Method for prolonging expiration date of bean curd

Abstract

The invention relates to a method for prolonging the expiration date of bean curd and belongs to foods and the technical field of food processing. The method is a physical preservation method harmless to the texture of the bean curd and comprises the steps of putting the prepared fresh bean curd into a sterile box, pouring yellow seriflux into the sterile box until exactly submerging the bean curd, and sealing the sterile box by utilizing a polyvinyl plastic film. The method is a preservation technique harmless to the texture of the bean curd and has the beneficial effects that no preservative is added, the requirement of people on pursuing greed foods is met, and the disadvantages that the texture of the bean curd is changed, and the taste of the bean curd is declined when the bean curd preserved by utilizing existing physical methods are overcome.

Description

technical field

[0001] The invention belongs to the technical field of food and food processing, in particular to a method for extending the shelf life of tofu. Background technique

[0002] Tofu has the characteristics of high water content, high protein content and close to neutral pH value, which is suitable for the growth and reproduction of microorganisms, easy to spoilage, and short shelf life. Bulk tofu can only keep the freshness for half a day in summer, and only keep the freshness for about one day in winter, which seriously restricts the development of the tofu industry. The shelf life of tofu is the bottleneck of the industrialized production of tofu.

[0003] So far, the commonly used methods to extend the shelf life of tofu include physical and chemical preservatives and natural preservatives.

[0004] 1. Physical method

[0005] (1) Heat sterilization

[0006] General sterilization of tofu, antibacterial measures are difficult to be effective, and strong he...

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