CN101791005A - Method for prolonging shelf life of konjak tofu - Google Patents
Method for prolonging shelf life of konjak tofu Download PDFInfo
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- CN101791005A CN101791005A CN 201010144223 CN201010144223A CN101791005A CN 101791005 A CN101791005 A CN 101791005A CN 201010144223 CN201010144223 CN 201010144223 CN 201010144223 A CN201010144223 A CN 201010144223A CN 101791005 A CN101791005 A CN 101791005A
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- konjak tofu
- keeping liquid
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Abstract
The invention relates to a method for prolonging the shelf life of konjak tofu, which comprises the following steps: dissolving citric acid, sodium sulfite, sodium benzoate and calcium chloride in water to be prepared into a mixed preservative solution; heating the preservative solution to above 95 DEG C, after putting the pre-sliced konjac tofu to be boiled for 10min, fishing out the konjac tofu and draining off; and filling the room temperature preservative solution in each packaging bag, then putting the konjac tofu after being processed in the step 3), carrying out heat plastic packaging after exhausting, and preserving at room temperature. The invention adopts the composite preservative solution for preserving the konjac tofu, so that the obtained konjac tofu has hardness, good flexibility, uniform and fine appearance, white color, good taste, no smell, pure taste and higher chewiness, and simultaneously and effectively prolongs the shelf life. The shelf life of the konjak tofu in sealed package at room temperature can reach more than 9 months.
Description
Technical field
The invention belongs to agricultural byproducts production and processing technical field, relate to a kind of method that prolongs shelf life of konjak tofu.
Background technology
At present, most konjak tofu are processed as handicraft workshop and make, and production technology is lack of standardization, the quality instability, and mechanization degree is low, has restricted the production and sales of konjak tofu.Traditional konjak tofu is made and is mainly selected for use sodium carbonate or calcium hydroxide to produce konjak food as coagulating agent, uses often color and luster jaundice of konjak food that this type of coagulating agent produces, sends out brown, and outward appearance is coarse, mouthfeel is poor, alkali is highly seasoned, and will repeatedly clean before edible, to remove the polybase flavor.The too short problem of konjak tofu ubiquity shelf-life that sell the market.General konjak tofu in bulk is to be immersed in after carrying out in the clear water, produces the same day same day and sells; Packed konjak tofu is that the finished product that will cut moulding is immersed in the aqua calcis and seals then, shelf-life 1-3 month, because product can cause product alkali flavor to increase through the aqua calcis immersion, causes the product sense index to descend.
Summary of the invention
The purpose of this invention is to provide a kind of method that can effectively prolong shelf life of konjak tofu simply, reliably.
For achieving the above object, the technical solution used in the present invention is:
1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is that the mass concentration of 0.15%-0.18%, sodium sulfite is that the mass concentration of 0.008%-0.02%, Sodium Benzoate is that 0.01%-0.02%, calcium chloride mass concentration are 0.1%-0.2%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
The present invention adopts composite fresh-keeping liquid that konjak tofu is carried out Preservation Treatment, and the konjak tofu that obtains has hardness, good springiness, and the outward appearance uniform and smooth, color and luster is pure white, and mouthfeel is good, free from extraneous odour, flavour is pure, has higher chewiness, can effectively extend the shelf life again simultaneously.The room temperature lower seal packing shelf-life reached more than 9 months.
The specific embodiment
Embodiment 1:1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is 0.15%, the mass concentration of sodium sulfite is 0.008%, the mass concentration of Sodium Benzoate is 0.01%, the calcium chloride mass concentration is 0.1%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
Embodiment 2:1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is 0.16%, the mass concentration of sodium sulfite is 0.008%, the mass concentration of Sodium Benzoate is 0.015%, the calcium chloride mass concentration is 0.15%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
Embodiment 3:1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is 0.15%, the mass concentration of sodium sulfite is 0.01%, the mass concentration of Sodium Benzoate is 0.018%, the calcium chloride mass concentration is 0.2%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
Embodiment 4:1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is 0.18%, the mass concentration of sodium sulfite is 0.02%, the mass concentration of Sodium Benzoate is 0.02%, the calcium chloride mass concentration is 0.2%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
Claims (1)
1. method that prolongs shelf life of konjak tofu is characterized in that:
1) the finished product konjak tofu is selected: select the konjak tofu of coagulation forming for use, carry out stripping and slicing in advance according to demand;
2) preparation of fresh-keeping liquid: citric acid, sodium sulfite, Sodium Benzoate and calcium chloride is soluble in water, be mixed with the mixing fresh-keeping liquid, the citric acid mass concentration in this mixing fresh-keeping liquid is that the mass concentration of 0.15%-0.18%, sodium sulfite is that the mass concentration of 0.008%-0.02%, Sodium Benzoate is that 0.01%-0.02%, calcium chloride mass concentration are 0.1%-0.2%;
3) boiling of fresh-keeping liquid: fresh-keeping liquid is warming up to more than 95 ℃, after the konjak tofu of putting into stripping and slicing in advance boils 10min, pulls konjak tofu out and drain;
4) packing and preservation: in each packaging bag, pour into normal-temperature fresh-keeping liquid, and then put into the konjak tofu after step 3) is handled, the mass ratio 1.5:1 of fresh-keeping liquid and konjak tofu, exhaust after heat plastic sealing pack, preservation under the normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010144223 CN101791005A (en) | 2010-04-12 | 2010-04-12 | Method for prolonging shelf life of konjak tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010144223 CN101791005A (en) | 2010-04-12 | 2010-04-12 | Method for prolonging shelf life of konjak tofu |
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| CN101791005A true CN101791005A (en) | 2010-08-04 |
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| CN 201010144223 Pending CN101791005A (en) | 2010-04-12 | 2010-04-12 | Method for prolonging shelf life of konjak tofu |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099084A (en) * | 2013-03-07 | 2013-05-15 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN108157868A (en) * | 2018-02-09 | 2018-06-15 | 淮北辣魔王食品股份有限公司 | A kind of method that long-term color protection of konjak tofu is guaranteed the quality |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1633883A (en) * | 2003-12-26 | 2005-07-06 | 淮安市楚州区生产力促进中心 | Cold sterilization method for keeping cutted great cattail integrated sensory quality |
| CN1753688A (en) * | 2003-01-06 | 2006-03-29 | 埃米斯菲尔技术公司 | Night-time oral insulin therapy |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN101562992A (en) * | 2006-11-02 | 2009-10-21 | 可口可乐公司 | High-potency sweetener composition with preservative and compositions sweetened therewith |
-
2010
- 2010-04-12 CN CN 201010144223 patent/CN101791005A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1753688A (en) * | 2003-01-06 | 2006-03-29 | 埃米斯菲尔技术公司 | Night-time oral insulin therapy |
| CN1633883A (en) * | 2003-12-26 | 2005-07-06 | 淮安市楚州区生产力促进中心 | Cold sterilization method for keeping cutted great cattail integrated sensory quality |
| CN101562992A (en) * | 2006-11-02 | 2009-10-21 | 可口可乐公司 | High-potency sweetener composition with preservative and compositions sweetened therewith |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《农产品加工（学刊）》 20080930 祝美云 白蘑菇保鲜工艺的研究 第34-36页 1 , 第9期 2 * |
| 《农村新技术》 19951231 魏新雨 魔芋豆腐保鲜技术 第57页 1 , 第10期 2 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099084A (en) * | 2013-03-07 | 2013-05-15 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN103099084B (en) * | 2013-03-07 | 2015-03-25 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN108157868A (en) * | 2018-02-09 | 2018-06-15 | 淮北辣魔王食品股份有限公司 | A kind of method that long-term color protection of konjak tofu is guaranteed the quality |
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Open date: 20100804 |