CN101791005A - Method for prolonging shelf life of konjak tofu - Google Patents
Method for prolonging shelf life of konjak tofu Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- tofu
- fresh
- konjac
- keeping liquid
- konjac tofu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 57
- 235000010485 konjac Nutrition 0.000 title claims abstract description 57
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 39
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 26
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 13
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 13
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 7
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract 13
- 239000000252 konjac Substances 0.000 claims abstract 13
- 239000003761 preservation solution Substances 0.000 claims abstract 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002131 composite material Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 238000012856 packing Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
一种延长魔芋豆腐保质期的方法，将柠檬酸、亚硫酸钠、苯甲酸钠和氯化钙溶于水中，配制成混合保鲜液；将保鲜液升温至95℃以上，放入预先切块的魔芋豆腐煮沸10min后，捞出魔芋豆腐沥干；在每个包装袋中灌注常温保鲜液，然后再放入经步骤3）处理后的魔芋豆腐，排气后热塑封包装，常温下保藏。本发明采用复合保鲜液对魔芋豆腐进行保鲜处理，得到的魔芋豆腐有硬度，弹性好，外观均匀细腻，色泽洁白，口感好，无异味，滋味纯正，具有较高的咀嚼性，同时又可有效延长保质期。室温下密封包装保质期达到9个月以上。 A method for prolonging the shelf life of konjac tofu, dissolving citric acid, sodium sulfite, sodium benzoate and calcium chloride in water to prepare a mixed preservation solution; raising the temperature of the preservation solution to above 95°C, putting in pre-cut konjac tofu and boiling for 10 minutes Finally, take out the konjac tofu and drain; fill each packaging bag with room temperature preservative solution, then put the konjac tofu processed in step 3), heat plastic packaging after exhaust, and store at room temperature. In the present invention, the konjac tofu is kept fresh by using the composite fresh-keeping liquid, and the obtained konjac tofu has hardness, good elasticity, uniform and delicate appearance, white color, good taste, no peculiar smell, pure taste, high chewiness, and effective Extend shelf life. The shelf life of the 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)
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 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101791005A true CN101791005A (en) | 2010-08-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010144223 Pending CN101791005A (en) | 2010-04-12 | 2010-04-12 | Method for prolonging shelf life of konjak tofu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101791005A (en) |
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 |
|---|---|---|---|---|
| CN1633883A (en) * | 2003-12-26 | 2005-07-06 | 淮安市楚州区生产力促进中心 | A cold sterilization method to maintain the comprehensive sensory quality of cut cattail |
| CN1753688A (en) * | 2003-01-06 | 2006-03-29 | 埃米斯菲尔技术公司 | nocturnal 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 | nocturnal oral insulin therapy |
| CN1633883A (en) * | 2003-12-26 | 2005-07-06 | 淮安市楚州区生产力促进中心 | A cold sterilization method to maintain the comprehensive sensory quality of cut cattail |
| 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 |