at room temperature, and then heat while mixing and stirring at a stirring rate of 30r / min. Heat to 95°C, stop heating, and continue stirring. , until it presents a milky yellow or milky white paste, it is the interlayer lubrication barrier of flaky tofu products;

[0028] (3) Lubrication and interlayer barrier and microwave-assisted high-pressure sterilization

[0029] Weigh a certain mass of flaky tofu products, apply the lubricating barrier agent obtained in step (2) between each layer, the amount is 10% by mass of tofu, then fold it int...

Embodiment 3

[0032] (1) Raw material moisture adjustment

[0033] Lay the freshly processed flaky tofu products in a single layer, and dehumidify them under low-temperature vacuum at 52°C to make the water content 35%;

[0034] (2) Preparation of lubricating barrier agent between layers of flaky tofu products

[0035] 0.65kg of soybean lecithin, 25kg of soybean oil, and 74.35kg of purified water are contained in each 100kg of lubricating barrier agent. Mix them at room temperature, and then heat while mixing and stirring at a stirring rate of 23r / min. Heat to 90°C and stop heating. Continue to stir until it becomes a milky yellow or milky white paste, which is the interlayer lubrication barrier of flaky tofu products;

[0036] (3) Lubrication and interlayer barrier and microwave-assisted high-pressure sterilization

[0037] Weigh a certain mass of flaky tofu products, apply the lubricating barrier agent obtained in step (2) between each layer, the dosage is 6.5% by mass of tofu, then fol...

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PUM

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Abstract

The invention relates to an environment-friendly preservation method of fresh slice beancurd products, belonging to a food processing technology. The environment-friendly preservation method comprises the steps of carrying out vacuum low-temperature moisture removal on a sliced beancurd product, regulating the water content, then coating a special natural lubricating blocking agent between layers, folding into a required shape, carrying out vacuum-packaging, carrying out microwave-assisted high-pressure sterilization, and cooling to obtain the fresh slice beancurd products which are stable in quality when being stored at normal temperature, are not adhered, are easily torn layer by layer, can be directly eaten and also can be used in beancurd dish cooling raw materials. The fresh slice beancurd products preserve natural nutritional ingredients of raw materials, have toughness and elasticity of fresh slice beancurd products, are not adhered by layers, have not juice to seep, and are dry in appearance. According to the environment-friendly preservation method, the normal temperature guarantee period of the slice beancurd products is prolonged, the quality of the slice beancurd products is improved, and a reliable technical guarantee is provided for long-distance transportation and consumption of the beancurd products. The fresh slice beancurd products are mild in conditions in a production process, are free of pollution, waste residues, waste steam and harmful substances, and are safe to eat due to no use of any chemical reagent.

Description

technical field [0001] The invention belongs to food processing technology, in particular to a fresh-keeping method of tofu products. Background technique [0002] Thin flaky tofu products are tofu with high moisture content pressed into flaky tofu with low moisture content, commonly known as dried tofu in the north. According to the eating habits of different places, the thickness of different thin sliced ​​tofu products ranges from less than 1mm to 3-6mm. It is an indispensable ingredient in Chinese cuisine, and it is also a delicacy that can be eaten directly. [0003] Tofu is rich in protein, polyunsaturated fatty acids and various minerals. Its protein composition not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body. Modern nutritional research results show that tofu food is especially suitable for people with poor constitutions such as physical weakness, malnutrition, insufficient blood, dia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 刘婷婷张艳荣王大为张雁南
Owner JILIN AGRICULTURAL UNIV
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