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.

Inactive Publication Date: 2014-12-17
贵州智汇工匠科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] The purpose of the present invention is to invent a method for physically preserving fresh tofu without damaging the texture of tofu without any preservatives, which not only satisfies people's pursuit of green food, but also overcomes the problems of texture changes and decreased taste of tofu caused by existing physical methods to preserve fresh tofu. shortcoming

Method used

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  • Method for prolonging expiration date of bean curd
  • Method for prolonging expiration date of bean curd
  • Method for prolonging expiration date of bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[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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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3454
CPCA23L3/3454
Inventor 罗爱平赵贵丽原琦张峰张飞刘哲
Owner 贵州智汇工匠科技有限公司
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