Method for prolonging expiration date of bean curd
A technology of shelf life and tofu, applied in the fields of food preservation, food science, application, etc., can solve problems such as taste decline and tofu texture change, and achieve the effect of reducing burden, reducing management load and prolonging shelf life.
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[0038] Example, follow these steps:
[0039] (1) Take fresh yellow pulp water and boil for 15-20 minutes, then cool to room temperature;
[0040] (2) Put the newly processed tofu in a sterile box;
[0041] (3) Pour the yellow slurry water cooled to normal temperature in step (1) into the aseptic box containing tofu, and just submerge the tofu;
[0042] (4) Seal with polyethylene plastic film.
[0043] At 25°C, the shelf life of the bean curd with fresh-keeping treatment of the present invention is shown in Table 2.
[0044]
[0045] Table 3 shows the shelf life of tofu under different temperature conditions for the fresh-keeping treatment of the present invention.
[0046] Table 3 The shelf life of biological coagulant bean curd under different temperature conditions through the fresh-keeping treatment of the present invention
[0047]
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