Method for prolonging shelf life of bean product prefabricated dish

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for prolonging the shelf life of bean product prefabricated dishes. The method for prolonging the shelf life of the bean product prefabricated dish comprises the following steps: S1, mixing bean dregs and yellow serofluid according to a ratio, and performing pulp grinding and pulp-residue separation to obtain soybean pulp 1; s2, performing centrifugal separation on the soybean slurry 1 to obtain soybean slurry 2; s3, filling the soybean slurry 2 with air mixed with CO2 to obtain a gas-liquid suspension; s4, treating the gas-liquid turbid liquid with plasmas to prepare a fresh-keeping solution; s5, performing vacuum infiltration on the bean product prefabrication by using the fresh-keeping liquid; s6, performing cold air treatment on the infiltrated bean product to form a film; and S7, loading the bean product after film formation into a bag, vacuumizing, packaging and refrigerating. According to the method, by-products generated in bean product processing are recycled, the output of wastes is reduced, and the production cost is remarkably reduced; and a protective film formed by the fresh-keeping liquid can effectively prolong the shelf life of the bean product prefabricated dish.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a method for extending the shelf life of prefabricated bean products. Background Art

[0002] Tofu and various bean products, as the main plant protein foods in China, are deeply loved by consumers. In recent years, with the booming rise of the prefabricated food market, prefabricated bean products have emerged as the times require. These prefabricated foods not only bring great convenience to consumers but also meet their increasingly diverse dietary needs. However, compared with ordinary bean products, prefabricated bean products have higher requirements for shelf life. How to solve the problem of quality deterioration caused by microbial spoilage has become the key to the development of the industry.

[0003] In the traditional production process of bean products, soybean dregs are usually regarded as by-products with relatively low added value, and yellow slurry water, as waste, needs to be treated before discharge. In fact, soybean dregs are rich in dietary fiber and protein, and yellow slurry water contains whey protein, soluble dietary fiber and other substances. If these substances can be extracted and utilized to make a fresh food protective film, it can not only reduce the waste of edible resources but also effectively extend the shelf life of fresh foods such as prefabricated bean products. However, there are few mature technologies for the comprehensive utilization of soybean dregs and yellow slurry water, resulting in the difficulty of fully exploring the value of these by-products and even more difficult to realize the deep processing of soybean dreg protein and soluble dietary fiber for manufacturing fresh food protective films.

[0004] When the cold plasma technology is used to treat gases, by electrolyzing the gases in the dielectric, it can generate various bactericidal components such as active oxygen and active nitrogen. These active components are soluble in water to form active substances with bactericidal effects, endowing the aqueous solution with antibacterial properties. At the same time, the active substances generated by cold plasma can also break the covalent bonds of proteins, trigger chemical reactions, and enable them to form a stable network structure with substances such as soluble dietary fiber through intermolecular interactions (hydrogen bonds or electrostatics), thus constructing an antibacterial and oxygen-suppressing protective film on the surface of fresh foods.

[0005] At present, there are already reports on the application of cold plasma in the field of bean products in China. In the paper "Effect of Cold Plasma Treatment on the Fresh-keeping Effect of Tofu" published by Mao Zhiheng, Tian Yuan, etc. in the 3rd issue of "Modern Flour Industry" in 2022, fresh tofu was treated with cold plasma. Under the conditions of treatment voltage of 73.66 kV, treatment time of 4.51 min, and tofu thickness of 2.94 cm, the predicted value of the reduction in the logarithm of the total number of colonies on the surface of tofu was 2.6032 lg(CFU / g). However, the cold plasma in this study cannot continuously treat tofu and has not been applied to actual production.

[0006] As disclosed in Chinese Patent CN117757115A, a method for preparing high amylose starch film using composite low-temperature plasma technology is provided. This technology performs surface modification treatment on the basis of chemically modified high amylose starch film, improving the mechanical properties and water barrier properties of the modified starch film. Although low-temperature plasma shows great development potential in the surface modification technology of high amylose starch film in the field of food packaging, it has not yet entered the actual application stage.

[0007] In summary, there is an urgent need to develop a processing method for prefabricated bean products to solve the problem of short shelf life of prefabricated bean products. Summary of the Invention

[0008] Based on the problems existing in the prior art, the present invention aims to provide a method for prolonging the shelf life of prefabricated bean products based on the multi-component synergistic treatment of soybean dregs and yellow slurry water.

[0009] To achieve the above object, the present invention adopts the following technical solutions: On the one hand, the present invention provides a method for prolonging the shelf life of prefabricated bean products, including the following steps: S1. Slurry preparation: Mix soybean dregs and yellow slurry water in a certain proportion, and then obtain soybean slurry 1 through grinding and slurry-residue separation. S2. Centrifugal separation: Centrifuge soybean slurry 1 to obtain soybean slurry 2. S3. Gas-liquid mixing: Inject air mixed with CO2 into soybean slurry 2 to obtain a gas-liquid suspension. S4. Plasma treatment: Treat the gas-liquid suspension with plasma to obtain a preservation liquid. S5. Vacuum impregnation: Vacuum-impregnate prefabricated bean products with the preservation liquid. S6. Cooling and film formation: Treat the impregnated bean products with cold air to form a film. S7. Vacuum packaging: Pack the film-formed bean products into bags, evacuate and package them, and then store them in the refrigerator.

[0010] Preferably, the weight-to-volume (w / v) ratio of soybean dregs to yellow slurry water in step S1 is 1:3 - 5. More preferably, the weight-to-volume ratio (w / v) of soybean dregs to yellow slurry water in step S1 is 1:4.

[0011] Preferably, in step S2, soybean slurry 1 is centrifuged using a centrifuge to remove the precipitate and obtain soybean slurry 2; the centrifugal speed is 3300 - 4500 r / min, and the time is 10 - 18 min. More preferably, in step S2, the centrifugal speed is 3600 r / min, and the time is 15 min.

[0012] Preferably, the air and CO2 in step S3 are passed through respective rotor flow meters and then slowly charged into the gas-liquid mixing device containing soybean slurry through a microporous aerator, with the volume percentage of CO2 to air being 5-15:95-85; more preferably 10:90.

[0013] Preferably, in step S4, the gas-liquid suspension is pumped into a hollow thin plate placed between low-temperature plasma barrier plates at a flow rate of 30-50 mL / min; the gas-liquid suspension in the hollow thin plate is treated with low-temperature plasma at a voltage of 75-90 kV, a power supply of 70-80 W, an electrode spacing of 3.5-4.5 mm, and a treatment temperature of room temperature to produce a fresh-keeping liquid; More preferably, the flow rate of the gas-liquid suspension is 40 mL / min; the voltage of the low-temperature plasma treatment is 85 kV, the power is 75 W, and the electrode spacing is 3.5 mm.

[0014] Preferably, in step S5, the preservative liquid is pumped into the container containing the prepared bean product dish, the preservative liquid is immersed in the prepared bean product dish, and vacuum is drawn in a sealed state, the vacuum degree is set to 60-80 kPa, and the vacuum immersion time is 10-15 minutes, so that part of the preservative liquid penetrates into the interior of the prepared bean product dish; More preferably, the vacuum degree is 70 KPa, and the vacuum infiltration time is 12 minutes.

[0015] Preferably, in step S6, the soy product that has been infiltrated with the preservative liquid is placed on a stainless steel mesh conveyor belt and blown with cold air at a temperature of 4-10° C. and a wind speed of 3-6 m / s to cool the soy product and promote water loss on its surface to form a film; More preferably, the cold air temperature is 7° C. and the wind speed is 4.5 m / s.

[0016] Preferably, in step S7, the prepared soy product dish is put into a plastic film bag, vacuum-packed, and stored at 4-6°C.

[0017] Preferably, the soy product pre-cooked dish is cut tofu or cut dried tofu, the size of the tofu block is 1.5-2.5cm×1.5-2.5cm×1.5-2.5cm, and the size of the dried tofu block is 1.5-2.5cm×1.5-2.5cm×0.8-1.2cm; more preferably, the size of the tofu block is 2cm×2cm×2cm, and the size of the dried tofu block is 2cm×2cm×1cm.

[0018] On the other hand, the present invention also provides a prepared bean product dish obtained by the above method.

[0019] Compared with the prior art, the present invention is beneficial in that: 1. The present invention utilizes two by-products in the production of traditional soy products, namely soybean residue and soy whey, extracts soybean residue protein and soluble dietary fiber therefrom, and after mixing the two, a preservation liquid with antibacterial and oxygen-inhibiting effects is prepared under plasma treatment.

[0020] 2. The preservation liquid prepared by the present invention contains a protein-dietary fiber complex. Using this substance to vacuum impregnate prefabricated soy products can improve the sensory qualities such as the Q elasticity of prefabricated soy products.

[0021] 3. Through the processes of vacuum impregnation and cooling to form a film, the preservation liquid can fully contact the surface and internal pores of soy products, form a uniform protective film, effectively block oxygen, moisture and microorganisms, inhibit the oxidation, water loss and microbial reproduction of soy products during storage, and thus extend the shelf life of the products.

[0022] 4. The present invention resourcefully utilizes the by-products generated in soy product processing, reduces the generation amount of waste, and significantly reduces the production cost. Specific Embodiments

[0023] The technical solutions of the present invention will be clearly and completely described below in specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention. The materials, reagents, etc. used, unless otherwise specified, are reagents and materials that can be obtained from commercial channels.

[0024] Example 1 Slurry Preparation: After mixing soybean residue and soy whey in a weight-to-volume ratio of 1:4, soybean slurry 1 is prepared through grinding and slurry-residue separation.

[0025] Centrifugal Separation: Soybean slurry 1 is centrifugally separated by a centrifuge to remove the precipitate, obtaining soybean slurry 2; the centrifugal speed is 3900 r / min and the time is 15 min.

[0026] Gas-Liquid Mixing: Air mixed with CO2 is charged into soybean slurry 2 to obtain a gas-liquid suspension; after passing through their respective rotameters, air and CO2 are simultaneously slowly charged into the gas-liquid mixing device containing soybean slurry through a microporous aerator to form a gas-liquid suspension; the volume ratio of CO2 to air is 10:90.

[0027] Plasma Treatment: The gas-liquid suspension is pumped into a hollow thin plate placed between low-temperature plasma partition plates at a flow rate of 40 mL / min; the gas-liquid suspension in the hollow thin plate is treated with low-temperature plasma, with a voltage of 85 kv, a power supply power of 75 W, an electrode spacing of 3.5 mm, and a treatment temperature of room temperature, to obtain the preservation liquid.

[0028] Product Cubing: Cut the tofu into cubes with dimensions of 2 cm × 2 cm × 2 cm.

[0029] Vacuum Impregnation: Pump the preservation liquid into the container holding the tofu cubes until the cubes are completely submerged. Then, evacuate the air in a sealed state, set the vacuum degree to 70 Kpa, and the vacuum impregnation time to 12 min, so that part of the preservation liquid penetrates into the interior of the tofu cubes.

[0030] Cooling and Film Formation: Take out the tofu cubes impregnated with the preservation liquid and place them on a stainless - steel mesh conveyor belt. Treat them with cold air. The cold air temperature is 7℃, the wind speed is 4.5 m / s. The cold air blowing treatment cools the tofu cubes and at the same time promotes water loss on their surfaces to form a film.

[0031] Vacuum Packaging: Put the tofu cubes with a film formed on their surfaces into plastic bags and conduct vacuum packaging, and store them at 4 - 6℃ for 14 days.

[0032] Example 2 Slurry Preparation: Mix the soybean dregs and soy whey in a weight - to - volume ratio of 1:3, then grind and separate the pulp and residue to obtain soybean slurry 1.

[0033] Centrifugal Separation: Centrifuge soybean slurry 1 to remove the precipitate and obtain soybean slurry 2; the centrifugal speed is 3300 r / min and the time is 10 min.

[0034] Gas - Liquid Mixing: Charge air mixed with CO2 into soybean slurry 2 to obtain a gas - liquid suspension; after the air and CO2 pass through their respective rotameters, they are simultaneously slowly charged into the gas - liquid mixing device containing soybean slurry through a microporous aerator to form a gas - liquid suspension; the volume ratio of CO2 to air is 5:95.

[0035] Plasma Treatment: Pump the gas - liquid suspension into a hollow thin plate placed between low - temperature plasma barrier plates at a flow rate of 30 mL / min; treat the gas - liquid suspension in the hollow thin plate with low - temperature plasma, with a voltage of 75 kv, a power supply power of 70 W, an electrode spacing of 3.5 mm, and the treatment temperature at room temperature to obtain the preservation liquid.

[0036] Product Cubing: Cut the tofu into cubes with dimensions of 2 cm × 2 cm × 2 cm.

[0037] Vacuum Impregnation: Pump the preservation liquid into the container holding the tofu cubes until the cubes are completely submerged. Then, evacuate the air in a sealed state, set the vacuum degree to 60 Kpa, and the vacuum impregnation time to 10 min, so that part of the preservation liquid penetrates into the interior of the tofu cubes.

[0038] Cooling and film formation: Take out the tofu blocks that have been impregnated with the fresh-keeping liquid, place them on a stainless steel mesh conveyor belt, and process them with cold air. The cold air temperature is 4°C, the wind speed is 6 m / s, and the cold air is blown to cool the tofu blocks and at the same time promote water loss on their surfaces to form a film.

[0039] Vacuum packaging: Put the tofu blocks with a film formed on their surfaces into plastic bags, carry out vacuum packaging, and store them at 4 - 6°C for 14 days.

[0040] Example 3 Slurry preparation: Mix the soybean dregs and the soybean milk wastewater in a weight-to-volume ratio of 1:5, and then through grinding and slurry-residue separation, obtain soybean slurry 1.

[0041] Centrifugal separation: Centrifugally separate soybean slurry 1 with a centrifuge to remove the precipitate and obtain soybean slurry 2; the centrifugal speed is 4500 r / min and the time is 18 min.

[0042] Gas-liquid mixing: Charge air mixed with CO2 into soybean slurry 2 to obtain a gas-liquid suspension; after the air and CO2 pass through their respective rotameters, they are simultaneously and slowly charged into the gas-liquid mixing device containing soybean slurry through a microporous aerator to form a gas-liquid suspension; the volume ratio of CO2 to air is 15:85.

[0043] Plasma treatment: Pump the gas-liquid suspension into a hollow thin plate placed between low-temperature plasma partition plates at a flow rate of 50 mL / min; treat the gas-liquid suspension in the hollow thin plate with low-temperature plasma, with a voltage of 90 kv, a power supply power of 80 W, an electrode spacing of 4.5 mm, and a treatment temperature of room temperature to obtain the fresh-keeping liquid.

[0044] Product cutting: Cut the tofu into tofu blocks with dimensions of 2 cm × 2 cm × 2 cm.

[0045] Vacuum impregnation: Pump the fresh-keeping liquid into a container containing tofu blocks, completely immerse the tofu blocks in the fresh-keeping liquid, evacuate to a vacuum under a closed state, set the vacuum degree to 70 Kpa, and the vacuum impregnation time to 12 min, so that a part of the fresh-keeping liquid penetrates into the interior of the tofu blocks.

[0046] Cooling and film formation: Take out the tofu blocks that have been impregnated with the fresh-keeping liquid, place them on a stainless steel mesh conveyor belt, and process them with cold air. The cold air temperature is 10°C, the wind speed is 3 m / s, and the cold air is blown to cool the tofu blocks and at the same time promote water loss on their surfaces to form a film.

[0047] Vacuum packaging: Put the tofu blocks with a film formed on their surfaces into plastic bags, carry out vacuum packaging, and store them at 4 - 6°C for 14 days.

[0048] Comparative Example 1 The difference from Example 1 is that in step S1, the soybean residue and the yellow slurry water are mixed at a weight-to-volume ratio of 1:2 (w / v), and the rest is the same as in Example 1.

[0049] Comparative Example 2 The difference from Example 1 is that in step S3, the volume percentage of CO2 and air is 20:80, and the rest is the same as in Example 1.

[0050] Comparative Example 3 The difference from Example 1 is that without adding air and CO2, the soybean slurry 2 is directly treated with low-temperature plasma, and the rest of the steps are the same as in Example 1.

[0051] Comparative Example 4 The difference from Example 1 is that the low-temperature plasma treatment step is missing, and the suspension after gas-liquid mixing is directly used to treat the tofu blocks, and the rest of the steps are the same as in Example 1.

[0052] Comparative Example 5 The difference from Example 1 is that the vacuum impregnation step is not carried out, and only the preservation liquid is sprayed on the surface of the tofu blocks, and the rest of the steps are the same as in Example 1.

[0053] Effect experiment (I) Detection indexes and methods 1. Sensory evaluation The samples to be tested are randomly numbered, and 10 trained sensory evaluators conduct sensory evaluation on the prefabricated soy products (tofu blocks). The evaluation uses a 100-point system, and the highest sensory score values for taste, texture, appearance, color, and flavor are set at 30 points, 20 points, 15 points, 15 points, and 20 points respectively. When the total sensory evaluation score is lower than 70 points, it is judged as unacceptable.

[0054] 2. Chemical indexes Moisture content: Determined according to GB5009.6-2016 National Food Safety Standard - Determination of Moisture in Foods.

[0055] Water holding capacity: Weigh 2 g of the sample, record the mass as m1, transfer it to a 5 mL centrifuge tube, centrifuge at 10000 xg for 15 min in a centrifuge, remove the upper layer of water from the sample and blot the surface water dry with filter paper, then weigh it, and record the mass as m2. The formula for calculating its water holding capacity (WHC) is as follows: Water holding capacity (%) = m2 / m1 × 100% pH value: Measured with a pH meter.

[0056] Content of total volatile basic nitrogen (TVB-N): Determined by the automatic Kjeldahl method specified in "GB5009.228-2016 National Food Safety Standard - Determination of Total Volatile Basic Nitrogen in Foods".

[0057] 3. Microbiological indicators Total number of colonies: It is determined with reference to the provisions in the determination of total number of colonies in GB 4789.2-2016.

[0058] Coliform group: It is determined with reference to the provisions in the enumeration of coliform group in GB 4789.3-2016.

[0059] (2) Test results and analysis Table 1 Sensory evaluation results

[0060] The results in Table 1 show that the prefabricated soy products in Example 1 still maintained a bright appearance, white to light yellow color, elastic texture, and strong bean fragrance after 14 days of refrigeration, and had the highest comprehensive sensory score. Examples 2 and 3 also showed good sensory characteristics, but were slightly inferior to Example 1 in terms of appearance and flavor. In contrast, in Comparative Example 1, due to the non-compliance of the ratio of soybean dregs to yellow pulp water, all sensory indicators decreased, and the total score decreased significantly. In Comparative Example 2, the ratio of CO2 to air exceeded the range, which also affected the sensory quality of the product. In Comparative Example 3, the mixing step of CO2 and air was missing, and the sensory score decreased further. In Comparative Example 4, due to the lack of the plasma treatment step, the sensory quality was the worst, and all indicators were the lowest scores. Although Comparative Example 5 did not perform the vacuum impregnation step, compared with Comparative Example 4 lacking the plasma treatment, its sensory quality was slightly better, but still significantly lower than that of Example 1. Thus, it can be seen that the multi-component synergistic treatment of soybean dregs and yellow pulp water is crucial for ensuring the sensory quality of prefabricated soy products after storage.

[0061] Table 2 Test results of chemical indicators

[0062] ‌ The results in Table 2 show that the prefabricated soy products in Example 1 performed excellently in terms of water holding capacity, pH value, and TVB-N index. Examples 2 and 3 also maintained good chemical stability. This is due to their strict compliance with the technical requirements in the multi-component synergistic treatment of soybean dregs and yellow pulp water. In Comparative Example 1, due to the non-compliance of the ratio of soybean dregs to yellow pulp water, the water holding capacity decreased, the pH value decreased, and the TVB-N value increased, indicating a decline in product quality. The chemical indicators of Comparative Example 2 and Comparative Example 5 were also inferior to those of Examples 1-3, especially the higher TVB-N value, indicating a decrease in product freshness. In Comparative Example 3, due to the lack of the gas mixing step, the storage effect was worse. In Comparative Example 4, due to the lack of the plasma treatment step, the storage effect was the worst, the water holding capacity decreased significantly, the pH value deviated from the normal range, and the TVB-N value was extremely high, indicating that the storage quality of the product was severely damaged. These results further confirm the importance of the method conditions of the multi-component synergistic treatment of soybean dregs and yellow pulp water for ensuring the quality of prefabricated soy products.

[0063] Table 3 Microbial index test results

[0064] The data in Table 3 show that the prepared soy products in Example 4 had the lowest total bacterial count. This is primarily due to the combined use of vacuum infiltration and low-temperature plasma technology: vacuum treatment reduces water activity and inhibits bacterial growth, while the active substances released by plasma technology (such as reactive oxygen species) directly destroy bacterial DNA, achieving a sterilization rate exceeding 99%. Furthermore, coliform bacteria testing revealed that the samples using the new process were free of these bacteria (<3 MPN / 100g). In contrast, Comparative Example 4, which did not use plasma treatment, had a total bacterial count exceeding the standard by 39 times, and a high coliform count of 24.0 MPN / 100g, indicating that the lack of plasma treatment can lead to uncontrolled bacterial growth. While the other comparative examples performed slightly better than Comparative Example 4, due to substandard process parameters, their preservation performance was still 68%-92% lower than that of Examples 1, 2, and 3. Experiments have demonstrated that only by combining low-temperature plasma technology with vacuum infiltration in the multi-faceted synergistic treatment of bean dregs and yellow pulp water can the total bacterial count meet the standard and completely eliminate coliform contamination.

[0065] The present invention may be summarized in other specific forms that do not violate the spirit or main features of the present invention. Therefore, the above-mentioned embodiments of the present invention are only considered to be illustrative of the present invention and not limiting thereof. The claims indicate the scope of the present invention, while the above description does not indicate the scope of the present invention. Therefore, any changes made within the meaning and scope equivalent to the claims of the present invention should be considered as included within the scope of the claims of the present invention.

Claims

1. A method for extending the shelf life of prefabricated soy products, characterized in that, It includes the following steps: S1. Slurry preparation: After mixing soybean dregs and soybean whey in a certain proportion, grinding and separating the slurry from the residue, soybean slurry 1 is obtained. S2. Centrifugal separation: The soybean slurry 1 is centrifugally separated to obtain soybean slurry 2. S3. Gas-liquid mixing: Air mixed with CO2 is introduced into the soybean slurry 2 to obtain a gas-liquid suspension. S4. Plasma treatment: The gas-liquid suspension is treated with plasma to prepare a fresh-keeping liquid. S5. Vacuum impregnation: The fresh-keeping liquid is used to vacuum-impregnate the prefabricated soybean products. S6. Cooling and film-forming: The impregnated soybean products are treated with cold air to form a film. S7. Vacuum packaging: The film-formed soybean products are put into bags, vacuum-packaged and then refrigerated.

2. The method according to claim 1, characterized in that In step S1, the weight-to-volume ratio of the soybean dregs to the soybean whey is 1:3 - 5.

3. The method according to claim 1, wherein In step S2, the centrifugal speed is 3300 - 4500 r / min and the time is 10 - 18 min.

4. The method according to claim 1, characterized in that In step S3, the volume percentage of CO2 and air is 5 - 15:85 - 95.

5. The method according to claim 1, characterized in that In step S4, the gas-liquid suspension is pumped into a hollow thin plate placed between the low-temperature plasma partition plates at a flow rate of 30 - 50 mL / min; the gas-liquid suspension in the hollow thin plate is treated with low-temperature plasma, the voltage is 75 - 90 kv, the power of the power supply is 70 - 80 W, and the electrode spacing is 3.5 - 4.5 mm.

6. The method according to claim 1, characterized in that, In step S5, vacuum is pumped under a closed state, the set vacuum degree is 60 - 80 Kpa, and the vacuum impregnation time is 10 - 15 min.

7. The method according to claim 1, characterized in that, In step S6, the temperature of the cold air is 4 - 10 °C and the wind speed is 3 - 6 m / s.

8. The method according to claim 1, characterized in that In step S7, the prefabricated soybean products are put into a plastic film bag, vacuum-packaged and stored at 4 - 6 °C.

9. The method according to claim 1, wherein The prefabricated soybean products are cubed tofu or cubed dried bean curd. The size of the tofu cubes is 1.5 - 2.5 cm × 1.5 - 2.5 cm × 1.5 - 2.5 cm, and the size of the dried bean curd cubes is 1.5 - 2.5 cm × 1.5 - 2.5 cm × 0.8 - 1.2 cm.

10. The prefabricated soybean products processed by the method according to any one of claims 1 - 9.

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